Donna Hay Magazine 2014-10-11 PDF

fast, fresh, simple.
chilled out ISSUE 77

OCT/NOV 2014
www.donnahay.com
+ simple spring pastas

+ tasty chicken wings
+ the lightest desserts
yoghurt sorbets
spring
+ 10 fast midweek dinners to cook in 20 minutes or less
plus urban beehives inspire the sweetest honey-kissed treats
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GIVE YOUR KITCHEN A
STYLE-SAVVY MAKEOVER THIS
SPRING WITH THESE ON-TREND 2
COLOURED APPLIANCES
FROM HARVEY NORMAN®.
colour tip MIX GLAMOUR AND PRACTICALITY BY CHOOSING APPLIANCES IN

SHIMMERING SHADES OF BURNISHED COPPER AND GLEAMING SILVER.
1. Breville ‘The Kitchen Wizz™ Pro’ Food Processor in Die-Cast Silver (BFP800), $499. With its Kinetix® Quad® blade system and extra-wide feed chute,
this easy-to-use food processor is the next best thing to having your own kitchenhand. 2. Trent & Steele 2-Slice Toaster in Copper (TS8012PH), $119.
Boasting variable browning, defrost and reheat settings, this toaster serves breakfast just the way you like it. 3. Trent & Steele 1.8L Blender in Copper
(TS8310C), $209. Featuring a powerful motor, this blender purees fruit and chops vegetables – even ice – for silken soups and smoothies. 4. Trent & Steele
Citrus Press in Copper (TS601C), $69. This citrus press is equipped with an anti-drip function for mess-free juicing. 5. Trent & Steele 1.8L Kettle in Copper
(TS868H), $119. Make every cup of tea a pleasure with this stylish kettle, which includes a 360-degree cordless base connection. 6. Breville ‘Scraper Mix
Pro™’ Bench Mixer (BEM800) in Die-Cast Silver, $469. This gadget’s planetary mixing action scrapes the generous-sized stainless-steel bowl for you,
cutting down on mixing time by up to 60 per cent. It also has load-sensing technology, which adjusts the power of the mixer to maintain the selected speed.
Brighten up: Trent & Steele products also come in Aquamarine, Pearl White and Red. Breville products also come in Cranberry, Elderberry, Black Sesame and Sherbet.
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There’s a fast, fashionable
way to take your kitchen
5
from every day to elegant.
Just break the (decorating)
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V I S I T A H A R V E Y N O R M A N S T O R E N E A R YO U. F O R T H E L AT E S T P R I C E S A N D M O R E
I N F O R M AT I O N , C A L L 1 3 0 0 4 6 4 2 7 8 O R V I S I T W W W. H A R V E Y N O R M A N .C O M . AU
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11
10
12
colour tip CLASSIC DESIGNS, FROM RETRO-INSPIRED STYLES TO SLEEK

AND STREAMLINED, WORK BEST WITH COLOURED APPLIANCES.
7. Breville Scraper Mixer Twin in Cranberry (BEM820CB), $549. A scraper beater, scraper whisk, two bowls, dough hook and flat beater – there’s not much
this nifty mixer doesn’t have. 8. DéLonghi ‘Scultura’ Kettle in Bronze Beige (KBZ2001BG), $179. This stylish 1.5L kettle’s anti-scale filter is easily removed
and washable. 9. Breville ‘Kinetix Control™’ Blender in Cranberry (BBL605CB), $219. Master the fine art of blending with this kitchen wizz, featuring seven
task controls, LCD timer and a lightweight jug. 10. DéLonghi ‘Scultura’ Pump Machine in Bronze Beige (ECZ351BG), $249. Top your local barista’s best with
this coffee machine which includes a 2-in-1 crema filter and cup warmer for the perfect brew. 11. Breville ‘Kitchen Whizz™ Pro’ Food Processor in Cranberry
(BFP800CB), $499. The 24 thickness settings on this genius food processor means you can prepare ingredients with precision, from paper-thin to chunky.
12. DéLonghi ‘Scultura’ 4-Slice Toaster in Bronze Beige (CTZ4003BG), $219. A fabulously designed kitchen essential with six electronic browning controls.
Hot hues: Breville (BEM820CB) also comes in Die-Cast Silver. Breville (BBL605CB and BFP800CB) also comes in Die-Cast Silver, Elderberry,
Black Sesame and Sherbet. DéLonghi ‘Scultura’ products also come in Carbon Black, Steel Grey and Zinc White.
colour
play 14
Bright pops of colour can

revitalise your kitchen in a flash.
To add a fun touch, don’t
limit your colour choices –
appliances are now available
in a rainbow of options.
13
15
colour tip BE COLOUR CONFIDENT! MAKE A BOLD STATEMENT BY

MIXING AND MATCHING APPLIANCES IN UPLIFTING HUES.
13. Kenwood ‘kMix Boutique’ Kettle in Purple (SJM030P), $99. Add a pop of vibrant colour to your kitchen with this 1.6L jug, which features a SureGrip™
handle and flip-top lid for easy use. 14. Kenwood ‘kMix Boutique’ Food Processor in Pink (FPX939), $298. Spend more time enjoying delicious dishes
and less time preparing them with this food processor thanks to its heavy-duty 8 variable speed settings and reversible slicing/shredding stainless-steel
discs. 15. Kenwood ‘kMix Boutique’ Toaster in Purple (TTM030P), $99. This 2-slice toaster is a model of simplicity and includes a handy ‘peek and view’
function to check when your toast is just right. 16. Kenwood ‘kMix Triblade’ Hand Blender in Pink (HB879), $199. Colour your world and make cakes,
soups, sauces and smoothies with ease with this sturdy 4-blade food processor. 17. Kenwood ‘kMix Boutique’ Blender in Purple (BLX60P), $169.
The glass goblet of this cute and compact blender holds 1.6L, perfect for making drinks, soups or dips in a flash. 18. Kenwood ‘kMix Boutique’ Stand
Mixer in Pink (KMX99), $499. No job is too big for this 5L robust planetary mixer, which has an advanced electronic speed control to prevent spillage.
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V I S I T A H A R V E Y N O R M A N S T O R E N E A R YO U . F O R T H E L AT E S T P R I C E S A N D M O R E
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editor's letter
hello
I know it's spring when the
warmer sun and bewitching
scent of new blooms in the
garden start to lure me from
my winter hibernation. So
I can only imagine what it's
Brooklyn Grange Farm, NYC
like for the bees!
I've always been impressed by the little and combinations. We take the humble
guys, wowed as much by their ability chicken wing (page 124) and coat it in a
to pollinate our food system as by their variety of sticky, sweet or spicy sauces
magical powers to turn pollen into the that will have you reaching for more. Plus, kale, smoked almond
sweetest, golden honey that we can eat.
Which is why I've been so fascinated by
we showcase pasta in all its simplicity
(page 110) with well-chosen sauces and
and grape pasta
urban beekeeping and the possibility robust flavours.
provolone and
that bees can thrive in cities. We visited On another note, we've loved connecting
New York for our location story this issue with you on so many different mediums,
prosciutto pastries
to capture the honey harvesting process whether you've been tapping our photos
at Brooklyn Grange, the largest rooftop on Instagram, clicking on a recipe on our
crab and snowpea
farming operation in the world, as well Facebook page, or downloading our app steamed rice noodles
as the city's largest commercial apiary. to solve you dinner dilemmas. We look
Turn to page 82 to see the harvest as well forward to continuing the conversation. jamaican jerk
as our delicious honey-inspired recipes. Happy cooking! chicken wings with
Aside from lovely sweet things, two
of my favourite stories this issue revamp
rum-pickled pineapple
some family staples with tasty new flavours
mandarin cake
with yoghurt icing
We're excited to announce

that dhm is launching on Connect with us!
Google Play (for Android
PHOTOGRAPHY WILLIAM MEPPEM + CON POULOS
devices) with this Oct/Nov follow @donna.hay and

@donnahaymagazine
issue. Subscribe for a special
price of $14.99 for 1 year facebook.com/donnahaymagazine
(25% off standard price).
Offer ends 9 Nov 2014. Plus, twitter.com/donnahay
receive a 30-day free trial
with a one-year subscription pinterest.com/donnahayhome
on Google Play.
www.donnahay.com 13
needs, wants, must-haves
spring clean
This season is all about new beginnings,
be it a new colour palette, skincare
regime or addition to the wardrobe!
Here are a few of my favourite finds.
TICKLED PINK I'm quite partial to a blush of colour on my lids
and cheeks come the warmer weather. Chanel's new range is
perfect for my updated spring colour palette – dusty pinks and
pops of violet and plum (with great names like 'Confidence'!).
KITCHEN THERAPY The perfect gift for the avid cooks and
food lovers in your life, The Aromatherapy Company's
Therapy Kitchen Gift Set features a soap bar, hand cream,
brush and candle – the latter featuring lovely lemongrass
and lime scents to get rid of those unwanted cooking smells.
CLEAR SKIN I have a new skincare regime thanks to my little
obsession with this nifty device – the Clarisonic 'Aria'
powered cleansing brush for my face. It leaves me feeling
oh-so refreshed with a lovely, pink-cheeked glow.
COOL SHADES Never before have I been asked by so many
people what brand of sunglasses I wear – I must be on to a
good thing! I think it's the unusual grey-green shade of these
Moscot 'Glick' lenses.
AROMATHERAPY COMPANY FROM DAVID JONES. ARIA FROM CLARISONIC. SEE DIRECTORY FOR STOCKIST DETAILS.
PHOTOGRAPHY WILLIAM MEPPEM ROUGE COCO HYDRATING LIPSHINE IN 'CONFIDENT', SOFT TOUCH EYESHADOW
STRAW POLL Ever sensible when it comes to being in the sun,
I'm always on the lookout for a great hat come sunnier days.
IN 'HESITATION', NAIL COLOUR IN 'SECRET' AND POWDER BLUSH IN 'INNOCENCE' ALL FROM CHANEL. THE
These Nerida Winter hats are just the ticket; I particularly like
the raw, deconstructed nature of the frayed straw boater.
14 www.donnahay.com
Available in
shades.
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EDITOR-IN-CHIEF Donna Hay
MANAGING EDITOR Melanie Hansche
COPY + DIGITAL EDITOR Abby Pfahl
-------------------------------------------------------------------------------------------
CREATIVE DIRECTOR Genevieve McKelvey
DEPUTY ART DIRECTOR Drina Thurston
DESIGNER Naya Kim
-------------------------------------------------------------------------------------------
FOOD DIRECTOR Steve Pearce
FOOD EDITOR Jessica Brook
ASSISTANT FOOD EDITOR Dolores Braga Menéndez
FOOD ASSISTANT Georgina Esdaile
CONTRIBUTORS DESIGN Samantha Simper PHOTOGRAPHY Chris Court,
William Meppem, Con Poulos, Anson Smart MERCHANDISING + STYLING
Lynsey Fryers-Hedrick, Phoebe McEvoy, Lucy Tweed, Richard Vassilatos
------------------------------------------------------------------------------------------
MARKETING MANAGER – PREMIUM FOOD TITLES Anthony Whittle
OFFICE + EDITORIAL COORDINATOR Georgia McCarthy (02) 9282 6500
-------------------------------------------------------------------------------------------
COMMERCIAL DIRECTOR Sev Celik
NATIONAL SALES DIRECTOR Paul Blackburn
GROUP SALES DIRECTORS – NSW Rachael Delalande (02) 8045 4657,
Belinda Miller (02) 8045 4651, Sam Tomlinson (02) 8045 4676
VIC SALES DIRECTOR Kim Carollo (03) 9292 3204
GROUP SALES DIRECTORS – VIC Karen Clements (03) 9292 3202,
Lisa Mikkelsen (03) 9292 3206, Astrid White (03) 9292 3222
QLD, SA & WA SALES DIRECTOR Rose Wegner (07) 3666 6903
STRATEGIC RESPONSE MANAGER – QLD Mark Lacy (07) 3666 6915
SALES MANAGER – SA Barney Habel, Stenmark Organisation (08) 8332 3029
HEAD OF SALES & STRATEGY – FOOD Nicole Bence (02) 8045 4935
COMMERCIAL INTEGRATION MANAGER David Rogers (02) 8045 4741
COMMERCIAL INTEGRATION EXECUTIVE Angela Apostolakis (02) 8045 4744
ASIA ADVERTISING Kim Kenchington, MediaWorks Asia (852) 2886 1106
-------------------------------------------------------------------------------------------
NEWS LIFE MEDIA
CHIEF EXECUTIVE OFFICER Nicole Sheffield
GROUP PUBLISHER – FOOD Fiona Nilsson
COMMERCIAL MANAGER – FOOD Laura Lane
DIRECTOR OF COMMUNICATIONS Sharyn Whitten
GENERAL MANAGER, RETAIL & CIRCULATION Brett Willis
MARKETING DIRECTOR Diana Kay
PRODUCTION DIRECTOR Mark Moes (02) 8045 4918
PRODUCTION MANAGER Leanne George (02) 8045 4921
ADVERTISING PRODUCTION COORDINATOR Brad Stewart (02) 8045 4962
PRE-PRESS PRODUCTION News PreMedia
donna hay (editorial,) Level 5, 83–97 Kippax Street, Surry Hills, NSW 2010
PHONE (02) 9282 6500 MAILING ADDRESS donna hay magazine, PO Box 1224,
Queen Victoria Building NSW 1230 EMAIL enquiries@donnahay.com.au
WEBSITE www.donnahay.com SUBSCRIPTIONS (Australia) 1300 656 933
(International) +61 2 9282 8023
EMAIL subs@magsonline.com.au donna hay (accounts, production) NewsLifeMedia,
Lvl 1, 2 Holt St, Surry Hills NSW 2010 PHONE (02) 9288 3000
Published by NewsLifeMedia Pty Ltd (ACN 088 923 906), Level 1, 2 Holt St, Surry Hills NSW
2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871
178). Distributed by Gordon & Gotch, Unit 2, Bldg 2B, mFive Industry Park, 1 Moorebank Ave,
Moorebank NSW 2170. Printed by Offset Alpine, 42 Boorea Street, Lidcombe, NSW 2141, under
ISO14001 Environmental Certification. Offset Alpine are committed to continuous environmental
improvement by using environmental management systems, introducing environmental
initiatives and benchmarking to globally recognised standards and monitoring. Paper fibre is
from PEFC certified forests and controlled sources.
Environment
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contents
spring
124
110
82
138
98
everyday special days

WHAT WE'RE EATING LOCATION
Smoked almonds and goat's milk cottage A hive of rooftop bees in New York City
cheese are enlivening our spring table 21 yields a luscious honey harvest 82 every issue
WHAT WE'RE BUYING IN SEASON SUBSCRIPTIONS
COVER PHOTOGRAPHY WILLIAM MEPPEM STYLING STEVE PEARCE
Crisp green papaya adds freshness to rice Add a sweet crunch to meals with fresh Subscribe and you could win 1 of 50 Donna
paper rolls, salads and more 25 peas, snow peas and sugar snaps 98 Hay for Royal Doulton prize packs 50
WHAT WE'RE TRYING FAVOURITE THINGS CONNECT
COVER RECIPE YOGHURT SORBETS, SEE PAGE 142.
A sprinkling of this heady Japanese spice Nothing could be simpler to prepare than How you can connect with us with your
mix is delicious on noodles and pork 26 these vibrantly flavoured pastas 110 iPad, Android, desktop and more 159
TEN IN TWENTY MAKE NOW RECIPE INDEX
Prepare these speedy midweek dinners Spicy, crunchy, sticky or smoky, these hot Each recipe from this issue, right at
in 20 minutes or less 35 wings are seriously addictive 124 your fingertips 166
DRINKS INSPIRED STOCKISTS
Chilled and refreshing, make iced tea Use tangy, creamy yoghurt to create light Where to find our favourite products and
your go-to drink this season 52 and elegant spring sweets 138 the items that feature in these pages 168
QUICK FIX STYLE THINGS I LOVE
Punchy pesto, cooking salmon in paper We're obsessed with indigo accents, rustic Some of Donna's most inspiring finds
and icy sorbets are super fast fixes 55 rope and glassware for the home 160 come from the world wide web 170
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Is filtered water the missing

ingredient in your kitchen?
What’s the secret ingredient that chefs know makes cooking
taste better? It’s filtered water, and it’s used in this delicious dish.
ricotta & lemon tortellini with

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serves 4 | prep 20 mins | cooking 3 mins
filtered water, for boiling

flaked salt
300g ricotta, drained
zest of 2 lemons
freshly ground black pepper
100g ricotta salata (salted dried ricotta), grated
50g parmesan, grated, plus extra to serve
¼ cup fresh tarragon leaves, sliced
wonton wrappers*
1 egg, whisked for egg wash
¼ cup fine white semolina
juice of 1 lemon
100ml extra virgin olive oil
1. Place a large pot of filtered water over high

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2. Combine the drained ricotta and half the
“Quality recipes require quality ingredients lemon zest. Season with freshly ground pepper
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that’s why cooking is better with Brita” to the ricotta and lemon mixture. Stir in ¾ of
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your say - blogger reviews 3. Place a heaped teaspoon of the ricotta
“I cooked this delicious recipe by Gary using filtered water as one of the key mixture in the centre of each wonton wrapper
ingredients. As the pot of water came to boil, there was no chlorine smell and I felt and brush half the edge of the wonton with
I was putting the tortellini into a very clean and fresh pot of water.” – Hotly Spiced egg, then fold in half. Press the edge down with
“Filtered water is something I fully believe is an essential ingredient in cooking. your fingers to seal in the mixture and form a
Water filters reduce impurities which can affect the flavour of your food and it half-moon or ravioli. Gently stretch the two
also means you’re ingesting less chemicals in your daily life. It’s a win-win corners of the half-moon-shaped ravioli towards
really.” – My Darling Lemon Thyme each other to form a tortellini. Stick the leading
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sprinkled with the semolina. Set aside.
TAP INTO THE WATER REVOLUTION 4. Place remaining lemon zest, and the lemon
Ŗ)ÌÞĆû©ėĆû will revolutionise how you juice into a bowl. Add a pinch of salt and pepper
think about water. It removes impurities so and whisk in the extra virgin olive oil.
you are preparing and cooking your food 5. Place tortellini in the boiling salted filtered
with clean water. Vegies will burst with water for 2-3 minutes or until just tender. Drain
colour and flavour, rice is whiter and fluffier, and divide between four bowls. Drizzle with the
and coffee and tea tastes more aromatic. lemon oil mixture, sprinkle with a few tarragon
ŖÿĞÿƛļƜļƝĽ There are four stylish tap leaves and top with extra parmesan, to serve.
designs to choose from with the Brita
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to install, you can do it yourself. recipe and more of
Gary Mehigan
ŖVisit betterwithbrita.com Gary’s dishes, visit
betterwithbrita.com
PHOTOGRAPHY WILLIAM MEPPEM
Every ay
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gourmet touch
The secret to these delicious fritters with a zesty tomato salsa is
a sprinkling of Gourmet Garden Lightly Dried Coriander, the
closest thing you’ll find to fresh herbs, but with a longer shelf life.
zucchini and coriander

fritters
6 zucchini (720g), grated
¼ cup Gourmet Garden Lightly Dried Coriander
1½ cups (225g) self-raising flour
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⅔ cup (160ml) milk
4 eggs
extra virgin olive oil, for frying
tomato salsa
500g cherry tomatoes, halved
1 small red onion, finely chopped
1 tablespoon Gourmet Garden Lightly
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extra virgin olive oil and balsamic vinegar, to serve
Place the zucchini in a bowl with the Lightly Dried

