fast, fresh, simple.

our easiest
no-fuss
SOUPS

ISSUE 93
JUN/JUL 2017
www.donnahay.com a cosy winter
+ must-have winter warmers, meat-free comfort food and the new, modern meatloaf
plus impressive weeknights, indulgent rum desserts and our olive grove picnic feast
 E.
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 hello As we see the days get chillier
and the sun set earlier, it’s the perfect
time to spend a few hours in the kitchen.

F
or me, making the most of winter
means slowing down, roasting gorgeous
dinners, making soups for lunches and
baking sweet treats. I love breathing deeply as
the comforting aromas waft through the house,
inviting friends and family. It’s the perfect
balance for a busy life.
My life is always pretty busy, but lately it’s stepped up
a notch, which makes time at home with my favourite
people all the more important. I’ve been dipping into the
recipes from this issue for a few weeks now, from the
testing stages through to shoot days and finally seeing
them in print. And they’ve certainly helped me ease into
this winter weather, and even look forward to it getting
cooler. For busy weeknights, we have pasta, roasts and
speedy dinners, as well as our amazing cover recipes
– three seriously easy soups. There’s plenty of comfort
food, too, from indulgent meat-free mains (think pies,
pasta and roast veg) to our delicious updates of classic
meatloaf (page 108). Lately I’ve been swapping cocoa for
cacao, and our recipes on page 132 pair it with luscious
coconut – I hope you love them as much as I do, and that
you enjoy gettingg cosy with all the recipes in this issue!

VISITING THE OLIVE GROVES

We were lucky enough to fly to the olive groves at You can connect with me any time, any place.
Cobram Estate (cobramestate.com.au) in Boundary
Bend, Victoria, where the team and I saw how the
extra virgin olive oil is made, then created a beautiful @donna.hay facebook.com/ twitter.com/ pinterest.com/ youtube.com/
picnic feast. See the recipes on page 68. @donnahaymagazine donnahay donnahay donnahayhome donnahayonline

8 www.donnahay.com
© AERIN Beauty, DIST.

INTRODUCING

THE ROSE COLOGNE COLLECTION

T h re e ne w f rag ran ce e xpres sio ns i ns p i red
by Ae r in’s f avorite f low er.

Available at AERIN.com, Myer and David Jones

#A ERI N Beau ty
 donna’s
xspecial . story name
must-haves
daysx

staying indoors
This is one of my busiest times of year, so when I come home
I’m happy to stay in, relax and recharge. Small rituals, like making
a good cup of coffee, putting on a face mask or taking the time
for breakfast in bed, help to balance my day and keep me
energised for whatever comes next.

CREDIT NAME

recipe caption

10 www.donnahay.com
PHOTOGRAPHY CHRIS COURT STYLING HANNAH BRADY. MAIN IMAGE: SAC SET IN SILT, FROM IN THE SAC. OVAL OAK BED TRAY, FROM TOP3 BY DESIGN. GREAT EXPECTATIONS BY CHARLES

GENERAL STORE. SERENITY TEA AND LOOSE LEAF TEA FLASK, BOTH FROM MAYDE. NIGHTWEAR PLUS 3 MINUTE DETOX MASK, FROM ESTÉE LAUDER. SIPHON COFFEE MAKER, FROM
DICKENS AND GULLIVER’S TRAVELS BY JONATHAN SWIFT, BOTH FROM KINOKUNIYA BOOKS. IPAD AND BEATSX EARPHONES, BOTH FROM APPLE. CHEESE PADDLE NO.1, FROM SANDS
MADE. J’AI SOIF (CARAFE) TEAL AND GOBELETS TEAL, BOTH FROM MAISON BALZAC. SILVER CRINKLE THROW, FROM HAY. THIS PAGE (INSET, FROM TOP): THE NIGHTSHIRT, FROM MY

KITCHENAID. HANDMADE SLATE MUG, FROM THE BAY TREE. MAZET AMANDAS, BOITE BONNES CHOSES AND CHOCOLATE MILK SALTED CARAMEL BAR, ALL FROM SIMON JOHNSON.

SUNDAY MORNING It’s a rare occasion when I get

to spend an extra hour in bed, but when I do, I make
the most of it! First thing’s first, the best quality sheets
and pillowcases are a must, and the lovely 100 per
cent linen sets from Australian brand In The Sac are
divine. Then, all I need for extra winter warmth is my
throw from Hay – it’s made from a wonderfully soft,
lightweight cotton. You know you’re indulging when
there’s a breakfast tray involved, and this oak tray is
big enough to hold everything I need, plus it has raised
sides, so there’s no risk of spills. I’m a sucker for a good
podcast or television series, and my iPad and wireless refreshed. And, of course, I love good pyjamas! This classic
headphones let me catch up on all the latest episodes, nightshirt from My General Store is made from super-soft
without getting tangled up in cords. organic cotton and is so comfortable. It all helps me to drift
SWEET DREAMS After a busy day running between off into a good night’s sleep.
location shoots, meetings and recipe testing, having COFFEE CATCH-UPS While I do love going out to meet friends
a simple evening routine that helps me wind down is at my local cafe, there’s also something special about having
essential. Serenity loose leaf tea by Mayde is a blend people over to my place for coffee and a good chat. The
of lavender, rose petal, chamomile and passionflower, KitchenAid Siphon Coffee Maker makes up to eight cups
all known for their soothing, calming benefits (and (great for a crowd) and the siphon method makes a really
delicious, to boot). I like to make a flaskful to sip as delicious, well-rounded brew. Served in my handmade slate
I get ready for bed. I always cleanse and moisturise, mug from The Bay Tree, it always feels like I’m treating
but once a week, I also give my skin a boost with Estée myself. I like to keep a stash of chocolate for when people
Lauder’s NightWear Plus, an amazing three-minute pop by, and right now a few amazing French treats from
mask that helps refine my skin and leave it feeling Mazet are hidden away in the pantry.

www.donnahay.com 11
 FOR A L I FE IN BAL ANCE

FR ESH + LIGHT
EDITOR-IN-CHIEF Donna Hay
MANAGING EDITOR Francesca Percy
COPY + DIGITAL EDITOR Agilene De Villa
------------------------------------------------------------------------------------------
CREATIVE DIRECTOR Drina Thurston
DEPUTY ART DIRECTOR Charlotte Matters
DESIGNER Hannah Schubert
SENIOR ART DIRECTOR – PROMOTIONS Elen Le Glanic
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FOOD DIRECTOR Steve Pearce
SENIOR FOOD EDITOR Jessica Brook
FOOD EDITOR Amber De Florio
ASSISTANT FOOD EDITOR Georgie Esdaile
FOOD CONTRIBUTOR Hayley Dodd
MARKET EDITOR Hannah Brady

new issue PHOTOGRAPHY Chris Court, Ben Dearnley, William Meppem, Anson Smart

on sal e
OFFICE + EDITORIAL COORDINATOR Rebecca Skountzos (02) 9282 6500
BRAND MANAGER Evelin Eldic (02) 9282 6500

no w DIGITAL EDITOR Virginia Ford

------------------------------------------------------------------------------------------
GENERAL MANAGER, NETWORK SALES Paul Blackburn
COMMERCIAL SOLUTIONS DIRECTOR, LIFESTYLE Milena Hopkins
GROUP SOLUTIONS MANAGER, FOOD Ed Faith
GROUP SOLUTIONS DIRECTOR, FOOD Erica Doulty
vibrant lunches STRATEGY MANAGER, FOOD Thea Pillay
COMMERCIAL SOLUTIONS SPECIALIST Imogen Rafferty
QUEENSLAND COMMERCIAL DIRECTOR, LIFESTYLE
Rose Wegner (07) 3666 6903
ASIA ADVERTISING Kim Kenchington, MediaWorks Asia (852) 2886 1106
------------------------------------------------------------------------------------------
NEWS LIFE MEDIA
CHIEF EXECUTIVE OFFICER Nicole Sheffield
GROUP PUBLISHER – FOOD Fiona Nilsson
EXECUTIVE ASSISTANT TO GROUP PUBLISHERS
OF LIFESTYLE AND FOOD Peita Byrnes
SENIOR COMMERCIAL MANAGER Josh Meisner
BUSINESS ANALYST Seng Tang
DIRECTOR OF COMMUNICATIONS Sharyn Whitten

