Grilled Octopus with Mandarin Oil Dressing

Paul Wilson, Serves 4



2 cups water
125ml white wine vinegar
½ cup sugar
Zest and juice of 2 oranges
2 bay leaves
Pink Lake Salt                                                                                                1.2kg Octopus tentacles
MZ Extra virgin Olive Oil
Pinch of smoked paprika

Mandarin dressing 
Ingredients 6-8 persons
2 ripe unpeeled mandarins sliced into rounds 2 cm rounds 
4 mandarins juiced 
100 ml best quality white vinegar eg chardonnay or champagne 
50g sugar
Pinch of salt 
250 ml of Mandarin pressed olive oil



Combine water, vinegar, sugar orange zest & juice and bay leaves in a large saucepan and bring to a simmer.  Add the octopus and simmer gently for 2 hours, until very tender.  Remove from heat and leave to cool.  Meanwhile make the mandarin dressing.

Once the octopus has cooled, remove any excess skin or suckers that have come away during cooking, then cut tentacles into 15cm lengths.  Finally grill the octopus on a BBQ or hot pan, until sugars begin to blacken & caramelise.  Dress with Mandarin Oil dressing and serve immediately. 

Paul Wilsons Mandarin Pressed Olive Oil Dressing

This is a really simple recipe that elevates your seasonal salads, seafood grills or vegetable dipping to Colourful &delicious levels of enjoyment

Here in Australia we are fortunate to have a genuine local citrus season meaning the flavours are fragrant &intense whilst being packed full of essential nutrients &vitamins

Mandarin skin is full of citrus pores, by boiling them you release their essential oils& this = flavour this also acts as an emulsifier for the dressing as well so the dressing clings &coats all the ingredients

Mandarin dressing

Combine in a small pot cut mandarins with vinegar & sugar and bring this mixture to the boil gently & cook slowly until the vinegar has nearly evaporated.  Add juice & cook for another 10 mins until the mandarin skin is very soft.  Place the reduced mandarin mixture into a blender or bar mix &blend adding mandarin evoo gradually as you would for a mayonnaise.

Paul Wilson

Recipe Ingredients from the Mount Zero Range