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Heat a large non-stick frying pan over medium
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or until golden and cooked through.
To make the tomato salsa, place the tomatoes,
onion and Lightly Dried Parsley in a bowl. Add a
little of the oil and vinegar and toss to coat. Serve
the salsa with the fritters. Serves 4.
fresh inspiration
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for four weeks after being opened and add aroma, zest and flavour to any dish, without the usual wiltage.
FOR MORE INFORMATION AND RECIPES, VISIT WWW.GOURMETGARDEN.COM

this season | what we're eating
smoked
almonds
You can smoke anything
these days – meats, cheeses,
fish and even nuts. The oil
in nuts make them a great
candidate for smoking,
trapping all the lovely
flavour. We're currently
obsessed with smoked
almonds – with their robust,
salty flavour they not only
make a great party snack,
they also go down a treat in
a salad where some crunch
and flavour is needed. Add
them to a grain salad as
we've done here, or roughly
chop and sprinkle on vegie
soup, pasta or roasted
pumpkin with marinated
feta. Find smoked almonds
at delis and greengrocers. smoked almond, zucchini and quinoa salad
1 cup (200g) white quinoa

1½ cups (375ml) water
2 tablespoons extra virgin olive oil
400g zucchini (courgette), thinly sliced
1½ cups (230g) smoked almonds, roughly chopped
200g feta, crumbled
2 tablespoons lime juice
STYLING + RECIPES DOLORES BRAGA MENÉNDEZ

2 cups coriander (cilantro) leaves
Place the quinoa and water in a medium saucepan over high heat and stir to
combine. Bring to the boil, cover and reduce the heat to low. Cook for 12–14
minutes or until the water has been absorbed. Spread evenly on a baking tray
to cool and set aside. Heat 1 tablespoon of the oil in a large non-stick frying pan
over high heat. Add the zucchini and cook, turning occasionally, for 5–7 minutes
or until cooked and golden. Place the quinoa, zucchini, almonds, feta, remaining
smoked almonds oil, lime juice, salt and pepper in a bowl and toss to combine. Divide the salad
between plates and top with the coriander leaves to serve. Serves 4.
www.donnahay.com 21
this season | what we're eating
goat’s milk
cottage
cheese
Forget the lumpy, watery
cheese you might remember
eating with a celery stick in
the name of a healthy snack
– this stuff is really something
else! With a lovely, creamy
texture, not unlike goat's
curd, and a fresh flavour,
it's totally delicious. And
because it's made with
goat's milk, it has that
characteristic tang. We're
spreading it on crumpets
with honey, using it as a base
for a dip, or for puffing up
dreamy soufflé omelettes.
Find it at some delicatessens,
greengrocers, specialty
food and cheese stores.
goat’s milk cottage cheese and

pecorino soufflé omelette
2 eggs, separated
2 tablespoons single (pouring) cream
10g unsalted butter
2 tablespoons finely grated pecorino, plus extra, to serve
2 tablespoons (45g) goat’s milk cottage cheese
1 tablespoon finely chopped chives
Whisk together the egg yolks, cream, salt and pepper. Place the eggwhites
in a clean bowl and whisk until soft peaks form. Gently fold the eggwhites
through the egg yolk mixture. Melt the butter in an 18cm non-stick frying
pan over low-medium heat. Add the egg mixture and cook for 2–3 minutes.
Sprinkle with the pecorino and spoon the cottage cheese evenly over the
omelette. Cook for a further 2–3 minutes or until the base of the omelette
goat’s milk cottage cheese is golden and just set. Using an egg fl ip, fold the omelette over, sprinkle with
the extra pecorino and chives and serve immediately. Makes 1.
22 www.donnahay.com
this season | what we're buying
asparagus
avocado
cucumber
fennel
leek
watercress
zucchini
green papaya
Picked before it has had
a chance to ripen, green
papaya is commonly used
in salads and pickles,
particularly in Southeast
Asian cooking. It has a
mild, fresh flavour like
cucumber. Find it at Asian green papaya and chicken rice paper rolls
grocers and supermarkets. ¹⁄³ cup (80ml) water
2 tablespoons fish sauce
½ cup (110g) caster (superfine) sugar
1 long red chilli, thinly sliced
1 x 600g green papaya, peeled and seeds removed
8 small rice paper rounds
1 cup Thai basil leaves
2 cups (320g) shredded cooked chicken
2 carrots, peeled and shredded
Place the water, fish sauce, sugar and chilli in a small saucepan over medium heat and
stir until just combined. Bring to the boil and cook for 6–8 minutes or until syrupy and
reduced. Remove from the heat and allow to cool slightly. Stir through the lime juice
and refrigerate until ready to use.
Using a vegetable peeler, remove 24 strips from the papaya. Dip one rice paper round
into a bowl of warm water for 10 seconds to soften. Transfer to a board and place
3 strips of papaya, overlapping slightly, in the middle of the round. Top with 3 basil
green papaya leaves, 1½ tablespoons chicken and 1 tablespoon carrot. Fold in the short ends and roll
to enclose. Repeat with remaining ingredients. Serve with the chilli sauce. Serves 4.
www.donnahay.com 25
this season | what we're trying
shichimi
togarashi
We've taken to this Japanese
spice mix like magic fairy
dust, sprinkling it on dishes
to add instant flavour and
pep. While usually added
to soups and noodles, it is
also used to flavour rice
crackers, snacks and the
like. Mixtures can vary,
but it typically contains
ground chilli, sancho pepper,
roasted orange or mandarin
peel, sesame, ground ginger
and nori (seaweed) flakes.
It comes in hot, medium
and mild varieties and is
available from Asian
supermarkets and grocers.
We've used it here to
flavour crumbed pork.
togarashi pork with pickled ginger

2½ cups (175g) panko (Japanese) breadcrumbs
3 teaspoons shichimi togarashi, plus extra, to serve
800g pork fillet (tenderloin), trimmed and cut into 1cm-thick slices
¹⁄³ cup (50g) plain (all-purpose) flour
3 eggs, lightly whisked
¹⁄³ cup (80ml) vegetable oil
¼ cup (50g) store-bought pickled ginger
steamed rice, to serve
Combine the breadcrumbs, togarashi, salt and pepper on a baking tray.

Working in batches, toss the pork in the flour, shaking off any excess. Dip into
the egg and press into the breadcrumbs to coat. Heat 2 tablespoons of the oil
in a large non-stick frying pan over medium heat. Cook the pork, in batches,
for 2–3 minutes each side, or until cooked and golden, adding more oil between
shichimi togarashi batches if necessary. Drain on absorbent paper and keep warm. Sprinkle the
pork with the extra togarashi and serve with the ginger and rice. Serves 4.
26 www.donnahay.com
BRUSCHETTA
LUNCH ITALIAN STYLE
i f y o ur
What
P i z z a
c o u l d t a k e y o u t o
PI S A ?
Earn Rewa rds poin ts when you buy

ing red ien ts for you r nex t cul ina ry cre
atio n.
Then use them for travel,
flights or experiences. Sound appetising?
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speedy dinners
speedy dinners | ten in twenty

This tasty collection of fresh midweek meals cooks in 20 minutes or less,
from golden crumbed fish to a quick cheat's roast or a crunchy schnitzel burger.
photography WILLIAM MEPPEM styling STEVE PEARCE
RECIPES JESSICA BROOK + GEORGINA ESDAILE
fresh and light

1. parmesan-crusted fish with zucchini salad
www.donnahay.com 35
speedy dinners
fast asian flavours

2. lemongrass and chilli spatchcock with coconut rice
These mini lamb roasts
make a cheeky midweek roast entirely
achievable – and fast! They're small
and lean, ideal for a quick blast in the
oven. Pair them with tasty baby carrots.
the quickest roast

3. mini lamb roasts with honey-orange carrots
www.donnahay.com 37
speedy dinners
1. parmesan-crusted fish with

zucchini salad Making your own
1½ cups (120g) finely grated parmesan
creamed corn is simple and full of
¼ cup (40g) plain (all-purpose) flour sunny, sweet flavour. It's a lovely foil for
4 x 200g firm white fish fillets, skin off and halved this chilli-spiced chicken, finished with
¼ cup (60ml) milk
peppery watercress and tangy lemon.
¼ cup (60ml) extra virgin olive oil
1 long red chilli, seeds removed and finely chopped
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice skin-side up, on a large baking tray lined with non-stick
sea salt and cracked black pepper baking paper, sprinkle with salt and pepper and roast
400g zucchini (courgette), shredded for 18–20 minutes or until golden and cooked through.
100g baby spinach leaves To make the coconut rice, place the water and ginger
in a medium saucepan over high heat and bring to the
Place the parmesan and flour on a tray and mix to combine. boil. Add the rice, reduce the heat to low, cover and cook
Dip the fish in the milk and press evenly into the parmesan for 10 minutes. Add the coconut milk and salt, cover, and
mixture. Heat 1 tablespoon of the oil in a large non-stick cook for a further 3–4 minutes or until the rice is cooked.
frying pan over medium heat. Cook the fish, in batches, Remove from the heat and allow to stand for 5 minutes.
for 3–4 minutes each side or until cooked through. Place the Serve the spatchcocks with the coconut rice, reserved
chilli, lemon rind and juice, remaining oil, salt and pepper coriander leaves and lime wedges. Serves 4
in a bowl and mix to combine. Divide the zucchini, spinach
and fish between plates and drizzle with the chilli dressing
to serve. Serves 4.
3. mini lamb roasts with
honey-orange carrots
2. lemongrass and chilli

spatchcock with coconut rice
800g mixed Dutch (baby) carrots, trimmed and scrubbed
1 orange, sliced
¼ cup (60ml) extra virgin olive oil
2 long red chillies, chopped 2 tablespoons honey
3 eschalots (French shallots), chopped 6 sprigs thyme
1 stalk lemongrass, white part only, finely chopped 4 cloves garlic
3 coriander (cilantro) roots and stalks, leaves reserved sea salt and cracked black pepper
1 x 3cm piece (15g) ginger, peeled and finely grated 2 teaspoons ground coriander
1 teaspoon ground turmeric 2 x 400g mini lamb rump roasts
¼ cup (60ml) vegetable oil ½ cup (140g) plain Greek-style (thick) yoghurt
2 x 500g spatchcocks, halved ¼ cup coriander (cilantro) leaves, chopped
lime wedges, to serve Preheat oven to 250°C (475°F). Place the carrots, orange,
coconut rice 2 tablespoons of the oil, honey, thyme, garlic, salt and
2½ cups (675ml) water pepper on a large baking tray lined with non-stick baking
1 x 4cm piece (20g) ginger, peeled and sliced paper and toss to combine. Spread out evenly and set aside.
1½ cups (300g) long grain rice Place the remaining oil, salt, pepper, ground coriander and
½ cup (125ml) coconut milk lamb in a bowl and toss to coat. Place the lamb on top of the
carrots and roast for 20 minutes, or until the carrots are
Preheat oven to 220°C (425°F). Place the chilli, eschalot, tender and the lamb is medium rare or cooked to your liking.
lemongrass, coriander roots and stalks, ginger, turmeric Remove from the oven and allow to rest for 5–10 minutes.
and oil in a small food processor and process until finely Place the yoghurt and coriander leaves in a bowl and mix
chopped. Place the spatchcocks and chilli mixture in a to combine. Serve the lamb and carrots with the coriander
large bowl and toss to combine. Place the spatchcocks, yoghurt. Serves 4.
38 www.donnahay.com
sweet and spicy
4. chilli chicken with creamed corn
With its crisp, golden
crumb, it's little
wonder that schnitzel is such a crowd
pleaser. Give it a twist with an Asian-
accented slaw, a dash of sweet soy
and a healthy dose of pickled chilli.
5. pork schnitzel and

asian slaw burger
4 x 120g pork sirloin steaks

¼ cup (40g) plain (all-purpose) flour
2 eggs, lightly beaten
¼ cup (60ml) milk
1 cup (70g) panko (Japanese) breadcrumbs +
2 tablespoons sesame seeds
4. chilli chicken with

creamed corn
¼ cup (60ml) peanut oil
¼ cup (70g) whole-egg mayonnaise
1 teaspoon lime juice
¼ cup (60ml) extra virgin olive oil ¼ teaspoon sesame oil
4 cobs corn, kernels removed 4 cups (400g) shredded wombok (Chinese cabbage)
1 brown onion, finely chopped 2 carrots, peeled and shredded
4 cloves garlic, crushed 4 green onions (scallions), thinly sliced
2 cups (500ml) single (pouring) cream 4 x ciabatta rolls, halved
sea salt and cracked black pepper kecap manis (sweet soy sauce) and pickled chilli, to serve
½ teaspoon dried chilli flakes
2 teaspoons finely grated lemon rind Using a sharp knife, halve the pork horizontally, without cutting
4 x 180g chicken breast fillets, skin on all the way through. Fold open and press flat. Place the flour in
50g watercress sprigs and lemon wedges, to serve a bowl. Place the egg and milk in a separate bowl and whisk to
combine. Combine the breadcrumbs, sesame seeds, salt and
Heat 1 tablespoon of the oil in a saucepan over high heat. Add the pepper in a third bowl. Dust the pork with the flour, dip in the egg
corn, onion, and half the crushed garlic and cook, stirring often, mixture and press into the breadcrumbs. Heat the oil in a large
for 5 minutes or until softened. Add the cream, salt and pepper, non-stick frying pan over medium heat. Cook the pork, in batches,
reduce the heat to low and cook, stirring occasionally, for a further for 3 minutes each side or until golden and cooked through.
10 minutes or until the mixture has thickened. Using a hand-held Mix to combine the mayonnaise, lime juice, sesame oil, salt
stick blender, blend until just smooth. Set aside and keep warm. and pepper. Place the cabbage, carrot and green onion in a large
Place the remaining oil and garlic, the chilli, lemon rind, salt, bowl, add half the lime mayonnaise and toss to combine. Spread
pepper and chicken in a bowl and toss to combine. Heat a non-stick the remaining lime mayonnaise on the bases of the rolls. Top
frying pan over high heat and cook the chicken, skin-side down, with the pork and slaw and sandwich with the tops of the rolls.
for 3 minutes or until golden. Turn the chicken, reduce the heat to Serve with kecap manis and pickled chilli. Serves 4.
low and cook for a further 8–10 minutes or until cooked through. + Japanese panko breadcrumbs are made from crustless white bread. Find
Slice and serve with the corn, watercress and lemon. Serves 4. them in Asian grocery stores and the Asian section of the supermarket.
40 www.donnahay.com
speedy dinners
simple and satisfying

6. creamy potato and salmon bake
speedy dinners
crunchy roast goodness

7. roasted tomato and garlic chicken with polenta chips
6. creamy potato and
salmon bake
800g Sebago (starchy) potatoes, peeled and thinly sliced

½ cup (120g) crème fraîche
8 x 100g salmon fillets, skin off
¹⁄³ cup (90g) store-bought basil pesto
50g rocket (arugula) leaves
¼ cup dill leaves
Preheat oven to 250°C (475°F). Place the potato, crème fraîche,

salt and pepper in a large bowl and mix to combine. Arrange in
an even layer in a 24cm round heavy-based ovenproof saucepan,
drizzle with 1 tablespoon of the oil and bake, uncovered, for
12 minutes. Sprinkle the salmon with salt and pepper, drizzle
with the remaining oil and place on top of the potatoes. Bake for
a further 6 minutes or until golden and cooked to your liking.
Drizzle with pesto and top with rocket and dill to serve. Serves 4.
7. roasted tomato and garlic

chicken with polenta chips
8. lamb and sumac
sausage rolls
500g lamb mince

500g mixed cherry tomatoes 1 cup (70g) fresh breadcrumbs
3½ cups (875ml) chicken stock 1 egg
4 cloves garlic, sliced 2 tablespoons sumac +
1 tablespoon red wine vinegar 2 tablespoons honey
4 sprigs tarragon 1 cup coriander (cilantro) leaves, chopped
8 x 120g chicken thigh fillets, skin on 1 teaspoon sea salt flakes
sea salt and cracked black pepper cracked black pepper
1 tablespoon extra virgin olive oil, plus extra, for brushing 2 x sheets frozen puff pastry, thawed
1 cup (170g) instant polenta 1 egg, lightly beaten
1 cup (80g) finely grated parmesan 1 teaspoon chia or sesame seeds
1 tablespoon finely chopped tarragon, extra 150g cucumber, peeled, seeds removed and grated
1 cup (280g) plain Greek-style (thick) yoghurt
Preheat oven to 250°C (475°F). Place the tomatoes, 1 cup (250ml) baby spinach leaves, to serve
stock, garlic, vinegar and tarragon sprigs in a large deep-sided
baking tray and toss to coat. Top with the chicken, skin-side up, Preheat oven to 220°C (425°F). Place the mince, breadcrumbs,
and sprinkle with salt and pepper. Drizzle with the oil and roast egg, sumac, honey, coriander, salt and pepper in a large bowl
for 12–15 minutes or until golden and cooked through. and mix well to combine. Cut each pastry sheet in half and
While the chicken is roasting, place the remaining stock in divide the mince mixture along the middle of each half.
a saucepan over high heat and bring to the boil. Add the polenta Brush the edge of the pastry with egg and roll to enclose. Cut
and cheese and mix to combine. Reduce the heat to medium each sausage roll in half, brush with egg and sprinkle with the
and cook, stirring, for 2 minutes. Add the extra tarragon and mix chia seeds. Place, seam-side down, on a large baking tray lined
to combine. Spoon the polenta onto a small tray lined with with non-stick baking paper and bake for 16–18 minutes or until
non-stick baking paper and spread evenly. Allow to stand for golden and cooked through. Mix to combine the cucumber and
5 minutes to set. Cut the polenta into chips and place on a baking yoghurt and serve with the sausage rolls and baby spinach
tray lined with non-stick baking paper. Brush with oil and roast leaves. Serves 4.
for 10–12 minutes, turning halfway, or until golden and crisp. + Sumac is a dried ground berry with a lemony flavour. Find it in the
Serve the chicken with the tomatoes and polenta chips. Serves 4. spice section of the supermarket.
www.donnahay.com 43
speedy dinners
dinner on the run

