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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. 

Tahitian lime pie with passionfruit sorbet


"I'm a huge fan of Newmarket's lime pie. I am keen to give it a whirl at home - may I have the recipe?"
Sarah Sharp, Albert Park, Vic

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

5 eggs 150 gm caster sugar 250 ml thickened cream 250 ml lime juice, strained (about 8 limes) To serve: passionfruit sorbet   Pastry 250 gm butter, softened 250 gm caster sugar 2 eggs, plus extra for eggwash 650 gm (4 1/3 cups) plain flour 1 egg, lightly beaten, for eggwash

Method

  • 01
  • For the pastry, beat butter and sugar in an electric mixer until pale and creamy (6-8 minutes). Add eggs one at a time, beating well between each addition, then stir in flour and ½ tsp fine salt. Turn out onto a work surface and knead lightly until a dough forms (3-4 minutes). Pat into a flat disc, wrap in plastic wrap and rest at room temperature for 30 minutes. Roll pastry between 2 sheets of baking paper to 3mm thick. Remove top layer of baking paper, invert pastry into a 30cm diameter round tart tin and press pastry into edges, allowing it to overhang slightly. Refrigerate to rest (30 minutes).
  • 02
  • Preheat oven to 160C and blind-bake pastry until pale golden (40-45 minutes). Remove paper and weights, brush with eggwash and bake until crisp (4-5 minutes). Cool on a wire rack and trim excess pastry.
  • 03
  • For lime filling, lightly whisk eggs in a bowl, add sugar and whisk to just combine. Whisk in cream, then gradually whisk in lime juice and set aside for bubbles to settle (10-15 minutes). Meanwhile, reduce oven to 125C. Place tart shell on a baking tray lined with baking paper. Pour lime custard into shell and bake until set with a slight wobble in the centre (45-50 minutes). Cool completely, then remove tart from case and serve with scoops of passionfruit sorbet.

Note The Newmarket team makes its own sorbet but here we've substituted a store-bought one.


At A Glance

  • Serves 8 - 12 people
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At A Glance

  • Serves 8 - 12 people

Featured in

Jan 2015

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