Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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. 

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O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

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.

Spiced five-grain granola


You'll need

120 gm (1 cup) each rolled oats, spelt flakes, triticale and rye flakes (see note) 130 gm almonds, coarsely chopped 60 gm (½ cup) puffed spelt 60 gm (½ cup) puffed millet 30 gm sesame seeds 1½ tsp ground cinnamon ½ tsp ground ginger 250 ml (1 cup) maple syrup 60 ml (¼ cup) rice syrup 2 tbsp grapeseed oil 1 pineapple, quartered lengthways, core removed, sliced into 3cm pieces 2 bananas, thinly sliced Pulp of 3 passionfruit To serve: chilled Jersey milk (see note) and thick yoghurt

Method

  • 01
  • Combine oats, spelt flakes, triticale, rye flakes, almonds, puffed grains, sesame seeds and spices in a large bowl and set aside.
  • 02
  • Preheat oven to 180C. Warm maple syrup and rice syrup in a saucepan over low heat, add oil, pour over oat mixture and stir to coat. Spread on oven trays lined with baking paper and bake, stirring occasionally, until crisp and golden (15-20 minutes). Cool on trays. Granola will keep in an airtight container for 2 weeks.
  • 03
  • To serve, combine pineapple, banana and passionfruit in a bowl, toss gently to combine and serve with spiced five-grain granola, Jersey milk and thick yoghurt.

Note Spelt flakes, triticale and rye flakes are all available from select health-food shops. If they're unavailable, substitute extra rolled oats. Jersey milk has a high fat content. It's available from select farmers' markets and delicatessens.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Pot of Earl Grey tea.

Featured in

Nov 2012

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