Octopus head Scotch egg and ink sauce

SAINT PETER, SYDNEY

Stuffing octopus heads with eggs was a no-brainer for Saint Peter’s Josh Niland. “I looked at the head and thought, I could put an egg in that quite easily,” he says. The Tasmanian octopus head is cooked in a stock with native thyme, stuffed with a soft-boiled egg, crumbed, then deep-fried until crunchy on the outside yet soft and gooey inside. Saint Peter, 362 Oxford St, Paddington, NSW, (02) 8937 2530>