Attention travel and holiday lovers!

Are you looking for something fun to do this Sunday?  Do you love holidays and travel?  And the flavours of European cuisines?

The free Holiday & Travel Show is on again this weekend at the Hordern Pavilion, Entertainment Quarter, Moore Park, Sydney from 10am to 4:30pm.

I’ll be there on Sunday on the Flavours of the World Cuisine Stage talking about my two critically acclaimed television series: Lyndey & Blair's Taste of Greece and Lyndey Milan's Taste of Ireland (currently screening on 7TWO on Sundays at 12noon).  As well as discussing my travel in these two beautiful countries, I’ll be cooking a couple of my favourite recipes.  Presentation times are:  

11:30am - 12:15pm
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

1:00pm -1:45pm
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

After both sessions I’ll be signing copies of my latest cookbooks which will be for sale at special prices:

Lyndey & Blair’s Taste of Greece – book to accompany the series

RRP $50 Special price $40

Lyndey & Blair’s Taste of Greece 7-episode DVD
RRP $30 Special price $25

Just Add Spice

RRP $50 Special price $40

Lyndey Milan The Best Collection

RRP $50 Special price $40

Balance Matching Food and Wine. What Works and Why.

RRP $35 Special price $30

Entry to the show and my sessions are free!

Hope to see you there

Australian Pork masterclass

Back in October I blogged about how you could win with Australian Pork.

Even though everyone wins when eating or cooking with Australian Pork, one lucky taste.com.au reader, Fotini Starvridis, was a triple winner. She won a pork masterclass, a Brilliant Cut Knife and my three latest books: Just Add Spice, Lyndey Milan’s Best Collection and Balance. Matching Food and Wine, What Works and Why.

The pork masterclass was held a couple of weeks ago. Fotini and I had a lovely time getting to know each other while delighting in lots of porky goodness.

Prior to the masterclass, Fotini nominated roast pork (with crackling) and pork larb as two recipes she would like to cook with me. I added char siew and pork belly to bring the number of pork recipes to four and to demonstrate different cuts and cooking methods.

First up, we cooked Glass Crackling Pork Belly, adapted from a recipe by chef Michael Moore.

Glass Crackling Pork Belly

Click here for the Glass Crackling Pork Belly recipe. When you make this recipe, plan ahead as the rind (crackle) really benefits from two hours pre-salting to reduce moisture and ensure the resultant crackle is ‘glass-like’. I know the method is fairly lengthy (salting and then marinating), but I recommend you follow all the steps to achieve excellent crackle and tender meat, ever so lightly scented with Chinese five spice.

Next up we cooked the perennial Chinese favourite, Char Siew Pork which we later served with noodles and vegetables.

Char Siew Pork just out of the oven

I have been cooking this recipe for many years. The taste, texture and flavour belie the effortless method and store cupboard ingredients. Char Siew Pork is so versatile – we served it warm with noodles and baby bok choy but it is equally delicious the next day served cold, sliced with salad greens and a dash of chilli soy dressing. Cook it now to celebrate Chinese New Year!

Char Siew Pork with noodles and bok choy

Click here for the recipe on my main site.
The celebratory pork rack was next. We cooked Gingered Pork Rack, a recipe from Just Add Spice. This is a great dinner party recipe that can be prepared and cooked in under an hour. The 1kg rack (perfect for four serves) is roasted and while it rests, the sauce comes together in the pan juices with the addition of ginger, cinnamon, marmalade, orange segments and my favourite Indonesian soy sauce, Kecap Manis.

We served the Gingered Pork Rack with roasted potatoes and broccolini in a pool of the gingery orange sauce.

Gingered Rack of Pork

Click here for the recipe on my main site.

The last recipe of the day was one I cooked on my Brilliant Cut Knife dvd, Pork Larb, the ten minute wonder!

There are quite a few ingredients, but all are pretty easy to find at your local fruit and vegetable shop or Asian grocery store. The sweetness of the pork mince is the perfect carrier for these strong Asian flavours. For a more substantial dish, you can add reconstituted rice stick noodles, but don’t substitute the lettuce cups – they are the perfect serving vessel.

Click here for the recipe on my main site.

What makes the confit duck pies at the Bayside Lounge so delectable?

That’s a good question and one that I hope to discover ...

