The board of WOHO (Women in Hospitality) L to R: Claire van Vuuren, Julia Campbell, Lisa Hobbs, Kylie Ball, Lisa Margan, Adele Lausberg and me
Another busy week, with a lovely highlight when I emceed the relaunch of WOHO (Women in Hospitality)mentoring programme. WOHO was established in 2016 within NSW, building membership in and around Sydney to achieve over 500 members. We are now expanding to QLD in February, WA in April and are committed to expansion in Vic and SA before the end of the year. Our Mission
To inspire, support and foster the career development of women in the Hospitality Industry. Our Vision
Better gender balance across all facets of the hospitality industry, especially in senior positions, and for women to have the confidence to seek professional development within the sector.
Membership of WOHO is free with a range of benefits including access to networking opportunities, mentor program and events on industry topics. Members are from all industry sectors including restaurateurs, chefs, apprentices, restaurant front-of-house personnel, event managers, industry consultants, caterers, suppliers, producers, trainers and media.
We are all volunteers on the Board, committed to the hospitality industry, career progression for women and demonstrating the opportunities that exist within the industry. We aim to create a voice for women in the hospitality industry and to inspire females to enjoy a successful and rewarding career. What’s New – I have decided to include a sweet and savoury recipe of the week. I hope you enjoy them both. Next Stop – I’m off to Egypt on Sunday so won’t be able to send an update for a couple of weeks, but you can keep up with my travels on social media. Meanwhile I would love an recommendations for Egypt? I have never been before, but have been fascinated ever since studying Pre-Christian art for the Higher School Certificate. I am so looking forward to cruising down the Nile from Luxor to Aswan.
Remember- scroll down as this newsletter is full of info wherever you are in the world!
Serves 6 – 8
Preparation: 5 minutes plus 30 minutes freezing
Cooking: up to 40 minutes
1 sheet (375g) ready–rolled butter puff pastry
100g blanched almonds
100g caster sugar
1 slosh of vanilla extract
4 big beautiful ripe peaches, or 5 nectarines or 6 – 7 apricots, halved or quartered depending on size
Greek yoghurt or thick cream, to serve
1 tablespoon apricot jam
1 tablespoon water
Defrost pastry and unroll (or remove one sheet if a flat pack) and carefully press into a greased, approx. 20cm round tin, with a removable base and fluted edges. You may need to roll it out a little larger to fit. Roll a rolling pin over the top to cut off any excess around the edges and use this to patch any gaps. Prick well with a fork all over, including the sides and place in freezer until frozen or for at least 30 minutes.
Preheat oven to 200°C and place frozen pastry base in until brown, around 10 minutes or until golden. Don’t worry if it puffs up a bit. You can push it down with the filling.
Meanwhile whiz together in a food processor the almonds and caster sugar. Add the butter, egg and vanilla. Pour mixture into pre-baked tart shell. Place summer fruit halves neatly around the sides and trim the last one into a round to place in the centre. Return to oven and bake until golden, 30 minutes or more. Keep a close eye on it for the high sugar content means the frangipane can burn easily! You may need to shield the pastry and outside of the tart with foil.
Bring apricot jam and water to the boil either in the microwave or in a small saucepan. Mix. It should be of a consistency to brush over the tart. If it is too thick, add more water and reheat. If it is too thin, boil for a little longer. Use a pastry brush to put this on the pears and exposed pastry only, it would break the surface of the frangipane.
Serve hot, warm or cold with thick cream or Greek yoghurt.
There is nothing quite like a new season apple. Bilpin and Stanhope apple harvests are underway and Royal Gala apples are sweet, juicy and crisp. Available from February through to August, Royal Gala apples are a medium-sized and the skin has a yellow base with red flushes.
Tangy limes are plentiful and very affordable and also look for bulk buy specials. To maximise the volume of juice you get from a lime, roll limes between your palm and the benchtop to loosen fibres before cutting and juicing. This Lime Cheesecake With Summer Fruits is a crowd-pleaser.
Sun-ripened golden and white-fleshed peaches and nectarines are still brimming with flavour. The large golden-skinned and fleshed Golden Queen variety has started, these are a gorgeous peach to preserve or poach.
Citrus caviar is the affectionate name given to finger limes. Originally from the Queensland rain forests, these small elongated citrus fruits are about the size and shape of a thumb. Inside the finger lime, you’ll discover juice-filled pulp that resembles small ‘pearls’ that burst in your mouth with a vibrant citrus tang. Try this Finger Lime & Ginger Dressing. Also fabulous in a gin and tonic, or to finish off an Asian stir-fry.
Grapes season is here and fruit has never tasted sweeter. Select from seeded and seedless varieties, with grape colours ranging from pale green, pink or black. Varieties include Crimson, Menindee seedless, Sultana and Thompson. I like them chilled when it is still so steamy outside.
Bursting with flavour and antioxidants blueberries from Victoria and Tasmania are available at good prices. However, I also tasted some sensational ones from Blueberry Greens from south West Rocks when I was in the Kempsey Shire last week.
Creamy Queensland bananas are an Aussie favourite and good value. Cut up, freeze and then process for a quick, healthy, vegan, gluten-free, dairy-free “ice-cream”.
Broccolini, Sweetcorn and Sweet Potatoes
Leafy and nutritious kale is a popular choice for green juices, stir-frying or adding shredded to frittatas and omelettes. Add a bunch to your shopping list. This sautéed kale, enoki, mushrooms & eggs is an ultra-delicious way to start or finish the day.
Versatile snake beans are also known as yard beans or long bean are in season. Sold in bunches of around 40cm long, these beans are tender and ultra-versatile. Steam or stir-fry to serve as a side dish or add to a stir-fry.
