tag:blogger.com,1999:blog-53582887806260796712024-03-18T01:25:27.810+11:00Lyndey Milan - a complete food & wine personLyndey Milan - a complete food & wine personLyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-5358288780626079671.post-46799115936793098362013-08-07T09:46:00.000+10:002013-08-07T09:46:07.978+10:00Doing Lunch! in Melbourne<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamFb31dEI4J9FQaidnMI5VCpqkIuQYzTH4hrgxX16lTD5-_M2Jbs-O590R9Jd49OcJ5aQi0BQL6WU0UdTz0S-Lt0AxSh0XR4Tquiix2xmxGge2WrV-ZI7ZO4NkcHQ1i_UqUGgwnex8mFm/s1600/Lunch+Lyndey+with+Bernie+from+Hanks+Jams.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamFb31dEI4J9FQaidnMI5VCpqkIuQYzTH4hrgxX16lTD5-_M2Jbs-O590R9Jd49OcJ5aQi0BQL6WU0UdTz0S-Lt0AxSh0XR4Tquiix2xmxGge2WrV-ZI7ZO4NkcHQ1i_UqUGgwnex8mFm/s320/Lunch+Lyndey+with+Bernie+from+Hanks+Jams.JPG" width="240" /></a></div>
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Following a hugely successful Sydney show, </span><a href="http://www.lunchshow.com.au/"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: blue;">Lunch!</span></span></a><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> lands
in Melbourne on Monday 12 and Tuesday 13 August at the Melbourne Convention
& Exhibition Centre. </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Lunch! is a trade show, attracting a record number of buyers from
the retail, foodservice and hospitality industries including: restaurants,
cafes, pubs and clubs, hotels, delis and supermarkets, caterers and government.
<span style="mso-spacerun: yes;"> </span>It is also a unique opportunity for
smaller, boutique producers to have a taste of a mainstream trade show in the <b style="mso-bidi-font-weight: normal;">Lyndey Milan Producers’ Showcase</b>
precinct within the show. </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">In Melbourne, my area will feature: <o:p></o:p></span><br />
<br />
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<a href="http://www.apthorpefarm.com.au/"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-size: 9.0pt; mso-fareast-language: EN-AU; mso-no-proof: no;"><span style="color: blue;">Apthorpe Farm</span></span></a><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-size: 9.0pt; mso-fareast-language: EN-AU; mso-no-proof: no;">: delicious array of relishes from
a fruit and vegetable farm in Hampton, Queensland.<o:p></o:p></span></div>
<a href="http://www.bondichai.com.au/"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-size: 9.0pt; mso-fareast-language: EN-AU; mso-no-proof: no;"><span style="color: blue;">Bondi Chai</span></span></a><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-size: 9.0pt; mso-fareast-language: EN-AU; mso-no-proof: no;">: sold around the world, this
mix-with-milk premium blend is creamy and smooth and is low fat, low caffeine,
gluten-free and contains no trans-fats or other artificial nasties. <o:p></o:p></span><br />
<a href="http://www.dovedalebread.com.au/"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-size: 9.0pt; mso-fareast-language: EN-AU; mso-no-proof: no;"><span style="color: blue;">Dovedale Bread</span></span></a><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-size: 9.0pt; mso-fareast-language: EN-AU; mso-no-proof: no;">: gluten free, wheat-free and
dairy-free range of rice, fruit, rye, corn and grain breads from Wodonga,
Victoria.<o:p></o:p></span><br />
<a href="http://www.hanksjam.com.au/"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-size: 9.0pt; mso-fareast-language: EN-AU; mso-no-proof: no;"><span style="color: blue;">Hank's Jam</span></span></a><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-size: 9.0pt; mso-fareast-language: EN-AU; mso-no-proof: no;">: premium jam, chutney and condiments from this 20 year
industry veteran, ‘just like Grandma used to make’. <o:p></o:p></span><br />
<a href="http://tableolive.com.au/"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-size: 9.0pt; mso-fareast-language: EN-AU; mso-no-proof: no;"><span style="color: blue;">Wymah Organic Olives</span></span></a><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-bidi-font-size: 9.0pt; mso-fareast-language: EN-AU; mso-no-proof: no;">: range of certified organic olive products includes
table olives, tapenades, extra virgin olive oil and infused oils. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Come along, visit my producers and check in on these other
interesting attractions: </span></div>
<ul>
<li><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">Working Lunch! Theatre – panels featuring industry hardhitters discussing food trends, food merchandising and the business of food franchising. <o:p></o:p></span></span></div>
</li>
<li><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">Lunch! Table – with competitions such as Smoothie and Juice and Australian Sandwichship titles and a number of different senimars on one of my favourite liquids, coffee.<o:p></o:p></span></span></li>
<li><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">Menu Inspiration Academy – practical sessions with pricing and projected profit.<o:p></o:p></span></span></li>
</ul>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I look forward to seeing you at Lunch! in Melbourne. <o:p></o:p></span><br />
Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com1tag:blogger.com,1999:blog-5358288780626079671.post-22104449723594528982013-06-12T17:19:00.001+10:002013-06-12T17:19:48.093+10:00Is it time to do Lunch!?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQUUIq1vI4J3mzosujrs27mpHvbW75iuKLTl7Iy7wmq3itJtC8e4huYR6ycZgXS0Y9PE4LZqjpB5JNBj6eYWPBkRVEDy_3hr8oT2pNOIzYvsYWnZn-bHnq5ZqLevll8uNfyWhPJleDDGu/s1600/Lyndey+at+Ferguson+Australia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQUUIq1vI4J3mzosujrs27mpHvbW75iuKLTl7Iy7wmq3itJtC8e4huYR6ycZgXS0Y9PE4LZqjpB5JNBj6eYWPBkRVEDy_3hr8oT2pNOIzYvsYWnZn-bHnq5ZqLevll8uNfyWhPJleDDGu/s320/Lyndey+at+Ferguson+Australia.JPG" width="320" /></a></div>
<br />
<span style="font-family: Calibri;">Seeking an event that exposes you to hundreds of buyers from
small boutique cafes to major supermarkets? An event that lets you meet buyers
face to face and develop long lasting relationships? Then Lunch! is for you.
After a hugely successful inaugural show in 2012, Lunch! is back and will be in
Sydney on 24 & 25 June.<o:p></o:p></span><br />
<br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Lunch! is targeted to Australia’s growing $20 billion food-to-go
market. The show provides an opportunity for exhibitors to meet buyers from the
retail, foodservice and hospitality industries including: restaurants, cafes,
pubs and clubs, hotels, delis and supermarkets, caterers and government. <o:p></o:p></span></span></div>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">The <b style="mso-bidi-font-weight: normal;">Lyndey Milan Producers’
Showcase</b> precinct will feature a number of outstanding Australian boutique
producers. If you are looking for a show to exhibit your products, then it’s
not too late. Click <b style="mso-bidi-font-weight: normal;"><u>here</u></b> for
more details. Specialist producers already booked include:<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><u><span style="font-size: 13pt; line-height: 115%;">Hank’s Jam</span></u><span style="font-size: 13pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></span></div>
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">ABOUT:</b> Hank’s jam
is one of the leading companies in the jam market. Having started 20 years ago
in Hanks own kitchen it has blossomed into an expanding jam business that is
sold both in Australia and internationally. Hank’s Jam has all the texture and
flavour of jams like Grandma used to make. However, they focus on attention to detail;
source the best available ingredients, offer outstanding service and create
unique and interesting products.<o:p></o:p></span><br />
<br />
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<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">PRODUCTS: </b>(sizes
range from 285g-600g)<o:p></o:p></span></div>
<span style="font-family: Calibri;">Hank’s Jam offers a range of jams, chutneys and condiments.
The company is constantly coming up with new products that will excite the
market, such as their new chilli jam and onion marmalade.<o:p></o:p></span><br />
<br />
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<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">SOCIAL MEDIA:</b> </span><a href="http://www.hanksjam.com.au/"><span style="color: blue; font-family: Calibri;">Website</span></a><span style="font-family: Calibri;">; </span><a href="https://www.facebook.com/Jamman16/likes#!/Jamman16"><span style="color: blue; font-family: Calibri;"> Facebook</span></a><o:p></o:p></div>
<span style="font-family: Calibri;"><u><span style="font-size: 13pt; line-height: 115%;">Pure Pie</span></u><span style="font-size: 13pt; line-height: 115%;"><o:p></o:p></span></span><br />
<br />
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<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">ABOUT:</b> Pure Pie
were a big hit at the recent Noosa International Food and Wine Festival. <span style="mso-spacerun: yes;"> </span>They handmake artisan pies packed with flavour
and innovative ingredients. The company places an emphasis on using fresh local
produce and the best quality cuts of 100% Australian meat. As a result the pies
are wholesome, fresh and individual to each customer.<o:p></o:p></span></div>
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">PRODUCTS:</b> (sizes
range from individual 300g pies to 1000g family pies)</span><span style="font-family: "Bookman Old Style","serif"; font-size: 9pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> <span lang="EN-US"><o:p></o:p></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: Calibri;">Pure Pie offers innovative flavors in their
pie selection. Ranging from free range chicken, white wine, mushroom and
tarragon to free range butter chicken. Designed to suit any taste bud.</span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: Calibri;"><o:p></o:p></span></span><br />
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">SOCIAL MEDIA:</b> </span><a href="http://www.purepie.com.au/"><span style="color: blue; font-family: Calibri;">Website</span></a><span style="font-family: Calibri;"> </span><a href="https://www.facebook.com/search/results.php?init=quick&q=pure%20pie&tas=0.9322074473695787#!/purepiemelbourne"><span style="color: blue; font-family: Calibri;">Facebook</span></a><span style="font-family: Calibri;">
<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><u><span style="font-size: 13pt; line-height: 115%;">The Other
Chef Fine Foods</span></u><span lang="EN-US" style="font-size: 13pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></span></div>
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">ABOUT:</span></b><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> Family owned and award winning company, The
Other Chef Fine Foods, offers a range of jams, relishes, sauces, oils and
vinegar that are full of flavour. In each product they use as much locally grown
products as possible and steer clear from artificial colours, flavours and preservatives.
With their products you have your own chef in the kitchen!<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">PRODUCTS: </span></b><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">They have an extensive
selection of products ranging from jams to olive oil. With the majority of the
Other Chef Fine Foods products having won a fine food medal, you can’t go
wrong. <o:p></o:p></span></span></div>
<span style="font-family: Calibri;">SOCIAL MEDIA: </span><a href="http://www.theotherchef.com.au/"><span style="color: blue; font-family: Calibri;">Website</span></a> <a href="https://www.facebook.com/theothercheffinefoods"><span style="color: blue; font-family: Calibri;">Facebook</span></a><span style="font-family: Calibri;"> </span><a href="https://twitter.com/TheOtherChef"><span style="color: blue; font-family: Calibri;">Twitter</span></a><o:p></o:p><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><u><span style="font-size: 13pt; line-height: 115%;">Nicholson
Fine Foods</span></u><u><span lang="EN-US" style="font-size: 13pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><o:p></o:p></span></u></span></div>
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">ABOUT:</span></b><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> Nicholson Fine Foods is a multi
award-winning family company which tailors its products to suit the needs of
both the home cook and professional chef. Each product is designed to simplify
the cooking experience and enhance the flavor of every dish.<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">PRODUCTS:</span></b><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> Nicholson Fine Foods has a
unique product offering, in that they offer everything from sauces and vinegars
to the ready-made bio burger and chocolate mousse. My personal favourite is
their Euro Style Spiced Beetroot Finishing Vinegar<o:p></o:p></span></span></div>
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">SOCIAL MEDIA:</b> </span><a href="http://www.nicholsonfinefoods.com.au/about.htm"><span style="color: blue; font-family: Calibri;">Website</span></a><span style="font-family: Calibri;"> </span>
<script src="http://www.google-analytics.com/urchin.js" type="text/javascript">
</script>
<script type="text/javascript">
_uacct = "UA-2048447-3";
urchinTracker();
</script> Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-54496335737704219232013-06-04T11:43:00.001+10:002013-06-04T11:46:54.080+10:00Doing Lunch!, food-to-go<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vWDzzFBlfZw1djFmQckkaTGj1Mu4FO4Dp8DyMOy_uU46cQMXjYlffvi1qmrMSCepukctMVbPzyc5Z-7PbDxCayE-qHsOHMYyRqfAik76wezFAVQ522ErGWnHuBSwE2Qa8wITERPnFSPD/s1600/Lunch+show.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vWDzzFBlfZw1djFmQckkaTGj1Mu4FO4Dp8DyMOy_uU46cQMXjYlffvi1qmrMSCepukctMVbPzyc5Z-7PbDxCayE-qHsOHMYyRqfAik76wezFAVQ522ErGWnHuBSwE2Qa8wITERPnFSPD/s320/Lunch+show.jpg" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">Lyndey Milan with Eliana Dona from Atticus & Max at 2012 Lunch!</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<a href="http://www.lunchshow.com.au/"><span style="font-family: "Trebuchet MS", sans-serif;">Lunch!</span></a><span style="font-family: "Trebuchet MS", sans-serif;">
is the must-go-to show for producers keen to connect with the food to go market
and after a hugely successful inaugural show in 2012, Lunch! is back! This time, in Sydney [24 & 25 June] as
well as Melbourne [12 & 13 August].</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Modelled on the United Kingdom’s Lunch!, the show attracts a
significant number of buyers from the retail, foodservice and hospitality
industries including: restaurants, cafes, pubs and clubs, hotels, delis and
supermarkets, caterers and government. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">At both shows the Lyndey Milan
Producers’ Showcase precinct will feature a number of outstanding
Australian boutique producers – a great opoprtunity for them to ‘bite into’
Australia’s growing $20 billion food-to-go market. Pardon the pun. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">At the show there will also be a number of other attractions: </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<ul>
<li><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Working Lunch! Theatre – panels
featuring industry hardhitters discussing food trends, food merchandising and
the business of food franchising. <o:p></o:p></span></div>
</li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Lunch! Table – with competitions such
as Smoothie and Juice and australian Sandwichship titles and a number of
different senimars on one of my favourite liquids, coffee.<o:p></o:p></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Menu Inspiration Academy – practical
sessions with pricing and projected profit.<o:p></o:p></span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;">My stand, Lyndey Milan
Producers’ Showcase, will also be a great attraction! If you produce a premium Australian product
and want to put your product, face and brand in front of over 3,600
professionals, contact </span><a href="mailto:lyndey@lyndeymilan.com"><span style="font-family: "Trebuchet MS", sans-serif;">me</span></a><span style="font-family: "Trebuchet MS", sans-serif;">
or my colleague </span><a href="mailto:ann@lyndeymilan.com"><span style="font-family: "Trebuchet MS", sans-serif;">Ann
Kidd</span></a><span style="font-family: "Trebuchet MS", sans-serif;">. The cost to be involved and package offered are below. <o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">What does it cost and what is included? <o:p></o:p></span></div>
<ul>
<li><span style="font-family: "Trebuchet MS", sans-serif;">An exhibitor fee of only $1200 +gst per show covers both days and
includes: <o:p></o:p></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">4m²
(2m x 2m) shell scheme stand (see attached pdf) that includes: <o:p></o:p></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2m x 380mm deep fascia name board; <o:p></o:p></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 x 150watt spotlights on a continuous track – NEW IN 2013; <o:p></o:p></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Charcoal carpet tiled flooring<o:p></o:p></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 x wall shelves – either flat or slated – NEW IN 2013<o:p></o:p></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Counter and stool<o:p></o:p></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Pre-show public relations and marketing support<o:p></o:p></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Listing in printed show map <o:p></o:p></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Listing on exclusive Lyndey Milan Producers’ Showcase web page with your product details, description and contacts<o:p></o:p></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Complimentary
invitation tickets<o:p></o:p></span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;">I look forward to seeing you at Lunch!</span> <o:p></o:p>Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-73492210014371127142013-05-27T12:03:00.001+10:002013-05-27T12:12:45.493+10:00Sydney Seafood School: a South American cooking adventure<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmcLWSU0VlGzOc4S_dcbbt4HtLJE6YrF9Crq952gv9Oe5ed2RpvXcUAJynnY1xQ4dk6zdfOy_9nEYeveYSUasMvuH5nkj5phznJKgp-UmL6kN8DMHWq_ZArY-2ZOJHFS56w4f1hYhmb9y/s1600/SSS+Moqueca+with+mussels+and+clams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmcLWSU0VlGzOc4S_dcbbt4HtLJE6YrF9Crq952gv9Oe5ed2RpvXcUAJynnY1xQ4dk6zdfOy_9nEYeveYSUasMvuH5nkj5phznJKgp-UmL6kN8DMHWq_ZArY-2ZOJHFS56w4f1hYhmb9y/s320/SSS+Moqueca+with+mussels+and+clams.jpg" width="320" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Sydney Seafood School provides participants with the
opportunity to learn new skills, taste different flavours and most of all have
a bit of fun. I’ve been teaching at Sydney Seafood School for almost 20 years.
