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For the tenderest, tastiest octopus dish, the Sous Vide cooking method enhances taste and retains moisture to produce a succulent, flavoursome meal. Low temperature, vacuum packed cooking eliminates the risk of overcooking or losing flavour to the environment. Complete the cooking on the BBQ or grill to give your octopus a smoky finish.

Recipe from Matt Cook



  • 1kg Octopus tentacles
  • 2 Tbsp salt
  • Ice water
  • 1 Lemon – halved
  • 1 garlic bulb – halved
  • 2 small bunches fresh oregano
  • Salt and pepper to taste
  • Olive oil


  1. Set your Sous Vide to 77°C and leave to heat up.
  2. Fill saucepan with water and add salt. Bring to boil.
  3. Blanch Octopus: To blanch, place in boiling water for 5 minutes until legs curled up, then transfer quickly to iced water.
  4. Into each vacuum bag place half of the octopus (500g), ½ lemon, ½ bulb of garlic, oregano, salt, pepper and a splash of oil.
  5. Place bags in sous vide for 5 hours.
  6. Heat BBQ
  7. Remove octopus from bag and transfer to BBQ and grill for 5 minutes until nicely char grilled.

Enjoy your octopus with a rocket and kale salad. Try the sousvide for steak, salmon or pork for a fully flavoured, tender dish.

On a related note:
Purchase a SousVide from Kitchen Warehouse

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