9. cheese and jalapeño quesadillas
Our new take on the
baked jacket potato
combines sweet potato with crunchy,
garlicky breadcrumbs and the creamy
tang of labne. Serve with a rocket
and parmesan salad for a quick and
satisfying midweek meal.
9. cheese and jalapeño

quesadillas

5 eggs, whisked
10. roasted sweet potatoes
with garlic breadcrumbs
8 medium flour tortillas 4 x 175g sweet potatoes (kumara), halved
2 cups (200g) grated mozzarella ½ teaspoon dried chilli flakes
½ cup (100g) sliced pickled jalapeños, drained ½ cup oregano leaves
200g cherry tomatoes, sliced ¼ cup (60ml) extra virgin olive oil
2 avocados, chopped sea salt and cracked black pepper
2 teaspoons lime juice 3 cups (150g) roughly torn white sourdough breadcrumbs
¼ cup coriander (cilantro) leaves, to serve 8 cloves garlic, skin on
¾ cup (180g) labne (yoghurt cheese), to serve
Heat ½ tablespoon of the oil in a small non-stick frying pan
over high heat. Pour in ¼ cup (60ml) of the egg mixture and Preheat oven to 250°C (475°F). Place the sweet potatoes,
stir for 10 seconds or until it just starts to set. Top with a tortilla, chilli, half the oregano, 1 tablespoon of the oil, salt and
cook for 30 seconds and flip over. Top with ½ cup (50g) of the pepper in a large bowl and toss to combine. Wrap each
mozzarella, 1½ tablespoons jalapeños, 2 tablespoons tomato potato with aluminium foil, place on a baking tray and
and another tortilla. Cook for 30 to 60 seconds, flip the tortilla roast for 20 minutes or until cooked through.
again, and cook for a further 30 seconds or until the cheese While the potato is roasting, place the breadcrumbs,
has melted and the tortilla is golden. Repeat with remaining garlic, remaining oregano, remaining oil, salt and pepper
oil, egg, tortilla, cheese, jalapeño and tomato. in a large bowl and toss to combine. Place on a large
Place the avocado, lime juice, salt and pepper in a bowl and baking tray lined with non-stick baking paper and bake
mash until smooth. Cut the quesadillas into quarters and serve for 6–8 minutes or until golden and crisp. Unwrap the
with the avocado purée and top with the coriander leaves. potatoes and divide between plates. Top with the labne
Serves 4. and the breadcrumb mixture to serve. Serves 4.
www.donnahay.com 45
ADVERTISING FEATURE
breakfast special
Wake up to these tasty, satisfying breakfasts made with Australian Avocados.
Full of goodness, these wholesome dishes are the perfect way to start your day.
avocado and baked

ricotta toasts
1 avocado, halved and peeled

2 teaspoons finely grated lemon rind
2 tablespoons chopped chives
400g fresh ricotta, drained
4 slices rye bread, toasted
2 tablespoons mint leaves and baby basil leaves, to serve HOW TO CHOOSE A RIPE AVOCADO
Ʒ //2+ +/.!0$!)+/0,+,1(.1/0.(%*2+ +Ɓ
Preheat oven to 200ºC. Roughly chop the avocado and place in a bowl with They have a classic oval shape with the distinctive pebbly,
2 tablespoons of the oil. Add the lemon rind and chopped chives and crush 0!401.! /'%*Ɓ$!!/0350+0!((%" //2+ +%/.! 50+
lightly with a fork to combine. Set aside. eat is by the colour of the skin. The change from green (unripe),
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salt and pepper, and bake for 10-15 minutes until just golden. Spread the ricotta Ʒ+1*(/+#!*0(5,(!,.!//1.!+*0$!/0!)0+/!!%"%0
on the toasts and top with the smashed avocado mixture. Sprinkle over the yields. If it does, it’s ready to eat.
mint and basil leaves to serve. Serves 4.

avocado and quinoa
breakfast bowls
1 cup (185g) cooked quinoa

½ cup baby spinach leaves
200g mixed cherry tomatoes, sliced
¼ cup basil leaves
1 green onion, sliced
white vinegar, for cooking
2 eggs
1 avocado, halved, peeled and sliced
lemon yoghurt dressing
½ cup (140g) plain (natural) yoghurt
1 tablespoon lemon juice
2 teaspoons finely grated lemon rind
1 tablespoon chopped chives, plus extra, to serve
Place the quinoa, spinach, tomato, basil, green onion, salt and pepper
in a bowl and toss gently to combine. Set aside. HOW TO RIPEN AN AVOCADO
Heat a few centimetres of water in a deep frying pan over low heat until Ʒ !!,5+1.2+ +0.++)0!),!.01.!%*0$!".1%0+3(
just simmering. Add the vinegar and use a wooden spoon to create a whirlpool until it reaches the preferred ripeness for eating. An avocado
effect. Crack each egg into a bowl and gently slip into the water. Poach the eggs stored in the fridge will not ripen.
for 3−4 minutes, remove with a slotted spoon and drain well. Ʒ+$!(,0$!.%,!*%*#,.+!//+"*2+ +Ƃ,(!%0%*
To make the lemon yoghurt dressing, place all the ingredients in a bowl and stir brown paper bag with an apple or banana for 2 or 3 days.
well to combine. Divide the quinoa mixture between bowls and top with the These fruits naturally release the plant hormone ethylene
egg and sliced avocado. Drizzle with the lemon yoghurt and sprinkle with which triggers the ripening process.
the extra chives to serve. Serves 2.

ADVERTISING FEATURE
avocado and cheese toasties
8 slices sourdough bread

extra virgin olive oil, for brushing
2 avocados, halved, peeled and sliced
8 slices vintage cheddar cheese australian avocados
8 slices havarti cheese It’s true – good things do come in small packages. A nutrient-dense
sea salt and cracked black pepper fruit, avocado is rich in antioxidants, folate and vitamins K, E and C.
An avocado contains fibre and healthy fats while is naturally low in
Brush the outside of the bread slices with oil. Layer the avocado sugar and sodium. Healthy fats help carry fat-soluble vitamins and
on half the slices, season with salt and pepper and top with two also help create a feeling of fullness. So, however you prefer to eat it,
slices of each cheese. Sandwich with the remaining bread. Heat love that avocado feeling and fill up on goodness today.
a medium non-stick frying pan over medium heat. Cook the
sandwiches, in batches, for 2–3 minutes each side or until
golden and just melting. Serves 4.
+ Serve with oven-roasted truss tomatoes or with tomato chutney
or caramelised onion relish.
+ You could add extra fillings such as sliced ham or tomato.
visit avocado.org.au and facebook.com/AustralianAvocados
Subscribe and you could
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simple and seasonal recipes

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+ the lightest desserts
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spring 9 Nov 2014!*
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+ 10 fast midweek dinners to
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drinks | iced teas
Whether enjoyed after a morning's work, placed on the table with lunch or served
as a cooling evening refreshment, there's no doubt these vibrant iced teas
are the drink of the season. We make use of calming chamomile, fragrant chai and
uplifting rosehip and peppermint to keep a chilled jug on-hand at all times!
RECIPES JESSICA BROOK
52 www.donnahay.com
drinks . iced teas
apple and chamomile granita iced tea chai iced tea
4 chamomile tea bags 1 litre cold milk, to serve

¹⁄³ cup (75g) caster (superfine) sugar chai tea ice-cubes
1 cup (250ml) apple juice 2 chai tea bags
1 tablespoon lemon juice ¼ cup (90g) honey
2 cups (500ml) boiling water 1 cinnamon stick
2 cups (500ml) cold water, to serve 1 teaspoon vanilla extract
1 Granny Smith (green) apple, thinly sliced 2 strips orange rind
2 cups (500ml) boiling water
To make the granita, place the tea bags, sugar, apple and
lemon juices and the boiling water in a large heatproof jug. To make the chai tea ice-cubes, place the tea bags, honey,
Stir to dissolve the sugar and allow to steep for 15 minutes. cinnamon, vanilla, orange rind and boiling water in a large
Refrigerate until cold. Remove the tea bags, pour the tea into heatproof jug and allow to steep for 15 minutes. Refrigerate
a 20cm x 30cm shallow metal tray and freeze for 3–4 hours until cold. Remove the tea bags, cinnamon and orange and pour
or until frozen. Using a fork, rake the granita and return to the tea into 2 x 30ml-capacity ice-cube trays. Freeze for 3 hours
the freezer until ready to use. To serve, place the granita in or until frozen. To serve, place the ice-cubes in a 1.5-litre jug,
a 2-litre jug and top with the cold water and apple slices. pour over half the milk and stir. Allow to stand for a few minutes
Makes 1 litre (serves 6). before adding the remaining milk. Makes 1 litre (serves 6).
rosehip, raspberry and orange iced tea
1 rosehip tea bag

2 cups (320g) frozen raspberries
¼ cup (55g) caster (superfine) sugar
1 orange, thinly sliced
1.25 litres boiling water
2 cups crushed ice, to serve
Place the tea bag, half the raspberries, the sugar, half the orange
and the boiling water in a large heatproof jug. Allow to steep for
10 minutes. Strain, discarding the solids, and refrigerate until
cold. To serve, place the remaining raspberries, orange and the
ice in a 2-litre jug. Add the tea to serve. Makes 1.25 litres (serves 6).
mint, lemongrass and lime iced tea
1 lemongrass stalk, white part only, thinly sliced

¼ cup (55g) caster (superfine) sugar
1 peppermint tea bag
1.25 litres boiling water
¼ cup (60ml) lime juice
1 lemongrass stalk, trimmed, extra, to serve
2 cups crushed ice and baby (micro) mint leaves, to serve
Place the sliced lemongrass and sugar in a mortar and pound

with a pestle until roughly crushed. Place in a large heatproof
jug with the tea bag and boiling water. Allow to steep for 10
minutes. Remove the tea bag and add the lime juice. Refrigerate
until cold. To serve, strain the tea, discarding the solids, and
pour into a 2-litre jug. Add the extra lemongrass, crushed iced
and baby mint to serve. Makes 1.25 litres (serves 6).
The SBSes 7353 with extra large
BioFresh compartment
SBSes 7353
biofresh.liebherr.com
quick fix
quick fix | pestos

These fast and fresh fixes are perfect for spring dining, whether it's
a variation of a punchy pesto for a dressing or sauce, a quick and light way
to cook salmon in paper, or our vibrant and icy cheat's sorbets.
photography CHRIS COURT styling STEVE PEARCE
basil, spinach and macadamia pesto

¹⁄³ cup (45g) raw macadamias
3 cups (60g) baby spinach leaves
2 cups basil leaves
RECIPES JESSICA BROOK + GEORGINA ESDAILE
¾ cup (180ml) extra virgin olive oil
Place the nuts, spinach, basil, lemon, salt and pepper in a

food processor and process until finely chopped. Gradually
add the oil, processing until well combined. Makes 1½ cups.
Serving suggestion: For an easy starter or snack, spread the
pesto on toasted sourdough and top with buffalo mozzarella.
Tip: Pesto will keep refrigerated in an airtight container for up to
1 week. To keep it fresh, make sure there's a thin film of oil covering
the surface.
www.donnahay.com 55
quick fix
mint and chilli pesto
4 cups mint leaves

2 cups flat-leaf parsley leaves
1 cup (80g) finely grated parmesan, plus extra, to serve
1 teaspoon dried chilli flakes
1 tablespoon red wine vinegar
½ teaspoon sea salt flakes
½ cup (125ml) extra virgin olive oil
Place the mint, coriander, parsley, cheese, chilli, vinegar

and salt in a food processor and process until finely chopped.
Gradually add the oil, processing until well combined. Makes
1 cup. Serving suggestion: For a fresh salad, spoon the pesto
over baby cos lettuce (romaine) leaves and sprinkle with extra
parmesan and baby herbs (optional).
56 www.donnahay.com
kale and pecorino pesto
200g kale, stems removed and roughly chopped

2 anchovy fillets (optional)
¹⁄³ cup (55g) blanched almonds
1 cup (80g) finely grated pecorino, plus extra, to serve
1 clove garlic, crushed
1¼ cups (310ml) extra virgin olive oil
Place the kale, anchovy, almonds, cheese, lemon juice

and garlic in a food processor and process until finely
chopped. Gradually add the oil, processing until well
combined. Makes 1¾ cups. Serving suggestion: Toss the
pesto through hot spaghetti and serve with extra finely
grated pecorino.
quick fix
coriander and cashew pesto
½ cup (75g) raw cashews

1 long green chilli, seeds removed and chopped
¼ teaspoon sea salt flakes
²⁄³ cup (160ml) extra virgin olive oil
Place the cashews, coriander, chilli, lime juice and salt in a

food processor and process until finely chopped. Gradually
add the oil, processing until well combined. Makes 1¼ cups.
Serving suggestion: Toss the pesto through rice noodles and
serve with poached chicken and baby herbs.
58 www.donnahay.com
DH SEPT
quick fix
quick fix | paper bag salmon
miso and sesame salmon

¼ cup (55g) white miso paste
2 teaspoons soy sauce
1 tablespoon mirin (Japanese rice wine)
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 tablespoon boiling water
4 x 200g salmon fillets, skin off
baby (micro) shiso leaves (optional) and cracked
black pepper, to serve
Preheat oven to 200ºC (400ºF). Mix to combine the miso, soy,

mirin, sesame oil, seeds and water. Toss the salmon in the
miso mixture and place each fillet on a sheet of non-stick
baking paper. Spoon over the remaining sauce and fold over
the edges of the paper to enclose the salmon. Carefully transfer
parcels to a baking tray and bake for 10 minutes. Top with the
baby shiso and black pepper to serve. Serves 4.
60 www.donnahay.com
horseradish and tarragon salmon
¼ cup (60ml) single (pouring) cream

1 tablespoon store-bought grated horseradish
1 tablespoon baby capers, rinsed and drained
2 tablespoons tarragon leaves
Preheat oven to 200ºC (400ºF). Mix to combine the cream,

horseradish, salt and pepper and set aside. Place each salmon
fillet on a sheet of non-stick baking paper and spoon over
the horseradish mixture. Fold over the edges of the paper
to enclose the salmon, carefully transfer parcels to a baking
tray and bake for 10 minutes. Sprinkle with the capers,
tarragon leaves and salt and pepper to serve. Serves 4.
quick fix
red coconut curry salmon
¹⁄³ cup (100g) store-bought Thai red curry paste

1 cup (250ml) coconut milk
2 limes, thinly sliced
baby (micro) coriander (cilantro) leaves, to serve (optional)
green onion (scallions), thinly sliced, to serve
store-bought crispy fried shallots + and chilli sauce, to serve
Preheat oven to 200ºC (400ºF). Mix to combine the curry

paste and coconut milk and set aside. Divide the lime
between 4 sheets of non-stick baking paper and top with
the salmon. Spoon over the curry mixture and fold over
the edges of the paper to enclose the salmon. Carefully
transfer parcels to a baking tray and bake for 10 minutes.
Top with the coriander, green onion and shallots and serve
with the chilli sauce. Serves 4.
+ Find crispy fried shallots, or eschalots, in the Asian section
of the supermarket or at Asian grocers.
smoked paprika and green olive salmon
1 teaspoon smoked paprika

¼ teaspoon dried chilli flakes
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
2 lemons, thinly sliced
¼ cup (40g) Sicilian (green) olives, pitted and finely chopped
1 cup basil leaves
Preheat oven to 200ºC (400ºF). Mix to combine

the paprika, chilli, oil, lemon juice, salt and
pepper and set aside. Divide the lemon between
4 sheets of non-stick baking paper and top with
the salmon. Spoon over the chilli sauce and fold
over the edges of the paper to enclose the salmon.
Carefully transfer parcels to a baking tray and bake
for 10 minutes. Top with the olives and basil to
serve. Serves 4.
www.donnahay.com 63
Twinings Herbal and Fruit Infusions, a delicious delight for the senses.
To discover a world of Infusions, go to facebook.com/twiningsau for your chance to win!
quick fix
quick fix | sorbets
peach and vanilla sorbet
1 x 1kg can peach slices in syrup

2 teaspoons vanilla bean paste
¼ cup (60ml) lemon juice
Drain the peach slices, reserving 1½ cups (375ml) of the syrup.

Place the peaches, reserved syrup, vanilla and lemon juice in
a food processor and process until smooth. Pour into a 20cm x
30cm metal tin and freeze for 3–4 hours or until set. Cut sorbet
into squares and, in batches, place in a food processor and
process until smooth. Return the sorbet to the freezer for
1 hour or until ready to serve. Makes 1 litre.
www.donnahay.com 65
mint sorbet
¼ cup mint leaves

3 cups (750ml) milk
1½ cups (240g) icing (confectioner’s) sugar, sifted
¼ cup (60ml) glucose syrup
Place the mint, milk, sugar and glucose in a blender and

blend until combined. Pour into a 20cm x 30cm metal tin
and freeze for 3–4 hours or until set. Cut the sorbet into
squares and, in batches, blend until smooth. Return the
sorbet to the freezer for 1 hour or until ready to serve.
Makes 1 litre.
quick fix
lychee and coconut sorbet

2 x 560g cans lychees in syrup
1 cup (250ml) coconut water
1 tablespoon lime juice
Drain the lychees, reserving ½ cup (125ml) of the syrup.

