Join us in our quest to cook a delicious dinner using an intimidating ingredient - octopus. Our conclusion? Cooking tasty, tender octopus is way easier than we excpected. We suspect you'll feel ...

Fresh whole octopuses are available from the Auckland Fish Market but pre-frozen, pre-prepared octopus - the whole tentacles or the sliced meat - can be found at good Asian food stores. Pre ...

Octopus can be tough if not tenderised before cooking. The traditional way to tenderise the meat is to hurl it against rocks; an easier method is to simmer it for an hour. After pre-cooking, grill ...

Chef Saito's Kaiseki-style rice dish takes on a delicate pink hue from the octopus, resembling cherry blossoms. Its elegant appearance evokes the arrival of spring. 1. Cut the octopus into 5mm slices.

1. Slice the octopus tentacles by moving the tip of a knife blade up and down to create a wavy pattern on a cross section. (This technique is called "sazanami-giri.") Slit each slice. 2.

Korean red chilli paste and red chilli powder add an unusual dimension to this spicy octopus dish. Source them online or from an Asian supermarket. Clean and rinse the octopus in cold water and ...