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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. 

Red cabbage-apple slaw with speck and caraway dressing


This slaw uses a combination of crunchy raw cabbage and pickled cabbage for textural contrast. Stuff it into soft rolls with barbecued sausages and mustard for a twist on the good old sausage sizzle.

You'll need

200 gm red cabbage (about 1/3), thinly sliced on a mandolin 2 apples, such as pink lady or Granny Smith, quartered, thinly sliced on a mandolin and tossed with juice of ½ lemon to prevent discolouring 1 baby fennel bulb (130gm), thinly shaved on a mandolin and crisped in iced water, fronds reserved To serve: coarsely chopped flat-leaf parsley   Pickled cabbage 200 ml unfiltered apple cider vinegar 100 ml dry white wine 55 gm (¼ cup) caster sugar 1 fresh bay leaf 200 gm red cabbage (about 1/3), thinly sliced on a mandolin ¼ small Spanish onion, thinly sliced   Speck and caraway dressing 150 ml olive oil 100 gm speck, diced 1½ tsp caraway seeds 2 tbsp each lemon juice and unfiltered apple cider vinegar 2 tsp Dijon mustard 1 garlic clove, finely chopped

Method

  • 01
  • For pickled cabbage, bring vinegar, wine, sugar, bay leaf, 125ml water and 1 tsp sea salt to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Add cabbage and onion, stir to combine, remove from heat and cool to room temperature. Transfer to a sterile container and refrigerate to chill. Pickled cabbage will keep for up to a week.
  • 02
  • For speck and caraway dressing, heat 50ml olive oil in a small frying pan over medium-high heat, add speck and fry, stirring occasionally, until browned and crisp (3-4 minutes), adding caraway seeds in the last minute. Remove speck with a slotted spoon and set aside on paper towels to drain. Tip the oil from the pan into a bowl, add remaining ingredients, season to taste and whisk to emulsify.
  • 03
  • Drain pickled cabbage well (discard bay leaf). Combine raw cabbage, apple, fennel, fennel fronds and parsley in a bowl with speck. Just before serving, add pickled cabbage and dressing, toss to combine and serve.

Hot tip To make the most of the varied textures of this slaw, toss it all together and serve immediately - this will ensure the raw elements retain all their crunchy crispness.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2015

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