Average: 1.9 (14 votes)


1kg fresh octopus
100ml dry white wine
2 tbsp olive oil
1 sprig thyme
1 tsp crushed black peppercorns
2 cloves garlic
1 tbsp fine salt

White bean salad
100g cooked cannellini beans,
1 tbsp 5mm diced cucumber
1 tbsp 5mm diced red onion
1 tbsp 5mm diced tomato
1 tbsp 5mm diced green apple
1 tsp finely chopped chilli
1 lime, zested and juiced
100ml extra virgin olive oil
1 tbsp sherry vinegar
1 tsp cumin powder
1 tbsp chopped coriander leaves
Salt and pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat over to 150°C.

Put the octopus in a pan, pour the wine, half the olive oil , thyme, peppercorns, and garlic. Season with salt, cover with foil and cook for about 45 minutes or until tender

Remove the octopus from the pan and add the remaining olive oil. Set aside.

To make the white bean salad, toss all the ingredients together half an hour before serving.

Pan-sear the octopus with olive oil, if the octopus are too large slice them after searing.

Serve on the top of the bean salad with rocket and shaved parmesan.

Finish with a drizzle of olive oil.