Our lovely friends celebrated the start of crayfish season by hauling crays out of their holding pot in Port Fitzroy, Great Barrier Island, and inviting a bunch of friends for dinner. Everyone brought a salad of some sort, so as well as the generous helping of delectable crayfish there was an impressive spread of salads, and Bruno’s insanely good octopus stew (the octopus also came from the Barrier). I’ve never cooked octopus myself, but from what I’ve seen and heard it involves a fair amount of bashing the beast against rocks to tenderise the flesh. Bruno must have done a brutal job as the octopus in this rich, tomato and wine stew was super soft. And the crayfish, well, that goes without saying!