A short ride from Byron Bay, Harvest Newrybar restaurant, bakery and deli showcases the diversity of the wonderful local region. It’s the ultimate escape – seasonal food sourced from artisan producers and their own edible gardens sit alongside foraged native and wild Australian ingredients, in the historic village of Newrybar.

Don't miss this week's delicious and unique octopus recipe by Chef Alastair Waddell which utilizes local kelp – foraged by food researcher and forager, Peter Hardwick – by roasting at a low temperature until dry and beautifully caramelized, as well as for creating their special charred kelp vinegar.

Octopus, charred kelp, green eggplant, coastal succulents

Serves 4

• octopus tentacles - 600g
• kelp seaweed, dried combo or dried nori - 100g (or roast the kelp at a low temperature until dry and caramelized)
• butter - 50g
• lemon juice - 1/2 lemon
• olive oil - 200ml
• dijon mustard - 40g
• sherry vinegar - a few drops to taste (or our charred kelp vinegar)
• baby green eggplant - 2
• coastal succulents such as sea blight or sea purslane - 60g
• salt flakes to season

Method

Poach octopus in well-seasoned water until tender – approx one to one and a half hours. Drain, cool and refrigerate until required.

In a food processor blend the seaweed, dijon, vinegar and lemon juice. Slowly add oil until an emulsion the thickness of a mayonnaise has been achieved.

Slice green eggplant into small rounds and pick down coastal succulent to bite-sized pieces.

Bring a heavy based pan to a high heat, add a drop off oil them octopus. Colour on both sides. Working quickly, add butter and as it starts to caramelize, add eggplant and sea blight. Stop the cooking with a squeeze of lemon, season with salt flakes.

Serve immediatley, dressing the emulsion on the plate topped with the octopus and garnish.

Chef Alastair Waddell, Harvest