Cooking Tips For A Sweet Summer

Cooking Tips For A Sweet Summer
Lyndey Milan

Food Editor

Dec 16, 2021

I like to bake all year round, not only in winter. In summer my baked goods are quicker and lighter but at any time of year there are occasions to celebrate. I love Australia Day and am proud to have been an Australia Day Ambassador since 2003. Invariably I choose to go to rural NSW on Australia Day because our food comes from the land. I also like to celebrate in a particularly Australian way and so this month my sweet recipes do just that.

My chocolate brownies have two iconic Australian products in them: native pepper berries and macadamia nuts. I was delighted that using the Billington’s Dark Muscovado sugar with its higher molasses content than standard brown sugar gave my brownies a more intense richness, stickiness and flavour. Finishing off the top by sieving together a combination of cocoa and Billington’s Golden Icing Sugar gave the topping an alluring caramel/chocolate finish. Moreover, as there is no cornflour in the icing sugar, it has a more pure flavour and I’m sure you will find the combination makes for an indulgent Australian treat.

Meringues are also quintessentially Australian and whether you want to make a traditional pavlova or my brown sugar meringues with passionfruit curd, your choice and use of sugar is crucial.

Sugar not only sweetens the egg whites but also helps to create a stronger, more stable structure as individual sugar molecules help support and stabilize the proteins in the delicate egg whites. Superfine sugar dissolves more readily than granulated and is preferable so for a pavlova choose the  Golden Caster sugar.

However, brown sugar meringues make a lovely change and here I find using equal quantities of Golden Caster sugar and  Light Muscovado sugar gives my meringues some appealing toffee notes without making them too brown. Of course, I used the Golden Caster in the passionfruit curd, again because of its extra fine granule size and the slight honey sweetness it added to the passionfruit flavour. If you missed my recipes in November and December, check these out:

Raspberry Ripple Nougat Parfait
Honey Glazed Ham with Mustard Fruits & Cranberry Relish
Banana Bread
Roast Duck with Cherry Sauce, Spiced Carrots & Asparagus
Little Christmas Cakes with Eggnog Buttercream

Happy summer baking!


By Lyndey Milan

Food Editor

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years. Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years! She is an experienced traveller, hosting bespoke international tours and cruises. In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia. She is also the Food editor of More at



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