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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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Barbecued squid with romesco sauce


You'll need

250 gm cherry truss tomatoes 1¼ tbsp coconut oil ½ tsp smoked paprika 750 gm (about 12) baby squid tubes, cleaned, scored and cut into 3cm x 5cm pieces 3 smoked chorizo sausages (300gm), thinly sliced diagonally 1 lemon, thinly sliced Salad of shaved fennel, baby rocket, flat-leaf parsley and Ligurian olives with a red wine vinaigrette to serve   Romesco sauce 1 red capsicum, quartered 1 vine-ripened tomato, quartered 1 long red chilli, seeds discarded, coarsely chopped 2 tsp coconut oil, melted ½ tsp sweet paprika 15 gm (about 12) each roasted hazelnuts and roasted almonds 2 small garlic cloves, coarsely chopped 1 tbsp red wine vinegar 2 tbsp extra-virgin olive oil

Method

  • 01
  • For romesco, preheat the oven to 200C. Drizzle capsicum with 1 tsp coconut oil and roast, turning occasionally, until skin blisters (25-30 minutes). Transfer to a bowl, cover with plastic wrap and set aside for 5 minutes. Toss tomato, chilli, remaining coconut oil and paprika in a bowl and season. Heat a frying pan over high heat, add tomato mixture and cook, tossing occasionally, until tender (2-3 minutes). Peel tomato and coarsely chop. Process nuts in a blender until finely ground. Peel capsicum and chop, then add to blender with tomato, chilli, garlic and vinegar. Blend until smooth then, with the motor running, add olive oil in a thin steady stream. Season to taste and refrigerate.
  • 02
  • Reduce oven to 180C. Soak 12 bamboo skewers in water for 30 minutes. Cut cherry tomatoes into 6 portions with scissors, leaving truss intact. Drizzle with 1 tsp coconut oil. Season with smoked paprika, salt and pepper and roast until tomatoes soften slightly (8-12 minutes).
  • 03
  • Meanwhile, place a slice of chorizo inside each piece of squid and thread onto skewers. Drizzle with remaining coconut oil and season well.
  • 04
  • Char-grill skewers and lemon in batches until squid is cooked and lemon is caramelised (1-1½ minutes each side).
  • 05
  • To serve, spoon romesco onto each plate, top with lemon and skewers and serve salad to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

Recipes (12 )

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