Hon Sandra Nori speaking at the launch of Tasting Success.
Hello, and a big welcome to my new subscribers whom I have met all around the country in the last few weeks since I last wrote – it has been an action packed month.
It was great fun to present a masterclass on Tea & Tannin in Adelaide for Tasting Australia, based on the research for my thesis a couple of years ago, which was very well received. Afterwards, I flew across to Ceduna for a drive down to beautiful Streaky Bay where I was a guest chef at The Taste of Streaky Bay Long Lunch. While it’s been a long time since I have spent three days in the kitchen cooking for 100 covers, I had some lovely helpers and made some new friends along the way. I was delighted to use the outstanding local produce for my menu of: Oysters with Finger Lime Ponzu and Streaky Bay Gin Bloody Mary dressing; Lamb Shoulder with an Okkah Crust, Heirloom Beets, Pea Puree and Salad of Pumpkin, Cashew, Chilli and Spinach and Spiced Honey Roasted Pears with Almond Brittle.
Then it was back home for the 2023 launch of Tasting Success, the female chef mentoring programme of which I am Patron and Co-Founder, since 2007. In an exciting development we have gained NSW State Government funding to roll the programme out across the whole of NSW so other females studying commercial cookery can be upskilled with masterclasses and have 35 hours face-to-face with a leading chef. The women who undertake this say it changes their lives. I invited the Honorable Sandra Nori along to the evnet, as it was she, as Minister for Women in 2006, who met with me and helped me make the programme a reality.
I popped home for one night before flying to Coffs Harbour to be a Guest Chef at the Bellingen Show over the weekend 13-14th of May. I gave some Fast, Fabulous and Frugal cooking dems and cooked a Spanish lunch for 10 on the Sunday. I then took an early flight out on the Monday morning and in the afternoon headed to Singapore for a precious two days with my family there. I flew into London Thursday morning and thought it time I sent out a newsletter.
Exciting – my hosted Morocco tour is confirmed April 27 – May 8 2024 – the brochure with itinerary and costings will be out next week but you can always enquire with By Prior Arrangement.
On Monday I am making my first trip to Albania – you can keep up with what I’m doing there on FacebookandInstagramor email mewith any requests or comments.
Happy cooking, eating and drinking – Lyndey x
L: Streaky Bay Oysters with Fingerlime Ponzu and Streaky Bay Gin Bloody Mary Dressing and R: the service and kitchen teams at the end of a successful Taste of Streaky Bay Long Lunch. Look at the view!
Recipes of the week
STUFFED EGGPLANTS Papoutsakia or stuffed eggplants translates to ‘little shoes’ in Greek. GET MY RECIPE HERE
EASY PICKLED ORANGES Use them elevate your sweet and savoury Autumn recipes. GET MY RECIPE HERE
Fun with Wine
Sparkling Red – just click on my image
Here’s another in my series, Fun with Wine. What is sparkling red? If you would like to see more of my videos on both food and wine, subscribe to my YouTube channelHEREor follow me onInstagram.
Quinces
Quince has a relatively short season, generally from March to May in Australia but it cooks and preserves so well you can enjoy it for much longer.
Quince is hard and knobbly, sometimes with a bit of soft down on the outside. However, it has a wonderful unique flavour and aroma; the texture is firm and gritty, and the taste is similar to pear or apple with hint of lemon It can’t be eaten raw; the magic happens in the cooking when the fruit develops a deeper richer flavour and the perfume becomes even more pronounced. The flesh colour changes from a pale yellowy white to a beautiful rosy pink and finally a deep ruby red depending on the cooking time and method.
Quince is a very good source of dietary fibre, which is important for the normal functioning of the intestine. Also a very good source of vitamin C which contributes to the formation of collagen which plays a role in healthy gums, teeth, cartilage, bones and skin. It also provides potassium which may help balance the effects of sodium from salt.
When preparing quince, it can discolour for exposure to the air so drop into acidulated water. If you need to scoop out the core in the middle use a melon baller.
It’s often used in jams, jellies,quince paste and other preserves, as well as in desserts like pies and tarts or for savoury use in tagines. It can also be used to make liqueur or brandy.
Pinxto in San Sebastian. Photo Food + Drink Destinations
TRAVEL IN MANY GUISES
I have had very little time to read up much at all on all the places I am going on what is going to be an extensive trip. So many interesting things coming into my inbox, so I thought I would share them, even though we might not be going to all of these places, but some readers may be – or we can all live vicariously?
And here’s a great piece for all of us from nutritionist Zoe Bingley-PullenEating Well Away from Homewith lots of tips for when you are on the road.
New issue of Selector
The May/June edition of Selector Magazine is out now!
It explores all things alternative, and how some of the leading lights in Australian food and wine have taken the road less travelled to craft more sustainable pathways in their practices.
The cover shows food waste pioneer Jo Barrett talking about her farm community ethos behind Little Picket, Lorne, James Viles shows how he’s embedded principles of sustainable supply chains in his work with Dining by James Viles at Park Hyatt Sydney, while in wine it explores how organic winemaking has come of age in Australia.
There’s a whirlwind tour of London’s resurgent wine culture, a taste of Tassie’s best Pinot, a very special tasting with Tahbilk Winery, recipes, and a whole lot more.
My recipes focus on cheese: Cauliflower Bake with Porcini, Comte Cheese Souffles, Mozzarella-stuffed Chicken, Beetroot & goat’s Cheese Tart and my Ultimate Cheese Toastie.
Available now at selected newsagents, on PressReaderor subscribe via the website.
Puglia Food Tour – May 2024
Meet Giorgio who milks his cows on the farm, pipes the milk through to the cheesery next door. With him you can make cheese and have lunch in his farmhouse. Unforgettable
Puglia is flanked by the Adriatic to the east and the Ionian Sea to the west with 400 km of coastline and more sunshine than anywhere else in Italy. I have been there many times, falling in love with it on my first visit in 2013. That’s why I’m going back – again – and hosting a Culinary Adventure – again! This time we have added an extra day and a couple of new experiences, including a “tomato day” and a trip on the glorious water.
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
Cost $7439 per person (twin share) includes:
A truly authentic wine and gastronomy experience
Enthusiastic, full-time tour hosting by me
7 nights lodging at 4-star hotels
Peace of mind knowing you are with the most professional travel and tour company in Puglia
Access to the up-and-coming vineyards and small local producers
Walking tours of the region’s most characteristic towns with certified local guides
7 special breakfasts
5 memorable lunches
6 extraordinary dinners (of which one is a light aperitif)
Guest shuttles and transfers
Accompaniment by bi-lingual Pugliese locals and guides
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