Busy Times


On set at Mornings on 7 with hosts Larry Emdur & Kylie Gillies and R: Margaret Rice from Good Grief.


What a busy time it has been and continues to be! The Easter Show was all consuming, tiring but fabulous. Most exciting of all was taking my 6 year old granddaugher Isabel to the show for her first visit since she was a baby. She loved it and was perfectly happy with no junk food, one showbag and just a ride on the ferris wheel and merry-go-round. She loved the baby animals, the District Exhibits, seeing where “MaMa works”, and like me, especially the Woodchop where she helped me give out the awards to the incredible lady woodchoppers. The evening entertainment in the main arena enthralled her with the thunder of a thousand hooves and glorious fireworks. I can’t wait to take her again.

On the last day of the Show, I MCed the Sydney Royal Aquaculture competition in the Dome, for judging of Cooked Farmed Prawns and Sydney Rock Oysters. Although weather had badly affected some producers, the quality of the exhibits was superb and congratulations to Gold Coast Marine Aquaculture for their Champion Gold Coast Tiger Prawns and to Tathra Oysters for their Champion Nelson Lake Premium Bag. Full results here.

Also during the show the winner of the 16th Annual President’s Medal was announced at a fabulous dinner. The winner was Rice Culture for their organic, traditionally hand-made miso, from all Australian ingredients. The pinnacle of the Sydney Royal competitions, the President’s Medal award is judged on a triple bottom line assessment to determine a producer’s social, economic, and environmental impact on not only the industry but their local communities, and is selected from more than 4000 entrants and 81 Sydney Royal Champions awarded throughout the 2022 Sydney Royal year. I have bought some of the product and it is stunning.

Information about my exciting new tour to Puglia in 2024  is below and also note another tour to Morocco is, as yet, unconfirmed but we are looking at 26 April – 8 May and are checking with accommodation.

I also cooked my Spiced Apple & Raspberry Slice on Mornings on 7 talking about Comfort Food for Grief with Margaret Rice from Good Grief. If you missed it you can watch the clip again here.

My newsletters may be a bit sporadic in coming weeks as I am going to South Australia for two events for Tasting Australia: guest chef at A Taste of Streaky Bay (which is sold out!) and in Adelaide a Tea and Tannin masterclass on Saturday, 29 April. Together, we will explore the diversity of Chinese teas and their distinct variations, alongside some uniquely Australian wine styles which suit Australia’s multicultural cuisine, climate, lifestyles and dining culture. And, there will be some Chinese dim sum to match with this.

I will also be one of the celebrity chefs as part of this years Autumn Celebration of Food in the Shoalhaven. I will present on  How to use Regionalism to Market Produce, Restaurants & Local Experiences. I am also delighted to be hosting a lunch and talking about My Life in Food at Bangalay Dining on 11 May from 12 – 3pm. Information here.

Next stop will be as Guest Chef at the Bellingen Show over the weekend 13/14 May. Then I am off to Singapore and Europe but you can see what’s happening  on Facebook and Instagram or email me with any requests or comments. 

Happy cooking, eating and drinking – Lyndey x

L: At the Woodchop with Isabel & my son-in-law Toby and R: Isabel helping me with the awards for the female wood choppers.

Recipes of the week


This is a great snack for watching the footie or for a casual meal.

Such an easy way to cook quinces while they’re in plentiful supply.

In the Kitchen with Lyndey


Creamy Seafood Pie

This is a flashback to just over 3 years ago. John and I had just come out of hotel detention after returning in a hurry from the UK. It was for a cause dear to my heart, Cure Cancer. I thought it was worth sharing again. The written recipe is HERE.

If you would like to see more of my videos, subscribe to my YouTube channel HERE for other recipes and Fun with Wine videos.

Do You Like Persimmon?

Traditional persimmons (astringent)


Persimmons are in season, but many of us aren’t sure how to use them. It is a native of China, where it has been cultivated for centuries. The explorer Marco Polo discovered the joys of this richly coloured autumn fruit and recorded trade in persimmons in the early 14th century. The fruit then spread to Japan and Korea and later to the Mediterranean coast of France, Italy and Algeria. By the mid-1800’s persimmons found their way to California and Australia.

Today persimmons are seeing a resurgence. Have you tasted them – or have you had the unfortunate experience of trying one before it was sufficiently ripe? 

There are two very different types of persimmon, the traditional astringent variety and the sweet persimmon. It’s easy to confuse the two; both are delicious and nutritious however they each have a unique flavour and texture. Increasingly I am seeing them in recipes.


Traditional persimmon (astringent): Is heart-shaped with a glossy orange skin which changes to a deep red-orange and becomes almost translucent when fully ripe and the pulp turns into a jelly-like texture.  Once ripe cut open, remove the seeds (if there are any) and spoon out the lusciously sweet soft flesh. If eaten before ripened the astringency will be quite unpleasant.

Try one as a dessert or healthy snack: Simply halve ripe persimmons crossways through the centre. Scoop out the flesh and enjoy with vanilla ice-cream, Greek yoghurt or serve over warm porridge.

Sweet persimmon (non-astringent): Is round with a slightly flattened top at the stem and is pale to deep orange. These can be eaten firm and crunchy like an apple (the peel is edible) and can be cut into wedges or slices that reveal a decorative star pattern. Or you can also eat them after being allowed to soften. Fuyu is a common variety.

Try in salads, cereals or on a cheese board: Slice and toss sweet persimmons into salads with chopped hazelnuts and leafy greens. Or cut into wedges and serve with cheese platters. For a honey-flavoured addition, add slices to hot or cold cereals.

Sweet persimmons can be eaten firm and crunchy or soft.

Join Me in Puglia in May 24?

Puglia is flanked by the Adriatic to the east and the Ionian Sea to the west with 400 km of coastline and more sunshine than anywhere else in Italy.

I have been to Puglia many times, falling in love with it on my first visit in 2013. That’s why I’m going back – again – and hosting a Culinary Adventure – again! This time we have added an extra day and a couple of new experiences, including a “tomato day” and a trip on the glorious water.

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.

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) and $1999 single supplement includes:

  • A truly authentic wine and gastronomy experience
  • Enthusiastic, full-time tour hosting by me
  • 7 nights lodging at 4-star hotels 
  • Peace of mind knowing you are with the most professional travel and tour company in Puglia
  • Access to the up-and-coming vineyards and small local producers 
  • Walking tours of the region’s most characteristic towns with certified local guides
  • 7 special breakfasts
  • 5 memorable lunches
  • 6 extraordinary dinners (of which one is a light aperitif)
  • Guest shuttles and transfers
  • Accompaniment by bi-lingual Pugliese locals and guides

Full itinerary and enquiries here or email me.

L: Making burrata with Georgio, R: UNESCO heritage site Alberobello.