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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. 

Pork crackling, prawn and watercress salad


This Vietnamese-inspired salad is even more moreish with the addition of crisp pork rind.

You'll need

350 gm pork rind (see note) 20 small cooked prawns, peeled 1½ cups (loosely packed) watercress sprigs 1 cup (loosely packed) mint leaves 150 gm bean sprouts, trimmed   Chilli dressing 1½ tbsp fish sauce 1 tbsp white sugar 1 tbsp lemon juice 2 garlic cloves, finely chopped ½ long red chilli, finely chopped

Method

  • 01
  • Preheat oven to 200C. Cut pork rind into 6cm-long strips, place in a single layer on an oven tray and roast until crisp (25-30 minutes), then set aside to cool completely.
  • 02
  • For chilli dressing, combine fish sauce, sugar, lemon juice and 40ml water in a bowl, stirring to dissolve sugar, then add garlic and chilli and set aside.
  • 03
  • Combine pork rind, prawns, watercress, mint and bean sprouts, drizzle with chilli dressing, toss to combine, serve immediately.

Note Pork rind or skin is available from select butchers. You may need to order it in advance.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Apr 2010

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