Chargrilled Baby Octopus with Roasted Capsicum, Oven-Dried Tomatoes, Olives and Sun-Dried Tomato Pesto

This dish celebrates the rich flavours of seafood, olive oil, garlic and tomatoes. The combination is a heady one and reminds us of the cuisines and cultures of other lands that have been brought to our doorstep. It is easy to execute as long as the basic preparations have been made beforehand and you have a good hot chargrill or barbecue at your disposal. The secret with the octopus lies in careful buying – be sure to look out for baby octopus, preferably from Port Lincoln, South Australia