September Newsletter

Well, I am off on my travels again and am lucky to be combining work and pleasure – but not before I go to Regional Tastes at Eynesbury to cook with local produce. Should be fun. It’s a quick turn-around as on Sunday I take off for my next European adventure. First to visit my adorable granddaughter Isabel, almost 9 months old  (and her parents!) and catch up with family and friends in London, finding some new places to eat. I’m also attending the Australian Women in Wine Awards at Australia House on Tuesday 26 September so look out on social media for those results.

Then my partner and I are going on a narrow boat in the Midlands of the UK, before I fly to Barcelona to begin my next Travelrite tour and cruise on the Celebrity Reflection. Exciting times with 4 lovely people from my 2015 cruise, and 2 more  from my 2016 cruise. Fun times to be had. I have been drooling checking menus for the special restaurants where we have included meals.

I’ll try to keep up to date on social media and in my Weekly Update next week so stay tuned.

Jump ahead to see:
Jambalaya With Prawns Using Philips Grainmaster
Interview With Rachel Golding From Dinner On The Table
Chicken & Leek Pie
What’s In Season
What’s In Season Recipes
Mount Horrocks Rosé 2017
2017 Women In Foodservice Awards
Selector Magazine
Flame Studio
Interesting Reads

Jambalaya With Prawns Using Philips Grainmaster

Jambalaya with Prawns

People often say to me “I don’t have time to cook” but with the Philips Grainmaster it is so easy to create delicious, nutritious, satisfying meals for all of the family – or guests. It is as simple as setting and forgetting.

Jambalaya had humble beginnings as a poor man’s way of using up leftovers, filled out with plenty of rice. Now it is revered and like many Louisiana dishes, jambalaya has both Creole and Cajun versions with fierce proponents of both styles. This is Creole in the use of tomatoes and prawns – but also  Cajun in including smoked sausage. Try making my Jambalaya with Prawns, Pork & Smoked Sausage this weekend in the grainmaster! 

Jambalaya With Prawns Using Philips Grainmaster

Interview With Rachel Golding From Dinner On The Table

I receive hundreds of email each day, many of them press releases and many which I simply “delete”. However, sometimes one comes through which really piques my interest. One such one was about the results of the 2017 AusMumpreneur Awards and the winner of the Women’s Business School Award, Rachel Golding from Dinner on the Table.

This is not only a business, but a great philanthropic venture, so I took time out to interview Rachel. You can read about her here. She has also kindly supplied us with a recipe for her most popular dish, Chicken and Leek Pie, which I tested first. It’s fabulous; lots of generous chicken and leek filling and really crisp home-made pastry.

Chicken & Leek Pie

Chicken and leek pie recipe supplied by Dinner on the Table

Pie filling
1 large leek
40g unsalted butter
600g chicken breast, diced
1-2 tbsp olive oil
1 bunch continental parsley, roughly chopped
150ml cream
60ml milk
salt & pepper, to taste
1 tbsp cornflour
1 tbsp dried breadcrumbs

Pastry
250g plain flour
125g butter, room temperature
1 tbsp caster sugar
salt & pepper
1 egg
1 tsp salt
1-2 tbsp water

Wash leek thoroughly and finely slice.  Melt 40g butter and sauté leeks over low-medium, stirring frequently, until very soft.

Heat a little olive oil in a frypan over medium-high heat.  Cook diced chicken in batches until golden brown, but not cooked through.  Remove browned chicken from pan with a slotted spoon until all chicken is cooked.

Once browned, add all chicken pieces to cooked leeks.  Add chopped parsley and stir to combine.  Add cream and milk and bring to a gentle simmer, stirring frequently, until chicken is cooked through. Season with salt and pepper.

Mix cornflour with a little water until well combined and stir through chicken mixture.  Continue to simmer, stirring, until thickened slightly.  Adjust seasoning as necessary.  Remove from heat and cool completely.

To make pastry, put flour and caster sugar into bowl of a mix-master and stir to combine.  Add softened butter and beat on low speed until well combined.  Whisk egg with salt and cold water in a jug and pour into flour mixture.  Continue mixing gently until pastry just comes together.  Do not overmix.  Pour out onto a lightly floured bench and shape into a disc.  Wrap in plastic wrap and chill in the fridge for at least 30 mins.

Roll out 2/3 of pastry disc to line the base of greased, round pie tin (about 20cm diameter) so that pastry is overhanging edge of pie tin.  Sprinkle base with breadcrumbs.  Pour in cooled filling.  Moisten edge of pastry base with water.  Roll out top of pie from remaining piece of pastry.  Place over pie filling, pressing gently on the edges of the tin to seal.

Cut around pie edges with a sharp knife to remove overhang.  Fold or crimp edges to seal.  Add steam holes to centre of pie top with a small, sharp knife.

Bake in a hot oven, 200’C for 30-35mins until golden brown and filling is bubbling.

Pie can be frozen prior to baking for later use.  To freeze, wrap tightly in plastic wrap, or place in a freezer safe container and freeze.

