GalleryPete Evans’ Stracciatella Soup with Cavolo Nero and Lardo
Servings: 4
Preparation: 10 minutes
Cooking: 15 minutes
Ingredients
1 litre (35 fl oz/4 cups) chicken stock
100 g (3 1/2 oz) […]
Pete Evans’ Stracciatella Soup with Cavolo Nero and Lardo
Entree, Italian, Lyndey Milan, Lyndey Milan's Taste of Australia, Soup
GalleryPearl Meat with Native Australian flavours
Lyndey Milan's Taste of Australia, Meat
As a fan of Australian native spices, I was delighted to use them with another indigenous product, pearly meat from the Pinctada Maximum oyster which […]
GallerySemi-dried Plum Tart with Chestnut Crumble
Dessert, Fruit, Lyndey Milan's Taste of Australia
Girard Ramsay from Mt Lofty House Hotel in the Adelaide Hills told me about these beautiful local semi-dried plums, so I was determined to use […]
GallerySpiced Rib Eye with Quinoa and Stinging Nettle Salad
Lyndey Milan's Taste of Australia, Meat
I cooked this with the beautiful backdrop of Arthur Boyd’s property, Bundanon and took inspiration from the cattle farm and landscape to create a dish […]
GalleryLinguine with Seafood and Garlic Crumbs
Lyndey Milan's Taste of Australia, Pasta, Seafood
This recipe was made with the stunning seafood I gathered on my farm trail from Lucky in Ulladulla and the local vegetables collected from my […]
GallerySnails in Herbed Cream Sauce on Garlic Crumbs
Canapes, Lyndey Milan's Taste of Australia
Serves: 12
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
12 snails in the shell
1 tablespoon butter
1 eshallots, finely chopped
¼ cup (60ml) dry white wine
¼ cup (60mls) heavy […]
GallerySteamed Banana and Ginger Pudding with Coffee Ginger Glaze and Bruleed Bananas
Baking, Fruit, Lyndey Milan's Taste of Australia
I make this beautiful banana and ginger pudding using fresh ginger rather than powder as it gives it a more modern edge. If your ginger […]
GalleryRabbit Boudin with Broad Beans, Peas and Vichyssoise Sauce
Australian, Do-Ahead, Entertaining, Entree, French, Light Lunch, Light Main, Lunch, Lyndey Milan, Lyndey Milan's Taste of Australia, Meat
Rabbit Boudin with Broad Beans, Peas and Vichyssoise Sauce. Recipe by Tony Worland from Tonic Restaurant
Tony created this Rabbit Boudin with Broad Beans, Peas […]
GalleryMelon with Spiced Sparkling Drizzle, Quark and Pistachios
Breakfast, Lyndey Milan's Taste of Australia, Vegetarian
Quark, a fresh, set cheese with a slight acidic taste, is made by straining warm soured milk. It is traditionally made with just milk, as […]
GalleryPete Evan’s Crisp Kale Chips
Canapes, Lyndey Milan's Taste of Australia, Vegetarian
Servings: 8-10
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
1 large bunch kale or Tuscan cabbage
1 tablespoon cayenne pepper
¼ cup olive or coconut oil
Sea or […]