I had no idea they would put me on the front page of the Mosman Daily!

Getting Ready for the Next Phase

Welcome,

OK, so my secret’s out. I am a gym junkie! No, not at all, but I do value keeping active, fit and flexible. I have been exercising regularly for years but my gym closed with Covid a year or so ago. After trying other options I recently joined Avalon House gym and I really like it: spotlessly clean, light, welcoming, never boring and I feel safe with the excellent supervision and part of the local community. Cracking my sacrum last year, and then being in lockdown alone has really made me value my physical independence and previous fitness and I am determined to get right back on top. With gym, pilates and walking I think I now have a good balance and am feeling good so I agreed to be interviewed for The Mosman Daily. And a shout out to the journalist Margaret Rice for doing such a professional job.

All of this is part of looking forward and not back. I have a big trip coming up with my hosted tours to Morocco and Puglia along with the Parabere Forum in Majorca, as well as catching up with family and friends in London and France. So I’m calling this week’s newsletter Getting Ready for the Next Phase. With the handover of our TV business Flame nearly complete and my life somewhat reorganised, it is time to do this, whatever the challenges. I hope you will stay with me on the journey.

I have really been enjoying getting out and about, including a fun lunch at the fabulous Nour in Surry Hills for an update on Richard Branson’s collection of eight luxury Virgin Limited  Edition properties post-Covid. It was fascinating to hear all about their environmental responsibility, engagement with local communities, customer service experience and continual search for innovation. These are all places I have only ever dreamed of visiting, but it is so good to see travel of all types back on the agenda for many.?

I finally tried Somer Svrio?lu’s newish Aegean/Turkish restaurant Maydanoz and it is only now, looking at the menu, that I realise it is predominantly vegetarian. It was sensational, with surely the best halloumi (pictured) ever.

There’s more to come so stay in the loop on Facebook and  Instagram or email me with any requests or comments. 

Please eat and drink well, travel with your tastebuds if not in person, and be happy and healthy – Lyndey x

L: Halloumi kebab with honey, sesame, rosemary and ash at Maydanoz. R: Chicken bits shawarma with tarator, pickled cabbage and yoghurt bread at Nour.

Recipes of the week

 

SMOKY CHIPOTLE BEEF BRISKET
This is one of those great set-and-forget recipes. Put a little bit of effort in at the beginning and then it cooks itself.
GET MY RECIPE HERE
 

BLOOD ORANGE CHIA PUDDING
Fresh, light and gluten-free, this pudding is a fantastic way to make the most of the short blood orange season. 
GET MY RECIPE HERE

In the kitchen with Lyndey

 

Moroccan Chicken Breast with Almond Couscous

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

Happy Birthday Lark Distillery

TOP: Luke Mangan’s roasted venison loin, beetroots, scorched spring onion and Tasmanian horseradish game sauce. BOTTOM L: With Lark Head Distiller Chris Thomson and  Bill Lark, Founder & Owner; R: Glass sommelier Mauro Bortolato looks after the whisky (I’m in the background with Bill Lark).

Tasmania’s Lark Distillery celebrated its 30th anniversary with a splendid dinner at Glass Brasserie with a stunning menu (including the venison pictured above) designed by Luke Mangan, to complement the whisky.

We began the evening with a Manhattan cocktail and Glass Brasserie happily shared their recipe with us:

60 ml Lark Symphony Whisky
30 ml Red Vermouth
2 dashes of Angostura Bitters
1 dash of Orange Bitters
1 Amarena cherry, for garnish

Combine liquid ingredients in a mixing glass with ice and stir until well-chilled. Pour into a martini or cocktail glass. Garnish with Amarena cherry.

Thereafter we tried, neat, of course, the Lark Symphony, their first blended malt; Lark Classic with a balance of sweet, spicy and savoury flavours; Lark Chinotto, an experimental release honouring the tradition and flavours of Chinotto, Lark Rare Cask Para single malt finished in rare Vintage Seppeltsfield Para Tawny Casks and finally, Lark Slainte whisky liqueur, named for the Gaelic expression for good health and made by Bill’s wife Lyn to a secret recipe. I couldn’t choose a favourite. Both Founder and Owner, Bill Lark and Head Distiller Chris Thomson, were engaging speakers and a good time was had by all. I recalled from a visit to the distillery in Tasmania many years ago that there is more peat in Tasmania than in Scotland and that Bill has consulted back to Scotland on making whisky!

