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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. 

Dutch pea and ham soup


It's hard to go past a good pea and ham soup, and the addition of celeriac in the Dutch version, traditionally called erwtensoep, is most welcome. With a slight aniseed flavour and creamy texture, it will become a new favourite.

You'll need

60 ml (1/4 cup) olive oil 2 leeks (white part only), thinly sliced 2 celery stalks, finely chopped 1 onion, thinly sliced 2 garlic cloves, thinly sliced 400 gm celeriac, cut into 3cm cubes, plus 100gm extra, thinly sliced on a mandolin 1 smoked ham hock (about 950gm) 300 gm smoked pork ribs 500 gm split peas, rinsed well, drained For deep-frying: vegetable oil 2 smoked sausages, such as knackwurst or rookwurst, thinly sliced To serve: celery leaves and snow pea tendrils

Method

  • 01
  • Heat 2 tbsp olive oil in a large saucepan over medium heat. Add leeks, celery, onion and garlic, and sauté until very tender (10-12 minutes). Add chopped celeriac, ham hock, smoked ribs, split peas and 3 litres water. Bring to the simmer, reduce heat to low, cover and simmer, topping up with water to keep ham hock covered and skimming off foam from the top occasionally, until ham hock and split peas are very tender (2½-3 hours). Remove hock and ribs and set aside to cool, then shred meat (discard skin, bones and sinew). Purée soup with a hand-held blender, add meat to soup, heat through, season to taste and keep warm.
  • 02
  • Heat vegetable oil in a deep-sided frying pan or deep-fryer to 160C. Add sliced celeriac and fry, turning occasionally, until golden (2-3 minutes). Transfer to a tray lined with paper towels using a slotted spoon. Season to taste with sea salt flakes and set aside until required.
  • 03
  • Heat remaining olive oil in a frying pan over medium heat, cook sausages, turning occasionally, until golden (1-2 minutes). Serve scattered over hot soup with celery leaves and snow pea tendrils, and celeriac chips to the side.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Full-flavoured wheat beer.

Featured in

Aug 2014

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