A delicious seafood creation, perfect for entertaining.


  • 600g tumbled octopus

  • 70ml red wine vinegar

  • 200ml olive oil

  • 2-3 sprigs thyme

  • 2 cloves garlic, crushed

  • Cauliflower skordalia

  • 30ml olive oil

  • 200g cauliflower, roughly chopped

  • 1 shallot

  • 1 clove garlic

  • 100ml milk

  • 2 sprigs thyme

  • 1 bay leaf

  • Pickled baby beets

  • 1 baby golden beetroot, thinly sliced

  • 1 baby candy beetroot, thinly sliced

  • 1 baby red beetroot, thinly sliced

  • Pickling liquid

  • 250ml rice vinegar

  • 1 ½ tablespoons caster sugar

  • 2 teaspoons of each mustard seed, black peppercorns, coriander seed, fennel seed

  • 1 sprig thyme

  • Cubeb Berry Lola 

  • 50ml Bombay Sapphire

  • 10ml Grand Marnier

  • 20ml Lime Juice

  • 20ml Coco Lopez

  • 10ml Ginger Syrup


  • 1.

    For octopus, place octopus pieces into a saucepan and pour in enough water to cover. Add 20ml red wine vinegar and cook over a low heat with lid on for 25-30 minutes or until octopus is nice and tender. Remove and drain well.

  • 2.

    Combine remaining red wine vinegar, olive oil, thyme and garlic in a bowl, add octopus and leave to marinate for a minimum of 1 hour but preferably overnight.

  • 3.

    Meanwhile prepare skordalia, heat a frying pan over a medium heat, add shallot, garlic and cauliflower and sauté for 5-7 minutes or until soft.

  • 4.

    Add milk, thyme and bay leaf, reduce heat to low and cook, covered, for 10-15 minutes. Pour into a bar blender and puree until smooth. Season with salt and pepper to taste.

  • 5.

    For pickling liquid, place ingredients in a 1L capacity bowl or jug and leave to sit for 30 minutes, stirring occasionally. Add thinly sliced beets and leave to pickle for 10-15 minutes before serving.

  • 6.

    To serve, place a char grill plate over a very high heat and when very hot char grill octopus on each side until nicely coloured. Cut into 1cm thick slices and toss in lemon juice and olive oil.

  • 7.

    Serve immediately on a bed of cauliflower skordalia and a salad of pickled baby beets on top.

  • For the cocktail:

  • 1.

    Combine all of the ingredients into a cocktail shaker, shake and double strain into a rocks glass

  • 2.

    Garnish with an edible flower and a pineapple leaf

  • 3.

    Serve in a rocks glass

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 694kj
  • Fat Total 55g
  • Saturated Fat 8g
  • Protein 25g
  • Carbohydrate 22g
  • Sugar 11g
  • Sodium 404mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is a part of Project Botanicals, a distinctly different pop-up bar and dining experience, happening in Melbourne from 24 July - 11 June. Tickets $45, including two cocktails and two matched dishes.

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