Taco Instructions: Place the octopus in a pot with a half a cup of salt. Give the octopus a good lomi lomi (massage/pounding) by hand for 30 minutes. The salt will extract all the slime. Wash off, return to a clean pot and add enough beer to cover. Bring to vigorous boil then reduce to simmer for one hour. Remove and cut into pieces. Squid Luau Instructions: Take a large pot, fill with water and bring to a boil. Rinse the luau or taro leaves then remove stems and discard any excessive fibrous parts. Add tbsp of salt and take to the pot and reduce to a simmer for 1 hour. When the luau leaves are done and take off the heat and drain and squeeze access water. Return to the pot and add the cut taco, chicken stock and butter. When it is bubbling add coconut milk, bring to boil and then drop to simmer and cook for 30 min and season with sugar and salt.
Chef Eddie Mafnas
Eddie developed passion and love for the culinary world while working at his family-owned bakery in Guam. At the young age , Chef Eddie had the opportunity to open multiple restaurants in a variety of international cities: Guam, Tokyo, Japan, Bali, Hong Kong, Montana, Hawaii to name a few. To further expand his knowledge of Hawaii Regional Cuisine, Chef Eddie attended and graduated from the Culinary Institute of the Pacific at Kapiʻolani Community College Culinary Arts, Culinary Institute of America, and San Francisco Baking Institute. As a Private Chef, he has worked for several A-list celebrities, including , Jay Z, Beyonce, Rihanna, Christina Aguilera.
Peter Yealands Pinot Gris 2018
Brimming with pear drop, fig and nutty characters, leading to flavours of stone fruit and honey. The palate is full and perfectly balanced with a refreshing finish. This beautiful Pinot Gris won Gold at the Sydney International Wine Competition of 2019 and is vegan friendly!