For octopus, remove outside skin from the octopus without removing suckers.
Place octopus, port, Shiraz, shallots, garlic, coriander seeds, bay leaves and 100ml olive oil into a cryovac bag and heat seal.
Bring a saucepan half filled with water to 72⁰C. Add octopus bag and cook for 90 minutes.
Remove bag from water bath and place directly into a bowl of ice water to stop cooking process.
Remove octopus and set to one side, strain braise liquid into a medium saucepan, place over a medium heat and reduce to a thick syrup. Cool, whisk in remaining olive oil and set to one side.
For hilopites, place “00” flour into food processor, turn on, add the eggs and olive oil and process until mixture resembles coarse crumbs.
Slowly add enough milk until dough starts to form.
Turn out onto a floured bench. Knead for 7-10 minutes or until dough is smooth. Wrap with cling film and rest for 30 minutes.
Divide dough into 4 portions and flatten one portion with the palm of the hand and dust with flour. Take one pasta ball and using a pasta machine, laminate dough from the largest setting down to the second smallest setting taking care to pass the dough through each setting 2-3 times
Cut rolled pasta into 40cm lengths, then pass through the fettuccine attachment. Cook in boiling salted water until al dente and dress with olive oil, salt and pepper
For smoked bone marrow, line a deep baking tray with foil, add hickory chips, long grain rice, star anise and cinnamon.
Place bone marrow onto a cooling rack, spreading it out evenly.
Place prepared baking tray over a naked flame (BBQ, grill or gas top) allowing it to smoke
Place the rack of marrow over baking tray and cover both with foil.
keep baking dish over flame for 5 minutes, this allows it to distil and create its initial heat.
Remove from flame and allow to stand, covered, for 1 hour.
Remove bone marrow, place on a plate, cover with plastic wrap and place in the freezer to solidify.
To serve, slice octopus legs into diagonal ovals 3mm thick, place into a bowl and dress with olive oil. Using a carving fork, twirl the fettuccine and place onto the plate. Arrange shaved fennel, radish, fennel fronds, lavender, rocket flowers