As you may know I’m the newly appointed Food & Beverage Ambassador for the Sydney Convention and Exhibition Centre, the home of the stylish new Bayside Lounge. As such I get to work with some truly lovely people: Ton van Amerongen, Chief Executive; Simon Lomas, Director of Food & Beverage and the uber talented Uwe Habermehl, Executive Chef.

I’ve long been impressed with the food and service at the Sydney Convention and Exhibition Centre, especially at the annual Australia Day lunch. You can read my post about Australia Day this year here.

I’m also very happy to be presenting The Magic of Spices at the Bayside Terrace (the event is part of the Sydney International Food Festival) on 12 October with my Just Add Spice co-author, Ian ‘Herbie’ Hemphill. For event details click here.

Executive Chef Uew Habermehl feeding (!) me that pie

Now back to that pie … Uwe is keeping his recipe secret … don’t you hate that? I know that the Sydney Convention and Exhibition Centre promotes Australian produce so we know that it contains good stuff. But what?

If you’ve ever made duck confit (confession: I haven’t for quite a while) you’ll know that it is a bit of a process. Two to three days to be precise. First you have to rub the duck with spices. What spices does Uwe use? My palate detected thyme, garlic and pepper, but what else? Think I need to sample a few more to sure. In the interests of research you understand. Uwe?

Oh, and the duck is lovely and meaty and melts in the mouth. Uwe buys his duck from the Macleay Valley in New South Wales. Gotta love regional New South Wales produce.

Once I’ve figured out the confit flavourings, I’ll begin work on the pastry. Two types I think – one for the base and another for the top. Might need a few more research samples … Uwe?

The sweetest thing

I start every day with fresh seasonal fruit and while I love winter vegies, find fruit choices much more limited during this season. However, surprisingly this is the best time of year for a tropical fruit – luscious sweet pineapples.

Pineapples are a super food, high in vitamin C and low in sugar. In fact just one cup of pineapple provides the daily recommended dose of vitamin C. To my mind, eating pineapple beats taking cold and flu medicine.

When selecting pineapples, look for fruit that is free from soft spots, bruises and darkened eyes, all indicating the fruit is past its prime. While pineapples will happily sit in the fruit basket for a couple of days, after skinning and slicing you should store in the fridge for up to 6 days.

I enjoy pineapple in savoury dishes – think Asian-style pork belly or filet with chilli pineapple salsa or red duck curry with pineapple –as well as sweet treats like this dessert style cake from my recently released cookbook Just Add Spice [http://www.lyndeymilan.com/books/books.php]. The flavour is intriguing because it contains quatre epices – a seductive blend of cinnamon, allspice, cloves and black pepper which provides an interesting, complement to the sweetness of the pineapple.

Here is a link to the recipe on my main site.

Spiced food and wine matching extravaganza at Just Add Spice book launch

Herbie and me with our publisher, Julie Gibbs from Penguin

My new book Just Add Spice (Penguin) co-written with Ian ‘Herbie’ Hemphill was launched last week at Essential Ingredient at Rozelle. I cooked and signed books at their new Rozelle store opening back in February. The new location is fantastic – rows and rows of cooking utensils, books, tableware and every type of food imaginable as well as a purpose built cooking demonstration area. I’ll be back!

The official part of the night began with a welcome by Penguin’s managing director, Julie Gibbs. Herbie and I loved working with Julie and the professional and innovative team at Penguin. Julie introduced Pete Evans of Hugo’s and My Kitchen Rules and my former co-presenter on Fresh on the Nine Network. Pete has known Herbie and I for over ten years and was a fitting choice to launch our book. We were incredibly touched by his kind words. Herbie and I followed Pete with a double-act – thanking everyone who played in a part in bringing the book to fruition and talking through the food and wine matching menu.

 

Pete Evans, Julie Gibbs and Deborah Thomas (The Australian Women's Weekly)

Food for event was from Just Add Spice and was expertly provided by Syd Pemberton from Pembertons Food Workshop. She is a long time friend and colleague from the Food Media Club, now the Association of Australian Culinary Professionals.

Each canapé was matched to a wine from the Fine Wine Partners stable. I have a very long professional and personal relationship with Rob Hirst, the Chairman, Fiona MacDonald and all the team there.

The food from the book, with wine matches were:

Herbed fromage blanc on french toast and Tomato soup shot
with St Hallett Eden Valley Riesling
The combination of chives, parsley, basil and lemon myrtle with creamy fromage blanc and the zing of ginger and smoked sweet paprika in the cool shot of tomato soup were perfectly matched with the citrus flavours and floral aroma of the St Hallet Riesling.

