Welcome to my second newsletter.
What a frantic few weeks since my first newsletter but so much
exciting news to tell.
I was overwhelmed to receive two 2008 Australian
Food Media Awards —The
FMCA Award for Best Overall Contribution to the Communication
of Food and to share the Alfa One Rice Bran Oil Award
for Best Radio Food Segment with Radio 2GB broadcaster Murray
Wilton, titled Lyndey Milan on the Good Life with Murray Wilton.
read about the awards
My regular TV and radio appearances are Mornings with Kerri–Anne on the Nine Network and on
the Good Life on radio 2GB on Monday evenings at the new time
My professional life involved a very broad range of public
food and wine events, food and wine journalism and community
events that I support. Please forward this newsletter to
your friends and ask them to subscribe and
enjoy everything to do with food and wine from wine matching,
cooking classes and just plain fun events to do with food and
wine where I am participating. My next newsletter will detail
my travelling and tastings in Italy, France and Dubai!
newsletter number one August 2008
Seafood and Bubbles with Lyndey
Tuesday 18 November 2008 — for Volunteer Life
Seafood and Bubbles with Lyndey Milan
6.30pm – 9.30pm, Class Code: LMS $110 — for full details
Lyndey, renowned for her expertise in food and wine matching, makes Christmas entertaining a breeze.
At this festive 3–hour hands-on class you’ll taste a range of sparkling wines each matched with simple–to–prepare, stylish seafood dishes.
When you are constantly eating out you find restaurants so good they
have to be shared.
Sean’s Kitchen in Star City is a second restaurant for Sean Connolly,
Executive Chef and Manager of Astral. This one is loads of fun whether
you have time for a
quick encounter at the bar, the comfort of table dining or a casual plate
of jamon in the Tapas Bar.
After scouring the globe for inspiration, Sean Connolly (current Sydney Morning
Herald Chef of the Year) brings his passion for the finest produce and clean
Mediterranean flavours to this new venture. Connnolly’s mantra is clear
when he cetegorically states “For me, great food
is all about fantastic ingredients. From the best jamon sourced from Seville,
to the freshest Australian seafood; I want to present simple, clean flavours.” This
philosophy is evident in the Sean’s Kitchen menu, where prime cuts of
steak are on offer alongside market–fresh seafood, slow–cooked seasonal
dishes, freshly baked bread and indulgent desserts. We dined before the
theatre and loved the different jamons and a dish called chicken on a
Open for breakfast through to supper, prices range
from $18 for a plate of crispy prawns through to $340 for the signature Ocean
Shelf platter for two.
Sean’s Kitchen is a dramatic space centred on unique touch points including the Tapas Bar, Open Kitchen, Bar, Ocean Shelf, Main Dining and Private Dining Room, which can seat up to 50 guests.
Level 2, Hotel Tower, Star City
80 Pyrmont Street, Pyrmont NSW
t 02 9777 9000
Fabulous new restaurant
We found Blancharu on a morning walk through Potts Point. Spotting Harue
Inukai, previously Executive Chef at The Observatory Hotel working on the
site of the former Simone Logue on Elizabeth Bay Road we wanted to know what
was happening. Just about to open we were intrigued and since then we have been
several times. The quality of the food and the way it is used far exceeds the
modest prices. BYO, Blancharu has brilliant front of house staff
equalling the service experience to the excellence of the kitchen. Inukai calls
it French Japanese, but to me it is more French with some great classics. Great
value for money.
21 Elizabeth Bay Road, Elizabeth Bay NSW
t 02 9360 3555
Open dinner Tuesday to Saturday, lunch from Thursday to Sunday, closed Mondays.
Balance — Matching
Food and Wine What Works and Why
by Lyndey Milan and Colin Corney (Hachette)
Images in this newsletter
unless otherwise stated
White Box Studios
Cooking around the countryside you get to meet a lot of great people
and see a lot of interesting things.
This and next month October 31
and November 1 I will be at the new Chadstone Shopping
precinct in Melbourne. Please come and introduce yourself and
join our newsletter to stay in touch with future free events,
special paid cooking classes and lots of fun events throughout
Australia to do with food and wine.
enjoyable day at The Royal Adelaide Show where the traditions of preserving
and cake baking remain hard fought over for the best of show. The interest
in good food and cooking remains as strong as ever in South Australia.
Gluten Free Expo a huge success
The Gluten Free Expo closes its door
Cooking at the The Gluten Free Expo at Sydney Showground in August — WOW just astounding the interest in gluten free and the thirst for product knowledge. Attracting an outstanding 10,000 plus people the Gluten Free Expo showcased a huge range of gluten free goodies; 80% of which were new products including chocolate coated figs, fruit and honey bars, breads and crackers, guava paste, nougat, pizzas and pasta, Indian and Thai easy meals and Portuguese mousse. This is to name just a few and demonstrate the depth of products on offer.
Coeliac and gluten intolerant sufferers attended en masse and bought up big and as a result most exhibitors sold out.
I cooked several dishes including Healthy “chicken nuggets” which were simply chicken tenderloins tossed
in polenta and grated Romano cheese and baked in the oven. Email me if
you would like the recipes.
