Time for Friends – 3 November 2023

Freeman Prosecco RRP $30
I have long been a fan of Brian Freeman’s wines from his vineyard in the Hilltops region of NSW. Once a University wine science professor who puts paid to the myth that those who can do, and those who can’t teach. He is an incredible winemaker, joined since 2004 by daughter Xanthe. They focus on Italian varietals.

Prosecco has its home in Italy and I am not usually a fan of Australian interpretations. However, this one is different, more complex and not as sweet in the authentic Italian style. Ripe grapes are pressed prior to an initial fermentation in stainless steel, keeping the wine clean and fresh. However, a portion is barrel fermented and the lees (dead yeast cells left over from fermentation) are stirred giving a creaminess and complexity to the wine during a second tank fermentation, known in Italy as the “metodo Martinotti” (also known as the Charmat method).  Bottled under crown seal to keep it fresh it has fine beading (bubbles). I found it delicate, easy-drinking and fresh.

If only it was that simple! It can be a confusing measure. What it doesn’t mean is make it salty, rather make it taste better.

So, for ‘season to taste’, learn to use your palate and remember that while under-seasoning may ruin your carefully constructed dish, it can be corrected while over-seasoning for the most part, cannot. Proceed with caution and taste, taste and taste again. It’s always best to season during the cooking rather than adding afterwards, except for something like a risotto where you are adding stock, as some stock can be quite salty. Also, some people should exclude added salt from their diet so this advice is not for you. Let me know if you want some tips for reducing salt and still making your food taste good. The easiest one is to use lemon juice at the end of a dish instead of salt.

My seasoning tips include

• Try a three fingered pinch rather than a teaspoon – this supports my “you can always add more” approach. Don’t have wet fingers or you will add too much.  Taste as you go, then taste again, and again. It’s all about tasting and adjusting to bring out the best in what you are cooking.
• Remember salt takes many forms – don’t add salt if you are using soy sauce or fish sauce
• Think about the saltiness of your ingredients like olives, anchovies, capers or bacon, as then you may not need any salt.
• Consider the temperature you are serving your finished dish at. Cold suppresses flavour, so you may need a little more for something served cold.
• If you are salting water to cook something in, then you need to think about how much time the food will spend in that pot. If it is only for a short time, you will need saltier water.

Choosing your Salt
Usually, the size of the crystal will determine the saltiness. So bigger flakes dissolve more slowly in your mouth while small dissolve quickly and you can taste it more immediately. This, of course, changes if the salt flakes will dissolve in your dish.
Australian in Australia please, like Olsson’s Salt or  Murray River, at the table.
Beware interchanging salts in recipes – one teaspoon of fine ground salt is more than one teaspoon of sea salt or salt flakes.
For your health you should use iodised salt for cooking. Iodine is very important for our thyroid function and although we can get it from seafood it’s simple if you use iodised salt.

I am proud of my lamb feature which is in it. I used lots of different cuts, including less expensive ones like lamb neck, strips, breast, mince, ribs and shoulder. The Porchetta-style lamb breast roast is very festive and the flavours in the Aussie lamb neck sambo really work together well.

The whole issue, is, of course, festive. The cover story is with TV personality and chef Colin Fassnidge about his work with My Kitchen Rules and Australia’s Kitchen Nightmares, as well as what he’ll be serving up for Christmas. It also honours the 10^th anniversary of the pioneering restaurant Ester with founder and chef Mat Lindsay, interviews some of Australia’s leading winemaking families about how they’ll be celebrating the festive season, and share the bubbly around with an in-depth tasting of Australian Blanc de Blancs. Then, it’s off to Mitchelton to blow out the candles on 50 years in wine with a delicious Dream Vertical, before swanning about the reinvigorated Swan Valley wine region. Plus of course plenty of recipes to liven up your own celebrations

On sale next Monday 6 November in selected newsagents or you can buy a digital copy or subscribe here.

Join my next culinary tour to Morocco from Saturday 27 April – Wednesday 8 May 2024 organised with Carol Prior from By Prior Arrangement who has 40 years experience and peerless contacts there.

Taking in the best Morocco has to offer, this authentic gastronomic experience will see you visiting ancient palaces and medinas and enjoying exclusive dining experiences.

We will travel from Rabat the capital, to spiritual Meknes and Fes, and then onto intoxicating Marrakech, the red city. On the way, we will explore the archaeological site of Volubilis, visit a Berber village in the Atlas Mountains and relax by the coast in tranquil Essaouira. Together, we will discover the delicacies of Moroccan and French food, dine in humble local eateries and upmarket restaurants, and experience the making and flavours of Moroccan dishes during cooking classes. Luxury accommodation is in charming, authentic riads.

Inclusions:

• Personal hosting by me
• 11 nights accommodation
• Meals as per itinerary: breakfast daily, 7 lunches, 11 dinners with ½ bottle of wine per person
• Transportation throughout in luxury air-conditioned vehicles with professional experienced English-speaking driver, including related expenses and allowing for physical distancing
• 4×4 pick up and drop off to and from the desert camp
• Bottled mineral water and hand sanitiser in the vehicle daily
• English-speaking local licensed guides in Rabat, Volubilis, Fes, Marrakech and Essaouira with all entrance fees included to the sites visited with the guides
• Atlas excursion including mules and the specialist trek guide
• 2 cooking classes
• Local tourist taxes
• Porterage
• Restaurant tips
• Drivers and guides gratuities
• Bank transfer and currency fluctuation fees

Testimonial: 
“I just wanted to thank you for the wonderful trip you organised to Morocco with Lyndey!
I found everything absolutely wonderful. The group was amazing as we all had the same likes in life – food and wine and adventure!
Thanks again”
Anne, September/October 2022
Cost $10,000 per person (twin share).
More information HERE, full itinerary HERE or email me or travel@bypriorarrangement.com with any questions.

Culinary Adventures in Puglia and Basilicata
Spend an unforgettable week with me learning the secrets of a deeply passionate and undiscovered region of Southern Italy. Puglia is the sun-drenched heel of the boot that spans two seas, the Adriatic and the Ionian. Basilicata is its neighbour to the West. Both agricultural regions are abundant with healthy soil, over 50 million olive trees and a tradition of wine growing that has seen a fabulous dynamism in the last ten years. This area produces some of the most exciting food and wines on the planet. With award-winning Southern Visions Travel.

Trip Highlights 

• An in-depth visit to the UNESCO site of Matera, with free time to explore and shop
• Bakery visit in Altamura at a DOP bakery
• Visit to the Trullo Capital, UNESCO Heritage Site, Alberobello
• A hands-on cooking class with a Nonna and me 
• Insider’s look at burrata cheese making from cow to table 
• Salsa di Pomodoro tomato experience
• Olive grove tour and oil tasting at an ancient olive oil estate
• Private lunch at Li Veli Winery
• Visits to Lecce and Ostuni (the White City)
• A half day on the water from Polignano a Mare followed by a seafood lunch

Testimonial
I was lucky enough to join Lyndey on her Puglia tour of 2022.  I thoroughly enjoyed my gastronomic tour through southern Italy.  We had knowledgeable, delightful guides who took us to the most  interesting and charming places at only locals would know.  We not only sampled the delicious produce of the regions we visited, but a door was opened to the history of the places we visited that was fascinating.  I certainly would recommend a tour with Lyndey, so much fun!
Diana October 2022

Cost $7439 per person (twin share).
Full itinerary and enquiries here or email me.