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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. 

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O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

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.

Garbure


Garbure should be thick and rib-sticking, and the beans should be cooked until breaking up. It's important, however, not to overcook the cabbage. You'll need to begin this recipe a day ahead.

You'll need

115 gm (½ cup) dried cannellini beans, soaked in cold water overnight 1 smoked ham hock (about 500gm) 2 tbsp goose or duck fat 2 onions, coarsely chopped 4 carrots, coarsely chopped 3 baby turnips, quartered 2 waxy potatoes, such as Dutch cream or bintje, cut into 2cm pieces 2 garlic cloves 1 bouquet garni (see note) 250 gm savoy cabbage, coarsely chopped 400 gm pork sausages 2 confit duck legs (see note), bone removed and meat broken into bite-sized pieces

Method

  • 01
  • Drain beans, combine with ham hock in a large saucepan. Cover with 2 litres cold water, bring to the boil over high heat. Reduce heat to low, cover partially with a lid, cook until beans are tender (45-50 minutes). Drain, reserve beans and ham hock.
  • 02
  • Heat goose or duck fat in a large saucepan over medium heat, add onion and sauté until soft (8-10 minutes). Add carrot, turnip, potato, garlic, bouquet garni, and reserved beans and ham hock. Cover with 2 litres cold water, bring to the boil over high heat. Reduce heat to low, stir occasionally until vegetables are tender (30 minutes), add cabbage, sausages and duck pieces and cook until cabbage is tender (30 minutes). Season to taste, remove and discard bouquet garni. Remove duck, sausages and ham hock, remove meat from bones (discard skin and bones), coarsely chop meat, then return to pan and simmer over medium heat until warm (8-10 minutes). Ladle soup among bowls and serve immediately.

Note Confit duck legs are available from select delicatessens; or see our confit duck Masterclass to make your own. For a bouquet garni, tie parsley stems, bay leaves, a thyme sprig and celery together with kitchen string.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2009

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