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Grilled apricot salad with jamon and Manchego

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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. 

Southern fried chicken with smoky maple caramel


Fried buttermilk chicken is irresistible - and even more so with a smoky, savoury caramel sauce. A warm cabbage slaw would make this a meal. Begin this recipe a day ahead to marinate the chicken.

You'll need

12 chicken drumsticks 600 ml buttermilk For deep-frying: vegetable oil 150 gm (1 cup) plain flour 2 tsp each ground paprika and ground cumin 1 tsp each cayenne and dried thyme To serve: lime wedges   Smoky maple caramel 250 ml (1 cup) maple syrup 40 ml Bourbon 3 tsp smoked paprika 2 tbsp red wine vinegar

Method

  • 01
  • Combine chicken and buttermilk in a container, cover and refrigerate overnight to marinate, then drain well and pat dry with absorbent paper.
  • 02
  • Heat oil in a large deep saucepan to 180C (or test with a cube of bread; it will quickly bubble and rise to the surface when oil is hot enough). Combine flour, spices, thyme and 2 tsp salt in a tray and mix well. Dust drumsticks heavily in spiced flour mixture, then deep-fry in batches, turning occasionally, until golden and cooked through (8-10 minutes; be careful, hot oil may spit). Drain on absorbent paper and season to taste.
  • 03
  • For smoky maple caramel, simmer maple syrup in a saucepan over medium-high heat until caramelised (10-15 minutes; maple syrup will bubble up a lot, so use a larger pan than you think you need). Carefully add Bourbon (hot caramel will spit), stir to combine, remove from heat, stir in paprika and 2 tsp sea salt, then stir in vinegar. Drizzle onto hot chicken and serve with lime wedges for squeezing.

Note When you're making caramel, stir water and sugar over heat until sugar dissolves, then let mixture boil without stirring but swirling the pan so the caramel cooks and colours evenly, brushing down the sides with a pastry brush to remove sugar crystals.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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