Place the lychees, reserved syrup, coconut water and lime
juice in a blender and blend until smooth. Pour into a 20cm
x 30cm metal tin and freeze for 3–4 hours or until set. Cut
the sorbet into squares and, in batches, blend until smooth.
Return the sorbet to the freezer for 1 hour or until ready to
serve. Makes 1 litre.
www.donnahay.com 67
quick fix
raspberry and elderflower sorbet
4 cups (500g) frozen raspberries

½ cup (125ml) boiling water
1¼ cups (310ml) elderflower cordial
Place the raspberries, water and cordial in a food processor

and process until combined. Pour into a 20cm x 30cm metal
tin and freeze for 3–4 hours or until set. Cut the sorbet into
squares and, in batches, place in a food processor and
process until smooth. Return the sorbet to the freezer for
1 hour or until ready to serve. Makes 1 litre.
68 www.donnahay.com
ADVERTISEMENT
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F I N I S H E D I N AG E D W H I S K Y B A R R EL
LS
R I C H E R. D E E P E R. S M O OT H E R.
T H E F I N I S H I S J U S T T H E B EG I N N I N G
Enjoy Jacob’s Creek Responsibly

ADVERTISING FEATURE
The season’s coolest drink is punch, but not as you know it. We’ve taken
the classic and dialled down the sweetness for a collection of vibrant and
refreshing drinks, perfect for easy entertaining this spring (and beyond!).
styling DONNA HAY photography CHRIS COURT

rose and blackcurrant champagne
3 teaspoons blackcurrant cordial Mix to combine the cordial and rose water. Dip the
¼ teaspoon rose water sugar cubes into the cordial and place on a tray
24 sugar cubes lined with non-stick baking paper. Set aside for
1 bottle (750ml) chilled Mumm Champagne 20 minutes. Place two sugar cubes and 1 teaspoon
1½ tablespoons blackcurrant cordial, extra of the extra cordial in the base of 6 Champagne
dried rose petals, to serve flutes. Top with Champagne and rose petals.
Makes 800ml. Serves 6 (7.1 standard drinks).
ADVERTISING FEATURE
berry spritz
1 bottle (750ml) chilled Jacob’s Creek Twin

Pickings Pinot Gris
¼ cup (60ml) light agave syrup+
3 cups (750ml) chilled soda water
250g strawberries, hulled and sliced
4 sprigs mint, to serve
Mix to combine the wine, agave syrup, soda

and strawberries in a 2-litre-capacity jug.
Add the mint and pour over ice to serve.
Makes 1.560L. Serves 6–8 (5 standard drinks).
+ Find agave syrup in the health food section
of the supermarket and health food stores.
east coast cooler
1 bottle (750ml) chilled Stoneleigh

Sauvignon Blanc
¼ cup (60ml) elderflower cordial
1 pink lady apple, thinly sliced
Mix to combine the wine, soda and elderflower

cordial in a 2-litre-capacity jug. Add the apple
slices and pour over ice to serve. Makes 1.560L.
Serves 6–8 (7.7 standard drinks).
ADVERTISING FEATURE
the a-lister
270ml Absolut vodka

3 cups (750ml) chilled coconut water+
1⁄3 cup (80ml) lime juice
4 sprigs mint, to serve
Mix to combine the vodka, coconut water, soda

and lime juice in a 2.5-litre-capacity jug. Add the
mint leaves and pour over ice to serve. Makes
1.850L. Serves 6–8 (9 standard drinks).
+ Find coconut water, sold in packs, at
supermarkets and greengrocers.
chivalry
¾ cup (180ml) Chivas Regal whisky

1 litre chilled earl grey tea
½ cup (125ml) light agave syrup+
1 cup (250ml) chilled soda water
1 lemon, thinly sliced
1 Lebanese cucumber, thinly sliced
1 sprig mint, to serve
Mix to combine the whisky, tea, agave syrup and

soda in a 2-litre-capacity jug. Add the lemon,
cucumber and mint and pour over ice to serve.
Makes 1.5L. Serves 6–8 (6 standard drinks).
+ Find agave syrup in the health food section of
the supermarket and health food stores.
ADVERTISING FEATURE
the rum hipster
¾ cup (180ml) Havana Club Añejo Especial rum

3 cups (750ml) chilled ginger beer
3 cups (750ml) chilled coconut water+
¼ cup (60ml) lime juice
1 lime, thinly sliced
1 lemongrass stalk, trimmed and
quartered lengthways
Mix to combine the rum, ginger beer, coconut

water and lime juice in a 2.5-litre-capacity jug.
Add the lime and lemongrass and pour over ice.
Makes 1. 740L. Serves 6–8 (6 standard drinks).
+ Find coconut water, sold in packs, at
supermarkets and greengrocers.
From Pernod Ricard’s range of iconic spirits, wines and
Champagnes, these staples, plus a few fresh ingredients,
are all you need to create the coolest punches this spring.
+ ABSOLUT VODKA + CHIVAS REGAL + JACOB'S CREEK
This exceptionally smooth vodka, Rich and fruity, with lingering One of Australia’s favourite wine
distilled in Sweden from winter honey and butterscotch notes, brands, Jacob’s Creek has a long
wheat and spring water, is one of Chivas Regal has a reputation wine-making history. Their Twin
the world’s most highly-regarded for being one of the world’s Pickings pinot gris with a dash
and awarded vodkas. It makes smoothest Scotch whiskeys. of moscato brings a great balance
the perfect base for fresh, Blend it with iced tea, apple of sweetness and fruit to a
citrus-based punches. or ginger-based punches. refreshing spritz-style punch.
ADVERTISING FEATURE
+ STONELEIGH + G.H. MUMM + HAVANA CLUB

Capturing the essence of The House of G.H Mumm The world’s leading Cuban rum,
Marlborough in New Zealand, produces one of France’s most Havana Club produces the rich
Stoneleigh embodies the very iconic Champagnes. The lively Añejo Especial, a dark rum with
distinctive fruit-forward style stonefruit characters of the caramel and vanilla notes. It’s ideal
the region is known for. Pair it Champagne pairs wonderfully in ginger beer-based punch.
with apple or elderflower. with berries.
Enjoy responsibly.
BEYOND BETTER
THE PURSUIT OF PERFECTION SINCE 1879
ENJOY RESPONSIBLY
PHOTOGRAPHY CON POULOS
Special ays
location . urban beehives
honey
harvest
High above the bustling streets of Brooklyn in a sunny rooftop farm, a hive
of bees brings a different kind of busy to New York City. Collecting nectar
from the surrounding blooms and artfully hiding it in their yellow comb,
the bees create but one of their many miracles – pure honey. Rich, smooth
and deep-amber in colour, this liquid gold is ready for harvest.
photography CON POULOS food photography WILLIAM MEPPEM styling STEVE PEARCE
RECIPES DOLORES BRAGA MENÉNDEZ + STEVE PEARCE MERCHANDISING LUCY TWEED
SHOT ON LOCATION AT BROOKLYN GRANGE FARM, BROOKLYN, NEW YORK.
www.donnahay.com 83
In the glow of the early evening,

before an urban skyline, the honey harvest
begins. Bees are gently coaxed to the base
of their hive, so the frames can be lifted.
Once a wax-like resin is uncapped from
the comb, the honey will be ready to extract.
84 www.donnahay.com
infused honeys cheat’s honey orange marmalade
rosemary and lemon 1kg oranges, washed

1 cup (360g) honey 1 cup (360g) honey
1 sprig rosemary 1 vanilla bean, split and seeds scraped
peel of 1 lemon buttered fruit toast, to serve
thyme
1 cup (360g) honey Remove the rind from the oranges with a zester+. Peel and thinly
6 sprigs thyme slice the oranges. Heat a large non-stick frying pan over high heat.
cinnamon Add the orange zest and slices, ¾ cup (270g) of the honey and the
1 cup (360g) honey vanilla bean and seeds and stir to combine. Bring to the boil and
2 cinnamon sticks cook, stirring occasionally, for 12–14 minutes or until reduced and
vanilla glossy. Pour into a sterilised jar and stir through the remaining
1 cup (360g) honey honey. Allow to cool completely and discard the vanilla bean.
1 vanilla bean, split and seeds scraped Serve with the fruit toast. Makes 1½ cups.
+ If you don’t have a zester, use a vegetable peeler to remove the rind from
Place the ingredients of your chosen infusion in a small the oranges, then slice it thinly.
saucepan over low heat and stir to combine. Cook for 10 Tip: Keep your marmalade in a sealed jar, refrigerated, for up to 3 weeks.
minutes. Pour into a sterilised jar, allow to cool completely
and seal. Keep infused honey at room temperature.
Makes 1 cup.
86 www.donnahay.com
cheat’s honey orange marmalade

pan-fried feta with honey olives, rosemary and lemon

rosemary and lemon
250g provolone
12 slices prosciutto 2 tablespoons extra virgin olive oil
125g butter, melted 2 x 400g blocks firm Greek-style feta
1½ tablespoons honey, plus extra, for drizzling 2 tablespoons fine semolina
1 tablespoon lemon thyme leaves, finely chopped 1 cup (150g) wild olives
9 sheets filo (phyllo) pastry ½ teaspoon dried chilli flakes
1 tablespoon lemon thyme leaves, extra 2 sprigs rosemary
cracked black pepper
Preheat oven to 180°C (350°F). Cut the cheese into twelve ¼ cup (90g) honey, plus extra, for drizzling
1cm x 10cm lengths. Place each piece on a slice of prosciutto, 1 tablespoon lemon juice
fold in the edges and roll to enclose. Set aside. sourdough toast, to serve
Place the butter, honey and chopped lemon thyme in a bowl
and stir to combine. Brush 3 sheets of the fi lo with the butter Heat 1 tablespoon of the oil in a medium non-stick frying
mixture and stack them on top of each other, fi nishing with a pan over medium heat. Pat the feta dry with absorbent paper
layer of the butter. Cut the stack into 4 equal rectangles. Place and dust with the semolina. Cook for 3–4 minutes each side,
a wrapped cheese in the centre of each filo stack. Fold in the or until golden. Carefully remove from the pan, set aside and
short sides of the pastry and roll to enclose. Place, seam-side keep warm. Wipe the pan clean and add the remaining oil,
down, on a large baking tray lined with non-stick baking paper, the olives, chilli, rosemary and pepper and cook for 30 seconds.
allowing room to spread. Brush with the butter mixture. Repeat Add the honey and cook for a further 1 minute or until the
with the remaining filo, butter mixture and wrapped cheeses honey has thickened slightly. Add the lemon juice and stir to
to make 12 pastries. Bake for 12–14 minutes or until golden and combine. Place the cheese on a serving plate, spoon over the
crisp. Drizzle with the extra honey, sprinkle with the extra olives and honey mixture and drizzle with the extra honey.
lemon thyme and serve warm. Makes 12. Serve with the sourdough toast. Serves 4, as a starter.
www.donnahay.com 89
Adored for its earthy sweetness,

raw honey lends its intense flavour
especially well to cakes. Stir honey into
the mix itself, or better still, drizzle it straight
over their freshly baked crusts and let it
soak in, creating the softest of golden treats.
honey and chamomile cakes
www.donnahay.com 91
lemon, honey and almond cake

vanilla ricotta ice-cream with burnt honey toffee
This clever cheat's ice-cream has ricotta

folded through, making it extra creamy and
lemon, honey and almond cake fluff y. Crunchy toffeed honey pieces and a
peel of 3 lemons, in 10cm strips
sprinkling of sea salt make it the perfect
¹⁄³ cup (80ml) boiling water grown-up spin on simple vanilla.
180g unsalted butter, softened
¾ cup (165g) caster (superfine) sugar
¾ cup (270g) honey, plus extra, for drizzling Place the butter, sugar, ¼ cup (90g) of the honey and the
1 tablespoon finely grated lemon rind lemon rind in the bowl of an electric mixer and beat for 8–10
1 tablespoon lemon juice minutes or until pale and creamy. Scrape down the sides of the
4 eggs bowl and add the lemon juice and eggs, one at a time, beating
1 cup (150g) plain (all-purpose) flour, sifted well after each addition. Add the flour, baking powder and
1½ teaspoons baking powder, sifted almond meal and beat on low until just combined. Spoon the
2½ cups (300g) almond meal (ground almonds) cake mixture into the prepared tin and spread evenly. Bake for
¾ cup (120g) icing (confectioner’s) sugar, sifted 40–45 minutes or until cooked when tested with a skewer. Allow
to cool in the tin for 5 minutes before turning out onto a wire
Preheat oven to 160°C (325°F). Place the lemon peel and water rack to cool completely. Place a tray under the rack and drizzle
in a small bowl and allow to stand for 10 minutes or until the the cake with the remaining honey. While the cake is cooling,
lemon is softened. Drain, reserving the water. Place the peel place the icing sugar and 1 tablespoon of the reserved lemon
in the base of a lightly greased shallow 26cm-round cake tin water in a bowl and stir until combined. Drizzle the lemon glaze
lined with non-stick baking paper and set aside. and extra honey over the cake and serve warm. Serves 6–8.
www.donnahay.com 93
honey and chamomile cakes
1¾ cups (430ml) boiling water

4 chamomile tea bags
1½ cups (540g) honey
½ cup (125ml) vegetable oil
2 eggs
2 teaspoons vanilla extract
2 cups (300g) self raising (self-rising) flour, sifted
½ teaspoon bicarbonate of (baking) soda, sifted
Preheat oven to 160°C (325°F). Place the water and tea bags
in a bowl and allow to brew for 10 minutes. Discard the tea
bags and transfer ¾ cup (180ml) of the tea to a large bowl,
reserving the remaining tea. Add ¾ cup (270g) of the honey,
the oil, eggs and vanilla to the bowl and whisk to combine.
Add the flour, bicarbonate of soda and sugar and whisk until
well combined. Divide the mixture between 12 x ²⁄³-cup-
capacity (160ml) ovenproof ramekins lined with non-stick
baking paper+. Place on a baking tray and bake for 15–20
minutes or until cooked when tested with a skewer. Allow
to cool for 5 minutes. While the cakes are cooling, mix to
combine ½ cup (125ml) of the reserved chamomile tea with
the remaining honey. Spoon 1 tablespoon of the honey syrup
over each cake to serve. Makes 12.
+ We used French wooden baking trays (from donnahay.com) in
place of regular ramekins. If using these containers, bake cakes for
an extra 5 minutes. honey crêpes
vanilla ricotta ice-cream with 1 cup (150g) plain (all-purpose) flour, sifted
burnt honey toffee 2 tablespoons honey
4 eggs
2 litres store-bought vanilla ice-cream 1 cup (250ml) milk
1½ cups (300g) ricotta 1 cup (250ml) single (pouring) cream
burnt honey toffee 1 cup (250g) mascarpone
¼ cup (90g) honey 200g honeycomb +, to serve
1 teaspoon sea salt flakes
Place the flour, honey, eggs and ¼ cup (60ml) of the milk
To make the burnt honey toffee, preheat oven to 140°C (275°F). in a bowl and whisk until well combined. Gradually add the
Line the base and sides of a lightly greased 20cm x 30cm slice remaining milk and cream, whisking constantly until smooth.
tin with one large piece of non-stick baking paper. Place the honey Strain the mixture through a fine sieve, cover and allow to
in the tin and spread evenly to cover the base. Bake for 15 minutes, stand for 20 minutes. Heat a lightly greased 22cm non-stick
spread the honey again and bake for a further 40–45 minutes or crêpe or frying pan over low heat. Pour ¼ cup (60ml) of the
until deep golden. Spread the honey once more to cover the base batter into the pan, swirling to cover the base. Cook for 2–3
of the tin, sprinkle with the sea salt and allow to cool completely. minutes, turn gently and cook for a further 1 minute or until
Break into small pieces and set aside. just golden. Place on a sheet of non-stick baking paper and cover
Scoop the ice-cream and ricotta into an electric mixer and beat with a clean tea towel to keep warm. Repeat with the remaining
on medium speed for 1–2 minutes or until softened. Fold through batter. Serve crêpes with the mascarpone and honeycomb +.
the toffee, spoon into a 2-litre-capacity container and freeze for Makes 12.
3–4 hours or until set. Scoop into cups to serve. Makes 2 litres. + You can buy fresh honeycomb at selected supermarkets and delis.
94 www.donnahay.com
honey crêpes
ADVERTISING FEATURE
a fine vintage
Nestled in the heart of Victorian dairy country in Gippsland comes a
family-produced, award-winning vintage cheese for the Coles Finest
range, using traditions handed down from old cheddar masters.
Left to right: the Holstein dairy cows;
cheddar curd being mixed by hand; cloth
wrapping the cheese; the fully matured
cheddar; Sam Riggall and Ferial Zekiman.
a passion for tradition "Making cheese using farmhouse

It’s 4am and Sam Riggall’s day starts with the sound of his herd of Holstein cows
bellowing as they come into the milking sheds. With around 250 to milk and traditions that are 90 years old
cheese to be made, it’s going to be a long day. But he loves it.
Together with his mother, Ferial Zekiman, Sam runs Maffra Cheese
means we can play with nuance,
Company, which has been producing vintage cheddar for almost 30 years. flavour and aroma."
When Ferial first started making cheese, she looked to her grandmother in
Cyprus, who made some of the island’s most famous goat cheeses, to pass “We still mix the cheddar curd by hand every day in open vats; very few
down her passion and artisan traditions. With her grandmother’s help and the factories in the world do that,” says Sam.
assistance of a couple of retired cheddar masters from the local Maffra region, For Ferial and Sam it’s a true labour of love as they continually perfect their
she began to learn the techniques that makes their cheese so special today. cheesemaking traditions with a deep understanding of the chemistry of the
As a trained chemist, Ferial combined the traditional techniques with her milk, flavours and aroma.
innate science knowledge, and is now recognised as one of Australia’s most “The seasons of the year, what we feed the cows and the type of cows
experienced and accomplished cheesemakers. themselves all make a huge difference to the cheese,” says Sam.
"Making cheese using farmhouse traditions that are 90 years old means we
can play with nuance, flavour and aroma. It's about producing something that's
unique to our land," says Sam. unearthing australia’s finest
Coles Finest Gippsland Farmhouse Vintage Cheddar is made
masters of their craft using traditional methods, wrapped in cloth and matured for
Ferial and Sam are now producing their award-winning vintage cheddar with up to 24 months. It’s available at Coles supermarkets nationally.
milk from their farm for the Coles Finest range. It’s the beautiful balance VISIT COLES.COM.AU TO VIEW THE COLES FINEST RANGE
between the science of cheesemaking and the farmhouse traditions that
make their cheese so unique. Importantly, these traditions mean that the milk
in their cheddar comes only from their herd and the cheddar itself is made
completely by hand and matured until ready for selection on their farm.
During the maturing process they constantly check on the cheeses to see
that the flavour profile is developing. It's a hands-on process driven by passion
for their craft and the satisfaction of seeing a product they made.
garden fresh
PEAS
Bursting with sweet spring flavour, peas truly are the
definition of freshness. Be it the pearl-like garden variety
plucked from their pods, baby sugar snaps or crisp snow
peas, they bring their signature pop to every recipe.
photography BEN DEARNLEY styling STEVE PEARCE
RECIPES JESSICA BROOK MERCHANDISING LYNSEY FRYERS-HEDRICK

