Maritimo Masterclass with Matt Hart: Cuttlefish and Peas

Matt Hart — 14 March 2019

Cuttlefish and Peas


Scored cuttlefish

  • 400g fresh cuttlefish
  • 50mL olive oil
  • 1 lemon, zested
  • 1 long chilli, seeds removed

Pea puree

  • 300g frozen peas
  • kosher salt
  • lemon juice

Candied lemon

  • 1 thinly sliced lemon
  • 400mL water
  • 250g castor sugar


  • edible flowers
  • nasturtium leaves
  • yuzu pearls
  • chilli stands


1. Lightly score the cuttlefish diagonally, making sure not to penetrate through. 

2.  Finely dice chilli and combine with lemon zest and olive oil, add to prepared cuttlefish and allow to marinate for six hours.

3. Blanch peas for three minutes blend until smooth, season with salt and lemon juice, cover and set aside.

4. Remove seeds from lemon slices and simmer in shallow water over a medium heat until tender then drain and set aside.

5. Combine sugar and water over a medium heat and cook for 15mins. Add lemon slices as sugar dissolves. 

6. Barbecue the cuttlefish on a pre-heated, high-heat BBQ for around 2mins or until lightly charred and just cooked through. 

7. Assemble with a smear of pea puree, cuttlefish, lemon and garnishing last.


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