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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. 

Tuna tataki


"I had Izakaya Den's tuna tataki recently at a friend's catered party - I'd love to know the recipe, please."
Hayden Blatch, St Kilda, Vic

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

125 ml (½ cup) mirin 125 ml (½ cup) cooking sake 230 ml light soy sauce 10 gm bonito flakes 60 ml (¼ cup) sesame oil 2 garlic cloves, thinly sliced on a mandolin 600 gm sashimi-grade mid-cut yellowfin tuna To serve: micro-cress (see note)   Wasabi and chilli bean tartare sauce 2 eggs, at room temperature ½ white onion, finely diced 100 gm Kewpie mayonnaise (see note) 1 tsp dried parsley 1 tsp wasabi paste 1 tsp chilli bean paste (toban djan, see note)

Method

  • 01
  • Simmer mirin and sake in a saucepan over high heat until reduced by a third (2-4 minutes). Add soy sauce and bonito flakes, stir to combine and set aside.
  • 02
  • Heat half the sesame oil in a frying pan over medium-high heat, then cook garlic until golden-brown and slightly crisp (3-4 minutes). Transfer garlic to mirin mixture and refrigerate in a non-reactive airtight container for up to 3 days.
  • 03
  • Trim tuna into a rectangle. Heat remaining sesame oil in a frying pan, sear tuna on all sides until just golden (30 seconds to 1 minute), transfer to mirin marinade and refrigerate to marinate (10-15 minutes).
  • 04
  • For wasabi and chilli bean tartare sauce, bring a saucepan of water to the boil, add eggs and cook until soft-boiled (5 minutes). Run under cold water, peel and process in a blender with onion until smooth (1-2 minutes). Add mayonnaise and parsley and process until smooth (1-2 minutes). Halve egg mixture and add wasabi to one half and chilli bean paste to the other, and stir to combine.
  • 05
  • Remove tuna from marinade, slice across the grain to 2cm-3cm thick and arrange on plates. Spoon a small amount of each sauce over tuna slices, scatter with micro-cress and serve.

Note Micro-cress is available from select grocers. Kewpie Japanese mayonnaise and chilli bean paste are available from Asian grocers and some supermarkets.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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