January Newsletter

These are some of the Aussie heroes who are fighting bushfires in Australia

It is with a heavy heart that I welcome you to the New Year and a new decade. We have officially had our warmest, driest year on record. Bushfires have been raging in Australia since last year and we are only halfway through the season. Incredible losses of property, agriculture, wildlife and sadly, people. And to think that the Rural Fire Service is made up of volunteers! So many stories of selflessness, bravery and generosity. The response of the Australian people and  many overseas, along with celebrities and Australian actors are making huge donations has been gratifying.  Celeste Barber is a stand-out in the way she has used her social media profile to galvanise people to donate.

Fire control is a complex issue but it seems to me that those in power need to take firm control, not being swayed by political imperatives or pressure from environmentalists who have worked to restrict back burning. Australia’s first peoples, the aborigines used to care for and control this land with mosaic back burning, allowing space for wildlife to seek shelter and food and the land which has been burnt to regenerate with adjacent areas control burned the next time. Well we may learn from them.

There are innumerable fund raisers from dinners to concerts in many areas of Australia and overseas. They are easy to find on the internet. However, I would ask you to consider the best way to support those affected by fire is TO DONATE MONEY which can go to those affected in rural areas so they can SPEND in their local communities, so supporting everyone affected. There is simply not the manpower available to distribute food and goods. You can also spend at farmers markets. When safe, please visit these communities who depend on their summer income to survive all year and SPEND again. Don’t let these dreadful fires ruin regional tourism any more than they already have.  Fire control is state based so you can support closest to home.  Thanks so much to the Rural Fire Service for all they do and continue to do. They are my chosen charity but The Red Cross  Disaster and Recovery Response Fund and many others do good work. Or you can donate your time and go and volunteer at Foodbank in your state. More information on how you can donate here and here.
Federally the Army Reserve has been called in to support the fire effort and my thoughts are with them too, especially my nephew now on secondment near Bermagui on the south coast of NSW. Especially when he and his wife and then baby son lost their home to a fire 17 years ago.

Please keep visiting Australia and our regional communities. Tourism Australia has updates on tourism for all areas of Australia.

Thanks to Sir Elton John (concert at First State Theatre Sydney I was lucky enough to attend) for donating $1 million to fire relief and R harrowing image showing the threat to our iconic wildlife

Now read on or scroll down, remember there’s something for everyone in this newsletter wherever you are in the world.

New Youtube video

Fresh from my kitchen to you. The latest of my new youtube series – absolutely the laziest and most delicious of risottos – you can even throw the last if the Christmas ham into it!
Click here If you like it and would like to see more, please subscribe to my Youtube Channel. To get a printed version of the recipe click here.

Jump ahead to see:
What’s In Season in January
The best in fruit and veggies this week
Recipe of the week
In Season Recipes
All About Sweetcorn
Sweetcorn Recipes

Let’s Drink Adelaide Hills Wines
Come Travelling with me in 2020?
Interesting Reading
What’s On
New Selector Magazine
Something More Cheerful

What’s in Season in January

Summer’s bounty continues on

Fruit

  • Apricots
  • Avocados
  • Bananas
  • Blackberries
  • Blueberries
  • Raspberries
  • Strawberries
  • Cherries
  • Grapes
  • Limes
  • Lychees
  • Mangoes
  • Melons
  • Nectarines
  • Oranges: Valencia
  • Passionfruit
  • Peaches
  • Pears: Williams
  • Pears: Paradise
  • Pineapple
  • Plums
  • Rambutans

Veggies

  • Asparagus
  • Beans: Green
  • Beans: Flat
  • Beans: Butter
  • Capsicums
  • Celery
  • Cucumbers
  • Eggplant
  • Lettuce
  • Mushrooms
  • Onions
  • Okra
  • Peas
  • Potatoes
  • Radish
  • Spinach
  • Sweetcorn
  • Tomatoes
  • Zucchini

Despite the drought and recent fires, there is still a good supply of fresh fruit and vegetables and flowers available at your local greengrocer and florist. Growing premium fresh fruit and vegetables under these extreme weather conditions is not without its difficulties and some growers are experiencing considerable hardship. The best way we can all support our growers is to buy fresh and support local businesses. Be prepared to pay more for those products and crops which are fire affected. As if drought isn’t bad enough, losing stock and crop, and then needing to feed any stock left is challenging for any farmer. Production is down and tree-blocked roads are delaying recovery.

