Pea­cock and Jones Restau­rant

Sunday Tasmanian - Tassie Living - - LOCAL FOOD -

COOKED to medium rare, the juicy lamb rump at Pea­cock and Jones rests on a bed of hum­mus and is topped with green olive salsa, feta and deep fried crispy basil. The meat is sous vide help­ing to re­tain mois­ture be­fore be­ing pan seared and fin­ished off in the oven. The dif­fer­ent el­e­ments of the dish su­perbly com­ple­ment the flavour of the lamb. 33 Hunter St, Ho­bart

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