May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
    Read more…

January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
    Read more…

August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

What is the Taste of Australia? Lyndey Milan travels the country to find out.

By
Hannah Koelmeyer
Added
25 July, 2014

Much-loved Australian media personality Lyndey Milan has been travelling across the country's stunning geographic regions to unearth the real Taste of Australia – from the diverse multicultural cuisines of the capital cities, the fresh produce of the lush wine regions and the spectacular high country, to the delectable seafood of the sun-kissed coast and the indigenous flavours of the Australian bush.

Lyndey’s ninth book is a collection of colourful recipes that explore the incredible produce and distinct flavours that make up the Taste of Australia. Along the way, Lyndey cooks with a host of characters – including well-known chefs Rick Stein, Peter Evans, Neil Perry and Maggie Beer – who also contribute their favourite recipes to showcase the quintessential flavours of Australia.

‘Lyndey Milan shines a spotlight on local producers and the abundance of fresh produce at our fingertips. We’re very lucky to have Lyndey!’ ­–Maggie Beer

Taste of Australia will be available on September 1. We take a sneak peek at one of Lyndey's favourite recipes from the book.

Deconstructed Peach Melba

Serves: 4

Preparation: 20 minutes

Cooking: 20 minutes

  • 55 g caster sugar
  • 1 strip lemon zest (use juice in sauce)
  • 4 small peaches
  • 4 thyme sprigs
  • 100 g crème fraîche or light sour cream
  • extra thyme sprigs with flowers to serve
  • 125 g raspberries to serve
Coconut and almond crumble
  • 45 g flaked almonds
  • 40 g shredded coconut
  • 30 g butter
  • 55 g sugar
  • 25 g ground almonds
Raspberry sauce
  • 125 g raspberries
  • 2 tablespoons icing sugar
  • juice of 1 ⁄2  lemon

Place water to cover the peaches in a saucepan large enough to hold the fruit in one layer, and bring to the boil with the caster sugar, stirring to dissolve the sugar. Add the lemon zest, peaches and thyme sprigs, reduce the heat and simmer for 10 minutes covered with a cartouche (see Lyndey’s note) or until the peaches are just tender. Remove the peaches from the liquid and set aside to cool before peeling, halving and removing the stones. Slice each half into quarters and then into four wedges, or cut into random shapes if you prefer.

For the coconut and almond crumble, toss the flaked almonds in a small frying pan over low heat for 3 minutes or until just starting to colour. Add the coconut and continue to toss for a further 2 minutes or until the flaked almonds and coconut are a light golden colour. Remove to a small bowl. In the same frying pan, add the butter, sugar and ground almonds and cook for 4 minutes until the butter melts and the mixture colours slightly. Remove from the heat and stir through the almonds and coconut then set aside to cool.

For the raspberry sauce, place the raspberries, icing sugar, lemon juice and 2 tablespoons water in a small saucepan. Bring to the boil over high heat, mashing the raspberries to a purée. Reduce the heat and simmer for 1 minute. Push through a sieve to remove the seeds.

To serve, sprinkle each of four plates with the coconut and almond crumble. Top with the peach wedges and teaspoon-sized dollops of crème fraîche. Drizzle over some raspberry sauce, dot with whole raspberries, scatter over the thyme flowers and serve immediately.

Lyndey’s note

A cartouche is a circular round cut from baking paper, just large enough to cover the pan. The cartouche will help the top of the peaches stay submerged and cook evenly.

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