The board of WOHO (Women in Hospitality) L to R: Claire van Vuuren, Julia Campbell, Lisa Hobbs, Kylie Ball, Lisa Margan, Adele Lausberg and me

Another busy week, with a lovely highlight when I emceed the relaunch of WOHO (Women in Hospitality) mentoring programme. WOHO was established in 2016 within NSW, building membership in and around Sydney to achieve over 500 members. We are now expanding to QLD in February, WA in April and are committed to expansion in Vic and SA before the end of the year.
Our Mission
To inspire, support and foster the career development of women in the Hospitality Industry.
Our Vision
Better gender balance across all facets of the hospitality industry, especially in senior positions, and for women to have the confidence to seek professional development within the sector.
Membership of WOHO is free with a range of benefits including access to networking opportunities, mentor program and events on industry topics. Members are from all industry sectors including restaurateurs, chefs, apprentices, restaurant front-of-house personnel, event managers, industry consultants, caterers, suppliers, producers, trainers and media.
We are all volunteers on the Board, committed to the hospitality industry, career progression for women and demonstrating the opportunities that exist within the industry. We aim to create a voice for women in the hospitality industry and to inspire females to enjoy a successful and rewarding career.

What’s New – I have decided to include a sweet and savoury recipe of the week. I hope you enjoy them both.
Next Stop – I’m off to Egypt on Sunday so won’t be able to send an update for a couple of weeks, but you can keep up with my travels on social media. Meanwhile I would love an recommendations for Egypt?  I have never been before, but have been fascinated ever since studying Pre-Christian art for the Higher School Certificate. I am so looking forward to cruising down the Nile from Luxor to Aswan.

Remember- scroll down as this newsletter is full of info wherever you are in the world!

Jump ahead to see:
New Youtube video
Sweet Recipe of the Week
This Week’s Best Fruit and Veg
Savoury Recipe of the Week
Lyndey & Blair’s Taste of Greece on Amazon Prime Video!
Nip of Courage
Launch of Flame Stock
Interesting Reading
How to
Come to Puglia with me in 2020?

New YouTube Video

Here’s my latest YouTube my very easy Cheat’s Rhubarb Tart Tatin.  Watch it here or Full written recipe here. Subscribe to my YouTube channel here to find lots more how to videos and easy recipes.

Sweet Recipe of the Week

Summer Fruit Frangipane Tart

Summer Fruit Frangipane Tart

Serves 6 – 8
Preparation: 5 minutes plus 30 minutes freezing
Cooking: up to 40 minutes

1 sheet (375g) ready–rolled butter puff pastry
100g blanched almonds
100g caster sugar
100g butter
1 egg
1 slosh of vanilla extract
4 big beautiful ripe peaches, or 5 nectarines or 6 – 7 apricots, halved or quartered depending on size
Greek yoghurt or thick cream, to serve

Glaze (optional)
1 tablespoon apricot jam
1 tablespoon water

  1. Defrost pastry and unroll (or remove one sheet if a flat pack) and carefully press into a greased, approx. 20cm round tin, with a removable base and fluted edges. You may need to roll it out a little larger to fit.  Roll a rolling pin over the top to cut off any excess around the edges and use this to patch any gaps.  Prick well with a fork all over, including the sides and place in freezer until frozen or for at least 30 minutes.
  2. Preheat oven to 200°C and place frozen pastry base in until brown, around 10 minutes or until golden. Don’t worry if it puffs up a bit. You can push it down with the filling.
  3. Meanwhile whiz together in a food processor the almonds and caster sugar. Add the butter, egg and vanilla. Pour mixture into pre-baked tart shell. Place summer fruit halves neatly around the sides and trim the last one into a round to place in the centre. Return to oven and bake until golden, 30 minutes or more. Keep a close eye on it for the high sugar content means the frangipane can burn easily! You may need to shield the pastry and outside of the tart with foil.
  4. Bring apricot jam and water to the boil either in the microwave or in a small saucepan. Mix. It should be of a consistency to brush over the tart. If it is too thick, add more water and reheat. If it is too thin, boil for a little longer. Use a pastry brush to put this on the pears and exposed pastry only, it would break the surface of the frangipane.
  5. Serve hot, warm or cold with thick cream or Greek yoghurt.

Grapes, Royal Gala Apples and Plums

FRUIT

Late summer is peak plums season. Delicious enjoyed as a snack; plums are also a tasty addition to a salad. Here is a quick dessert – pan-stewed plums with vanilla.

Super sweet Piel de sapo melons (also known as Christmas melons) are good value. Wash melons before cutting to ensure no soil is on the rind.

New-season Williams pears are superb quality and top value this week.

Sweet figs are sublime. Figs team equally as well with savoury foods such as nuts, meats and cheese. Try adding figs to a homemade pizza, teamed with prosciutto and feta

There is nothing quite like a new season apple. Bilpin and Stanhope apple harvests are underway and Royal Gala apples are sweet, juicy and crisp. Available from February through to August, Royal Gala apples are a medium-sized and the skin has a yellow base with red flushes. 