OPPOSITE: VINTAGE GLASS JAR FROM DOUG UP ON BOURKE. TERRACOTTA PLANTER FROM SEASONAL CONCEPTS.
OIL BOTTLE 150ML (PART OF SET) FROM THE CHEF AND THE COOK. TERRACOTTA POTS, ZINC PLANT SPRAY,
SEED ENVELOPES AND FRENCH LINEN STRING ALL FROM THE LOST & FOUND DEPARTMENT AT MUROBOND.
pea pesto and goat’s cheese ravioli

in season . peas
www.donnahay.com
99
in season . peas
OIL BOTTLE 150ML (PART OF SET) FROM THE CHEF AND THE COOK. ENAMEL SALAD PLATE FROM WEST ELM.
fennel, sugar snap and snow pea tendril salad with burrata
100 www.donnahay.com
MARBLE PLATES BOTH FROM ELEMENTS I LOVE.
spiced lamb, ricotta and pea gozleme

fennel, sugar snap and snow pea Cook the peas in a small saucepan of salted boiling water for
tendril salad with burrata 3–4 minutes or until tender. Drain, refresh under cold running
water and lightly crush with a fork. Place in a bowl with the mince
2½ tablespoons white balsamic vinegar mixture, ricotta and mozzarella and mix to combine. Set aside.
1 teaspoon honey To make the dough, place the yeast, sugar and water in
sea salt flakes a bowl and mix to combine. Set aside in a warm place for
2 tablespoons extra virgin olive oil 5 minutes or until bubbles appear on the surface. Place the
200g sugar snap peas, trimmed flour and salt in a large bowl and make a well in the centre.
2 baby fennel bulbs, thinly sliced Add the yeast mixture and mix with well-floured hands until
3 cups snow pea tendrils a dough forms. Turn out onto a lightly floured surface and
1 cup basil leaves knead for 3–4 minutes or until smooth and elastic. Place in
4 x 100g burrata or fresh buffalo mozzarella a large lightly greased bowl under a clean, damp tea towel
and set aside in a warm place for 15–20 minutes or until doubled
Place the balsamic, honey, salt and oil in a small bowl and in size. Divide the dough into 4 pieces and roll out onto a lightly
whisk until well combined. Set aside. floured surface to 24cm x 36cm rectangles. Halve each rectangle
Blanch the peas in a saucepan of salted boiling water for crossways. Place ½ cup of the mince mixture onto one side of
1–2 minutes or until just cooked. Refresh in a bowl of iced each piece of dough, leaving a 2cm border. Brush to remove
water. Divide the peas, fennel, snow pea tendrils, basil and any excess flour. Fold the dough to enclose the filling, pressing
burrata between serving plates and drizzle with the dressing to seal. Heat a large, non-stick frying pan over medium heat.
to serve. Serves 4. Brush the gozleme with oil and cook, in batches, for 3–4 minutes
each side or until golden and cooked through. Serve with the
spiced lamb, ricotta and pea gozleme mint leaves, radishes and lemon wedges. Makes 8.
+ Buy 820g peas in the pod to get 2 cups podded peas.
2 tablespoons extra virgin olive oil, plus extra, for brushing
1 brown onion, finely chopped crab and snow pea steamed rice noodles
2 cloves garlic, crushed
400g lamb mince 400g raw picked crab meat+
2 teaspoons ground cumin 2 teaspoons sesame oil
1 teaspoon ground coriander 2 cloves garlic, crushed
½ teaspoon caraway seeds 1 x 5cm piece (25g) ginger, peeled and finely grated
½ teaspoon chilli powder 2 teaspoons caster (superfine) sugar
2 teaspoons honey 1 tablespoon light soy sauce
sea salt and cracked black pepper 200g snow peas (mange tout), trimmed and shredded
2 cups (300g) podded peas + or thawed frozen peas 80g snow pea shoots
1 cup (200g) fresh ricotta 1kg store-bought fresh flat rice noodles
1¹⁄³ cups (140g) grated mozzarella baby (micro) shiso leaves and snow pea tendrils, to serve
1 cup mint leaves Chinese black vinegar and chilli oil, to serve
8 small radishes, halved
lemon wedges, to serve Place the crab meat, sesame oil, garlic, ginger, sugar and soy
dough sauce in a bowl and mix to combine. Add the snow pea and
1 teaspoon dry yeast toss to combine. Set aside.
½ teaspoon caster (superfine) sugar Carefully unfold 12 sheets of the rice noodles. Trim each
¾ cup (180ml) lukewarm water sheet to 10cm x 15cm and cover with a damp cloth. In batches,
1½ cups (225g) plain (all-purpose) flour spoon 2 tablespoons of the crab mixture along the short end
1 teaspoon sea salt flakes of each sheet and top with snow pea shoots. Roll to enclose the
filling and place, seam-side down, in a large bamboo steamer
Heat the oil in a large non-stick frying pan over high heat. lined with non-stick baking paper. Place the steamer over a
Add the onion and garlic and cook, stirring frequently, for wok or large frying pan of boiling water and steam for 8–10
2–3 minutes or until golden. Add the mince, cumin, coriander, minutes or until the noodles are soft and the crab is cooked.
caraway, chilli, honey, salt and pepper and cook, breaking up Top with the baby shiso and snow pea tendrils and serve with
any lumps with a wooden spoon, for 8–10 minutes or until black vinegar and chilli oil. Makes 12.
golden and cooked through. Remove from the heat and set aside. + You can buy fresh picked crab meat from your fishmonger.
in season . peas
crab and snow pea steamed rice noodles
www.donnahay.com 103
green curry with crispy salmon and peas
lemongrass pork skewers
with pea and rice noodle salad 1 x 400ml can coconut milk
2 cups (500ml) coconut water+
1kg pork neck, trimmed 2 tablespoons fish sauce
150g snow peas (mange tout), trimmed and shredded 500g chat (baby) potatoes, cut into 1cm slices
100g sugar snap peas, trimmed 1 cup (150g) podded peas ++ or thawed frozen peas
peanut oil, for brushing 200g sugar snap peas, trimmed and halved
1 x small Lebanese cucumber, peeled, seeded and sliced 8 x 100g salmon fillets, skin on
2 cups small betel leaves + or purple basil leaves 1 tablespoon vegetable oil
250g vermicelli rice noodles, cooked mint leaves, to serve
baby (micro) lemon balm leaves, to serve (optional) green curry paste
lemongrass marinade 1 tablespoon coriander seeds
2 lemongrass stalks, white part only, thinly sliced 3 long green chillies, chopped
1 clove garlic 1 green onion (scallion), chopped
1 x 3cm piece (15g) ginger, peeled and finely grated 4 cloves garlic
1 tablespoon honey 1 x 3cm piece (15g) ginger, peeled and chopped
2 tablespoons fish sauce 4 stalks coriander (cilantro), roots, stems and leaves chopped
¼ cup (60ml) peanut oil 1 cup mint leaves, chopped
dressing 2 tablespoons chopped palm sugar
1 tablespoon fish sauce 2 tablespoons vegetable oil
2 tablespoons lime juice sea salt and cracked black pepper
1 tablespoon finely grated palm sugar
1 teaspoon soy sauce To make the curry paste, heat a small frying pan over medium
1 small green chilli, thinly sliced heat. Add the coriander seeds and toast, shaking the pan
frequently for 1 minute or until fragrant. Place in a small food
To make the marinade, place the lemongrass, garlic, ginger, processor with the chilli, green onion, garlic and ginger and
ZINC PLANT SPRAY FROM THE LOST & FOUND DEPARTMENT AT MUROBOND.
honey, fish sauce and oil in a small food processor, process process until roughly chopped. Add the fresh coriander, mint,
until smooth and transfer to a large bowl. Cut the pork neck palm sugar, oil, salt and pepper and process, scraping down
into 3mm slices and cut each slice in half. Add the pork to the the sides of the bowl, until smooth. Heat a large, deep-sided
marinade and toss to combine. Refrigerate for 30 minutes. frying pan over medium heat, add the curry paste and cook,
While the pork is marinating, make the dressing. Place the stirring frequently, for 3–4 minutes or until fragrant. Add the
fish sauce, lime juice, palm sugar, soy sauce and chilli in a coconut milk, water and fish sauce, bring to a simmer and cook
small bowl and whisk to combine. Set aside. for 5 minutes. Add the potatoes, cover with a tight-fitting lid
Blanch the snow and sugar snap peas in a saucepan of and cook for 8–10 minutes or until the potatoes are just tender.
salted boiling water for 1–2 minutes or until just cooked. Add the podded and sugar snap peas, cover and cook for a
Refresh in a bowl of iced water. Thread the pork onto 16 metal further 2 minutes or until the peas are just cooked.
skewers. Heat a char-grill pan or barbecue over medium heat. While the curry is cooking, heat a large non-stick frying pan
Brush the skewers with oil and cook for 3 minutes each side over high heat. Brush the salmon fillets with oil. Cook, skin-side
or until golden and cooked through. Place the peas, cucumber, down, for 3 minutes. Turn and cook for a further 1–2 minutes
betel leaves and noodles on a serving dish and drizzle with or until just cooked through. Divide the curry between bowls.
the dressing. Top with the skewers and lemon balm to serve. Top with the salmon and mint leaves to serve. Serves 4.
Serves 4. + Buy coconut water in packs from supermarkets and greengrocers.
+ Find betel leaves at some greengrocers and Asian grocers. ++ Buy 410g peas in the pod to get 1 cup podded peas.
in season . peas
lemongrass pork skewers with pea and rice noodle salad
in season . peas
green curry with crispy salmon and peas
These golde n fritters have ricotta
folded through, making them extra soft
and fluffy. Served with a cooling dip that's
made from the irresistible combination
of peas and mint, they make for the
perfect springtime snack. Squeeze over
fresh lemon juice and enjoy every bite!
ricotta fritters with pea and mint dip

ricotta fritters with pea and mint dip of each of half the gow gee wrappers. Brush the edges with
water and top with the remaining wrappers, pressing the
2 cups (400g) fresh ricotta edges to seal. Set aside.
½ cup mint leaves, shredded Heat a medium non-stick frying pan over medium heat
2 tablespoons self raising (self-rising) flour and cook the pancetta for 1–2 minutes or until crisp. Drain on
2 eggwhites absorbent paper and set aside. Wipe out the pan and melt the
extra virgin olive oil, for brushing butter and oil over medium heat. Add the garlic and cook for
1 cup snow pea tendrils, to serve 1–2 minutes or until lightly golden. Add the peas, lemon rind,
lemon wedges, to serve salt and pepper and cook for 1–2 minutes, or until warmed.
pea and mint dip While the pancetta and peas are cooking, cook the ravioli
2½ cups (300g) frozen peas, thawed in a large saucepan of salted boiling water for 2–3 minutes or
¼ cup (60g) sour cream until cooked through. Drain and divide between serving plates.
1 tablespoon finely grated lemon rind Spoon the pea mixture over the ravioli and top with the
½ cup mint leaves pancetta and pecorino. Serves 4.
pea and parmesan soufflé
To make the pea and mint dip, place the peas, sour cream,
lemon, mint, salt and pepper in a tall container and, using 1 tablespoon extra virgin olive oil
a hand-held stick blender, blend to a purée. Set aside. 1 small leek (150g), trimmed and thinly sliced
To make the fritters, place the ricotta, mint, flour, salt sea salt and cracked black pepper
and pepper in a large bowl and mix to combine. Place the 1½ cups (180g) frozen peas, thawed
eggwhites in a large bowl and whisk until firm peaks form. 1¼ cups (310ml) milk
In three batches, gently fold the eggwhites into the ricotta 50g butter, chopped
mixture. Heat a large non-stick frying pan over medium heat ¹⁄³ cup (50g) plain (all-purpose) flour
and brush with the oil. Working in batches, cook 2-tablespoon butter, extra, melted, for brushing
portions of the ricotta mixture for 2–3 minutes each side, or 1¾ cups (140g) finely grated parmesan, plus extra, to serve
until lightly golden and cooked through. Serve fritters with 4 eggs, separated
the dip, snow pea tendrils and lemon wedges. Makes 12.
Preheat oven to 180°C (350°F). Heat the oil in a medium
pea pesto and goat’s cheese ravioli saucepan over medium heat. Add the leek, salt and pepper
and cook, stirring, for 5 minutes or until softened. Add the
100g soft goat’s cheese, crumbled peas and milk, bring to a simmer and cook for 2 minutes.
36 store-bought round gow gee wrappers Remove from the heat and, using a hand-held stick blender,
8 slices flat pancetta blend until smooth and set aside.
50g unsalted butter Place the butter in a clean medium saucepan over medium
1 tablespoon extra virgin olive oil heat until melted. Add the flour and cook, stirring, for 1–2
2 cloves garlic, thinly sliced minutes. Reduce the heat to low and gradually add the pea
1½ cups (180g) frozen peas, thawed and lightly crushed mixture, whisking to combine. Cook, stirring occasionally,
1 tablespoon finely grated lemon rind for 10 minutes or until very thick. Transfer to a large bowl
sea salt and cracked black pepper and set aside for 5 minutes.
finely grated pecorino, to serve Brush 4 x 1-cup-capacity (250ml) ramekins with the extra
pea pesto butter and sprinkle with ¼ cup (20g) of the parmesan. Set aside.
1½ cups (180g) frozen peas, thawed Add the egg yolks and remaining parmesan to the pea
¾ cup basil leaves mixture and mix well to combine. Place the eggwhites in
¾ cup (60g) finely grated pecorino a large, clean bowl and, using a hand-held electric mixer,
1 tablespoon extra virgin olive oil whisk until stiff peaks form. In three batches, fold the
sea salt and cracked black pepper eggwhites into the pea mixture.
Divide the soufflé mixture between the ramekins. Run
To make the pea pesto, place the peas, basil, pecorino, oil, salt your finger around the inner edge of each ramekin, ½cm
and pepper in a small food processor and process until smooth. deep. Place the ramekins on a baking tray and bake for
Transfer the pesto to a medium bowl, add the goat’s cheese and 25 minutes or until puffed and golden. Sprinkle with the
fold to combine. Place 1 tablespoon of the mixture in the centre extra parmesan and serve immediately. Serves 4.
in season . peas
Pe as lend their de licate

sweet flavour to these perfectly
puffed soufflés, with parmesan
adding its characteristic sharpness.
Give rise to your little soufflés
by lining your ramekins with
finely grated parmesan.
RG TAPAS PATE BOWLS IN SATIN FROM THE CHEF AND THE COOK. TERRACOTTA POTS ALL FROM
THE LOST & FOUND DEPARTMENT AT MUROBOND. SEE DIRECTORY FOR STOCKIST DETAILS.
pea and parmesan soufflé
BOWL FROM MARIE HÉLÈNE CLAUZON CERAMICS. OPPOSITE: DINNER PLATE FROM MUD AUSTRALIA.
RECIPES STEVE PEARCE + DOLORES BRAGA MENÉNDEZ MERCHANDISING LUCY TWEED
simple pastas
The beauty of a plate of pasta has always been in its simplicity.
It's about combining fresh, seasonal ingredients to cook a
vibrant and uncomplicated sauce – one that is made up of only
a few complementary flavours. What could be simpler than that?
semi-dried tomato and porcini pasta
favourite things . pasta
broad bean, lemon and prosciutto pasta

spicy salami and burrata pasta

The key to good pasta is to keep it simple.
Choose a few ingredients as opposed to many – you want them
OPPOSITE: DINNER PLATE FROM MUD AUSTRALIA.
to complement each other rather than fight for attention! Here

we've paired spicy salami with creamy burrata, one ingredient
exciting the palate and the other cooling it, while a classic mix
of garlic, chilli and lemon allows delicate seafood to shine.
baby squid, chilli and garlic pasta
kale, smoked almond and grape pasta
250g kale, stems removed

1 cup (150g) smoked almonds (see what we're eating, page 21)
spicy salami and burrata pasta 500g pappardelle
2 tablespoons extra virgin olive oil, plus extra, for drizzling
500g casarecci or penne 2 tablespoons vincotto or balsamic glaze
2 tablespoons extra virgin olive oil, plus extra, to serve 200g red grapes, sliced
4 cloves garlic, thinly sliced sea salt and cracked black pepper
20 thin slices spicy salami, torn baby (micro) purple basil leaves, to serve
4 x 60g burrata+
baby (micro) watercress leaves, to serve Process the kale, in 2 batches, in a food processor until chopped.
sea salt and cracked black pepper Transfer to a bowl. Process the almonds until coarsely chopped
and add to the kale. Set aside.
Cook the pasta in a large saucepan of salted boiling water Cook the pasta in a large saucepan of salted boiling water
according to packet instructions or until al dente. Drain, according to packet instructions or until al dente. Drain, reserving
reserving ¹⁄³ cup (80ml) of the cooking liquid. ¾ cup (180ml) of the cooking liquid. Return the pasta and cooking
Heat a large deep-sided frying pan over medium heat. liquid to the pan over medium heat, add the kale mixture, oil,
Add the oil and garlic and cook, stirring, for 2–3 minutes vincotto, grapes, salt and pepper and stir for 1–2 minutes or until
or until the garlic is just golden. Add the pasta and cook, combined. Divide the pasta between plates and drizzle with the
stirring, for 1 minute. Add the reserved cooking water extra oil. Sprinkle with the basil leaves to serve. Serves 4.
and toss to coat. Divide the pasta between plates, top with
the salami, burrata and watercress, sprinkle with salt and semi-dried tomato and porcini pasta
pepper and drizzle with extra oil to serve. Serves 4.
+ Burrata is a fresh mozzarella made with cream. Find it at 10g dried porcini mushrooms +
specialty food stores, cheese shops and some greengrocers. ½ cup (125ml) boiling water
250g semi-dried tomatoes
baby squid, chilli and garlic pasta ¼ cup (40g) blanched almonds, toasted
½ teaspoon dried chilli flakes
500g linguine 1 clove garlic
¼ cup (60ml) extra virgin olive oil 1 cup basil leaves
12 squid tubes (400g), cleaned and thinly sliced 2 tablespoons balsamic vinegar
16 scallops, roe removed ¼ cup (60ml) extra virgin olive oil
4 cloves garlic, crushed sea salt and cracked black pepper
½ teaspoon dried chilli flakes 500g spaghetti
¼ cup (60ml) lemon juice 160g stracchino ++, sliced into 4 pieces
sea salt and cracked black pepper baby red vein sorrel leaves or baby beetroot leaves, to serve
50g hot mustard mixed leaves or watercress sprigs, to serve
Place the porcini and water in a small bowl and allow to stand
Cook the pasta in a large saucepan of salted boiling water for 10 minutes or until softened. Place the porcini mixture,
according to packet instructions or until al dente. Drain, tomatoes, almonds, chilli, garlic, basil, vinegar, oil, salt and
reserving ½ cup (125ml) of the cooking liquid. pepper in a food processor and process until combined. Cook
While the pasta is cooking, heat 1 tablespoon of the oil the pasta in a large saucepan of salted boiling water according
in a large non-stick frying pan over high heat. Add the squid to packet instructions or until al dente. Drain, reserving ¾ cup
and cook for 1–2 minutes or until golden and just cooked. (180ml) of the cooking liquid. Return the pasta and cooking
Transfer the squid to a bowl and set aside. Add 1 tablespoon liquid to the pan over medium heat, add the tomato mixture
of the oil to the pan with the scallops and cook for 1 minute and stir for 1–2 minutes or until combined. Divide between plates
each side or until golden and just cooked. Add the remaining and top with the cheese and sorrel leaves to serve. Serves 4.
oil, garlic and chilli and stir for 1 minute or until the garlic + Dried porcini mushrooms have a deep, earthy flavour and are available
is just golden. Add the reserved squid, lemon juice, pasta, from some supermarkets, delicatessens and specialty food stores.
reserved cooking liquid, salt and pepper and toss to combine. ++ Stracchino is a young Italian cow’s milk cheese. Find it at delicatessens
Divide between plates and top with the mustard leaves. Serves 4. and cheese stores. Use taleggio if unavailable.
PLATE FROM MARIE HÉLÈNE CLAUZON CERAMICS.
kale, smoked almond and grape pasta