Started to demystify seafood cooking for customers of Sydney Fishmarket, it is
now a popular venue with all manner of guest chefs, food writers, celebrities
and seafood demonstrators giving classes. I love face-to-face teaching. It
keeps you real and the Seafood School is perfectly set up for this with a
demonstration auditorium, spacious hands-on kitchen and dining room for clients
to eat the fruits of their labour. I only teach three hour food and wine
matching workshops, usually focussing on a different cuisine.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">South American
seafood</span></b><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Each time I teach these classes I develop new recipes and
work with different ingredients, especially different types of seafood,
different cuts, whole fish and fillets and different techniques. Coming up on
the 5<span style="font-size: small;"><sup>th</sup> of June I have a completely new class South American seafood
and wine matching workshop. South American food is so NOW, <span style="mso-spacerun: yes;"> </span>brightly coloured, a blend of culinary
techniques and until recently relatively neglected<b style="mso-bidi-font-weight: normal;">.</b> <span style="mso-spacerun: yes;"> </span>So I set about researching
and worked on developing some different recipes with authentic flavours but
with a little of my trademark simplicity. </span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><b style="mso-bidi-font-weight: normal;">Things to consider
when developing recipes</b></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">A priority is always seasonality, both in terms of seafood
and other fresh produce. This makes sense from a flavour and financial point of
view. <span style="mso-spacerun: yes;"> </span>Then<span style="mso-spacerun: yes;"> </span>I always consider using different cooking
techniques, to facilitate using a range of skills and showing the variety of
methods used in a particular cuisine. <span style="mso-spacerun: yes;"> </span>Finally I like to use a mix of different types
of seafood, using the opportunity to show something whole before cleaning and
preparing it for cooking. </span><span style="font-family: "Trebuchet MS", sans-serif;">With these recipes I tried to incorporate authentic South
American flavours, remembering that sharing food is a very social event: about
celebrating, enjoying food with friends and family. So the recipes must be fun,
achievable and taste great. These is what I finally chose:</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ceviche</strong></span><br />
<span style="font-family: Trebuchet MS;">Ceviche is typical of the area and was a must. The fish is marinated in lime juice, which changes the protein to 'cook' it until it becomes opaque and softens. </span><span style="font-family: "Trebuchet MS", sans-serif;">While keeping to the traditional method of
making ceviche, I wanted to make it pretty to serve and so added some salad
ingredients. The combination of the cucumber, radishes and red onion give it
crunch in contrast to the soft fish.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><b style="mso-bidi-font-weight: normal;">Churrasco prawns with aji sauce</b></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">This dish is often served with a
Chimichurri sauce, but when I preferred to make the less well-known Peruvian
Aji sauce. This is a sweet onion and jalapeno combination, a sweet and spicy
combination which brings the prawns to life.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;"><strong>Moqueca with mussels
and clams</strong> (pictured above)</span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;"><span style="font-family: "Trebuchet MS", sans-serif;">Moqueca is a Brazilian coconut stew, usually
made with white fish. However, I decided to use shellfish as well, all of it
only taking 2-3 minutes.</span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;"><span style="font-family: "Trebuchet MS", sans-serif;"></span><br /></span><span style="font-family: "Trebuchet MS", sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-font-family: "Times New Roman";">Tuna
empanadas </span></b></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;"><span style="font-family: "Trebuchet MS", sans-serif;">Empanadas tend to made of meat, but because I
love them I wanted to do a seafood version. I chose tuna for flavour but I
found my first attempt a bit dry, especially when coupled with puff pastry. I
tweaked the recipe, increasing the roma tomatoes and adding some cream cheese (surprisingly
quite authentic) giving it a richer finish. I also used shortcrust pastry. <span style="mso-spacerun: yes;"> </span>Left-over Aje sauce went well too.</span></span><span style="font-family: "Trebuchet MS", sans-serif;">If you are feeling inspired by these ideas, why not come
down and join me at Sydney Seafood School on 5<span style="font-size: small;"><sup>th</sup> June 2013. It will
be a bit of fun.</span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br /><o:p></o:p></span></span><span style="font-family: "Trebuchet MS", sans-serif;">
Click </span><a href="http://www.sydneyfishmarket.com.au/SeafoodSchool/MonthDetail/tabid/389/Default.aspx?month=June" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">here</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> for more information.</span>
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<br />Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com2tag:blogger.com,1999:blog-5358288780626079671.post-48693926655766198652013-03-18T15:08:00.001+11:002013-03-18T15:08:19.534+11:00Putting an end to food waste<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYBLhL0OmszFJ0Ni-jz77u_WcfvJq58xi8xqDGE0Dzb7a_vG6zsBXm798Soe37dgr8Zzf2ANPu1OrDSowJAm1QMpCXu-GuXkpSg5Ntss51KzvpDM4IuRUlq3SpecC4rgimOkJTiuTpdCO/s1600/OzHarvest+Cookbook+Cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYBLhL0OmszFJ0Ni-jz77u_WcfvJq58xi8xqDGE0Dzb7a_vG6zsBXm798Soe37dgr8Zzf2ANPu1OrDSowJAm1QMpCXu-GuXkpSg5Ntss51KzvpDM4IuRUlq3SpecC4rgimOkJTiuTpdCO/s320/OzHarvest+Cookbook+Cover.jpg" width="252" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Foodies love food. How devastating that what we take so
much pleasure in preparing, cooking and sharing is denied to one in ten people
each night? OzHarvest works to right this wrong. <span style="mso-spacerun: yes;"> </span>Founded in 2004, Ronni Kahn channelled her
astonishment at the amount of food wastage there is in Australia and decided to
put it into action.<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">OzHarvest rescues unwanted food from restaurants, cafes,
hotels, retailers and food outlets and delivers it to those in need. Over the
course of seven years this<span style="mso-spacerun: yes;"> </span>charity has
saved over 4,400 tonnes of food from landfills and delivered over 15 million
nourishing meals to 380 charities.<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">OzHarvest is about reducing food wastage and that applies
not only on a commercial level but in domestic kitchens too. It has launched its
first ever cookbook featuring recipes from 44 of the country’s most celebrated
chefs focussing on just that; new ways to create a fabulous meal using
leftovers already in the fridge.<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">This is just my thing, so I was delighted <span style="mso-spacerun: yes;"> </span>to contribute recipes among other friends
including Maggie Beer, Neil Perry, Matt Moran and Christine Manfield. One
recipe I contributed is my Risotto Bianco (see below). A risotto is the perfect
vehicle for almost any food and a great technique to master.<span style="mso-spacerun: yes;"> </span>You are only limited by your imagination (and
fridge) in terms of contents which can include anything from leftover roast
meat, vegetables, fresh herbs to whatever you can muster!<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">For more fabulous mouth-watering recipes, this beautiful
cookbook contains more than 120 recipes that will reduce your food wastage,
save money in grocery bills and impress family and friends alike. What’s more,
for every book purchased 60 meals will be delivered to those in need - doesn’t
get much better than that! <o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">For more information or to purchase the book, please visit </span><a href="http://www.ozharvest.org/"><span style="color: blue; font-family: "Trebuchet MS", sans-serif;">www.ozharvest.org</span></a><span style="font-family: "Trebuchet MS", sans-serif;">.</span><br />
</div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span lang="EN-US"></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span lang="EN-US"><strong>Risotto bia<span style="letter-spacing: -0.15pt;">n</span>co with
anything you like</strong></span></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span lang="EN-US">S</span><span class="serves"><span lang="EN-US">erves </span></span><span class="serves"><span lang="EN-US" style="letter-spacing: 1.4pt;">4</span></span><span lang="EN-US"><o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="EN-US">Risotto bianco is the most basic of all
risottos. Master the technique <br />
and you can make any risotto you like. It’s the perfect vehicle for using <br />
up leftover roast meat and vegetables or any of the variations below<span style="letter-spacing: 0.3pt;">.</span></span><span lang="EN-US" style="color: #fcbb00; font-family: ACaslon-Semibold; letter-spacing: 0.35pt; mso-bidi-font-family: ACaslon-Semibold;">•</span><span lang="EN-US"><o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span lang="EN-US"><em><span style="font-family: "Trebuchet MS", sans-serif;"></span></em></span><br />
<span lang="EN-US"><em><span style="font-family: "Trebuchet MS", sans-serif;">1.25 litres (5 cups) chicken, beef or
veal stock</span></em></span><br />
<span lang="EN-US"></span><em><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="EN-US">3 tablespoons </span><span lang="EN-US" style="letter-spacing: 0.55pt;">(</span><span lang="EN-US" style="letter-spacing: -0.2pt; mso-text-raise: 3.0pt; position: relative; top: -3pt;">1</span><span lang="EN-US" style="letter-spacing: -1.05pt; mso-font-width: 90%;">⁄</span><span lang="EN-US" style="letter-spacing: -0.5pt;">4</span><span lang="EN-US"> cup) extra virgin olive oil<o:p></o:p></span></span></em><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span lang="EN-US"><em><span style="font-family: "Trebuchet MS", sans-serif;">2 tablespoons butter<o:p></o:p></span></em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span lang="EN-US"><em><span style="font-family: "Trebuchet MS", sans-serif;">1 onion, finely chopped<o:p></o:p></span></em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span lang="EN-US"><em><span style="font-family: "Trebuchet MS", sans-serif;">2 garlic cloves, minced<o:p></o:p></span></em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span lang="EN-US"><em><span style="font-family: "Trebuchet MS", sans-serif;">440g (2 cups) arborio or other risotto
rice<o:p></o:p></span></em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><em><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="EN-US">125ml </span><span lang="EN-US" style="letter-spacing: 0.55pt;">(</span><span lang="EN-US" style="letter-spacing: -0.2pt; mso-text-raise: 3.0pt; position: relative; top: -3pt;">1</span><span lang="EN-US" style="letter-spacing: -1.05pt; mso-font-width: 90%;">⁄</span><span lang="EN-US" style="letter-spacing: -0.5pt;">2</span><span lang="EN-US"> cup) white wine <o:p></o:p></span></span></em><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><em><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="EN-US">4 tablespoons </span><span lang="EN-US" style="letter-spacing: 0.55pt;">(</span><span lang="EN-US" style="letter-spacing: -0.2pt; mso-text-raise: 3.0pt; position: relative; top: -3pt;">1</span><span lang="EN-US" style="letter-spacing: -1.05pt; mso-font-width: 90%;">⁄</span><span lang="EN-US" style="letter-spacing: -0.5pt;">3</span><span lang="EN-US"> cup) chopped fresh herbs, such as parsley, basil and sage<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></em><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span lang="EN-US"><em><span style="font-family: "Trebuchet MS", sans-serif;">100g (1 cup) freshly grated parmesan<o:p></o:p></span></em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<span lang="EN-GB"><span style="font-family: "Trebuchet MS", sans-serif;">Put the stock in a saucepan and heat to
boiling. Reduce the heat and maintain at a simmer.<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span lang="EN-GB"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span><br />
<span lang="EN-GB"><span style="font-family: "Trebuchet MS", sans-serif;">Heat the olive oil and half the butter in a
large heavy-based frying pan over moderate heat. When the butter has melted,
add the onion and fry for a minute or two without browning. Add the garlic and
cook, stirring frequently, until the onion is translucent. Add the rice and
stir well to coat with the oil and butter (it will take on a glassy
appearance). Add the wine and stir until it has evaporated.<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span lang="EN-GB"><span style="font-family: "Trebuchet MS", sans-serif;">Reduce the heat to low and add one ladleful of
hot stock. Stir constantly until the liquid is completely absorbed. Keep adding
the stock, a ladleful at a time, stirring and waiting until it has been
completely absorbed by the rice before adding the next ladle. Keep it cooking
at a low simmer. After about 15 minutes taste a few grains of rice: it should
be tender, not soft, yet still a little firm to the bite. It will probably take
around 2<span style="letter-spacing: 0.85pt;">0–</span>25 minutes to reach this
point. When the risotto is ready it should still be a little liquid, not dry
like fried rice.<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<span lang="EN-GB"><span style="font-family: "Trebuchet MS", sans-serif;">Fold in the herbs, remaining butter and
parmesan. If you have any leftover roast chicken or vegetables such as pumpkin,
add them now. Even sliced cooked sausage is good. Taste for salt and pepper.
