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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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Brae

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Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

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San Telmo's beef and chorizo empanadas with chimichurri


"I'd love to make San Telmo's empanadas at home. Would you please ask for the recipe?"
Pam Winters, Albert Park, 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

35 gm (1¾ tbsp) duck fat 375 gm (2½ cups) plain flour, sieved ¾ tsp baking powder 1 (100gm) fresh chorizo 250 gm coarsely minced beef 1 tbsp extra-virgin olive oil ½ onion, finely chopped ½ red capsicum, seeded and finely chopped 40 gm (1/3 cup) frozen peas 1 tbsp pickled guindilla chillies, finely chopped (see note) 1 spring onion, thinly sliced 2 tsp sweet paprika 1 ground cinnamon sunflower oil, for deep-frying   Chimichurri 1 long red chilli, coarsely chopped 1 garlic clove, bruised 1 cup flat-leaf parsley, chopped tbsp dried oregano 100 ml extra-virgin olive oil 1 tbsp red wine vinegar

Method

  • 01
  • For dough, warm fat and 180ml water in a small saucepan until fat melts. Mix flour, baking powder and 1½ tsp fine sea salt in an electric mixer fitted with a dough hook. Add fat mixture and knead until dough comes together (2-3 minutes). Wrap in plastic wrap and refrigerate to chill (1 hour).
  • 02
  • Preheat oven to 170C and line a baking tray with foil. Split chorizo lengthways and roast on tray until just cooked through (10-15 minutes). Cool on tray (10 minutes), then chop into 1cm dice, reserving juices. Increase oven to 250C. Spread beef on a baking tray lined with foil and roast until lightly caramelised (8-10 minutes). Cool for 10 minutes.
  • 03
  • Heat olive oil in a saucepan over high heat, add onion and capsicum and fry until starting to brown, then reduce heat to low and sauté until tender (8-10 minutes).
  • 04
  • Combine peas, guindillas, spring onion and spices in a bowl, add chorizo, pan juices and beef, season to taste and refrigerate to cool mixture completely (30-40 minutes).
  • 05
  • Divide dough into 18 pieces and roll out to 12cm rounds. Place a tablespoonful of beef mixture on the centre of each, lightly moisten edges with water and fold pastry over filling to form a half moon. Starting at a corner, squash a small section of pastry, lightly stretch it out and fold over, then repeat along edge to create a rope effect, folding last piece of seam under. Place empanadas on lightly floured trays and cover with a tea towel.
  • 06
  • For chimichurri, pound chilli and garlic with a mortar and pestle to a paste, then mix in remaining ingredients, 2 tsp sea salt flakes and 2 tsp cracked black pepper.
  • 07
  • Heat oil in a deep saucepan to 180C. Deep-fry empanadas in batches until golden and crisp (3-5 minutes). Remove with a slotted spoon, drain on paper towels, then serve with chimichurri.

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Additional Notes

Pickled guindilla chillies are available from Spanish food stores.

Featured in

Jul 2016

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