pork sausage and caramelised fennel pasta

OPPOSITE: OVAL PLATTER FROM MARIE HÉLÈNE CLAUZON CERAMICS.
prawn and artichoke cream pasta
www.donnahay.com
117
pork sausage and caramelised fennel pasta Place the artichokes, lemon rind, salt and pepper in a tall container
and using a hand-held stick blender, blend to a smooth purée.
2 tablespoons extra virgin olive oil, plus extra, for drizzling Add the cream and verjuice and stir to combine. Set aside.
500g baby fennel, chopped Cook the pasta in a large saucepan of salted boiling water
½ cup (125ml) white wine vinegar according to packet instructions or until al dente. Drain, reserving
2 tablespoons white (granulated) sugar ¾ cup (180ml) of the cooking liquid. Return the pasta and cooking
650g pork and chilli sausages, cases removed and torn liquid to the pan with the artichoke cream over medium heat
4 cloves garlic, crushed and stir for 1–2 minutes or until combined.
2 small red chillies, finely chopped Heat the oil in a large non-stick frying pan over high heat.
500g conchiglioni+ Add the prawns and garlic and cook for 2–3 minutes or until
sea salt and cracked black pepper golden and just cooked. Divide the pasta between plates, top with
baby (micro) chervil leaves and finely grated parmesan, to serve the prawn mixture and sprinkle with the pink peppercorns and
lemon balm leaves to serve. Serves 4.
Heat 1 tablespoon of the oil in a large non-stick frying pan over + Verjuice is made from the juice of unripe grapes and is not as tart
high heat. Add the fennel and cook for 3–4 minutes or until light as vinegar or lemon juice. It is available from some supermarkets in
golden. Add ¼ cup (60ml) of the vinegar and the sugar and cook, the vinegar section, as well as from specialty food stores.
stirring occasionally, for 7–8 minutes or until caramelised. ++ As the name suggests, angel hair pasta consists of delicate, thin
Transfer the mixture to a bowl and set aside. Return the frying strands of pasta, which are also called spaghettini. It cooks very quickly.
pan to high heat, add the remaining oil, pork, garlic and chilli
and cook, breaking up any lumps with a wooden spoon, for 14–15 cherry tomato, olive and goat’s cheese pasta
minutes, or until golden brown. Add the fennel and remaining
vinegar and stir to combine. 750g cherry tomatoes
While the pork is cooking, cook the pasta in a large saucepan 360g pitted large green (Sicilian) olives, torn
of salted boiling water according to packet instructions or until 2 tablespoons brown sugar
al dente. Drain, reserving ½ cup (125ml) of the cooking liquid. ¼ cup (60ml) red wine vinegar
Add the pasta and cooking liquid to the pan with the pork, salt 1 tablespoon lemon-infused extra virgin olive oil, plus extra,
and pepper and stir for 1–2 minutes or until well combined. Divide for drizzling
the pasta between plates, drizzle with the extra oil and sprinkle 500g conchiglie +
with the chervil and parmesan to serve. Serves 4. 200g goat’s milk cottage cheese (see what we're eating, page 22)
+ Conchiglioni are large pasta shells that are ideal for stuffing or baby (micro) flat-leaf parsley leaves, to serve
chunky sauces. sea salt and cracked black pepper
prawn and artichoke cream pasta Preheat oven to 220°C (425°F). Place the tomatoes, olives, sugar,
vinegar and oil on a large lightly greased baking tray lined with
280g marinated artichokes, drained non-stick baking paper and toss to combine. Roast for 10–12
1 tablespoon finely grated lemon rind minutes or until the tomatoes are just cooked and the olives are
sea salt and cracked black pepper golden. Use a fork to lightly crush the tomatoes and set aside.
1 cup (250ml) single (pouring) cream Cook the pasta in a large saucepan of salted boiling water
½ cup (125ml) verjuice + according to packet instructions or until al dente. Drain, return
500g angel hair pasta++ the pasta to the pan over medium heat, add the tomato mixture
1 tablespoon extra virgin olive oil and stir for 1–2 minutes or until well combined. Divide the pasta
500g peeled green (raw) prawns (shrimp), roughly chopped between plates and top with the cheese and parsley. Drizzle with
4 cloves garlic, thinly sliced extra oil and sprinkle with salt and pepper to serve. Serves 4.
1 tablespoon pink peppercorns, crushed + Resembling little conch shells, this small shell pasta is very versatile,
baby (micro) lemon balm or mint leaves, to serve great with sauce, in salads or in soup.
The elements of this sauce sing in perfect harmony.
The sweetness of roasted cherry tomatoes dances across the robust
saltiness of fruity green olives, while tart, tangy goat's cheese
envelopes both in a creamy embrace, for one cracking pasta dish.
cherry tomato, olive and goat’s cheese pasta
120
www.donnahay.com
brown walnut butter and brie pasta
PLATE FROM MARIE HÉLÈNE CLAUZON CERAMICS.
OPPOSITE: LIFE BOWL FROM ROBERT GORDON.
This vibrant bowl packs an amazing punch.

Again, the secret is in the combination of simple, complementary
flavours. The nutty sweetness of roasted garlic pairs with red
peppers, cashews and sharp pecorino for a pesto with a difference.
roasted red pepper and cashew pesto pasta

broccoli pesto pasta
800g broccoli, cut into small florets

brown walnut butter and brie pasta ¾ cup (120g) pine nuts, toasted
1 clove garlic, crushed
425g fresh lasagne sheets, torn 1 tablespoon finely grated lemon rind
80g unsalted butter, chopped ¼ cup (60ml) lemon juice
1 cup (100g) walnuts, roughly chopped ¼ cup (60ml) extra virgin olive oil, plus extra, for drizzling
2 teaspoons walnut oil 2 cups (160g) finely grated parmesan, plus extra, to serve
300g triple cream brie, cut into 4 pieces, at room temperature sea salt and cracked black pepper
sea salt and cracked black pepper 500g orecchiette +
mustard cress sprouts, to serve baby (micro) basil leaves, to serve
Cook the pasta in a large saucepan of salted boiling water Place the broccoli, ½ cup (80g) of the pine nuts, the garlic,
according to packet instructions or until al dente. Drain, lemon rind and juice, oil, parmesan, salt and pepper in a
reserving ½ cup (125ml) of the cooking liquid. food processor and process until roughly chopped. Set aside.
While the pasta is cooking, heat a large non-stick frying Crush the remaining pine nuts and set aside.
pan over medium heat. Add the butter and walnuts and cook, Cook the pasta in a large saucepan of salted boiling
stirring frequently, for 3–4 minutes or until the butter is golden. water according to packet instructions or until al dente.
Add the walnut oil and stir to combine. Add the pasta and Drain, reserving ¾ cup (180ml) of the cooking liquid. Return
reserved cooking liquid to the pan and toss to combine. Divide the pasta and cooking liquid to the pan over medium heat,
the pasta and cheese between plates and sprinkle with salt add the broccoli mixture and stir for 1–2 minutes or until well
and pepper. Top with the mustard cress to serve. Serves 4. combined. Divide the pasta between plates and top with the
reserved pine nuts, extra parmesan and basil leaves. Drizzle
roasted red pepper and cashew pesto pasta with the extra oil to serve. Serves 4.
+ Find orecchiette at supermarkets and delis. You can also use small shells.
2 heads garlic, halved crossways
¼ cup (60ml) extra virgin olive oil broad bean, lemon and prosciutto pasta
1 x 450g jar roasted red capsicum (peppers), drained
1 cup (150g) cashews, toasted 1kg frozen (or 2kg fresh) broad beans, thawed and shelled
1 cup (80g) finely grated pecorino, plus extra, to serve 2 tablespoons lemon juice
1 tablespoon sherry vinegar sea salt and cracked black pepper
sea salt and cracked black pepper 500g maccheroni calabresi+
500g cavatelli + 2 tablespoons extra virgin olive oil, plus extra, for drizzling
½ cup (120g) crème fraîche 4 cloves garlic, thinly sliced
baby (micro) purple basil leaves, to serve 8 slices prosciutto
2 tablespoons finely grated lemon rind
Preheat oven to 180°C (350°F). Drizzle the cut side of the finely grated manchego or pecorino, to serve
garlic with 1 tablespoon of the oil and place, cut-side down, 1½ cups small sorrel or baby rocket (arugula) leaves, to serve
on a baking tray lined with non-stick baking paper. Roast for
25–30 minutes or until very soft. Allow to cool and squeeze Place the broad beans, lemon juice, salt and pepper in a bowl
the garlic from its skin. Place the garlic, peppers, cashews, and use a fork or potato masher to lightly crush. Set aside.
pecorino, vinegar, remaining oil, salt and pepper in a food Cook the pasta in a large saucepan of salted boiling water
processor and process until roughly chopped. Set aside. according to packet instructions or until al dente.
Cook the pasta in a large saucepan of salted boiling water While the pasta is cooking, heat the oil in a large non-stick
according to packet instructions or until al dente. Return the frying pan over medium heat. Add the garlic and cook for 2–3
pasta to the pan over medium heat with the red pepper mixture minutes or until golden. Drain the pasta, reserving ½ cup (125ml)
and the crème fraîche and stir for 1–2 minutes or until warmed of the cooking liquid. Add the pasta to the pan with the broad
through and combined. Divide between plates and sprinkle bean mixture and cooking liquid and toss to combine. Divide
with the extra pecorino and basil leaves to serve. Serves 4. the mixture between plates and top with the prosciutto, lemon,
+ Cavatelli are small pasta shells that resemble mini hot dog buns. cheese and sorrel and drizzle with the extra oil to serve. Serves 4.
You can use other small shell pasta if unavailable. + Maccheroni calabresi is a long, rolled pasta. You can also use penne.
LIFE BOWL FROM ROBERT GORDON. SEE DIRECTORY FOR STOCKIST DETAILS.
broccoli pesto pasta

hot + spicy
No longer just an all-American snack, chicken wings have become a global
flavour phenomenon. This infamously tasty cut of chicken plays host to a
lineup of finger-licking glazes and seasonings, whether spicy, crunchy,
sticky, smoky or sweet. Wings are best served hot with your choice of
slaw or dipping sauce, but be warned – they're addictively good!
photography CHRIS COURT styling STEVE PEARCE
RECIPES JESSICA BROOK MERCHANDISING RICHARD VASSILATOS

make now . chicken wings
sesame and miso-glazed chicken

wings with pickled daikon
sticky orange and maple chicken wings

buttermilk-fried chicken wings
with fennel and pear slaw
pancetta-wrapped chicken wings
with smoky date glaze
hot wings with coriander

and jalapeño sauce
char sui chicken wings with lotus chips sticky orange and maple chicken wings
2 teaspoons fennel seeds 1 litre water

1 teaspoon whole cloves 4 orange pekoe tea bags
6 whole star anise ¼ cup (55g) caster (superfine) sugar
4 cinnamon sticks 4 sprigs thyme
1 teaspoon Sichuan peppercorns 2 fresh bay leaves
1 teaspoon white peppercorns 1 tablespoon pink peppercorns, crushed, plus extra, to serve
¾ cup (180ml) hoisin sauce 2 cloves garlic, crushed
¼ cup (90g) honey ¼ cup (60g) table salt
½ cup (125ml) Chinese cooking wine (Shaoxing) 2kg chicken wings, wing tips removed and wings cut in two
¼ cup (60ml) Chinese black vinegar sea salt and cracked black pepper
1 long red chilli, halved orange and maple sauce
1 head garlic, halved crossways 2 orange pekoe tea bags
2kg chicken wings, wing tips removed and wings cut in two ½ cup (110g) brown sugar
vegetable oil, for shallow frying 1 cup (250ml) maple syrup
200g lotus root+, peeled and thinly sliced 2 cloves garlic, sliced
sea salt and chilli powder, for sprinkling ¼ teaspoon cayenne pepper
chilli sauce and baby (micro) shiso leaves (optional), to serve 2 strips orange rind
2 cups (500ml) orange juice
Preheat oven to 200°C (400°F). Heat a small frying pan over high ¼ cup (60ml) malt vinegar
heat. Add the fennel, cloves, star anise, cinnamon and both
peppercorns and cook, stirring, for 1 minute or until fragrant. Place the water, tea bags, sugar, thyme, bay leaves, peppercorns,
Transfer to a large bowl, add the hoisin, honey, cooking wine, garlic and salt in a medium saucepan over high heat and bring to
black vinegar, chilli, garlic and chicken wings and toss to coat. the boil, stirring to dissolve the sugar and salt. Transfer to a large
Place in a large deep-sided roasting pan, cover with aluminium bowl and add the chicken wings. Cover and refrigerate for 1 hour.
foil and roast for 40 minutes. Remove the foil and increase the Preheat oven to 220°C (425°F). Drain the wings and pat dry
temperature to 220°C (425°F). Roast, turning occasionally, for with absorbent paper, reserving the bay leaves. Place on two
a further 40 minutes or until sticky and dark golden. large baking trays lined with non-stick baking paper and sprinkle
To make the lotus chips, heat 1cm of the oil in a large non-stick with salt and pepper. Roast, turning halfway, for 20 minutes or
frying pan over medium heat. Cook the lotus root, in batches, until golden and cooked through.
for 1–2 minutes or until golden. Drain on absorbent paper and To make the orange and maple sauce, place the tea bags, sugar,
sprinkle with the salt and chilli. Top the wings with shiso leaves maple, garlic, cayenne pepper, orange rind and juice in a medium
and serve with the lotus chips and chilli sauce. Serves 4–6. saucepan over high heat. Bring to the boil, stirring to dissolve the
+ Find lotus root at some supermarkets and Asian grocers. sugar. Cook, stirring, for 15 minutes or until reduced and sticky.
Add the vinegar and stir to combine. Spoon the sauce over the
chicken wings. Top with the reserved bay leaves and sprinkle
with the extra peppercorns to serve. Serves 4–6.
BAMBOO PLATES FROM VICINO CASA DI FRATELLI.
char sui chicken wings

with lotus chips
jamaican jerk chicken wings

with rum-pickled pineapple
4 eschalots (French shallots), peeled

4 cloves garlic, peeled
4 green onions (scallions), trimmed
2 tablespoons thyme leaves
pancetta-wrapped chicken wings 1 jalapeño chilli, sliced
with smoky date glaze 1 tablespoon ground allspice
1 teaspoon ground cinnamon
½ cup (100g) fresh dates, pitted and chopped 1 tablespoon soy sauce
¾ cup (180ml) boiling water ¼ cup (90g) honey
1 clove garlic, crushed 2 teaspoons sea salt flakes
¼ cup (40g) brown sugar 1 teaspoon ground black pepper
1 tablespoon honey 2kg chicken wings, wing tips removed and wings cut in two
¼ cup (60ml) tomato sauce (ketchup) rum-pickled pineapple
¼ teaspoon chilli powder ½ cup (125ml) apple cider vinegar
1 teaspoon smoked paprika 1 teaspoon sea salt flakes
1 tablespoon extra virgin olive oil ¹⁄³ cup (75g) caster (superfine) sugar
¼ cup (60ml) malt vinegar 4 sprigs thyme
sea salt and cracked black pepper ¼ cup (60ml) lime juice
24 chicken wings, wing tips removed and wings cut in two 1 tablespoon finely grated lime rind
24 slices flat pancetta, halved 400g pineapple, peeled and thinly sliced
sour cream and Tabasco, to serve 1 jalapeño chilli, thinly sliced
1 tablespoon white rum
Place the dates in a bowl, add the boiling water and allow to
stand for 5 minutes. Transfer to a medium saucepan over high Place the eschalots, garlic, green onion, thyme, chilli, allspice,
heat, add the garlic, sugar, honey, tomato sauce, chilli powder, cinnamon, soy sauce, honey, salt and pepper in a food processor
smoked paprika, oil, vinegar, salt and pepper and bring to a and process until smooth. Transfer to a large bowl, add the
simmer. Reduce the heat to medium and cook for 6–8 minutes chicken wings and toss to combine. Cover and allow to marinate,
or until thickened and slightly reduced. Remove from the heat refrigerated, for 1 hour.
and allow to cool for 5 minutes. Using a hand-held stick blender, To make the rum-pickled pineapple, place the vinegar, salt,
blend the mixture until smooth. sugar, thyme and lime juice in a small saucepan over high heat.
Place the chicken in a large bowl, add the smoky date sauce Bring to the boil, stirring to dissolve the sugar. Place the lime
and toss well to coat. Cover and allow to marinate, refrigerated, rind, pineapple, chilli and rum in a medium bowl. Add the
for 30 minutes. vinegar mixture and stir to combine. Allow to cool slightly
Preheat oven to 220°C (425°F). Wrap each piece of chicken and refrigerate for 30 minutes or until cold.
in pancetta and place on two large baking trays lined with Preheat oven to 200°C (400°F). Place the chicken wings on
non-stick baking paper. Roast for 30 minutes or until the wings two large lightly greased baking trays and roast, turning half
are cooked through and the pancetta is crisp. Serve with sour way, for 15–20 minutes or until dark golden and lightly charred.
cream and Tabasco. Serves 4. Serve with the pickled pineapple. Serves 4–6.
Jamaican jerk seasoning is a spice rub traditional to the
Carribean island, made with chilli, thyme, allspice and cinnamon.
Fittingly, the rum-spiked pickled pineapple brings a welcome
burst of freshness to this deliciously charred chicken.
jamaican jerk chicken wings

with rum-pickled pineapple
buttermilk-fried chicken wings
with fennel and pear slaw More than just a tasty snack, this
recipe is a quick, one-pan variation
1 teaspoon table salt
1 teaspoon ground black pepper
on a classic Malaysian chicken curry.
2 teaspoons garlic powder
Marinate the wings in the aromatic
1 tablespoon ground paprika blend of spices, using coconut oil for
1 tablespoon ground fennel its flavour, before roasting them.
1 teaspoon Tabasco
Serve with flaky, warmed roti for
1.5kg chicken wings, wing tips removed and wings cut in two
600ml buttermilk
a traditional feast.
vegetable oil, for deep frying
2 cups (300g) plain (all-purpose) flour
1 tablespoon baking powder
2 teaspoons table salt
shichimi togarashi (see what we’re trying, page 26) and malaysian-style curry chicken wings
lime wedges, to serve
fennel and pear slaw 6 cinnamon sticks
¹⁄³ cup (100g) whole-egg mayonnaise 6 star anise
¼ cup (60ml) lime juice 4 cardamom pods
sea salt and cracked black pepper 8 whole long red dried chillies
3 baby fennel bulbs, trimmed and shredded 6 cloves garlic, sliced
2 nashi pears, cored and shredded 6 eschalots (French shallots), peeled and quartered
1 bunch chives, chopped 1 x 3cm piece (15g) fresh ginger, grated
½ cup (150g) tamarind paste +
Place the salt, pepper, garlic powder, paprika, half the fennel and ¼ cup (90g) honey
Tabasco in a large bowl. Add the chicken wings and toss to coat. 1 teaspoon curry powder
Add the buttermilk and stir to combine. Cover and allow to 3 sprigs fresh curry leaves
marinate, refrigerated, for 30 minutes. Remove from the fridge ¹⁄³ cup (80ml) coconut oil, melted
and bring to room temperature. sea salt and cracked black pepper
Fill a large deep-sided frying pan half-full with the oil, insert 2kg chicken wings, wing tips removed and wings cut in two
a kitchen thermometer and heat until it reaches 180°C (350°F). store-bought roti (flatbread), to serve
Place the flour, baking powder, remaining fennel and salt in a
large bowl and mix to combine. Working in batches, dust the Place the cinnamon, star anise, cardamom and dried chillies
chicken in the flour mixture and carefully lower into the oil. in a mortar and gently crush with a pestle. Transfer to a large
Cook for 6 minutes, or until golden and cooked through+. bowl and add the garlic, eschalot, ginger, tamarind, honey,
Drain on absorbent paper and keep warm. curry powder and leaves, coconut oil, salt and pepper and
To make the slaw, place the mayonnaise, lime juice, salt and mix to combine. Add the chicken wings and toss to coat.
pepper in a large bowl and whisk to combine. Add the fennel, pear Cover and allow to marinate, refrigerated, for 1 hour.
and chives and toss to combine. Sprinkle the chicken with the Preheat oven to 220°C (425°F). Place the chicken wings in
togarashi and serve with lime wedges and the slaw. Serves 4–6. a large deep-sided roasting pan and roast, turning half way,
+ The oil temperature will drop from 180°C (350°F) to 160°C (325°F) for 30 minutes or until golden and cooked through. Serve
while the chicken is cooking. Bring the temperature back to 180°C with the roti. Serves 4–6.
(350°F) between each batch. To keep the chicken warm, place it on + Tamarind paste has a unique sour flavour and is available in jars
a wire rack over a baking tray in a 150°C (300°F) oven. in the Asian section of the supermarket.
malaysian-style curry chicken wings
sesame and miso-glazed chicken

wings with pickled daikon
½ cup (125ml) mirin (Japanese rice wine)