The best in fruit and veggies this week in Australia

Mango, lychees and grapes

FRUIT

Mid-season varieties of peaches and nectarines are aromatic and extremely scrumptious. Both white and yellow-fleshed stonefruit are available. This poached spiced summer fruits recipes is a delightful way to serve up summer stonefruit chilled or warm.

Juicy and plump with a sweet-tangy flavour, early plums varieties are a good quality and a choice buy. There are several varieties to enjoy currently. This plum, watercress, prosciutto & goat cheese salad – use the plums to add sweetness and a delightful fresh tang to a salad.

Bananas are top value. Keep kids cool with these icy treats Banana & Chocolate Smoothie Pops the recipe makes 10.

Mangoes from Mareeba continue to be super good value and quality to match. Mangoes are delicious used in summer salads. Try this easy mango & chicken salad with minted yoghurt.

Snap up sweet eating late-season cherries. Cherries are coming from South Australia, Tasmanian and Victoria. Cherries are superb quality with a fabulous shelf life.

There’s nothing like a bunch of crisp chilled, glistening grapes as a snack or to complement a rich cheese platter or salad this grape, leafy greens & pine nut salad is quick and easy to make. Select from Menindee Black Sapphire and sweet celebration seedless and try roasting up a bunch.

Berries are well supplied, so grab a few punnets this week, blueberriesraspberries Victorian strawberries and blackberries. Berries are highly perishable, so use within 1-2 days of purchasing for maximum quality. Poached berries with easy pancakes – here this a way to start your day deliciously.

Luscious, juicy and refreshing lychees are a summer favourite. 100g of lychee flesh provides the recommended dietary intake of vitamin C for a day. Team with tropical tasting papaya and juicy limes. Look for bulk buys.

Pick up extra sweet rockmelon. Alternatively, smaller sized mini lee watermelons, weighing around 2-3 kilos each are ultra-sweet.

Avocados are a bargain at the moment. Stay hydrated and on track with your health goals with this satisfying avocado & banana ‘spinach smuggler’ smoothie.

Sweetcorn, Hass Avocadoes and Eggplant

VEGETABLES

Summertime is the best time to enjoy locally grown eggplants. Versatile eggplants can be enjoyed roasted, grilled, barbecued, fried or baked. 

Summer is the peak time for richly flavoured tomatoes. With so many different varieties to now available, it’s the perfect time to enjoy a range of tomatoes with different shapes, colours, textures and flavours. Truss tomatoes are a particularly good buy. These Basil, Spinach & Olive Pesto, Ricotta & Tomato Bruschetta make a summery lunch.

Golden cobs of sweetcorn are a top buy. Add sweetcorn to fritters, salads or burgers. This Tex Mex sweetcorn, tomato & black bean salad is a tasty way to enjoy fresh corn over summer.

Sydney grown Cos lettuce is a top buy this week. Add some crunch to your salads with crisp Cos lettuce.

Zucchinis are a breeze to prepare. No need to peel, simply slice, dice or grate. Try this  Char-Grilled Zucchini, Rocket & Prosciutto Salad Zucchinis are the thriftiest buy.

Broccoli from Victoria is a great buy too.

Recipe of the week

Celebratory Slablova – perfect for Australia Day Photography: John Paul Urizar

Celebratory Slablova
Decorated with green and gold, this is perfect for Australia Day

Servings 8
Preparation 20 minutes
Cooking 1 ½ hours (plus standing time)

6 egg whites (it’s easier to separate eggs when room temp)
1½ cups (330g) caster sugar
1 tablespoon cornflour
1 teaspoon white or malt vinegar

Lime curd
¾ cup (185g) caster sugar
6 egg yolks
125g unsalted butter, chopped, softened
1 teaspoon grated lime zest
¾ cup (180ml) lime juice (approx. 4 limes)
1 teaspoon freshly grated ginger (optional)

To serve
300ml thickened cream
1 teaspoon caster sugar
¼ teaspoon vanilla extract
10 lychees, halved and peeled
2 mangoes, sliced
¼ cup mint leaves
½ cup toasted coconut flakes

