Raw Cuttlefish with Squid-Ink Noodles
of The Four Dances of the Sea

The Grange Restaurant, Hilton Adelaide, South Australia

Ingredients for
Raw Cuttlefish with Squid Ink Noodles:

• 180 gm Sashimi quality Cuttle-fish

• 300 gm Squid Ink Taglarinni Pasta (cooked and chilled)

• 150 ml or 6 tablespoon Asian Dressing

Asian Style Dressing

• ½ teaspoon Sesame Oil

• ½ tablespoon Oyster Sauce

• 1 tablespoon Balsamic Vinegar

• 2 tablespoon Sunflower Seed Oil

• 1 tablespoon Soya Sauce

• 1 tablespoon Mirin

• Freshly Ground Pepper

Chef Cheong Liew,

The Grange Restaurant,
Hilton Adelaide, South Australia

1. Clean cuttlefish thoroughly and wipe off any ink that has smeared on the cuttlefish with a damp cloth. Chill for 30 minutes.
2. Slice cuttlefish on inside of the fish, at a very low angle. Shave the cuttlefish very thinly and gather together to form a white rose. Keep covered in a refrigerator.

3. Toss chilled squid ink pasta  with Asian Dressing. Divide into small portions. Place the cuttlefish on top of the noodles.

THE FOUR DANCES COMPOSITION
Arrange a small bite size portion of each item on the plate and serve.  Keep in mind, the portion size and space on the plate to achieve a clean, smart presentation.

We gratefully acknowledge this contribution from Kylie Vaughton of Adelaide Hilton, Adelaide, South Australia.

{Index of Recipes from Australia}