At a special showing of the documentary Finding the Voice with Tourism Australia’s Stuart Fyfe.
Welcome back,
It’s hard to keep up with news from Australia when travelling. Of course, the headlines come through but there’s not always time to read further. As much as I love travelling, I am an Aussie through and through.
Therefore I was thrilled to be invited by Tourism Australia in London to see the outstanding documentary Finding the Voice about John Farnham. What a journey! It was moving to see the great trust and friendship he had with his best friend and manager, the late Glenn Wheatley. Their professional relationship was always done over a handshake without a contract. It was especially poignant as Tim Wheatley, Glenn’s son, spoke at the beginning. I doubt there was a dry eye in the house and those of us who grew up during this era couldn’t resist singing along a bit. It was distressing to hear the voice of Olivia Newton-John, clearly not long before she died, along with other luminaries. It’s little wonder it is the most successful Australian documentary ever made. Go and see it!
L: Outside Lords Cricket Ground and R: The teams walking off at the end of play.
It was also great fun to go and watch the Australian Ladies’ Cricket team play the UK team at Lord’s Cricket Ground with The Australian Women’s Club London. Twenty of us had a wonderful time, with a guided tour of the museum and dinner first then fabulous seats. Despite some interruptions with rain, and the fact we didn’t win that actual match, there was some superb cricket played and it was a great experience. Of course, our girls have now retained the ashes. Fingers crossed now for the Matildas. It was wonderful too, to be able to watch the Wimbledon finals in the afternoon with a friend and not in the middle of the night!
Next, I’m going by Eurostar to Paris for a few days to meet up with a girlfriend from Melbourne. So watch out on FacebookandInstagramor email mewith any requests or comments.
Happy cooking, eating, drinking and travelling– Lyndey x
L: The men’s ashes (actually in a perfume jar) and R: The ladies’ ashes.
Recipes of the week
SLOW-ROASTED LAMB WITH SALAD OF BLACK-EYED PEAS & HERBS Gather the family and share this fabulous Greek dinner spread. GET MY RECIPE HERE
BLOOD ORANGE CROSTATA Blood oranges are in season in Australia as it is winter, but if you are in warmer climes this is also delicious with oranges or clementines. GET MY RECIPE HERE
In the Kitchen with Lyndey
Creamy Seafood Pie
While this is a flashback to 2020 when we first came out of Covid hotel lock down, it is a lovely recipe, originally created for Cure Cancer but good enough to make anytime. Watch this short video or read the recipe online here. If you would like to see more of my videos on both food and wine, subscribe to my YouTube channelHEREor follow me on Instagram.
Tips and Know How
Quinoa
All about Quinoa
I am a fan of quinoa and prefer it to other grains or carbs. I find it lighter and prefer the flavour and indeed it has fewer calories and contains more protein and fibre than the same amount of cooked rice. Best of all, it is gluten-free and a fantastic source of fibre, magnesium, B and E vitamins, iron, calcium, and several antioxidants.
However, I know some people struggle with how to best prepare it and it’s important to avoid overcooking to prevent an unappealing texture and losing nutrients. You want it to have good flavour and be light and fluffy. So follow my fool-proof steps below:
Measure out your quinoa and allow a ratio of 2 parts water to 1 part quinoa.
Rinse it in a fine mesh strainerunder cold water.
Place in a dry, clean saucepan on medium heat and toast the grains. This will develop a nutty flavour and help the grains absorb the liquid better and retain its nutrients.
Add the water and bring to a boil.
Lower the heat and gently cook, covered, for 15 minutes.
Remove from the heat and rest, covered for 5 minutes. Drain any extra water if necessary.
Fluff with a fork and serve or add to your dish.
Try quinoa anywhere you would use couscous, or use it instead of bulgur in tabbouleh tossed through salad leaves with pomegranate seeds as a salad.
Here’s a recipe for Spiced Rib Eye with Quinoa and Stinging Nettle Salad.
Some Other Quick Cooking Tips:
If you can’t find a ‘warm’ spot in your kitchen during winter for your dough to prove, pop your bowl of dough over a saucepan with hot (not boiled) water and place a tea towel over the top of the bowl.
Remember that when something is cold it makes our taste buds less receptive, whether it is wine (so don’t serve too cold) or flavour in food. If you are making something to serve chilled, like soup, you may need to season it more generously.
To ensure biscuits hold their shape and edge, chill or freeze the dough before baking.
If you drop an eggshell into your bowl when you crack an egg, wet your fingers and the shell will gravitate towards them so you can take them out.
Things to Listen to, Read and Cook
David Lebovitz’ Green Everything Sauce.
– TO LISTEN – Tips for First Timers to Japan Carolyne Jasinski fulfilled her lifelong schoolgirl dream to visit Japan. And she loved everything about it: the food, the experiences, even the chaos you might encounter at the world’s wildest interaction, Shibuya that handles millions of pedestrians a day. Listen to what she has to say.
– TO READ – Read all about the Tomatillo Indigenous to Mexico and used widely in Mexican cuisine, the tomatillo is increasingly popping up on Australian menus, and it’s a welcome sight. Resembling a green tomato, the tomatillo has a fresh and herbaceous flavour with minor citrus notes, and the texture of raw tomatillos is denser, crunchier and less watery than tomatoes. Learn more, including its many applications, here (pgs 16-17).Chef Mat Schuster: “History is Essential to Understand Spanish Cuisine” I thought this was a great headline. You see I think food always charts the course of history or in some cases creates it (think Irish Potato famine). I think we could do more to honour the past and take the best of it forward. I love that he believes that authenticity is compatible with change.
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.
Inclusions
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 and drop off to and from the desert camp
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
Cost $10,000 per person (twin share).
Download the full itinerary HERE or email me or travel@bypriorarrangement.com with any questions.
Puglia Food Tour – May 2024
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
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