Series 1: Episode 1 — Seafood Escape With Andrew Ettingshausen

Western Australian Octopus is fast becoming one of the world’s sought after seafood delicacies. We travel to Fremantle and offshore from Mandurah to see how this new fishery works on the water, heading out with the crew of the Fremantle Octopus trawler Helsinki 2. With us for the trip is Brendan Pratt, internationally acclaimed head chef at Indiana Restaurant on Cottesloe Beach, who delights the crew with a quick lunch of Barbecue Fremantle octopus, fresh fennel kimchi, squid ink and orange – and then amazes us with Slow cooked Fremantle octopus, raspberry vinegar, white almond, samphire and pickled grapes.

BRENDAN PRATT

Featured Chef from Indiana & Greenhouse

Formerly of Fraser’s Restaurant, Brendan completed his apprenticeship under the watchful eye of Executive Chef Chris Taylor. Winning multiple awards throughout this time and rising through the ranks to the position of Junior Sous, Brendan, with Fraser’s blessing, left to explore the world and its fascinating cuisines. Travelling to London and France, Brendan worked in Michelin star venues The Fat Duck, The Waterside Inn and The Ledbury. After a five year sabbatical, Brendan returns to the Fraser’s family as Indiana Head Chef & Greenhouse Operations Manager with a wealth of knowledge and new techniques, but the same resounding philosophy, cook what you love and respect the produce for what it is.