In a large pot combine the octopus with the onion, carrot, celery, orange, lemon, wine, bay leaves, garlic, star anise and pepper corns. Add enough water to cover the octopus. Bring to the boil and simmer gently until octopus is tender. Remove the octopus and allow to cool slightly. Pass the remaining liquid from a sieve and discard the remaining pieces. Return the liquid to the boil and reduce by half, stir in the softened gelatin leaves. Coat a cylindrical container with cling film and arrange octopus tentacles inside. Pour enough of the reduced stock over the octopus so that it will fill in the gaps. Cover with cling film and put something heavy on top to press the ingredients down. Chill in a refrigerator until thoroughly chilled. To serve, remove from the mould and unwrap from cling film. Slice the octopus as thinly as possible and garnish with the garnishing ingredients.