If you missed all the gluten free action this year, the good news is the Expo will be back in 2009. For more information please visit: www.glutenfreeexpo.com.au or the NSW Coeliac Society
Knowing where our food comes from, how
it is grown is the way of the future and we now run Branded
Beef and Lamb Competitions at the
Sydney Royal Fine Food Shows
A brand that did not enter this year was Edeowie
Farm MSA Lamb. Their lamb tastes fabulous
and is also an excellent example of good farm management; it is everything
a good brand should be. Grass–fed and raised on their
own farm in Tamworth. It is guaranteed tender for a true ’paddock
to plate’ claim.
An MSA (Meat Standards of Australia) graded lamb product sold with
the assurance of the MSA brand license agreement for true paddock–to–plate
surety. The Edeowie promise is: a guarantee of tender Lamb that is
lean, healthy, and naturally raised on local pastures, finished on
grains for 30 days, and treated humanely throughout its life. Edeowie
Farm Lamb is trimmed to exacting specifications and delivers on eating
quality with consistency of flavour, juiciness and tenderness. The
Edeowie Farm brand is distributed by Top Cut Foods.
I’m just loving the fresh young garlic now available. You may
not recognise it because the divisions between the garlic cloves are
often less obvious and it is also often sold in bunches with green
Buddha’s Hand Citron
Called a Buddha’s Hand Citron, this odd looking fruit is actually one of
the oldest members of the citrus family. Although it smells strongly of lemon,
it has no juicy pulp hidden beneath its rind. Instead, the Buddha’s Hand
is grown commercially for its powerful zest. The aromatic rind is used to flavour
lemon liqueurs and specialty vodkas, and provides aroma to lemon–scented
cosmetics. Chinese and Japanese households hang it in their homes as
a natural air freshener, and it even has a place in some religious
Puzzled by how one might eat this fruit, I asked the vendors at the
stall how they usually prepared it. They reported that Chris Cosentino,
the chef of Incanto, divides the fruit in quarters and then uses a
mandolin to thinly slice raw pieces of the fruit for an innovative
(yet familiar lemon tasting) topping for fish. He uses the whole fruit,
since Buddha’s Hand lacks the bitter pith of other citrus fruits.
The Frog Hollow Farm bakery, just a few steps away in the Ferry Building,
candies the Buddha’s Hand tentacles with simple sugar syrup. Buddha’s
Hand can also be used for marmalades, or as a replacement for lemon
zest in salad dressings, rice pilaf, and other recipes.
right and bottom middle — new season garlic, left — Barossa
Farmers’ Market, South Australia and other of Australia’s fabulous
middle top — Buddha’s Fingers Citron — images © copyright www.galaxyguides.com
Sydney’s iconic Rocks Markets
Sydney’s iconic Rocks Markets has expanded to include an authentic
Farmers Market on Fridays and Saturdays and an even bigger and better Weekend
Market including a designers section on Saturdays and Sundays.
With a fresh new look, The Rocks Markets now has a truly authentic
Farmers’ Market where you can buy fresh produce direct from the local farmers and growers.
Fridays and Saturdays, The Rocks Farmers’ Market will be crammed with fresh seasonal fruit and vegetables, free range poultry and meats, cheeses, eggs, dairy, breads and condiments. A perfect place to pick up your weekend ingredients from exotic mushrooms and succulent apples, Jersey butter and wasabi cream to pasture–fed
lamb and European style sausages smoked following an age old family recipe.
Come and meet the producers and farmers at this authentic Farmers’ Market
and discover the taste of fresh food direct from its source. Saturdays
and Sundays will also see the much loved Rocks Weekend Market expanded
to include a new designers section with even more stalls offering
artisan and designer creations. The designers’ section of the Weekend
Market is where you can meet the artist and explore the inspiration
behind their artwork. From home wares, hand painted ceramics and
furniture to jewellery, designer clothing, handmade linen, original
photography, beauty, wellbeing and aromatherapies, the Weekend Markets
is the place where you can find that special gift. The Rocks is easy to
get to by foot, train and ferry or catch the free shuttle bus from Martin
Place to the Friday Farmers Market, which runs every fifteen minutes from
10am to 3.00pm with stops along George Street. The Rocks Farmers’ Market
is a plastic bag free zone.
The Rocks Farmers’ Market
Jack Mundey Place (cnr Argyle and George Streets) , The Rocks NSW
Fridays from 10.00 am to 3.00 pm
Saturdays from 9.00 am to 3.00 pm
The Rocks expanded Weekend Market
Playfair and George Streets, The Rocks NSW
Saturdays and Sundays from 10.00 am to 5.00 pm
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LYNDEY MILAN A COMPLETE FOOD & WINE PERSON
postal PO Box 367, North Sydney NSW, Australia 2059
trading as Bilyana Investments Pty Ltd — ABN 7000077 6027
t +61 408 201 568 International 0408 201 568 Australia — f +61
2 9922 4887 International (02) 9922 4887Australia
e email@example.com — w www.lyndeymilan.com
Copyright © text and images Lyndey Milan 2008 or as otherwise
stated — web
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