Usually the stock and parmesan make the risotto salty enough and ground black
pepper is better left to the individual. Spoon into warm bowls and serve at
once.<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span class="notehead"><span lang="EN-US" style="font-style: normal; letter-spacing: 0.05pt;">N</span></span><span class="notehead"><span lang="EN-US" style="font-style: normal; letter-spacing: 0.15pt;">o</span></span><span class="notehead"><span lang="EN-US" style="font-style: normal;">te </span></span><em><span lang="EN-US"><span style="mso-spacerun: yes;"> </span></span><span lang="EN-US" style="letter-spacing: 0pt;">To make a mushroom risotto, u</span></em><span lang="EN-GB" style="font-family: ACaslon-Regular; font-style: normal; letter-spacing: 0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: ACaslon-Regular;">se </span><em><span lang="EN-GB" style="letter-spacing: 0pt; mso-ansi-language: EN-GB;">beef stock and replace the
herbs with 500g mushrooms.</span><span lang="EN-GB" style="letter-spacing: 0.1pt; mso-ansi-language: EN-GB;"> Wipe the mushrooms clean with kitchen paper; never
wash them. Leave button mushrooms whole and slice larger varieties. Saute in
butter for a few minutes before adding to the risotto.</span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><o:p></o:p></span></em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><em><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="EN-US" style="letter-spacing: 0.1pt;"></span></span></em><br />
<em><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="EN-US" style="letter-spacing: 0.1pt;">For asparagus
risotto, use chicken stock and replace the herbs with cooked chopped asparagus.</span><span lang="EN-US"><o:p></o:p></span></span></em><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span lang="EN-US"><em><span style="font-family: "Trebuchet MS", sans-serif;"></span></em></span><br />
<span lang="EN-US"><em><span style="font-family: "Trebuchet MS", sans-serif;">Or use chicken or veal stock and replace
the herbs with 250g chopped ham or cooked, crumbled bacon or pancetta and 1
tablespoon freshly chopped parsley. <o:p></o:p></span></em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span>
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</script> Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-48371002889428976862013-03-08T16:57:00.001+11:002013-03-08T16:58:15.996+11:00Attention travel and holiday lovers!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQDkupSYZ5NiG8gfxvgv0DJOt9uFHePR5gMdq0ru8qxiA9DFoEMNxqLEO5hyphenhyphenbvugU0nZDVrL8L0SQ79LmAa9T6B0d4ztccZzwvANEGfvGpfaHPLklI6G_W80CYNRMtkoPRyOS4zqYmYtq/s1600/MP_Mercuri_Wine_Estate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQDkupSYZ5NiG8gfxvgv0DJOt9uFHePR5gMdq0ru8qxiA9DFoEMNxqLEO5hyphenhyphenbvugU0nZDVrL8L0SQ79LmAa9T6B0d4ztccZzwvANEGfvGpfaHPLklI6G_W80CYNRMtkoPRyOS4zqYmYtq/s320/MP_Mercuri_Wine_Estate.jpg" width="320" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Are you
looking for something fun to do this Sunday?<span style="mso-spacerun: yes;">
</span>Do you love holidays and travel?<span style="mso-spacerun: yes;"> </span>And
the flavours of European cuisines?</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">The free <a href="http://travelxpo.com.au/Sydney/" target="_blank">Holiday & Travel Show</a> </span><span style="font-family: "Trebuchet MS", sans-serif;">is on again this
weekend at the Hordern Pavilion, Entertainment Quarter, Moore Park, Sydney from
10am to 4:30pm.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I’ll be
there on Sunday on the Flavours of the World Cuisine Stage talking about my two
critically acclaimed television series: <a href="http://www.lyndeymilan.com/milan/taste-of-greece.htm" target="_blank">Lyndey & Blair's Taste of Greece</a> </span><span style="font-family: "Trebuchet MS", sans-serif;">and <a href="http://www.lyndeymilan.com/taste-of-ireland.php" target="_blank">Lyndey Milan's Taste of Ireland</a> </span><span style="font-family: "Trebuchet MS", sans-serif;"><span class="MsoHyperlink"><span style="color: windowtext; text-decoration: none; text-underline: none;">(currently
screening on 7TWO on Sundays at 12noon)</span></span>.<span style="mso-spacerun: yes;"> </span>As well as discussing my travel in these two
beautiful countries, I’ll be cooking a couple of my favourite recipes.<span style="mso-spacerun: yes;"> </span>Presentation times are: </span><o:p><span style="font-family: "Trebuchet MS", sans-serif;"> </span></o:p><br />
<o:p><span style="font-family: Trebuchet MS;"></span></o:p><br />
<o:p><span style="font-family: Trebuchet MS;"><strong>11:30am - 12:15pm</strong></span></o:p><br />
<o:p><span style="font-family: Trebuchet MS;">Tales and tastes from the historic heart of Greece served with a side of much-loved tzatziki and a nibble of grilled haloumi and flat bread</span></o:p><br />
<o:p><span style="font-family: Trebuchet MS;"></span></o:p><br />
<o:p><span style="font-family: Trebuchet MS;"><strong>1:00pm -1:45pm</strong></span></o:p><br />
<o:p><span style="font-family: Trebuchet MS;">More than potatoes ... my stories of Ireland's abundant produce, charming characters and majestic scenes. I'll be cooking Irish classic treat, drop scones with berry compote</span></o:p><br />
<o:p><span style="font-family: Trebuchet MS;"></span></o:p><br />
<span style="font-family: "Trebuchet MS", sans-serif;">After both
sessions I’ll be signing copies of my latest cookbooks which will be for sale
at special prices: <o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 18pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Lyndey & Blair’s Taste of Greece</i></b>
– book to accompany the series </span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 18pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">RRP $50 Special price $40<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Lyndey & Blair’s Taste of Greece</i></b>
7-episode DVD </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">RRP $30 Special price $25<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 18pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Just Add Spice</i></b> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 18pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">RRP $50 Special price
$40<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 18pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Lyndey Milan The Best Collection</i></b> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 18pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">RRP
$50 Special price $40<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 18pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Balance Matching Food and Wine. What Works
and Why</i></b>. </span></div>
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 0pt 18pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">RRP $35 Special price $30<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Entry to the
show and my sessions are free! <o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Hope to see
you there</span></div>
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</script> Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-46330222027042626432013-02-06T11:18:00.001+11:002013-02-06T11:18:33.442+11:00The Blair Milan Scholarship and The Blair Milan Touring Fund – an update<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_OSCqgIcj7z0avM0fDk8r8O1EWVYqvXvh0f5y0UfB4YUqTop3BsPPRBuoe_0mEkXwpnvVk3s_3TaFPDhzXoxdACG51e615hZEaCboeLhVbzDH3Owxdnwhq65kNa5CH4wCERrtl8EWkI1/s1600/stickyfeetposterBONDI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_OSCqgIcj7z0avM0fDk8r8O1EWVYqvXvh0f5y0UfB4YUqTop3BsPPRBuoe_0mEkXwpnvVk3s_3TaFPDhzXoxdACG51e615hZEaCboeLhVbzDH3Owxdnwhq65kNa5CH4wCERrtl8EWkI1/s320/stickyfeetposterBONDI.jpg" width="226" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">My son Blair Milan was a talented and enthusiastic actor and all
round joyful human being. We lost him to Acute Myeloid Leukaemia on 17 April
2011. I’ve </span><a href="http://www.lyndeymilan.blogspot.com.au/2011/06/blair-milan-fund-supporting.html"><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="color: blue; font-family: "Trebuchet MS", sans-serif;">previously</span></span></a><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">
written about </span><a href="http://alumni.csu.edu.au/blair-milan-fund" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">the fund</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> my partner John and I set up with Blair’s close friends
in conjunction with Blair’s alma mater, Charles Sturt University Foundation to
ensure his legacy will live on for years to come. </span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #222222; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Blair graduated as a Bachelor of Arts (Communication
–Theatre/Media) at Charles Sturt University in Bathurst with Distinction in
2003.<span style="mso-spacerun: yes;"> </span>The Blair Milan Fund seeks to pass on Blair’s
enthusiasm for the arts to future Theatre/Media students.<span style="mso-spacerun: yes;"> </span>The two inaugural awards have now been made: <o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<strong><u><span style="color: #222222; font-weight: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">The
Blair Milan Scholarship<o:p></o:p></span></span></u></strong></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">About</span></b><span style="color: #222222; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">: A scholarship of $3000 will be awarded annually to
one second year Theatre/Media student who exemplifies the generous artistic
spirit and attitude of Blair. The student will be carefully selected by the
academic staff of the Theatre/Media course with input from Blair’s family and
peers. Selection will based on the student’s community involvement, academic
and on stage performance as well as goals and motivation. The scholarship aims
to encourage students studying Theatre/Media to demonstrate optimism, enthusiasm
and a passion for their chosen field. <o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="color: #222222; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Recipient</span></b><span style="color: #222222; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">: </span><b><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Angus
Wilkinson</span></b><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> received this scholarship in May last year. <span style="mso-spacerun: yes;"> </span>We were impressed with his written submission and
even more impressed when we met him in person. <span style="mso-spacerun: yes;"> </span>He reminded me of Blair and gave a magnificent
thank you speech on behalf of all the award winners. <span style="mso-spacerun: yes;"> </span>We have stayed in touch and he thoughtfully
posted a photo of himself in his cap and gown, with his degree and wearing his
“Good times” badge at his graduation. The “Good Times” badges were made for
Blair’s funeral by his friends from CSU and their parents. I gave Angus one at
the awards ceremony. He is doing well as he has got straight into the directing
course at NIDA.<o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<strong><u><span style="color: #222222; font-weight: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">The
Blair Milan Touring Fund<o:p></o:p></span></span></u></strong></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">About</span></b><span style="color: #222222; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">: A $7,000 fund provides financial support for the
presentation of work of final year theatre/Media students before metropolitan
and/or regional communities.<span style="mso-spacerun: yes;"> </span>The
recipients will be selected by academic staff of the course with input from
Blair’s peers and the Milan family. Profits realised from this presentation
will be returned to the Blair Milan Touring Fund.<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Recipient</span></b><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">:<span style="mso-spacerun: yes;"> </span>The group performing <strong>Sticky Feet </strong>are the
deserved winner.<span style="mso-spacerun: yes;"> </span>They were unanimously
chosen by the CSU staff, including one who is an alumnus from Blair’s year. The
team will take the show to ‘Higher Ground Inc’ at the Adelaide Fringe Festival
from 27 February to 4 March 2013. This enterprising group have also secured a
residency with Tamarama Rock Surfers (TRS) from 4 to 8 February. <span style="mso-spacerun: yes;"> </span>The residency includes a performance at Bondi
Pavilion which they are making a fund raiser for The Blair Milan Fund. They
have asked me to speak, especially as entry is FOC but they ask for donations.
I am so gratified they want to give back to the fund – reassures me they are
the very best of winners. There are no allocated tickets so it’s first in best
dressed for the 230 seats. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">The
details<o:p></o:p></span></span></b></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
<span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">7:30pm on Friday 8 February<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
<span style="mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Bondi Pavilion Theatre<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
<span style="mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Bondi Beach<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
<span style="mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">No booking required<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
<span style="mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Donation entry<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
<span style="mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">All proceeds go towards the Blair Milan
Touring Fund<o:p></o:p></span></span><br />
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</span><br />
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<b><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">About Sticky Feet<o:p></o:p></span></span></b></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
<span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Have you ever found yourself in an
awkward social situation? Gone in for a handshake when someone else goes in for
a hug? Waved at someone who wasn’t looking or even called someone by the wrong
name? We know you have. We all have. <o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">‘Sticky Feet’ is the brainchild of
a group of like-minded and often socially awkward young Sydney-based theatre
makers. The show, two years in the making, is a short 30-minute physical comedy
jam packed with cringe-worthy, bladder-pushing, side-splitting moments that
will leave you wanting more. <o:p></o:p></span></span><br />
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</span><br />
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<span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">
‘Sticky Feet’ debuted at Charles Sturt University’s annual creative arts
festival, ‘Sprung Festival’ in September 2012. It was awarded the inaugural
Blair Milan Touring Fund, which is enabling the team to take the show to
‘Higher Ground Inc’ for Adelaide Fringe Festival from the 27<span style="font-size: small;"><sup>th</sup>
February to the 4<sup>th</sup> March 2013. <span style="background: white;">Sticky
Feet Productions is privileged to receive such a prestigious award and would
like to kindly thank the Milan family for their support.<span class="apple-converted-space"> </span></span>The generous touring fund will
ensure Blair’s legacy continues forever through the work and creativity of new
Australian artists.<o:p></o:p></span></span></span></div>
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</span><br />
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<span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">‘Sticky Feet’ came to life through
an 8-week devising process, involving students from all three years of the
Bachelor of Communication (Theatre/Media) course at Charles Sturt University,
Bathurst. The story follows three unique strangers; Mel, Phil and Geoff, and
their journey towards overcoming communication faux pas, fears of being judged
and accepting that everyone has a little weirdo inside them. <o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
<span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">
</span></span><br />
<span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">In preparation for Adelaide Fringe Festival, ‘Sticky Feet’ are undertaking a
second development of the show with Tamarama Rock Surfers who have offered the
company a residency. The residency will culminate in a public showing in the
iconic Bondi Pavilion Theatre on Friday 8<span style="font-size: small;"><sup>th</sup> February 2013 at 7:30pm.
All proceeds from the showing will go back into the Blair Milan Touring Fund. <o:p></o:p></span></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
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<span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">‘Sticky Feet’ has something for
everyone and is great for all ages, young and old. The set beckons you, framed
in a 3x4 metre box that makes you feel like you are peeping into a wacky and
wondrous offbeat world. The colours and crazy faces keep you glued to your
seat. The supreme awkwardness drags you to the edge and then throws you back
again with cathartic laughter.<o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
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<b><span style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">More information <o:p></o:p></span></span></b></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
<span style="mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Visit their <a href="http://www.stickyfeetproductions.com/" target="_blank">website</a>, <a href="http://facebook.com/stickyfeetproductions" target="_blank">facebook page</a> or send an <a href="mailto:stickyfeetproductions@gmail.com" target="_blank">email</a>.</span></span>
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</script> Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-45438767190826288242013-02-04T10:45:00.001+11:002013-02-04T10:45:17.967+11:00Sydney Convention & Exhibition Centre hosts 25th Australia Day Council’s Australia Day Lunch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-mAXZV_5NUd168QM4aozGwYapipkQh5uJC8DD9RTEbO213feMYHjG2gaV8MiD50pU3Qr74wP3VJjye7OPK3cKBAHo7AdSG6Y5JOsLKWQgZKBYK1-dnZSALyMYWl_j-7KqS1wwD0mEy25/s1600/SCEC+Australia+day+lunch+dessert+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-mAXZV_5NUd168QM4aozGwYapipkQh5uJC8DD9RTEbO213feMYHjG2gaV8MiD50pU3Qr74wP3VJjye7OPK3cKBAHo7AdSG6Y5JOsLKWQgZKBYK1-dnZSALyMYWl_j-7KqS1wwD0mEy25/s320/SCEC+Australia+day+lunch+dessert+pic.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS;"><em>Summer berry chocolate meringue with cinnamon-spiced hunter valley mascarpone and peach buttermilk ice cream</em></span></div>
<div style="text-align: center;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Which
venue showcases one of most glorious views in Sydney?<o:p></o:p></span></span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">And
boasts a world-class innovative food and beverage team?<o:p></o:p></span></span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">With
facilities to cater for 1,400 guests at Australia’s largest corporate lunch?<o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">The
<a href="http://www.scec.com.au/" target="_blank">Sydney Convention and Exhibition Centre</a> and the Australia Day Lunch both
celebrated a milestone last <span style="mso-spacerun: yes;"> </span>Friday.<span style="mso-spacerun: yes;"> </span>It was the 25th Australia Day Lunch to be
held at the Centre and one of the first major events to herald the Centre’s
25th anniversary year. <o:p></o:p></span></span><br />
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</span><br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">In
my capacity as Australia Day Ambassador I’ve attended this lunch many times. Even
as an ex-caterer who has fed large numbers myself, it never fails to blow me
away. <span style="mso-spacerun: yes;"> </span>The standard and quality of food
and wine served is impressive and I have heard from other Australia Day
ambassadors <span style="mso-spacerun: yes;"> </span>that this year’s lunch was
just as special, if not the best ever, given the milestone.<span style="mso-spacerun: yes;"> </span>Unfortunately, due to filming commitments and
my ambassadorial posting in Nundle, I was unable to attend.<o:p></o:p></span></span></div>
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</span><br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Planning
for this lunch begins months before.<span style="mso-spacerun: yes;"> </span>Menus
are developed, tested and re-tested to showcase the best of New South Wales
produce, much of it award winning.<span style="mso-spacerun: yes;">
</span>Ordering food requires a great deal of forward thinking.<span style="mso-spacerun: yes;"> </span>Executive Chef Uwe Habermehl ordered 300kg of
lamb for the<span style="mso-spacerun: yes;"> </span>main course – 375 9-bone
racks for the main course – from 2012 Royal Agricultural Society of NSW
President’s Medallist, Milly Hill Lamb.<span style="mso-spacerun: yes;"> </span>He
even made his own elderflower wine for the marinade. <o:p></o:p></span></span></div>
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</span><br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Four
days before the event the fun really starts!<span style="mso-spacerun: yes;">
</span>The halls are set up and installation of the elaborate theming, staging and
rigging begins. <span style="mso-spacerun: yes;"> </span>Six satellite kitchens
are built in adjoining halls too. <o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">An
astonishing 10,000 pieces of cutlery, 7,500 items of glassware and 5,000 pieces
of crockery are polished. </span></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span><span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">On
the day over 130 wait staff are briefed to serve and clear the four course lunch
which is plated by 54 chefs and served in six waves of 250 plates at a time
with military-like precision. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Uwe’s
menu embraced the food we traditionally eat on Australia Day, but with many
modern twists and turns!<o:p></o:p></span></span></div>
<ul>
<li><span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Macadamia nut and chilli marshmallow with avocado smoothie was served on arrival, matched with Tyrrell’s Traditional Method Pinot Noir Chardonnay 2009.<span style="mso-spacerun: yes;"> </span>Country Valley Luscious Yoghurt and Pepe Saya Buttermilk were whizzed with the avocado and served in a brandy balloon with the savoury marshmallow on the side. <o:p></o:p></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The entrée of<span style="mso-bidi-font-weight: bold;"> S</span>ugar-cured salmon and kingfish terrine with carid prawn rémoulade and asparagus salad was matched with Tyrrell’s Single Vineyard Stevens Semillon 2008.<span style="mso-spacerun: yes;"> </span>Uwe sourced 28,000 tiny carid prawns from Western Australia which were painstakingly peeled by his team.<o:p></o:p></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin;">The main course featured two elements – lamb and pie!<span style="mso-spacerun: yes;"> </span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Duck confit and quail breast pie with spicy mango relish and elderberry wine-cured rack of Milly Hill lamb with horseradish galette and green pea purée.<span style="mso-spacerun: yes;"> </span>Tyrrell’s Lunatiq Heathcote Shiraz 2010 was the wine match.<o:p></o:p></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-weight: bold; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Quintessential pavlova was Uwe’s inspiration for his dessert of Summer berry chocolate meringue with cinnamon-spiced hunter valley mascarpone and peach buttermilk ice cream<span style="mso-bidi-font-weight: bold;">.<o:p></o:p></span></span></span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Amazing to serve so many people, with each person
being treated with all the care of a fine dining restaurant.</span></span><br />
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</script> Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-91286217936367594262013-01-30T16:19:00.000+11:002013-01-30T16:20:05.917+11:00The Bridge Room’s Pyengana Cheddar custard<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBXvDV36rBElkXyDVSiVY7oas_So5QaTpDvMwrjBHMQ5KXcG0vB15H2i52eiph7COCXPsw7qWvnPWhRPNYGoZrg7x61j8SAl1iIKwzdBXXuByWii-eSgqwjn9k0NTTCMpdli5zFQIEGKD/s1600/Pyengana+custard.JPG.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBXvDV36rBElkXyDVSiVY7oas_So5QaTpDvMwrjBHMQ5KXcG0vB15H2i52eiph7COCXPsw7qWvnPWhRPNYGoZrg7x61j8SAl1iIKwzdBXXuByWii-eSgqwjn9k0NTTCMpdli5zFQIEGKD/s320/Pyengana+custard.JPG.JPG" width="240" /></a></div>
<br />
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<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">I was thrilled to
be invited to the Bridge Room for the announcement of the</span><a href="http://www.dairyaustralia.com.au/Dairy-food-and-recipes/2013-Australian-Grand-Dairy-Awards/Copy-of-2013-AGDA-winners.aspx" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;"> 2013 Australian GrandDairy Awards</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> late last year.<span style="mso-spacerun: yes;"> </span>Ross
Lusted, Chef and co-owner and his lovely wife Sunny, General Manager and
co-owner have been overseas far too long, albeit opening many Aman resorts.
