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.

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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. 

Warm fennel salad


This salad of fennel seeds, baby fennel bulbs and fennel fronds goes to show that you can never have too much of a good thing.

You'll need

6 baby fennel bulbs 60 ml (¼ cup) olive oil ½ Spanish onion, thinly sliced 2 garlic cloves, finely chopped 30 ml Pernod 200 ml chicken stock Finely grated rind and juice of 2 lemons 3 tsp fennel seeds

Method

  • 01
  • Preheat oven to 180C. Cut 4 fennel bulbs into wedges (reserve fronds) and set aside. Heat half the oil in a large frying pan over medium-high heat, add fennel wedges in batches and cook, turning once, until golden (1-2 minutes each side). Transfer to a roasting pan large enough to fit fennel wedges in a single layer and set aside.
  • 02
  • Add onion and half the garlic to frying pan, stir occasionally over medium-high heat until tender (2-3 minutes), then scatter mixture over fennel. Deglaze pan with Pernod, add stock, half the lemon rind and half the lemon juice, season to taste and bring to the boil. Pour over fennel wedges, roast until tender (25-30 minutes). Remove fennel wedges and keep warm, then simmer braising juices over high heat until reduced to 40ml (4-5 minutes).
  • 03
  • Meanwhile, thinly shave remaining fennel on a mandolin and place in iced acidulated water with reserved fennel fronds until crisp.
  • 04
  • Dry-roast fennel seeds until fragrant (1 minute), coarsely crush in a mortar and pestle then transfer to a bowl. Add reduced braising liquid, remaining garlic, lemon rind and juice and remaining oil, season to taste and whisk to combine.
  • 05
  • Arrange braised fennel on a platter, scatter with shaved fennel and fennel fronds, drizzle with fennel-seed dressing and serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Apr 2011

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