Lyndey Milan's Taste of Australia

Rainbow Trout with Preserved Lemon and Herb Dressing

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I cooked this recipe at Helm winery, one of the first commercial wineries in the Canberra District Wine Region. My good friend, Ken Helm, took […]

Upside Down Salted Caramel Cheesecake with Macadamia Pretzel Praline

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Servings: 4
Cooking Time: 30 minutes

Ingredients:
½ cup (125ml) cream
180g cream cheese, softened
1 teaspoon vanilla bean paste

Salted Caramel Sauce
60g butter
½ cup light muscovado or brown sugar
½ cup […]

The Perfect Pork Steak with Soft Polenta

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Serves 4
Preparation Time: 10 minutes
Cooking Time: 8 minutes

Ingredients:
1 tablespoon (20ml) olive oil
8 sage leaves
4 x 180g pork steaks, cut 2cm thick
Salt and freshly ground black […]

Pear & Verjuice Syrup Cake

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The olive oil in this cake made it deliciously moist, which I cooked in the groves at Abilene Grove.

Servings: 12
Preparation Time: 15 minutes
Cooking Time: 1 […]

Barossa Valley Chicken with Verjuice

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This simply flavoured recipe uses local, seasonal produce and matches surprisingly well with a white sparkling wine like that from Jacob’s Creek, where I cooked […]

Pink Lady Apple and Coconut Cake

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The Pink Lady apple schnapps from Wild Brumby Schnapps distillery was so delicious I simply had to cook up this lovely cake to […]

Very Berry Trifle

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The beautiful berries I collected from River Clyde berry farm and Carole Ruta’s walnuts in honey took this grand classic to the next level.

Servings: 10 […]