Presenting the award to the “top taster” at the WSET Sydney Wine Academy Graduation.

Au Revoir Australia

I hope this finds you all well and happy. I am incredibly busy in the lead up to my first big overseas trip since Covid. I’m off to London which John and I left in a hurry as Covid started rolling out in March 2020. Lots to deal with there. Next with some of our close friends we are visiting Greece, a country very close to John’s heart with his love of Archeology and Ancient History. And of course, where we filmed Lyndey & Blair’s Taste of Greece, so special all round. We made several trips there and will remember John and Blair there.

Then I’m off to host my tours to Morocco and Puglia, will make a side trip to the Dordogne in France to see friends and then Parabere in Mallorca. I’ll go back to London for a month as my nephew is being married and my daughter Lucy and family will come and stay for a while. Therefore, my newsletters may be less regular, shorter or in a slightly different format, so please understand. For example, as I fly out next Thursday 1 September, I won’t be writing one next week. However, thereafter there’ll be lots to share from Europe.

You can keep up-to-date with me on
 Facebook and Instagram or email me with any requests or comments. 

It’s been a busy time and I was delighted to attend the
Sydney Wine Academy WSET (Wine & Spirit Education Trust) graduation. These are highly professional courses and a great progression from more casual wine appreciation classes without the investment in the Masters of Wine. Each year, the top taster (in practical exams) has the opportunity to be an Associate Judge at the Sydney Royal Wine Show.

I also supervised the Sydney Royal Smallgoods and Charcuterie Competition . While the results are online, the championships will not be announced until the Taste of Excellence awards. The whole suite of competitions is halfway through, with more to come. Keep an eye out for the Sydney Royal medals on products.

I’m thrilled to have my first article in the lovely Signature Luxury & Style Magazine. Called The Good Oil, I explain that not all olive oils are equal and decode the production process in making the coveted condiment. We also meet new age olive oil sommeliers. And thanks for the oven advice – I bought a Miele and it fitted!
Please eat and drink well, travel with your tastebuds if not in person, and be happy and healthy – Lyndey x

Top and L: Officials at the Smallgoods & Charcuterie Judging. R: the cover of Signature Luxury Travel & Style magazine on sale now

Recipes of the week

Firm, sweet RICO pears are wonderful grilled with the tang of goats curd. 
Zucchinis have finally come down in price, so try this recipe for your lunchbox or light meal.

In the kitchen with Lyndey


Cheat’s Rhubarb Tart Tatin

The printed recipe for is here. If you would like to see more of my videos, subscribe to my YouTube channel HERE.

Introducing RICO pears

RICO™ is a new crisp, juicy and sweet pear with a signature blush. It’s a cross between a Corella and a Doyenné du Comice and its deep green colour and that blush make way for a crisp flesh that can be eaten firm or left to ripen until soft and buttery. Their firmer flesh means they travel well and are perfect eaten whole as a healthy ‘fast food’ snack on-the-go.

Pears are high in soluble and insoluble fibre which helps keep you feeling fuller for longer. They can also help you meet your daily fibre target. In fact, according to Horticulture Innovation Australia, the average Australian woman falls short of her daily fibre target by the amount found in a RICO™ pear – so why not try one?

Grown and harvested in Victoria’s Goulburn Valley cool climate, RICO™ pears are very versatile. They’re delicious raw or cooked in both savoury and sweet dishes – try adding some to a salad for a sweet counterbalance to a vinaigrette, bake some into a cake, or enjoy as a side with a roast. You can even freeze these pears fresh, either in a syrup, dry method, or pre-cooked and ready to defrost in your favourite recipe so you enjoy them long after Winter ends. RICO™ Pears are available in selected leading retailers and local fruit grocers in New South Wales, Victoria and Queensland until the end of October 2022.

Quick ideas with pears

Pear & Gingerbread Loaf with Pear Crisps

1. Pan-fry pear slices in butter, brown sugar and a little cinnamon until softened, serve with ice-cream or yoghurt.
2. Wrap pear slices in prosciutto, with or without a sliver of blue cheese. Serve raw or briefly baked as a starter or on an antipasto platter.
3. Slice pears thinly and stir into a muffin or cake mix.
4. Try the pear crisps in this recipe (pictured). Cool, then store in an airtight container.
5. Poach pears in white wine and sugar (see Poached Pears with Caramel Sauce for a guide). Remove the pears, reduce poaching liquid to a thick syrup and return sliced pears to the syrup. Cool and serve drained with cheese.
6. Make a pear crumble.

Sensay: A new way to learn to cook

I’m excited to announce that I am partnering with sensay, a new lifestyle learning platform powered by UTS (University of Technology Sydney). However, anyone can do a class. The pandemic has seen a shift in society and many of us are keen to continue learning experiences we tried during the pandemic or would like to try. sensay makes it all more accessible and affordable.

As a Master sensay, I have curated the cooking platform to choose the very best hands-on cooking (with some online) and coffee experiences and now will be sharing my expertise and recommendations on how to choose the experiences that will suit you best.
Why not start by vastly improving your kitchen skills with a fabulous online or face-to-face baking class from BakeClub, the Sydney Seafood School, The Cooking School, Kid’s Classes or even a Beginners Barista Course? There’s more to come too.

If you’re interested in upskilling in the categories of cooking, mental fitness, digital marketing or home DIY, this platform is perfect for you and if you sign up now, you’ll get a $50 Gift Card to redeem against your first experience when you book via sensay.

Simply visit  to take advantage of this special launch offer.

Things to read, share and experience

Tuna – a great substitute fish for meat lovers. Photo Sydney Seafood School

Saturday 27 August, 10.30am – 5pm at Hordern Paviliion. Time Out says Get a taste of Hong Kong’s culture and cuisine at this special one-day-only eventExperience Hong Kong is giving Sydneysiders the opportunity to transport themselves to Hong Kong without having to step foot on a plane. There is something for the whole family to enjoy at this all-day extravaganza, like live entertainment, tasty snacks and fun activities for the kids. Free entry. Details here.
Sunday 28 August 11am – 8pm Cabramatta Moon Festival. Also free attendance. Chuseok, Tsukimi, Tet Trung Thu: every year, Asian communities around the world celebrate the harvest, the changing of the seasons and the full moon. In the northern hemisphere the festival falls during autumn (in China it’s called the Mid-Autumn Festival, and also the Lantern or Mooncake Festival), but in Australia it falls during spring.
Details here.
See what you think of The 11 Best Cooking Channels on YouTube.
Bantof, the new restaurant, cocktail bar and art space is about to open on 7 September  in the middle of Soho. As well as serving  seasonal food and cocktails, guests can expect an ever-changing rotation of art exhibitions curated by the restaurant’s team themselves. Upcoming shows feature both upcoming talent and more established names within the creative scene.
31 Great Windmill Street, London, W1D 7LP
Sydney Seafood School shares 5 Seafood Recipes for Red Meat Lovers

Last chance to join me in Morocco!

 23 September – 4 October 2022

If you’re keen to join me for an authentic, gastronomic tour of Morocco’s best culinary experiences and marvel at the ancient palaces and medinas that make this exotic country so exciting, you need to be quick!

Bookings close NEXT WEEK! Click below to find out more now!