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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. 

Chilled pea and mint soup with poached prawns


You'll need

1 tbsp olive oil 3 golden shallots, finely chopped 2 garlic cloves, finely chopped 600 gm frozen peas, defrosted 1 cup (loosely packed) mint leaves 80 gm (1/3 cup) crème fraîche 12 small green prawns, peeled, cleaned and halved lengthways

Method

  • 01
  • Heat oil in a saucepan, add shallot and garlic, cook over medium heat until soft (2-3 minutes). Add 500ml water, bring to boil, add peas and mint, remove from heat. Add crème fraîche. Blend with a hand-held blender until smooth, strain through a fine sieve. Season to taste, refrigerate until chilled (1-1½ hours).
  • 02
  • Meanwhile, bring a saucepan of salted water to boil, add prawns and cook until pink (2-3 minutes). Transfer with a slotted spoon to a bowl of iced water, drain and set aside.
  • 03
  • Divide prawns among eight 100ml-capacity cups, pour over soup and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Bone-dry fino sherry.

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