½ cup (110g) white miso paste
Jalapeños and coriander freshen 1 x 5cm piece (25g) fresh ginger, finely grated
up this punchy take on American 2 tablespoons dashi powder+

hot wings. Plus, they're baked not 1 tablespoon sesame oil
fried, making them the ultimate ¼ cup (60ml) rice wine vinegar
springtime snack! 1 litre water
1kg (32 pieces) chicken middle wings ++
black sesame seeds and Japanese mayonnaise, to serve
pickled daikon
1 cup (200g) grated daikon (Chinese radish)
hot wings with coriander and jalapeño sauce 1 teaspoon table salt
2 teaspoons white vinegar
2kg chicken wings, wing tips removed and wings cut in two ¼ teaspoon sesame oil
1 head garlic, cloves separated shichimi togarashi (see what we’re trying, p26), plus extra, to serve
coriander and jalapeño sauce Place the mirin, miso, ginger, dashi, sugar, sesame oil, vinegar
1 tablespoon caster (superfine) sugar and water in a large, wide saucepan over high heat and bring to
3 x 3cm-long coriander (cilantro) roots, chopped the boil. Add the chicken wings and return to the boil. Reduce
4 jalapeño chillies, seeds removed and chopped the heat to low, cover with a tight-fitting lid and cook for 30
1 clove garlic, crushed minutes. Carefully remove the wings from the stock and set
1 teaspoon store-bought green chilli sauce, plus extra, to serve aside. Reserve 3 cups of the stock (750ml) and heat over high
1 teaspoon sea salt flakes heat. Cook for 15 minutes, or until reduced and sticky. Preheat
1 tablespoon lime juice oven to 250°C (500°F). Thread 2 wings onto each of 16 soaked
100g unsalted butter, melted bamboo skewers. Place the skewers on 2 large baking trays lined
with non-stick baking paper. Brush the wings with the miso
Preheat oven to 200°C (400°F). Place the chicken wings and glaze and bake for 6–8 minutes or until golden.
garlic on two large lightly greased baking trays lined with To make the pickled daikon, place the daikon and salt in a bowl
non-stick baking paper. Sprinkle with salt and pepper and roast, and toss to combine. Set aside for 5 minutes. Place in a colander
turning the trays halfway, for 30 minutes or until golden and to drain any excess water and transfer to a small bowl. Add the
cooked through. vinegar and sesame oil and mix to combine. Sprinkle with the
To make the coriander and jalapeño sauce, place the sugar, togarashi. Sprinkle the chicken wings with the sesame seeds and
coriander, chilli, garlic, green chilli sauce, salt, lime juice and serve with the mayonnaise, pickled daikon and extra togarashi.
butter in a medium bowl and, using a hand-held stick blender, Serves 4.
blend until smooth. Place the cooked hot wings in a large bowl, + You can find dashi powder (a soup stock base) in the Asian section of
add two-thirds of the chilli sauce and toss to combine. Serve the supermarket and Asian grocers.
the wings with the remaining sauce and extra green chilli sauce. ++ Middle wings are available from poultry stores and selected butchers.
Serves 4–6. Alternatively, you can buy 16 chicken wings and cut them in half.
inspired . yoghurt
spring fresh
Tangy and creamy with a lovely freshness, we're convinced yoghurt makes the
perfect light base in the season's sweets. Whether it's an elegant tart, a citrussy
cake or zippy frozen sorbets, it's time for yoghurt to get a starring role this spring.

OPPOSITE: LOAF TINS FROM CHEFS' WAREHOUSE. SPOONS FROM TABLEKRAFT.
RECIPES JESSICA BROOK MERCHANDISING LUCY TWEED
papaya and lime yoghurt sorbet + ginger and lemon yoghurt

sorbet + pink lady apple and rosehip yoghurt sorbet
inspired . yoghurt
Evoke the silky smooth

elements of a traditional panna cotta
and reprise them in tart form, for a seriously elegant
dessert.
yoghurt panna cotta tart
OPPOSITE: PLATTER FROM BEAUTIFUL SPACES.
yoghurt, mascarpone and cherry tarts

ginger and lemon yoghurt sorbet papaya and lime yoghurt sorbet
1 x 300g jar stem ginger in syrup + 1 x 800g ripe papaya, peeled, seeded and chopped
½ cup (110g) caster (superfine) sugar 1½ cups (330g) caster (superfine) sugar
2 teaspoons finely grated lemon rind ½ cup (125ml) lime juice
1.12kg (4 cups) plain Greek-style (thick) yoghurt 2 teaspoons finely grated lime rind
2 cups (560g) plain Greek-style (thick) yoghurt
Place the ginger and syrup, sugar, lemon rind and 1 cup (280g)
of the yoghurt in a tall container or glass. Using a hand-held Place the papaya, sugar, lime juice and rind in a food processor
stick blender, process until smooth. Transfer to a large bowl, and process until smooth. Add the yoghurt and process until
add the remaining yoghurt and fold to combine. Pour into a combined. Pour into a 1.5-litre-capacity metal tin lined with
1.5-litre-capacity metal tin lined with non-stick baking paper non-stick baking paper and freeze for 3–4 hours or until frozen.
and freeze for 3–4 hours or until frozen. Remove the sorbet from the freezer and cut into medium-sized
Remove the sorbet from the freezer and cut into medium-sized squares. Place in a food processor and process, in batches, until
squares. Place in a food processor and process, in batches, until smooth, scraping down the sides of the processor. Spoon back
smooth, scraping down the sides of the processor. Spoon back into into the tin and freeze for 2 hours or until frozen.
the tin and freeze for 2 hours or until frozen. Makes 1 litre. Makes 1.2 litres.
+ Peeled and preserved in sugar syrup, you can find stem ginger in the
jam section of most supermarkets, as well as specialty food stores. yoghurt crème with blood oranges
pink lady apple and rosehip yoghurt sorbet ½ cup (125g) mascarpone
½ cup (120g) coconut yoghurt+
4 pink lady apples (650g), cored and chopped ¾ cup (165g) caster (superfine) sugar
1½ cups (375ml) water ½ cup (125g) double (thick) cream
1 cup (220g) caster (superfine) sugar 1½ cups (420g) plain Greek-style (thick) yoghurt
1 rosehip tea bag blood oranges with syrup
3 cups (840g) plain Greek-style (thick) yoghurt 6 blood oranges
Place the apple, water, sugar and tea bag in a medium saucepan
over medium heat and bring to the boil. Reduce the heat to low Place the mascarpone, coconut yoghurt and sugar in a food
and cook for 15 minutes or until the apples are soft and the liquid processor and process until smooth and the sugar has dissolved.
is syrupy. Discard the tea bag, cool slightly, and using a hand-held Add the double cream and Greek-style yoghurt and process to
stick blender, process until very smooth. Transfer to a large bowl, combine. Cut 4 x 25cm squares from a piece of damp muslin.
add the yoghurt and fold to combine. Pour into a 1.5-litre-capacity Divide the mixture between the muslin squares, carefully gather
metal tin lined with non-stick baking paper and freeze for 3–4 up the edges and tie with string. Place on a small wire rack over
hours or until frozen. a deep baking tray, allowing any excess moisture to drain from
Remove the sorbet from the freezer and cut into medium-sized the crèmes. Cover loosely with plastic wrap and refrigerate for
squares. Place in a food processor and process, in batches, until 6 hours or until firm.
smooth, scraping down the sides of the processor. Spoon back To make the blood oranges with syrup, peel 3 of the oranges,
into the tin and freeze for 2 hours or until frozen. Makes 1.2 litres. thinly slice and set aside. Juice the remaining oranges and pour
Tip: you can serve the sorbets with baby (micro) lemon balm or mint the juice into a small saucepan with the sugar. Place over high
leaves for an extra hit of freshness. heat and bring to the boil. Reduce the heat to medium and cook
for 6–8 minutes or until reduced and syrupy. Set aside to cool.
To serve, cut open the muslin and transfer the crèmes to plates.
Spoon over the reserved oranges and syrup. Serves 4.
+ You can find yoghurt made with coconut milk at some greengrocers
and specialty food stores.
inspired . yoghurt
PLATE FROM BEAUTIFUL SPACES. SPOON FROM TABLEKRAFT.
yoghurt crème with blood oranges
This beautifully fragrant
mandarin cake is crowned with a luscious,
smooth yoghurt icing that's to make overnight. super eas y
yoghurt, mascarpone and cherry tarts mandarin cake with yoghurt icing
1½ cups (360g) mascarpone 4 medium mandarins (360g)
1 vanilla bean, split and seeds scraped 175g unsalted butter, chopped
½ cup (80g) icing (confectioner’s) sugar, sifted 1½ cups (330g) caster (superfine) sugar
1½ cups (420g) plain Greek-style (thick) yoghurt 3 eggs
300g white or red cherries, halved and pitted 2 teaspoons vanilla extract
1 tablespoon icing (confectioner’s) sugar ¾ cup (90g) almond meal (ground almonds)
white or red cherries with stems, extra, to serve 1½ cups (225g) plain (all-purpose) flour, sifted
yoghurt pastry 2 teaspoons baking powder, sifted
1½ cups (225g) plain (all-purpose) flour yoghurt icing
125g chilled unsalted butter, chopped 3 cups (840g) plain Greek-style (thick) yoghurt
½ cup (80g) pure icing (confectioner’s) sugar 1 cup (160g) icing (confectioner’s) sugar, sifted
1 egg yolk 1 cup (240g) mascarpone
2 tablespoons plain Greek-style (thick) yoghurt
To make the yoghurt icing, place the yoghurt in a large sieve lined
To make the yoghurt pastry, place the flour, butter and icing sugar with a double layer of muslin, gather up the edges and tie with
in a food processor and process until the mixture resembles fine string to enclose. Place the sieve over a large bowl to collect any
breadcrumbs. Add the egg yolk and yoghurt and process until the moisture and refrigerate for 24 hours or until the mixture is firm+.
dough just comes together. Turn the pastry out onto a bench and Preheat oven to 160ºC (320ºF). Place the unpeeled mandarins in
bring it together using your hands. Flatten into a disc-shape, cover a small saucepan and cover with water. Place over high heat and
in plastic wrap and refrigerate for 1 hour. bring to the boil. Reduce the heat to low, cover with a round of
Divide the pastry into 8 pieces. Roll out each piece between baking paper and weigh down with a small plate to submerge the
2 sheets of non-stick baking paper to 3mm thick. Line 4 x 8cm mandarins. Cook for 20 minutes or until tender. Remove from
and 4 x 11cm loose-bottomed fluted tart tins with the pastry. the water and cool slightly. Place in a food processor and process
Trim the edges and prick the base with a fork. Place on a large to a purée. Set aside.
baking tray and refrigerate for 30 minutes. Place the butter and sugar in the bowl of an electric mixer
Preheat oven to 160ºC (325ºF). Line the pastry cases with and beat for 8 minutes or until pale. Add the eggs, one at a time,
non-stick baking paper and fill with baking weights or rice. beating well after each addition. Add the vanilla, almond meal,
Bake for 18–20 minutes, remove the paper and weights and bake flour, baking powder and processed mandarin and mix until just
for a further 8–10 minutes or until the pastry is light golden. combined. Spoon into the base of a lightly greased 26cm-round
Remove from the oven and allow to cool completely. Remove shallow cake tin lined with non-stick baking paper and smooth
the pastry from the tins and set aside. the top with a palette knife. Bake for 50 minutes or until cooked
Place the mascarpone, vanilla seeds and icing sugar in a large when tested with a skewer. Cool in the tin for 10 minutes before
bowl and whisk until thickened. Whisk in the yoghurt and turning out onto wire rack to cool completely.
refrigerate for 30 minutes or until slightly firm. Place the cherries Place the prepared yoghurt in a large bowl with the icing sugar
and icing sugar in a bowl and toss to combine. Set aside for and mascarpone and whisk until combined. Using a palette knife,
10 minutes to macerate. Divide the yoghurt mixture between spread the icing over the cooled cake to serve. Serves 8–10.
the tart shells and top with the cherries, syrup and extra whole + You can make the drained yoghurt up to 5 days in advance. Store in an
cherries to serve. Serves 8. airtight container in the fridge.
inspired . yoghurt
mandarin cake with yoghurt icing

Use store-bought macar ons
to create these easy cheat's
frozen yoghurt sandwiches.
They look impressive but are
so si mple to make .
pineapple curd and yoghurt swirl white chocolate and frozen yoghurt
macaron sandwiches
300g roughly chopped pineapple
½ cup (110g) caster (superfine) sugar 180g white chocolate, finely chopped
3 egg yolks 2 cups (560g) plain Greek-style (thick) yoghurt
1½ tablespoons cornflour (cornstarch) 24 store-bought filled macarons
150g unsalted butter, chopped
½ cup (140g) plain Greek-style (thick) yoghurt Place the chocolate and ½ cup (140g) of the yoghurt in a small
2 cups (560g) coconut-flavoured yoghurt, to serve saucepan over low heat. Stir occasionally until the chocolate
SIDE PLATE FROM BEAUTIFUL SPACES. SPOON FROM TABLEKRAFT.
biscotti or shortbread (optional), to serve has melted. Set aside for 2 minutes to cool slightly. Fold the white
chocolate mixture through the remaining yoghurt until smooth.
Place the pineapple in a food processor and process until Spoon the yoghurt into a 20cm x 30cm shallow slice tin lined
smooth. Strain into a small saucepan, add the sugar, egg with non-stick baking paper and smooth the top. Freeze for
yolks and cornflour and whisk to combine. Place over medium 3 hours or until set.
OPPOSITE: PLATE FROM BEAUTIFUL SPACES.
heat and cook, stirring constantly, for 6–8 minutes, or until Twist the macarons apart and set aside. Remove the frozen
thickened. Remove from the heat and gradually whisk in the yoghurt from the freezer and, using a 4.5cm round cutter, cut
butter, a little at a time, until smooth. Return to the heat for 24 rounds from the yoghurt. Working quickly, sandwich the
1–2 minutes, whisking constantly, until thick and smooth. yoghurt between the macaron halves and freeze for 10 minutes
Set aside for 5 minutes to cool. Add the plain yoghurt and before serving. Makes 24.
fold to combine. Cover with plastic wrap and refrigerate
until cold. To serve, divide the coconut-flavoured yoghurt
between 4 x 300ml glasses or bowls. Top with the curd and
use a spoon to carefully swirl the mixture. Refrigerate for
30 minutes before serving. Serves 4.
inspired . yoghurt
white chocolate and frozen yoghurt macaron sandwiches

inspired . yoghurt
Sandwiched with vanilla yoghurt cream, these lookpastries

wonderfully chic
, perfect for afternoon tea or dessert.
PLATE FROM BEAUTIFUL SPACES.
vanilla yoghurt pastries with lavender sugar
NEW 140g tube
Authentic Vanilla. Simple.

No more scraping, no waste and no more mess. Queen’s Vanilla Bean Paste
in a new 140g tube makes it easy to use real vanilla. Just squeeze.
queen.com.au
QEN15254
inspired . yoghurt
vanilla yoghurt pastries with lavender sugar yoghurt panna cotta tart
2 sheets frozen butter puff pastry, thawed ¼ cup (60ml) warm water
¹⁄³ cup (55g) icing (confectioner’s) sugar, sifted 2 teaspoons gelatine powder
1 tablespoon thick vanilla yoghurt ½ cup (125ml) single (pouring) cream
vanilla yoghurt cream ¾ cup (165g) caster (superfine) sugar
¾ cup (180ml) single (pouring) cream ¾ cup (180ml) milk
¾ cup (210g) thick vanilla yoghurt 1½ cups (420g) plain Greek-style (thick) yoghurt
¼ cup (40g) icing (confectioner’s) sugar, sifted yoghurt pastry
1 teaspoon dried lavender tea+ 1½ cups (225g) plain (all-purpose) flour
1 teaspoon white (granulated) sugar 125g chilled unsalted butter, chopped
½ cup (80g) icing (confectioner’s) sugar
Preheat oven to 180ºC (350ºF). Cut each pastry sheet into 1 egg yolk
12 (4cm x 12cm) rectangles. Divide between two large baking 2 tablespoons plain Greek-style (thick) yoghurt
trays lined with non-stick baking paper. Top both trays of pastry passionfruit syrup
with another sheet of baking paper and a second baking tray. ½ cup (125ml) passionfruit pulp (about 6 passionfruits)
Bake for 10 minutes. Remove the top baking tray and paper and ¼ cup (55g) caster (superfine) sugar
bake for a further 5 minutes or until golden. Set aside to cool.
Place the icing sugar and yoghurt in a small bowl and whisk To make the yoghurt pastry, place the flour, butter and icing sugar
until smooth. Spoon 1 teaspoon on each of half the pastry in a food processor and process until the mixture resembles fine
rectangles and spread evenly. Allow the icing to set for 10 minutes. breadcrumbs. Add the egg yolk and yoghurt and process until the
To make the vanilla yoghurt cream, place the cream, yoghurt dough just comes together. Turn the pastry out onto a bench and
and icing sugar in the bowl of an electric mixer. Whisk bring together using your hands. Flatten into a disc-shape, cover
for 1–2 minutes or until very thick. Place in a piping bag fitted in plastic wrap and refrigerate for 1 hour.
with a 1.7cm-round nozzle. Pipe the cream onto the remaining Preheat oven to 160ºC (325ºF). Roll the pastry out between
12 pastry rectangles and sandwich with the iced halves. Mix 2 sheets of non-stick baking paper to 3mm thick. Place a
to combine the lavender and sugar and sprinkle over the pastries. 22cm x 3.5cm pastry ring on a large baking tray lined with
Refrigerate until ready to serve. Makes 12. non-stick baking paper. Line the pastry ring with the pastry
+ You can find dried lavender tea at health food stores and tea stores. and refrigerate for 30 minutes. Trim the edges of the pastry and
prick the base with a fork. Line the pastry case with non-stick
baking paper and fill with uncooked rice+. Bake for 20 minutes,
remove the paper and rice, and bake for a further 10–12 minutes,
SUNFLOWER PLATES FROM BEAUTIFUL SPACES. SEE DIRECTORY FOR STOCKIST DETAILS.
or until the pastry is light golden. Remove from the oven and
set aside to cool completely.
Place the water in a small bowl and sprinkle over the gelatine.
Set aside for 5 minutes or until the gelatine has been absorbed.
Place the cream and sugar in a small saucepan over medium heat
and stir to dissolve the sugar. Bring to the boil, add the gelatine
and stir to combine. Remove from the heat and strain into a large
bowl. Add the milk and yoghurt to the gelatine mixture and whisk
until well combined. Carefully pour the cream mixture into the
pastry shell and refrigerate for 4 hours.
To make the passionfruit syrup, place the passionfruit pulp
and sugar in a small saucepan over medium heat. Bring to the
boil and cook for 4 minutes or until reduced and syrupy. Set aside
to cool. To serve, slice the tart and spoon over the passionfruit.
Serves 8–10.
+ Use uncooked rice instead of baking weights to ensure your pastry
bakes evenly and doesn’t crack. Make sure you completely fill the tart tin
with the rice. You can reuse the rice for blind baking.
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support for the lower back. From $2,299.
Bedding accessories from left to right: Logan & Mason Down Surround Feather Pillows,
$79.95 each; L’Avenue Faux Fur Throw in white, $139.95. All other items, stylist’s own.
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calming the mind

