July Newsletter

In the sound booth, recording voice overs for something exciting coming up

Another week gone and it’s been a bit of a rollercoaster for us again with my partner experiencing pain and so now some adjustment in his treatment. However, we try to remain positive and trust in our dedicated medicos – and good nutrition and everyday loving care. In a bit of a leap of faith and scramble to get together, I returned to Facebook Live last Sunday (see the links below) and it was a fun thing to do as I love teaching and showing people how easy things can be. It was also a welcome break to go back to doing something which has been part of my professional life for so long and forget everything else which is going on in my life and the world.

I am so distressed that Victoria is again in lockdown with implications for the Victorian economy, people  and businesses there, the whole Australian economy with closed borders but also for increased infection and loss of life. The way this has spread to Balmain in Sydney is scary and is just an inkling of what might happen if we don’t take care. I was shocked to see images of people out in Soho in London last weekend, and people queuing outside a pub in Sydney with no social distancing. Get real – we are still in the midst of a pandemic and we need to be vigilant and maintain social-distancing if we are ever to beat it. Please be safe.

I was also touched by the many comments about my dear friend, the late Carol Selvarajah whom I wrote about two weeks ago. Our friend John Newton wrote a wonderful obituary in The Sydney Morning Herald this week, which gives more of an insight into this talented, determined and gracious woman.

My writings have been much more prosaic, but I hope you might enjoy my blog The Best Winter Soups Recipes. It might amuse you to know that I am making “Grandma’s soup” for John. She would be pleased and I have often thought how she and John would get on well, sharing a love of fine English china. My heart goes out to all of you missing family and friends, especially when we need to remain fairly isolated at the moment. I commend to you the use of modern technology, Skype, Facetime and especially Zoom for group meetings. I try to make the weekly catch up with members of the Australian Women’s Club London, some of us in Australia and others in the UK. It’s great to hear others’ perspectives on what is happening. And even an old-fashioned phone call works well.

I also spent a few hours back in the studio this week, recording voice overs for a soon -to-be-released TV series.  I am thrilled and delighted to let you, my loyal subscribers know first (shhhhhhhhh): we have re-edited the many extra hours of material from the original production of Lyndey & Blair’s Taste of Greece to create a different TV series Greece with my Son. The original series continues to do very well around the world. This one has much more Blair and much more archaeology in it. You will see the genuine interaction between Mother and Son, appreciate his humour and vitality. I can’t wait for this to be released as a further lasting legacy to a wonderful young man.

I hope you have a lovely week ahead.

Now read on or scroll down, remember there’s something for everyone in this newsletter wherever you are in the world.

YouTube video

Pork Larb

Here’s one of my YouTube videos you may not have seen. I shot it a few years ago when I released my own knife, but the recipe for Pork Larb (or chicken or beef) is very easy and appealing, so I wanted to share it with you. Watch me make it on YouTube here. You’ll find the written recipe here. You can subscribe to my channel here, where I also have meals in a minute and will be adding more videos over time.

Celebrate Bastille Day

Paris Brest with Triple Berry Jam, Rosewater Cream & Spun Sugar

Bastille Day is the French National Day, celebrated annually on 14 July. I see it as an opportunity to celebrate all things French, so here are some of my favourite French recipes for you to enjoy.
Gruyere gougére
Twice-baked cheese and truffle souffle (you can just leave out the truffles if you wish)
Pork rillettes with easy pickled vegetables
Mussels in Pastis saffron broth
My coq au vin rose with pommes puree and frissee salad
Paris Brest with Triple Berry Jam, Rosewater Cream & Spun Sugar
Chocolate souffle
Lavender Creme Brulee


Twice-Baked cheese & Truffle Souffle from Lyndey Milan’s Taste of Australia TV series & cookbook
Photography Stuart Scott

Facebook Live

I have resumed my weekly Facebook Live cooking demos on Sundays from 6 – 6.30ish Australian EST or 9am Greenwich Mean Time, a time I hope suits everyone.

Last week I showed how to achieve Crisp Skinned fish, cooking some veggies in the same pan. I also matched a wine with it.  If you missed it, you can watch it here. Click here for the written recipe for Crisp Skinned Flathead with Capsicum. and read my blog on How to Cook Fish with Crisp Skin.

This coming Sunday I’m going to make some quick finger food and talk about sparkling wine. You’ll have to watch to find out which recipes and which wine. Do tune in and ask questions.
Details and how to join here.