Both have had stellar careers and one mouthful of Ross’s food, served with
Sunny’s stylish supervision and I remembered why I had always enjoyed his food
all those years ago at the original Rockpool and the Park Hyatt’s
harbourkitchenbar.<span style="mso-spacerun: yes;"> </span></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
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<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"></span><span style="font-family: "Trebuchet MS", sans-serif;">Their newish venture with The Fink Group, The <span style="mso-spacerun: yes;"> </span>Bridge Room, is a pared-back but appealing
space, warm with the use of wood,<span style="mso-spacerun: yes;"> </span>in a
low-rise 1030s heritage listed building on the corner of Bridge and Young
Streets.<span style="mso-spacerun: yes;"> </span>Ross created a menu to showcase
the award winners. He shared his recipe for<span style="mso-spacerun: yes;">
</span>Pyengana Cheddar custard with me. Pyengana Cheddar which was named 2013
Australian Grand Dairy Champion in the cheddar-style cheese category. <span style="mso-spacerun: yes;"> </span>In a strange twist, I learned from a recently
discovered relation, that the cheesemaker and manager of the factory<span style="mso-spacerun: yes;"> </span>in 1905, Thomas James Molphy married into my
mother’s family. I knew there was a reason I loved cheese! </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Trebuchet MS", sans-serif; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Scroll down for Ross’s
recipe. </span></div>
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<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Nearly 400
Australian cheese and dairy products were judged by a panel of 21 expert judges
accordingly to the industry standard criteria: flavour and aroma, body and
texture, and colour and appearance. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Other notable Australian
Grand Dairy Award winners were:</span></div>
<ul><span style="font-family: "Trebuchet MS", sans-serif;">
</span>
<li><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">That’s
Amore Cheese’s Cuore Blu Burrata – awarded Champion Fresh Unripened
Cheese.<span style="mso-spacerun: yes;"> </span>Owner Giorgio has only been
making his delectable range of fresh Italian style cheeses for two years.<span style="mso-spacerun: yes;"> </span>Not only he is a talented cheesemaker, but he starred last year at the Good Food & Wine Shows’ Cheese Alley which I co-ordinated, <span style="mso-spacerun: yes;"> </span>on the masterclass stage demonstrating stretched curd to an enthralled audience. <o:p></o:p></span></span></li>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span>
<li><span style="mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Paradise Beach’s Pesto Swirl Dip was awarded Champion Dairy Dip.<span style="mso-spacerun: yes;"> </span>This is only one of owner Steve’s luscious dips, make just north of Sydney using premium Australian ingredients.<span style="mso-spacerun: yes;"> </span>Steve also makes pita bits, perfect with his
dips! <o:p></o:p></span></span></li>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span></ul>
<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Look out for
these and </span><a href="http://www.dairyaustralia.com.au/Dairy-food-and-recipes/2013-Australian-Grand-Dairy-Awards/Copy-of-2013-AGDA-winners.aspx" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">more Australian Grand Dairy medallists</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> at your favourite gourmet food
retailers. </span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<b><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Pyengana Cheddar custard, hazelnuts, muscatels and
saba<o:p></o:p></span></span></b></div>
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Makes: 12 x 50g custards<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">500ml cream<o:p></o:p></span></span></div>
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">40ml milk<o:p></o:p></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">100g Pyengana Cheddar, grated<o:p></o:p></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">2 leaves gelatin<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-family: "Trebuchet MS", sans-serif; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><o:p> </o:p></span><br />
<u><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Garnish<o:p></o:p></span></span></u><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">24 hazelnuts, roasted and peeled<o:p></o:p></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">100g Miche, roasted and finely ground (method
below)<o:p></o:p></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">24 dried muscatels<o:p></o:p></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">100g Pyengana Cheddar <o:p></o:p></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Saba (concentrated grape juice syrup)<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">To make the Miche crumbs, peel the crust from day old
Miche, place the chopped bread into a food processor and pulse the bread to
form breadcrumbs. Once the crumbs are formed in the processor add 20ml olive
oil and a little salt, pulse again until combined. Remove the crumbs from the
machine and lay out evenly on a baking tray. Bake in a preheated oven at 170⁰C for
approximately 8 minutes or until the crumbs are brown. <span style="mso-spacerun: yes;"> </span>Remove from the oven and allow to cool. Once
cooled return the crumbs to the processor and pulse again quickly to create a
very fine crumb. These crumbs will keep in an airtight container for a couple
of days.<o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">To make the custards, c</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">ombine cream
and milk in a heavy based saucepan and heat to 72⁰C.<span style="mso-spacerun: yes;"> </span>Remove from the heat and stir in the grated
Pyengana Cheddar. Add the gelatin leaves that have been soaked in cold water to
soften. Season with salt and pepper. Strain the mixture through a fine
strainer. Pour the strained mixture into individual molds and refrigerate for
approximately two hours. <o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">To serve, with a hot spoon scoop the custards out of
the molds and place in the center of a cold plate. Dust with toasted miche
crumbs, grate roasted hazelnuts over the custard and finally grate some more
cheddar to finish, serve with dried muscatels and a drizzle of Saba.<o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Trebuchet MS", sans-serif; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Lyndey’s Note: Miche is a type of sourdough bread
which is large, round, rustic and flat.</span></div>
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</script> Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com1tag:blogger.com,1999:blog-5358288780626079671.post-24093367224171325312012-12-14T16:33:00.003+11:002012-12-14T16:38:19.368+11:00Christmas bubbles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnhpxCRxGaeiDW0AmjK_8XaG8-5BfaKHgAFuzsg2Ut_4juSuUXyg76a7oCm9_NWTwI_0wsbuKNZPeDZxYQ_J7o_NnokQcC6adGzGCnasbOPPeVq7Kg0PrI8l6Qy-2fK_YyAj-jC2CrlB7/s1600/Majella+sparkling+shiraz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnhpxCRxGaeiDW0AmjK_8XaG8-5BfaKHgAFuzsg2Ut_4juSuUXyg76a7oCm9_NWTwI_0wsbuKNZPeDZxYQ_J7o_NnokQcC6adGzGCnasbOPPeVq7Kg0PrI8l6Qy-2fK_YyAj-jC2CrlB7/s320/Majella+sparkling+shiraz.jpg" width="289" /></a></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;"><em>Majella Sparkling Shiraz, one of my favourites</em></span></div>
<div align="center" style="text-align: center;">
</div>
<span style="font-family: "Trebuchet MS", sans-serif;">Christmas is a time to break out from our regular patterns and try some
fun or celebratory alternatives to drink. Friends drop in, we entertain more
and perhaps such entertaining takes on a different flavour?</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Drinking standing up and nibbling on finger food is always quite a
different proposition from sitting over a table or lingering over a meal. Finger food is rarely intended to be the main
event, so neither should be the wine. Look for wines that will keep your palate
alert to enjoy the many different flavours the finger food will offer.<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">There is always a role for champagne. As Madame Lily Bollinger, said “I
drink it when I¹m happy and when I’m sad. Sometimes I drink it when I am alone.
When I have company I consider it obligatory. I trifle with it if I¹m not
hungry and drink it when I am. Otherwise I never touch it - unless I¹m
thirsty.” (Daily Mail, 17 October, 1961).<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Champagne is a term which should only be applied to wines produced
under strict regulations from a carefully delineated area in northern France. In Australia, we have many superior sparkling
wines, especially since (and often with the assistance of Fresh champagne
houses) we started using a similar technique and the classic French grape varieties
of pinot noir, chardonnay and pinot meunier. We also have other value-for-money
sparkling wines. So there is something to please at every price point.<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">The romance begins in the cellar. Here still wines are made and then
carefully selected for blending: from different years and vineyards to make the
Non-vintage champagne which should maintain a consistent house style every
year; and wine or wines all from one year to produce a special, Vintage
champagne identified by year on the bottle. Once blended, for traditional
“methode champenoise” the wine is put into champagne bottles with sugar and
yeast to create the second fermentation, the sparkle - hence the term “bottle
fermented”.<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">After some time the bottle is placed in a rack and the process of
“remuage” begins. The bottle is gradually tilted and turned into a more and
more inverted position so that the dead yeast cells which have done their job
gradually move to the neck of the bottle. This is then “disgorged”, by freezing
so that a solid “plug” is pushed forth by the gas now formed within the bottle
and a “dosage” of sweetened wine added to fill the bottle and finish the
champagne. When a champagne is referred to as late disgorged or having spent
time on yeast lees, this means it has stayed in the bottle, perhaps for many
years, with the yeast cells until disgorgement just before release. This gives
the champagne a highly desirable yeasty, bready character. French vintage
champagnes spend a miminum of three years before disgorgement and Non Vintage
champagnes one year. For an Australian wine to be called Methode Champenoise it
must have spent at least six months maturing on lees.<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">The method is the same for different styles of champagne, just the ingredients vary. Rose champagne or tache is
made by adding a shot of red wine to the
dosage liqueur. Or it can be made
entirely from pinot noir with the juice left on the skins for a short time
after they grapes are crushed, to give a pretty pink hue. Brut is the driest of
all champagnes those with a higher sugar
level are Demi Sec and Sec, this being achieved by adding a sweeter dosage after the second
fermentation. <o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Sparkling reds, ideal for Christmas drinking, are not simply the
coloured cousins of white sparkling wine.
The base wine needs some bottle age first and may be matured in large
oak. Sparkling red can be made from different red base including cabernet,
pinot noir, malbec and durif, though the favourite is shiraz. Christmas to me
says sparking red whether it be accompanied by turkey, pork, ham or new age salmon, with a light red
fruit or berry dessert or even the
Christmas pud. However, my all-time favourite is duck of any description, but
preferably Peking duck! Then again, it's great as an aperitif ... or just a drink!<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Champagne<o:p></o:p></strong></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">There is something just so special about real champagne. </span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Taittinger NV - $95 I’ve been drinking this for years. It is
distributed by my friends at McWilliams.<o:p></o:p></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Bollinger NV – $90 James Bond’s
favourite – but I still prefer Sean Connery and Roger Moore to Daniel Craig!<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>White Sparkling<o:p></o:p></strong></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Clover Hill Vintage Cuvee 2008 is a consistently good premium wine from
Tasmania $49.99<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Tempus Two Pewter Sparkling Pinot Chardonnay $31.99 is worth drinking
for the stylish bottle and label alone. But the inside is just as good!<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Rose sparklings<o:p></o:p></strong></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Chandon Brut Rose 2008 is a blend of chardonnay and pinot noir. Chandon
were one of the first to make premium sparkle in the Yarra Valley and they
still do it with style.<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Taltarni Tache 2010 this has been a favourite ever since we drank it
for my daughter’s Christening in 1985. It’s still as good!<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Red Sparkling<o:p></o:p></strong></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Peter Lehmann Black Queen Sparkling Shiraz $42. Peter Lehmann is one of
my dearest old mates and this is one of the best going.<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Majella Sparkling Shiraz 2008 $29 per bottle in a pack of 6. Thanks to
Majella for their support of Cheese Alley at the Good Food and Wine Shows in
2012. We’ll do it all again in 2013!<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Peter Rumball Sparkling Shiraz $26.99 from my fellow Libran, but he now
also has a sparkling Merlot too which is a little more savoury and so
complements different dishes.<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Just for fun<o:p></o:p></strong></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Mini bottles of Brown Brothers Vintage Sparkling Moscato, Moscato Rosa, Moscato and Cienna all in mini bottles from
200 – 275mls perfect for summer parties. RRP 4 bottle fridge pack $19.90;
single bottle $5.90<o:p> </o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Note these are all recommended retail prices so they can often be
bought for less.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Happy festive bubbles to you and your family</span></div>
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Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-38388585624644203492012-12-06T16:21:00.002+11:002012-12-10T11:38:21.355+11:00Christmas ham - tips and tricks<span style="font-family: "Trebuchet MS", sans-serif;">With Christmas upon us, locations, numbers and menus are being decided for the all-important Christmas feast in households everywhere. One dish that will feature on the menu in many homes is the ham. <br /><br />Hams can be bought at varying prices and the difference between the supermarket soccer ball ham and the more expensive hams can be hard to understand. When choosing a ham for Christmas, there are many variables which impact on the taste and quality of the ham. No two legs are the same and there are seasonal changes in the flavour of the pork. Interestingly pigs feel the heat as much as we do and do not eat as much in the middle of the summer. Fortunately, the pork needed for hams is produced well before this. <br /><br />There are various ways to transform a leg or piece of pork into a ham and the good news is there’s a size and shape to suit almost everyone. The more commercial producers may inject the brine and then tumble the hams to reduce the curing process to as little as 12 to 24 hours and increase the weight but as with all things there are traditionalists such as Pino Tomini Foresti and his wife Pia, owners of <a href="http://www.pinosdolcevita.com.au/" target="_blank">Pino’s Smallgoods</a> at 45 President Avenue, Kogarah in Sydney’s south.</span> <span style="font-family: Trebuchet MS;"></span><br />
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<em><span style="font-family: "Trebuchet MS", sans-serif;">Pino with one of his magnificent hams</span></em></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Pino’s family has been making ham for seven generations and supplying the Australian market since his arrival here from Italy in 1973. Pino uses only Australian hams that take ten days to prepare. Pino takes great care in the preparation of his hams, using no additives, which he claims makes his hams safe for pregnant women to consume and chooses legs with a good amount of fat covering. He produces a ham which is a cross between the English and drier Italian style, brining it for 8 to 10 days. Then, they are baked and smoked for 16 to 24 hours using his secret combination of woodchips and seasonal herbs such as rosemary, sage or fennel. <br /><br /> Pino makes hams in every size from a 1.3k mini up to a 12kg whole ham on the bone. A visit to his store is like visiting a meat and smallgoods Nirvana with a fabulous cooking school attached. It is well worth a foodie excursion.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><em>Pino's curing room</em></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I have always been a fan of whole leg ham on the bone, especially at Christmas or to entertain a crowd. For me a good quality ham should have a flavour balance between sweet and salty, not taste chemical, be moist but not wet and not be stringy or smell porky. It is important to remember that all legs are different and colour may vary between different muscles however the ham should have mostly all the same flavour.<br /><br /> Glazing a ham really makes it very, very special and keeps hordes happy. There are a few tried and true guidelines that I always follow for a fail proof ham at Christmas.</span> <br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1. Choose the best quality ham you can afford. In addition to using the tips I have given you above and doing a little more research, look out for the Australian Pork logo. Any ham on the bone is sure to be Australian but for boneless ham, you need to check.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Andrew Spencer, CEO of Australian Pork, stipulates we need to support Australian pork farmers stating “<em>more than 70% of Australia's processed pork products (ham, bacon and smallgoods) have been produced from cheap, subsidised imported pork.</em>" </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">2. To remove the skin from the ham, place in a warm oven (160°C fan-forced) for 20 minutes. Cut through the skin about 10cm from the shank end of the leg. Run your thumb around the edge of the rind just under the skin and start pulling from the widest edge of ham and continue to pull carefully away from the fat up to the cut. Remove completely. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">3. Using a sharp knife, score across the fat at about 3cm intervals, cutting just through the surface of the top fat. Do not cut too deeply or the fat will spread apart during cooking. Score in the opposite direction to form a diamond pattern.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">4. Brush your favourite glaze recipe (mine contains honey, mustard, dry sherry, soy sauce and brown sugar) over the ham (i stud mine with cloves) and bake in the oven for 45-60 minutes at 180°C (160°C fan-forced) or until golden brown, basting every 15 minutes.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">5. Serve warm or cold with your favourite condiments and accompaniments.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Learn more of my tips and tricks for a high impress and low stress Christmas on the Lifestyle FOOD channel this December. I have all of your needs covered for both a traditional Christmas feast and one with a more contemporary flair. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">For my traditional Christmas tips, Lyndey’s Cracking Christmas will be airing on Lifestyle FOOD on December 10th at 8:30pm and the contemporary Christmas special on December 17th at 8:30pm, with repeats throughout each week. <br /><br /><strong>Lyndey’s Cracking Christmas viewing times</strong></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>LifeStyle FOOD Australia</u></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span class="treb12palemauve"><strong class="treb12palemauve"><span style="color: #666699;">Traditional episode times</span></strong></span><strong class="treb12magenta"><br /></strong>Monday 10 December at 8:30pm<br />Monday, 10 December at 11.30pm<br />Wednesday 12 December at 8.30am and 4.30pm<br />Saturday 15 December at 6.30pm<br />Sunday 16 December at 11.30pm<br />Monday 24 December at 3pm<br /><span style="color: #666699;"><span class="treb12palemauve"><strong>Modern episode times</strong></span></span>Monday 17 December at 8:30pm<br />Monday, 17 December at 11.30pm<br />Tuesday, 18 December at 8.30am and 4.30pm<br />Saturday, 22 December at 6.30pm<br />Sunday, 23 December at 11.30pm<br />Monday 24 December at 3.30pm</span></div>
