Main · Season 18

Charred Octopus with Leek and Potato and Yoghurt Sauce with Dill Oil

Name: Charred Octopus with Leek and Potato and Yoghurt Sauce with Dill Oil
Yield: 2
Ingredients: (about 300g) 2 large octopus tentacles; 3 cups water; 2 bay leaves, dried; 1 white onion, roughly chopped; 1 cup white wine; ½ cup white wine vinegar; ½ tbsp black peppercorns; 3 cloves garlic, peeled and smashed; ¼ cup lemon juice; 1 teaspoon dried oregano; ½ teaspoon smoky paprika; 1 clove garlic, minced; ½ tsp salt; ½ tsp cracked black pepper; ¾ cup extra virgin olive oil; 1 tsp Dijon mustard; 2 tsp honey; 2 tbsp apple cider vinegar; 2 tbsp finely chopped parsley leaves (reserve stems for chicken stock); 6-7 chicken necks or wings; 1 white onion, roughly chopped; 3 cups chicken stock; 2 cloves garlic, peeled; 1 tsp whole black peppercorns; 3 bay leaves; 10 parsley stems (trimmings from dressing); leek trimmings (reserved from Leek and Potatoes); 4 tbsp olive oil; 2 leeks, washed and cut into 3cm high rounds to make 8 in total (reserve trimmings); 4 potatoes, peeled and cut into 2.5cm high x 4-5cm diameter rounds to make 8 in total

MasterChef Australia

20 Apr 2026

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Octopus Braising

(about 300g)2 large octopus tentacles

3 cupswater

2bay leaves, dried

1white onion, roughly chopped

1 cupwhite wine

½ cupwhite wine vinegar

½ tbspblack peppercorns

3 clovesgarlic, peeled and smashed

Lemon Oregano Dressing

¼ cuplemon juice

1 teaspoondried oregano

½ teaspoonsmoky paprika

1 clovegarlic, minced

½ tspsalt

½ tspcracked black pepper

¾ cupextra virgin olive oil

1 tspDijon mustard

2 tsphoney

2 tbspapple cider vinegar

2 tbspfinely chopped parsley leaves (reserve stems for chicken stock)

Chicken Stock Reduction

6-7chicken necks or wings

1white onion, roughly chopped

3 cupschicken stock

2 clovesgarlic, peeled

1 tspwhole black peppercorns

3bay leaves

10parsley stems (trimmings from dressing)

leek trimmings (reserved from Leek and Potatoes)

Leek and Potatoes

4 tbspolive oil

2leeks, washed and cut into 3cm high rounds to make 8 in total (reserve trimmings)

4potatoes, peeled and cut into 2.5cm high x 4-5cm diameter rounds to make 8 in total

150gunsalted butter, diced

3garlic cloves, peeled and smashed

3bay leaves

2rosemary sprigs

2 cupschicken stock

salt and pepper to taste

Dill Oil

100gdill, washed and roughly chopped, include some stems

150gextra virgin olive oil

½ teaspoonsalt

Yoghurt Sauce

½ cupreserved chicken stock

3 tbspoctopus braising liquid

50mllemon juice

1 tbspcapers brine

2 tbspmini capers, in brine, rinsed

½ cupGreek yoghurt

2 tbspfinely chopped dill - reserve fronds for garnish

salt and pepper, to taste

Fried Capers

¼ cupolive oil

2 tbspcapers in brine, drained

Garnish

dill fronds

finely chopped parsley

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

OctopusLemonLeeksOregano

Recipe by a MasterChef Australia contestant, Season 18. Originally published by Network 10 on 20 Apr 2026.

Original on 10 Play ↗