Lemon Myrtle flavours blend wonderfully with seafood.
120-130 gms of cleaned cuttlefish 140 gms orange sweet potato 320 mls orange juice 1 tablespoon of honey 2 tablespoons chopped coriander 1 sprig of coriander for garnish 1 teaspoon ground dried lemon myrtle 2 tablespoons of oil for frying Salt and pepper
Place sweet potato in the center of a hot plate. Keep left over liquid (glaze) and put aside.
Arrange cuttlefish fillets on top of the bed of sweet potato and drizzle the remaining orange glaze around the edge of the plate. Garnish with a sprig of fresh coriander.
Restaurant Castalia, Yamba