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<u>Food TV, New Zealand</u><br />
<span style="color: #666699;"><span class="treb12palemauve"><strong>Traditional episode times</strong></span></span> Wednesday 12 December 1pm, 5pm & 9pm<br />
<span style="color: #666699;"><span class="treb12palemauve"><strong>Modern episode times</strong></span></span> Wednesday 17 December at 1pm, 5pm & 9pm</div>
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<u>Australia Network</u><br />
<span style="color: #666699;"><span class="treb12palemauve"><strong>Traditional episode time</strong></span></span> Monday 24 December at 5:30pm (Hong Kong time)<br />
<span style="color: #666699;"><span class="treb12palemauve"><strong>Modern episode time</strong></span></span> Tuesday 25 December at 5:30pm (Hong Kong time)</div>
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Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-42966217989591529052012-12-04T15:18:00.001+11:002012-12-04T15:33:21.892+11:00Guest post: William Wilson, Food & Beverage Manager & Sommelier, Sydney Convention & Exhibition Centre<strong><span style="font-family: "Trebuchet MS", sans-serif;">From pints to pinots</span></strong><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">My
road to wine started with a beer, quite a few of them actually.<o:p></o:p></span><br />
<o:p><span style="font-family: "Trebuchet MS", sans-serif;"> </span></o:p><br />
<span style="font-family: "Trebuchet MS", sans-serif; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Guests constantly ask me how I became a sommelier. <span style="mso-spacerun: yes;"> </span>Perhaps they are surprised that a Scotsman
would be so passionate about New South Welsh wine.<span style="mso-spacerun: yes;"> </span>I’m sure they expect me to talk about scotch
and how to save money.<span style="mso-spacerun: yes;"> </span>They are usually
surprised when I tell them my story. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span><br />
<span style="mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: "Trebuchet MS", sans-serif; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: "Trebuchet MS", sans-serif;">I started my career in hospitality in one of
Edinburgh’s many specialist real ale pubs.<span style="mso-spacerun: yes;">
</span>Eight beer engines pumped out a constantly changing line up of guest
beers.<span style="mso-spacerun: yes;"> </span>I took my job seriously, sampling
every new beer as they went on line.<span style="mso-spacerun: yes;"> </span>The
beers intrigued me, different styles and breweries from different regions with
histories going back centuries.<span style="mso-spacerun: yes;"> </span>Most of
all I was excited by the different aromas and flavours.<span style="mso-spacerun: yes;"> </span>I’d make tasting notes in order to explain
the subtle differences between the beers to our customers.</span> </span></span><br />
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<span style="mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: "Trebuchet MS", sans-serif; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><em>The writer (left) as a young man</em></span></span></div>
<span style="mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: "Trebuchet MS", sans-serif; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span></span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">When
I arrived in Australia the beer scene was bleak.<span style="mso-spacerun: yes;"> </span>Bland, over carbonated beer was everywhere
and premium beer tasted exactly the same as regular but had a gold label on the
bottle. <span style="mso-spacerun: yes;"> </span>Competitive advantage was gained
by serving the same beer even colder than the hotel on the next corner.<span style="mso-spacerun: yes;"> </span>If I was to stay in Australia, I would have
to find a new passion.<span style="mso-spacerun: yes;"> </span></span></span></span><br />
<span style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span><br />
<span style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: "Trebuchet MS", sans-serif;">My 'Road to Damascus' moment occured on the road to Broke, almost twenty years ago. </span></span></span><br />
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<span style="font-family: Trebuchet MS;">My new employer organised a trip to the Hunter Valley. I'd visited breweries all over the world but Tyrrell's was my first winery. Being able to stand in the vineyard and see grapes being picked and walk 20 yards into the winery to watch the winemakers at work was a revelation, so different from brewing. It was the people that really made me understane wine. Murray Tyrrell stood in front of us and told us why he wouldn't sell out to the big boys despite the huge amounts of money that he had just been offered for the winery. Perhaps Murray's presence made the wines taste better that day; he did tell us that every wine we tasted was from the vintage of the century. I was hooked. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><em>Murray Tyrell, legend</em></span></div>
</span><br /><span style="font-family: "Trebuchet MS", sans-serif;">Instead of choosing places to visit according to the number of breweries, wine regions were now top of my list. Friends questioned why I would go to Adelaide when they were heading to Bali. Visiting wineries and hearing stories from the people who made the wines became my education in wine. When winemakers talked of vintages spent in the Northern Hemisphere I would seek out those wines and see how they compared. Great Chardonnays and Pinot Noirs from the Yarra Valley and Tasmania were tasted beside whichever Burgundies I could afford. <br /> <br />A trip to the Barossa uncovered some incredible wines. Chateau Tanunda was certainly lot more salubrious than the ironbark slab hut at Tyrrell’s. I tasted some of Grant Burge’s wines at Tanunda Cellars and again left with more wine than I could carry. A bottle of 1994 Meshach is all that remains of my early wine trips. <br /><br /> More recently I’ve stuck to places closer to home. Winemakers from cooler climate regions of New South Wales, especially Orange and Canberra, are making some fantastic wines. I discovered incredible Riesling at Lark Hill, great Shiraz all over the region and some of the best Pinot Noir that I have tasted at Lake George. I also discovered that Australia has lakes that don’t have any water in them. <br /> <br /> Philip Shaw in Orange was another inspirational visit. The cellar door is really the front room of his house and you are treated like real guests. The bloke who brings the wines over to you was the International Winemaker of the Year twice. I was even lucky enough to taste some of his wines from the barrel. His No. 11 Chardonnay and No. 8 Pinot Noir were my picks and his Idiot Shiraz is a bargain. <br /> </span><span style="mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><div class="separator" style="clear: both; text-align: center;">
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<em><span style="font-family: "Trebuchet MS", sans-serif;">Philip Shaw's Koomooloo Vineyard - cold climate wines</span></em></div>
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</span></span><span style="font-family: "Trebuchet MS", sans-serif;">When Fine Wine Partners brought over the Court of Master Sommeliers to test the skills and knowledge of Australia’s top wine staff, I really didn’t think I would know enough to pass. My wine list is very focussed on New South Wales and the Court exams are mainly about old world wines. Despite never really selling many wines from outside Australia, I managed to become one of the first Certified Sommeliers in the country, simply having listening to as many winemakers as possible over the last 20 years. <br /> <br /> Of course things have a habit of turning full circle. Over the last few years the number of interesting beers in Australia has skyrocketed. Wine lists in Australia are beginning to list a wide range of beers, not just the same beer with a different label but all sorts of different styles and matched up with different menu items. Beer is no longer just as a pre dinner drink and the best sommeliers know this. <br /> <br />I always come across tiny craft breweries every time I visit a wine region these days. The craft brewing renaissance actually started in the Sonoma Valley in California. Perhaps the craft brewers know how much winemakers love a cleansing ale. Even winemakers like Lark Hill in Canberra and Moorilla in Tasmania are making beer. In fact they are making great beer. <br /> The beauty of both wine and beer is that my education will never end. There will always be new people to meet and learn from and to share my own knowledge with. I’m glad I found my new passion and never lost the old one. </span><br /><br /><br /><br /><br /><br /> Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com1tag:blogger.com,1999:blog-5358288780626079671.post-55049915894529726552012-11-26T11:21:00.000+11:002012-11-26T11:21:01.963+11:00Guest post by Rachel Canalita, Flame Production intern<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;">My name is Rachel Canalita and I am an
intern at <a href="http://flamedistribution.com/" target="_blank">Flame Production</a>, the Sydney-based production company owned by Lyndey
Milan. I'm from Southern California, just south of LA in Orange County and
currently in my final year of studies at Boston University majoring both
International Relations and Film & Television Production. I will be in Sydney from mid-August until late November as part of a
study abroad program through Boston University.</span></span><br />
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span><br />
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;">My time here at Flame Productions began
at the beginning of October and ended last Friday, 23 November. Two of my
favourite highlights of my internship experience were watching Lyndey's live TV
cooking segment at Channel 9 and 'the race that stops the nation,' the
Melbourne Cup.</span></span><br />
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Helvetica","sans-serif";"><strong>Channel 9</strong></span><span style="font-family: "Helvetica","sans-serif";"><o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;">Lyndey was so kind in letting me
accompany her to watch her segment on the Channel 9 morning show be filmed; I
was also able to gain some live television production experience through
observation. Although I am not all familiar with live TV productions, my
Channel 9 experience was very valuable for what I hope to pursue in the future.
Upon arriving at the network, I was led to Lyndey's workstation, which was a
portable unit just outside the studio that they roll inside when her segment is
about to be filmed. I had never imagined that this would be the set up for her
to work with, but I guess you take what you get. Before Lyndey's segment, she
was over in hair & makeup while I watched the Morning Show being broadcast.
The set up was smaller than what I would have imagined, with news desk anchors
not being in the same studio at all, but the small space did the job. Once
Lyndey's segment was about to be filmed, they rolled in the portable kitchen
workstation, which was quite small. However, I believe that for the purposes of
the segment, 'Tucker For Tenner,' it works for them.</span></span><br />
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span><br />
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;">The piece was a bit rushed, something I
wasn't expecting, but I suppose as long as the end product comes out fine it
works for them. The dish did not seem overly complicated for the amount of time
given, so a lot of prep work did not seem needed. Morning show food segments
feel rushed no matter what, but it is quite a different experience watching the
productions live; you are aware of how much time should actually be allocated
for the dish to be properly cooked, but it just isn't possible with the time
frames given on the program.</span></span><br />
<br />
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;">The studio was set up into three separate
areas: two interview spots, and another area for segments, like cooking, fitted
out with shelves filled with kitchenware. News room segments were recorded
elsewhere, I assume in another studio in the building. All of the segments I
witnessed were quite entertaining, and everyone was very kind in letting me
feel welcome between shooting segments. The studio was not exactly what I
expected, but then again, I've never seen live TV recorded before.</span></span><br />
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span><br />
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;">Overall, this experience was very
helpful. Seeing the different processes in live broadcast segments vs. recorded
TV programs is very valuable to understand.</span></span><br />
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="font-family: "Helvetica","sans-serif";">Melbourne Cup</span><span style="font-family: "Helvetica","sans-serif";"><o:p></o:p></span></strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>
</u></strong></span><span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;">My first Melbourne Cup experience was
absolutely divine. The day started off with sweeps on the race. I pulled
Precedence, who unfortunately didn't win, but the race was phenomenal (more on
this soon). When the time came in the day to have a break and watch the race,
we broke out the cheese and wine. As we
chatted, I realised how this race not only
<em>stops the nation</em>, but brings people together as well. That's not to
say that as a company we rarely speak to each other, but rather, sometimes we
just need to come together and enjoy each other's company (and a little bit of
friendly competition).</span></span><br />
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span><br />
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;">After the race, we celebrated an office
birthday with a phenomenal cake made by Lyndey’s PA Julia. This Reese's peanut
butter cup, chocolate pretzel extravaganza was pure bliss. The cake consisted
of chocolate cake and peanut butter layers with crushed pretzels and a hint of
coffee.</span></span><br />
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOpOUBHDteDvEEthQY5GIlfHOvg_25GNNzl6gjIL_Rpybdd8JrJIEA9uDwkfVYKB8l7Oz9y3ojYSUB4ZP_BtRUg2VPW1htlRhvbYXrzGHkKRjeNuuhyphenhypheniFT8mlW69Y-84ut7kpM6TpEkfA/s1600/Choc+peanut+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOpOUBHDteDvEEthQY5GIlfHOvg_25GNNzl6gjIL_Rpybdd8JrJIEA9uDwkfVYKB8l7Oz9y3ojYSUB4ZP_BtRUg2VPW1htlRhvbYXrzGHkKRjeNuuhyphenhypheniFT8mlW69Y-84ut7kpM6TpEkfA/s320/Choc+peanut+cake.jpg" width="320" /></a></div>
<span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;"><o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Helvetica","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;">Melbourne Cup is the first time I've
ever attended some sort of gathering for a horse race. You would think that the
Kentucky Derby, the Belmont Stakes, and the Preakness (America's Triple Crown
horse races) would have some sort of effect on the entire US as the Melbourne
Cup does for Australia, but this isn't so. I think this might be because there
are </span></span><span style="font-family: "Trebuchet MS", sans-serif;">many sports Americans feel are more important to watch. It's been a
wonderful experience seeing how excited everyone gets about sports here in
Australia; every sport seems to have some sort of hold on Australia, whether
it's cricket, AFL, or swimming.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">It's been a wonderful couple of months
here in Sydney, and I can't wait to experience more as I have a few more days
left to soak up some beautiful Sydney sunshine!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>Thanks Rachel - it was a pleasure to have you at Flame Productions. Lyndey x</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
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Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-28299180945095541572012-11-21T06:36:00.001+11:002012-11-21T09:15:35.905+11:00Avocado reviewer competition<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYHazurV_-LGIYU7t3obc0UX0MdvLG0_K2JG8FBplgbZVxGiqrXaeU_02gMBkr0MX8_y8tmxBjPfjkS75uoWVv-yBQfBiEXZPcwVeNBYUqmHlkdTgynKxqmtQLOTkFeDEBHK1Z8GXEuNw/s1600/Avocado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYHazurV_-LGIYU7t3obc0UX0MdvLG0_K2JG8FBplgbZVxGiqrXaeU_02gMBkr0MX8_y8tmxBjPfjkS75uoWVv-yBQfBiEXZPcwVeNBYUqmHlkdTgynKxqmtQLOTkFeDEBHK1Z8GXEuNw/s400/Avocado.jpg" width="400" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">I have been <span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">involved in the food and wine industry
for over 25 years and reviewing for the Good Food Guide since 1987.
Increasingly, members of the dining public are joining the pack of
critics so I thought I’d share a few quick tips that I have picked up for
reviewing restaurants over the years.<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<ol>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Like any good critical analysis a review should be honest, informed, impartial and as objective as possible. </span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">Use your knowledge of cooking and ingredients to evaluate the dish. Has the correct method been used? Has it been cooked as indicated? Look at whether or not it matches what is on the menu and if the flavours are true.</span></span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">Try not to be limited by personal preferences. Write a review in such a way that allows the reader to judge whether or not they would enjoy the restaurant being written about or not. </span></span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">Look at the actual food as well as the big picture. Consider what is actually on the plate - how it tastes, looks and smells. Then look at the menu as a whole, its balance, interest and value, the wine list, service, comfort of seating and ambience. </span></span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">Finally, go out with an enthusiastic attitude. Expect to find a great meal and don’t be looking for faults. When criticising, make it constructive.</span></span></li>
<li><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">A professional review is written after an anonymous visit and paying for the meal just like any customer. It is not something accepted gratis. </span></span></li>
</ol>
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Now that I’ve shared my tips with you, I have the perfect opportunity for you to put them into practice.
During the month of November Australian Avocados are giving you the chance to put restaurants around NSW and ACT at the mercy of your palate. Due to the extraordinary bumper crop of avocados coming through, participating restaurants will be featuring a very special avocado dish.
To enter the competition all you have to do is order the dish, write up your review and post it to your personal blog, Yelp, Urbanspoon, or TripAdvisor and inform Avocados Australia of the location by the end of November.
</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Click <a href="http://www.avocado.org.au/chefcomp/Restaurant.aspx?id=84" target="_blank">here</a> for more details on the competition. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">My friends at Bayside Lounge in Darling Harbour have devised a stunning dessert of Avocado Pannacotta with Avocado ice cream and Chilli marshmallow (pictured above) for their lunch menu. Head chef, Uwe, has been kind enough to share the recipe of his Avocado Pannacotta to impress your guests with an unconventional dessert at your next dinner party.
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Avocado Pannacotta</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
5 gelatine leaves
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">750ml pure cream
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">125g castor sugar
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 split vanilla bean
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">150gm avocado puree
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup (250ml) milk
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
1. Soak gelatine in 2 cups of cold water for 5 minutes.
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2. Bring cream, sugar and vanilla bean to the boil. Remove from heat and discard vanilla bean.
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3. Squeeze out excess water from gelatine and whisk into warm cream mix until completely dissolved. Leave mix to come to room temperature.
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4. Place avocado puree and milk in blender and puree until smooth.
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">5. Fold into cream mix gently as to not create air bubbles on the surface.
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">6. Pour into desired serving glass and refrigerate for at least 3 hours.
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Best of luck!
