Happy New Year


With my beautiful grandchildren in Singapore in November

Happy New Year and may it be full of joy, love, peace and all good things? A special hello to new subscribers – please make this space your own and email me any questions or comments you have? Have you been enjoying a somewhat slower pace of life recently? I have and want to keep that summer vibe going for as long as possible, enjoying Sydney with casual meals and spontaneous swims or catch ups with friends.

Delighted to say we have a slight extension of time for this until next Monday 15 January – so if you’ve been thinking about this have a look? Or contact me. It is the perfect combination of culinary travel, cultural experiences, behind-the-scenes visits to characters and producers, free time and bonhomie. More below.
Read my story My love affair with Italy, Italian Food and the Italian Meal as there is information on Pugliese food at the bottom.

Just before Christmas, on Mornings on 7 I made Spiced Cherries and also a Left-over ham & cheese pull apart. You can watch it here and I also have a close up of the pull apart which I put up on Youtube (see below).

In very sad news we learned that all round nice guy, Australian-born chef Bill Granger had lost a relatively short, private battle with cancer on Christmas Day. Having known him for many years and being fortunate to have caught up with him in London where he and his family had been for over a decade, I hope the many tributes will be some small comfort to his wife and business partner Natalie. I will never again make scrambled eggs or ricotta pancakes with honeycomb butter without thinking of him, nor see avocado toast on a menu without crediting him.

Sydney’s fireworks to welcome in the New Year are famous and I was lucky to go to a lovely small party at a friends who has an impeccable view of the harbour (see photo below). I think we all want peace first and foremost for 2025.

I am pleased to share with you my review Inside Fysh, Josh Niland’s first restaurant Australia which was published online for Good Food. It was great fun to take my daughter there for an early birthday present when I was in Singapore.

As ever, keep up to date with me on Facebook and Instagram.  Please always feel free to email me with your requests or comments. 

Keep cooking and you’ll keep smiling– Lyndey x


On set with Larry Emdur and Kylie Gillies at Mornings on 7

An incredible view of the fireworks over Sydney Harbour

Recipes of the week

Keep things light after Christmas with this gluten-free feast.
A wonderful way to celebrate stone fruit with the extra crunch of macadamias

In the Kitchen with Lyndey


Ham and Cheese Pull-Apart

Here’s a close up look at how to make my ham and cheese pull apart. You might have some Christmas ham lurking you would like to use up?
If you would like to see more of my videos on both food and wine, subscribe to my YouTube channel 
HERE or follow me on Instagram.

All About Zucchini

Many ways with zucchini

Zucchini is right in season now and I, for one, am eating it as an alternative to pasta (see recipe above) post Christmas indulgences. Last night I had spiralised zucchini with seared scallops, an Asian dressing and coriander leaves. So what is it about zucchini?

Slice, dice, chop, grate, spiralize…it is so versatile. With its tender flesh and mild flavour, zucchini is a very versatile veggie. Due to its delicate flavour and texture, zucchini naturally takes up other flavours and can be used in many different ways. Better still — no need to peel, just use the entire vegetable!


Using a vegetable peeler, slice zucchini lengthways to make these delicate wafer-thin ribbons. Toss into salads and hot pasta sauces. Add some lemon zest.


Thread onto skewers to complement chicken or meat, or use as a delicious addition to stir-fries or frittatas. Or fry as fritters. Add to tarts.


Add to burger or meatball mixtures, Bolognese sauce or fritters. Hide it under the toppings of pizza for kids who don’t like veggies. Great in frittata. Amazing in Greek fritters. Or even in cake.


Made using a spiralizer, zucchini noodles  can be used in place of spaghetti, added to coleslaw or tossed through salads. This is my absolute favourite way of using them and a great way to cut down on calories and carbs.


Thinly slice zucchini lengthways using a hand-held julienne peeler, then add to salad bowls, laksa or pasta sauces.


Pan-fry and add to pasta bakes, stir-fries, soups or fried rice

Tips and Know How

Burrata with sauteed eggplant & basil. Photo: maxinpuglia

Puglia is the home of burrata and mozarella. Making it and tasting it fresh is incredible. So I was interested to see 9 tips to spot a good quality mozzarella.

Have you noticed a trend to drink champagne in wine glasses rather than flutes? Here’s why. Read Enough with the flute! Let’s free ourselves from this useless and damaging glass. Let’s go back to the goblet. Do you agree, or disagree?

If you are experiencing hot weather, you might find my blog Keeping It Fresh useful.

If you chill onions before slicing or chopping them, they will cause less tears.

While there are so many beautiful tomatoes about, please, please don’t store them in the fridge. If you do they will become mealy as the natural sugars in them will convert to starch and reduce the flavour and their ability to ripen well. Ripen and store at room temperature until they are brightly coloured and slightly soft. Only if you haven’t been able to eat them when they are perfectly ripe put them in the fridge – better a cold tomato than a shrivelled one. Store them stem side down. Read more here.

Moroccan Culinary Tour

Colourful tagines in the souk

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.

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.

  • 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 & drop off ton the day trip to a desert camp with optional camel riding.
  • 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

“I just wanted to thank you for the wonderful trip you organised to Morocco with Lyndey!
I found everything absolutely wonderful.The group was amazing as we all had the same likes in life – food and wine and adventure! Thanks again”
Anne, September/October 2022

Cost $10,000 per person (twin share).
More information HERE, full itinerary HERE or email me or travel@bypriorarrangement.com with any questions.

L:dyes in the soukand R: fabrics and rugs in the souk

Puglia Culinary Adventure – May 2024

Hands-on making fresh mozzarella 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
  • Lodging in authentic, family-run noble estates and palaces.

Puglia in southern Italy is the home of fabulous fresh food.  Because it is off the ‘beaten tourist track’, it is an exceptional culinary experience.  Lyndey knows Puglia well and, as your host, you will find her warm, friendly and so very knowledgeable about food and wine.  Lyndey provides very personal attention to all her guests.  I, personally learned so much about food from her.
When travelling overseas, you have to worry about ‘when things go wrong’.   I was in this position and needed medical care.   The travel Company managing the tour went ‘above and beyond’ to ensure that I was well looked after to ensure I got home safely.
Di, October 2022.

Cost $7439 per person (twin share).
Full itinerary and enquiries here or email me.

L: the freshest seafood on the planet and R: Orecchiette with broccoli raab (maxinpuglia)