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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. 

Spiced pumpkin fritters with dulce de leche cream


Pumpkin and squash appear frequently in South American sweets - think creamy flan or picarones, Peru's free-form pumpkin doughnuts, served soused with syrup at street-side stalls. This is our version: instead of soaking them in syrup, we dust ours with icing sugar and cinnamon, and serve them with a rich dulce de leche cream.

You'll need

300 gm peeled pumpkin, cut into 2cm cubes 80 gm melted butter or lard 2 tbsp brown sugar 1 egg yolk 500 gm(3⅓ cups) plain flour 2 tsp baking powder 1 tsp ground cinnamon, plus extra for dusting Vegetable oil, for deep-frying Icing sugar, for dusting   Dulce de leche cream 300 ml pouring cream 100 gm dulce de leche (see note)

Method

  • 01
  • Steam pumpkin until tender (10-15 minutes), then transfer to a bowl and mash. Cool briefly, stir in butter, sugar and egg yolk, then flour, baking powder, cinnamon and a pinch of salt and mix until a soft dough forms. Turn out onto a lightly floured surface, knead until soft and silky, then cover loosely with a clean tea towel and rest for 30 minutes.
  • 02
  • Meanwhile, for dulce de leche cream, stir ingredients in a saucepan over medium-high heat until melted, then refrigerate until required.
  • 03
  • Heat oil in a deep saucepan to 180C. Roll out dough to 1cm thick and cut out 6cm rounds with a cutter. Make a hole in the centre of each, then deep-fry in batches, turning occasionally, until puffed and golden (2-3 minutes). Drain on paper towels, dust with icing sugar and cinnamon, and serve hot with dulce de leche cream for dipping.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Additional Notes

Dulce de leche is a Spanish and Latin American caramel made with milk. It’s available from Latin American and Spanish shops.

Featured in

Jul 2016

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