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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. 

Strawberry, yoghurt and pistachio layer cake


The liquid content of yoghurt varies from brand to brand, but what you need for this recipe is the thickest you can find. The key is to drain it until it has a very thick, spreadable consistency. To quicken the process, divide the yoghurt between two muslin-lined sieves or colanders, suspended above large bowls. Serve the cake with extra strawberries and orange segments if you like - blood oranges, when in season, work well. You'll need to begin this recipe a day ahead.

You'll need

1 kg thick sheep’s milk yoghurt 500 gm strawberries (about 2 punnets), hulled and thinly sliced lengthways, plus extra to serve 150 gm honey ½ an orange, juice only   Pistachio dacquoise 130 gm pistachio kernels 100 gm pure icing sugar 20 gm plain flour 4 eggwhites 50 gm caster sugar 1 blood orange, finely grated rind only

Method

  • 01
  • Spoon yoghurt into a large muslin-lined sieve placed over a bowl, cover and refrigerate for 24 hours to drain.
  • 02
  • Meanwhile, for pistachio dacquoise, preheat oven to 180C. Process pistachios, icing sugar and flour until finely ground, set aside. Whisk eggwhites until soft peaks form, then, with motor running, gradually add sugar and whisk until stiff and glossy. Fold in pistachio mixture and orange rind, then spread evenly onto two 20cm x 30cm baking trays lined with baking paper. Bake until light golden (5-7 minutes), loosen edges with a palette knife, invert onto baking paper, peel baking paper from cake, cool completely, then cut dacquoise into four 8cm x 26cm rectangles, trimming edges.
  • 03
  • Place one piece of dacquoise in the base of an 8cm x 26cm cake tin lined with plastic wrap, spread with yoghurt to 5mm thick, smooth top, then add a layer of sliced strawberries, overlapping slightly. Repeat with remaining dacquoise pieces, yoghurt and strawberries, finishing with a layer of dacquoise (there may be a little yoghurt left over). Cover with plastic wrap and refrigerate until firm (1-2 hours).
  • 04
  • Meanwhile, combine honey and orange juice in a small saucepan and stir over medium heat to combine, then refrigerate to cool completely. To serve, carefully turn out cake, top with extra strawberries and serve with honey syrup. Cake is best eaten on day of making.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2009

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