Lyndey x</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4owwULWEnh8rEzJZuoVRROEMrUbqenW0VShxhibx5M11WnqwhXuXdIrH5CE3B-gS8HubE0NJwHeCmjoIOZ6sc036fZ7zX5FaROOXB-cZo8WwkRAkTbrOPWm4D2EN_lcsA-RpC8CghO6U/s1600/Crave.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="90" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4owwULWEnh8rEzJZuoVRROEMrUbqenW0VShxhibx5M11WnqwhXuXdIrH5CE3B-gS8HubE0NJwHeCmjoIOZ6sc036fZ7zX5FaROOXB-cZo8WwkRAkTbrOPWm4D2EN_lcsA-RpC8CghO6U/s400/Crave.jpg" width="400" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">For the month of October some of the best chefs from around
the globe visited the sunny harbour of Sydney for the annual Crave
International Food Festival. This year there was an
emphasis on Italian cuisine, with Massimo Bottura, one of the highest ranking
chefs in Italy, on top of the all-star line-up. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">To begin the festival, the World Chef Showcase was held at
<a href="http://www.scec.com.au/" target="_blank">Sydney Convention and Exhibition Centre</a>. The ultimate food-lovers’ weekend
brought together some of the finest culinary talents for a weekend of presentations,
cooking demonstrations, talks and tastings. O</span><span style="font-family: Calibri;">ver 2,500 dishes were served over the weekend. <o:p></o:p><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Although I wasn’t able to make it, as the culinary
ambassador for the Centre, it was wonderful to see
them given the opportunity to hold this high profile event.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Some highlights included talks and cooking presentations by
Massimo Bottura, Antonio Carluccio and Darren Purchese from Burch&Purchese
Sweet Studio in Melbourne.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Find out what else is on for Crave International Food
Festival at </span><a href="http://www.cravesydney.com/"><span style="color: blue; font-family: Calibri;">www.cravesydney.com</span></a><span style="font-family: Calibri;">. </span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Crave Sydney International Food Festival run by The Sydney
Morning Herald is here again! <span style="mso-spacerun: yes;"> </span>This year
their signature event, World Chef Showcase, will be held at the <a href="http://www.scec.com.au/" target="_blank">Sydney Convention & Exhibition Centre</a>. <span style="mso-spacerun: yes;"> </span>A
perfect location for such an event with its easy accessibility to all forms of
transport and the professional team from The Centre working behind the scenes.</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Festival Director Joanna Savill, an old friend,<span style="mso-spacerun: yes;"> </span>has again done a great <span style="mso-spacerun: yes;"> </span>job with her team.<span style="mso-spacerun: yes;"> </span>The month of foodie fun includes signature
events such as Night Noodle Markets, Showcase Dinners and cooking classes as
well as Shoot the Chef photography exhibition and competition. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">My friends at Sydney Convention & Exhibition Centre
are hosting the World Chef Showcase this weekend – Saturday 6
and Sunday 7 October. <span style="mso-spacerun: yes;"> </span>Dubbed ‘the
ultimate food-lovers’ weekend’, hand-picked domestic and international culinary
talent come will together for a series of presentations, demonstrations and
tastings. <span style="mso-spacerun: yes;"> </span>Best of all it brings to town
writers like Ruth Reichl , along with local luminaries in Talks and Thoughts, a
new feature in the Showcase.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Internationals include food writer and cookbook queen Tessa
Kiros, restaurant reviewer <span style="mso-spacerun: yes;"> </span>Nick Lander, and
Christina Tosi from Momofuku Milk Bar. Locally, our Italian chefs star along
with some personal favourites:</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Mark Best from <a href="http://marquerestaurant.com.au/" target="_blank">Marque</a> presenting in the Thoroughly Modern
Masters section. I’ve eaten in Mark’s three hat restaurant Marque, in Sydney’s
Surry Hills, many <span style="mso-spacerun: yes;"> </span>times and love everything
from his quiet determination to his impressive and innovative yet grounded food.
<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Colin Fassnidge from <a href="http://fourinhand.com.au/#Restaurant" target="_blank">The Four in Hand</a> and <a href="http://www.4fourteen.com.au/" target="_blank">4Fourteen</a> is
joining The Luck of the Irish section.<span style="mso-spacerun: yes;"> </span>Following
my Irish odyssey also known as television series, <i style="mso-bidi-font-style: normal;">Lyndey Milan’s Taste of Ireland </i>(soon to be screened), I share an
affinity with Colin’s Irish roots and food.<span style="mso-spacerun: yes;">
</span>I recently enjoyed a leisurely lunch at his newish 4Fourteen in Surry
Hills.<span style="mso-spacerun: yes;"> </span>From the stuffed pig tail to the
Irish breakfast and mixed grain salad – all sublime.<span style="mso-spacerun: yes;"> </span>As it says on the Crave website ‘stand by to
go the whole hog’! </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">On the sweet side, you can’t go past <span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="mso-spacerun: yes;"> </span>Darren Purchese, one of our most
original, exciting and talented pastry chefs. The sweets, desserts and cakes
that he creates at his bespoke Melbourne studio are works of edible art. <o:p></o:p></span></span></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">The details<o:p></o:p></span></b><br />
<span style="font-family: Calibri;">09:30am-5:00pm Saturday 6 & Sunday 7 October<o:p></o:p></span><br />
<span style="font-family: Calibri;">Parkside level 1, Sydney Convention and Exhibition Centre,
Darling Harbour<o:p></o:p></span><br />
<span style="font-family: Calibri;">Click <a href="http://www.cravesydney.com/content/world-chef-showcase/gjo1c8?linkid=805" target="_blank">here</a> for more information<o:p></o:p></span><br />
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Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-66195224504924382022012-08-13T09:39:00.002+10:002012-08-13T09:39:50.041+10:00Unconventional Evening Award<span style="font-family: "Trebuchet MS", sans-serif;">Last November I had great fun MC ing the<span style="mso-spacerun: yes;"> </span>“Unconventional Evening” held at the Sydney
Convention Centre. This fantastic event highlighted the Centre’s innovation and
creativity.<o:p></o:p></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">Great news last week to learn that this spectacular event
has been recognised internationally <span style="mso-spacerun: yes;"> </span>with
the highly prestigious International Special Events Society (ISES) <span style="mso-spacerun: yes;"> </span>Esprit Award. The award, announced in Dallas
in the United States at the beginning of August, is an outstanding achievement.
<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pQHoUSV_BMWKAdyEeotFICau6zjNUubPnPz3YguoEuLGdLVy7VLiTckmFkUdLFp37atZVB599_zOUSvUftxSmd6Iux5Ul6tZvYa8oejE3QwZOMWkVoIuzZpaeAa9f8dW8ggSJhqBZ_9S/s1600/Unconventional+dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pQHoUSV_BMWKAdyEeotFICau6zjNUubPnPz3YguoEuLGdLVy7VLiTckmFkUdLFp37atZVB599_zOUSvUftxSmd6Iux5Ul6tZvYa8oejE3QwZOMWkVoIuzZpaeAa9f8dW8ggSJhqBZ_9S/s320/Unconventional+dinner.jpg" width="320" /></span></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
The team took inspiration for the event from a painting from
the Centre’s Australian art collection by renowned artist Tim Storrier titled, <i style="mso-bidi-font-style: normal;">Point to Point</i> (pictured). The centre’s
team did a wonderful job in transforming the stunning Bayside Terrace, looking
out over the glittering harbour, into an astounding interpretation of the
artwork with a massive projection of Storrier’s artworks surrounded by hundreds
of tiered candles.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">The event succeeded in demonstrating the Centre’s passion
for excellence and talents. A succession of amazing dishes, delivered by
Executive Chef Uwe Habermehl, highlighted the finest of local produce and was,
of course, accompanied by fine local wine from all over New South Wales. During
the evening I interviewed various leaders in the food and wine industry
including Bruce Tyrrell from Tyrrell’s wines and Sam Hayes of Mirrool Creek
Lamb. Several renowned artists were in attendance including Colin Lanceley,
Michael Johnson and of course, the inimitable Tim Storrier himself. </span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">The award is well-deserved recognition of the Centre’s contribution
to the industry through continuous world class delivery of events and service.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">An excellent way to celebrate the Sydney Convention Centre’s
25<span style="font-size: small;"><sup>th</sup> birthday in outstanding events for the year 2013!<o:p></o:p></span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
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<span style="font-family: "Arial","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;">See
highlights of the evening </span><a href="http://www.youtube.com/watch?v=jvyI-Jcfy9s&feature=plcp" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">here</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span><span style="font-family: "Arial","sans-serif";"><span style="font-family: "Trebuchet MS", sans-serif;"> and photos </span><a href="http://blog.scec.com.au/inspiration/be-inspired-by-an-unconventional-event/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">here</span></a>.</span></div>
<br />
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<br /></div>
<br />
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<br /></div>
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<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNI1lPmr2C4eTLhXhvJHNnDcAjJ9QKS1GbtpnMc3sNu8Gkm6-qgmhrMGfkiuuSYN54bj24F7HTR-Ce86wivZk2vxBhrY-9sKWFLHHIgWgO9aK9eq35_rhwe8RL_49gfHGGo69zZamU2XOE/s1600/Lyndey+Milan+%2526+Uwe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNI1lPmr2C4eTLhXhvJHNnDcAjJ9QKS1GbtpnMc3sNu8Gkm6-qgmhrMGfkiuuSYN54bj24F7HTR-Ce86wivZk2vxBhrY-9sKWFLHHIgWgO9aK9eq35_rhwe8RL_49gfHGGo69zZamU2XOE/s320/Lyndey+Milan+%2526+Uwe.jpg" width="320" /></a></span></div>
<div style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">My good
mate, the ever-talented Executive Chef [pictured above] at the </span><a href="http://www.scec.com.au/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Sydney Convention and Exhibition Centre</span></a><span style="font-family: "Trebuchet MS", sans-serif;">, Uwe Habermehl, has created a sensational seasonal menu for chilly
months. All the dishes focus on utilising top quality produce from local, New
South Wales suppliers.<span style="mso-spacerun: yes;"> </span>From Orange, Mandagery
Creek Venison is a name that particularly resonated with me.<span style="mso-spacerun: yes;"> </span>The <span style="mso-spacerun: yes;"> </span>owners
Tim and Sophie Hansen are good friends and I’ve been able to visit and see the beautiful
deer they rear which is free-range, pasture-fed as well as antibiotic,
stimulant and growth hormone free. The richly coloured meat is lean with a
subtle, delicate flavour. </span><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Similarly,
Uwe has cleverly incorporated many indigenous ingredients – from Wattleseed to
Kangaroo – by giving them a modern twist. <span style="mso-spacerun: yes;"> </span>Old favourites have also been given a makeover
– Caramelised apple tarte tatin is paired with liquorice and white chocolate
ice-cream.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">The Centre
take food and wine matching very seriously. Master Sommelier, William Wilson has hand-picked
several stunning wines to complement Uwe’s winter menu, including the bold Hope
Estate Shiraz from the Hunter Valley. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBykaezqk4dflaHcpcw3K96nxggthBqHGmcIqIdxCYXz-XyEGUbAOHUsG3eAvFhSt0LmbPmxucFCH6UkvxN6UGIl1Cr_7VjAjuoD_MHTNa44pUBza_-eOo0_KEIUfaWYDWSSDJnjuIltz/s1600/William+Wilson+&+Lyndey+Milan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBykaezqk4dflaHcpcw3K96nxggthBqHGmcIqIdxCYXz-XyEGUbAOHUsG3eAvFhSt0LmbPmxucFCH6UkvxN6UGIl1Cr_7VjAjuoD_MHTNa44pUBza_-eOo0_KEIUfaWYDWSSDJnjuIltz/s1600/William+Wilson+&+Lyndey+Milan.jpg" /></span></a></div>
<div style="text-align: center;">
<o:p><span style="font-family: "Trebuchet MS", sans-serif;">Master Sommelier William Wilson with me</span></o:p></div>
<div align="left">
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">The Sydney
Exhibition and Convention Centre is host to a huge array of events – Motor
Show, Good Food and Wine Show, gala dinners, school formals, graduations, corporate
conferences – the list goes on. Such diversity offers a significant hurdle for
the catering team; who must be able to switch tempos, menus and styles with
alacrity. Therefore, I thought it was important for me to bring to attention
the latest example of Uwe and his team’s talent – his delicious Winter seasonal
menu, which I highly recommend you taste.</span><br />
</div>
<div align="left">
<span style="font-family: "Trebuchet MS", sans-serif;">For more
information visit the Sydney Convention & Exhibition Centre </span><a href="http://www.scec.com.au/Services/Eat-and-Drink/Winter-seasonal-menu/"><span style="color: blue; font-family: "Trebuchet MS", sans-serif;">website</span></a><span style="font-family: "Trebuchet MS", sans-serif;">.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrhmvI1HHupYcURsCXSUxdJZkoIcqIXDwd5I9efHg6ahTI73ujfHZs3pZgAXhzj3rjvI-9_Mm4E7RDz-6K3keHkZIxvPeDchGt88YsKhN67Xnk5QRtRyQaO7dcilIvdusm_zm4wBkRVsB/s1600/IMG_1824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrhmvI1HHupYcURsCXSUxdJZkoIcqIXDwd5I9efHg6ahTI73ujfHZs3pZgAXhzj3rjvI-9_Mm4E7RDz-6K3keHkZIxvPeDchGt88YsKhN67Xnk5QRtRyQaO7dcilIvdusm_zm4wBkRVsB/s320/IMG_1824.JPG" width="239" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">When you think of afternoon tea, a world of dainty sandwich
fingers, squares of soft-crumbed cake and fruit-jewelled tarts is unleashed.
