Lyndey Milan OAM
Lyndey’s dedication to connecting people is driven by her belief that food, wine and culture are powerful tools for creating meaningful connections. Delivering her engaging events, television shows, industry consulting, impactful advocacy work and proud work in Regional Australia, Lyndey’s ultimate goal is for people to experience connection, nourishment, and inspiration through the universality of food.
As one of Australia’s most trusted and respected food and wine icons, Lyndey was awarded the Medal of the Order of Australia (OAM) for her “services to hospitality, particularly to the food and wine industry, and to the community”. With over four decades of experience, expertise and education, Lyndey is an accomplished author, award-winning celebrity chef, multimedia presenter, host, judge, EmCee, speaker, honoured industry leader, advocate, ambassador and in-demand consultant.
Awards
Lyndey Milan is a true trailblazer in the Australian food and wine industry. Her career has been nothing short of impressive with recognition and awards spanning the globe and across multi-mediums showcasing her impact and honouring her service.
- Lifetime Achievement Award from Restaurant & Caterers’ Association 2022
- Legend of the Vine - Wine Communicators Australia (2019)
- Best Food TV Show for "Lyndey Milan’s Taste of Australia." - Gourmand World Awards (2015)
- Best TV Chef Cookbook - Gourmand World Cookbook Awards (2014)
- Frankfurt Book Fair -Best of the Best for the last 20 years, 3rd place
- Recipient of the Order Of Australia - Awarded an OAM in the Australia Day Honours List for service to hospitality, the food and wine industry and the community.(2014)
- Vittoria Legend Award (2012) - At the Sydney Morning Herald’s Good Food Guide Awards
- Excellence in Variety/Entertainment for "for Lyndey Milan’s Taste of Ireland" - Festival Asia, Japan (2012)
- Finalist in The Telstra Business Women’s Awards NSW (2011)
- Best Food & Wine Writing for "Balance, Matching Food and Wine, What Works and Why" - Australian Food Media Awards (2006)
- Best Overall Contribution to the Food Media - Australian Food Media Awards – (2008 and 1999)
- Best Radio Food segment - Australian Food Media Awards (2008)
- ABPA Award for Best Design for "Real Food For Fast People"
“It’s my life’s work to connect, support and inspire people, industry professionals and producers to ‘connect at the table’ by creating innovative culinary and cultural experiences that inform, entertain and nourish deeper connections.”
TV Presenter
Embark on a journey through Lyndey Milan’s illustrious television career, showcasing her captivating culinary creations and memorable appearances that have made her a beloved icon in the food and wine world.
The following have been shown globally by terrestrial and non-terrestrial broadcasters, airlines, and trainlines.
- Best Food TV series in the Gourmand World Awards (2016)
- UK’s Saturday Kitchen, later shown in Australia (2015 and 2016)
- NBC Today Show - During the Sydney Olympics (2000)
- Rick Stein’s Seafood Odyssey (1999)
- Co-host of Fresh with The Australian Women’s Weekly on the Nine Network Australia (2000 - 2008)
- Regular appearances on Australia's SBS Food (Channel 33)
- Mornings with Kerri-Anne 2004 - 2011, thereafter Mornings until 2014
- Anthony Bourdain, A Cook’s tour (2002)
- Lyndey Milan’s Summer Baking Secrets 6 episodes, achieved excellent ratings on Channel 7. Then aired twice on LifeStyle FOOD.
- Lyndey Milan’s Taste of Australia. Best Food TV Show in Gourmand World Awards 2015.
- Lyndey & Herbie’s Moveable Feast 7TWO (Feb 2015) and The Living Channel, New Zealand (2014).
- Lyndey Milan’s Baking Secrets – LifeStyle FOOD (2014).
- Lyndey Milan’s Taste of Ireland – 7TWO & LifeStyle FOOD (2012).
- Lyndey’s Cracking Christmas – LifeStyle FOOD (2012-2014).
- Lyndey & Blair’s Taste of Greece – Living Channel NZ, 7TWO, SBS & LifeStyle FOOD.
- Inside Lyndey’s Kitchen – 2-5 minute “how to’s” sold in Australia, New Zealand and USA.
Appearances
Author
Lyndey Milan’s Taste of Australia won Best TV Chef Cookbook in the World at the 2015 Gourmand World Cookbook Awards and in the Best of the Best for the last 20 years at the Frankfurt Book Fair, won third overall.