  1. For the slablova: preheat oven to low (120’C/100°C fan-forced). Line a large baking tray (approx. 40cm x 30cm) with baking paper.
  2. Beat egg whites in a clean large bowl with an electric mixer until soft peaks form. Only then add caster sugar, a heaped tablespoon or so at a time, beating until dissolved (to test, rub some mixture between finger if too grainy keep beating until glossy). Then fold in cornflour and vinegar.
  3. Turn out onto tray; using a palette knife or spatula, spread the mixture across the baking paper (approx. 30cm x 24cm), building up the sides a little and creating a few tips and dips in the meringue as you go. (A wet spoon, spatula or palette knife helps.)
  4. Bake in very slow oven about 1 ½ hours or until set and dry. Surface should be dry to touch). Turn oven off and prop door ajar with a wooden spoon and cool in oven.
  5. For the curd: whisk egg yolks and sugar together until combined but not frothy. Combine with other ingredients in a heavy-based saucepan over medium heat. Stir constantly, bring just to simmering point, approximately 5 minutes. Do not allow the mixture to boil or the curd will curdle. Stir for a minute after you remove it from the heat. Test by running a finger across the back of the spoon to ensure the curd is thick and does not run. Strain. Put into a bowl and cover with plastic wrap to prevent a skin forming.
  6. To assemble: Whip cream with sugar and vanilla. Spread a small spoon of cream on a flat serving plate. Place slablova on top then dollop on the curd and the cream, then the fruit.  Sprinkle with coconut flakes.

Lyndey’s Note: Lychees are in season now. If you are making this at another time of year, use tinned Lychees. This is a recipe I was proud to develop for Pace Farm Eggs.

In Season Recipes

Little Festive Summer Stonefruit & Ricotta Cakes

Tomato Consomme
Tomato Tart Tatin

Shakshuka
Mediterranean Vegetable Pie
Tuna Poke Bowl
Peach, Brie and Herb Tart
Crisp-Skinned Barramundi
Chicken Stuffed with Fresh Peaches and Spices
Sticky Pork Cutlets
Rosemary Lamb with Grilled Peaches
Seared Wagyu with Mushroom Ragu and Zucchini Salad
Barbecued Peach and Fennel Salad with Mint Pesto
Sweet Spiced Confit Tomatoes
Banana Caramel Sticky Pudding
Blair’s Banana Cake with Caramel Icing
Banana Bread
Little Festive Summer Stonefruit & Ricotta Cakes

All About Sweetcorn

Sweetcorn is an important source of potassium

Sweet corn is grown from maize and is popular for its rows of tightly packed milky sweet kernels growing along a tough central core.  Also known as corn on the cob, when ripe, the kernels are sweet and juicy, and are best cooked simply, with a little butter. Like peas, the natural sugars in the kernels turn to starch quite quickly, which makes the kernels tougher and less sweet, so it should be eaten as fresh as possible.
GOOD FOR YOU
Potassium and sodium work together in the body and while we hear a lot about how important it is to reduce the amount of sodium in our diet, there’s been much less focus on potassium, until recently. New research has found when we increase our intake of potassium, our blood pressure lowers irrespective of whether we decrease the amount of sodium in our diet or not.

The great thing about this news is that potassium is readily available in most vegetables, and they undoubtedly taste better with a light sprinkle of salt.

WHY DO WE NEED POTASSIUM?

Potassium and sodium are known as essential electrolyte minerals and, in addition to regulating the fluid exchange across cell membranes, they help to convey energy and enable nerve impulses and muscular contractions. Potassium stays within cells, while sodium remains in the fluids outside and between the cellular walls. When there’s too much sodium in the body and not enough potassium, the sodium drags fluid out the body cells which then adds pressure to the outside of the cellular wall. Over time this will lead to high blood pressure. By increasing the amount of potassium in the diet we can prevent this unwanted fluid exchange, lower blood pressure and assist the kidneys in excreting excess sodium from the body.

Potassium also works with magnesium to help maintain levels of calcium in our bones which keep them strong. The alkaline nature of potassium rich foods also helps to neutralise acidity in the body which, if allowed to build up, causes inflammation and other degenerative diseases. 

Potassium is readily available from your local greengrocer. In fact, doctors who have for years been telling their patients to cut out salt from their diet would be better to tell them to pay a trip to their local greengrocer’s because fruit and vegetables are full of this essential mineral.
One large cob of corn gives 826 mg potassium, the most of any vegetable. 1/2 cup corn gives 0.6 mg lutein which is important for eye health.