nou rishing brea kfa sts

GENERAL MANAGER, RETAIL AND CIRCULATION Brett Willis
MARKETING AND COMMERCIAL INTEGRATION DIRECTOR Rachael Delalande
MARKETING MANAGER Amanda Donald
PRODUCT MANAGER – DIGITAL EDITIONS Danielle Stevenson
SUBSCRIPTION ACQUISITION MANAGER Grant Durie
ea sy DIGITAL PLATFORM MANAGER Stuart McDowell

d in n ers PRODUCTION DIRECTOR Mark Moes (02) 8045 4918

PRODUCTION MANAGER Leanne George (02) 8045 4921
ADVERTISING PRODUCTION Gina Jiang (02) 8045 4923
PRE-PRESS PRODUCTION News PreMedia

donna hay (editorial) Level 5, 83–97 Kippax Street, Surry Hills, NSW 2010
PHONE (02) 9282 6500 EMAIL enquiries@donnahay.com.au
WEBSITE donnahay.com SUBSCRIPTIONS (Australia) 1300 656 933
(International) +61 2 9282 8023 EMAIL subs@magsonline.com.au
donna hay (accounts, production) NewsLifeMedia, Level 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

wholesom e treats 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
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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.

donna hay Fresh + Light is our

quarterly magazine full of recipes that
showcase nourishing whole ingredients
and seasonal produce. It’s just what
you need to enjoy a balanced life.
 on the cover . soups

warming
winter
SOUPS
PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE RECIPES GEORGIE ESDAILE

caramelised onion, bay leaf and milk soup + roasted sweet potato
and coconut soup + kale, pea and spinach soup with goat’s curd

www.donnahay.com 13
 on the cover . soups
roasted sweet potato and coconut soup
4 medium sweet potatoes (about 1.5kg), halved lengthways
2 tablespoons extra virgin olive oil
sea salt flakes
400ml can coconut milk, plus extra to serve
3½ cups (875ml) chicken stock
1 stalk lemongrass, halved and bruised
5cm-piece ginger, halved
3 kaffir lime leaves
dried chilli flakes, to serve
Preheat oven to 220°C (425°F). Place the sweet potato, cut-side
up, on a large oven tray lined with non-stick baking paper.
Drizzle with the oil and sprinkle with salt. Cover with
aluminium foil and cook for 1 hour or until tender. Set aside
until cool enough to handle.
While the sweet potato is cooking, place the coconut
milk, stock, lemongrass, ginger and lime leaves in a large
saucepan over high heat and bring to the boil. Remove from
the heat. Remove and discard the lemongrass, ginger and
lime leaves. Using a spoon, scoop out the flesh of each sweet
potato, discarding the skins, and place in a blender. Add half
the coconut mixture and blend until smooth. Return to the
saucepan with the remaining coconut mixture and cook over
low heat, stirring constantly, until smooth and hot.
Divide the soup between bowls. Top with the extra coconut
milk and sprinkle with chilli flakes to serve. Serves 4.
14 www.donnahay.com
kale, pea and spinach soup with goat’s curd
1 litre chicken stock
1 bulb garlic, halved
2 sprigs rosemary
100g kale, stems removed and leaves torn
2 cups baby spinach leaves
3 cups (420g) frozen peas
1 cup mint leaves
sea salt and cracked black pepper
goat’s curd and micro (baby) mint leaves, to serve
Place the stock, garlic and rosemary in a medium saucepan
over high heat and bring to the boil. Remove from the heat.
Remove and discard the garlic and rosemary. Place the kale
and spinach in a blender, add half the stock mixture and
blend until smooth. Add the peas, mint, salt, pepper and
remaining stock and blend until smooth. Return to the
saucepan and place over low heat to warm through.
Divide the soup between bowls. Top with the goat’s curd
and micro mint, and sprinkle with pepper to serve. Serves 4.
caramelised onion, bay leaf and milk soup
1kg brown onions, unpeeled, cut into wedges
2 tablespoons extra virgin olive oil
sea salt and cracked black pepper
1 tablespoon white balsamic vinegar
2 tablespoons caster (superfine) sugar
1 litre milk
1 bulb garlic, halved
2 bay leaves
½ cup (125ml) single (pouring) cream
¹⁄³ cup (90g) store-bought caramelised onion
thyme sprigs, to serve
Preheat oven to 220°C (425°F). Place the onion, oil, salt,
vinegar and sugar on a large oven tray lined with non-stick
baking paper and toss to combine. Cover with aluminium
foil and cook for 55–60 minutes or until soft and lightly
golden. Set aside until cool enough to handle.
While the onion is cooking, place the milk, garlic and bay
leaves in a large saucepan over high heat and bring to just
below the boil. Remove from the heat. Remove and discard
the garlic and bay leaves. Peel off the onion skins and
discard. Place the onion in a blender, add half the milk and
blend until smooth. Return to the saucepan with the cream
and remaining milk, and place over low heat until combined
and warmed through.
Divide the soup between bowls. Top with the caramelised
onion and thyme to serve. Serves 4.
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winter
EVERY DAY
ON THE COVER
Warming winter soups to take you
right through the chilly months 13
FAST WEEKNIGHT MEALS
Quick and easy midweek dinners,
ready in 20 minutes or less 25
68
STAFF SHORTCUTS
With pantry staples and a few clever
tricks from the donna hay team, you’re
set for seriously impressive meals 43
QUICK FIX
Use simple ingredients to make speedy
mains, snacks and sweet treats 52

SPECIAL DAYS
LOCATION
Marvellous recipes inspired by beautiful
extra virgin olive oil 68
IN SEASON
Usually relegated to side-dish status,
talented broccoli takes centrestage 82

COVER PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE COVER RECIPES GEORGIE ESDAILE
FAVOURITE THINGS
We’re enjoying wholesome meat-free
comfort foods this winter 94
94 132
STYLE
Beautiful updates for your home in
warm shades and natural materials 105 EVERY ISSUE
ON TREND PRINT SUBSCRIPTIONS
We’ve given the family favourite Subscribe for one year for just $39.95
meatloaf a delicious modern update 108 with our easy auto-renewal offer 66
INSPIRED DIGITAL SUBSCRIPTIONS
Complex, tingling and spicy, we’re in Try our award-winning app for iPad and
love with stunning Sichuan cuisine 118 Android with clever cook modes 158
SWEET RECIPE INDEX
Our new collection of coconut and Find all your favourite recipes from
cacao sweet treats 132 this issue right here 159
SPECIAL DAYS STOCKISTS
Sweet and spicy, rum is the perfect Like what you see? Here’s where you’ll
addition to indulgent desserts 144 find the products in these pages 160
STYLE THINGS I LOVE 108
Get set with a well-stocked bar cart Loving scents and smells that connect
and stylish must-have accessories 156 with beautiful memories 162
 Baking
QEN20414

queen.com.au/120
 4 MINUTE NOODLES

10 MINUTE NOODLES

Love the look of this? Find the recipe at

thermomix.com.au/unrealfood

Real life. Unreal food.

