But wait, there’s more …


Hosting the Leukaemia Foundation press conference.

It’s been an emotional week. I have become an Ambassador for the Leukaemia Foundation, along with TV personality Barry Du Bois who is living with blood cancer. I went to Melbourne to host a press conference and speak, for the first time in detail, in public about losing my son, Blair,  to Acute Myeloid Leukaemia only 3 days after diagnosis

The Leukaemia Foundation was launching Australia’s largest and most comprehensive blood cancer report, with more than 4,600 Australians living with blood cancer sharing their thoughts, priorities, and personal experiences. They are seeking consistent standards of best-practice care for people diagnosed with, and living with, blood cancer. Scarily 18 Australians lose their lives to blood cancer every day. Eight of these should not lose their lives if we had consistent, nation-wide world’s best practice. So the Leukaemia Foundation is calling for the Minister for Health’s continued support to urgently fund clinical standard setting as this will assist all Australians in understanding what to expect of their healthcare system – and will ultimately save lives.
You can see some of the coverage, including a personal interview with me here.

If you would like to do your bit you could sign up for the World’s Greatest Shave like some of those close to Blair and me did (see the photos below) – my gorgeous great nephew (now nearly 21) and a gorgeous young woman whom I have known her whole life. A big deal to do it at 22. However, you don’t have to shave your head, though you can. Get sponsored to shave, cut or colour your hair to help Australian families facing blood cancer. Or simply donate?

As I write this I am at the airport, Singapore-bound to feel the love from my daughter and her adorable children for a week. I hope to get a newsletter out next week but can’t be sure, though you can expect some food posts on Facebook and Instagram or email me with any requests or comments. 

Happy cooking, eating and drinking – Lyndey x

L: My great nephew, Will, aged 8 in 2011 and R: My goddaughter’s sister Bernie, aged 22 in 2016.
Both participated and raised much needed funds in the World’s Greatest Shave in memory of my son Blair.

Recipes of the week


Make the most of seasonal cauliflower.

Enjoy the last of summer’s beautiful stonefruit in this French tart.

In the kitchen with Lyndey


Delicious Snapper Fillets Two Ways

There are two recipes in this 25-minute video which you can make with Snapper or any white-fleshed fish. The written recipe for Steamed Snapper fillets with Ginger, Shallot & Soy is HERE and Crisp Skinned with Capsicum is HERE.

If you would like to see more of my videos, subscribe to my YouTube channel HERE.

Bistro Moncur turns 30



TOP: Willowbrae Fromage Blanc, salad of local peas, radish & nasturtium; BOTTOM L: Fremantle Octopus Tielle, salted cucumber & lemon (in the background Langu marinée
, grilled & pickled veal tongue, cauliflower and ravigote jus) R Aquna Murray Cod, panisse, vongole, samphire & bourride

Last week I was lucky to attend an incredible dinner in celebration of Sydney stalwart, Bistro Moncur’s 30th birthday. I was at the opening all those years ago and the restaurant has consistently kicked goals over ensuing years. It was fun to be there, sitting beside the co-founder and original executive chef 1993 – 2011, my friend Damien Pignolet (I went to his cooking classes too back in the day) and with some other longtime food writers and others.

It was incredibly gracious and generous of the newish owners in respecting the legacy and hosting this, along with a beautifully made video interviewing so many who were seminal to its genesis.

The food was superb, served to the centre of the table to share: Willowbrae Fromage Blanc, salad of local peas, radish & nasturtium; Confit cured salmon with radish, sorrel, verjus and salmon roe; Fremantle Octopus Tielle, salted cucumber & lemon; Langue Marinée, grilled & pickled veal tongue, cauliflower and ravigote jus ;Aquna Murray cod, panisse, vongole, samphire and bourride; Margra lamb cutlet, shoulder croquette, ratatouille and olive jus and Mille-Feuille of Valrhona dark chocolate, last season cherries, salted macadamia crumble and cherry ice cream. Damian was impressed!

The staff were delightful and we were fortunate to be offered Bollinger champagne and some excellent wines.

As part of the celebrations, head chef Tom Deadman has created a series of new dishes to join the signature classics and the restaurant is hosting a series of events celebrating the milestone. This begins with a  ‘Celebration of the Bistro Moncur Menu’ on Wednesday 26 April. The all-star line-up of chefs cooking as part of the event includes Damien Pignolet, Jason Roberts (head chef 1998-2002 and once my co-host on Fresh with the Australian Women’s Weekly), Tom Walton (head chef 2008-2011) and current head chef Tom Deadman (ex- Icebergs Dining Room and Bar, The Dolphin Hotel). The four will unite for a nostalgic four-course dinner with matched wines from the restaurant’s award-winning wine list ($350pp). On Thursday 22 June, Bistro Moncur will host a ‘French Winter Feast’ with matching wines ($350pp). In a nod to the restaurant’s intended direction for the next 30 years, head chef Tom Deadman will prepare a decadent menu utilising truffle, preserved summer fruits and premium locally sourced ingredients. The third and final event will take place in October, with further details to be announced soon.

Bistro Moncur is open for lunch on Thursday to Sunday from 12pm and dinner on Tuesday to Sunday from 5:30pm.
Bookings here

Things to share


Smoked eggs have a completely different flavour profile transforming the taste of everyday recipes

Which glass for Whisky, Whiskey or Bourbon?
Which glass is best for your favourite tipple? Read Best Whiskey Glasses: the Best Glasses to Drink Whiskey

Smoked Eggs
I am a fan of real smoked flavour which comes from smoking over coals. I was intrigued to read about this egg company These eggs are smokin’ – an Australian first transforming the humble egg

Here is my latest recipe in the series Comfort Food for Grief.

And, as follow up to last week’s story, Tommerup Farm were winners in the Australian Farmer of the Year Awards.