Octopus

Octopus is a versatile seafood that’s become increasingly popular in Australian cooking, turning up on everything from pub menus to fine dining plates. When cooked well, the flesh is tender with a mild, slightly sweet, briny flavour and a satisfying texture.

The key to good octopus is getting the texture right — it needs either very quick cooking (grilling thin tentacles over high heat) or slow braising to break down the muscle fibres. Anything in between tends to produce a rubbery result. In Australia, chargrilled octopus with lemon and olive oil is a classic, drawing on Greek and Mediterranean traditions.

Octopus is also popular in Japanese preparations like takoyaki and sushi, and in Spanish-style dishes like pulpo a la gallega. Frozen octopus is widely available and is actually preferred by many cooks, as the freezing process helps tenderise the flesh.