Aussies use the kaffir lime’s intense, piquant fruit to make marmalades, pickles, chutneys, and sauces. An excellent selection of Pacific Rim produce, including kaffirs (Citrus hystrix) can be found at David Jones Food Hall (65–77 Market Street). Many Australian citrus varieties are too delicate to be imported fresh, so enjoy them here. But be advised that New York chefs—including Paul Liebrandt of Gilt and William Ford, owner of Eight Mile Creek—would go to almost any lengths to import their own.
PAUL LIEBRANDT’S KAFFIR MARMALADE
4 kaffir limes, enough for
2 tablespoons lime zest
3/4 cup sugar
3/4 cup water
1/4 cup lime juice
(1) Zest the limes.
(2) Combine zest with sugar and water in a sauté pan.
(3) Cover the pan with wax paper cut to fit its width. Cook gently on low heat for 20 minutes, until the mix starts to lightly bubble. Add juice and let it cook for another 15 minutes, while stirring. Serve chilled.
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