PHOTOGRAPHY WILLIAM MEPPEM

very ay
 FAST
week night
MEALS
Have dinner on the table in 20 minutes or less with
these quick and easy weeknight meals. From simple
soup to warming cheat’s lasagne and impressive roasts,
RECIPES GEORGIE ESDAILE + HAYLEY DODD

these dishes will see you through the chilly months.

photography CHRIS COURT styling STEVE PEARCE

www.donnahay.com 25
miso lamb roasts with broccoli and toasted sesame
 easy weeknights

crispy-skin salmon with tarragon brown butter and celeriac almond puree
www.donnahay.com 27
 easy weeknights

semolina dumpling soup

 SET OF FOUR ENAMEL RECTANGULAR PIE DISHES IN WHITE, FROM DONNA HAY GENERAL STORE. SEE DIRECTORY FOR STOCKIST DETAILS.

caramelised onion, horseradish beef and potato pies

www.donnahay.com
29
 easy weeknights
miso lamb roasts with broccoli and
toasted sesame
1½ tablespoons soy sauce
2 tablespoons white miso
1 tablespoon mirin
2 teaspoons sesame oil
2 x 400g mini lamb rump roasts
350g broccoli, trimmed and chopped into small florets
1 tablespoon toasted sesame seeds
steamed rice, to serve
Preheat oven to 220°C (425°F). Place the soy sauce, miso,
mirin and 1 teaspoon of the oil in a small bowl and mix to
combine. Reserve 2 tablespoons of the mixture and set aside.
Rub the remaining mixture over the lamb. Place the
broccoli and remaining oil on a large oven tray and toss to
combine. Top with the lamb and cook for 20 minutes for
medium, or until cooked to your liking. Slice the lamb and
top with the sesame seeds and reserved soy miso dressing.
Serve with rice. Serves 4.
caramelised onion, horseradish beef
and potato pies
1kg chat (baby) potatoes, chopped
sea salt flakes
2 tablespoons extra virgin olive oil
1kg beef mince
½ cup (140g) caramelised onion
2 tablespoons store-bought horseradish
½ cup (140g) tomato paste
cracked black pepper
1½ cups (375ml) chicken stock
1 tablespoon finely chopped flat-leaf parsley leaves
2 tablespoons finely chopped rosemary leaves
Preheat oven to 240°C (475°F). Place the potato in a medium
saucepan of salted water, place over high heat and bring
to the boil. Cover with a lid and cook for 8 minutes or until
tender. Drain and set aside.
While the potato is cooking, heat the oil in a large,
non-stick frying pan over high heat. Add the mince and cook,
breaking up any lumps with a wooden spoon, for 4 minutes
or until cooked through. Add the onion, horseradish, tomato
paste, salt and pepper and cook for 4 minutes or until slightly
reduced. Add the stock and cook for a further 2 minutes.
Divide the mince mixture between 4 x 1½-cup-capacity
(375ml) ovenproof pie dishes. Using a fork, lightly crush the
potato and spoon over the pies. Place on an oven tray and
cook for 12 minutes or until potato is golden. Serve sprinkled
with the parsley and rosemary. Makes 4.
semolina dumpling soup
75g unsalted butter, chopped
1 onion, finely chopped
sea salt and cracked black pepper
2 x 400g cans crushed tomatoes
1 litre boiling water
8 slices (120g) prosciutto
²⁄³ cup (130g) fine semolina
2 eggs
2 cups (200g) chopped cavolo nero (Tuscan kale)
finely grated parmesan, to serve
Melt 20g of the butter in a large saucepan over high heat. Add
the onion, salt and pepper, and cook for 5 minutes or until
softened. Add the tomato and water and bring to the boil.
While the tomato soup is cooking, place a large non-stick
frying pan over high heat. Cook the prosciutto, in 2 batches,
turning, for 3 minutes or until crispy. Set aside.
Melt the remaining butter, place in a large bowl with the
semolina, eggs and salt, and whisk until smooth. Carefully
place teaspoonfuls of the semolina mixture into the boiling
tomato soup and cook for 3 minutes or until cooked through.
Add the cavolo nero and stir to combine. Divide the soup,
dumplings and prosciutto between bowls and top with the
parmesan and pepper to serve. Serves 4.
crispy-skin salmon with tarragon brown
butter and celeriac almond puree
1.5kg celeriac, peeled and chopped
2 cups (500ml) unsweetened almond milk
sea salt flakes
½ cup (125ml) single (pouring) cream
800g salmon fillet, skin on, cut into squares
extra virgin olive oil, for brushing
cracked black pepper
50g unsalted butter, chopped
¾ cup tarragon leaves
4 cups watercress, to serve
Place the celeriac, milk and salt in a medium saucepan over
high heat and bring to the boil. Cover with a lid, reduce heat to
medium and cook for 15 minutes or until the celeriac is tender.
Add the cream and, using a hand-held blender, blend until
smooth. Place a large, non-stick frying pan over high heat.
Brush the salmon with the oil, sprinkle with pepper and cook,
skin-side down, for 5 minutes or until the skin is crispy. Turn
and cook for 1 minute. Add the butter and tarragon and cook
for a further 2 minutes or until nut brown. Divide the celeriac
almond puree between plates and top with the salmon,
butter, watercress, salt and pepper to serve. Serves 4.
wholewheat spaghetti with cavolo nero pesto and goat’s curd

www.donnahay.com 31
 easy weeknights

roasted honey lemon chicken with crispy parsnip chips

32 www.donnahay.com
chorizo and ricotta lasagne with crispy oregano
 easy weeknights
wholewheat spaghetti with cavolo nero
pesto and goat’s curd
3 cups (300g) chopped cavolo nero (Tuscan kale)
2 cloves garlic, chopped
1 cup flat-leaf parsley leaves
½ cup (50g) toasted walnuts
¼ cup (60ml) extra virgin olive oil
2 tablespoons lemon juice
sea salt and cracked black pepper
400g wholewheat spaghetti
200g goat’s curd
micro (baby) parsley leaves, to serve
Place the cavolo nero in a colander and pour over boiling
water. Set aside to cool slightly. Using your hands, squeeze
out any excess water. Place the cavolo nero in a food
processor with the garlic, flat-leaf parsley, walnuts, oil,
lemon juice, salt and pepper, and process until smooth.
Cook the spaghetti in a large saucepan of salted boiling
water for 6–8 minutes or until al dente. Drain. Toss the
pesto through the pasta and divide between bowls. Top
with the goat’s curd and micro parsley to serve. Serves 4.
roasted honey lemon chicken
with crispy parsnip chips
¼ cup (90g) honey
¼ cup (60ml) water
1 lemon, thinly sliced
6 whole cloves garlic
1.6kg whole chicken, halved
sea salt and cracked black pepper
¼ cup (60ml) extra virgin olive oil
1kg parsnips, peeled and thinly sliced using a peeler
1 sprig bay leaves
Preheat oven to 240°C (475°F). Place the honey, water, lemon
and garlic in a large heavy-based ovenproof saucepan.
Using a small, sharp knife, score the chicken. Place on top
of the lemon mixture, sprinkle with salt and pepper, and
drizzle with 2 tablespoons of the oil. Cook for 20 minutes
or until golden and cooked through.
While the chicken is cooking, place the parsnip, salt,
pepper and remaining oil in a large bowl and toss to combine.
Divide between 2 large baking trays and cook for 10 minutes
or until golden and crisp. Serve the chicken topped with the
parsnip chips, bay leaves, salt and pepper. Serves 4.
Make the most of
simple ingredients
with these speedy superstars.
Each one is easy enough for a
busy weeknight, with a sneaky
gourmet flourish, worthy of guests.
chorizo and ricotta lasagne with
crispy oregano
2 tablespoons extra virgin olive oil, plus extra for drizzling
600g chorizo, casings removed
2 cups (560g) tomato puree (passata)
1 cup (250ml) water
sea salt and cracked black pepper
1½ cups (360g) fresh ricotta
½ cup (15g) finely grated parmesan
1½ cups (150g) grated mozzarella
400g fresh lasagne sheets, trimmed
6 sprigs oregano
Preheat oven to 220°C (425°F). Heat the oil in a large non-stick
frying pan over high heat. Add the chorizo and cook, breaking
up any lumps with a wooden spoon, for 5 minutes or until
golden brown. Add the tomato puree, water, salt and pepper,
and stir to combine. Place the ricotta, parmesan and 1 cup (100g)
of the mozzarella in a medium bowl and mix to combine.
Place 1 lasagne sheet in each base of 2 x 2½-cup-capacity
(625ml) ovenproof dishes. Divide half of the chorizo mixture,
then half of the cheese mixture between the two dishes. Top
each with a second lasagne sheet, the remaining chorizo
mixture and the remaining cheese mixture. Sprinkle with
the remaining mozzarella. Place on a large oven tray and cook
for 15 minutes or until cheese is golden and bubbling.
While the lasagnes are cooking, place the oregano on a small
oven tray and drizzle with extra oil. Cook for 1 minute or until
crisp. Top the lasagnes with the oregano to serve. Serves 4.
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 we’ve got a trick up our
sleeve for cheat’s brownies…

on sale now
available at supermarkets
and donnahay.com
 (we love)

