Ben Milgate and Elvis Abrahanowicz's red wine braised octopus recipe

Porteño chefs share the recipe for one of their patrons’ favourite dishes, complete with celeriac puree and radicchio saladKnown for their Argentinian cooking and rockabilly charm, Porteño’s co-chefs Ben Milgate and Elvis Abrahanowicz have been shaking up the Sydney food scene since they opened their first restaurant in 2010. The restaurant has moved a few times but their braised octopus has appeared on every menu. It has an interesting origin story: Milgate dated an It