What a difference a day makes?


Happier times with the Hairy Bikers on Saturday Kitchen on BBC UK L: Si King and R: the late Dave Myers

Well, what a difference a day makes? Whatever happens to us, there is always something more powerful at work. Condolences to family, friends and colleagues of Dave Myers, one half of the fun Hairy Bikers TV duo who has lost his 2 year battle with cancer at 66. I was lucky enough to work with them when they were hosting Saturday Kitchen on BBC TV in the UK. They were such wonderful, generous and fun hosts. Dave was remarkably gentle and kind, while hilarious. My heart goes out to his family, friends and colleagues – and his co-star and best friend Si King. Another lost too soon which is why I support cancer charities. RIP.

Learning this helped me get over the angst of having my Instagram account hacked. There are some pretty awful people in the world and it was a difficult 24 hours but pleased to say I finally recovered it at 11.30 pm last night. It’s a long story but please be careful and don’t follow links on emails or text messages unless you are absolutely sure they are genuine. contact the organisation if you can, in a different way, to check. Not always easy but essential.

As you might imagine this was very time-consuming and along with along with some deadlines has meant I have only starting writing this on Friday afternoon – so will just have to see how much I can get done. I hope you find something in here to please? Remember to keep those cooking and wine questions coming in as I am delighted to answer them for you.

Having said that, I am not sure if I will be able to write a newsletter next week as it is incredibly busy with my female chef mentoring Tasting Success Program Graduation and 2024 Program Launch as well as two events on International Women’s Day on 8 March: speaking at Parliament House at breakfast in support of the Leukaemia Foundation and hosting the IWD event for Women in Australian Wine (hurry and you might get a ticket!)

As ever, keep up to date with me on Facebook and Instagram.  Please always feel free to email me with your requests or comments. 

Keep cooking and you’ll keep smiling– Lyndey x

Recipes of the week

A lovely dish in steamy weather, fresh and fragrant and easy to make at home.
I created this recipe years ago for a book after my photographer said “people love chocolate and raspberries together”. Do you?

In the Kitchen with Lyndey


Fact or fiction? Myths around Champagne

There’s a lot of hype around champagne and sparkling wine. What is fact and what is fiction? Just click on the picture of me or here and it will take you through to YouTube to view it.
If you would like to see more of my videos on both food and wine, subscribe to my YouTube channel 
HERE or follow me on Instagram.

Ask Me

Banana shallots

Questions and Answers:

I love this section, it’s fun, even though some of you are loathe to write in and ask. Remember this is YOUR section so keep the questions rolling in as there will be others interested in what YOU ask – so please feel free. You can even be anonymous if you like!

Kerin asked: A friend of mine was looking for banana shallots (they were an ingredient in a recipe) and couldn’t find them. What are they?

Banana shallots (echalion) are the largest variety, named for their shape and size and can grow up to 18cm in length.  They are a cross between an onion and a shallot with a smooth brown skin. As they’re larger, as well as easier to peel, they’re quicker to prepare than the same weight of smaller shallots. Of course you can use regular shallots (or eschalots) if you can’t get them. Just use two for each banana shallot. They have the mild sweetness of shallots, with a hint of garlic.

Christine asked: How can I stop ginger from drying out and shrinking – both the knobs and cut pieces?
Answer: I have the same problem especially if I am in a hurry. Don’t peel ginger until you are using it and the best thing to do is to wrap tightly in plastic wrap and keep in the crisper drawer for up to a month. I have also tried freezing it but find it is no good to grate after that. So either, I grate my fresh ginger and then freeze it in teaspoon size balls, well wrapped again in an ice cube tray. Once frozen these balls can be put into a small ziplock bag in the freezer. Or I grate it whole from frozen. And did you know it is easiest to peel fresh ginger with a teaspoon?

Janice asked: Can you make risotto from cauliflower rice and how do you mimic the creaminess? I don’t want to add cream or anything dairy?
Of course regular risotto should never have cream in it, it is the arborio or other risotto rice which releases starch during the cooking to give that creaminess. However, it does often have butter in it (which can easily be replaced with extra virgin olive oil) and parmesan cheese which also melts adding creaminess, so we will just need to leave that out. What I would recommend is to saute some onion and garlic in extra virgin olive oil and when soft but not coloured, add any other veggies you might want in there like mushrooms and cook a little longer. Then the key to getting some creaminess is if you then add half the cauliflower rice and vegetable stock. When that is tender, add the rest. Then, the first half of the cauliflower should break down with the extended cooking, almost pureeing to give that creamy feel. The other way is to cook some cauliflower and puree it and stir in. You could stir through some snipped chives or chopped parsley and don’t forget to season. I would always make my own cauliflower rice by chopping it in the food processor – much better than shop bought or frozen and so simple. Let me know how you get on?

Next time: Annie has asked “How do you pick a good pomegranate? I have a lovely recipe with cauliflower and pomegranate and tahini with yoghurt sauce. I bought a beautiful looking pomegranate and it was only good on one side.

Please all let me know how you get on?

Things to Read, Listen to and Cook

Julie & Peter McClen’s alpacas. Photo Australian Farmers

– To Read –

I am a big fan of Australian Farmers and all they do for us. They also have a weekly newsletter and I was fascinated to read Unpacking the world of alpacas. They are versatile and very low maintenance. Also cute.

Read too about Hay with Heart. Since 2019 Aussie Hay Runners has delivered more than 30,400 bales of hay from donations worth of $2.8 million to help bushfire impacted farmers.

Have you ever wondered about crocodile farming? For leather, food, tourism and education.  Read Behind the gate of a crocodile farm.

– To Listen –

Adam Liaw is incredibly productive and a lovely man. Little wonder he doesn’t sleep much. I have been on The Cook Up on SBS with him several times. He is incredibly knowledgeable and I enjoyed listening to the Broadsheet podcast: Adam Liaw on Cooking Simple Food, Eating Seasonally and His Hot Take on the Humble Sausage in Bread (scroll down). However, there is one thing I disagree with him about entirely. And that is recipe testing. He doesn’t like to do it and thinks his recipes get worse the more he tests them. My view is the opposite: I want my readers to know with absolute confidence that my recipes will work exactly as described. then they are guaranteed of success. This is something which was sacrosanct at The Australian Women’s Weekly where I was Food Director for so long. What do you think?

Foodservice REP has a series called Culinary Passport which features Australian chefs making their mark around the world. Scroll down from here to hear many of them including my friend Scott Hallsworth from Freakscene in London. Australian comedian, Adam Hills MBE is a business partner.

– To Cook – 

Just look at Darren Purchase’s Roasted Pineapple Pancakes with Passionfruit Curd. YUM!

In Sydney we have an abundance of figs in season and incredibly well priced. so why not try this Fig Galette with Goat Cheese & Honey? Enjoy.

Moroccan Culinary Tour

Jemaa El-Fnaa Square, Marrakech

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. I have a lovely group of people coming with me, couples, singles, mothers and daughters. The mix always works and some have travelled with me before which is wonderful.

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 and wine, 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.


  • 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 & drop off on the day trip to a desert camp with optional camel riding.
  • 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

“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 & booking HERE, full itinerary HERE or email me or travel@bypriorarrangement.com with any questions.

L: Goats in Argan trees and R: cooking fresh breads in the souk. The smile on this lady’s face says it all.