Prawn cakes with masala dip
with Macs Hop Rocker or Knappstein Three
A golden malty lager or a gewürztraminer, riesling and pinot gris blend offered an excellent complement to prawn cakes packed with fragrant curry leaves, fenugreek and brown mustard seeds.

Middle Eastern Fish Casserole
with Phillip Shaw Pink Billy rosé
This canapé was served in a small bowl with steamed rice and instead of white fish (as mentioned in the book) New Zealand King Salmon (link http://www.kingsalmon.co.nz/) was used. The rich, succulent pink flesh was a perfect carrier for the middle eastern flavour notes – cardamom, cumin and turmeric. Fresh dill and coriander and a spritz of lime added aroma and freshness. The rose, full of flavour yet finishing clean was the idea partner.

Pork Meatloaf with fennel on sour dough
with Phillip Shaw Pink Billy rose
What’s not to love about meatloaf? This version combined pork and bacon with sage, fennel and black pepper. A winning combination matched with the rosé.

Duck breasts with pomegranate dip
with 2008 Wither Hills Pinot Noir from Marlborough, New Zealand
Heady with ground coriander seeds and Chinese five-spice, the roasted duck breasts were served with an orange, star anise and pomegranate molasses dipping sauce. Pinot Noir is perfect with duck – the rich and elegant plum and spice flavours created harmony with the rich duck breasts.

Dukkah and date sandwich with cheese
with 2008 Wither Hills Pinot Noir from Marlborough, New Zealand
Sweet dates crusted with hazelnut and pistachio dukkah served with creamy brie washed down with pinot noir – I can’t think of a better combination!

Simon Thomsen (Taste) with Herbie and I

Herbie and I have also hosted a few Just Add Spice literary lunches, including at Trio's at Noosa.  Here and here are blog posts from guests who attended.

Celebrity dish … Ian ‘Herbie’ Hemphill, spice wizard, author and proprietor of Herbie’s Spices

If you are passionate about what you cook and serve your friends and family, you’ll be very familiar with Herbie’s Spices. If you live in Sydney you’ve certainly been to Herbie’s delightful shop in Rozelle. And if you don’t live in Sydney, you are probably glad that his herbs and spices are stocked at your local gourmet deli or food store and also available mail order via his website.

Ian is Australia’s leading authority on herbs and spices. He produces hundreds of spices, herbs, extracts, pastes and blends as well as books and dvds.

Speaking of books, Herbie and I have co-written a book, Just Add Spice (Penguin) which is being launched this week! Just Add Spice contains 100 recipes to show you how to expand your repertoire and spice up simple dishes using enticing herbs and spices, all with wine matching notes. This book also debunks the myth that it is difficult to match wine with spiced food.

Just Add Spice is available in bookshops and department stores now for $49.95.

Here are Herbie’s answers:

Celebrity dish … Serge Dansereau, Executive Chef & Owner, The Bathers’ Pavilion

Serge was enticed to Australia from Quebec in 1983 as part of the opening team for the Regent Sydney (now Four Seasons Sydney). While he was there he received many accolades – Sydney Morning Herald Good Food Guide Chef of the Year in 1989, three toques for Kable’s in 1990 and, in 1994, he received the Sydney Morning Herald Special Award for Excellence.

French Canda’s loss was definitely Australia’s gain.

Then in 1999, Serge crossed the harbour and became co-owner and executive chef at one of my favourite Sydney restaurants, The Bathers’ Pavilion at beautiful Balmoral Beach which encompasses a restaurant, chef’s table, café, kiosk and two special function spaces.

Serge has written three lovely cookbooks and has a fourth on the way later this year. I love his style of cooking and respect for produce and can’t wait for his new book!

What is your earliest food memory: My earliest food memory is probably the fish cooked by my father after the numerous camping and fishing trip he took us on; I love nature and camping but I do not think I have the patience for all day fishing especially for ice fishing, something he was very keen to take us on in the middle of winter in Canada!

What is the strangest meal you’ve ever been served: I remember having worked at The Regent in Hong Kong and the kitchen crew took me after work for their usual Mah-jong games and a meal in a secret den that also served food; they took great pride to order and feed me all type of strange food but I will never forget the fluorescent baby snakes, there was no way to say no, so I made the best of it but it did look radioactive.