Other books include Lyndey & Blair’s Taste of Greece, Lyndey Milan, the Best Collection, Just Add Spice (co-authored with Ian Hemphill) and Balance, Matching Food and Wine, What Works and Why (with Colin Corney) which won Best Food and Wine Writing at the 2008 Australian Food Media Awards.
She is also a key contributor to:
- Selector magazine, a bi-monthly publication for food and wine enthusiasts.
- Delicious Magazine and delicious.com.au.
- Signature Luxury Travel & Style
Business
Lyndey is based in Sydney, but regularly spends her time in London in Singapore, running a consultancy business which includes curating menus, public speaking, appearances such as the Sydney Royal Easter Show, cooking classes, recipe development, food and wine appreciation classes and advising food and wine clients – in fact anything to do with food, wine, agriculture, travel and lifestyle.
She is co-Founder and Patron of Tasting Success, a mentoring program for female chefs running since 2007, and was a founding Board member of Women in Hospitality, a not-for-profit organisation that supports and fosters career development of women in the hospitality industry.
She judges for many industry organisations and works voluntarily for various charities including the Leukaemia Foundation and Cure Cancer. She was also a judge and is now an ambassador and judge for the prestigious global Pink Lady Food Photographer of the Year competition.
Lyndey was also Creative Director of Flame Media from 2010 to 2022, an international TV Production and Distribution Company with offices around the world and Flame Studio in Sydney.
In 2021 she completed her thesis to be awarded a Diplome d’Universite du Gout, de la Gastronomie et des Arts de la Table (University of Reims, Champagne-Ardenne).
Her unflagging energy saw her as first female Vice-President of the Royal Agricultural Society of NSW.
She has been Chair of the Sydney Royal Wine Show, Cheese and Dairy Produce show and Fine Food shows which she founded in 1997, which judge thousands of Australian products in categories including aquaculture, branded beef, branded lamb, professional bakery, coffee, beer, pasta and noodle, specialty foods, olive oil, small goods and charcuterie.
Traveller
A deep held love for food and wine has made Lyndey an inveterate traveller for both work and pleasure and she has been to all seven continents on earth.
She is a popular tour host for many cruises to the Mediterranean, as an enrichment speaker for Silverseas and P&O cruises. Her next adventures are repeats of her successful Morocco and Puglia culinary trips in 2024.
Her friendly personality makes her the ideal person to lead a tour and she takes special pride in seeking out special food and wine experiences for her guests.
Lyndey is a skilled and engaging presenter with the ability to relate to both the young and old, and the rural and not so rural members in her audience.
It was a privilege to work with Lyndey. Her participation in the Bellingen Show has led to new friendships and enduring connections. We would highly recommend any organisation that is looking to work with a professional Celebrity Chef to engage Lyndey – she will not disappoint you.
Gillian Anderson
Vice President
Bellinger River Agricultural Society Inc
Lyndey Milan OAM is a passionate and fantastic speaker. Lyndey is engaging and genuinely interested in learning about the local produce in the Shoalhaven. She strongly advocates for supporting local producers so they can deliver the best freshly grown produce that supplies the restaurants and cafes in the region.
Her keynote presentation received glowing feedback and we thank Lyndey for contributing to the success of this event.
Regional Culinary Tourism Presentation, Shoalhaven
Lyndey’s unwavering dedication and remarkable contributions have left an indelible mark on the RAS.
As the master of ceremonies, at various events held by the RAS, Lyndey has not only entertained but educated many in such a positive way, creating an unforgettable experience. Her dedication has not only elevated the quality of our events but has also enhanced our ability to support and promote Australian producers on a broader scale.
Lyndey is an inspiration for Australian women in business, exemplifying leadership, resilience, and success
Brock Gilmour
Chief Executive
Royal Agricultural Society of NSW
Lyndey’s infectious enthusiasm for good food and quality ingredients infused every word of her presentation, leaving a lasting impression. Hosting such a distinguished speaker at our event was an honor, and her expertise will undoubtedly guide our industry toward innovation and sustainability.
Her articulate delivery captivated industry professionals, from growers to chefs, with practical recipe insights and unparalleled understanding of olive oil.
Olive Exposium Keynote
Lyndey delivered above and beyond our expectations.
Lyndey took the time to visit Streaky Bay to meet the growers, artisan fishers and local businesses to scope the produce and to design the menu. She also worked brilliantly with our local chefs and hospitality staff to ensure the event was on point and showcased our local produce in the best possible manner.
Needles to say the event was a great success!
Tasting Australia Event
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)
