Books
Lyndey has been publishing books since 1995. Her trademark style is to simplify and demystify – whether it be her fast and fabulous style of recipes, simplifying traditional cuisines or explaining food and wine matching. It is all about High Impress, Low Stress.
WINNER BEST TV Chef Cookbook in the World (in English) & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015 and Frankfurt Book Fair Best of the Best in the last 20 years, 3rd place overall
Lyndey Milan’s
Taste Of Australia
- Recipes: 92
- Publisher: Hardie Grant
- Number of pages: 223
- ISBN: 978 1 7427 0784 6
$30.00
Taste of Australia is the culmination of over 12 months filming to make the television series Lyndey Milan’s Taste of Australia. But it is also much, much more.
Dip inside to find the heart and soul of modern Australia, the essence and incredible diversity of Australia’s food culture. Unearth the real taste of our nation, from the multi-cultural melting pots and diverse cuisines of capital cities to the fresh produce of the lush wine regions and the spectacular high country; the delectable seafood of the sun-kissed coast to the indigenous flavours of the Australian bush. This is a true Australian culinary adventure.
Meet the characters who grow clean, green world-class produce, and the cooks and chefs who transform it, and delight in the vibrant, multicultural, irreverent personality that is Australian food and wine.
Meet well-known chefs, Rick Stein, Neil Perry and Maggie Beer who have contributed favourite recipes to showcase the quintessential flavours of Australia.
The delectable recipes are divided into collections from each land type – The City, The Waterways, The High Country, The Bush and The Vines, which explore the incredible produce and distinctive flavours that make up our national palate and always capture the freshness and simple elegance that is synonymous of Lyndey’s food. If you love to cook, you’ll love this book.
Lyndey & Blair's
Taste Of Greece
$25.00
In addition to the hugely successful television series Lyndey & Blair’s Taste of Greece, comes the accompanying book, which follows mother and son as they explore the beautiful cuisine and culture of Greece’s historic and picturesque Peloponnese.
Stunning photography, amusing anecdotes and authentic yet fresh recipes abound as chapter by chapter the regions of Greece’s historic heart are uncovered.
Learn how to recreate favourites from the television series including the traditional fisherman’s soup Kakavia, mezedes old and new, crisp-skinned whole loin of pork and the secret to truly tender octopus. Blair’s cocktails including Blood of Hercules feature as do the traditions and recipes of Greek Easter. The whole spectrum of Greek cuisine is covered in additional recipes like Bandit’s Lamb and Goat with Eggplant, both time-honoured favourites. An array of salads shows there is more than the much-loved traditional Greek salad to enjoy. Seafood abounds with squid in myriad guises and simple, fast fish dishes. There’s something for everyone with country style macaroni pie and recipes where fennel, artichokes, broad beans, pumpkin, zucchini and okra play a starring role. Sweet treats include a more-ish Cheesecake with muscatels and a clever frozen ouzo frappe as well as traditional favourites rozedes, diples and Greek shortbread.
Lyndey Milan and Ian Hemphill
Just Add Spice
$25.00
Written in collaboration with friend and herb and spice guru, Ian Herbie Hemphill this book was released in March 2010.
Lyndey and Herbie speak the same language — they use the same descriptors for spice as for wine. Pepperiness in cool–climate shiraz, yet to Herbie’s ear this was all about spice. Just Add Spice features 100 recipes that show the home cook how to spice up simple dishes using enticing herbs and spices.
People are often unsure about using spices, imagining that ’spice’ means ’hot’, Lyndey and Herbie explain that this is not the case, showing how herbs and spices can bring the simplest of recipes to life. Simple dishes like a spicy pumpkin soup or slow cooked chicken with juniper, adding freshness and depth of flavour. They’ve also shown how this can be applied to dessert, from ginger and star anise crème brulee to lemon grass poached pears.
Lyndey and Herbie have the same no nonsense approach to cooking – maximum depth of flavour, taste and freshness. This philosophy drives the whole book. As a bonus, there are a lot of side–ways ideas, tips and tricks.
Balance
Matching Food & Wine. What Works and Why
$25.00
Winner of The Best Food & Wine Writing at the Australian Food Media Awards 2006
The old wine rule of ‘white wine with white meat and red wine with red meat’ no longer applies! But with increasing numbers of varietal wines, it can be difficult to choose the perfect wine to complement your meal.
Balance: Matching Food and wine demystifies the challenge of matching food and wine for Australian tastes.
Features of the book include:
- Explanations of the key characteristics of Australia’s most popular varietals.
- Delicious sample recipes for you to try, such as Chicken Fillet with North African Flavours, prawn and pork Glass Noodle Salad, Soft Polenta with Mascarpone and Blue Cheese, Spiced Pork Belly, Berry Terrine and Apple and Rhubarb Tarts.
- Handy lists of the most sensational matches, flexible food wines and the best wine styles for restaurant styles.
- A unique food and wine matching chart detailing which wine goes with which food style.
