Lyndey Milan's Taste of Australia

Steamed Brook Trout with Salmon Caviar

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Brook trout is a large freshwater fish related to salmon and trout. If you can’t get it, use rainbow trout, though this is much thinner […]

Goats Cheese Tart with Pinot Eschallots & Walnuts

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Goats Cheese Tart with Pinot Eschallots & Walnuts is a great recipe for the pastry novice using wholemeal (whole-wheat) olive oil pastry.  Extra-virgin olive oil […]

Mushroom Egg Nets

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Makes 4 egg nets
Preparation Time: 10 minutes
Cooking Time: 10 minutes

4 eggs
2 large red chilies
Peanut or vegetable oil
1 teaspoon sesame oil
4 garlic cloves, finely chopped
130g white […]

BBQ rump steak with Zucchini, Eggplant and Tomato


This BBQ rangers rump steak and vegetables is a delicious Aussie recipe from my Taste Of Australia TV series (and now cookbook).

Servings: 4
Preparation Time: […]

Luscious Honey Blondies

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Everyone loves a brownie but I wanted the honey to be the hero, so I made luscious honey blondies when I cooked this at the […]

Rainbow Trout with Preserved Lemon and Herb Dressing


I cooked this recipe at Helm winery, one of the first commercial wineries in the Canberra District Wine Region. My good friend, Ken Helm, took […]

Upside Down Salted Caramel Cheesecake with Macadamia Pretzel Praline

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This salted caramel cheesecake is impressive to look at, absolutely delicious, and deceptively simple to make.

Servings: 4
Cooking Time: 30 minutes


½ cup (125ml) cream
180g cream cheese, […]

The Perfect Pork Steak with Polenta

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Let me show you how to cook the perfect pork steak and serve it with a delicious soft polenta. This recipe is from my Taste […]

Pear & Verjuice Syrup Cake

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The olive oil in this cake made it deliciously moist, which I cooked in the groves at Abilene Grove.

Servings: 12
Preparation Time: 15 minutes
Cooking Time: 1 […]

Barossa Valley Chicken with Verjuice


This simply flavoured recipe uses local, seasonal produce and matches surprisingly well with a white sparkling wine like that from Jacob’s Creek, where I cooked […]