Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

on air now

Create a 3AW account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 3AW content and other benefits.

Joining is easy.


Emma Dean: Cheat’s BBQ octopus

Denis Walter
Article image for Emma Dean: Cheat’s BBQ octopus

Cheat’s BBQ octopus

Australian Octopus is a sustainable choice when selecting seafood.

It reproduces when it is young and the fishing practices (octopus baskets) are
less disruptive than other methods.

1 large octopus tentacle – about 600 g (or about 10 baby octopus, cleaned)
1 onion, coarsely chopped
2 long red chillies, split lengthways
4 garlic cloves, bruised
60 ml (¼ cup) olive oil
1 cup white wine
¼ cup flat-leaf parsley leaves, coarsely torn
2 tbsp oregano leaves
40 ml extra-virgin olive oil
1 lemon, juice and finely grated rind only
crusty bread to serve

1. Combine whole tentacle with onion, chilli, garlic, olive oil and wine in a bowl
and set aside.
2. Place the octopus mixture into a large saucepan or casserole and cover
with water. Over a low heat, cover and simmer until tender (1-1½ hours).
Remove from heat and set aside to cool to room temperature.
3. Whisk herbs, extra-virgin olive oil, lemon juice, rind and 1 tbsp braising
liquid in a bowl and season to taste.
4. Once the octopus is cooled, remove from liquid, and pat dry. On a hot BBQ,
toss the octopus on to get a nice charred finish and then immediately toss the
octopus through the herb dressing.
5. Season to taste and serve with bread

PS: The BBQ step is optional, once cooled you can remove the octopus from
the water and toss through the herb dressing and then eat!

Insta/facebook @emmadeancooks

Denis Walter