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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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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. 

Pork scratchings with spicy salt


This could be the ultimate beer snack. The key is to dry the skin thoroughly in the oven so it puffs when it's fried.

You'll need

750 gm pork skin For deep-frying: vegetable oil   Spicy salt 1 tbsp sea salt flakes 1 tsp dried chilli flakes Finely grated rind of 1 lime ½ tsp finely chopped dried chipotle chilli (see note)

Method

  • 01
  • Trim fat from underside of pork skin (discard fat), then cut skin into 5cm pieces. Bring a large saucepan of salted water to the boil over high heat, add pork skin, reduce heat to low and simmer until tender (25 minutes). Drain skin and dry on absorbent paper.
  • 02
  • Preheat oven to 140C. Place pork skin in a single layer on an oven tray lined with baking paper and bake until dry (1 hour).
  • 03
  • Meanwhile, for spicy salt, finely grind ingredients in a mortar and pestle and set aside.
  • 04
  • Heat vegetable oil in a large deep saucepan or deep-fryer to 180C. Deep-fry skin in batches, turning occasionally, until puffed and crisp (1-2 minutes; be careful as hot oil will spit). Remove with a slotted spoon and drain on absorbent paper until cool (2-3 minutes). Serve scattered with spicy salt.

Note Whole dried chipotle chillies are available from Mexican and South American grocers and from Herbie's Spices.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2011

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