Oranges with honey and olive oil

There’s almost nothing I like more than selecting and then cooking with fresh, seasonal produce. That’s what I’m doing tomorrow at the Sydney Morning Herald’s Growers’ Market Pyrmont on the Market Chef’s stage. If you are in the neighbourhood, come along and say hi. I’m on twice – 8:30am and 10:00am – cooking recipes from my latest books and TV series including Seared venison loin with licorice sauce, Greek-style lamb cutlets with winter salad and Aussie seared King Salmon. I’m also cooking one of the easiest, most impressive recipes; a really surprising way to serve new season oranges.

Oranges and olive oil

Oranges with Honey and Olive Oil

From Lyndey Milan’s Best Collection [New Holland]

I came across this dish, which is as surprising as it is simple, in Portugal. It was served by an olive oil producer in a region well known for both honey and olive oil.

Serves: 4
Preparation time: 10 mins


3 oranges
1 tablespoon honey
1 tablespoon olive oil
Freshly ground black pepper


Peel oranges, remove pith and slice oranges into rounds.

Arrange on a plate and drizzle with honey and olive oil.

Sprinkle with pepper, if desired. Serve at the beginning or end of a meal, as a snack, or even as a salad or palate refresher during the meal.

See you tomorrow! I will also be signing and selling my books, DVDs and Brillian Cut Knife – all at special market prices.

Lyndey Milan, 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 been instrumental in changing the way Australians think and feel about food and wine for over thirty years.

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