330ml pear cider
2 tablespoons olive oil
1/4 cup (60ml) pomegranate molasses, plus extra to serve
2 teaspoons sumac, plus extra to serve
1kg baby octopus, cleaned
1/3 cup (80ml) apple cider vinegar
1 bunch marjoram
2 Lebanese breads, torn
500g mixed heirloom cherry tomatoes
1 bunch flat-leaf parsley, leaves picked
Lemon cheeks, to serve


To make glaze
1. Place 1/4 cup cider, oil, molasses and sumac in bowl stir to combine, set aside
2. Place octopus, vinegar, remaining 270 ml cider, half marjoram in a saucepan
3. Add enough water to just cover bring to a simmer over medium-high heat
4. Turn off heat and set aside for 15 minutes to soften, strain, discarding liquid
5. Thread octopus onto skewers and place on a tray and brush with glaze

To make Fattoush
1. Preheat char grill pan or barbecue to high, add bread, tomatoes in batches
2. Cook turning halfway 4-5 minutes until bread is toasted, tomatoes are charred
3. Transfer to a bowl, add parsley and toss to combine
4. Add octopus to grill cook turning, brushing with remaining glaze 4-5 minutes until charred, sticky
5. Serve with Fattoush, lemon, remaining marjoram and extra molasses and sumac



fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!