STAFF
SHORTCUTS
PHOTOGRAPHY THIS PAGE WILLIAM MEPPEM RECIPES GEORGIE ESDAILE

In search of inspirational winter meal ideas? Take a fresh look

at the staple ingredients tucked away in your fridge and pantry,
add a few clever tricks from the donna hay team and you’re
on the way to super-easy and impressive midweek dinners.
PHOTOGRAPHY BEN DEARNLEY STYLING STEVE PEARCE
 sweet chilli
“This sauce is a staple in
my home. I use it to add
easy flavour and colour
to seafood dinners.”
Jessica, senior food editor

STICKY SWEET CHILLI BAKED

OCEAN TROUT

1 cup (250ml) sweet chilli sauce

¼ cup (35g) grated dark palm sugar
1 tablespoon finely grated ginger
1 stalk lemongrass, bruised and halved
2 tablespoons rice wine vinegar
8 kaffir lime leaves
800g side ocean trout, skin on
micro (baby) coriander (cilantro)
leaves, to serve
steamed rice, to serve

Preheat oven to 220°C (425°F). Place

the sweet chilli sauce, palm sugar,
ginger, lemongrass, vinegar and
kaffir lime leaves in a small saucepan
over high heat. Bring to the boil and
cook for 2 minutes or until slightly
reduced and syrupy. Place the fish
on a large oven tray lined with
non-stock baking paper and pour
over the sweet chilli glaze. Cook for
16–18 minutes or until golden and
cooked through. Top with the coriander
and serve with the rice. Serves 4.
 WE LOVE . staff shortcuts

SPICY CHICKEN AND CHINESE Place the chicken, chilli, Chinese five spice,
FIVE SPICE POT STICKERS oyster sauce and ginger in a medium bowl and
mix to combine. Place 2 teaspoonfuls of the
250g chicken mince mixture in the centre of each gow gee wrapper.
1 long red chilli, finely chopped Fold over and pinch the edges together to seal.
1 teaspoon Chinese five spice Heat the oil in a large non-stick frying pan
2 tablespoons oyster sauce over medium heat. Add the water to the pan and
2 teaspoons finely grated ginger add the dumplings, seam-side up. Cover with a
16 gow gee wrappers tight-fitting lid and cook for 5 minutes. Remove
1 tablespoon vegetable oil the lid and cook for a further 2–3 minutes or
½ cup (125ml) water until the water evaporates and the bases of the
micro (baby) purple shiso and soy sauce, to serve dumplings are golden. Top with the shiso and
serve with the soy sauce. Makes 16.

chinese five spice

“ Five spice powder is the perfect
shortcut to big flavour in these
pot stickers – they’re so easy!”
Donna, editor-in-chief

www.donnahay.com 45
CARAWAY PORK CUTLETS WITH ROASTED
POTATOES AND PICKLED ONIONS

caraway seeds
700g kipfler potatoes, scrubbed and halved
500g jar pickled onions, drained
6 garlic cloves, skin on

“ The caraway salt

2 tablespoons extra virgin olive oil
4 x 200g pork cutlets, rind on and scored
25g unsalted butter makes the pork rind
8 sprigs thyme
lemon wedges, to serve
crisp, with a uniquely
caraway salt earthy flavour.”
2 teaspoons caraway seeds Steve, food director
½ teaspoon black peppercorns
1 tablespoon sea salt flakes

Preheat oven to 200°C (400°F). To make the caraway salt,

place the caraway seeds and peppercorns in a mortar and
pound with a pestle until fine. Stir through the salt.
Place the potato, onions and garlic on a large oven tray.
Drizzle with half of the oil and sprinkle with a pinch of
the caraway salt. Cook for 40–45 minutes or until the
potato is crisp.
While the potato is cooking, rub the remaining salt into
the rind of each cutlet. Heat the remaining oil in a large
frying pan over high heat. Cook the pork, rind-side down,
for 4 minutes or until golden brown. Lay flat and cook,
turning halfway, for 4 minutes. Add the butter and thyme
and cook until butter is melted. Serve the cutlets with the
roasted vegetables and lemon wedges. Serves 4.
 WE LOVE
HUMMUS AND KALE FALAFELS
300g bunch kale, stems removed
2 cups coriander (cilantro) leaves
2 cups flat-leaf parsley leaves
¹⁄³ cup chives
1 cup (260g) hummus, plus extra to serve
2½ cups (175g) sourdough breadcrumbs
vegetable oil, for deep-frying
lemon wedges, to serve
micro (baby) lemon balm, to serve
sea salt and cracked black pepper
. staff shortcuts
hummus
“ My favourite dip, hummus
binds these addictive falafels
and adds a subtle richness.”
Francesca, managing editor
Place the kale, coriander, parsley and chives in a food
processor and process until finely chopped. Add the hummus
and breadcrumbs and pulse until well combined. Roll
tablespoonfuls of the mixture into balls. Fill a medium
saucepan halfway with oil, place over medium heat and heat
until it reaches 180°C (350°F) on a deep-frying thermometer.
Cook the falafels, in batches, for 2 minutes or until crisp.
Remove using a slotted spoon and drain on paper towel.
Serve with the extra hummus, lemon wedges, lemon balm,
salt and pepper. Makes 25.
www.donnahay.com 47
PESTO AND HOT SMOKED SALMON
JACKET POTATOES

1kg rock salt

4 large sebago potatoes, scrubbed
1 cup (240g) ricotta
1 tablespoon lemon juice
1 tablespoon finely grated lemon rind
250g hot smoked salmon
2 cups watercress sprigs
sea salt and cracked black pepper
¹⁄³ cup (90g) store-bought pesto

Preheat oven to 180°C (350°F). Place the salt

on a large oven tray. Top with the potatoes
and prick all over with a skewer. Cook
for 1 hour 20 minutes to 1 hour 30 minutes
or until tender. Set aside.
While the potatoes are cooking, place
the ricotta, lemon juice and lemon rind
in a medium bowl and whisk until smooth.
Split the potatoes in half. Divide the ricotta
and salmon between each potato. Top with
the watercress, salt and pepper, and serve
with the pesto. Serves 4.

pesto
“A little dollop of pesto
adds zesty flavour that’s
amazing with the rich
ricotta and salmon.”
Georgie, assistant food editor
 WE LOVE . staff shortcuts

WORCESTERSHIRE BRAISED BEEF RIBS Place the ribs, bay leaves, garlic and ¼ cup (60ml) of the
Worcestershire sauce in a large saucepan. Cover with
8 beef short ribs (about 2kg) the cold water and bring to the boil. Reduce heat to low,
3 bay leaves cover, and cook for 1 hour or until tender. Remove the
1 bulb garlic, halved ribs and place in a large roasting dish, discarding the
1 cup (250ml) Worcestershire sauce cooking liquid. Preheat oven to 220°C (425°F). Place the
1½ litres cold water sugar, extra water and remaining Worcestershire sauce
1 cup (175g) brown sugar in a medium bowl and mix to combine. Pour over the ribs
1 cup (250ml) water, extra and cover with aluminium foil. Cook for 35–40 minutes.
2 tablespoons finely chopped flat-leaf parsley Remove the foil and cook for a further 10 minutes
or until dark golden brown and sticky. Sprinkle
with the parsley to serve. Serves 4.

