These Recipes From Lyndey Milan Are Perfect For Any Winter Dinner Party

2 min read

In partnership with ALDI, we invited a lucky winner along for a VIP shopping and cooking experience with Australia's beloved chef, Lyndey Milan.

As Lyndey Milan knows, nothing beats fresh.

To celebrate the quality of the fresh meat and produce on offer at ALDI, we took a lucky winner on a VIP shopping spree with Lyndey Milan. 

Seasonal produce? Check. Fresh Aussie meats? Of course. Fabulous prices? Yup. The very best cooking experience? You bet. 

Check out the video and follow Lyndey Milan and Jade on their shopping spree. Keep watching and watch as they use their fresh ingredients to cook two of Lyndey Milan's favourite recipes: pork with orange sauce, cauliflower puree, celery and orange salad and then a delicious apple tart.

Pork with orange sauce, cauliflower puree, celery and orange salad (serves 4)

Prep time: 10 minutes

Cooking time: 35 minutes

  • 4 oranges
  • 4–8 pork steaks, 2cm thick (see note)
  • Salt and freshly ground black pepper
  • 1 tablespoon (20ml) extra virgin olive oil
  • ½ cup (125ml) chicken stock or chicken consommé

Cauliflower Puree

  • 500g cauliflower, roughly chopped
  • 2 tablespoons (40g) butter
  • 1 tablespoon (20ml) milk, or more if needed


  • 4 stalks celery, thinly sliced
  • 80g baby spinach leaves
  • 1 small red onion, thinly sliced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon (20ml) extra virgin olive oil


  • Zest one and juice two of the oranges, peel and cut the remaining two into segments over a bowl reserving the juice. Season pork steaks on both sides.
  • Heat oil in a large frying pan over medium high heat and add pork and cook on one side for 6 minutes. Turn and cook for 2 minutes more, then remove to a warm plate, loosely covered with foil to rest.
  • Add 60ml orange juice and zest to the pan with the chicken stock and increase heat to high. Simmer, uncovered, until thickened, approx. 2 minutes. Taste and season if desired.
  • For the cauliflower puree: Steam cauliflower (or microwave, covered, with a a splash of water on high for 4 minutes) until soft. Puree with butter, adding milk if needed,  and season to taste with salt and pepper.
  • Meanwhile for the salad: mix the Dijon mustard with the olive oil, 2 tablespoons (40ml)  orange juice and salt and pepper  in a bowl. Add celery, spinach, onion and orange segments and toss gently with dressing.  
  • Divide salad and prok between four plates, drizzle pork steaks with sauce, add cauliflower puree and serve immediately. 

Note: Pork leg steaks or fillet can also be used. Cut them in half lengthways, brown them on both sides then cover and cook for 6 minutes. 

Alternatively, slice the pork fillet into 1cm pieces and use a meat mallet or rolling pin to flatten them out into thin slices. Then pan fry for 2 minutes on each side.

This sauce and salad are also delicious with chicken or fish fillets.​

Apple Tart (serves 4)
Prep time: 10 minutes
Cooking time: 15-20 minutes
These delicious little pastries are so simple to make. Plus, you can use any fruit that's in season, like peaches or mango in summer.
  • 1 sheet puff pastry
  • 4 medium apples, e.g. Granny Smith
  • 1 tablespoon (20g) butter, melted
  • 2 tablespoons caster sugar
  • Greek yoghurt, thick cream or ice cream to serve
  • Pre-heat oven to 200’C.
  • Cut four circles from puff pastry sheet using 11-12cm cutter or saucer. Wash and very thinly slice apple and put around the pastry overlapping to build up high as it will sink down as it cooks. Brush the whole with melted butter and sprinkle each tart with 2 teaspoons caster sugar. 
  • Bake for 15-20 mins or until golden brown on top.
  • Serve immediately with Greek yoghurt, thick cream or ice cream.

Presented in partnership with ALDI. 

Written By Rebecca O'Malley

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