Char-grilled baby octopus

Serves: 5

Difficulty: 1hat

1kg cleaned baby octopus
250ml red wine (a rough Shiraz or blend is fine or try some port for a sweeter finish)
250ml olive oil
2 teaspoons of Red Desert Dust


1. combine the octopus and the wet ingredients in a pot
2. cover and simmer for 2 hours or until tender
3. strain the octopus and place onto a hot BBQ hotplate
4. char-grill until crispy
5. season with half the Red Desert Dust and cook briefly to blacken the spice
6. remove from the hotplate and re-season with the remaining spice


Serve hot or cold with a green salad and Wild Rosella and Wasabi Dressing

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Dining Downunder Cookbook
This Australian recipe of Char-grilled baby octopus is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Australia Day on Sydney Harbour

Recipe By: Benjamin Christie

Benjamin ChristieCalamari rings or slices of large octopus can be used as well. Try seasoning with a few different spice mixes for interest e.g. Rainforest Rub, Wildfire Spice, Alpine Pepper or Oz Lemon but do this to finish as the aromatics will be cooked off if these spices are heated too much.

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