An Inspiring Week

 

At the conclusion of the Presentation Skills & Media Training workshop last Monday with the Tasting Success mentees, Sheridan Marz, Head Teacher Commercial Cookery Ultimo TAFE and me

Hello,

As I finalise this newsletter on a flight to Perth, to then go on the the Margaret River for the 38th Cullen Chardonnay Tasting, I am reflecting on what a wonderful, inspiring week it has been. It is an honour to be able to change lives and this week delivered that in spades. We have just completed the second residential week for Tasting Success Mentees, carefully selected from TAFEs across NSW to take part in this innovative enrichment programme.

Tasting Success kicked off in 2007 and I am proud to be its Co-Founder and Patron. A government grant this year meant we could roll it out across NSW to encourage women to stay in commercial cookery. Aside from 35 hours mentoring with a leading chef, this week has been the second residential week of incredible masterclasses. On Monday I taught a full day of presentation skills and media training with Brian Wexham, CEO of Skills One. To see the growth in self confidence of the participants between morning and afternoon was incredible.

Next morning was a Fish Butchery Masterclass with the globally revered Josh Niland who explained his development, philosophy and then guided the women in cleaning, deboning and butterlying a sand whiting each. This was streamed to TAFES across the state so other students could benefit. Look out for a clip on my instagram tonight.
Wednesday was part two of Business for Chefs with
Ken Burgin and an afternoon on Social Media with Sophie Hansen from Local is Lovely.

Thursday began with a session with the MLA Rare Medium Meat Academy before an inspiring afternoon with Sophia Young, Editorial & Food Director at Are Media, home of The Australian Women’s Weekly (my old stomping ground) and cookbooks learning all about choosing props, styling a shot and working with a photographer.
The week concludes with a session on Food & Wine Matching at the Sydney Wine Academy.

The internet connection is very unstable and slow, so this newsletter is a little shorter than usual as I really want to get it out as there is a great opportunity to learn sensory evaluation further down.
Next week, some fun Halloween options.

Please stay in touch with me on Facebook and Instagram or email me with your requests or comments. 

Happy cooking, eating, drinking and travelling– Lyndey x

L: Mentees filleting fish with instruction from Josh and R: the coolroom at Fish Butchery

Recipes of the week

RICK STEIN’S SNAPPER WITH MANGO SALSA
Rick and I first met in the 90s and have been friends ever since. We made this recipe on my Taste of Australia TV series.
GET MY RECIPE HERE
PASSIONFRUIT & LIME CUPCAKES
Fresh lime juice gives a fabulous zing to these pretty little cakes
GET MY RECIPE HERE

In the Kitchen with Lyndey

 

Tuna Tataki

Watch the short video or read the recipe here  If you would like to see more of my videos on both food and wine,  subscribe to my YouTube channel HERE.

Would YOU Like to Become a Food Judge?

Judges in the Sydney Royal Speciality Food Competition

How would YOU like to undertake Sensory Training and then be considered as an Associate Judge for the suite of Sydney Royal Fine Food Competitions?

The Royal Agricultural Society of NSW is looking for more qualified judges and provides the tools to be successful and provide a platform of excellence and consistency in judging. In partnership with TAFE NSW, a program has been designed, tailored to those individuals who are, or wish to become, Judges and Associate Judges of the Sydney Royal Fine Food Competitions.

This nationally accredited training program aims to develop the skills and knowledge required to participate in sensory analyses of food products and ingredients linked solely to fine food categories. The aim is also to enhance the quality of Judge feedback, calibrating commentary back to the Exhibitors.

Course outcomes include the following:

  • How to prepare for, conduct and then participate in sensory analysis including taste, texture, appearance and smell. Specific outcomes include:
  • Prepare to conduct sensory analysis
  • Conduct sensory analysis

Inclusions:

  • One hour pre-training via MS Teams (online module) 
  • 1 full day of practical training on Thursday 26th October 2023
  • Access to TAFE’s training platform and its associated resources including your training manual

Training is accredited and as such, assessment in the form of observation and a short quiz is required to achieve competence. An online portal will be available to all registered participants which will detail further information.

Each participant will receive a Statement of Attainment in Fine Food Sensory Awareness from TAFE NSW.

The cost involved for this course will be $210.00 per person. The remaining half of the course fee is being subsidised by the RAS.