What’s In Season

Fruit
Blood Oranges
Grapefruit
Honey Murcot Mandarins
Lady Williams Apples
Lemons
Rockmelon
Papaw
Papaya
Pineapples
Pomelo
Seville Oranges
Strawberries
Tangelos

Vegetables
Asian greens
Asparagus
Beetroot
Broad Beans
Broccoli
Carrots
Cauliflower
Chillies
Garlic
Globe Artichokes
Green Beans
Kale
Lettuce
Mushrooms
Peas
Potatoes
Shallots
Silverbeet
Spinach
Spring Onions

What’s In Season Recipes

Here are some recipes that can be made this month with fresh seasonal produce!
Cauliflower Fritters
French bistro style chicken with smashed potatoes and a spring salad
Hot & Sour Soup
King Salmon with prosciutto and asparagus
Lamb in fresh vine leaves with warm cauliflower salad
Mushroom Egg Nets
Mushroom Strudel
Pork with Blood Orange Glaze, Fennel & Blood Orange Salad
Potato gnocchi with smoked bacon, broad beans, nettles and ricotta
Redbelly Blood Orange Citrus Poke Bowl
Redbelly Citrus Pickle

Left: Potato gnocchi with smoked bacon broad beans nettles and ricotta. Right: Mushroom Strudel

Left: Blood orange and lemon meringue with finger lime and wood sorrel. Right: Ricotta Pancakes with Redbelly Citrus compote

Mount Horrocks Rosé 2017

Mount Horrocks Rosé  RRP $28

My friend Stephanie Toole, proprietor/winemaker at Mount Horrocks in the Clare Valley, has just released her first rose. She wanted to make it in the European style, pretty pale pink and fermented to dryness. Shiraz  fruit from her “Alexander Vineyard“, named after her son, was allowed very short skin contact time only long enough to pick up the beautiful blushing pink hue. The resulting wine has a hint of spice but is delightfully fresh with a cleansing acidity to make for drinking as an aperitif, on its own or with food. Priced around $28 – $30. Mount Horrocks is now officially Australian Certified Organic though it ha been a long way along that path for a long time. I’ll be catching up with her and other fabulous female winemakers at a trade tasting in London on Tuesday.

Petuna ocean trout tartar, lilly pillies, trout bone mayonnaise, rice crisps

Flying Fish Restaurant

Stephanie hosted a tasting at Flying Fish Restaurant, in the Wine Room, showing many of her wines including current and back vintages of her Watervale Riesling, Semillon, Cabernet Sauvignon, Shiraz and her flagship style the Cordon Cut Riesling. All are estate grown and it was interesting to taste her 2015 Nero d’Avola, a grape variety I became fond of in Sicily.

Then we were treated to a wonderful lunch, which I just had to share with you.

Roasted loin of lamb, ginger panisse, romesco, butter beans

I chose the Petuna ocean trout and then the lamb. I did not know what a “panisse” was until I researched it after. Here is some good information and recipe. 

Snapper fillet, pearl onion, soy cream, edamame, shiso

2017 Women In Foodservice Awards

Four of the five winners of the 2017 Women in Foodservice Awards: (L-R) Nikki Friedli, Kay-Lene Tan, Danielle Gjestland and Kylie Javier Ashton. Photography: Fine Food Australia

The Women in Foodservice Awards were announced on Wednesday September 13 at Cyren Restaurant. Over 400 women from around the country entered to be whittled down to 17 finalists and 5 winners. The judging panel was made up of columnist Jill Dupleix, chef Christine Manfield and foodservice’s Anita Connors.

Outstanding Service Award Sponsored By Australian PorkNikki Friedli? (Maître D’)  Africola. Regular readers may recall she looked after us very well when I was there at the end of my Indian-Pacific Food train when the owner/chef Duncan Welgemoed was in Sydney, filling in for me juding the finals of Electrolux Appetite for Excellence.

Chef Of The Year Sponsored By Stoddart And Electrolux – Vanessa Grace? (Executive Chef) Voyages Ayers Rock Resort

Restaurant Manager Of The Year Sponsored By NSW Environmental Protection Authority –  Kylie Javier Ashton (General Manager) Momofuku Sei?bo

Rising Star Award Sponsored By Dinko Tuna FarmersKay-Lene Tan? (Head Pastry Chef) Tonka And Coda 

Unilever Food Solutions Leading Woman In Foodservice Award – Danielle Gjestland? (Restaurateur)? Wasabi Restaurant & Bar. Another fabulous award for a fabulous woman.

Selector Magazine

Photography by: Brett Stevens
Stylist: Matt Page
Food prep Julie Ballard

Selector September/ October issue is out now with Marco Pierre White on the cover. This issue in my ‘At Home with Lyndey’ I give you a ethical eating approach with recipes that include Oxtail and spring vegetable salad, stuffed sardines plus much more! Get your Selector today at any newsagency, or go online and subscribe for Wine Selector and let me know how you enjoyed the recipes. 

Flame Studio

 

Flame Studio Sydney Walk Through 

The Flame team has put together a walk through of Flame Studio where they show you all the features that our studio has to offer. Click above to watch Flame Studio Tour.

Interesting Reads

How to get your kids to eat more veggies

Eating five serves of vegetables a day for adults is tricky enough – let alone getting fusspot kids to load up on enough of the good stuff. Melinda Ayre at 9 Honey asked me what an actual serve of veggies looks like and I gave her some of my expert tips on getting your kids to eat their veggies. To read the full article click here. You can find more about getting kids to eat their veggies in the next weekly update. 

In Praise of Ruth Reichl: ‘Food is never just about what we put in our mouth’

Sarah Chamberland from The Guardian shares her views on the writings of Ruth Reichl , from whom she learned that if enough voices come together at the dining table, they can form a great symphony of experience. To read the full article click here.

Meanwhile, what are you cooking – or drinking?

Lyndey x

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