With Herbie (Ian Hemphill) on the road in “Edna” our 1961 convertible EK Holden,filming Lyndey & Herbie’s Moveable Feast. Returning to SBS Food (Channel 33) next Saturday at 6.30pm.

There’s been lots of baby love for me in the past week, getting to know the new addition to the family, baby Rafferty, and spending time with my granddaughter Isabel. I had a fun morning taking her to The Wiggles exhibit at the Powerhouse Museum. It was great for a 2 1/2 year old though storytime was a bit beyond her – or not as exciting as dancing to The Wiggles or sitting in the big red bus.

I’m also working hard to catch up and prepare for all that I have ahead in the coming weeks from going to Melbourne to judge the Branded Meats section of the Australian Food Awards, then I am MCing the Main Stage of part of The Curated Plate Festival in Maroochydore  from 9 – 1 August before presenting on a cruise from Singapore to Bali. Lots of preparation for these. I’ll be talking about this on The Daily Edition next Thursday 18th on 7 Network, sometime between 2 and 3pm. Tune in.

I’m also loving being back in Sydney, though it was hard to leave the balmy weather in London. I do enjoy a winter’s morning walk when the sun shines, around Balls Head with great views across the harbour. I’m also back in the thick of it at my gym and local pilates studio so feeling great.

L: with Ryan Phelan and Sally Obermeder on a previous visit to The Daily Edition and R: the view across the harbour from Ball’s Head

Jump ahead to see:
This Week’s Best Fruit and Veg
Recipe of the Week
Focus on Cauliflower
Cauliflower Recipes
Lyndey & Herbie’s Moveable Feast on SBS Food
Interesting Reading
What’s On
How to …..
Join me in Morocco 16 – 28 April 2020
New Selector Magazine

Pears, lemons and mandarins

FRUIT

Now is the time to enjoy winter fabulous citrus harvest.  Make the most of super juicy Navel & Cara Cara oranges, lemons, mandarins, pink grapefruit, tangelos and cumquats. Good value citrus is high in vitamin C and options to use the rind, pulp and juicy or the whole fruit, boosting flavour in your meals without adding loads of extra kilojoules.

Hass avocados are a perfect substitute for butter on a sandwich or enjoy them spread on rice crackers and topped with a slice of ripe tomato. Your local greengrocers are offering special on multi buys.

Winter strawberries from Queensland are eating beautifully.  Rinse gently just before preparing, and use as soon as possible for maximum freshness.

Delicious fresh Medjool dates have soft sweet flesh with a caramel-like flavour. Eat them fresh for a sweet snack or deseed and chop them and add to cakes and puddings or porridge.

Nutritious and natural sweet pears are perfect for creating simply elegant desserts or enjoy poached pears for breakfast. Poached, roasted, baked or stewed pears are great value right now.

Delicately scented, exotic quinces are in good supply in June and July. Closely related to apples and pears, quinces can be stewed, baked, poached or used to make jams, jellies and pastes. They are superb slowly simmered in a sugar and cinnamon syrup.

Kale, kumara or sweet potato and broccolini

VEGETABLES

Nutritious Brussels sprouts are full of goodness and the quality is superb. They are versatile too – so use the leaves in slaw or roast them as well as steaming and boiling. This flavoursome brussels sprouts, bok choy & chicken stir-fry is an easy recipe for weeknights.
 
Snap up chestnuts. Fire up the oven and roast a big handful of aromatic chestnuts. Roasting is easy, simply cut a shallow cross through the flat side of each chestnut and roast at 200
C for 30 minutes, cool slightly then peel while still warm. Add cooked chestnuts to stir-fries, meat stuffing, winter soups or roasted vegetables.
 
Leeks delicious, delicate sweet onion flavour is ideal for soups like creamy celeriac, leek & bacon soup) casseroles, meat stuffing, quiche, frittata and cheese based dishes. 
 
Delicious raw or cooked, fennel’s delicate aniseed flavour teams deliciously with citrus fruits, tomatoes, lamb, chicken, or seafood. Add diced fennel to chunky vegetable soups, casseroles, pasta dish or toss shredded fennel through
citrus for a salad to serve with fish
 
With their crisp texture, bright green leaves and stems and excellent nutritional value, it’s no surprise that Asian vegetables are growing in popularity. To make your next stir-fry more authentic and delicious, toss in a bunch of chopped gai lum, pak choy, bok choy or choy sum
 
Orange-fleshed sweet potato also known as kumara good value at the moment. Delicious mashed, diced and roasted or baked in peeled chunks kumara has a pleasant sweet flavour. You might enjoy my recipe for sweet potato gnocchi in Selector Magazine.