BUYING AND STORING
Sweetcorn still in its husk keeps fresher for longer. Look for kernels that are tightly packed, plump, shiny and golden yellow and smaller at the tip than they are in the middle (which indicates a young cob). The husks should be green, unblemished and fit tightly. When sweetcorn is really fresh, the kernels will release a milky liquid when cut. Store wrapped in its husk in a plastic bag in the fridge for up to two days.

PREPARATION
Remove the husks and silk just before cooking. You can either serve the cob whole, or in chunks, but if you’re doing the latter, it’s best to slice them up after they’re cooked, as the central core will be less tough.
To remove the kernels, use a knife to cut down the length of the corn.

COOKING
Boil the cobs (3-6 minutes – don’t use any salt as it will toughen them up). Boil the loose kernels (2-3 minutes). Stir-fry baby sweetcorn (1-2 minutes).
Roast or barbecue the cobs and turn during cooking.
Peel back the husks, remove the silk, then fold husks back over and BBQ. The husks will protect the kernels from getting burnt. Season with salt and lemon juice

Sweetcorn Recipes

Prime Rib of Beef with Baby Beans, Corn and Sweet Pepper Salad

3 of the Best Sweetcorn Toppers
Mango & Corn Salsa with Sticky Pork Tortillas
Corn Cakes with Australian Spiced Guacamole
Microwave Sweetcorn with Garlic Butter
Broccoli & Sweetcorn Buttermilk Hotcakes
Potato & Sweetcorn Croquettes

Corn & Chicken Burgers
Crisp Sweetcorn, Prawn & Coriander Fritters
Fried Veggie Rice with Ham & Eggsanother way to use up some left-over Christmas ham!
Mexican Sweetcorn & Bean Salad
BBC Good Food has a collection of 31 Sweetcorn Recipes

Let’s Drink Adelaide Hills Wines

There’s an impressive array of Adelaide Hills wines to enjoy

Before Christmas over 25,000 hectares was burnt in the Adelaide Hills, which is home to dozens of grape, cherry, apple, pear and other fruit growers. The area has been evacuated several times. The damage to the local wine industry is still being assessed but around 1,100 hectares of grapevines were burnt. That’s about one-third of Adelaide Hills production, which is devastating.
Vinteloper, Barristers Block, Beal & Co, Emmeline Wines, Tilbrook Wines, New Era Vineyards, Simon Tolley Wines and Golding Wines suffered heavy losses, losing between 50 and 100 per cent of vines, plus vital buildings and machinery. Other wineries affected include Anderson Hill, Artwine, Bird in Hand, Geoff Weaver, Henschke, Nova Vita Wines, Petaluma, Tomich Wines and Turon Wines. Many of these operations are small, family run properties, and it will take five years or more to re-establish fruit-bearing vines on them, if at all.

So, the best thing we can do, is to buy wine directly from affected producers. Click on the links below to find them.
Anderson Hill
Artwine
Barristers Block
Bird in Hand
Geoff Weaver
Golding
Henschke
New Era
Nova Vita
Petaluma
Riposte Wines
Simon Tolley
Tomich
Turon Wines
Vinteloper

Failing that, Vinomofo are donating 100% of profits on Adelaide Hills wine to bushfire relief until the end of January. 

Tilbrook Estate in Lobethal, which lost everything aside from eight six-bottle packs of wine at the cellar door. The wine was auctioned at Adelaide Showgrounds Farmers Market to raise funds for the vineyard.

Come Travelling with me in 2020?

Enjoy the sights, sounds and colours of the souks in Morocco

Two fabulous hosted trips:
The next tour I am escorting is with By Prior Arrangement to Morocco 16-27 April 2020This is an extraordinary destination, but one best visited with specialised knowledge and contacts to ensure a happy and seamless experience. Carol Prior of By Prior Arrangement focusses only on Morocco, a country she has known for 30 years and where she lived for over a decade.  I could think of no-one better to plan the tour with.

This trip will see us travel from Rabat the capital, to spiritual Meknes and Fes, and to Marrakech the red city. On the way you will explore the archaeological site of Volubilis, visit a Berber village in the Atlas Mountains, and relax by the coast in tranquil Essaouira. You’ll discover the delicacies of Moroccan and French food, dine in local eateries through to upmarket restaurants, and experience the making and flavours of Moroccan dishes during cooking classes. Luxury accommodation is in charming, authentic riads. sometimes in exclusivity. Only 10 – 12 guests. $8850 pp shared, or $10,550 single.
Details here

In Puglia, you too can experience traditional bread making and sea urchins fresh from the sea

Culinary Adventures in Puglia 30 September – 6 October 2020.
Puglia is a relatively undiscovered part, in the boot of the heel of Italy, it’s where Italians go for holidays! 

