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Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

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Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

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O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Country terrine of pork, chicken and pistachios


You'll need

600 gm coarsely minced pork shoulder 200 gm chicken tenderloins (see note) 140 gm coarsely minced pork back fat 60 gm pistachios ¾ small onion, finely chopped 2 garlic cloves, finely chopped ¼ cup (firmly packed) flat-leaf parsley leaves, coarsely chopped 1 egg 75 ml white wine 65 ml veal glace (see note) 1 tbsp Cognac 1 tbsp thyme leaves, finely chopped 1 large piece of pork caul fat, washed and soaked in salted water for 3 hours (see note) To serve: fruit chutney, cornichons and crusty bread

Method

  • 01
  • Combine all ingredients except caul, chutney, cornichons and bread in a large bowl, working well with a large wooden spoon (5 minutes). Season to taste with 1 tbsp sea salt and freshly ground white pepper.
  • 02
  • Preheat oven to 220C. Line a 30cm-rectangular terrine mould or loaf tin with caul, allowing it to overhang the sides, and fill with pork mixture. Fold the caul over and tuck it along the sides so the top of the terrine has no joins and is completely sealed. Cover mould. Place in a roasting pan, fill with enough hot water to come halfway up sides of mould, transfer to oven and cook for 15 minutes. Reduce oven to 140C and cook until a meat thermometer inserted into the centre reads 72C (1-1½ hours). Cool to room temperature, then refrigerate overnight.
  • 03
  • Remove terrine from mould (you may need to warm the mould by dipping it into a warm water bath first). Clean jelly and residual fat from the outside with absorbent paper, thinly slice and serve with chutney, cornichons and crusty bread.
Note Must Winebar uses Mount Barker chicken. Veal glace is available from select butchers and delicatessens. Pork caul fat is available from select butchers, you may need to order ahead.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A light pinot noir will complement the delicacy of the terrine without overpowering, while the savoury edge of Burgundy gives a certain rusticity that works well with lighter meat terrines.

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