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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. 

Chicken liver crostini


This is a take on a traditional chicken liver crostini: we've added some Madeira for extra flavour and kept the texture of the pâté coarse and rustic. You'll need to begin this recipe a day ahead.

You'll need

200 ml Madeira 2 golden shallots, coarsely chopped 1 garlic clove, coarsely chopped 2 thyme sprigs, plus extra to serve 250 gm salted butter, coarsely chopped 1 onion, coarsely chopped 4 rindless bacon rashers, coarsely chopped 600 gm chicken livers, cleaned of sinew, soaked in 300ml milk overnight, drained 200 gm lard (see note) or butter, melted, at room temperature, for sealing 1 baguette For brushing: extra-virgin oilve oil

Method

  • 01
  • Bring Madeira, shallots, garlic and thyme to the boil in a small saucepan and cook over high heat until reduced to 20ml (15-25 minutes). Discard thyme and set aside.
  • 02
  • Heat 80gm butter in a large frying pan. Add onion and bacon and stir occasionally over medium heat until onion is soft (6-8 minutes). Add liver and turn occasionally without browning until livers are cooked to medium (4-5 minutes). Cool slightly, then transfer livers to a food processor using a slotted spoon, discarding pan juices. Process with Madeira reduction until a coarse paste forms, add remaining salted butter and process until combined, season to taste, divide among four 250ml-capacity ramekins and refrigerate until set (3-4 hours). Pour melted lard or butter over and refrigerate again until set (1-2 hours).
  • 03
  • Preheat a chargrill over high heat. Thinly slice baguette, brush with oil and grill, turning once, until golden and crisp (2-4 minutes). Serve with chicken liver pâté.

Note To render lard, place some chopped pork back fat into a saucepan, add enough water to come 2cm up sides of the pan. Cook very slowly over low heat until the fat renders, strain and refrigerate until set. Alternatively, use melted butter or duck fat.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2009

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