December, 2018

September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
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  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
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  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
    Read more…

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.
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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.
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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.
    Read more…

  • 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

A cook's Christmas: Lyndey Milan

By
Lyndey Milan
Added
05 December, 2015

A legend of the Australian food scene (and recent recipient of an OAM) Lyndey Milan loves all things Christmas. Her festive menu puts a unique spin on a traditional theme.

I love Christmas and everything about it. Christmas morning begins with champagne, shirred eggs and smoked salmon and gifts for the immediate family. Then my large family shares the load for our communal celebration, with pre-arranged tasks making things easier and so much more fun. We have all ages and invite 'waifs and strays' so we set a very large table with a traditional dinner rather than lunch (though personally I would be a fan of something different!). We gather around 4 pm so the little ones have had their sleep, we sip more champagne and explore our Kris Kringle gifts. Performances generally ensue before a not-too-late dinner.

We like to keep the heat out of the kitchen and cook two turkeys (one is not enough!) on the hooded BBQ and have perfected how to keep it moist. We place them on a rack in disposable foil trays over water, covered with the whole skin removed from the ham, which bastes the breast and keeps it moist as it cooks. The water underneath also helps, and forms the basis of a delicious sauce later. If you don’t have a ham skin use some muslin soaked in melted butter. Only turn on every second gas jet. Wrap the whole thing in foil until the last half hour and remove the ham skin or muslin so that the turkey will brown. Then it’s Christmas pudding, sago pudding and frozen pudding with all the trimmings. And amongst other wines, I always drink Australian sparkling shiraz!

Lyndey Milan's Christmas menu

Oysters with pico de gallo

Oysters are especially popular during the festive season and Sydney Rock oysters come into season in the New Year – or you could always use Pacifics. Given how popular Mexican flavours are, this fresh and zingy salsa makes a perfect accompaniment.

Prawns and scallops in kataifi with spicy capsicum skordalia

Summer is all about seafood in Australia. This recipe lifts prawns and scallops from the ordinary with the Greek kataifi pastry and a spicy sauce which works just as well with grilled fish, chicken or lamb.

Peking pork belly with pineapple pickle

Pork belly is the wonderchild of this decade. Forget the old sweet and sour pork, here’s a fool-proof way to make the pork crisp with a refreshing pickle to cut through the richness. This can also be cut in small portions and served on a Chinese spoon as finger food.

Barossa Valley chicken with verjuice

This chicken recipe makes a great alternative to the traditional turkey for Christmas for those who want a change or don’t need a huge bird. Try to get a two-kilo chicken for superior flavour.

Goat's curd with strawberries and toasted almonds

I always think red berries are festive at Christmas. This is a very pretty do-ahead dessert. You could use any berries in season.

Shop Lyndey's books in the Cooked bookstore. Members receive a 30% discount!


COOK RECIPES FROM LYNDEY MILAN'S TASTE OF AUSTRALIA

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