Chef's Recipes

Three Blue Ducks octopus, corn, mint and farro

Australian Gourmet Traveller chef's recipe for octopus, corn, mint and farro

By Darren Robertson & Mark LaBrooy
  • 30 mins preparation
  • 40 mins cooking (plus resting)
  • Serves 6 - 8
  • Print
Octopus, corn, mint and farro
"There's so much incredible seafood around here, and it suits the hotter climate up north, especially when it's cooked on the barbie," says Robertson. "We love adding a grain to the mix, too - farro is one of the best."


  • 150 gm farro (see note)
  • 2 tbsp olive oil
  • Finely grated rind and juice of 1½ lemons
  • 1 pink grapefruit or 2 blood oranges, segmented, juice squeezed from centre
  • 3 corn cobs, husks peeled, silks removed
  • 600 gm leaned baby octopus (about 10), halved
  • 1 small garlic clove, finely grated
  • 1 tbsp grapeseed oil
  • 2 spring onions, thinly sliced
  • 2 long red chillies, seeded and thinly sliced
  • 1½ cups mint


  • 1
    Cook the farro in a saucepan of boiling salted water over medium-high heat until tender (30-40 minutes). Drain and transfer to a bowl to cool for 5 minutes. Add olive oil, lemon rind, lemon juice and grapefruit juice, season to taste and stir to combine.
  • 2
    Meanwhile, heat a barbecue or a char-grill pan to high heat. Grill corn, turning occasionally, until charred and tender (15-20 minutes). Cut kernels from the cob and add to farro mixture.
  • 3
    Season octopus with garlic, salt and pepper,toss with grapeseed oil, and grill until lightly charred and tender (2-3 minutes). Transfer to a bowl and rest for 5 minutes. Add to farro mixture along with spring onion, chilli and mint. Toss lightly to combine, season to taste and serve.


Note Farro is available from select delicatessens.
Drink Suggestion: A full-bodied Italian white such as fiano. Drink suggestion by Max Allen