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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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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.

Whole-wheat pasta with almonds, parsley and ricotta


You'll need

50 gm butter 1 tbsp extra-virgin olive oil 60 gm natural almonds, coarsely crushed in a mortar and pestle 3 garlic cloves, finely chopped 1 cup (loosely packed) flat-leaf parsley, finely chopped Zested rind of 1 lemon To serve: finely grated parmesan   Ricotta 2.5 litres (10 cups) milk 30 ml white vinegar   Whole-wheat pasta 160 gm (1 cup) fine semolina 150 gm (1 cup) whole-wheat flour (see note) 1 egg, lightly whisked

Method

  • 01
  • For ricotta, heat milk in a large saucepan over low heat until temperature reaches 90-95C (5-8 minutes). Quickly stir through vinegar, remove from heat and skim curds with a slotted spoon as they rise to the surface. Transfer curds to a muslin-lined colander to drain. Refrigerate until required. Discard excess liquid. Makes about 500gm. Leftover ricotta will keep refrigerated in an airtight container for up to 5 days.
  • 02
  • For whole-wheat pasta, pulse semolina and flour in a food processor to combine. With motor running, add egg, then gradually add 60ml cold water, processing until dough just comes together. Turn onto a lightly floured work surface and knead lightly until smooth, wrap in plastic wrap and refrigerate until required. Divide dough into four pieces, then, using a pasta machine with rollers at widest setting and working with one piece of dough at a time, feed dough through rollers, folding dough and reducing settings notch by notch until you reach the second-last setting and pasta is translucent and 1mm-thick. Cut into 4-5cm rag shapes with a sharp knife, lightly dust with flour and set aside on a floured tray.
  • 03
  • Cook pasta in a large saucepan of salted boiling water over high heat until al dente (1-2 minutes). Drain and keep warm.
  • 04
  • Meanwhile, heat butter and olive oil in a large frying pan over medium heat until foaming, add almonds and garlic and stir occasionally until golden (1-2 minutes). Stir through parsley, lemon rind and pasta and season to taste. Divide pasta among bowls, top with 200gm crumbled ricotta, scatter with parmesan and serve immediately.
Note Whole-wheat flour, available from health food stores, adds a nutty taste to pasta. You can substitute wholemeal flour.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A crisp, nutty, crunchy white like a pinot grigio or arneis.

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