Golden cobs of sweetcorn are a popular buy and a family favourite. Boil whole cobs or remove kernels for fritters, muffins and salads. Try these delicious potato & sweetcorn.
Fleshy, red capsicums are a thrifty buy so eat them in salads, pasta or roasted for extra sweetness.
Versatile carrots have a superb flavour and are rich in vitamin A. This variety is distinguishable by their deep orange colour and shorter and thicker shape.
Crunchy Iceberg lettuce is a choice buy. Core lettuce and cut into large wedges dressed with your favourite salad dressing. Icebergs pleasant crisp texture makes them a top addition to rice paper rolls, teamed with mango and chicken.
With their mild onion flavour leeks are the perfect choice for teaming with mushrooms, eggs, tomatoes and seafood. Larger leeks are sold by the stem, while thinner stems are sold in bunches.
With its attractive orange flesh and rich creamy texture kumara is delicious roasted and enjoyed hot or cold in a salad or couscous dish. Spice it up with a little grated ginger, chopped coriander or cumin to make it extra special.
Grilled Salmon on Lemongrass Skewers
Preparation: 10 – 15 minutes
Cooking: 4 minutes
3 x 30 cm lemongrass stems
400g salmon fillets
1 tablespoon (20ml) ponzu (citrus soy sauce)
Trim lemongrass tops; cut off hard base of stem. Cut remaining sticks in half lengthways; then widthways, you will have 12 lemongrass skewers.
Remove any skin or bones from the fish; cut fish into 12 x 3cm pieces. Thread each piece onto a lemongrass skewer.
Cook on a heated oiled grill plate (or grill barbecue or frying pan ) until the salmon is browned lightly, approx. 2 mins each side, or until cooked as desired.
Splash with ponzu and serve immediately.
Lyndey & Blair’s Taste of Greece on Amazon Prime Video!
On location filming Lyndey & Blair’s Taste of Greece in Epidavros
I am thrilled to advise that this wonderful series with my late son, Blair, can now be seen far and wide. It is available on Amazon Prime video in the UK, Australia and New Zealand, so if you missed it, you can watch it HERE. If you do, and you enjoy it, please might you be kind enough to give it a review. Even a short review (with a 5 star rating if you think it is deserving) would be a wonderful help as it would be fantastic to be picked up as a highlighted program in Amazon’s suggested genres carousels.
You can learn more about Taste of Greeceon my websiteand also search forrecipes from the showand the accompanying cookbook.
Nip of Courage
Phoebe Scutts from Nip of Courage filming at Wildbrumby distillery
It’s not only wineries which have been affected by Australia’s worst bushfire on record, there are many distilleries which have suffered too, with many facing extended closures and hardship. So Spirits & Cocktails Australia (an association of all the big liquor companies) is giving $100,000 in sponsorship of The Community Spirit as a joint initiative with Nip of Courage to help these distilleries. They buy their spirits at full retail value which are then redistributed by Nip of Courage as donations to a range of industry bushfire fundraisers.
I became aware of this last night at the WOHO mentoring launch (see above) when spirits were supplied by Kathleen Davies from Nip of Courage and we held a raffle and raised $960 to go to the Kangaroo Island Distillery. Affected distilleries include Joadja, Wildbrumby, Stony Creek Farm, Kangaroo Island, Reed & Co, Karu and Craft Works Distilleries. It was especially poignant to learn that Wildbrumby Distillery, where I had filmed a fabulous segment for my Taste of Australia TV series with owners Brad and Monika Spalding had been closed by fires too.
Last week we also launched our very own stock footage website Exciting times. We gathered friends of Flame, producers and content creators to celebrate. We enjoyed some fabulous wines from Nepenthe and food from my TV series and cookbooks Lyndey & Blair’s Taste of Greece, Taste of Australia and Lyndey & Herbie’s Moveable Feast.
What is stock footage? Well simply said its small video clips, usually around 15-20 seconds long that fills or links sequences in a film, TV show or even an advertisement. Stock footage can set the scene, prompt or communicate an idea, build mood and anticipation. Footage clips can be big or bold, or subtle and artful. It can fill gaps where needed and has the ability to move a piece along. At best it can do all this without the viewer even noticing its origin, it just runs on as part of the story or piece you are watching. Here’s some examples,
In front of trulli in UNESCO site Alberobello, Puglia
What are you doing in April and from 30 September to 6 October this year? I love hosting tours and have done a lot in the last five years. All the organisation and stress is removed while lifelong friendships are made. What’s not to love? I am with my guests 24/7 and am able to offer visits and experiences both on and off the beaten track.
Culinary Adventures in Puglia 30 September – 6 October 2020.
Puglia is a relatively undiscovered part, in the boot of the heel of Italy, it’s where Italians go for holidays!
“I loved every moment of the tour, Lyndey is an excellent host, great fun & very knowledgeable in wine & food while our tour guide, Max, knows the history of Puglia so well, which was great as we visited lovely old towns with amazing old buildings.Our accommodation was 4 to 5 star & wonderful & we had some truly amazing meals & wines.” writes Julie Tulloch, a fellow traveller in May last year.
It was such a fabulous experience, we are repeating it in October 2020 to share an unforgettable week of culinary and cultural exploration. Think hands-on bread, cheese making and cooking class; visits to wineries, olive farm, tours of UNESCO sites Alberobello & Matera & other cultural centres with local guides. All sensational meals and wines included. You only need money for the very inexpensive shopping you will find there. Group size: an intimate 8-16 places only
Price: $5499 per person for all ground arrangements (single supplement $799)
Lodging in authentic, family-run noble estates and palaces
Operated by: Local Puglia specialist Southern Visions Travel: the leading experiential travel company in Southern Italy
Full brochure here