Lyndey Milan has been in our kitchens, on our bookshelves and on our TVs and radios for over 25 years. The author/presenter co founded Tasting Success, a mentoring program for female chefs, has published seven books and appeared on Nine's Fresh and Kerry-Anne Kennerley as well as running her own consultancy business, among many other career highlights. We asked the all-round food enthusiast to share some cooking wisdom with us.

Who is your food hero and why?
This changes. My first cookbook was Margaret Fulton's but then I fell in love with Marcella Hazan and there have been others since. However, more than anything, Australian food and wine producers are my heroes. They are at the forefront of agriculture and grow the produce for us to cook.

What are three ingredients you can't live without?
Extra virgin olive oil, garlic and wine.

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Who taught you how to cook?
Hmm — my own passion, reading and through that Margaret Fulton book but I never tire of learning.

What are you working on at the moment?
Finalising a Greek book to go with Lyndey & Blair's Taste of Greece TV series, planning an Irish book for a series which is in post-production (Lyndey's Taste of Ireland and filming around Australia for Just Add Spice, Lyndey & Herbie in Australia.

What are three things every cook should know how to make?
A risotto, roast and a basic cake.

How do you alleviate people's fears about cooking?
It's here today and gone tomorrow, so enjoy it, try new things and don't worry if it doesn't work out.

People stop over unexpectedly for dinner, what do you make them?
I look in my fridge, freezer and pantry and can always produce something. Cooking spontaneously from what is at hand only takes confidence. It's always easy to throw together a risotto or pasta dish. Eggs are wonderfully versatile too.

What are your tips to improve people's cooking?
Read the recipe, have confidence in yourself, and experiment and enjoy the ride.

Where is the most inspiring place you've travelled to?
How to choose? Anywhere with a food culture — Morocco, France, Hong Kong, Greece and outback Australia.

Favourite all-time dinner party dish?
Paella — mine is awesome. I have taught Spanish Seafood and Wine at the Sydney Seafood School for a decade and always with different recipes. Now I have perfected my paella which is a combination of so many different things.

Related video: Curtis Stone on the importance of a well-stocked pantry.