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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. 

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A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

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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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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.

Slow-cooked pork shoulder with plums


You'll need

1½ tbsp fennel seeds 2 tsp coriander seeds 25 gm each brown sugar and white sugar 25 gm sea salt flakes 1 pork shoulder (about 5.5kg), skin scored 300 ml dry white wine 400 ml chicken stock 6 red plums, halved, stones removed 4 garlic cloves, unpeeled, bruised

Method

  • 01
  • Dry-roast fennel and coriander seeds in a frying pan over medium heat until fragrant (30 seconds). Crush in a mortar and pestle, combine with sugar and salt and massage into pork skin. Refrigerate for flavours to develop (4-5 hours).
  • 02
  • Preheat oven to 200C. Place pork on a rack over a roasting pan, add half the wine and half the stock in base and roast until pork starts to colour (30 minutes). Reduce heat to 150C and roast until tender, topping up with extra wine and stock as required (7½-8 hours). Add plums and garlic, carefully stir to combine and roast until meat is very tender (30 minutes). Set pork aside to rest (30 minutes). Strain pan juices (reserve plums) and reduce sauce over medium heat to a sauce consistency (20-25 minutes). Slice pork and serve with pan juices and plums.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

This recipe makes use of the last of the late-autumn plums – preferably red or blood plums. If you can’t find any, substitute pears. Any leftover pork can be shredded and tossed through a crisp salad of autumn greens or stuffed into soft white rolls the next day.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Semi-sweet cidre Breton.

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