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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. 

Plum and custard fritters


These fritters need to be served straightaway, while the custard is warm and oozy. They're a self-contained fruit and custard parcel - all that's needed to finish them is a light dusting of icing sugar.

You'll need

For deep-frying: vegetable oil 180 gm plain flour 2 tsp caster sugar 2 eggs, separated 180 ml beer, at room temperature (lager or wheat beer ideally) 60 gm unsalted butter, melted 4 medium plums, halved and stones removed To serve: icing sugar   Vanilla custard 600 ml milk 1 vanilla bean, split lengthways 140 gm caster sugar 120 gm plain flour 60 gm butter, diced 90 gm egg yolk (about 5 yolks)

Method

  • 01
  • For vanilla custard, bring milk, vanilla bean and 40gm of sugar to the boil in a saucepan over medium-high heat. Place flour, butter and remaining sugar in a bowl and, using fingertips, rub mixture together until it resembles coarse breadcrumbs. Whisk in milk mixture until smooth, return to pan and continue stirring mixture over low-medium heat until thick and flour cooks out (5-6 minutes). Remove from heat, discard vanilla bean, then whisk in yolks, cover directly with plastic wrap and refrigerate until cold.
  • 02
  • Heat vegetable oil in a large deep saucepan or deep-fryer to 170C. In a large bowl combine flour and sugar, make a well in centre, add yolks and beer and whisk to combine, then stir in butter. In a separate bowl whisk eggwhites to soft peaks and gently fold into batter.
  • 03
  • Mould custard around each plum half, dip into batter and deep-fry in batches, turning occasionally, until golden brown (3-4 minutes; be careful, hot oil will spit). Drain on absorbent paper and serve hot dusted with icing sugar.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sweet wine made from dried grapes, such a passito.

Featured in

Mar 2014

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