The silky, tender leaves of have a delicate flavour. Serve spinach in salads, toss small leaves into pasta dishes or serve with rice noodles, quinoa or sautéed mushrooms. Add to risottos or frittata fillings.   Alternatively, baby spinach leaves are sold loose.

One of the healthiest greens, vibrant curly leafed is a rich source of vitamins. 100g of kale has well over 2 day’s supply of vitamin C! It also supplies iron, calcium and potassium. Store in a plastic bag in the crisper and use with 2-3 days. Try this kale with garlic, currants and pine nuts.

Highly nutritious is a superb choice for winter. Called tender stem broccoli in the UK, the crunchy stem and mini broccoli top can all be eaten, so no wastage.  Broccolini is delicious in the fragrant green vegetable & salmon curry.

With cabbage in season I’m loving Gourmet Traveller’s Cabbage recipes that aren’t just coleslaw.

Recipe of the Week

Ras el Hanout Chicken
Photography Chris Chen

Ras el hanout chicken
Given that I am hosting a trip to Morocco in April 2020 (see below) and Lyndey & Herbie’s Moveable Feast is returning to TV, I thought I would share a Moroccan recipe from Just Add Spice, the cookbook Herbie and I co-wrote.
Ras el hanout is a traditional Moroccan spice mix. Loosely translated, it means ‘top of the shop’ and is meant to represent the very best the spice merchant has to offer. What makes this blend so special is the large number of ingredients, sometimes over 20, and the subtle manner in which the spices merge to form a balanced, full-bodied blend with no sharp edges. We’ve included a simplified version here that can be made from readily available ingredients.

SERVES 4
PREP TIME 15 minutes
COOKING TIME 45 minutes4 chicken thighs, bone in
2 chicken breast fillets
1 tablespoon olive oil
2 small onions, chopped
4 cloves garlic, crushed
2 small carrots, sliced
12 small mushrooms, halved
1 cup (120 g) frozen peas
salt, to taste
about 1 cup (250 ml) chicken stock or water
couscous, to serve
Ras el hanout spice mix: 2 teaspoons mild paprika
1½ teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander seeds
½ teaspoon ground cassia
½ teaspoon ground turmeric
½ teaspoon ground fennel seeds
¼ teaspoon ground allspice
¼ teaspoon ground cardamom seeds
¼ teaspoon ground nutmeg
pinch of ground caraway seeds
pinch of cayenne pepper
pinch of ground cloves
Put the ras el hanout spice mix in a shallow dish, add the chicken pieces and roll so they are well coated with spice.

Heat the oil in a heavy-based saucepan over high heat, add the chicken and turn until the pieces are sealed and browned all over.Add the onion, garlic and ¼ cup (60 ml) water and reduce the heat to the lowest possible setting. Cover and cook for at least 15 minutes, resisting the urge to lift the lid as this will cause the temperature to drop, allowing the flavours in the steam to escape. By this time the chicken pieces will have released their juices.

Add the carrot and cook very slowly until tender. Stir in the mushrooms, peas, salt and enough stock or water to cover the chicken. Increase the heat until the liquid is heated through, then reduce it to very low again. Simmer gently until the mushrooms and peas are cooked. Serve over couscous.

Cook’s notes Ras el hanout can be used to flavour most Moroccan dishes. To make a simple spiced couscous add ½ teaspoon of the spice blend to couscous or rice before cooking. For those who like a little more spice, make up some harissa paste and have this on the side.

To drink: Lots of flavour here but no chilli heat so go for a pinot gris or chardonnay. If you prefer a red, try a pinot noir or sangiovese.
Recipe from Just Add Spice by Lyndey Milan & Ian “Herbie” Hemphill

Focus on Cauliflower

CAULIFLOWER

A source of dietary fibre which helps normal functions of the intestine to help keep us regular. Also a good source of vitamin K which is one of the many nutrients contributing to normal bone structure. An excellent source of vitamin C, with 100g supplying well over a full day’s requirement. This vitamin contributes to the normal immune function. A source of folate too, a B vitamin that is important for normal blood cells.

