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SUNDAY 10 SEPTEMBER

11am – 4pm, Bondi Beach, Bondi Parks & Bondi Pavilion

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Spring Octopus and Potato Salad

Words Dana Sims Instagram @stone_and_twine

I have been thinking about making this recipe for a while. It’s a great starter for about four people, so full of flavour and perfect to eat in anticipation of the warmer months to come.

Octopus and potato pair so well together; it’s something the Italians created long ago, and it matches beautifully with the other ingredients I’ve added here. So, don’t be put off by the thought of preparing and tenderising the octopus; it’s actually very simple, especially if the fishmonger cleans it for you!

Ingredients

Octopus

1kg baby octopus, cleaned

1 long red chilli, halved

4 strips lemon peel

4 parsley stalks

1 spring onion, halved

Sea salt

750kg kipfler potatoes, peeled and kept whole

1 spring onion, finely chopped

1 handful flat leaf parsley, roughly chopped

Zest of 1 lemon

Dressing

60ml olive oil

3 tbs red wine vinegar

Juice of ¼ lemon

1 tsp dijon mustard

1 tsp manuka honey

Sea salt

Ground black pepper (serves 4 people)

Method

1. To tenderise the octopus, place it in a large pot with the chilli, parsley, lemon peel, spring onion and some sea salt. Cover with cold water and bring to the boil over medium heat, then reduce to a simmer. Cook the octopus for approximately 45 minutes.

2. While the octopus is cooking, place the potatoes in a large saucepan of salted water and bring to the boil. Cook for approximately 25 minutes until tender, then drain and set aside.

3. When the octopus is tender, remove from the pot and drain, allowing it to cool slightly, before cutting it into large bite size pieces. Heat a griddle pan to high heat on the stove (or use the barbecue), drizzle with olive oil and add the octopus, cooking for 2 minutes to get a nice char on the outside. Remove from the pan.

4. Cut the potato into 3cm pieces.

5. Combine all ingredients for the dressing and whisk well together.

6. Place the octopus and potato on a large serving plate and sprinkle over half the spring onion, parsley and lemon zest. Add the dressing and toss gently, then add the remaining spring onion, parsley and lemon zest and finish with sea salt and ground black pepper to taste. Serve while warm.

Dana Sims is a Sydneybased food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.