Tangy limes are plentiful and very affordable and also look for bulk buy specials. To maximise the volume of juice you get from a lime, roll limes between your palm and the benchtop to loosen fibres before cutting and juicing. This Lime Cheesecake With Summer Fruits is a crowd-pleaser.

Sun-ripened golden and white-fleshed peaches and nectarines are still brimming with flavour. The large golden-skinned and fleshed Golden Queen variety has started, these are a gorgeous peach to preserve or poach.

Citrus caviar is the affectionate name given to finger limes. Originally from the Queensland rain forests, these small elongated citrus fruits are about the size and shape of a thumb. Inside the finger lime, you’ll discover juice-filled pulp that resembles small ‘pearls’ that burst in your mouth with a vibrant citrus tang. Try this Finger Lime & Ginger Dressing. Also fabulous in a gin and tonic, or to finish off an Asian stir-fry.

Grapes season is here and fruit has never tasted sweeter. Select from seeded and seedless varieties, with grape colours ranging from pale green, pink or black. Varieties include Crimson, Menindee seedless, Sultana and Thompson. I like them chilled when it is still so steamy outside.

Bursting with flavour and antioxidants blueberries from Victoria and Tasmania are available at good prices. However, I also tasted some sensational ones from Blueberry Greens from south West Rocks when I was in the Kempsey Shire last week.

Creamy Queensland bananas are an Aussie favourite and good value. Cut up, freeze and then process for a quick, healthy, vegan, gluten-free, dairy-free “ice-cream”.

Broccolini, Sweetcorn and Sweet Potatoes

VEGETABLES

Leafy and nutritious kale is a popular choice for green juices, stir-frying or adding shredded to frittatas and omelettes. Add a bunch to your shopping list. This sautéed kale, enoki, mushrooms & eggs is an ultra-delicious way to start or finish the day.

Versatile snake beans are also known as yard beans or long bean are in season. Sold in bunches of around 40cm long, these beans are tender and ultra-versatile. Steam or stir-fry to serve as a side dish or add to a stir-fry. 

Broccolini is a top buy. Fast and easy to cook, serve broccolini warm with a dressing or toss cold through a salad. Try this broccolini with pancetta & almonds.

Golden cobs of sweetcorn are a popular buy and a family favourite. Boil whole cobs or remove kernels for fritters, muffins and salads. Try these delicious potato & sweetcorn.

Fleshy, red capsicums are a thrifty buy so eat them in salads, pasta or roasted for extra sweetness.

Versatile carrots have a superb flavour and are rich in vitamin A. This variety is distinguishable by their deep orange colour and shorter and thicker shape.

Crunchy Iceberg lettuce is a choice buy. Core lettuce and cut into large wedges dressed with your favourite salad dressing. Icebergs pleasant crisp texture makes them a top addition to rice paper rolls, teamed with mango and chicken.

With their mild onion flavour leeks are the perfect choice for teaming with mushrooms, eggs, tomatoes and seafood. Larger leeks are sold by the stem, while thinner stems are sold in bunches.

With its attractive orange flesh and rich creamy texture kumara is delicious roasted and enjoyed hot or cold in a salad or couscous dish. Spice it up with a little grated ginger, chopped coriander or cumin to make it extra special. 

Victorian and Sydney grown salad and Roma tomatoes are good buying. Try this basil, spinach & olive pesto, ricotta & tomato bruschetta.

Savoury Recipe of the Week

Grilled Salmon on Lemongrass Skewers

Grilled Salmon on Lemongrass Skewers
Makes 12
Preparation: 10 – 15 minutes
Cooking: 4 minutes

3 x 30 cm lemongrass stems
400g salmon fillets
1 tablespoon (20ml) ponzu (citrus soy sauce)

  1. Trim lemongrass tops; cut off hard base of stem. Cut remaining sticks in half lengthways; then widthways, you will have 12 lemongrass skewers.
  2. Remove any skin or bones from the fish; cut fish into 12 x 3cm pieces. Thread each piece onto a lemongrass skewer.
  3. Cook on a heated oiled grill plate (or grill barbecue or frying pan ) until the salmon is browned lightly, approx. 2 mins each side, or until cooked as desired.
  4. Splash with ponzu and serve immediately.

Lyndey & Blair’s Taste of Greece on Amazon Prime Video!

On location filming Lyndey & Blair’s Taste of Greece in Epidavros

I am thrilled to advise that this wonderful series with my late son, Blair, can now be seen far and wide. It is available on Amazon Prime video in the UK, Australia and New Zealand, so if you missed it, you can watch it HERE. If you do, and you enjoy it, please might you be kind enough to give it a review. Even a short review (with a 5 star rating if you think it is deserving) would be a wonderful help as it would be fantastic to be picked up as a highlighted program in Amazon’s suggested genres carousels.
You can learn more about Taste of Greece
on my website and also search for recipes from the show and the accompanying cookbook.

