Another Year Older & Looking Forward

 

L: Making my entrance for my song “Travelling Queen” (a spoof on Dancing Queen) escorted by my friend and MC, Darren Jahn and R: with my daughter Lucy, dressed as a Von Trapp from the Sound of Music (dressed in the curtains) and my granddaughter Isabel dressed as Matilda from Matilda the Musical

Hello,
Welcome to new subscribers and thank you to all of those who sent me birthday wishes. It was big one. I hadn’t been sure if or how I would celebrate as I didn’t want to be sad, but I am so glad I did. My gorgeous daughter Lucy, husband Toby and wonderful grandchildren Isabel and Raffy came down from Singapore, friends came from interstate and I had both a party and then a family bash on the Sunday. The theme was Broadway Musicals and there was much singing and dancing, a room full of love and memories and I have no idea where the time went. I couldn’t resist sharing some photos with you.

However, now is the time to enter the next phase of my life. I am in the middle of rebranding and will soon have a revitalised website which is all very exciting. I love working and believe I still have a lot to offer. Happy to share with you first that my new tag line is Connecting at the Table. It’s what I do with producers/chefs/consumers, when hosting tours, on TV, when I write, in my charity work and how I believe we can bring people together.

Last night, thanks to Carol Prior, we held an incredible fundraiser for the people of Marrakech and the Atlas Mountains. A team of us pulled together; Tracey Spicer spoke of her first visit to Morocco, Simon Marnie, was an incredible facilitator and auctioneer, Lee Tulloch described what it was like to be in Marrakech at the time of the earthquake and the marvellous response of the locals helping each other, Ian “Herbie” Hemphill spoke about spices and I talked about Moroccan food and wine, and also about the great food from Bern The Chef and wines kindly supplied by Wine Selectors. Simon got our fabulous tour guide, Soufiane Ganam, on the screen from Marrakech. I am waiting to hear how much we raised but I know it was highly successful. So a big thank you to all the prize donors and those who came and supported the event. I am still feeling buoyed by the goodwill in the room and the whole event.

I’m also trying to catch up on things so this newsletter is a little shorter than usual.
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

TOP L: My granddaughter Isabel, aged 6 1/2  performing “Naughty” from Matilda The Musical and R: with dear friends Maggie & Colin Beer
BOTTOM: My daughter Lucy  doing a surprise impersonation of me, complete with blonde wig and R: my grandson Raffy, aged 4, dressed as a pirate from The Pirates of Penzance, not to be outdone singing “The Wheels on the Bus”.

Recipes of the week

BROAD BEANS WITH CORIANDER & CUMIN
Broad beans are in season now, or you can use frozen ones for this.
GET MY RECIPE HERE
MISSISSIPPI MUDCAKE
Who was it who said 9 out of 10 people love chocolate and the other one is lying?
GET MY RECIPE HERE

In the Kitchen with Lyndey

 
Delicious fish fillets two ways: steamed v fried

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.

Hints and Tips

Dehydrating Blood Oranges – without a dehydrator

I adore blood oranges and as the season is all but over I wanted to preserve some to enjoy later. I washed my oranges, thinly sliced them, placed on a rack on a baking tray and put in a very low fan-forced oven – only about 70’C for three hours. Then I turned the oven off and left them in there to cool. Now I have stored them in an airtight container. If they are properly dried and kept airtight they will last until the new season next year. Perfect for a drink or cocktail and also a snack. There is no need to sprinkle anything on them as they are sweet enough and I like the slightly tart flavour of the finished product. 

Bulk up double podded broad beans with peas and asparagus

All About Broad Beans

A member of the legume family, broad beans are quite hardy and adaptable, growing in most soils and climates. In the UK they are at their peak from the end of June until mid-September, so get in fast. In Australia they are in season from September to October. In the USA they are known as fava beans. Broad beans come in giant pods which when split open, reveal up to six or seven beans within, which also come in their own pale green outer casing.
Good for you
A source of protein and iron, making them especially valuable for those who choose a vegetarian diet. A good source of B vitamins, including thiamin (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3), all of which are used in the body’s production of energy from proteins, fats and carbohydrates.A good source of vitamin C which is important for the normal functioning of the body’s immune system.One of the best sources of dietary fibre among vegetables. Dietary fibre is important to keep the intestine functioning normally.
Choosing
Buy broad beans as fresh as possible; pods should be firm and crisp. Avoid any that feel soft, with pockets of air inside.
Preparing
Slit each pod along its seam and run your thumb along the furry inside to push the beans out. Broad beans should be double podded, unless they are very young and tender. Put the beans in a pan, cover with boiling water, return to the boil and cook for 3-5 minutes. Then drain, empty into cold water, use your nail to slit the skin, or squeeze to pop out the bright green bean. This may be time consuming, but is a sign of care from the cook and will reward you with unbeatable sweet flavour and rich, creamy texture.
Storing
Keep in a perforated bag in the fridge for up to five days.
Cooking
Pod, purée and serve with a little fried garlic; parboil podded broad beans and peas, add some fried onion and serve with grilled halloumi and torn mint leaves. Top and tail very young broad beans and serve whole, in their pods, with a chunk of pecorino and some bread.
Broad Bean Recipes

Broad bean, mint & goat’s feta toasts
Broad beans, potatoes & feta with chicken
Broad beans with mint, feta & pancetta
Broad bean, spinach & lamb salad
Rabbit boudin with broad beans, peas & vichyssoise sauce
Potato gnocchi with smoked bacon, broad beans, nettles and ricotta
Pasta Primavera
40 broad bean recipes from BBC Good Food

 

Moroccan Culinary Tour



Stunning Jardin Majorelle near the Yves Saint Laurent Exhibition, both of which we visit in Marrakech

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: 
“It was the most amazing experience – sights, smells, and sounds of Morocco still a wonderful memory. Beautiful accommodation; outstanding local guides; perfect host in Lyndey Milan OAM; excellent meals of local delicacies; brilliant group camaraderie; and one-off experiences and all of this made easy peasy by booking though By Prior Arrangement.Perfect organisation – nothing for guests to do, apart from imbibe and enjoy. Outstanding value.”
Brenda 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: Ride a mule if you wish in the Atlas Mountains and R: aromatic spices in the souk

Puglia Culinary Adventure – May 2024



Unmistakable trulli houses in Puglia

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: get your hands into making orrechiette and R: see this olive tree, well over 3,000 years old.