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Pea and ham soup

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. 

Greens and XO sauce


You'll need

90 gm podded peas (300gm unpodded) 2 tsp grapeseed oil 100 gm sugarsnap peas 2 tbsp XO sauce (see note) Small handful mustard leaves (see note) ½ tsp lemon juice

Method

  • 01
  • Blanch peas for 1 minute. Refresh, drain and set aside.
  • 02
  • Heat a frying pan over high heat, add oil and sugar snaps and stir-fry for 1 minute. Add peas and stir-fy for another minute. Add XO sauce and cook until aromatic and liquid has evaporated (1-2 minutes). At the last moment, wilt the mustard leaves in the pan, add the lemon juice and serve immediately.

Note Check out our XO sauce recipe if you'd like to make your own. Or source one of the more expensive brands (a good indication of quality) at an Asian grocer. Mustard leaves are available from select grocers; substitute another green leaf such as young kale.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2013 Grüner Veltliner by Geoff Hardy, Adelaide Hills, SA. Fresh and textural, with enough mid-palate weight to handle the XO.

Featured in

Apr 2014

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