With my lovely friends Mark, Maz, Sheila and Pam (L to R) at the black & white themed Gala night on the Queen Elizabeth
Can you believe it is the second month of the year already? I am still recovering my land legs after a five-day cruise with friends on the Queen Elizabeth, from Sydney to Melbourne, Burnie in Tasmania and back again with two sea days as well which I always enjoy. It’s the first cruise I have gone on as a passenger rather than a tour host or on-board presenter. My friends had booked some time ago so I decided to join them. It turned out it was a Culinary Cruise so several other friends and colleagues were on board including Mark Olive who presented a Best of Native Australia dinner which was terrific.
A couple of weeks ago I gave a Webinar for Vision Australia for their blind and low vision community, which included an interview about my professional life over many years and recipes which would be easy for them to make. Vision Australia have now published it on their website hereso if you are any friends of family have restricted vision you might like to listen or watch?
It was also fun to be interviewed for a podcast entitled ‘The Ugly Ducklings of Italian Cuisine’ where I waxed lyrical about sea urchins which I happen to love. We eat them straight from the sea in Puglia which is very special. You can listen to it hereand you can read an article about it here.
I’m sorry this newsletter is late but I wasn’t sure if I was going to be able to get one out. Pleased that I have, even if it is shorter than usual. Please stay in the loop on FacebookandInstagramor email me with any requests or comments.
Happy eating and drinking – Lyndey x
L: Queen Elizabeth docked at the Overseas Passenger Terminal R: entree by Mark Olive l to r: Smoked Lemon Myrtle Salmon Bagel; Damper, Bush Tomato Soup amd Braised Native Quail & Sweet Potato Vol-au-Vent
Prawn and Asparagus Linguine with Chilli Pangrattato
A step-by-step recipe with wine match – simple, delicious and worthy of family or guests. If you would like to see more of my videos, subscribe to my YouTube channel HERE. The written recipe is here.
L: Seasonal raw vegetables, anchovy aioli and R: Warm duck salad, duck liver parfait, blackberries and quatre épices
The ship docked in Melbourne for one day, after a lovely sea day. I haven’t been for years so took a tram into the CBD, then caught the free City Circle vintage tram (route 35) to orient myself. I went to a favourite shop and then to Gimlet where I simply asked if they had room for a solo diner at the bar. I was in luck.
Gimlet is another restaurant in the Andrew McConnell empire, located in a grand 1920s building with an interior which oozes European charm. I love sitting at the bar when dining alone and the waiter who served me was chatty, delightful and professional. I didn’t want to eat much so began with an Appetiser of Seasonal raw vegetables with anchovy aioli scattered with freshly grated pamigiana and a glass of rose. The vegetables were crisp and refreshing, well complemented by the flavoursome aioli. Next up an entree of Warm duck salad, duck liver parfait, blackberries and quatre épices; a melange of fresh baby leaves, crisp wafter with duck liver parfait, duck croquet and pressed duck confit. Perfectly offset with a glass of pinot noir.
The finale reminded me why I love Melbourne so much. When I asked for a macchiato my waiter enquired “long or short”? I haven’t been asked that in years. Thank you.
Then I walked to the always impressiveNational Gallery of Victoriato see the incredible Alexander McQueen exhibition entitledMind Mythos Muse. It was fascinating and superbly curated and I came away happy that I had learned so much more about this talented designer and his inspiration and references, but sad that he died too young. Well worth a visit, it’s on until 16 April.
A tram ride to Albert Park and a walk along the front of Port Phillip Bay and I was back on board in plenty of time for Sail Away.
One of the stunning designs at the Alexander McQueen Exhibition
Things to share
Yotam Ottolenghi & Noor Murad’s curried cauliflower cheese filo pie from Broadsheet