worcestershire sauce
“Worcestershire sauce is a classic
ingredient – I love a dash on a
cheese toastie! It makes these ribs
sticky and absolutely irresistible.”
Agilene, copy + digital editor

www.donnahay.com 49
 WE LOVE . staff shortcuts

indian lime pickle

“ Intensely sour, hot, spicy and
salty – lime pickle and rich roast
lamb are a perfect match.”
SLOW-ROASTED INDIAN LIME PICKLE Hannah, designer
LAMB SHOULDER

¾ cup (190g) store-bought Indian lime pickle Preheat oven to 200°C (400°F). Place the lime pickle, sugar,
2 tablespoons brown sugar vinegar and coriander roots in a small food processor and
2 tablespoons malt vinegar process until fine. Place the lamb in a large deep-sided
4 coriander (cilantro) roots roasting pan and rub with the marinade. Add the garlic, water
2.2kg lamb shoulder, bone in and ginger to the pan and sprinkle with salt and pepper. Cover
1 bulb garlic, halved with aluminium foil and cook for 2 hours 30 minutes or until
1 cup (250ml) water tender. Remove the foil, spoon over the cooking liquid and
5cm-piece ginger, sliced cook, uncovered, for a further 30 minutes or until dark golden
sea salt and cracked black pepper brown. Serve. Serves 6.

50 www.donnahay.com
 quick fix
korma
Indulge in these easy, speedy crowd-pleasers, with inspiration from all over
the globe. Choose from amazing savoury ideas using korma paste, new fillings
for bao buns and sensational sweet recipes using wonton wrappers.
photography WILLIAM MEPPEM styling STEVE PEARCE

korma and coconut chicken skewers

½ cup (150g) korma curry paste

400g can coconut milk
800g chicken thighs, trimmed and cut into 2cm thick slices
sea salt and cracked black pepper
store-bought naan bread, natural Greek-style (thick)
yoghurt and micro (baby) mint, to serve

Place the curry paste, coconut milk, chicken, salt and

pepper in a large bowl and toss to combine. Refrigerate
RECIPES JESSICA BROOK

for 30 minutes to marinate. Preheat grill (broiler) to

high. Thread the chicken onto 8 metal skewers. Place
on a lightly greased oven tray and cook for 15 minutes
or until charred and cooked through. Serve with the
naan bread, yoghurt, mint and pepper. Serves 4.

52 www.donnahay.com
 quick fix
sweet potato, curry and yoghurt fritters
1½ cups (225g) self-raising (self-rising) flour
2 eggs, lightly beaten
1 cup (280g) natural Greek-style (thick) yoghurt,
plus extra to serve
2 cups (260g) grated sweet potato (kumara)
2 tablespoons korma curry paste, plus extra to serve
1 cup coriander (cilantro) leaves, finely chopped
sea salt and cracked black pepper
1 tablespoon vegetable oil, plus extra for brushing
53 www.donnahay.com
Place the flour, egg, yoghurt, sweet potato, curry paste,
coriander, salt and pepper in a large bowl and mix to
combine. Heat the oil in a non-stick frying pan over medium
heat. Cook 2 tablespoonfuls of the batter, in batches, for
2–3 minutes each side or until golden and cooked through,
brushing the pan with the extra oil between each batch.
Swirl the extra yoghurt and extra korma paste together in
a small bowl. Serve the fritters with the yoghurt mixture
and pepper. Serves 4.
www.donnahay.com 53
 quick fix

cheat’s potato and pea samosa

1 cup (200g) grated potato (about 1 medium sebago potato)

1 cup (130g) grated carrot (about 2 small carrots)
½ cup (70g) frozen peas, thawed
¹⁄³ cup (100g) korma curry paste
6 sheets puff pastry, thawed
1 egg, lightly beaten
lime wedges, to serve

Preheat oven to 200°C (400°F). Place the potato, carrot, peas

and curry paste in a large bowl and mix to combine. Cut out
6 x 17cm circles from the pastry and cut each circle in half.
Brush the straight edge of 1 of the pastry halves with the egg
and fold the corners in to form a cone, pressing lightly to seal.
Place 1 tablespoon of the curry mixture in the cone. Brush
the remaining edge with egg, fold over and press to seal.
Place on a large oven tray lined with non-stick baking paper
and press the edge with a fork. Repeat with the remaining
pastry and curry mixture. Cook for 18 minutes or until
puffed and golden. Serve with the lime wedges. Makes 12.

54 www.donnahay.com
cheat’s onion and chicken biriyani
1 tablespoon extra virgin olive oil
1 cup (200g) long-grain rice
1½ cups (375ml) water
¼ cup (75g) korma curry paste
¼ cup (70g) store-bought caramelised onion
2 cups (320g) shredded barbecue chicken, warmed
1 long green chilli, thinly sliced
micro (baby) coriander (cilantro) and lime pickle, to serve
Heat the oil in a large heavy-based saucepan over medium
heat. Add the rice and stir to combine. Add the water, curry
paste and onion, and bring to the boil, stirring occasionally.
Cover with a tight-fitting lid, reduce the heat to low and
cook for 15 minutes. Remove from the heat and set aside,
covered, for 5 minutes. Fluff the rice with a fork and top with
the chicken and chilli. Serve with coriander and lime pickle.
Serves 4.
 quick fix
bao buns

barbecue pork bao buns

¼ cup (35g) salted peanuts

1 tablespoon desiccated coconut, toasted
2 tablespoons crispy shallots (eschalots)
¼ teaspoon dried chilli flakes
500g Chinese barbecue pork, warmed and thinly sliced
2 green onions (scallions), thinly shredded
10 small steamed Chinese bao buns +, cooked
¼ cup (60g) kecap manis (sweet soy sauce)
micro (baby) basil, to serve
Place the peanuts, coconut, shallots and chilli flakes in
a small food processor and process until finely chopped.
Divide the pork and green onion between the buns, sprinkle
with the peanut mixture and drizzle with kecap manis.
Top with the basil to serve. Makes 10.
+ Plain Chinese bao buns are available from supermarkets and
the freezer section of Asian grocery stores.
crispy prawn and sesame bao buns

250g green (raw) peeled prawns (shrimp)

1 teaspoon sesame oil
2 green onions (scallions), chopped
2 tablespoons oyster sauce
10 small steamed Chinese bao buns +, thawed
¼ cup (35g) toasted sesame seeds
2 tablespoons vegetable oil
pickled chilli and micro (baby) coriander (cilantro)
leaves, to serve

Place the prawns, sesame oil, onion and oyster sauce in

a small food processor and process until finely chopped.
Spread tablespoonfuls of the prawn mixture into each bun,
close the buns and press the edges into the sesame seeds.
Place the buns, in batches, in a steamer lined with non-stick
baking paper. Place over a wok or large frying pan with
simmering water and steam for 5 minutes or until prawns
are cooked. Heat the vegetable oil in a large non-stick frying
pan over medium heat. Cook the buns, turning halfway, for
2 minutes or until golden. Serve with the pickled chilli and
coriander. Makes 10.
+ Plain Chinese bao buns are available from supermarkets and
the freezer section Asian grocery stores.

