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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. 

Cherry and plum salad


Cherries, plums and grapes are a great combination, their flavours enlivened here by the addition of coriander, orange liqueur and vanilla.

You'll need

2 tsp coriander seeds 40 ml Grand Marnier or Cointreau 1 tbsp raw caster sugar 1 orange, juiced and rind finely grated ½ lemon, juiced ½ vanilla bean, seeds scraped 750 gm cherries, pitted 4 red plums, cut into thin wedges 200 gm red grapes, halved To serve: shop-bought vanilla ice-cream, and brandy snaps

Method

  • 01
  • Dry-roast coriander seeds in a small frying pan over medium heat until fragrant (30 seconds), then lightly crush with a mortar and pestle. Transfer to a bowl, then add liqueur, sugar, orange rind, juices and vanilla seeds. Add cherries, crush lightly with a fork, then add plums and grapes, stir to combine and refrigerate for at least 30 minutes for flavours to develop.
  • 02
  • Serve with scoops of vanilla ice-cream and scattered with coarsely crumbled brandy snaps.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2016

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