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Lyndey Milan’s Octopus salad with green beans and potatoes recipe

Preparation time
10 mins
Cooking time
50 mins

There’s a reason Pinot G is paired with a range of Italian food: it’s so versatile and extends from light and crisp to the richer Gris style. The 2015 Devil’s Corner, with its lovely fruit depth, crisp acidity and almost creamy mouth-feel has the zesty balance to pair with the range of fresh flavours and textures in the octopus salad.


700g baby octopus

1 tbsp (20ml) extra virgin olive oil

3 medium (600g) potatoes

300g green beans

4 green onions (shallots), finely sliced both green and white parts

¼ cup roughly chopped mint leaves

¼ cup flat-leaf parsley leaves


2 lemons, zest and juice

2 garlic cloves, finely chopped

¼ cup (60ml) extra virgin olive oil

Salt and freshly ground black pepper


1. Preheat the oven to 180°C (fan forced 160°C). Wash the octopus under cold water, place it in a non-stick roasting dish, cover
the dish with baking paper and then foil,
and secure edges around the roasting dish
to seal it. Cook for 40-45 minutes or until the octopus is fork tender. Check it once or twice during the cooking time to ensure it doesn’t dry out. If necessary, add a little water for moisture. Toss with olive oil and cook on
a pre-heated char-grill or hotplate until golden and marked if desired.

2. Meanwhile, place whole potatoes, covered in cold water in a large saucepan over high heat. Bring to the boil, reduce heat and cook until tender. Drain and peel as soon as practicable. Slice and put in serving bowl.

3. Steam or cook green beans in salted boiling water for only a couple of minutes, until tender crisp. Immediately refresh in iced water, drain and slice into 2cm pieces and add to serving bowl with green onions.

4. Combine dressing ingredients and toss through warm octopus and vegetables. Cover and leave to marinate. Just before serving, add mint and parsley leaves.
Serve at room temperature.

Preparation time
10 mins
Cooking time
50 mins


Two Blues Sauvignon Blanc 2014
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