www.donnahay.com 57
 quick fix
sriracha-roasted duck bao buns
2 cups (285g) shredded Chinese roast duck+, warmed
¼ cup (60ml) Sriracha chilli sauce, plus extra to serve
1 tablespoon maple syrup
1 teaspoon sesame oil
10 small steamed Chinese bao buns ++, cooked
¼ cup (75g) Japanese-style mayonnaise
5 baby cucumbers (qukes), cut into strips
micro (baby) purple shiso leaves
cracked black pepper
Place the duck, Sriracha, maple syrup and sesame oil in
a large bowl and mix to combine. Spread the buns with
the mayonnaise and fill with the duck mixture, cucumber
and shiso. Sprinkle with pepper and serve with the extra
sriracha. Makes 10.
+ Chinese roast duck is available from Chinese barbecue shops.
++ Plain Chinese bao buns are available from supermarkets and
the freezer section of Asian grocery stores.
chilli chicken bao buns
1 tablespoon vegetable oil
500g chicken mince
¹⁄³ cup (120g) Asian chilli jam
1 cup (100g) shredded wombok (Chinese cabbage)
¼ cup (75g) Japanese-style mayonnaise
10 small steamed Chinese bao buns +, cooked
1 green onion (scallion), thinly sliced
micro (baby) mint leaves, to serve
Heat the oil in a large non-stick frying pan over high heat.
Add the chicken and chilli jam and cook for 10 minutes,
breaking up any lumps with a wooden spoon. Place the
cabbage and mayonnaise in a medium bowl and mix to
combine. Fill the buns with the cabbage mixture, chicken,
onion and mint to serve. Makes 10.
+ Plain Chinese bao buns are available from supermarkets and
the freezer section of Asian grocery stores.
www.donnahay.com 59
 quick fix
wonton wrappers
ricotta crostoli Half-fill a large saucepan with oil and place over medium
heat until the temperature reaches 180°C (350°F) on a
vegetable oil, for deep-frying deep-frying thermometer.
1 cup (240g) ricotta While the oil is heating, place the ricotta, orange rind
1 teaspoon finely grated orange rind and sugar in a medium bowl and mix to combine. Place
½ cup (80g) icing (confectioner’s) sugar, sifted, 2 teaspoonfuls of the ricotta mixture in the centre of half
plus extra for dusting the wrappers. Brush the edges with water and sandwich
28 square wonton wrappers with the remaining wrappers, pressing the edges to seal.
water, for brushing Cook the crostoli, in batches, turning halfway, for 2 minutes
or until golden. Drain on paper towel. Dust with the extra
sugar and serve immediately. Makes 14.
apple and caramel hand pies Preheat oven to 200°C (400°F). Place the apple in a tea towel
and squeeze out any excess liquid. Place in a medium bowl,
1 cup (180g) grated apple add the caramel and mix to combine. Place 1 teaspoon of the
2 tablespoons store-bought thick caramel or dulce de leche mixture on half of each wrapper. Brush the edges with the
18 round gow gee wrappers water and fold over to enclose the filling, pressing the edges to
water, for brushing seal. Place on a large baking tray lined with non-stick baking
¼ teaspoon ground cinnamon paper. Cook for 15 minutes or until golden.
2 tablespoons white (granulated) sugar Place the cinnamon and sugar in a small bowl and mix to
40g unsalted butter, melted combine. Brush the hand pies with melted butter and toss
in the cinnamon sugar to coat. Serve. Makes 18.

www.donnahay.com 61
 quick fix
mocha wafer sundaes
200g dark chocolate, finely chopped
¼ cup (90g) honey
¼ cup (60ml) strong coffee
8 square wonton wrappers
20g unsalted butter, melted
2 tablespoons demerara sugar
store-bought vanilla ice-cream, to serve
62 www.donnahay.com
Preheat oven to 200°C (400°F). Heat the chocolate and honey
in a small saucepan over low heat, stirring, for 1 minute or
until melted. Add the coffee and mix to combine. Set aside
and keep warm.
Brush each wonton wrapper with the butter, cut in half
using a ravioli cutter or knife and place on a large baking tray
lined with non-stick baking paper. Sprinkle with the sugar
and cook for 5 minutes or until golden. Serve scoops of
ice-cream topped with mocha sauce and wafers. Serves 4.
 quick fix
cheat’s portuguese custard tarts
12 square wonton wrappers
1 egg
3 egg yolks
1 cup (240g) crème fraiche
½ cup (110g) caster (superfine) sugar
1 teaspoon vanilla extract
¼ cup (90g) golden syrup
64 www.donnahay.com
Preheat oven to 220°C (425°F). Press the wonton wrappers into
a 12 x ½-cup-capacity (125ml) muffin tin and set aside.
Place the egg, egg yolks, crème fraiche, sugar and vanilla in
a medium bowl and whisk to combine. Divide the mixture
between the wrappers and cook for 10 minutes or until lightly
blistered. Drizzle the tarts with half the golden syrup and cook
for a further 2 minutes. Remove from the tin and set aside on
a wire rack to cool. Refrigerate until cold. Serve drizzled with
the remaining golden syrup. Makes 12.
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 PHOTOGRAPHY CHRIS COURT

pecial ays
 location . olives

olive groves
exploring the

RECIPES JESSICA BROOK MERCHANDISING HANNAH BRADY. LOCATION COBRAM ESTATE, VICTORIA.
As a soft breeze danced through the air and the first hints of
morning light filtered through the leaves, the donna hay team set
out for a day of laughter, discovery and adventure. Rows upon
rows of olive trees awaited, evoking inspiration, curiosity and
endless possibilities for a marvellous feast at the day’s end.
photography CHRIS COURT styling DONNA HAY

68 www.donnahay.com
FRENCH CAFE TABLE IN BLUE AND FRENCH CAFE CHAIRS IN RUSTIC, FROM ELEMENTS I LOVE. VINTAGE CLEAR GLASS APOTHECARY JAR,
FROM LUNATIQUES. SECATEURS WITH ASH WOODEN HANDLES, FROM HEAVEN IN EARTH. 100% LINEN NAPKIN SET, FROM IN BED.
 location . olives

70 www.donnahay.com
FRENCH CAFE CHAIRS IN RUSTIC, FROM ELEMENTS I LOVE
 One of our favourite ingredients, Australian extra virgin olive oil
is the highest quality, cold-pressed and rich in antioxidants.
Just as suited to baking or cooking as it is to marinating or
simply drizzling over salad leaves, the smooth flavour elevates
other ingredients, creating harmony in every recipe. The result?
Tried and true goodness to bring perfection to the table.

bay leaf and thyme confit feta

3 cups (750ml) light-flavoured extra virgin olive oil

2 sprigs bay leaves warm lemon olive oil marinated olives
6 sprigs thyme
2 sprigs rosemary 1 cup (250ml) extra virgin olive oil
1 tablespoon fennel seeds 2 cloves garlic, thinly sliced
1 tablespoon juniper berries 4 strips lemon rind
2 x 500g round feta, halved and patted dry 2 cups (320g) mixed olives
1 tablespoon white wine vinegar
Place the oil, bay leaves, thyme, rosemary, fennel and juniper
berries in a small saucepan over low heat. Cook for 15 minutes Place the oil, garlic and lemon rind in a medium frying pan
or until the oil is fragrant. Place the feta in a large heatproof over medium heat. Cook for 4 minutes or until the garlic is
bowl or large jar. Pour over the oil mixture and set aside to golden. Add the olives and vinegar and toss until warmed
cool and marinate. Serve. Serves 8–10. through. Serve. Serves 4–6.
Note: The marinated feta will keep in an airtight container for up to Note: The marinated olives will keep in an airtight container for up
two weeks. to two weeks.

