On the Road Again

Hon Sandra Nori speaking at the launch of Tasting Success.

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.

The next day I travelled to Shoalhaven to be part of this years Autumn Celebration of Food in the Shoalhaven, presenting to 60 engaged locals on How to use Regionalism to Market Produce, Restaurants & Local Experiences.

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 Facebook and Instagram or email me with 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


Papoutsakia or stuffed eggplants translates to ‘little shoes’ in Greek.

Use them elevate your sweet and savoury Autumn recipes.

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 channel HERE or follow me on Instagram.


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.

Quince Recipes
Moroccan Lamb Shanks with Quinces
Oven-poached Quinces with Honey and Star Anise

Baked Quinces with Almond Tuiles
Warm Winter Fruit Salad

Warm Winter Fruit Salad

For Travellers

Pinxto in San Sebastian. Photo Food + Drink Destinations


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?

San Sebastian Pintxos Guide – What To Eat in San Sebastian Spain

23 of the Best Tapas in Seville
Madrid Food Guide

Spaghetti with Clams, A Primer is a wonderful read for armchair travellers too.
In Naples 
Totò Eduardo E Pasta E Fagioli: Tradition, With a View

In Marseilles, France
La Sicile Authentique: An Italian Hideaway

Le Vésuvio: Italian Holiday

French Polynesia dreamy islands and ocean, a sensory experience unlike any other

And here’s a great piece for all of us from  nutritionist Zoe Bingley-Pullen Eating Well Away from Home with 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 PressReader or 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

Full itinerary and enquiries here or email me.

L: The Salento Coast R: UNESCO heritage site Alberobello.