Stress and anxiety often lead to a racing
mind and difficulty sleeping. Mental
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SEALY POSTUREPEDIC® SILKEN

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Bedding accessories from left to right: Logan & Mason Down Surround Feather Pillows,
$79.95 each. All other items, stylist’s own.
reading
Creating a nightly routine,
such as reading for 30 minutes
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BEAUTYREST ® VITALISE MEDIUM

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Bedding accessories from left to right: Logan & Mason Down Surround Feather Pillow,
$79.95 each; Logan & Mason Silken Touch Queen Quilt, $199.95. All other items, stylist’s own.
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fresh linen
Good quality bed linen that feels
soft, fresh and inviting may help to
create a calm and soothing environment
conducive to deep and restful sleep.
BEAUTYREST ® ENERGISE FIRM QUEEN ENSEMBLE

The Energise range features a 5 Zoned Pocketed Coil system
which cradles the hip and shoulder region to maintain proper
spinal alignment. The firm, high density cushioning layered
atop provides a supportive surface. From $1,999.
Bedding accessories from left to right: Logan & Mason Down Surround Feather Pillow, $79.95 each; L’Avenue
Faux Fur Cushion in white, $44.95; L’Avenue Faux Fur Throw in white, $139.95. All other items, stylist’s own.
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and so to sleep...
Choosing the perfect mattress for your sleeping style gives you the best chance of achieving
a deep and restful sleep. Visit harveynorman.com.au to view the extensive range of mattresses
and ensembles or head in store for expert advice on selecting the right mattress for you.
a: KING KOIL CHIRO ENHANCE b: KING KOIL CHIRO INDULGENT c: KING KOIL CHIRO ULTIMATE
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Rest easy on an Australian made, The Reflex Plus support system Experience the innovative Reflex
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Bedding accessories from left to right: L’Avenue 100% Cotton Queen

Waffle Blanket in white, $99.95. All other items, stylist’s own.
Harvey Norman® stores are operated by independent franchisees.
Some goods may not be on show or available at each Harvey Norman® franchised store.
Advertised prices valid at New South Wales, Queensland and Victoria metro stores only.
Prices can vary between states due to additional freight costs.
Accessories shown are not included. See in store for full range. Ends 31/10/2014.
*Queen Sheet Sets each consist of 1x fitted sheet, 1x flat sheet and 2x standard pillowcases.
FO R YOU R N E A R E S T S TO R E , CA LL
13 0 0 GO H A RV E Y (13 0 0 4 6 4 278 ) OR
VISIT HARVEYNORMAN.COM. AU
c
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style . spring
SPRING style
Welcome the season for new beginnings
with a few simple tricks to freshen up
your surrounds. We're adding accents
of indigo, updating our glassware and
coveting rustic rope.
photography ANSON SMART styling PHOEBE MCEVOY
Never ones to shy away from a good

shade of blue, we're currently obsessing
over all things indigo. Almost as versatile
and certainly as classic as a neutral like
cream or white, it sits happily within all sorts
of styles, from minimal and chic to luxe,
bohemian and of course nautical! Choose
accents from a broad spectrum of hues,
beginning with powdery greys and extending
to deep, jewel-like colours of the ocean.
Opening page left: (from bottom Wares. Chinchin Salt Marine
left) Washed linen placemat plate, $14.95, from The Bay
(as napkin), in indigo, $19, Tree. Flip Flop Slip pasta
from The Country Trader. plate in Mountain Range, $64,
Japan Star Asonha plate, from The Fortynine Studio.
$19.95, and Eucalypt spoon Japan Kumi Kikkou 3-Prong
in Floral Blue, $25, both from bowl, $9.95, and Eucalypt
The Bay Tree. Somekoubou spoon in Floral Blue, $25,
plate, $35 for set of 5, from both from The Bay Tree.
Concept Japan. Japan Ohuke
Nami Blue Waves, $41.95, Opening page right:
from The Bay Tree. Batch Hand-painted ceramic
plates in white and grey, dishes by Marie Hélène
from $38, both from Crave Clauzon, from $45, from
Wares. Flip Flop Slip pasta Small Spaces. The Glass by
plate in cobalt, $49, from The Selab & Allessandro Zambelli,
Fortynine Studio. Japanese tea $13, from Seletti. Hand-died
cup, $15, from Small Spaces. cotton, POA, from Shibori.
Togusa Platter, $40, from 16mm natural hemp 3-strand
Concept Japan. Batch bowl rope, $4.90 per metre, from
in grey, from $38, from Crave Classic Boat Supplies.
style . spring
Opposite page: Eau Nocturne Gordon, $80, from Collector We're of the firm belief you can never have too
bottle and glass by Selab, Store. William Yeoward glass much glassware, especially when it comes to water
$75, from Seletti. Pocket jug, $130, from The Bay Tree. vessels. These elegant carafes make drinking your
watch, $95, from Doug Up Primo Olivia jug, $18, from daily glasses a breeze; simply keep one with you at
On Bourke. Carafe, $35, from Peters of Kensington. Jett
your desk. We also love to have a selection of large
Robert Burton. Henry Dean jug in stone, $29.95, from
pitchers on-hand, for everyday and entertaining.
Peppy Carafe, $42, from Freedom. Lisbon jug by Vista,
It means you can always have one in the fridge,
Ondene. Saraille wallpaper in $43, from Peters of Kensington.
cobalt by Designers Guild for Large carafe by TineK Home,
infusing water or iced tea with cooling cucumber
Castellani Wallpapers, POA, $45, from This Design Living.
or mint. Plus, pre-mixing and serving cocktails
from Radford Furnishings. Stack of 10 vintage French
in large jugs is a great shortcut – guests can serve
books, $225, from Elements themselves! If nothing else, they make gorgeous
This page: (from front left) I Love. Saraille wallpaper in vases for bunches of freshly picked spring blooms.
330ml stackable glass by Menu cobalt by Designers Guild for
New Norm, $32.95, from Safari Castellani Wallpapers, POA,
Living. Dipped jug by Robert from Radford Furnishings.
Add texture to your space with a rustic coil of Above left: Hand-knitted runner in indigo, $29.95,
thick rope or items like this knitted basket and oversized basket in Rope, $360, from Aura by Tracy Ellis.
table lamp, that take inspiration from its chunky from Little Dandelion. Mariner Ikat Dot tablecloth in indigo,
loops and natural tones. Rope looks great when stool, $510, from Café Culture $155, and hand-woven
+ Insitu. Ornamental bottle tablecloth in indigo, $90,
teamed with other textures, too, like glossy glass or
with jute, $174, from Zuster. both from Sally Campbell.
smooth timber. We love hunting for vintage marine
Vintage rope with sliced eyelet,
relics and old sailing ropes that are beautifully worn
$60, from Seasonal Concepts. Opposite page: Early glass float
and extra bulky, but you can also find lengths at Pier rope table lamp, $169, ball, $125, from Doug up on
most boating stores. from Freedom. Bourke. Hand-blown glass jar,
$260, from Ici et La. Vintage
SEE DIRECTORY FOR STOCKIST DETAILS.
Above right: (top to bottom) Elly gym rope, $55, from Seasonal
tea towel, $2.99 for set of 3, Concepts. Medium rope door
from Ikea. Nila napkin, $44 stop, $39.95, from Alfresco
for set of 4, and Stars in My Emporium. Rope sideboard
Eyes tablecloth, $165, both in cream, $657, from Sounds
from Walter G. Ikat Spot table Like Home.
style . spring
recipe index
recipe index
MEAT + POULTRY horseradish and tarragon salmon 61
broad bean, lemon and miso and sesame salmon 60
prosciutto pasta 122 parmesan-crusted fish with
buttermilk-fried chicken wings with zucchini salad 38
fennel and pear slaw 134 prawn and artichoke cream pasta 118
char sui chicken wings with red coconut curry salmon 62
lotus chips 130 smoked paprika and
chilli chicken with creamed corn 40 green olive salmon 63
green papaya and chicken
rice paper rolls 25 VEGETABLES, PASTA + CHEESE
hot wings with coriander and brown walnut butter and brie pasta 122
jalapeño sauce 136 cheese and jalapeño quesadillas 45
jamaican jerk chicken wings with cherry tomato, olive and
rum-pickled pineapple 132 goat’s cheese pasta 118
lamb and sumac sausage rolls 43 fennel, sugar snap and snow pea
lemongrass and chilli spatchcock tendril salad with burrata 102
with coconut rice 38 goat’s milk cottage cheese and
lemongrass pork skewers with pecorino soufflé omelette 22
pea and rice noodle salad 104 ricotta fritters with pea and
malaysian-style curry mint dip 108
chicken wings 134 kale, smoked almond and
mini lamb roasts with grape pasta 114 raspberry and elderflower sorbet 68
honey-orange carrots 38 pan-fried feta with honey olives, vanilla ricotta ice-cream with
pancetta-wrapped chicken wings rosemary and lemon 89 burnt honey toffee 94
with smoky date glaze 132 pea and parmesan soufflé 108 vanilla yoghurt pastries with
pea pesto and goat’s cheese ravioli 108 roasted red pepper and lavender sugar 150
pork sausage and caramelised cashew pesto pasta 122 white chocolate and frozen yoghurt
fennel pasta 118 roasted sweet potatoes with macaron sandwiches 146
pork schnitzel and asian slaw burger 40 garlic breadcrumbs 45 yoghurt crème with blood oranges 142
provolone and prosciutto pastries 89 semi-dried tomato and yoghurt, mascarpone and
roasted tomato and garlic chicken porcini pasta 114 cherry tarts 144
with polenta chips 43 smoked almond, zucchini and yoghurt panna cotta tart 150
sesame and miso-glazed chicken quinoa salad 21
wings with pickled daikon 136 EVERYTHING ELSE
spiced lamb, ricotta and SOMETHING SWEET basil, spinach and macadamia pesto 55
pea gozleme 102 ginger and lemon yoghurt sorbet 142 cheat’s honey orange marmalade 86
spicy salami and burrata pasta 114 honey and chamomile cakes 94 coriander and cashew pesto 57
sticky orange and maple honey crêpes 94 infused honeys 86
chicken wings 130 lemon, honey and almond cake 93 kale and pecorino pesto 58
togarashi pork with pickled ginger 26 lychee and coconut sorbet 67 mint and chilli pesto 56
mandarin cake with

FISH + SEAFOOD yoghurt icing 144 DRINKS
baby squid, chilli and garlic pasta 114 mint sorbet 66 apple and chamomile granita
crab and snow pea steamed papaya and lime yoghurt sorbet 142 iced tea 53
rice noodles 102 peach and vanilla sorbet 65 chai iced tea 53
creamy potato and salmon bake 43 pineapple curd and yoghurt swirl 146 mint, lemongrass and lime iced tea 53
green curry with crispy salmon pink lady apple and rosehip, raspberry and
and peas 104 rosehip yoghurt sorbet 142 orange iced tea 53
ACT - Fyshwick, Belconnen NSW - Albury, Homebush SA - Mile End VIC - Armadale, Ballarat, Bendigo, Camberwell, Doncaster
Essendon, Frankston, Geelong, Geelong West, Hamilton, Highpoint, Maidstone, Moorabbin, Mornington, Narre Warren, Nunawading,
Point Cook, Shepparton, South Wharf, Springvale, Wangaratta, Warrnambool
stockists
directory
Where to find the suppliers used in this issue of donna hay magazine.
+ Alfresco Emporium (02) 9972 9999; alfrescoemporium.com.au + The Aromatherapy Company

+ Aura (03) 9552 6090; aurahome.com.au thearomatherapycompany.co.nz
+ Beautiful Spaces beautiful-spaces.com.au + The Bay Tree (02) 9328 1101; thebaytree.com.au
+ Brooklyn Grange Farm brooklyngrangefarm.com + The Fortynine Studio thefortynine.com.au
+ Café Culture+Insitu cafecultureinsitu.com.au + This Design & Living this.com.au
+ Chanel (02) 9900 2944; chanel.com + Timbermill Designs (02) 8068 1152; timbermill.com.au
+ Chefs’ Warehouse (02) 9211 4555; chefswarehouse.com.au + Vicino Casa di Fratelli (02) 9331 6242; fratellifresh.com.au
+ Chef and the Cook (02) 8004 6085; + Walter G walter-g.com.au
chefandthecook.com.au + West Elm 1800 239 516; westelm.com.au
+ Clarisonic 1300 651 991; clarisonic.com.au
+ Classic Boat Supplies 0450 650 995;
classic-boat-supplies.com.au If items are not listed, they are from Donna Hay’s personal
+ Cobram Estate cobramestate.com.au collection or from overseas. All prices listed are approximate
+ Collector Store (02) 96997740; collectorstore.com.au and correct at the time of going to press. Details were given
+ Concept Japan (08) 8431 8597; conceptjapan.com.au by the suppliers and manufacturers listed.
+ Country Trader (02) 9698 4661; thecountrytrader.com.au
+ Crave Wares (02) 9328 6429; cravewares.com.au
+ David Jones davidjones.com.au
+ donna hay online store (02) 9328 6555; donnahay.com
+ Doug up on Bourke (02) 9690 0962; douguponbourke.com.au
+ Elements I Love (02) 9698 8884; elementsilove.com
+ Freedom 1300 135 588; freedom.com.au
like real pasta
+ Gemma Patford gemmapatford.com
+ Ici et La (02) 8399 1173; icietla.com.au
+ Ikea ikea.com.au
+ Little Dandelion littledandelion.com
+ Marie Hélène Clauzon Ceramics mhceramics.net
+ Moynat moynat.com
+ Moscot moscot.com
+ Mud Australia (02) 9569 8181; mudaustralia.com
+ Murobond (02) 9906 7299; murobond.com.au
+ Nerida Winter (02) 9363 0822; neridawinter.com.au
+ Ondene (02) 9362 1734; ondene.com.au
+ Peters of Kensington (02) 9662 1099; petersofkensington.com.au
+ Radford Furnishings radfordfurnishings.com
+ Robert Burton (02) 9363 9848; robertburtonshop.com
Barilla’s new gluten free pasta is made from a delicious blend
+ Robert Gordon (03) 5941 3144; robertgordonaustralia.com of cornflour and rice and has the same great taste and texture
+ Royal Doulton 1300 852 022; royaldoulton.com.au you expect from regular Barilla pasta. Just like the real thing,
+ Safari Living (03) 9421 3999; safariliving.com use it in your favourite pasta dishes the whole family can enjoy.
+ Seasonal Concepts 0430 044 383; seasonalconcepts.com.au
+ Seletti 1300 730244; seletti.com.au
+ Shibori 0414 484 882; shibori.com.au
Available in Woolworths and good independent stores
+ Small Spaces (02) 8399 3144; small-spaces.com.au
nationally. Visit www.barilla.net.au for recipes.
+ Sounds Like Home (02) 9810 7002; soundslikehome.com.au
+ Tablekraft (02) 8665 4675; tablekraft.com.au
168 donnahay.com
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things I love
online finds
I know we all take it for granted these days, but how good is the internet?
Seriously. There's nothing my team and I love more than finding things
online that inspire is. Whether it's a fashion, design or food site, or a
well-curated blog or Pinterest page, the ability to discover beautiful objects
all over the world is a wonderful thing. Without it I would never have found
IMAGE SUPPLIED BY MOYNAT.
this most amazing bicycle picnic trunk combo from luxury French brand,
Moynat, replete with leather straps, silverware and porcelain bowls. Never
mind that it's totally cost prohibitive and I'll likely never own it, that's not
going to stop me from dreaming about cycling it through the streets of Paris
en route to the Luxembourg Gardens with a packed picnic and a big grin on
my face. And that's why I love the internet – it's for dreamers (like me!).
We must admit Tasmania’s North West is somewhat different. For starters, the tabletop land formation above is
called ‘the Nut’. Around here you can follow a tasting trail from farm to farm, meet the producers and enjoy the
fruits, nuts, cheeses and meats of their labour. If you’d prefer skipping the paddock and going straight to the
plate, there are many fine restaurants. One of the finest being the Old Cable Station: a restaurant, heavenly place
to stay and home to Tasmania’s first phone link. And it’s hard to believe ‘the Nut’ (the one above, not the pickled
variety you can find on the tasting trail) isn’t the North West’s most famous landmark. That honour goes to Cradle
Mountain. Something to ponder while you relax in the outdoor hot tub at its namesake’s lodge.
Find more behind the scenery stories at DISCOVERTASMANIA.COM.AU
*Package includes 3 nights accommodation with an Innkeepers Hotels Accommodation
Pass and 4 days car hire. Valid for travel 17 August – 20 November, 26 November – 24
December 2014. Terms and conditions apply. Valid for sale until 31 October 2014.
TAS0398-C-026 fb.com/discovertasmania @tasmania @tasmania

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fast, fresh, simple.

chilled out ISSUE 77

+ simple spring pastas

Women love it. Instantly, 93% said skin looked transformed,

colour tip MIX GLAMOUR AND PRACTICALITY BY CHOOSING APPLIANCES IN

colour tip CLASSIC DESIGNS, FROM RETRO-INSPIRED STYLES TO SLEEK

Bright pops of colour can

colour tip BE COLOUR CONFIDENT! MAKE A BOLD STATEMENT BY

We're excited to announce

devices) with this Oct/Nov follow @donna.hay and

everyday special days

Is filtered water the missing

ricotta & lemon tortellini with

filtered water, for boiling

1. Place a large pot of filtered water over high

zucchini and coriander

Place the zucchini in a bowl with the Lightly Dried

FOR MORE INFORMATION AND RECIPES, VISIT WWW.GOURMETGARDEN.COM

1 cup (200g) white quinoa

sea salt and cracked black pepper

goat’s milk cottage cheese and

togarashi pork with pickled ginger

Combine the breadcrumbs, togarashi, salt and pepper on a baking tray.

Earn Rewa rds poin ts when you buy

Donna’s working studio is going to be

To see more through the eyes of the Amex Insiders,

chilli salt and pepper prawns

crispy duck and mushroom wontons

Visit American Express on Facebook for more

Enter by 28 September 2014 and you

*Competition opens at 9.00am (AEST) on 4/8/14 and closes at 11.59pm

Stemmed Pilsner Wheat Beer Lager IPA

speedy dinners | ten in twenty

fresh and light

fast asian ﬂavours

the quickest roast

1. parmesan-crusted ﬁsh with

2. lemongrass and chilli

5. pork schnitzel and

4 x 120g pork sirloin steaks

4. chilli chicken with

simple and satisfying

crunchy roast goodness

800g Sebago (starchy) potatoes, peeled and thinly sliced

Preheat oven to 250°C (475°F). Place the potato, crème fraîche,

7. roasted tomato and garlic

500g lamb mince

dinner on the run

9. cheese and jalapeño

2 tablespoons extra virgin olive oil

avocado and baked

1 avocado, halved and peeled

mint and basil leaves to serve. Serves 4.

1 cup (185g) cooked quinoa

the extra chives to serve. Serves 2.

avocado and cheese toasties

8 slices sourdough bread

PHOTOGRAPHY WILLIAM MEPPEM

Each prize pack includes: a footed 24cm cake stand

Subscribe from only $42.95

+ Go in the draw to win 1 of 50

+ All 6 issues – a year of

chilled out www.donnahay.com