72 www.donnahay.com
 VINTAGE STEP LADDER, FROM ANTIQUE GENERAL STORE. VINTAGE CLEAR
GLASS APOTHECARY JAR, FROM LUNATIQUES.

bay leaf and thyme confit feta +

warm lemon olive oil marinated olives
location . olives
green olive scones +
green pea and ham minestrone
 location . olives
green pea and ham minestrone
1.7kg ham hock
2 tablespoons extra virgin olive oil
1 leek, thinly sliced
1 litre chicken stock
1 bunch broccolini, trimmed and chopped
½ cup (70g) macaroni
200g cavolo nero (Tuscan kale), chopped
150g green beans, trimmed
2 cups (280g) frozen baby peas
½ cup flat-leaf parsley leaves, finely chopped
finely grated parmesan, to serve
Place the ham hock in a large saucepan and cover with cold
water. Place over high heat and bring to the boil. Reduce heat
to medium and simmer for 30 minutes. Carefully remove the
hock and reserve 2 cups (500ml) of the cooking liquid.
Remove the rind from the hock and discard. Using 2 forks,
shred the meat and set aside to keep warm.
Heat the oil in a medium saucepan over medium heat. Add
the leek and cook for 3 minutes. Add the stock and reserved
cooking liquid. Increase heat to high and bring to a simmer.
Add the broccolini and macaroni and cook for 3 minutes. Add
the cavolo nero and green beans and cook for a further
minute. Add the peas and cook for 1 minute. Add the ham
and parsley and stir to combine. Sprinkle with the parmesan
to serve. Serves 4–6.
green olive scones
2 cups (300g) self-raising (self-rising) flour,
plus extra for dusting
125g cold unsalted butter, chopped
½ teaspoon caster (superfine) sugar
1 teaspoon sea salt flakes
¾ cup (180ml) buttermilk, plus extra for brushing
½ cup (60g) green olives, pitted and chopped
Preheat oven to 180°C (350°F). Place the flour and butter in
a large bowl. Working quickly, rub the butter into the flour
with your fingertips until the mixture resembles fine
breadcrumbs. Add the sugar and salt, and mix to combine.
Make a well in the centre of the mixture. Add the buttermilk
and olives and, using a butter knife, mix the dough until just
combined, making sure not to over-mix.
Place the dough on a lightly floured surface and gently
bring the dough together with your hands. Dip a 6.5cm
round cookie cutter in flour and cut out 8 scones, re-rolling
the dough if needed. Place on a baking tray lined with
non-stick baking paper. Brush the tops with the extra
buttermilk and cook for 16–18 minutes or until golden and
cooked through. Serve. Makes 8.
www.donnahay.com 75
 location . olives

shaved fennel and herb salad

3 medium fennel, trimmed, fronds reserved

¼ cup (60ml) white wine vinegar
2 tablespoons extra virgin olive oil
sea salt and cracked black pepper
1 tablespoon honey
1 tablespoon finely chopped chives
¼ cup flat-leaf parsley, finely chopped
¼ cup tarragon leaves, finely chopped
½ cup mint leaves, finely chopped
2 cups red vein sorrel leaves

Using a large sharp knife or mandoline, thinly slice the fennel

and place in a large bowl. Set aside.
Place the vinegar, oil, salt, pepper and honey in a small
bowl and whisk to combine. Add the chives, parsley, tarragon
and mint and whisk to combine. Pour over the fennel and
gently toss. Place in a large serving bowl and top with the
sorrel and reserved fennel fronds to serve. Serves 6–8.

tarragon and juniper olive oil confit trout

700g side trout, skin on

1 tablespoon sea salt flakes
2 teaspoons caster (superfine) sugar
1 litre light-flavoured extra virgin olive oil
1 bulb garlic, halved
1 tablespoon juniper berries, crushed
2 bunches tarragon, tied
1 lemon, thinly sliced
sourdough, to serve
shaved fennel and herb salad (see recipe, above), to serve
roasted garlic aioli
1 bulb garlic, halved
1 tablespoon extra virgin olive oil
sea salt and cracked black pepper
1 tablespoon lemon juice Reduce oven temperature to 120°C (250°F). Place the oil,
1 cup (240g) sour cream garlic, juniper berries, tarragon and lemon in a large deep-
½ cup (150g) whole egg mayonnaise sided roasting tray. Pat the trout dry and gently place into the
oil, skin-side down. Cook for 30 minutes or until just cooked
Preheat oven to 200°C (400°F). Place the trout on an oven through. Remove and set aside to cool completely in the oil.
tray. Sprinkle with the salt and sugar and set aside for While the trout is cooling, finish the roasted garlic aioli.
20 minutes to lightly cure. Squeeze the cloves from their skins into a small bowl. Add
To make the roasted garlic aioli, place the garlic on a piece the lemon juice and, using a fork, mash until soft. Add the
of aluminium foil. Drizzle with the oil, sprinkle with salt and sour cream and mayonnaise and mix to combine.
pepper and wrap in the foil. Place on a second oven tray and Serve the trout with sourdough, roasted garlic aioli and
cook for 20 minutes or until soft. Remove and set aside. shaved fennel and herb salad. Serves 6–8.

76 www.donnahay.com
tarragon and juniper olive oil confit trout +
shaved fennel and herb salad
cinnamon and date hand pie cookies
 FRENCH CAFE TABLE IN BLUE, AND FRENCH CAFE CHAIRS IN RUSTIC, FROM ELEMENTS I LOVE.

olive oil madeira cake

location . olives

www.donnahay.com
79
 location . olives
The setting sun transforms the sky into a beautiful pastel
canvas and casts a peaceful shadow across the groves.
After a rewarding day of harvest, picking, cooking and tasting,
it’s time to retreat and indulge in blissful baked treats.
It’s the perfect ending to a magical day.
olive oil madeira cake
¾ cup (180ml) extra virgin olive oil
2 eggs
1 tablespoon finely grated orange rind
¼ cup (60ml) orange juice
1 cup (280g) natural Greek-style (thick) yoghurt
1½ cups (330g) caster (superfine) sugar
2 cups (300g) self-raising (self-rising) flour
dried store-bought orange slices, to serve
icing
1 cup (160g) icing (confectioner’s) sugar, sifted
1 tablespoon boiling water
Preheat oven to 160°C (325°F). Place the oil, eggs, rind, juice,
yoghurt and sugar in a large bowl and whisk to combine.
Sift over the flour and stir until smooth. Pour into a lightly
greased 10cm x 20cm loaf tin lined with non-stick baking
paper and cook for 1 hour or until cooked when tested with
a skewer. Set aside for 10 minutes to cool in the tin, then
remove and place on a wire rack.
To make the icing, place the sugar and boiling water in
a small bowl and mix to combine. Spoon over the icing while
the cake is still warm and set aside for 10 minutes to set.
Top with the orange slices to serve. Serves 10–12.
80 www.donnahay.com
cinnamon and date hand pie cookies
¹⁄³ cup (80ml) strong English breakfast tea
½ teaspoon ground cinnamon, plus ½ teaspoon extra
15 fresh dates (about 225g), pitted and chopped
5 sheets frozen shortcrust pastry, thawed
1 egg lightly beaten
½ cup (110g) white (granulated) sugar
sprigs thyme, to serve
Preheat oven to 180°C (350°F). Place the tea, cinnamon and
date in a food processor and process until finely chopped.
Place in a medium bowl and set aside.
Using a 10cm fluted cutter, cut 16 rounds from the pastry.
Place half of the rounds on 2 large baking trays lined with
non-stick baking paper. Place a tablespoon of the date
mixture into the centre of each round. Brush the edge with
the egg and place the remaining rounds on top, pressing to
seal. Using a small sharp knife, cut a small cross in the top of
each circle and brush with the egg. Place the sugar and extra
cinnamon in a small bowl and sprinkle half over the rounds.
Bake for 12–15 minutes or until golden. Serve sprinkled with
the thyme sprigs and remaining sugar mixture. Makes 10.
No added sugar,
only 20 calories*

Helps maintain REFRESHING TASTE.

Urinary Tract Health*
POWERFUL BENEFITS.
Antioxidants
from 55 cranberries*
 in season . broccoli

BR O C C OL I
A classic, ubiquitous vegetable, broccoli
(and its cousin, broccolini) often graces tables
as a simple side, but given a little thought and
attention, takes the spotlight to itself and
doesn’t let go. The dark, robust florets and
crisp, tender stems show off their vitality
in these inventive recipes, guaranteed to
brighten the darkest winter days.

photography CHRIS COURT styling STEVE PEARCE

RECIPES GEORGIE ESDAILE MERCHANDISING HANNAH BRADY

broccoli and mint soup with tahini

www.donnahay.com 83
 in season . broccoli

It’s so very easy to eat

your greens with these
supremely addictive ideas.
Blitz the florets into soup
or a zesty dip, pan-fry for
a simple side, or use the
tender greens to enhance
your favourite pizza and
pasta recipes.

