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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. 

Berries with honey caramel and pistachios


Using a strongly flavoured single-variety honey can give this quick dessert an interesting twist.

You'll need

250 gm strawberries, hulled and quartered 120 gm raspberries 1 tsp rosewater, or to taste To serve: slivered pistachios and thick vanilla yoghurt   Honey caramel 200 gm honey 1½ tbsp orange juice 30 ml dessert wine Scraped seeds of 1 vanilla bean

Method

  • 01
  • For honey caramel, cook honey in a saucepan over medium-high heat until caramelised (3-4 minutes), remove from heat, add juice and wine, stir in vanilla, then return to heat and stir to combine. Set aside.
  • 02
  • To serve, divide berries among serving bowls and sprinkle with rosewater. Top with thick vanilla yoghurt, drizzle with honey caramel and scatter with pistachios.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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