If interested in this wonderful opportunity, please register now or direct any  enquiries no later than 5pm on Monday 23 October AEST by emailing finefood@rasnsw.com.au 

There is a maximum of 15 x participants per class.

Face-to-face training will take place at TAFE NSW Ultimo Campus, Harris St, Ultimo on Thursday 26 October 2023 at 9.30am – 4.30pm. The venue is a short walk from Central station and Railway Square. Commercial parking is available nearby.

Please note, there is no catering provided during the morning tea/lunch breaks. Participants will need to bring their own food and drink or purchase from nearby food outlets.

Moroccan Culinary Tour



Everywhere in Morocco there are wonderful ceramics, here in a foundtain. The man in front is wearing a tradition djellabah

Join my next culinary tour to Morocco from Saturday 27 April – Wednesday 8 May 2024 organised with Carol Prior from By Prior Arrangement who has 40 years experience and peerless contacts there.
Testimonial: 
“I just wanted to thank you for the wonderful trip you organised to Morocco with Lyndey!
I found everything absolutely wonderful. The group was amazing as we all had the same likes in life – food and wine and adventure!
Thanks again”

Anne, September/October 2022

Taking in the best Morocco has to offer, this authentic gastronomic experience will see you visiting ancient palaces and medinas and enjoying exclusive dining experiences.

We will travel from Rabat the capital, to spiritual Meknes and Fes, and then onto intoxicating Marrakech, the red city. On the way, we will explore the archaeological site of Volubilis, visit a Berber village in the Atlas Mountains and relax by the coast in tranquil Essaouira. Together, we will discover the delicacies of Moroccan and French food, dine in humble local eateries and upmarket restaurants, and experience the making and flavours of Moroccan dishes during cooking classes. Luxury accommodation is in charming, authentic riads.
Inclusions

  • Personal hosting by me
  • 11 nights accommodation
  • Meals as per itinerary: breakfast daily, 7 lunches, 11 dinners with ½ bottle of wine per person
  • Transportation throughout in luxury air-conditioned vehicles with professional experienced English-speaking driver, including related expenses and allowing for physical distancing
  • 4×4 pick up and drop off to and from the desert camp
  • Bottled mineral water and hand sanitiser in the vehicle daily
  • English-speaking local licensed guides in Rabat, Volubilis, Fes, Marrakech and Essaouira with all entrance fees included to the sites visited with the guides
  • Atlas excursion including mules and the specialist trek guide
  • 2 cooking classes
  • Local tourist taxes
  • Porterage
  • Restaurant tips
  • Drivers and guides gratuities
  • Bank transfer and currency fluctuation fees

Cost $10,000 per person (twin share).
More information HERE, full itinerary HERE or email me or travel@bypriorarrangement.com with any questions.

L: the beautiful Atlas Mountains and R: fabrics & rugs in the souk

Puglia Culinary Adventure – May 2024



Hands-on making burrata

Culinary Adventures in Puglia and Basilicata
Spend an unforgettable week with me learning the secrets of a deeply passionate and undiscovered region of Southern Italy. Puglia is the sun-drenched heel of the boot that spans two seas, the Adriatic and the Ionian. Basilicata is its neighbour to the West. Both agricultural regions are abundant with healthy soil, over 50 million olive trees and a tradition of wine growing that has seen a fabulous dynamism in the last ten years. This area produces some of the most exciting food and wines on the planet. With award-winning Southern Visions Travel.

Trip Highlights 

  • An in-depth visit to the UNESCO site of Matera, with free time to explore and shop
  • Bakery visit in Altamura at a DOP bakery
  • Visit to the Trullo Capital, UNESCO Heritage Site, Alberobello
  • A hands-on cooking class with a Nonna and me 
  • Insider’s look at burrata cheese making from cow to table 
  • Salsa di Pomodoro tomato experience
  • Olive grove tour and oil tasting at an ancient olive oil estate
  • Private lunch at Li Veli Winery
  • Visits to Lecce and Ostuni (the White City)
  • A half day on the water from Polignano a Mare followed by a seafood lunch

Cost $7439 per person (twin share).
Full itinerary and enquiries here or email me.

L: the freshest of seafood in Puglia and R: an olive tree over 3,000 years old – you too can see it!