Cauliflower is in peak season right now and is  highly adaptable; delicious roasted, braised, fried, mashed, microwaved  and steamed. It can also be eaten raw in salads and slaws.

There are now coloured cauliflower available and also fioretto or cauliflower blossom, it has crunchy long stems and tiny white edible florets which have a delicate cauliflower flavour. Rapidly cook Fioretto to retain its colour and crunch. Use it in any recipe as an alternative to broccolini.

SELECT

Choose bright white to creamy white cauliflower with firm, tight florets and fresh-looking leaves attached to the stem base. Avoid cauliflower with a yellow-tinge, which indicates over-maturity.

STORE

Store unwashed in a plastic bag in the refrigerator crisper.

Cauliflower Rice

Cauliflower really can act like rice, complementing and retaining the flavours of silky pasta sauces and fragrant curries. Grated it also resembles rice.

The average recommended serving of cooked white, brown or black rice is just ½ cup which is around 678 kilojoules. Alternatively you can enjoy a more filling and satisfying 1 cup serve of cauliflower rice under 600 kilojoules with double the health benefits.

Cauliflower Recipes

Whole Roast Spiced Cauliflower

Watch how to make Whole Roast Spiced Cauliflower here
Lamb in fresh vine leaves with warm cauliflower salad
Crisp Cantonese pork and scallops with cauliflower puree
For something different try my
Cauliflower Fritters.
Roasted cauliflower and brussels sprouts

Lyndey & Herbie’s Moveable Feast on SBS Food

With Matthew Jamison aka The Turkey Whisperer at Sunforest organic turkey farm

SBS Food (Channel 33) is doing an amazing job showing my TV series. Following Lyndey & Blair’s Taste of Greece, Baking Secrets and Taste of Ireland, I am thrilled that Lyndey & Herbie’s Moveable Feast begins this following Saturday night 13 July at 6.30pm with double episodes.  I am joined by my longtime friend, Spice King, Herbie (Ian Hemphill)
from Byron to the Riverina, the Hawkesbury to Tasmania. Moveable Feast showcases the outstanding produce and cuisine Australia has to offer. Meet the colourful characters behind Australia’s modern culinary enterprises, follow the journey of food from paddock to plate, and watch as tantalising twists are put on classic dishes.  Whether behind the wheel of classic Holden convertible Edna, in the kitchen or literally ‘in the field’, we show you how to transform your basic repertoire using spices.

A celebration of Australian food and Australian hospitality, Moveable Feast is as much about the ingredients that make the meal as it is the personalities and ideas that inspire them. Here’s a link to the trailer for the series. And it is my daughter, Lucy, who sings the theme song.

Episode 1 Byron or Bust
We immerse ourselves in the beautiful environment of the coast and hinterland. From bush tucker to talking turkey, we discover some great characters and create some fun recipes. The classic country show gets the once over in Bangalow and then it’s time for unwinding at Olivia Newton John’s spectacular retreat. Armed with local produce, we create a spiced turkey breast and cook delicious Asian prawns.

Episode 2 More Byron Secrets
In this episode we create recipes from breakfast through to dinner. In a magnificent rainforest we eat macadamias straight from the tree. We explore the latest trends in farming pork and grab coffee beans direct from the source. We devise a heavenly way to start the day with local coffee and homemade muesli; tapas with a local beer or two and a blood orange meringue dessert completes the menu and their journey around Byron Bay.

L: Thai-style green mango and papaya sald with lightly spiced prawns and R: Edna

Interesting Reading

Pho bo at Pho Tau Bay, Cabramatta

Time Out is all about winter with the joy and comfort of Sydney’s best noodle soups and The best pubs with fireplaces in Sydney.

I have my own “must haves” when I travel but I wonder what yours are? Carla Grosetti writes about Must-Have Gadgets for Business Travellers. Not sure I need them all but some great suggestions here.

Good Food is all about value in Melbourne’s best bites under $15 for breakfast, lunch and dinner  and Sydney’s best dishes for under $15.

This piece is interesting on the new food hubs in Sydney Pocket rockets: a field guide to Sydney’s hottest new food hubs.


What to eat on Bastille Day according to Women’s Weekly.

