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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Further insight into Leeton’s renowned Aussie Day Ambassador
Posted by: Talia Pattison at The Irrigator, 22 January 2024
We are on Instagram
With Christmas just around the corner, I want to share my Simple Christmas Pudding with you all.
You can make this any time now, just keep it in an airtight container in the refrigerator. This recipe can be boiled in a cloth or steamed in a basin.
You’ll need:
- 5 cups (1kg) mixed dried fruit (raisins, sultanas, currants, seeded dates, seeded prunes, peel, glace cherries)
- ¼ cup (60ml) brandy
- 1 cup (200g) firmly packed brown sugar
- 3 eggs
- 300ml sour cream
- 2¼ cups (335g) plain flour
- 1 teaspoon each ground nutmeg, cinnamon, ginger to taste
- 1 teaspoon bicarbonate of soda
Tap my link in bio for the full recipe. Get prepping before the big day!
What wine do you like to drink with seafood? Why not try a rosé next time?
I visited @lestbarth_tarbouriech in Marseillan France, on a lagoon beside the Mediterranean a few months back with my friend @djsgoodlife A little wharf runs right out in the middle. We had just been visiting Gérard Bertrand vineyards and also the only winery in the world entirely devoted to rosé. Some of their rosés can be found here in Australia.
Thanks @vanessadeballard @gerardbertrandofficial
In the mood to make something sweet? Give my Ricotta Torte recipe a try, which I developed in celebration of my ongoing hosted tours to Puglia and Basilicata.
This is a great dessert to serve after another Pugliese dish like Orecchiette with Broccoli Raab. Find it at my link in bio.
If you would also like to join me on my 2025 Puglia culinary tour, please email me at lyndey@lyndeymilan.com for more information. Think local wine tastings, burrata making and tasting, discovering Matera, Alberobello, Lecce and the White City of Ostuni, traditional tomato sauce and bread making, wonderful cruise and so much more. And did I mention fun?
Have you ever tried Hainanese Chicken Rice?
This recipe looks deceptively simple, but it does require some care and good quality ingredients to really make it shine, so source the best you can find.
It’s a beautiful balance of just poached chicken, deeply seasoned rice and broth, the hum of chilli and a cooling cucumber salad.
This is something I seek out every time I go to Singapore where they often expect Westerners to choose the fried version. I much prefer this one. Where have you enjoyed it?
Link in bio for the full recipe and ingredients needed. Let me know how you get on with it?
Have you ever tried bouillabaisse? My ‘Easy Bouillabaisse` recipe is a quicker, simpler version, perfect for a fast dinner.
Instructions:
1. Cut green tops and roots off leeks, halve lengthwise and rinse thoroughly in cold water to remove all the grit. Cut into 1cm slices.
2. Heat oil over medium heat in a large saucepan. Add leek and fennel and cook until soft, around 5 – 8 minutes. Add garlic and cook for a minute or two more. Increase heat and add stock, tomatoes, orange rind and bring to the boil. Reduce heat and simmer for 10 minutes. Taste and season with salt and freshly ground pepper to taste.
3. Add mussels. Break fish in half along the natural central line and as soon as some mussels start to open, after a couple of minutes, add fish and push gently under the bubbling liquid. Cook only until just opaque, a minute or two then ladle into deep bowls. Sprinkle with chopped parsley and reserved fennel tops and serve immediately with crusty bread and aioli for dolloping.
Lyndey’s tip: try adding other seafood like prawns and scallops!
🔗For the full list of ingredients head to my bio link.
Let’s make some perfect fried eggs together: learn how to minimise the fat and ensure the yolks are still runny!
The trick is to add a tablespoon of water and cover the eggs. Watch this reel to see it in action.
#eggs #friedeggs #cookinghack #egghack
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)
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