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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. 

Tequila Slammer marshmallows


"We needed a fun dessert and this seemed fitting," says Ward. "Most people have had a few bad tequila experiences, but made into a dessert, everyone loves it."

You'll need

165 gm caster sugar 70 gm liquid glucose 3 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes 3 eggwhites   Tequila jelly ½ titanium-strength gelatine leaf, softened in cold water for 3-5 minutes 60 ml Espolón blanco tequila   Lime sugar Finely grated rind of 1 lime (a Microplane is perfect) 30 gm pure icing sugar

Method

  • 01
  • Combine sugar, glucose and 100ml water in a saucepan over medium-high heat, stir to dissolve sugar, then bring to 125C on a sugar thermometer (12-15 minutes). Set aside until bubbles subside, then squeeze excess moisture from gelatine and stir into syrup. Whisk eggwhite in an electric mixer to firm peaks. While whisking on low speed, slowly pour the hot sugar syrup into the eggwhite, then whisk until cool. Add ½ tsp salt and set aside. Line a 25cm x 20cm oven tray with baking paper (ensure there are no creases in the paper). Spread marshmallow mixture evenly in tray with a wet palette knife, then refrigerate to set (1½-2 hours).
  • 02
  • Meanwhile, for tequila jelly, squeeze excess moisture from gelatine, then combine in a bowl with 30ml warm water and stir to dissolve. Add tequila and stir to combine, transfer to a container and refrigerate until set (1-1½ hours). Whisk until completely smooth.
  • 03
  • For lime sugar, preheat oven to 50C or lowest setting. Place lime rind on an oven tray lined with baking paper and bake until completely dry (12-15 minutes). Set aside to cool, then blend with icing sugar until evenly coloured. Lime sugar will keep in an airtight container for 2 weeks.
  • 04
  • To serve, cut marshmallows into 3cm cubes with a hot, wet knife, top each square with a dollop of tequila jelly, dust with lime sugar and serve.

At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

Drink Suggestion

Frozen Del Maguey Crema de Mezcal.

Featured in

Sep 2013

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