Story: Fremantle Octopus
Episode: 2
Presenter: Scott Bridger
Air Date: 8 November 2026

Scott cooks up a beautiful dish using Fremantle octopus and discovers just how easy it can be to make a fresh and delightful meal with locally sourced ingredients.

Ingredients

• Fremantle octopus
• Aromatics such as Fennel, Garlic, Bay Leaves, Coriander Seeds and Peppercorns
• White wine
• Seaweed
• Vegetable and grapeseed oil
• Sliced Ginger
• Minced Garlic
• Chilies
• Roasted Tomatoes
• Red Wine Vinegar
• Soy
• Labneh
• Lemon Juice
• Olive Oil
• Salt

Method

• In a pot of boiling water add your aromatics and a splash of white wine. Once water is boiling add your octopus and boil for roughly 30 minutes or until octopus is a nice pink/red colour.
• Remove the octopus and while it cools off, toast your seaweed and then grind it up for use later.
• Add your mixed of grapeseed and vegetable oil to a new pot and bring to heat.
• Remove the skin off your octopus by firstly cutting off the rubbery sides of the tentacles, then using the back of your knife scrape away the rest of the skin.
• Chop up the octopus' skin and place it into the oil, cooking for about 10 minutes or until it looks like crispy bacon. Add garlic and ginger and cook for a further 5 minutes.
• Slice up the chillies and roasted tomatoes and add to the pot along with the ground toasted seaweed. When the oil starts to come to the surface and boil, add red wine vinegar and soy and cook for roughly 20-30 minutes.
• While that cooks prepare your labneh by adding a squeeze of lemon, a dash of olive oil and a sprinkle of salt. Mix until combined and spread a layer onto a serving plate.
• In a hot pan add your octopus tentacles with a dash of oil and some salt and cook until lightly charred and smelling well roasted. Place on top of the labneh and drizzle the sauce from the pot over the dop ensuring to cover the octopus in sauce. Enjoy!

For more information, head to:
https://www.fremantleoctopus.com.au/