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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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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. 

Lardo-barded lemon chicken


Truly greater than the sum of its parts, this roast chicken is basted by the lardo and absorbs the cured lard flavour.

You'll need

1 whole chicken (about 1.8kg) 2 lemons, quartered 8 thyme sprigs 20 thin slices lardo (see note) To serve: green salad

Method

  • 01
  • Preheat oven to 200C. Pat chicken cavity and skin dry with absorbent paper. Season cavity to taste and fill with lemon and thyme.
  • 02
  • Place chicken in a roasting pan, season skin to taste and lay lardo slices over breast and legs, overlapping slightly. Roast until chicken is golden brown and juices run clear when thigh is pierced with a skewer (40 minutes-1 hour). Serve hot with a green salad.

Note Lardo is salted, cured pork back-fat, available from Italian delicatessens and butchers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2011

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