What’s On

This performance from the latest annual winneers of The Blair Milan Tour Prize

In Australia
Schapelle Schapelle is being performed as part of the Blair Milan Tour Prize. This award commemorates the talent and passion of my late son Blair. The scholarship is awarded to one 3rd year Theatre/Media Creative Work team that exhibited a performance as part of the SPRUNG Festival of Creativity at Charles Sturt University each year, specifically to tour the work beyond Bathurst. The performance on 31st gives back 10% door takings to the fund. I’ll be there so come and say hello. support means a lot to me.
Schapelle Schapelle
31 July: 6 – 8pm with interval
Factory Theatre, 105 Victoria Rd, Marrickville, NSW
$25 Tickets here

Bastille Day
8 – 14 July A Lyonnaise culinary experience
Michelin Star-experienced French chef, Raphael Szurek, will be offering the classic Lyonnais culinary experience of a “bouchon” (a traditional, iconic Lyon bistro) at Silvester’s with dishes and techniques inspired by  renowned French chef Paul Bocuse, under whom Raphael was trained.
Think Champagne-infused oysters, foie gras, bouillabaisse, truffled beef cheek parmentier. Each  item can be paired with an extensive range of French and international wines.
Complementing the food, Silvester’s will also have a French makeover – themeing, music, attire and more. This, paired with an open-plan kitchen at the heart of the dining space, will provide patrons a truly immersive Lyonnais dining experience

When: 8th – 14th July
Where: Silvester’s, 1 Bulletin Pl, Sydney NSW 2000

$79pp – 4 courses; $139pp for 7 courses and a welcome glass of French wine
Bookings:
https://silvesters.com.au/bastilleweek/

For UK Readers
Edinburgh Food Festival
Edinburgh Food Festival is a showcase of food and drink producers across Scotland. The free Festival welcomes visitors of all ages to Assembly George Square Gardens over 10 days, 19th – 28th July 2019 , with stallholders offering everything from Alandas Gelato and Fish & Chips (East Lothian) to Jarvis Pickle pies (Berwickshire) and Chick & Pea street food (Edinburgh) and popular drinks brands. The exciting line-up of free, non-ticketed chef demonstrations will include Scott Smith from Edinburgh Restaurant of the Year, Fhior; private events chef Barry Bryson from Cater Edinburgh; Jérôme Henry from Le Roi Fou; Carina Contini; and former MasterChef Professionals winner, Derek Johnstone from Borthwick Castle.
There are several other events and dinners.

Details here Edinburgh Food Festival

How to ……

Pound cake – a great basic to learn

Gourmet Traveller explains How to make the perfect pound cake – a step-by-step recipe which is a great introduction to baking.

How to handle quinces Sweet quince recipes.
Women’s Weekly shares Classic tiramisu.

Join me in Morocco 16 – 28 April 2020

The Atlas Mountains, Morocco

How about joining me on my next tour with By Prior Arrangement? I first went to Morocco in 1978 and then again on an amazing food trip in 1994 with the International Olive Oil Council and have been entranced by the place ever since. Morocco 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, hike or ride a mule to a Berber village in the Atlas Mountains, and relax by the coast in tranquil Essaouira. You will 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. Your luxury accommodation is in charming, authentic riads.
Highlights of the tour include:
– personal hosting by me
– must see destinations Rabat, Fes, Essaouira, Marrakech
– visit of an authentic Berber village in the Atlas Mountains
– a unique foodie tour of Marrakech souks and some cooking classes
– historical and cultural visits throughout with local licensed guides
– the Majorelle Garden and the Yves Saint Laurent museum
– accommodation in traditional riads, sometimes in exclusivity

Details here

New Selector Magazine 

For the July/Aug issue of Selector, the focus is on family. One of Australia’s favourite food personalities, Silvia Colloca, graces our cover and presents a family-friendly menu of Italian delights. Then there’s British-Indian chef Anjum Anand who talks about the fusion of past and present that characterises her family table. We also catch up with Melbourne-based chef Ikuei ‘Kin san’ Arakane and his son Masahide who present a beautiful Japanese menu. Also discover gorgeous beetroot recipes from me perfect for adding some colour to your family table, some of Australia’s most dedicated wine families, the winter appeal of Malbec, a Taiwanese tasting itinerary and more!

Keep up to date with my travels on all my social media channels: Facebook, Instagram, Twitter and Pinterest.

Please share my update with your family and friends. They can subscribe here. You can also read previous updates and newsletters on my website here.

Lyndey

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