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The Lighter Bodied Dry Red Wines
were judged with BBQ Octopus with Baba ganoush and black garlic


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As presented by Celebrity Chef MICHAEL MANNERS

Ingredients -


1 baby octopus/person

2 Tbsp olive oil


Baba ghanoush:

4 eggplants

50g tahini

Juice of 2 lemon

2 clove of garlic

50g olive oil

Salt and pepper

Black garlic sauce:

100g chicken stock

3 pieces black garlic

30g tomato concentrate

50g olive oil


1. Char the eggplants on the BBQ and cook them until they become soft (~15 minutes).

2. Peel the eggplants and mix the flesh with the rest of the ingredients.

3. Blend the black garlic with tomato paste and add olive oil gradually. Mortar can work too. When it forms a puree, add stock gradually until it becomes light sauce consistency.

4. Clean the octopus, only legs are to be used. Medium size octopus leg works as well.

5. In a bowl, mix the octopus with olive oil and salt. Cook it on the BBQ.

To Serve

Serve octopus on a bed of 1 Tbsp baba ganoush and black garlic puree on side.

Click to review previous Chefs’ food recipes for this Category of Wines.

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