Brent Savage, Co-Owner and Chef, Bentley Restaurant and Bar
“The first things that struck us about the 2017 Percival’s Mill Grüner Veltliner were its savoury herbaceous flavours and slippery, almost creamy texture. Our dish of calamari with smoked leek and verjus balances the umami-rich flavours of dashi and wakame with the tartness of verjus and citrus. The wine also walks a similar tightrope between zesty lime and more savoury pepper and vegetal flavours while also marrying well with the silken texture of the tender calamari.” – Chef Brent Savage
5ml lemon juice
20ml extra virgin olive oil
Salt, to taste
Wash the leeks and remove the tops.
Partially wrap the leeks in aluminium foil, allowing an opening at the top to turn the leeks with tongs. Place onto an open burner.
Using tongs, turn the leeks every 2 minutes until the outer layer of the leeks are blackened. By this time, the leeks should be tender. Set aside until cool enough to handle.
Peel off and discard the blacken layers from the leeks until there is no remaining char.
Lay flat onto a chopping board and cut 2cm strips length ways to create ribbons.
Steam to re-heat then dress with a lemon, olive oil and salt.
200ml verjus, (Henschke Prue’s Verjus)
200ml dashi stock
20g ginger, sliced
10g coriander seeds, whole
½ clove garlic
0.5g xanthan gum
In a small saucepan, place all the ingredients and bring to the boil. Remove from heat and allow to infuse for 1 hour. Strain the ginger, garlic and coriander seed. Using a hand blender, whisk in the xanthan until combined and the sauce has thickened. Set aside.
20g salted kombu
5g kelp seasoning
100ml vegetable oil
In a small sauce pan over medium heat, bring all ingredients to the boil. Set aside and allow to infuse. Once cool, in an upright blender on high speed, blend. Pass through a fine sieve. Reserve the oil.
Place the remains from the sieve onto a baking tray then dry out in a low oven. Remove when dry and reserve for garnishing.
600g calamari, cleaned
30ml vegetable oil
Ensure the calamari has been cleaned, and the skin and wings removed. Using a sharp knife, finely score the calamari across the flesh then lengthways to create cross shape incisions. Heat a fry pan, add a little vegetable oil and scored side down, cook the calamari for 1-2min until the flesh is opaque. Remove from the pan. Slice the calamari into 1cm strips and place on a small metal tray. Season with salt, pepper and lemon juice.
6 x bronze fennel sprigs
Place the dressed calamari in the centre of the bowl, then top with the leek ribbons. Sprinkle the dried wakame crumb over the leek. Pour the verjus sauce, then garnish with the wakame oil and bronze fennel.