Nip of Courage

Phoebe Scutts from Nip of Courage filming at Wildbrumby distillery

It’s not only wineries which have been affected by Australia’s worst bushfire on record, there are many distilleries which have suffered too, with many facing extended closures and hardship.  So Spirits & Cocktails Australia (an association of all the big liquor companies) is giving $100,000 in sponsorship of The Community Spirit as a joint initiative with Nip of Courage to help these distilleries. They buy their spirits at full retail value which are then redistributed by Nip of Courage as donations to a range of industry bushfire fundraisers.

I became aware of this last night at the WOHO mentoring launch (see above) when spirits were supplied by  Kathleen Davies from Nip of Courage and we held a raffle and raised $960 to go to the Kangaroo Island Distillery. Affected distilleries include Joadja, Wildbrumby, Stony Creek Farm, Kangaroo Island, Reed & Co, Karu and Craft Works Distilleries. It was especially poignant to learn that Wildbrumby Distillery, where I had filmed a fabulous segment for my Taste of Australia TV series with owners Brad and Monika Spalding had been closed by fires too.

Go to the website for a full list of fund-raising activities.

With Brad Spalding at Wild Brumby Distillery when filming Taste of Australia

A sneak peek – the Discover a Distillery Road Trip
The ‘Discover a Distillery’ Road trip was created as a part of this project, and aims to highlight the importance of supporting Australian Craft Distillers and their communities. The bushfire crisis affected over 15 million acres across the nation. The Community Spirit is working towards restoring confidence in the community to travel back to these regions following the crisis. So they have gone and filmed in these locations. Here is a sneak peek of what will be publicised next week. Some of the imagery of landscape devastated by fire is shocking. Click on the links below.
The Community Spirit | Discover a Distillery Road Trip Introduction
Reed & Co. Distillery – VIC

Joadja Distillery – NSW
Wildbrumby Distillery – NSW
Hurdle Creek Still – VIC
Stony Creek Farm Distillery – NSW
Corowa Distilling Co. – NSW
Craft Works Distillery – NSW
Karu Distillery – NSW
Billson’s Beechworth – VIC
Kangaroo Island Spirits – SA

Interesting Reading

Tetsuya Wakuda with Tony Bilson
Photograph: Belinda Rolland

I thought this might be useful for many readers Europe Travel Hacks  To Make Your Euro Trip Awesome (and Cheaper)
The world is poorer for the passing of Tony Bilson in January, aged 76.  I had been lucky enough to have known him, interviewed him and eaten is food for many years. My partner, John, and I even had our first date at Bilson’s, then in the Hotel. We returned often. He was known as the “godfather of modern Australian cuisine” and mentored another dear friend Tetsuya Wakuda. This makes beautiful reading Tetsuya Wakuda on Tony Bilson: ‘He is a part of every dish I create’
In Good Food Callan Boys writes about 10 dishes that are wowing Sydney right now.

Launch of Flame Stock

Last week we also launched our very own stock footage website
Exciting times. We gathered friends of Flame, producers and content creators to celebrate. We enjoyed some fabulous wines from Nepenthe and food from my TV series and cookbooks Lyndey & Blair’s Taste of Greece, Taste of Australia and Lyndey & Herbie’s Moveable Feast.

What is stock footage?  Well simply said its small video clips, usually around 15-20 seconds long that fills or links sequences in a film, TV show or even an advertisement. Stock footage can set the scene, prompt or communicate an idea, build mood and anticipation. Footage clips can be big or bold, or subtle and artful. It can fill gaps where needed and has the ability to move a piece along. At best it can do all this without the viewer even noticing its origin, it just runs on as part of the story or piece you are watching.
Here’s some examples,

This one sets the scene for some wildlife wonder…and a mothers love
Or this one which gets you holiday dreaming

Much more on our website
Twitter
Facebook

How to

David Thompson’s green papaya salad with grilled pork skewers in Gourmet Traveller

Gourmet Traveller says “There’s nothing more satisfying than making your own pad Thai. 38 Thai recipes to master in the kitchen

Come to Puglia with me in 2020?

In front of trulli in UNESCO site Alberobello, Puglia

What are you doing in April and from 30 September to 6 October this year?
I love hosting tours and have done a lot in the last five years. All the organisation and stress is removed while lifelong friendships are made. What’s not to love? I am with my guests 24/7 and am able to offer visits and experiences both on and off the beaten track.

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 in 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

Sea urchins fresh from the sea, ready to eat and a happy group last tour in Alberobello, Puglia

No newsletter for the next two weeks as I am off to Egypt.  Keep up to date with my travels on all my social media channels: Facebook, Instagram, Twitter Pinterest and my Youtube channel.

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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