Hello Foodie Friends… 👋🏼 We are writing this update from Flinders Island in Tasmania (40 degrees latitude), where we are working on a super exciting project (announcement soon). Being further south than normal, the days are shorter and it is dark. However with extremely minimal light pollution the sky produces a show like no other here, especially after the full moon last night. |
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Winter is in full force but, although it's a bit chilly, the sun shines most of the day and Daz is even planning a swim this arvo 😳. In fact it is said in these parts that it is actually 6 degrees warmer in the Winter here, than further north in Melbourne! Could this be true? Well the East Australian Current, (EAC) heads down from the Equator and along the east coast of Australia, onto Tasmania and the Furneaux Islands, so there may be some truth to that. It is certainly an unexpected perk of being down here. |
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The same could be said of citrus in winter, when the climate is dark and cool, you need something to light the way and give you a boost, in culinary terms… that's citrus. We love adding citrus to any dish we can. It is such bright light in the culinary calendar and a quick check on Studio Kitchen shows that we have heaps of recipes featuring lemon, limes, oranges, mandarins, grapefruit and more. Read on for some zesty inspo and look out next week where we will recap our trip to Tasmania with some island recipes. Have a lovely weekend all, Cat & Daz xx |
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There are lots of fun components to this Gin & Tonic Lime Meringue Tart so pay attention to the details. We recommend reading through the entire recipe (it's lengthy 😜) before attempting to start it. We have though documented the components of this dish step by step so you can be sure of what you are doing. |
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Points to remember… - Make your pastry correctly and don’t overwork.
- Line a tart perfectly with no holes, to manage this ensure you work with chilled and rested dough.
- Once you have blind baked your tart shell you need to seal it with egg wash.
- Often a custard tart can have slightly soggy pastry, so it is important to bake your pastry to a deep golden-brown colour to ensure crispiness after you have cooked the custard inside.
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- Heat your lime custard before pouring in the tart and pay attention to the temperatures mentioned. Once you have made the mix, we need to cook it perfectly and that can be tricky.
- Cook to a wobble! When you check you tart there needs to be a slight wobble in the centre of the tart and no souffle or overcooking around the edges. To make this part easier we will cook the custard ever so slowly over a bain-marie to a temperature of 60C, this will dissolve the sugar and ensure your tart cooks quicker than normal. The internal temperature for a perfect lemon tart needs to be 70C – 72C so it won’t take long to get there if we preheat the custard. A little practice and you will be mastering this classic dessert and enjoying one of the best desserts ever invented.
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- Chill sufficiently before applying the cooled jelly.
- Make all other garnish and recipes before making the meringue as you need to finish the tart as soon as the meringue is done.
- Components you can make ahead of time – make the pastry, even roll it and store covered in the fridge for up to a couple of days out. Make the lime zest and fizzy white chocolate a couple of days out.
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LAST DAY FOR THIS! Daz has co-created the ‘Hunt with Darren’ series with AmazingCo, and there's a special giveaway running now. Book a ‘Hunt with Darren’ experience for an experience date on or before 2 August 2026, and place your booking by 23:59 AEST on 31 July 2026, to be entered into the draw to win: one sandwich press, one signed copy of his cookbook Lamingtons & Lemon Tart, and one personalised Cameo video from him. One prize pack will be awarded. The winner is drawn on 3rd August 2026 and published at amazingco.me/aus. |
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Happy baking, Daz & Cat x |
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Unit 1 / 10 Oxley Road
Hawthorn, Victoria 3122, Australia |
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