This meal, neatly sandwiched (pardon the pun) between lunch and supper, is
normally overlooked on the grounds of over-indulgence and extravagance. The
Duchess of Bedford is credited with inventing the afternoon tea, and if
portraits of her are accurate, this should come as no surprise. In fairness,
the traditional gap between lunch and dinner is purported to have yawned for
around eight hours, thereby warranting an afternoon pit-stop. However, I very
much doubt that anyone from that time would recognise either the foods or the
size that a modern afternoon tea has bloomed to. Not that I’m complaining.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Last week, I took a colleague (herself English, so she
should know!) to a full-blown high tea at the Observatory Hotel. We felt like
the Duchess of Bedford as soon as we walked through the entrance hall; it
gleamed with the cool marble tiles, smooth swooping banisters and glinting
chandeliers. After wafting his way between the perfectly laid tables and
crisply folded newspapers, we were greeted by a smiling waiter who settled us
into comfortable bachelor-green leather armchairs with the exciting prospect of
champagne. A sign of good things to come.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Neat triangles of crustless bread filled with a variety of egg
mayonnaise, ham and cheese, smoked salmon and, of course, cucumber were arranged
neatly on the lowest tier of our china cake stand. Our eyes swiftly climbed up
to the next level of our cakey pyramid: the scone layer, featuring four freshly
baked miniature scones accompanied by dinky jars of clotted cream and strawberry
jam which emanated a sweet, summery fragrance. More often than not hotel scones
are claggy, insipid and fridge-cold, so it made these - sweet, raisin studded
and misted with a haze of icing sugar - irresistible. The menu goes on, with
miniature ramekins of crème brulee, cones of chocolate mousse, powder-pink
macarons and fruit tarts. Not all of it was as fresh as the scones as tiny
squares of cheesecake tasted of fridge, <span style="mso-spacerun: yes;"> </span>but overall the glorious array of afternoon
treats <span style="mso-spacerun: yes;"> </span>didn’t just plug the hole between
lunch and dinner, but substituted both.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">It couldn’t be called afternoon tea without at least a pot
of freshly-brewed foliage. The Observatory boasts an impressive list; from the
familiar Ceylon, Darjeeling and Lapsang Souchong, to the more intriguing and
exotic Dragon Eyes Jasmine, Warm Spice and Sencha First Flush. Served in mismatching
teapots, each prettily patterned, was a welcome change the customary institution-white
was.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mBzRPx1ZDZFa10ddWVK_jA7jeFY0ESGPvnl0UhHxOg6MlESDIcJUkNbNjEPL6xsq9t-fTfAo9ID0_DwPVvpV7Zt-5rB_sPPOZuIle0HsYWSFOEbykPY0hQAiK8euFv7NzVk1p_SVLpUX/s1600/IMG_1829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mBzRPx1ZDZFa10ddWVK_jA7jeFY0ESGPvnl0UhHxOg6MlESDIcJUkNbNjEPL6xsq9t-fTfAo9ID0_DwPVvpV7Zt-5rB_sPPOZuIle0HsYWSFOEbykPY0hQAiK8euFv7NzVk1p_SVLpUX/s320/IMG_1829.JPG" width="239" /></a><span style="font-family: "Trebuchet MS", sans-serif;"></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">It’s a shame that afternoon tea isn’t more popular. In this
era of carrot-crunching health professionals advising to eat five (albeit
small) meals per day, perhaps it will make a comeback, and the Observatory
Hotel would be a spectacular place to return to when the time comes.</span></div>
<br />
<span style="font-family: Trebuchet MS;"><strong>The details</strong></span><br />
<span style="font-family: Trebuchet MS;">Observatory Hotel</span><br />
<span style="font-family: Trebuchet MS;">89-113 Kent Street, The Rocks, Sydney NSW 2000</span><br />
<span style="font-family: Trebuchet MS;">Click <a href="http://www.observatoryhotel.com.au/web/osyd/afternoon_tea.jsp" target="_blank">here</a> for high tea bookings</span>
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<br />
<span style="font-family: "Trebuchet MS", sans-serif; line-height: 115%;">Bouncing out of bed this morning pre-sunrise, I couldn’t wait for another day in the food industry with Lyndey Milan. Brainstorming, recipe developing and testing (and tasting) aside for the day I headed straight to Channel 9 to observe a cooking segment on <i style="mso-bidi-font-style: normal;">Mornings</i> by Lyndey. </span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><span style="font-family: "Trebuchet MS", sans-serif; line-height: 115%;">Armed with the recipe (not only read but memorised), an eye wide open for a celebrity-sighting, and a growing excitement to stand behind the scenes for the 4-6 minute segment, I knew it was going to be a great morning. Through the main gate and past the reception desk to meet Lyndey in hair and makeup, it was then time to prepare the bench that would be wheeled onto stage in the final advertisement break before the segment.</span><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDFxtHip09kXexqFfhgg16MVXyMqRTaSDUtesBVDijjbWPg0gwR1_21QCHq9KMzY0hNMSSakem-r3_0SlM7A_XE22zqBlusnN_PeViMALpUdmYNkKejiH46e2FvmWzBN8CFOrpbPr4uOC/s1600/IMG_0191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDFxtHip09kXexqFfhgg16MVXyMqRTaSDUtesBVDijjbWPg0gwR1_21QCHq9KMzY0hNMSSakem-r3_0SlM7A_XE22zqBlusnN_PeViMALpUdmYNkKejiH46e2FvmWzBN8CFOrpbPr4uOC/s320/IMG_0191.JPG" width="320" /></a></div><span style="font-family: "Trebuchet MS", sans-serif; line-height: 115%;">The produce for today’s recipe was just outstanding; award-winning produce from the Sydney Royal Wine, Dairy and Fine Food shows (sydneyroyal.com.au). Fresh egg tagliatelle, Coolangatta Estate Semillon, Pacific Reef Fisheries tiger prawns, Tathra Sydney rock oysters and Brasserie bread to name a few. Yes, this was truly a medal-winning seafood pasta dish. Eager to help however I could, I got stuck into peeling the 2012 Champion winning cooked prawns to be tossed through the pasta before serving. Once all was set up and checked, it was time to head into the studio. Standing behind the cameramen looking at the set before me, Sonia Kruger and David Campbell well at home on stage, it was quite amazing to see how a live television show is produced. With a final check of equipment and implements, the cooking began.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlxg6SE90APVg5gbpFAapyqN5Dml7B_tpf0XtflGPvcLKpOBZwZsSty2e7f2HsuwubqDnGYQHVkiCUdkNN-FetEuCtYqGmmht7nKGGVagXVfntHGI4z1kOeeyT5DOaDozD7sIeenYv9xS/s1600/IMG_0193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlxg6SE90APVg5gbpFAapyqN5Dml7B_tpf0XtflGPvcLKpOBZwZsSty2e7f2HsuwubqDnGYQHVkiCUdkNN-FetEuCtYqGmmht7nKGGVagXVfntHGI4z1kOeeyT5DOaDozD7sIeenYv9xS/s320/IMG_0193.JPG" width="240" /></a></div><div style="text-align: center;"><span style="line-height: 115%;"></span><span style="font-family: "Trebuchet MS", sans-serif;"><em> Medal winning seafood pasta</em></span></div><br />
<span style="font-family: "Trebuchet MS", sans-serif; line-height: 115%;">A master of the kitchen, Lyndey chopped, stirred and in minutes produced an absolutely-can’t-wait-to-try-that seafood pasta that smelt so delicious I was mentally working out which night next week I could cook it at home for dinner. All done and dusted, the bench was whisked back out of the studio for clearing and cleaning. After a sip of double-winning Semillon, a spoonful of pasta, and a photograph of the final dish we were ready to head back to the office. Having watched Lyndey on my television at home for several years it was such a thrill to stand in the studio this morning, soaking up every second of the experience.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><em><span style="font-family: "Trebuchet MS", sans-serif;"><span style="line-height: 115%;">Alice Henderson, </span><span style="line-height: 115%;">food writer and trained chef, on work experience</span></span></em></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="line-height: 115%;"><span style="font-family: "Trebuchet MS", sans-serif;">Click </span><a href="http://www.lyndeymilan.com/recipes/recipe_index/seafood/medal-winning-seafood-pasta_000.php" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">here</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> for the recipe on my main site. </span></span></div><script src="http://www.google-analytics.com/urchin.js" type="text/javascript">
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</script>Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-54296413903442002402011-10-27T16:29:00.000+11:002011-10-27T16:29:09.173+11:00Regional food stars at 2011 Brisbane Good Food & Wine Show<span style="font-family: "Trebuchet MS", sans-serif;">For the fourth year I've been asked to host the Lyndey Milan Producers Market at the Brisbane /good Food & Wine Show.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMoNkre0cgdOLvigi67a2V1gmTRkNvXku8kDHIUoCD78Bnh48X_8FwQBUpBXbrQ48bN6kWpBnKIrSN0FDxNs5BvNBClo1epueEYLDLNR2l8nb72E1n9Q5wSAnGAYFqJqUJTgpqoQq1F3P/s1600/Regional+Producers+Market+at+Sydney+Good+Food+%2526+Wine+Show+resized.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMoNkre0cgdOLvigi67a2V1gmTRkNvXku8kDHIUoCD78Bnh48X_8FwQBUpBXbrQ48bN6kWpBnKIrSN0FDxNs5BvNBClo1epueEYLDLNR2l8nb72E1n9Q5wSAnGAYFqJqUJTgpqoQq1F3P/s320/Regional+Producers+Market+at+Sydney+Good+Food+%2526+Wine+Show+resized.JPG" width="320" /></a><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif;">I’ll also be chatting and interviewing these fabulous artisan and boutique producers at the Lyndey Milan Regional Producers’ Market:</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.honeylady.com.au/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Honey Lady</span></strong></a></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">From Willunga in South Australia, the <b style="mso-bidi-font-weight: normal;">Honey Lady’s</b> honey is unheated, unfiltered, raw honey. The business is a triple bottom line business – financially, environmentally and socially viable. Her product range includes honey blended with spices and herbs.<span style="mso-spacerun: yes;"> </span>She started her business from seven bee swarms that she caught one season. She harvested around 1500kg and with a 6 week old baby started to trade at the local farmers market and had only grown since then! The Honey Lady is at the Willunga Farmers Market every Saturday and at the Adelaide Showgrounds Market every Sunday.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.nutworks.com.au/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Nutworks</span></strong></a></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;"><b style="mso-bidi-font-weight: normal;">Nutworks</b> is 90 minutes north of Brisbane in Yandina on Queensland’s Sunshine Coast. They business started in the early 1990s in a small factory with six employees.<span style="mso-spacerun: yes;"> </span>In 1997, due to rapid expansion, Nutworks built a new factory and tourist facility where they are today. At well as processing nuts, the tourist orientated site includes an information area, confectionary viewing area and gift shop for take home products at factory outlet prices.<span style="mso-spacerun: yes;"> </span>The macadamias are sourced from most growing areas in Queensland. Nutworks export all over the world and locally, the range can be found at many major supermarkets and duty free outlets.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.lentilicious.com.au/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Lentilicious</span></strong></a></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">From Mullumbimby in New South Wales, <b style="mso-bidi-font-weight: normal;">Lentilicious</b> produce a range of five dry lentil blends: coconut fusion, lime time, turmeric, red chilli and Mediterranean, all with herbs and spices added.<span style="mso-spacerun: yes;"> </span>All are gluten-free.<span style="mso-spacerun: yes;"> </span>They have a range of stockists Australia wide and they do markets at Byron, Bangalow and Yamba.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.byronbaychilli.com/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Byron Bay Chilli</span></strong></a></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"></span><span style="font-family: "Trebuchet MS", sans-serif;">The chillis are grown and processed overlooking Byron Bay.<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Byron Bay Chilli Company</b> make a range of sauces, salsas and corn chips which are stocked in gourmet food stores as well as Coles and Woolworths supermarkets in Queensland and Northern New South Wales as well as many delis in the United States.<span style="mso-spacerun: yes;"> </span>They sold a couple of barbecue style sauces branded with Jack Thompson’s name for Landcare Australia, one of Jack’s favourite causes.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.mixmymuesli.com.au/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Mix My Muesli</span></strong></a><span style="mso-tab-count: 2;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"></span><span style="font-family: "Trebuchet MS", sans-serif;">From Bundoora in Victoria, <b style="mso-bidi-font-weight: normal;">Mix My Muesli</b> is Australia’s first custom mix muesli company.<span style="mso-spacerun: yes;"> </span>They also sell a pre-mixed range that includes classic swiss, goji berry antioxidant, honey crunch, organic super grains, gluten-free and Craig Mottram’s Premium Fuel which is 43% fruit and nut.<span style="mso-spacerun: yes;"> </span>Most ingredients are 100% natural, with no added sugar and are preservative-free.<span style="mso-spacerun: yes;"> </span>The bases are wholegrains such as oats and barley, the nuts and seeds are all-natural as are the added ingredients.<span style="mso-spacerun: yes;"> </span>These include dried fruits (apple, apricot, sultanas, raisins, prunes, figs, strawberries, coconut and cherries), nuts/seeds/grains (almonds, walnuts, linseed, chia and sesame seeds) and ‘naughty bits’ (chocolate and yoghurt coated nuts and seeds).</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.silverwoodorganics.com.au/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Silverwood Organics</span></strong></a><span style="mso-tab-count: 2;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"></span><span style="font-family: "Trebuchet MS", sans-serif;"><b style="mso-bidi-font-weight: normal;">Silverwood Organics</b> from Longreach in western Queensland sells and delivers organic meat packs.<span style="mso-spacerun: yes;"> </span>Silverwood grows the dorper breed of sheep which naturally shed their wool and are also known for their excellent carcass and superior eating quality.<span style="mso-spacerun: yes;"> </span>The free-range lamb is grown in natural Mitchell grass paddocks without chemicals or supplement feeding.<span style="mso-spacerun: yes;"> </span>To avoid undue stress, the lamb is processed locally by an organically accredited processor.<span style="mso-spacerun: yes;"> </span>Half or full packs with associated cuts are available online for home delivery.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.caremepastry.com/"><strong>Careme Pastry</strong></a><span style="mso-tab-count: 2;"> </span></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"></span><span style="font-family: "Trebuchet MS", sans-serif;">Located in the Barossa Valley, <b style="mso-bidi-font-weight: normal;">Careme Pastry</b> is owned and operated by William and Claire Wood, who, coming from a restaurant background we were always disappointed with the quality of commercially available ready-made pastry. Careme only use natural ingredients, free of additives, preservatives and colours to produce their hand-crafted pastry products. Their product range includes ready to use pastry dough: all butter puff, sour cream shortcrust, vanilla bean sweet shortcrust and dark chocolate shortcrust as well as a range of tarts, pies, savoury galettes and sweet tarts and croissants and pastries. Stephanie Alexander commends it!</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.olivfresh.com.au/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">OlivFresh</span></strong></a><span style="mso-tab-count: 2;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"></span><span style="font-family: "Trebuchet MS", sans-serif;">Estate grown and produced, <b style="mso-bidi-font-weight: normal;">Olivfresh</b>, on Lake Wivenhoe in South-East Queensland, sources its olives from their 700 tree certified organic olive estate. The olives are naturally fermented in rainwater and sea salt. The product range includes Ligurian style olives, Arbequina black olives, Olive and fig tapenade dip, Green olive and avocado tapenade dip, Sun dried black olives, Green olives and Party mix olives. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span lang="FR" style="mso-ansi-language: FR; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.lacourpatisserie.com.au/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">La Cour Patisserie</span></strong></a><span style="mso-tab-count: 2;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span><span lang="FR" style="mso-ansi-language: FR; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="FR" style="mso-ansi-language: FR; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"></span></span><span style="font-family: "Trebuchet MS", sans-serif;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">La Cour Patisserie</span></b><span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> is a Sydney based business that was established in 2010.<span style="mso-spacerun: yes;"> </span>It sells a range of gourmet baking kits that taste ‘made from scratch’. The range includes cupcakes, brownies and biscuits.<span style="mso-spacerun: yes;"> </span>All are preservative and artificial colouring free and made from the best ingredients. The kits are sold a range of gourmet food stores in New South Wales, Queensland, the ACT and South Australia.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="EN-US" style="color: black; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.outbackspirit.com.au/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Robins Foods</span></strong></a><span style="mso-tab-count: 2;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"></span><span style="font-family: "Trebuchet MS", sans-serif;">Located in Altona, Victoria <b style="mso-bidi-font-weight: normal;">Robins Foods</b> and was formed by recognised pioneers of the native food industry, Ian and Juleigh Robins, in 1997. The range of products are branded <b style="mso-bidi-font-weight: normal;">Outback Spirit</b> and the vision is to bring indigenous foods to the mainstream market locally and internationally while giving back to indigenous communities. The product range includes chutneys, preserves, dry marinades, seasoning salts, seasoning sprinklers, sauces, dressings, crushed garlic, herbs and rejuvenating water and are available from major and independent supermarkets nationally as well as Oxfam Fair Trade stores.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span lang="SV" style="mso-ansi-language: SV; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.gwydirgrove.com.au/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Gwydir Olives</span></strong></a><span style="mso-tab-count: 2;"><strong><span style="font-family: "Trebuchet MS", sans-serif;"> </span></strong></span></span><span lang="SV" style="mso-ansi-language: SV; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"><strong><span style="font-family: "Trebuchet MS", sans-serif;"> </span></strong></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="SV" style="mso-ansi-language: SV; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"></span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Margi Kirkby and Jenni Birch started <b style="mso-bidi-font-weight: normal;">Gwydir Grove</b> in 1996 with a second-hand olive press.<span style="mso-spacerun: yes;"> </span>Soon after they started selling their oil in local shops in north west New South Wales.<span style="mso-spacerun: yes;"> </span>Today they still grow, press, blend and market their products. Their </span><span lang="SV" style="mso-ansi-language: SV; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Infused range includes bush berb, lemon myrtle, blood orange, lime, lemon, native mint & garlic and spicy chilli & fresh lime.