Why I love Moroccan Food
Morocco is a colourful land and culture of contrasts with Modern Morocco not so much one country as a large family of distinct peoples, regional
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Culinary Tours
Get to the heart of Lyndey’s favourite exotic destinations exploring Morocco and/or Puglia / Italy with her in 2025. Intimate hand-crafted tours take you behind the scenes to discover culinary delights and culture in a way independent travel never can. Lyndey shares her knowledge and ensures the fun along with bilingual local tour hosts and specialist guides also for key locations. Exclusive cooking experiences and wine tastings. Specialist travel companies in each location ensure your safety and comfort. Unforgettable experiences with like-minded guests.
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Keynote Speaking
Lyndey is an inspirational, engaging speaker. She can, and has, spoken on myriad topics and enjoys debating. A specialist in culinary tourism, she speaks to brief on topics as diverse as the hospitality industry, mentoring, female leadership, food and wine matching, more to come.
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Corporate Experiences
Corporate events benefit from light and shade. Whether hosting a wine dinner, running a fun wine options game, inspiring a whole day for Macquarie Bank in Families Week, speaking at conferences…
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Blog & Media
Further insight into Leeton’s renowned Aussie Day Ambassador
Posted by: Talia Pattison at The Irrigator, 22 January 2024
What kind of wine is Grenache? Is Grenache a strong wine? Discover more about Grenache with me. #grenache #grenachewine #redwine #winelover #winefacts
Do you drink Grenache?
This #AgriculturalDay I wish to highlight the wonderful work of @ras_nsw in supporting excellence in agriculture via exhibition, competition & education.
Our #SydneyRoyal competitions reward excellent products so we were proud to showcase these when King Charles visited Sydney.
@aqunasustainablemurraycod are one of these, committed to a sustainable farming future. Their products speak for themselves with the result that their smoked Aquna Murray Cod and caviar will now be served in Buckingham Palace. Proud to be part of this.
Spending time with my grandchildren in Singapore melts my heart.
They are always so delighted to have me there, are so warm and affectionate and I love their openness and innocent questions. It is so important to build close relationships with your grandchildren both with and without their parents.
From cooking classes to street food, Vietnam rarely disappoints. Pho & Banh Mi for breakfast? Yes please.
Even large hotels have fresh, varied & delicious buffets. Like anywhere, remember to avoid tourist haunts and enjoy the endless delights these sweet, friendly people offer.
#vietnam #vietnamesefood #vietnamtravel #pho #vietnamese
This #BritishPuddingDay I wanted to share my Summer Pudding recipe, a highlight of British cuisine.
It’s a recipe that translates well to our Australian climate, and frozen berries work well too. It can either be made as one large pudding or individual ones in small ramekins, whatever you prefer.
All you need are some mixed berries, caster sugar, water and some day-old white bread! Head to my link in bio for the full recipe.
Looking for a quick, homemade snack to pair with drinks? All you need is some cheese, whole spices you like and chilli flakes. Enjoy!
Full ingredients list:
½ teaspoon fennel seeds
½ teaspoon cumin or caraway seeds
2 tablespoons (26g) pine nuts
1 cup (80 g) grated parmesan
Salt and freshly ground black pepper
Pinch chilli flakes (optional)
I have been lucky to meet @thehestonblumenthalteam many times. The first time was probably in the 90s when I went to The Fat Duck. It blew me away and Heston took me to his laboratory after which was pretty special.
He appears in the Margaret River episode of Lyndey Milan’s Taste of Australia TV series. Another time was when Tourism Australia “invited the World to Dinner” in Tasmania 10 years ago. This photo was more recent, when he came to Australia to promote some of his range of kitchen appliances. #throwback
Warm Chocolate Chilli Soft-Centred Puddings are really simple to make but impressive to serve. You can even make them in advance.
Instructions:
1. Preheat oven to 165°C (145°C fan-forced). Grease ½ – ¾ cup individual ramekins, dariole moulds or muffin tins with butter.
2. Melt butter and chocolate in microwave or double saucepan.
3. Whisk the eggs, vanilla, flour and sugar together. Add the melted chocolate and Vincotto. Mix well. (At this stage you can refrigerate the mixture for several days – ideal if cooking it for a dinner party). Pour into the prepared moulds and bake for 10 – 15 mins only or until just firm.
4. Meanwhile, combine the chilli powder, ground cinnamon and cocoa powder in a bowl.
5. Serve puddings immediately.
To find the full recipe and ingredients tap my link in bio. I hope you impress with these puddings at your next dinner party!
Always enjoy #streetfood. Love these enterprising mobile vendors in Hanoi. #food #travel #vietnam #travelwithme #discover #culture
Happy Diwali everyone. I feel inspired to share one of my favourite Indian recipes that I often make for friends, why not try making it this weekend?
Prawn moilee is from southern India and is easy to make and tastes amazing. The flavours are fresh, simple and highly characteristic of the cuisine of the region. You can find more of these recipes in my Just Add Spice book available on my website.
Tap my link in bio for the full recipe and ingredients.
I want to express how fortunate I have been to have @maxinpuglia as my local, bilingual tour guide three times in Puglia. His fun enhances everything and as he points out, what a great “office” to have.
Are you joining me on my 2025 Puglia tour?
#puglia #italy #italytour #sea #pugliatour
Let’s expose some myths about Champagne🥂 Does a spoon keep Champagne from losing its bubbles? Is more expensive Champagne always better? Find out this #ChampagneDay!
#champagne #myths #mythbuster #winelover #winefacts