“I loved every moment of the tour, Lyndey is an excellent host, great fun & very  knowledgeable in wine & food while our tour guide, Max, knows the history of Puglia so well, which was great as we visited lovely old towns with amazing old buildings.Our accommodation was 4 to 5 star & wonderful & we had some truly amazing meals & wines.” writes Julie Tulloch, a fellow traveller in May last year.
It was such a fabulous experience, we are repeating it from 30 September – 6 October 2020 to share an unforgettable week of culinary and cultural exploration. Think hands-on bread, cheese making and cooking class; visits to wineries, olive farm, tours of UNESCO sites Alberobello & Matera & other cultural centres with local guides. All sensational meals and wines included. You only need money for the very inexpensive shopping you will find there.

Group size: an intimate 8-16 places only
Price: $5499 per person for all ground arrangements (single supplement $799)
Lodging in authentic, family-run noble estates and palaces
Operated by: Local Puglia specialist Southern Visions Travel: the leading experiential travel company in Southern Italy
Full brochure 
here

Read more about my adventures in Puglia
Explore Puglia in House & Garden Magazine
Seven dishes you must try in Puglia, Italy in the Sydney Morning Herald
Puglia, the undiscovered heart in Selector Magazine

Trips are always fun. Here’s a happy group in Alberobello, Puglia

Interesting Reading 

Where and how should you store your fruit and vegetables?

We all want to reduce food wastage. By simply unpacking and storing produce in the right area of your fridge, freezer or pantry, you’ll get greater longevity and flavour out of your ingredients. But what goes where? I was interviewed by Selector Magazine in Maximum Care, Minimum Waste.

Good advice on touring Australia, from the NRMA.

Like Ralph Kyte-Powell in The Real Review, I agree that French wines and screwcaps – still a long way to go.

Culinary Backstreets reports on Porto: The Current State of the Stomach 2020

In The Australian, Necia Wilden writes why wild is better Luxury seafood throws a line on the wild side

Vogue shares, 5 of the Best Scenic Walks and Hikes in Sydney
Still in Sydney, Broadsheet shares Where Sydney chefs go to eat fish’n’chips. And also where they go to eat gelato.

What’s On

Celebrate Australia Day in London with Shaun Presland at Pacific

In London

Pacific hosting a special Australia Day brunch &charity auction in aid of the NSW fire service, 26 January 11am – 4pm
As the tragic fires continue to burn across Australia, Pacific will host a fundraising Australian BBQ style brunch to raise funds for the NSW fire service.
I have written previously about
Pacific. Head Chef, Shaun Presland, is from one of the affected areas  and will cook an Australian barbecue inspired feast: Hamburgers and Meat pies, Beef steaks with a choice of tomato, yaki naki and wasabi chimichurri sauces, Prawns with garlic shisho butter and Chicken wings with honey soy sesame. There will also be a selection of Australian-inspired desserts , including a Deconstructed Golden Gaytime (a popular Australian ice cream). There is no pre-booking required; guests simply turn up and pay a £20 entrance fee which will go directly to the NSW fire services. All food is unlimited, but guests will pay for their own drinks.
A charity auction will also be held, with 100% of the proceeds donated to the NSW fire service. Prizes include a week’s stay at a luxury beach house in Palm Beach, Sydney (valued at over £18,000), a sushi masterclass with Shaun for 6 people and a bespoke dinner for 6 cooked at the winner’s home (both valued at over £1,000).
Pacific will also be adding £2 to every bill throughout January and February which will be donated to NSW’s fire service.

Information here.

In Australia
One thing about dry weather, it means you can enjoy the many outdoor cinemas in Sydney in summer.
Time Out lists Bushfire relief fundraising events in Sydney including a Wiggles Reunion Show featuring the original Wiggles.

