Grilled octopus with feta puree, oregano, green tomatoes and olive oil

Graham Jefferies, Tulip Restaurant, Serves 4


Non tenderised octopus 600g
Garlic (thinly sliced) 2 cloves
Oregano ½ bunch 
Continental cucumber ½ 
Feta 100g
Full cream organic milk 100ml
Green tomatoes 3
Champagne vinegar 100ml
Water 75ml
Sugar 20g
Whole Coriander seeds pinch
Lemon for seasoning


1. To prepare the octopus, use a sharp knife and remove the skin from the legs. Wash under cold water.
2. Rub the octopus in a light tasting olive oil, pop into a roasting tray and cook in an oven at 120’C until tender. This should take about 60 to 90 minutes
3. Remove and chill in an ice bath

4. If you do not have a vacuum sealer or thermal circulator, you can place the octopus in a roasting tray submerged in light tasting olive oil and place in the oven on 100’c. Check after 60 minutes. It should be just tender without being mushy.
5. Once the octopus is chilled, wash it briefly under cold water to remove any cooking juices and marinate it in olive oil, garlic and chopped oregano for 1 hour.
6. For the tomatoes; bring the sugar, vinegar, water and coriander seeds to the boil to dissolve. Allow to cool. Slice the tomatoes into wedges. Place the tomato wedges in a vacuum seal bag with the pickle liquid and seal on full vacuum. If you do not have a vacuum sealer, you can submerge the tomatoes in the pickle for at least 24 hours.
7. For the cucumber; peel and slice into 1cm slice and vacuum seal on full with some olive oil and salt. Or just dress in olive oil and salt.
8. On a hot skillet, burn one side of the cucumber discs.
9. For the feta puree; blend the feta in a food processor and add a small amount of milk at a time until the desired consistency is achieved. Season with lemon juice and salt if necessary
10. To finish; on a French grill or barbeque, grill the octopus. Then dress with olive oil, a squeeze of lemon and salt; cut into desired sizes.
11. To plate the dish, cut the cucumber discs into wedges and arrange with the tomatoes, a few dollops of the feta puree. Place the octopus on and around the place. Garnish with some picked oregano leaves and olive oil

Graham Jefferies from Geelong's Tulip Restaurant offers another delicious menu recipe for our Mount Zero Hero feature.

Recipe Ingredients from the Mount Zero Range