This delicious recipe is from the Helm Bar and Bistro in Darling Harbour, Sydney.


  • 6 x medium octopus cleaned and bashed

  • 3 x cloves of garlic sliced

  • 3 x banana chilli’s sliced

  • 1 x brown onion diced

  • 1 tbs fresh thyme leaves

  • ½ tbs of fresh rosemary

  • 300ml x olive oil

  • Salad:

  • The heart of a butternut lettuce

  • 1 x red witlof

  • ½ x red onion sliced

  • ½ x continental cucumber

  • 2 x marinated artichoke hearts sliced

  • 1 x roasted red capsicum with skin off

  • Marinated feta to your liking

  • Dressing:

  • ½ tsp of sambal olic or chilli paste

  • ½ a lemon juiced

  • 2 cloves garlic sliced

  • 1 tsp of Dijon mustard

  • 200ml olive oil


  • 1.

    Place oil in a pan on low heat, sauté garlic, chilli, onion, thyme and rosemary till soft but not browned. Place the octopus in the pan, cover with lid and keep on low heat for approx 2 hours or until the octopus is tender. Once the octopus is cooked, remove from the pan, slice and keep to the side.

  • 2.

    Mix altogether. Toss the octopus, salad and dressing together. Plate and serve.

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