Octopus

"Spicy 'nduja and octopus are a great match," says Andreas Papadakis. "We make the 'nduja into a dressing for the perfect balance of spicy and salty."

This octopus, frisée and fenne salad is super versatile - take it in whatever direction suits your mood.

"This twice-cooked octopus is one of our most popular dishes at Stanbuli," says Stanbuli chef Ibrahim Kasif. "In Istanbul's traditional meyhanes, the tarama is usually served split and loose, but this version is emulsified, thick and luscious."

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

Ryan Squires recipe for tumbled octopus with smoked garlic, honey and green mustard from Esquire, Brisbane for Gourmet Institute.

Australian Gourmet Traveller recipe for coal-grilled octopus with smoked butter and almonds, chilli and green strawberries from Gerard's Bistro in Brisbane.