Fish recipe

Coal Octopus with Mint Dressing



300 g octopus tentacles 

Extra virgin olive oil

Mint dressing

1 tablespoon coarse salt

8 cloves Spanish roja garlic (or regular garlic), finely minced

1 cup flat-leaf parsley leaves, finely chopped

1 cup mint leaves, finely chopped

2 teaspoons dried red chilli flakes, crushed

3 tablespoons red wine vinegar

1/2 cup extra virgin olive oil

Feeds 2


To make the mint dressing, bring 1 cup water to the boil in a small saucepan. Add the salt and stir until dissolved, then remove from the heat and allow to cool. (I used ocean water because I happened to be by the ocean! If you do this, leave out this step as you don’t need the extra salt.)

Combine the garlic, parsley, mint and chilli in a medium bowl. Whisk in the vinegar, then the olive oil, and finally the salt water. Transfer to a jar with a tight-fitting lid and store in the fridge for 2­–3 weeks. Makes 2 cups.

Light your fire and let it burn down for 1 hour until you have nice coals or use hardwood charcoal. Drizzle the octopus with a little olive oil, then place on the grill plate. Cook for a few minutes each side or until lightly charred and the flesh turns pink. Remove from the heat and rest for a few minutes, then cut into bite-sized pieces and serve hot with the mint dressing.

Enjoy with a glass of Sauvignon Blanc Semillon 2018.