What’s in Season in July
in Australia

Strawberries, Blueberries and Pineapple


  • Apples
  • Avocados
  • Banana
  • Custard apples
  • Dates
  • Grapefruit
  • Kiwifruit
  • Lemons
  • Mandarins
  • Nashi
  • Oranges: Cara Cara Navel
  • Oranges: Navel
  • Pomelo
  • Quince
  • Rhubarb
  • Strawberries
  • Tangelos


  • Beetroot
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celeriac
  • Celery
  • Fennel
  • Jerusalem artichokes
  • Kale
  • Kohlrabi
  • Leeks
  • Onions
  • Parsnips
  • Potatoes
  • Pumpkin
  • Radicchio
  • Silverbeet
  • Spinach
  • Swede
  • Sweet potato
  • Turnips

Pumpkin, Fennel and Jerusalem Artichokes

Know Your Potatoes

Winter time is peak potato time – they just love cold soil – look at Ireland!
Desiree – A very popular all-rounder with pink skin and pale yellow flesh. It’s particularly suited to crafting gnocchi, mashing and roasting. Use Desiree potatoes in casseroles, soups and spicy curries. Fabulous in my smashed potatoes.

Kestrel – With a distinctive purple-blushed skin, the Kestrel is a stand-out spud. There is no need to peel this potato. Simply wash then steam or gently boil then roast and smash.

Brushed – Brushed potatoes are sold unwashed and are mainly the Coliban and Sequoia varieties. Suitable for French fries, mashing and roasting. They’re also the preferred choice for jacket potatoes.

Toolangi Delight – The versatile Toolangi Delight makes delicious gnocchi, and is ideal for frying, mashing or roasting.

Coliban – Best for crunchy French fries and mashing, this potato is quite floury. Add it to bakes, casseroles, gratins and soups.

Kipfler – This elongated potato is favoured for its buttery flavour and waxy texture. Perfect for boiling or steaming, the Kipfler is the go-to salad spud.

New Potatoes – These washed gems have creamy skin and firm flesh. New potatoes are harvested when young and tender. Great for boiling and drizzling with pesto, pan-frying or steaming. Good for salads too.

Recipe of the week

Potato Gnocchi with Smoked Bacon, Broad Beans, Nettles and Ricotta

This lovely recipe was part of a “cooking class” Ian “Herbie” Hemphill and I had on camera with Rodney Dunn at the Agrarian Kitchen and in Tasmania when we were filming Lyndey & Herbie’s Moveable Feast
Find the full recipe here. 

Less waste, more love

Less food wasted, farmers more appreciated during COVID-19 shutdown

Some interesting news here. Households are wasting less food in the COVID-19 shutdown and these good habits are set to continue, according to a new study by the NSW Department of Planning, Industry and Environment of 415 households.

The new social research also showed 86 per cent of people are glad to live in a country like Australia that grows its own food and 70 per cent appreciate farmers more.

The Department’s Love Food Hate Waste program manager Amanda Kane said Love Food Hate Waste program research showed adversity had helped NSW households appreciate food and where it comes from significantly more.“People are wasting less food, they’re making the most of the food they buy and they are really valuing the role of our food producers and our country’s food supply chain more.”

The survey showed NSW households were practicing more good food waste behaviours during the shutdown, such as planning meals, storing food correctly and using up leftovers. It also showed that they intended to keep up these practices afterwards.

Key findings include:

  • 30% of people more often checked what food they already had prior to leaving the house to shop, 19% wrote a shopping list more often
  • 20% of people planned more often to keep extra for lunch or dinner the next day 
  • 30% tried new meals and recipes more frequently 
  • 39% bought extra food, with 32% buying more “just in case” and 45% buying more food out of concern it wouldn’t be available next time
  • 59% say they are determined to waste less food due to the lockdown experience
  • Most NSW people have found the new food management behaviours they have adopted to be very useful and plan to keep doing it after the lockdown ends 
  • 67% said they will continue to consider the best way to store food, 65% will continue to check what food they have before shopping and 64% will keep freezing food to extend its life
  • The majority of people (65%) shopped for food with the same frequency as normal during lockdown, 14% shopped online more often
  • 46% say they appreciate food more and 47% understand more about where food comes from and what it takes to get it to them

Is this true for you too?

Download the full report from the Love Food Hate Waste website here.

Next Week

My Ultimate four Cheese Macaroni – on the menu next week

Next week for me on social media looks set to be one for delicious comforting foods. Make sure you don’t miss my much-loved recipe for macaroni and cheese, it’s a crowd pleaser.
My foodie tip for the week will be how to reduce the fat in fried eggs and how to get them right every time – and I also share a very wicked but delicious cake.

When it’s all over …
Come Travelling with me in 2021

L: Stunning Alberobello and R: colourful tajines in Morocco


While I sadly had to postpone my wonderful culinary tours this year, we now have dates for next yet. Many more details to come, but I wanted to give you, my subscribers the first heads up. Although it is too soon to be thinking about travelling overseas again, here are the dates:
Culinary Adventures in Puglia and Basilicata: 10-16 October 2021

Details here.
Morocco culinary tour approx 13 – 25 May (dates still to be definitely confirmed) – some information here. Meanwhile read How to enjoy Morocco at home.

Follow my food and travels on Facebook, Instagram, Twitter and Pinterest. don’t forget my YouTube Channel for easy recipes.
Please share my update with your family and friends. They can subscribe here.  And I am also storing them on a tab on my website, so you can look back at previous updates.

What are you cooking, eating and drinking?
Warm wishes,

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