Wild chargrilled Western Australian octopus with slaw

Enjoy tender, wild-caught Western Australian octopus chargrilled to perfection and served with crisp slaw. MSC certified for a sustainable seafood choice.

1. Preheat the oven to 180°C and line a roasting tin with baking paper.
2. Wash the octopus under cold water and place in the prepared roasting tin with 1⁄2 cup water and the apple cider vinegar. Cover the tin with foil – being sure to secure the edges to seal it well – and cook for about 40–45 minutes, or until the octopus is tender when pressed with a fork. 
3. Check on it once or twice during this cooking time to ensure it hasn’t dried out, adding a dash more water and apple cider vinegar for moisture if necessary.
4. Transfer the octopus to a large heatproof bowl and add the lemon juice, olive oil, garlic, oregano and salt and mix together well. Cover with plastic wrap and leave to marinate for 30 minutes.
5. Meanwhile, to make your slaw, combine the cabbage and carrot in a large bowl, add the olive oil, apple cider vinegar, chilli flakes, lemon zest and juice and mix together well with your hands.
6. To make the tartare, mix all the ingredients in a bowl until well combined.
7. Heat a chargrill pan or barbecue grill to high. Add the octopus and cook for 3–4 minutes on each side, or until nicely charred and crispy around the edges. Remove from the heat.
8. Serve the octopus on a platter, you can slice into rough pieces and divide among plates with the cabbage slaw, dollops of tartare sauce and lemon wedges for squeezing.

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