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The Grange Restaurant,
Hilton Adelaide, South Australia
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Madeleine &
Clancy Philippe
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Copyright © Clancy J Philippe |
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Raw Cuttlefish with Squid-Ink Noodles
of The Four Dances of the Sea
![](fourdances.jpg)
The Grange Restaurant, Hilton Adelaide, South Australia
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Ingredients for
Raw Cuttlefish with Squid Ink Noodles:
Asian Style Dressing
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½ teaspoon Sesame Oil
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½ tablespoon Oyster Sauce
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1 tablespoon Balsamic Vinegar
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2 tablespoon Sunflower Seed Oil
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1 tablespoon Soya Sauce
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1 tablespoon Mirin
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Freshly Ground Pepper
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![](cheongliew.jpg)
Chef Cheong Liew,
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The Grange Restaurant,
Hilton Adelaide, South Australia
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Method:
- Clean cuttlefish thoroughly and wipe off any ink that has smeared on the cuttlefish with a damp cloth. Chill for 30 minutes.
- 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.
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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} |
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