Call Us

Lyndey Milan at New Zealand School of Food and Wine


 IMG 7843

Lyndey Milan behind the hobs at NZSFW. 



 Chorizo and olive oil no knead bread

Makes: 1 round loaf

Preparation 10 minutes plus 80 minutes (or up to 12 hours) resting

Cooking 55 minutes


3 cups (450g) bread flour

2 tablespoons finely chopped rosemary plus a few sprigs

10g instant yeast

1½ teaspoons salt flakes

1¼ cups (310ml) warm water

¼ cup (60ml) extra virgin olive oil

2 (approx 300g) chorizo sausages

2 tablespoons (40ml) extra virgin olive oil, extra

1 teaspoon salt flakes, extra


  1. Place flour, chopped rosemary, yeast and salt in a large bowl.  Add warm water and olive oil and mix to form a soft dough. Cover with plastic wrap and rest in the fridge for 1 or up to 12 hours.
  2. Remove the skin from the chorizo, slice one in half lengthways and then cut it into thin slices.  Chop the remaining chorizo into small dice.
  3. Lightly oil a work surface, or work on a sheet of baking paper. Place dough on top, shape into a    round, sprinkle with the diced chorizo, then fold dough over on itself twice and lightly shape dough into a round. Cover with plastic wrap and allow to rest for another 15- 20 minutes.
  4. While dough rests place a large round flameproof casserole pot (with a lid) into a cold oven and   turn    on to the heat to 220⁰C.  After 15-20 minutes, carefully remove the heated pot from the oven.  Lightly grease it with olive oil and line with two thick 6cm wide foil strips that run over the base and          up the side of the pot (this will help you remove the hot bread from the pot once the bread is    cooked.) Carefully place the round of dough into the hot pot, using your fingertips make small             indentations over the top of the dough. Top with sliced chorizo and rosemary sprigs, drizzle with the      extra olive oil and sprinkle with the extra salt.  Cover pot with its lid and bake for 40 minutes.  Uncover and bake for an additional 15 minutes to brown the top of the loaf and crisp the chorizo.
  5. Remove pot from oven, carefully lift out the loaf using the foil strips, serve warm.

Bread flour is what is known as a “strong” flour, one with a high gluten content – important in this recipe where we are not kneading the bread. Usually kneading develops the gluten in dough. Bread flour is slightly heavier than plain or all-purpose flour.



 ChurrascoPrawns w AjiSauce2.


Churrasco prawns with aji sauce

Churrasco is a Brazilian word meaning ‘barbecued’ or ‘grilled on skewers’. Although often served with chimichurri sauce – a lovely herby sauce with garlic, oregano and red wine vinegar – I’ve chosen the lesser known aji sauce from Peru – a sweet onion and jalapeño combination that is a little like a South American version of Thai nam jim dipping sauce. It also goes well with empanadas, grilled meats and seafood. 

Serves 4 as an appetiser
Preparation 15 minutes
Cooking 5 minutes



4 green jalapeño chillies, seeded
3 spring onions, roughly sliced
1/4 cup roughly chopped coriander stems and leaves
2 tablespoons (40mls) red wine vinegar
½  teaspoon grated lime zest
2 teaspoons (10ml)  lime juice
2 teaspoons (10ml) extra-virgin olive oil, plus extra for cooking
salt and freshly ground black pepper to taste
1 kg large green prawns, heads removed and peeled, tails intact
wooden skewers, soaked in cold water or placed in the freezer for 30 minutes
green salad, to serve (optional)


  1. For the aji sauce, place the jalapeños, spring onions and coriander in a small food processor and process until finely chopped. Add the red wine vinegar, zest, juice and oil and continue to process until smooth. Season with salt and pepper. 
  2. For the prawns, insert a wooden skewer at the tail and push through the length of the prawn. Brush the prawns with oil and cook on a preheated barbecue or chargrill pan for 2 minutes each side or until cooked through. Serve with the aji sauce and salad leaves, if desired.

Wine: White wine lovers can try sauvignon blanc, but for red wine try a malbec, the premium grape variety of South America.

Recipe from Best TV Chef Book in the World at the Gourmand World Cookbook Awards,  Lyndey Milan’s Taste of Australia (Hardie Grant 2014) 



You can visit Lyndey's website by clicking this link


Latest Newsletter

See our latest email newsletter.

Read now


Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

Find out more

The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

Find out more