A delicious combination of fresh flavours.


  • Black garlic sauce:

  • 2 egg yolks

  • 1 tbsp dijon mustard

  • 15ml white vinegar

  • 50ml vegetable oil

  • 15ml lemon juice

  • 1 bulb black fermented garlic

  • 1tbsp squid ink

  • Salt and pepper

  • Octopus:

  • 2kg large octopus tentacles – *must have been frozen*

  • 100g confit garlic cloves

  • 2 lemons, squashed

  • 1 bunch oregano

  • Olive oil

  • Salt and pepper

  • Green pepper and pancetta topping:

  • 100g flat pancetta, cut into lardons

  • 2 green capsicums, cut into chunks

  • 25g Thai basil, picked

  • 2 limes


  • Black garlic sauce::

  • 1.

    Combine egg yolks, lemon juice, vinegar, black garlic, squid ink and mustard in a blender.

  • 2.

    With blender running on a high speed, drizzle the oil in slowly, allowing each addition to be combined into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly.

  • 3.

    Season to taste with salt and pepper, serve immediately or cover and chill for up to two days.

  • Octopus::

  • 1.

    Wash octopus in lightly salted water and allow to dry. Place octopus into large vaccum seal bags, add garlic, lemon, oregano, salt, pepper and olive oil. Vacuum and seal bags. In sous vide, cook for 4 1/2 hours at 75C. Refresh in ice water.

  • Green pepper and pancetta topping::

  • 1.

    Drizzle olive oil and salt over the octopus tentacles then place onto chargrill / BBQ until charred marks appear.

  • 2.

    Preheat saucepan and place pancetta into the pan and cook until crispy. Add green capsicum and quickly toss.

  • 3.

    Add basil and lime juice, tossing so all flavours combine. Place octopus onto plate, with green pepper and pancetta mixture over the top.

  • 4.

    Serve with a dollop of black garlic sauce on the side along with a cheek of fresh lime. Then enjoy.


Exclusive recipe from Santini Bar & Grill Executive Chef, Nic Wood. 

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