<span style="mso-spacerun: yes;"> </span>Their olive range includes kalamata olives, manzanillo olives and manzanillo olive pate. They also sell balsamic vinegar and olive oil soap (lavender, eucalyptus and fragrance-free).</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="SV" style="mso-ansi-language: SV; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.yummtastes.com.au/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Yumm Dressings</span></strong></a><span style="mso-tab-count: 2;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"></span><span style="font-family: "Trebuchet MS", sans-serif;"><b style="mso-bidi-font-weight: normal;">Yumm Dressings</b> from Sydney make dressings from natural ingredients with no artificial preservatives, colours or flavours. Each bottle is hand-made and many ingredients are sourced from local producers and markets. The product range includes Very Original (blend of olive and sesame oils, fresh garlic and honey), Poppy Splash (red wine and raspberry vinegars, Spanish onion and poppy seeds), Balsamic Drizzle, So Provincial (apple cider vinegar, honey and tarragon), Maple Zest (orange juice and maple syrup). They are available online and from various gourmet food stores and farmers’ markets. They really do taste home made.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><a href="http://www.peanutvan.com.au/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">The Peanut Van</span></strong></a><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 1;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"></span><span style="font-family: "Trebuchet MS", sans-serif;">From Queensland’s peanut capital, Kingaroy, comes <b style="mso-bidi-font-weight: normal;">The Peanut Van</b>, who recently celebrated their 40<span style="font-size: small;"><sup>th</sup> birthday.<span style="mso-spacerun: yes;"> </span>Their extensive range of products includes sugar coated, dry roasted, sweet & salty, hickory smoked, savoury tomato, salt & vinegar, garlic, chilli & lime and Mexican delight.<span style="mso-spacerun: yes;"> </span>All peanuts are jumbo and freshness is guaranteed.<span style="mso-spacerun: yes;"> </span>Theirs is always a popular stand at the show.</span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Details</span></strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Brisbane Convention & Exhibition Centre</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">10am-6pm 4&5 November</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">10am-5pm 6 November</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">Click </span><a href="http://www.goodfoodshow.com.au/brisbane.asp"><span style="font-family: "Trebuchet MS", sans-serif;">here</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> for more information</span></span></div>Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com11tag:blogger.com,1999:blog-5358288780626079671.post-23007155197779354202011-08-05T13:43:00.000+10:002011-08-05T13:43:19.596+10:00Come and see me at Sydney’s new cooking school, Quarter 21!<span style="font-family: "Trebuchet MS", sans-serif;">On Monday 29 August I’m cooking at Justin North’s new cooking school, </span><a href="http://www.quartertwentyone.com.au/"><span style="font-family: "Trebuchet MS", sans-serif;">Quarter Twenty One</span></a><span style="font-family: "Trebuchet MS", sans-serif;">.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIwQ5GFPssUwPNiqhsCwc23HQmidFL4vekRvv_zeoqWes82dDR9SJyGWVcRC-H5lxxzxpGEoaOFfDYb2LQIvcmdPv_5zEkdlN73Asm91C5fMTERgdu4vYiffiEZNNqJhZDCjumd_ARu-V/s1600/Quarter+Twenty+One.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIwQ5GFPssUwPNiqhsCwc23HQmidFL4vekRvv_zeoqWes82dDR9SJyGWVcRC-H5lxxzxpGEoaOFfDYb2LQIvcmdPv_5zEkdlN73Asm91C5fMTERgdu4vYiffiEZNNqJhZDCjumd_ARu-V/s1600/Quarter+Twenty+One.jpg" t$="true" /></a><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Justin recently relocated his 3 hat restaurant <a href="http://www.becasse.com.au/">Becasse</a> to Westfield in Pitt Street Mall and added a bakery, grocer, wine store and cooking school.</span></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">The school is kitted out with state of the art equipment, including ovens and cooktops by Fagor and the best appliances. Retaining a feeling of home, this relaxed environment is perfect for sharing knowledge and having fun.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I’ll be demonstrating six easy, yet impressive, recipes from Greek-style rabbit to my favourite spiced duck with pomegranate sauce and the extraordinary Chocolate almond fondant pudding. There will be wine too!</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The three hour class starts at 6:30pm and is limited to 16. There a couple of spots left and I’d love to see you there. For more information or to book: </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Visit <a href="http://www.quartertwentyone.com.au/">http://www.quartertwentyone.com.au/</a> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Email <a href="mailto:cookeryschool@quartertwentyone.com.au">cookeryschool@quartertwentyone.com.au</a></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Telephone 02 9283 3440</span><script src="http://www.google-analytics.com/urchin.js" type="text/javascript">
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</script>Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-41745471137154132252011-07-20T12:04:00.001+10:002011-07-20T12:05:47.499+10:00Talking turkey<span style="font-family: "Trebuchet MS", sans-serif;">This week I MC’ed an event for Ingham’s Turkey. Four chefs, Miguel Maestre, Adrian Richardson, Damian Heads and Christine Manfield were selected to showcase different turkey cuts in unique and inspired ways.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I’ve always had a fondness for turkey; it is a regular on the table at my extended family Christmas lunch. But it is not just for Christmas, particularly considering the range of interesting cuts now available in the supermarket. Apparently it is also classed as a ‘superfood’ – ie high protein coupled with low fat. All I know is that it is packed with flavour and, if cooked properly, is lovely and tender. And never dry.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I</span><span style="font-family: "Trebuchet MS", sans-serif;">’ve cooked a couple of turkey dishes recently. The other night I roasted a whole bird that I stuffed with quinoa, toasted nuts, onion, garlic, parsley and porcini. I covered the breast with muslin soaked in melted butter and cooked the bird on a rack over water, all encased in foil. The liquid then becomes the basis for a flavoursome sauce. On Kerri-Anne the other week I cooked <a href="http://www.lyndeymilan.com/recipes/recipe_index/poultry/Sticky-turkey-wings-with-wok-tossed-hokkien-noodles-and-vegetables.php">Sticky turkey wings with wok tossed vegetables and hokkein noodles</a>.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The chefs this week came up with quite a range of ideas for different cuts.</span><br />
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<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixQMFA99V9GPF5u-ef4kJ4VaA3TISDqn6Xr5AOp7to286xbngMo5m_Op1tz4AzwgPAJg_MhInRn80vpSbmCb4rywKWezAewhSZKKksDzWq8oLTzKgtMCmDPCJVcH9BKuwEguzoP5QCffm/s1600/Popcorn+LR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixQMFA99V9GPF5u-ef4kJ4VaA3TISDqn6Xr5AOp7to286xbngMo5m_Op1tz4AzwgPAJg_MhInRn80vpSbmCb4rywKWezAewhSZKKksDzWq8oLTzKgtMCmDPCJVcH9BKuwEguzoP5QCffm/s320/Popcorn+LR.jpg" width="320" /></a></span><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Miguel Maestre used the breast in his dish, Aussie Spiced Turkey Popcorn with Lemon Aioli: a tender and juicy morsel of Turkey Breast Steaks smothered in Australian herbs and spices including wattle seed, lemon myrtle and bush pepper, deep fried beside a dollop of lemon aioli</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EH5MIOi4iGOblFrD_JrAvZtIb_ohkKelGVqct6NKRppYibHnqrYdaUqalapNesaSHH31VZMbzJWBadaCEnkbMRqhocOPnNcPrplDKmGvpTnMq8rH0VSUXMtOx-p_1KDLnmlrjWW2-0XV/s1600/Sausage+LR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_EH5MIOi4iGOblFrD_JrAvZtIb_ohkKelGVqct6NKRppYibHnqrYdaUqalapNesaSHH31VZMbzJWBadaCEnkbMRqhocOPnNcPrplDKmGvpTnMq8rH0VSUXMtOx-p_1KDLnmlrjWW2-0XV/s320/Sausage+LR.jpg" width="213" /></a></div><div style="text-align: center;"><span style="font-family: Trebuchet MS;"></span> <span style="font-family: "Trebuchet MS", sans-serif;">Adrian Richardson used turkey Marylands in his Turkey & Sage sausage: a combination of breast and thigh, in three different grinds, sage, parsley and a dash of good scotch whiskey, paired with creamy potato skordalia and drizzled with sweet sherry glaze</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg25yZqZPcxFDhWvPenXL_q69usAkt2ER-hbO0d99hqmIY1GHuQwUZHmkmy58IKBsYkirv9C73QQ2Jn8o6P8Y4THSRTS4vDEdipSItcK4iXRJAkt-Mou9mULiXtX0PdHhyHmiiDLKroL-r/s1600/Wings+LR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg25yZqZPcxFDhWvPenXL_q69usAkt2ER-hbO0d99hqmIY1GHuQwUZHmkmy58IKBsYkirv9C73QQ2Jn8o6P8Y4THSRTS4vDEdipSItcK4iXRJAkt-Mou9mULiXtX0PdHhyHmiiDLKroL-r/s320/Wings+LR.jpg" width="213" /></a><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Damian Heads used the centre of the turkey wing to create twice (but really thrice) cooked turkey wings, sweet soy and szechuan salt: the wings were marinated, steamed, deboned, pressed, steamed again, chilled and then deep fried, paired with a sweet soy sauce and a dash of Szechuan salt. Great technique and amazing flavour.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCcSKLJC8vIH5XK5SYWg15gBEmG7xwgWjMjsrCPK93jAC29G5uBhYdWiN-T8hcOFiK8SN5VjrjDIvQ3dfkjTj_VD0fXcAr0mKKQUsebEF8BSvaMvO72gKpFcksOlQ0jAenT5PBAlH9_pQK/s320/Curry+LR.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Christine Manfield created Turkey drumsticks slow braised in spiced coconut sauce: an authentic Asian curry including red curry paste, fresh ginger, lemongrass and palm sugar, this creamy spiced coconut curry brings warmth and comfort and very tender drumstick pieces</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Christine has kindly shared her recipe:</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Turkey drumsticks slow braised in spiced coconut sauce</strong></span></div><span style="font-family: "Trebuchet MS", sans-serif;">Serves 4</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 brown onions, finely sliced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">6 garlic clove, chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp minced ginger</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 long red chillies, finely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 tbsp red curry paste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp minced lemongrass</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 litre coconut cream</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1200ml chicken stock</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp oyster sauce</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp palm sugar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 turkey drumsticks</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 kg way potatoes, peeled and cut into large chunks</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">fish sauce</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Saute onion, garlic, ginger and chilli in oil till softened, about 5-6 mins.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add curry paste, lemongrass and cook for 3 mins, then add coconut milk.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Bring to boil, reduce heat and simmer for 5 mins.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add stock, oyster sauce and palm sugar and bring back to boil.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add turkey drumsticks and potato, reduce heat to gentle simmer and cook for 1 hour until meat and potatoes are tender. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add fish sauce and taste – adjust if necessary.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Remove from heat and cool slightly. Remove drumsticks from sauce and remove meat from bones and cut into large chunks. Discard bones.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Return meat to sauce, add herbs and serve with steamed jasmine rice.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhasJYon5uGDNvzVdYJ8WxIu30T65p_ADv2ecODIr5WDg8PBfsfBJRiXBMTjXFU-PVhAYyw2LiyRIyrl8qY3io7F032P5UgSAzgeMFgIIT2E1V0gyTm8MGMY-s5_ghyphenhyphen_OwtQ9piITFf4QG6/s1600/Lyndey+Milan%252C+Christine+Mansfield_LR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhasJYon5uGDNvzVdYJ8WxIu30T65p_ADv2ecODIr5WDg8PBfsfBJRiXBMTjXFU-PVhAYyw2LiyRIyrl8qY3io7F032P5UgSAzgeMFgIIT2E1V0gyTm8MGMY-s5_ghyphenhyphen_OwtQ9piITFf4QG6/s320/Lyndey+Milan%252C+Christine+Mansfield_LR.jpg" width="213" /></a><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Christine serving her drumstick curry</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CCUzUnXIX_05D4QN3R9gsQAh2cUCCNDNfI84GUPWfcktTugNtXmXyZWas2bdMQcOfIg73YpWrT4PMzz5fplPnNgX4A9REaHwHNOFshTPbdQmJUSKpAuLxJFpgz5aN0jyJK_6wFC5BuWc/s1600/Chefs-Miguel+Maestre%252C+Lyndey+Milan%252C+Damian+Heads%252C+Adrian+Richardson_LR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CCUzUnXIX_05D4QN3R9gsQAh2cUCCNDNfI84GUPWfcktTugNtXmXyZWas2bdMQcOfIg73YpWrT4PMzz5fplPnNgX4A9REaHwHNOFshTPbdQmJUSKpAuLxJFpgz5aN0jyJK_6wFC5BuWc/s320/Chefs-Miguel+Maestre%252C+Lyndey+Milan%252C+Damian+Heads%252C+Adrian+Richardson_LR.jpg" width="320" /></a><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Miguel, me, Damian and Adrian</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Links</span></div><span style="font-family: "Trebuchet MS", sans-serif;"><span id="goog_1617579297"></span>Miguel’s restaurant: <a href="http://www.aperitif.net.au/">Aperitif</a></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Adrian’s restaurant: <a href="http://www.lalunabistro.com.au/">La Luna Bistro</a></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><span style="font-family: "Trebuchet MS", sans-serif;">Damian’s restaurants: <a href="http://www.ponydining.com.au/pony_the_rocks.htm">Pony The Rocks</a>, <a href="http://www.ponydining.com.au/pony_neutral_bay.htm">Pony Neutral Bay</a> and <a href="http://www.steelbarandgrill.com/">Steel Bar & Grill</a></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Christine’s restaurant: <a href="http://universalrestaurant.com/">Universal</a></span>Lyndey Milanhttp://www.blogger.com/profile/15150048095480665669noreply@blogger.com0tag:blogger.com,1999:blog-5358288780626079671.post-57222757855969252982011-07-05T13:12:00.000+10:002011-07-05T13:12:49.139+10:00Last Taste of Greece<span style="font-family: "Trebuchet MS", sans-serif;">The final episode of <a href="http://www.lyndeymilan.com/milan/taste-of-greece.htm">Lyndey & Blair’s Taste of Greece</a> will air this Thursday night at 8pm on SBS One. I have been overwhelmed by messages of support and the ratings have been excellent. Many others have commented that they didn’t know how good Greek food could be, or that they now wanted to visit or re-visit Greece. I am also pleased that Blair’s terrific performance as a presenter has been immortalised.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">This week we go to Olympia where Blair energetically runs the length of the original ancient Olympic stadium in only 25 seconds! We also visit Mercouri Wine Estate, where this precious photo was taken:</span><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQDkupSYZ5NiG8gfxvgv0DJOt9uFHePR5gMdq0ru8qxiA9DFoEMNxqLEO5hyphenhyphenbvugU0nZDVrL8L0SQ79LmAa9T6B0d4ztccZzwvANEGfvGpfaHPLklI6G_W80CYNRMtkoPRyOS4zqYmYtq/s1600/MP_Mercuri_Wine_Estate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQDkupSYZ5NiG8gfxvgv0DJOt9uFHePR5gMdq0ru8qxiA9DFoEMNxqLEO5hyphenhyphenbvugU0nZDVrL8L0SQ79LmAa9T6B0d4ztccZzwvANEGfvGpfaHPLklI6G_W80CYNRMtkoPRyOS4zqYmYtq/s320/MP_Mercuri_Wine_Estate.jpg" width="320" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">At Mercouri we tasted wine made with Refosco grapes which I also used with trachanas in a stuffing for lamb. Trachanas is a traditional Greek ingredient made by combining soured milk (usually goat’s) with cracked wheat. I used it in my stuffing recipe, but more traditionally it is made into porridge or added to soup. It is rich and nourishing. Comfort food, Greek style.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Next up we diversify from traditional Greek cooking at Aldemar Restaurant where, after learning how to prepare peppers stuffed with feta and graviera and rabbit stifado, we are treated to quite a different menu for our finale dinner: modern Greek food which draws on Greek tradition but creates something more contemporary. This was also my birthday. Don’t miss this last episode.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">To other news, SBS are releasing the DVD of Lyndey & Blair’s Taste of Greece series on 3 August. Click <a href="http://www.sbs.com.au/shop/product/category/DVDs/7726/Lyndey-and-Blair-s-Taste-of-Greece">here</a> to order.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I</span><span style="font-family: "Trebuchet MS", sans-serif;">’m also busily working on Lyndey & Blair’s Taste of Greece the cookbook, which should be out next year in time for Mothers’ day. The book will contain a mix of traditional and modern recipes as well as beauty shots of the majestic Peloponnese and stills from the series.</span><script src="http://www.google-analytics.com/urchin.js" type="text/javascript">
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<span style="font-family: "Trebuchet MS", sans-serif;">Since its inception in 2006, the President’s Medal has been recognised as the pinnacle of producer awards. Over 5000 products are submitted across three shows, Champions are named; the best of the best judged by industry experts, ‘palates’, producers themselves and educators. The Chairs and Committees of Sydney Royal Wine, Cheese & Dairy and Fine Food shows then nominate two Champions each to vie for the President’s Medal. An in-depth judging process ensues which includes site visits and a triple bottom line evaluation. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The judging process is aptly managed by Simon Marnie, ABC 702 presenter and Scott Davenport, Chief Economist, NSW Department of Primary Industries in collaboration with celebrated chef Mark Best of <a href="http://www.marquerestaurant.com.au/">Marque Restaurant</a> in Sydney’s Surry Hills and Tony De Thomasis, Senior Business Manager, Woolworths. Mark Best has also designed the dessert course.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Not only is there world class food, but outstanding wines in a night hosted by 702 ABC Presenter, James Valentine, with roving reporter “Fast Ed” Halmagyi from Better Homes and Gardens. See behind-the-scenes videos from the finalists and be there to learn the outcome!</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The medal will be presented on Thursday 7 July at a celebration dinner. Click <a href="http://www.rasnsw.com.au/presidents_medal.htm">here</a> for more information or to book tickets. The menu will feature produce from the six producers vying for this prestigious award. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://www.cobramestate.com.au/">Cobram Estate</a>, for their Fresh & Fruity Extra Virgin Olive Oil </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://countryvalley.com.au/">Country Valley</a>, for their Organic Milk </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://www.fonterra.com/wps/wcm/connect/fonterracom/fonterra.com/home/">Fonterra Australia</a> – Spreyton, for their Duck River Premium Butter </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://www.jelm.com.au/">Jelm Pastoral Company</a>, for their Jelm MSA Lamb - Grass Fed 20 - 23kg </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://www.philipshaw.com.au/">Phillip Shaw Wines</a>, for their The Idiot by Philip Shaw 2009 </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://www.yalumba.com/">The Yalumba Wine Company</a>, for their Yalumba FSW8B Botrytis Viognier (2009) </span><br />
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