Connecting at the Table
A culinary initiative that transcends traditional dining.
Lyndey Milan redefines the table as a place of shared stories and memories, not just meals. This vision sees food as a powerful catalyst for connection, breaking cultural and social barriers and bringing people closer in the most universal way – through shared meals.
Lyndey’s approach nourishes not just the body but the mind and soul, creating an enriching dining experience that goes beyond culinary delights. Her philosophy celebrates diversity, with each dish representing a tapestry of global flavours and traditions, inviting guests to embark on a cultural and sensory journey. This initiative is also about building communities, as Lyndey emphasises local produce and regional cuisines, nurturing a sense of pride and connection while supporting local artisans and preserving culinary heritage.
“Connecting At The Table” is Lyndey’s vision for the future of dining, where traditional practices meet modern trends, appealing to contemporary tastes while remaining authentic and soulful.
This concept is not just about enjoying food; it’s about understanding the stories behind each dish and the people who share the meal. Join us in this unique culinary adventure, where every meal is a discovery, and every gathering is a cherished memory in the making. With Lyndey Milan, dining is an exploration of the world and ourselves, a celebration of connection and culture at every table.
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.
