Page 37 - Tropic Magazine Issue 28

TROPIC • FOOD

1. Head Chef Daniel Crossman
2. Chorizo and octopus tacos
Credit: Alexandra Gow

What are your earliest
memories of food?
My grandmother’s banana custard,
grandfather cooking the family BBQ,
mum’s egg and bacon pie and the day my
auntie cooked my brother and I boiled
Is there any produce you were sausages for dinner – yuck.
surprised to find growing in FNQ?
My breakfast Chef Roxley recently What’s your favourite food and drink
surprised me with some maracuya grown at NOA and Guerrilla?
in his garden. A maracuya is a Balinese At NOA it’s our roast pork belly with
passionfruit, it’s very sweet, refreshing, soubise, mango relish, Davidson plum
vibrant and rare. When we were allowed and seaweed salad.
to travel I ate them every day in Bali. The drink of the day for me at the
moment is our Sakura Sour with
What’s your breakfast/lunch go to bourbon, pineapple vanilla orange and
at Rusty’s? soda. Guerrilla is a work in progress,
Vietnamese banh mi and an iced coffee at but I hear the tequila and tacos will be
Annee's Caphê Sua Da. next level! 1

Chorizo and octopus taco

1/2 red onion, diced Combine all salsa ingredients and
900gm baby octopus season with lime juice and a touch
of olive oil. It should be fresh, tangy
1/2 cup celery, diced
and spicy.
1 tbs coriander seeds Fill a pot with water large enough
Olsen sea salt to season to hold the onion, octopus, celery,
120gms chorizo, diced coriander seeds and a little salt.
Bring to the boil, lower heat and
1/2 cup cherry tomatoes
braise for five hours or until the
4 corn tortillas octopus is very soft. Remove octopus
2 lemons, halved and try save the liquid for next time
Thyme and chives, sliced to if you can.
garnish Render chorizo over a medium heat
for a few minutes to bring out the
Tomatillio salsa
fatty oil.
2 roasted Serrano chiles, chopped Add octopus and cherry tomatoes
1 avocado pitted, peeled, smashed and let blister in the oil. Season with
100gms tomatillo, diced a little salt.
Divide over four grilled tacos and
4 cloves garlic, minced
top with tomatillo salsa, a splash of 2 2
1 lime, halved lemon juice and a sprinkle of thyme
Coriander leaves, torn and never and chives.
chopped (to preserve flavour) Eat immediately! MORE: @noaeatdrinkshare

37 • tropicnow.com.au