Farm Feast Macleay Valley 11-12 February 2020
Farm Feast is designed to grow into an annual event to celebrate the fantastic local produce and food in the region. This year’s inaugural event will run for two days from the 11 February – 12 February 2020. There are a range of events and I am thrilled to be involved in many of them.
Tuesday 11 February 2020
Dinner feast with me at The Garden Bar & Kitchen, Frederickton. I’ll talk about the fascinating evolution of food in Australia along with anecdotes and clips from my career as TV Chef and entrepreneur over dinner.
Time: 5:30pm-8:30pm.
Venue: The Garden Bar & Kitchen, Macleay Valley Way, The Old Cheese Factory, Frederickton.
Cost: $60 per person.
Wednesday 12 February 2020 10am – 4.30pm
Celebrate the fresh local produce and products of this beautiful region on a full day experience.
10am-12 noon. Commencing at Gladstone Hall, I’ll share someinsights into how to develop your agri-tourism venture or product.
12 noon -1:30pm. Take a short stroll to Gladstone Park which will be setup for a long table Macleay Valley Food Bowl lunch prepared by Steam & Cedar.
1:30-4:30pm. Join a self drive tour of two Macleay Valley Food Bowl producers who will open their premises for special guided tours.
Venue: Gladstone (Hall and Park, Kinchela St & two producers)
Cost: $60 per person.
 Tickets here

New Selector Magazine

The March/April issue of Selector celebrates Australia’s oldest new flavours with a showcase of Indigenous ingredients. Some key chefs are featured, both Indigenous and non – my friend Mark Olive (on the cover), Ben Shewry and Jock Zonfrillo – who are working hard to ensure we embrace the cultural significance of these ingredients as much as their incredible flavours. Plus, learn how simple it is to use Indigenous ingredients at home, with my recipes featuring Australia’s favourite fish, Barramundi. In wine, there’s a look at how Australia’s winemakers create local flavours with European varieties, as well as reveal the Top 50 wines of 2019. Take a tasting trip to the Red Centre, head to New Zealand for a feast of Maori food and more!
And while we’re talking about Selector, huge congratulations to Adam Walls, a member of the tasting panel and the wine educator at Wine Selectors for being named Dux of the prestigous Len Evans Tutorial. It is quite something to be chosen as one of the 12 scholars each year and then to top that impressive crowd is outstanding. Adam  who holds the world recognised Wine & Spirit Education Trust (WSET) Diploma is a regular wine show judge at some of Australia’s leading shows. Now, being named the Basil Sellers Dux of the 2019 Len Evans Tutorial, Adam will be on his way to Europe with invitations to some of the world’s greatest wine houses, in recognition of his achievement.

Something More Cheerful
a look back at the joys of 2019

L: The floating breakfast right outside our room at Sofitel Bali Nusa Dua Beach Resort and R: Manarai Beach Club

Despite the seriousness of the fires in Australia and people facing their own challenges all over the world, I thought I would look back at many of the happy things which I was lucky enough to experience last year.
A fun, if very hot day as Australia Day ambassador in Gunning, Crookwell and Taralga. A return later in chilly May as Celebrity Chef at the Crookwell Potato Festival.
Being able to visit my daughter and family in Singapore en route to and from London
The arrival of my grandson, Rafferty Tom Milan Davis on 27 June
Participating in the inspirational Parabere Forum in Oslo in March, spending time with incredible women in the food industry globally
My increasing involvement in the camerarderie of The Australian Women’s Club London
Giving cooking demonstrations and my involvement at The Sydney Royal Easter Show
Assessing and awarding the annual Blair Milan Memorial Prizes at Charles Sturt University, Bathurst
Hosting a lovely lunch by the harbour for Gartelmann Wines
Hosting a marvellous tour to Japan with Mary Rossi Travel
My first visit to Bali after presenting on a P & O cruise, staying at the splendiferous Sofitel Bali Nusa Dua Beach Resort where we had a floating breakfast and much more pampering. I rarely have time to relax and do nothing so loved it and also spent a whole day at the beautiful Manarai Beach Club Read more here.
Spending time with friends for a special birthday in Burgundy
My first ever visit to Israel
Undertaking a post-graduate course in taste 
Hautes Études du Goût  in Paris and Reims. This was NOT a cooking course rather scientific theory and now that I have passed the exam I need to write a thesis!

May next year be a joyful and happy one for you and yours.

It is my family which makes me happiest L: my daughter Lucy with happy Rafferty 6 months and R: my adorable granddaughter Isabel on her 3rd birthday on Christmas Day

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What are you cooking, eating and drinking?
Lyndey

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