There is something special about gathering around a table with good food, great wine and even better company.
Last week, we had the pleasure of hosting Elderton members and friends at Intuition Wine & Kitchen in Subiaco, Perth, for an evening celebrating outstanding food, exceptional wines and the friendships that make these events so memorable. The evening was filled with lively conversation, shared stories and a carefully curated menu paired with a range of Elderton wines.
We would like to sincerely thank everyone who joined us and helped make the evening such a success. Events like these are a wonderful reminder of why we love bringing our wine community together.
A special thank you also goes to Mathieu Wyatt and the team at Intuition Wine & Kitchen. Their hospitality, attention to detail and passion for creating memorable dining experiences were evident throughout the evening. Following the dinner, Mathieu kindly offered to share one of the night's standout dishes so that those who attended – and those who couldn't make it – could recreate a little of the experience at home.
WA Octopus with Romesco Sauce, Smoked Chat Potatoes & Lemon Balm
Wine Pairings
🍷 2025 Elderton Eden Valley Chardonnay
🍷 2025 Elderton Wellington Grenache
Romesco Sauce
Ingredients
- 360g roasted red peppers, well drained
- 56g whole almonds
- 30g sun-dried tomatoes
- 1 small garlic clove
- 12g sherry vinegar
- 2g smoked paprika
- A small pinch of cayenne pepper
- 2g sea salt flakes
- 100g olive oil
Method
- Lightly toast the almonds to bring out their flavour.
- Place the roasted red peppers, almonds, sun-dried tomatoes, garlic, sherry vinegar, smoked paprika, cayenne pepper and salt into a blender.
- Blend until smooth.
- Gradually add the olive oil and continue blending for approximately one minute, until emulsified and creamy.
- Do not strain the sauce, as it should retain a slightly rustic texture.
Octopus
Method
- Blanch the octopus.
- Marinate it with smoked paprika, olive oil, thyme and rosemary.
- Cook it in a steam oven at 88°C for approximately 2 hours and 30 minutes.
- Alternatively, cook it in a pot of gently simmering water for approximately 1 hour and 30 minutes. The water should never be allowed to boil.
- Once tender, finish the octopus on the grill.
Smoked Chat Potatoes
Method
- Cook the chat potatoes slowly in gently simmering water.
- Once cooked, smoke them while still warm using hickory wood.
Bringing the Evening Home
While nothing quite compares to enjoying this dish prepared by the Intuition team, we're delighted to be able to share the full recipe with our members. The rich, smoky flavours of the octopus and potatoes combined beautifully with the vibrant Romesco sauce, and paired effortlessly with both the freshness of the Eden Valley Chardonnay and the savoury spice of the Wellington Grenache.
Thank you again to everyone who attended. We look forward to raising a glass with you again at a future Elderton event.
Cheers,
The Ashmead Family & Elderton Team 🍷
Recipe shared with permission from Mathieu Wyatt and Intuition Wine & Kitchen, Perth.
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