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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. 

Karedok


This take on the West Javanese version of gado gado, an Indonesian vegetable salad with a satay dressing, would be great served alongside grilled beef, fish or chicken.

You'll need

For deep-frying: peanut oil To serve: prawn crackers 1 bunch snake beans, cut into 3cm lengths 1 small Chinese cabbage, thinly sliced on a mandolin 1 telegraph cucumber, cut into julienne 250 gm bean sprouts 2 cups (firmly packed) Thai basil 4 red shallots, thinly sliced   Roasted peanut dressing For shallow-frying: peanut oil 150 gm unsalted peanuts 5 gm (1cm piece) galangal, coarsely chopped 4 small red chillies, seeds removed, coarsely chopped 2 small garlic cloves, coarsely chopped 120 ml lime juice, or to taste, plus extra lime wedges to serve 2 tbsp brown sugar 2 tbsp light soy sauce 5 gm belacan (see note)

Method

  • 01
  • For roasted peanut dressing, heat 1cm peanut oil in a small saucepan over high heat, add peanuts and stir frequently until golden (4-8 minutes). Drain (reserve oil separately). Pound galangal, chilli and garlic with a large pinch of salt to a smooth paste in a mortar and pestle. Add peanuts, finely crush, add lime juice, sugar, soy sauce and belacan and stir to combine. Season to taste with sea salt and lime juice, then thin with 40ml reserved oil and a little water.
  • 02
  • Preheat more peanut oil in a deep saucepan to 170C. Deep-fry prawn crackers, turning occasionally, until puffed and golden (1-2 minutes; be careful as hot oil will spit), drain on absorbent paper and set aside.
  • 03
  • Combine snake beans and remaining ingredients in a large bowl with roasted peanut dressing, toss to coat, stand to infuse (1-2 minutes), then serve with prawn crackers and lime wedges to the side.

Note Belacan, a fermented shrimp paste, is available from Asian grocers.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2012

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