You can replicate a little of this experience yourself as, until 31 August, an exclusive Lark Whisky flight will be available in Marble Bar. For $40 pp, guests can experience a whisky flight chosen by Chris Thomson featuring a 15ml nip of:

  • Lark Classic Cask
  • Dark Lark
  • Limited Release Chinotto Cask II, Cask Strength (60%)

What is a tagine?

Photo: Maria Orlova

OK so I am very excited to be getting back to Morocco in September. I still have the tagine I bought there on my first visit in 1978. Oh yes. 

Tagine is both the name for the clay or ceramic vessel with the distinctive conical lid in which the meal is cooked and the name for the Moroccan dish of slow-cooked spiced meat and/or vegetables, sometimes with fruit as well. The base is a wide, shallow circular dish used for both cooking and serving while the  lid traps steam and returns the condensed liquid to the pot, meaning a minimal amount of water is needed to slow cook the ingredients to succulence, also intensifying the flavour. They have been used for hundreds of years and may even go back to Roman times.

If using an unglazed tagine for the first time, soak in water, rub with oil, and dry out in a low oven for a couple of hours to remove any clay taste and strengthen the vessel. My tagine is glazed and has survived well, but my base, for holding the hot coals was not and sadly broke during a move. without the special base, you can put it over charcoal, but make sure it is not too hot by leaving good space or, much easier to cook in a low oven or on a very, very low heat on the cooktop, ideally using a diffuser to prevent it cracking.

If you don’t have a tagine you could come to Morocco with me and buy one, or use a slow-cooker. Whatever way, you might like to try my Chicken, Preserved Lemon and Green Olive Tagine.

Things to read, share and experience

– SYDNEY  –
The Grape, Grain & Graze Festival is on next week!
It’s been a long time between drinks but at last, the barrels are being rolled out for the Grape, Grain & Graze Festival next week. Wine enthusiasts can taste an incredible range of up to 1800 wines, sample entries from the Sydney Royal Beer & Cider Show and satisfy their food cravings with Sydney Royal medal-winning food.

It is a wonderful afternoon packed with tastings of the success stories from the 2022 KPMG Sydney Royal Wine Show. With entries from all over Australia, you can guide your palate around the wine regions of Australia and discover whether a Margaret River Chardonnay triumphs over a Barossa Shiraz or a Hunter Valley Semillon over a Yarra Valley Pinot Noir. I’ll be there so come and say hello.

Saturday 6 August 2022 – 2pm-6pm
Hall 6, Sydney Showground
Sydney Olympic Park

Tickets here but don’t delay as tickets are strictly limited.

– ONLINE –
Here is a video aimed at the hospitality industry but I think it makes interesting viewing for anyone interested in provenance. PorkStar and Straight to the Source put together a tour for Chef Nik Hill and drinks writer Mike Bennie to visit some sustainability-focused producers. Watch it here.

READ
The Unsung World of Delicious Spanish Vegetarian Tapas

– TO COOK–
Thanks to Broadsheet for 13 slow-cooking recipes by top Aussie chefs and restaurants to see you through winter. Make Matt Moran’s famous lamb roast, a bolognaise by Ben Shewry or Dan Pepperell, ramen by Tokyo Tina and more show stoppers.

–IN THE UK –

The Ibérica restaurant chain, by Nacho Manzano, has received the IWC Restaurant Wine List of the Year 2022 distinction, in recognition of their stellar Spanish wine selection in the prestigious International Wine Challenge (IWC) Awards in the UK. The wine menu is organised into style: whites, reds, rosés and cavas, sherries and vermouth and then again by both quality and region, such as BierzoPrioratRioja and Ribera del Duero, and also easy, lively and fruit-driven; smoky, soft and spicy; and light, fresh and crisp.

Food tours coming up…

 

DON’T MISS MY MOROCCAN TOUR
 23 September – 4 October 2022

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 to visit. Together we will enjoy exclusive dining experiences, take part in cooking classes and stay in luxury accommodation in the most charming, authentic riads?

If you’re keen to immerse yourself in a totally unique cultural experience, while taking your tastebuds on a culinary journey like no other, you need to quick – bookings close very soon!

Only a few spots left, find out more now!

YES! TELL ME MORE ABOUT THE TOUR



PUGLIA TOUR
8 – 14 October 2022
Discover why the Italians try to keep this popular holiday spot their little secret. This truly authentic wine and gastronomic experience takes in the best of what beautiful Puglia has to offer. Spend an unforgettable week learning the secrets of a deeply passionate and relatively undiscovered region of Southern Italy. (And yes, you will be able to make cheese like me.)
ALMOST SOLD OUT – Book Now!

FIND OUT MORE HERE