On the menu: Octopus, fennel and sea spinach
The octopus was phenomenal. Would you mind telling us how the dish came together, with the fennel and sea spinach?
Chef Giles Edwards: As with most of the dishes, it’s really about the supplier. Our chicken hearts come from Angus at Spier – they’re amazing, so I think about how I can make them appealing to everyone else. I put a deep-fried potato bake on the plate, and it just works perfectly with the dish, and it becomes an attraction – it’s the same with the octopus. I always cook it the same way; it just comes down to what I pair it with and how I use it. The octopus comes from South Coast Fisheries, who source it from False Bay. It’s Atlantic octopus, and there are not many restaurateurs buying it. Continue reading “Story of a Plate: Octopus at La Tête”