The Joy of Travel

Welcome,
I flew in from Singapore last night and while queuing, crowds and disruption may have dulled the pleasure of the process of travel (which I always loved), the outcomes are still fantastic: to be in another country, eating different food, seeing different things, meeting new people and for me, the best of all, to be reunited with my family.
I had a wonderful week, watching my granddaughter Isabel’s advances in swimming freestyle, being in the water with my grandson Rafferty for his swimming lesson, having a massage, hanging out in the playground and swimming as a family, family dinners, watching Mary Poppins on TV and little people creeping into my bed first thing in the morning for a cuddle. Of course, there has to be cooking too (see photos below), so with the kids dressed in chefs outfits I gave them, we made “banana ice-cream”. Just whiz frozen banana – it’s delicious and healthy.
I also made sure I ate some of my favourites which mean Singapore to me: Hainanese Chicken Rice and Laksa and visited some great bars, restaurants and hotels. It was wonderful to take my daughter, Lucy, to see my old friend Tetsuya Wakuda at his incredible restaurant Waku Ghin. Tets spent the whole evening with just us at the chef’s table which you can see in the photo. More about Singapore soon as I am writing some magazine articles. You can see my article on Singapore Hawker Markets from my last visit in the current issue of Selector Magazine (with Stephanie Alexander on the cover).
The Bicentenary of The Royal Agricultural Society of NSW (RAS) which I was honoured to MC the night before I left for Singapore has had quite a bit of publicity including this article in The Land newspaper.
On Sunday I am due to fly out to Malaysia for a Durian familiarisation tour to learn all about how it grows, is harvested, explore ways to cook with it as well as seeing some of the countryside. This is the brain child of the energetic and passionate Malaysian chef Jackie M. so there won’t be a newsletter next week as I will be on the road and visiting a durian farm and a factory learning about export. You can read more about it here.

 

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Please eat and drink well, travel with your tastebuds if not in person, and be happy and healthy – Lyndey x

Rafferty aged 3 and Isabel 5 1/2

Recipes of the week

BLOOD ORANGE COMPOTE WITH YOGHURT
The blood orange season is here so let’s celebrate morning, noon and night 
GET MY RECIPE HERE
THREE LEVEL SHEPERD’S PIE
All the comfort of savoury mince, caramelised onions & luscious vegie mash
GET MY RECIPE HERE

In the kitchen with Lyndey

 
Here’s a main course with blood orange – as cooked on Studio 10.  Click the video above to watch me make it, or CLICK HERE for the written recipe.

If you enjoy my video, subscribe to my YouTube channel HERE for lots more!

IT’S BROKE BUT WE CAN FIX IT
Let’s help as the Broke region announces flood appeal as businesses
reopen this weekend 15 – 17 July 2022The photos say it all. Following the unprecedented floods in the Broke Fordwich wine region last week, many businesses are preparing to re-open this weekend Friday, 15 – 17 July. The flood of July 6 was the worst flood in the 198-year history of the village, devastating the township and its people, with over 50 houses having been severely impacted by the disaster.Local businesses, including winery cellar doors, restaurants and accommodation, are urging people to show support and visit the region this weekend and in coming weeks.How can you help?
1. Please donate physical items, money, time and services through Givit.org. You can also purchase vouchers that affected residents can use to buy necessities.
Visit the GIVIT link for current needs in the Broke Fordwich region, see HERE.

2. Make donations through the Go Fund Me page ‘Broke Region Flood Relief’, see HERE.
All proceeds go directly to the Broke Residents Community Association who are working closely with flood affected families to identify and meet immediate needs.Learn more about Broke HERE, via a Hunter Valley Wine & Tourism Association video.
Buy wine here

Things to read, share and experience

Babka. Photo by Kimmy Liew in Hospitality 

– READ –
Hospitality Magazine writes about Babka, it  “represents the best of both worlds: bread and cake. The braided and often sweet baked good is a diminutive of the word baba, (grandmother) and is of immense cultural significance within Jewish communities.
– TO COOK –
Great work Natascha Mirosh and thanks for your piece Six ways with frozen peas: from pasta to pesto As you say, give peas a chance! At less than $4 for 500g, they can be smashed and mashed in any number of ways – or turned into hearty winter soups.– MELBOURNE –
I have followed the career of now Melbourne-based chef Thi Le since accepting her into Tasting Success female chef mentoring programme at TAFE in Sydney. I placed her with Chris Manfield. Thi Le went on to win Young Restaurateur of the year. Recently she and her partner closed their award-winning Anchovy Restaurant and now are reopening as Latian restaurant Jeow. Good Food explains more.– SYDNEY –
Broadsheet has published Sydney’s Best Speciality Store Openings of 2022 (So Far)

– ITALY–
Food & Drink Destinations shares their Advice on Travelling to Italy – 15 Tips for Italy Travel which includes that you must eat gelato at least once a day!

– UK–
The National Geographic Traveller Food Festival 16-17 July brings together various cuisines and popular, high quality brands from around the globe. Held in the heart of Islington in London, the festival will feature talks from experienced food writers and demonstrations from professional chefs. Tickets to the two-day exhibition are available on the National Geographic Traveller website.

Sussex Exclusive has published the first of three West Sussex Wine Tours for you to explore on your own.

Food tours coming up…

DISCOVER EXOTIC MOROCCO
 23 September – 4 October 2022

This authentic gastronomic experience takes in the best Morocco has to offer. Visits to ancient palaces and medinas are combined with incredible dining experiences and cooking classes including with a revered Moroccan Dada, traditionally the keeper of culinary tradition.

Transportation throughout in luxury air-conditioned vehicles with professional experienced English-speaking driver, including related expenses and allowing for physical distancing.

English-speaking local licensed guides in Rabat, Volubilis, Meknes,
Fes, Marrakech and Essaouira.

Atlas excursion including mules (optional) and the specialist
trek guide, plus 3 cooking classes.

Click the button below to secure your spot now!
TELL ME MORE ABOUT THIS TOUR!

Matera

PUGLIA TOUR
8 – 14 October 2022
Puglia is where Italians go to holiday. This truly authentic wine and gastronomic experience takes in the best unspoiled Puglia has to offer. Guests will spend an unforgettable week learning the secrets of a deeply passionate and undiscovered region of Southern Italy.
Only a couple of spots left!
CLICK HERE TO FIND OUT MORE