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
How to make chilli con carne? Prepare in just 10 minutes with a cooking time of 1 hour.
Full list of ingredients:
1 tablespoon (20 ml) extra virgin olive oil
1 large brown onion, chopped
1 red capsicum, chopped
4 garlic cloves, finely chopped
1 teaspoon hot or mild chilli powder
1 teaspoon paprika
1 teaspoon ground cumin
500g minced beef
300 ml beef stock
400g can chopped tomatoes
1 tablespoon fresh marjoram, leaves chopped
1 teaspoon sugar
2 tablespoons tomato paste
410g can red kidney beans, rinsed and drained
2 tablespoons chipotle in adobe (optional)
Plain steamed or boiled long grain rice, to serve
Crème fraiche (or sour cream), to serve
Chopped flat leaf parsley, to serve (optional)
Do you make your chilli con carne differently to me? Let me know in the comments.
Looking for the ultimate comfort food? Lamb Ragu is a hearty Italian-inspired dish, perfect for a midweek pick-me-up.
🍷 Wine pairing: Wonderful with a red wine such as a GSM (grenache, shiraz, mourvedre). To go with a lighter wine, use white (rather than red) wine and chicken (rather than beef) stock in the recipe.
Top tip: While slow cooking on the bone is wonderful, using boneless lamb saves cooking time in this recipe for Lamb ragu with pappardelle.
Tap my link in bio for the full recipe.
Great to be back with my #CryMeALiver team from r @tastytriviasydney @terminus_pyrmont . Will we win? @djsgoodlife @mylegendaryjourney @charlie_lockhart23 @averill1923
FAST & FABULOUS: Easy Pulled Pork with Apple and Brussels Sprout Slaw
Got guests coming round for dinner? This is the perfect easy pulled pork recipe for when you don’t have half a day to prepare and cook. The brussels sprout slaw is also a great accompaniment to this delicious and versatile dish.
This recipe comes from my TV series Taste of Australia, and to get free access tap my link in bio for the full list of ingredients and recipe.
Throwback with @thecrazybull when he was filming in my then #sydneystudiokitchen
I first met Miguel when he was chef for the late Tony Bilson in his restaurant at Circular Quay. Always joyful to catch up.
Introducing a fabulous recipe: Potato Gnocchi with Smoked Bacon, Broad Beans, Nettles and Ricotta from our TV show Lyndey & Herbie’s Moveable Feast.
While in Tasmania, Herbie and I went to the Agrarian Kitchen and cooked this delicious gnocchi with owner and chef Rodney Dunn.
Did you know that the potatoes are not peeled as this maintains the starch, which helps bind the gnocchi dough?
Show off at your next dinner party with this recipe. Link in bio.
When I was a kid, coconut ice was always popular🥥. It’s always been an Australian favourite, and I’m sure many of us remember having it at birthday parties growing up or indulging in some retro memories as an adult at fetes and fairs.
I have vivid memories of my Mum baking us her famous coconut ice cake, so I thought it would honour my Mum with this recipe. It’s a simple melt and mix cake, but Mum always advised us to cool the melted butter before adding it to the milk and egg mixture so the eggs wouldn’t “cook” or curdle in the hot butter.
Also, I top off these #coconutcakes with a bit of a “modernised” ingredient which wasn’t around in Mum’s day – toasted coconut chips, which I really like for their added flavour and texture. Do you like them?
If you fancy making these at home, tap my link in bio for the full recipe, enjoy.
#coconutday #coconut #cupcakes
So much fun. @bobbies_doublebay 3rd day catching up with old friends @claireback. Congratulations @chefneilperry @lindenpride great vibe, good snacks #fun
Have you ever tried cabernet sauvignon? Do you know what food should you pair with cabernet sauvignon?
#cabernetsauvignon #redwine #winetime #winefacts
#ThrowbackPhoto So here I am on a platform somewhere in the middle of Australia between Adelaide and Darwin during a filming trip on the Ghan in 2006 for Fresh with The Australian Women’s Weekly on Channel 9. I was co-host from 2000 – 2008.
Here I am with soundo Ben Crane and his long-term partner, the ever gorgeous Liz Hayes @lizhayesofficial who came along for the ride.
@journeybeyondrail
Reflecting on #theinauguraljohncaldonprovocation @festivalofdangerousideas with @therealbaddiel . The culmination of 3 year’s vision, persistence, emotion & hard work. Stimulating thoughts. Incredible full audience. You can listen online if you missed it. Link in @festivalofdangerousideas bio.
This dessert (Paris Brest with Triple Berry Jam, Rosewater Cream & Spun Sugar) looks really impressive but if you follow my step-by-step recipe you can achieve it.
Choux pastry is what profiteroles and churros are made from. This is a method I developed over many years, so much so that my friend @growcookeat used it in her master opus the Cook’s Companion.
Spun toffee takes a bit of practice but is so rewarding. Try your hand and let me know how you get on? Link in bio for recipe.
