Short & Sweet

 

One of the legal sized crabs from the waters of Streaky Bay

Welcome, 

Some days are just magic. This week I enjoyed a morning on the waters of Streaky Bay, where we were immediately welcomed by a pod of playful young dolphins. On to lifting nets with a long time crab (King George whiting and gummy shark) fisherman, meeting the local butcher, trying his ham in a baguette in the cafe next door then going out to dramatic Murphy’s Haystacks and kitting up with beekeeper Gerald Cash. This was a flying visit prior to my being guest chef for A Taste of Streaky Bay and also researching a story on this unspoiled area for Selector Magazine.


To get there I needed to fly to Adelaide then to Ceduna and was driven an hour to Streaky Bay. However, this gave me several hours in Adelaide with a school friend whose significant birthday it was. Her husband drove us around for an hilarious day and then a brilliant lunch at Osteria Oggi which I can highly recommend. Such a special interlude.


In other exciting news, I can confirm that my next hosted tour to Puglia will take place with an extra day and night, from 11 – 18 May 2024 and we are including a couple of new experiences.  I’ll write more about it as details are finalised but it would be great to see you there.


Read on for recipes, latest Fun with Wine video, all about pears, a podcast coming up next week and things to do in Australia and the UK.

Have a great weekend and please stay in touch on Facebook and Instagram or email me with any requests or comments. 

Happy cooking, eating and drinking – Lyndey x

L: just two of the pod of dolphins in Streaky Bay and R: with beeker Gerald Cash of Haystacks Honey

Recipes of the week

SPICED CHICKPEA, PUMPKIN & SPINACH SALAD
Spiced chickpeas make a great snack on their own, or great in a seasonal salad. Make them in the airfryer if you have one.
GET MY RECIPE HERE
MELON WITH SPICED SPARKLING DRIZZLE, QUARK & PISTACHIOS
It’s a bumper season for figs which complement the melon in this salad beautifully.
GET MY RECIPE HERE

Fun with wine

 

Cabernet Sauvignon

Here’s another in my series, Fun with Wine. What are the characteristics of this King of Grapes? What can you eat with it?  If you would like to see more of my videos, subscribe to my YouTube channel HERE or follow me on Instagram.

All about pears

Pears are one of the first foods we eat, easily digestible, versatile for both sweet and savoury dishes and great for people with food allergies. Like any crop, they are seasonal with different varieties at their peak at different times. Usually, pears are at their best from early autumn to early winter.


Selecting
Choose pears which are free from cuts and bruises, soft, ripe fruit for eating and firm fruit for cooking. Ripe pears yield to gentle pressure around the stem end. Store in a single layer at room temperature for several days depending on ripeness. Once peeled they will quickly brown but can be put in water with a dash of lemon juice to prevent this.


Corella is a very small pear with pale flesh and a mild flavour. It can be eaten firm and crisp or ripe and soft. Available March to September.
Red Sensation has creamy-white flesh with a buttery texture and good flavour. Its red skin changes to bright crimson over a yellow ground colour when fully ripe. Cook or eat raw. Available February to August.
Packham has juicy white flesh and a subtle, sweet flavour. Firm fruit takes 3-8 days to ripen at room temperature and remains green when fully ripe. Good to eat or cook. Available April to December.
Beurre Bosc has firm, yellow-ish white, slightly granulated flesh with a rich lingering flavour. The fruit takes up to seven days to ripen. The skin changes from greenish brown to distinctive russet brown when fully ripe. Excellent for cooking. Available March to October.
Josephine has yellow-ish white flesh which is delicate, aromatic and juicy. Cook or eat raw. Available April to July.
William (once known as Bartlett) has smooth, white, juicy flesh with a slight flavour. Ripens in one to three days changing from light green to clear yellow. Good eating pear.
Paradise (or cocktail pears) are often less than 5cm long. Change from green to gold with a red blush when ripe. Available December to February.


Easy ideas with pears 

  • Pan-fry pear slices in butter, brown sugar and a little cinnamon until softened; serve with ice-cream or yoghurt.
  • Wrap pear slices in prosciutto, with a sliver of blue cheese. Saw raw or briefly baked as a starter or on an antipasto platter.
  • Slice pears thinly and stir into a muffin or cake mix.
  • Bake pears on top of scones like this recipe for Caramelised pear scones 
  • Make Pear Crisps – Slice a medium unpeeled pear very thinly. Preheat the oven to very slow, about 100’C. Combine ½ cup (110g) caster sugar and ½ cup (125ml) water in a shallow frying pan; stir over a medium heat, without boiling, until the sugar is dissolved. Bring to the boil, simmer, uncovered, for about 5 minutes or until thickened slightly. Add the pear slices to the syrup and simmer, uncovered, for about 5 minutes or until the pear is just tender; drain. Arrange pear slices in a single layer on wire racks over oven trays. Bake in a very slow oven for about 21/2 hours, turning occasionally, or until dried. Cool. Store in an airtight container.
  • Poach pears in white wine and sugar. Remove the pears, reduce poaching liquid to a thick syrup and return sliced pears to the syrup. Cool and serve drained with cheese.
  • Make a pear crumble.

Caramelised Pear Scones

Podcast

I was delighted to be interviewed for episode 31 of the podcast series published by Straight to the Source. Co-owner and co-founder Tawyna Bahr interviewed me about my life in food – or some of it at least! You can hear it here or on Spotify or your favourite platform.

What’s On

BKK Social Club. Photo courtesy of Maybe Cocktail Festival & Broadsheet

Maybe Cocktail Festival 2023 12 April – 19th April 2023
The Maybe Group –
  Maybe SammyMaybe FrankSammy JuniorDean & Nancy on 22 and new Mexican joint El Primo Sanchez, along with a couple of others are hosting sixteen of the world’s best bars – from London, Paris, Singapore, Mexico, Miami, Melbourne and more to takeover their venues for one week. Entry is free with cocktails $22 each. Of the 16 international bars on the roster, 12 were on the most recent World’s 50 Best Bars list, while three were included in the 51–100 longlist.
No bookings. Information here.


The first Scenic Rim Farm Gate Trail for 2023 on Sunday April 2

This will see farmers, growers, producers, winemakers, brewers, distillers and flavour-makers across the region open their gates for a day celebrating where food comes from. An hour from both Brisbane and the Gold Coast, there are 26 farm gates already confirmed.
More information here.

In the UK

Sunday 23 April 2023, Drifters Waterways Holidays Open Day
Drifters is offering an opportunity to try canal boating for free at 16 locations across England and Wales. The taster sessions, which will be on from 11 am to 4 pm, will feature free short trips on skippered narrowboats.  At some locations, there will also be the chance to look round holiday-hire boats. The free events are family-friendly and dog-friendly.  The boat trips are subject to availability on the day.
View all the participating boat yards and find more information here.


The British Library Food Season 14 April – 7 June

Food Season returns for 2023 with a delectable menu of events online and at the Library inspired by the cookbooks, recipes and culinary stories in their collection, as well as some of the brightest and most influential names in food. Speakers include Nigella Lawson, Nadiya Hussein, Andi Oliver, Ken Hom, Olia Hercules and Fergus Henderson.

Food conversations will travel from English farms to China, via the Caribbean and the Baltics. Plus, tuck in to conversations around feminist kitchens, fermented foodstuffs and the worlds of TV chefs.
Information here