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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. 

Pear crumble slice


This pear crumble in slice form is inspired by GT contributing food editor Brigitte Hafner's cherry streusel. It can be served warm or at room temperature, or can even be made a day ahead and gently reheated in the pan in the oven.

You'll need

4 William pears, cored, quartered and thinly sliced 40 gm butter, coarsely chopped 30 gm caster sugar 1 tbsp cornflour mixed with 2 tsp lemon juice Finely grated rind of ½ lemon Pure icing sugar for dusting and double cream (optional), to serve   Sweet pastry 250 gm (1 1/3 cups) plain flour 60 gm caster sugar 1 tsp baking powder 150 gm chilled butter, coarsely chopped 1 egg, lightly whisked   Crumble topping 100 gm (1/3 cup) plain flour 120 gm chilled butter, coarsely chopped 80 gm caster sugar 40 gm rolled oats, plus extra for scattering Finely grated rind of 1 lemon

Method

  • 01
  • Preheat oven to 170C and line a 20cm x 30cm slice tin with baking paper. Stir pear, butter and sugar in a saucepan over medium-high heat until pear starts to break down (3-5 minutes), add cornflour mixture and rind, and simmer, stirring occasionally, until liquid thickens (1-2 minute). Set aside to cool (15-20 minutes).
  • 02
  • Meanwhile, for sweet pastry, process dry ingredients in a food processor to combine, add butter and process to fine crumbs, then add egg and pulse until dough just comes together. Press into prepared pan base and refrigerate until required.
  • 03
  • For crumble topping, process flour, butter, sugar and 1 tbsp chilled water in a food processor until a crumbly dough just comes together. Add oats and rind and pulse to combine.
  • 04
  • Spread pear filling over pastry base, top evenly with crumble and bake until light golden and pastry is cooked (40-45 minutes). Cool briefly, then dust with icing sugar and serve warm or at room temperature with cream. Slice will keep refrigerated in an airtight container for 1-2 days.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

May 2015

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