84 www.donnahay.com
warm broccoli and cashew dip with thyme lavosh
 in season . broccoli
za'atar broccoli with white bean spread
400g can white (cannellini) beans, rinsed and drained
½ cup (140g) natural Greek-style (thick) yoghurt
1 tablespoon lemon juice
sea salt and cracked black pepper
1 tablespoon extra virgin olive oil
500g broccoli florets
2 cloves garlic, crushed
lemon wedges and za´atar, to serve
Place the beans, yoghurt, lemon juice, salt and pepper
in a small saucepan. Using a hand-held blender, blend
until smooth. Cook over low heat for 3–4 minutes or until
warmed through.
Heat the oil in a large frying pan over high heat. Add the
broccoli, garlic, salt and pepper and cook for 4–5 minutes
or until just tender. Serve with the white bean spread and
lemon wedges, sprinkled with the za´atar. Serves 2.
broccoli and mint soup with tahini
1 tablespoon extra virgin olive oil
25g unsalted butter
2 leeks, white part only, thinly sliced
4 cloves garlic, thinly sliced
sea salt and cracked black pepper
1 litre vegetable stock
2 cups (500ml) water, plus ¼ cup (60ml) extra
1.2kg broccoli (about 4 heads), cut into florets
4 cups (80g) baby spinach leaves
2 cups mint leaves
2 tablespoons tahini
¹⁄³ cup (95g) natural Greek-style (thick) yoghurt
¼ cup (50g) pepitas (pumpkin seeds), chopped
2 tablespoons dukkah
micro (baby) mint leaves and sourdough baguette, to serve
Heat the oil and butter in a large saucepan over medium heat.
Add the leek, garlic, salt and pepper and cook, covered, for
5–6 minutes or until very soft. Increase heat to high, add the
stock and water and bring to the boil. Add the broccoli and
cook for 3 minutes or until tender. Remove from the heat, add
the spinach, mint, salt and pepper and, using a hand-held
blender, blend until smooth.
Place the tahini, yoghurt and extra water in a small bowl
and mix to combine. Divide the soup between bowls, top with
the tahini yoghurt, pepitas, dukkah and micro mint and serve
with the baguette. Serves 6.
86 www.donnahay.com
warm broccoli and cashew dip
with thyme lavosh
½ cup (75g) cashews
600g broccoli (about 2 heads), cut into florets
4 anchovies
½ cup (15g) finely grated parmesan
2 cups (40g) baby spinach leaves
¼ cup (60ml) extra virgin olive oil
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
woodland sorrel leaves+, to serve (optional)
thyme lavosh
1 teaspoon dried yeast
½ cup (125ml) lukewarm water
1 teaspoon caster (superfine) sugar
2 cups (320g) 00 flour++
1 teaspoon sea salt flakes
¼ cup (60ml) extra virgin olive oil, plus extra for brushing
1 bunch thyme sprigs
To make the thyme lavosh, place the yeast, water and sugar
in a small bowl and mix to combine. Set aside in a warm
place for 5 minutes or until the surface is foamy. Place the
flour and salt in a large bowl and mix to combine. Make a well
in the centre and add the oil and yeast mixture. Mix until
a dough forms. Turn out onto a work surface and knead for
5–6 minutes or until the dough is smooth and elastic. Place
in a lightly oiled large bowl, cover with plastic wrap and set
aside in a warm place for 20 minutes or until risen slightly.
Preheat oven to 180°C (350°F). Divide the dough into
8 pieces and roll out on a lightly floured surface to 1mm thick.
Divide the thyme between the lavosh and gently roll over
the top to press it into the dough. Brush the lavosh with oil.
Place half the lavosh on 2 large oven trays and cook for
10–12 minutes or until puffed and golden brown. Transfer
to a wire rack to cool and repeat with the remaining lavosh.
While the lavosh are cooking, place the cashews in
a medium heatproof bowl, cover with boiling water and set
aside for 10 minutes to soak. Drain. Cook the broccoli in a
large saucepan of boiling water for 2 minutes or until tender.
Drain. Place the cashews, broccoli, anchovies, parmesan,
spinach, oil, lemon rind and lemon juice in a food processor
and process until smooth. Place the broccoli dip in a medium
saucepan. Cook over low heat for 3–4 minutes or until just
warmed through. Serve with the sorrel and lavosh. Serves 6.
+ You can find woodland sorrel leaves in specialty greengrocers or
farmers markets.
++ 00 flour is a superfine flour that makes a soft and stretchy dough.
It’s available from the baking aisle of most supermarkets.
za'atar broccoli with white bean spread
 in season . broccoli

ricotta-stuffed pasta shells with

broccolini and sausage Now, this is must-make
300g conchiglioni+ comfort food! Pair
decadent cheese-stuffed
3 cups (720g) ricotta
½ cup (15g) finely grated parmesan, plus extra to serve
1 teaspoon finely grated lemon rind
sea salt and cracked black pepper
2 tablespoons extra virgin olive oil
pasta with sausage and
300g broccolini (1 bunch), halved lengthways
320g pork and fennel sausages (about 4), casings removed broccolini to mop up all
the amazing flavour.
1 cup (140g) frozen baby peas, thawed
½ cup (125ml) single (pouring) cream
micro (baby) parsley, to serve

Cook the pasta in a large saucepan of salted boiling water

for 10 minutes or until al dente. Drain and run under cold
water to cool. Set aside.
Place the ricotta, parmesan, lemon rind, salt and pepper
in a large bowl and mix to combine. Spoon the ricotta
mixture into the pasta shells. Heat half the oil in a large
non-stick frying pan over high heat. Add the broccolini
and cook for 1–2 minutes or until golden brown. Remove,
set aside and keep warm. Add the pasta shells to the
frying pan and cook for 3–4 minutes or until golden brown.
Remove, set aside and keep warm.
Heat the remaining oil in the frying pan. Add the sausage
and cook, breaking up with a wooden spoon, for 5–6 minutes
or until golden brown and crisp. Add the peas and cream
and return the pasta shells and broccolini to the frying pan.
Bring to the boil and cook for 1 minute or until reduced
slightly. Divide between bowls and top with the extra
parmesan, parsley and pepper to serve. Serves 4.
+ Conchiglioni are large pasta shells that are ideal for stuffing.
You can find them in specialty food stores or greengrocers.

88 www.donnahay.com
ricotta-stuffed pasta shells with broccolini and sausage
 in season . broccoli

broccoli, salami and egg semolina pizzas

¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
3 cups (270g) grated provolone
500g broccoli florets
200g salami, sliced
4 eggs
200g taleggio, sliced
1 long red chilli, thinly sliced
sea salt and cracked black pepper
semolina pizza dough
1 teaspoon dried yeast
1 teaspoon caster (superfine) sugar
1 cup (250ml) lukewarm water
1¾ cups (280g) 00 flour+
1 cup (195g) fine semolina
¼ cup (60ml) extra virgin olive oil
1 teaspoon sea salt flakes

To make the semolina pizza dough, place the yeast, sugar

and water in a small bowl and mix to combine. Set aside in
a warm place for 5 minutes or until the surface is foamy.
Place the flour, semolina, oil, salt and yeast mixture in the
bowl of an electric mixer with a dough hook attached. Knead
the dough for 5–6 minutes or until smooth and elastic. Place
in a lightly oiled large bowl, cover with plastic wrap and set
aside in a warm place for 1 hour or until doubled in size.
Preheat oven to 240°C (475°F). Place 2 large oven trays in the
oven for 5 minutes to preheat. Divide the dough into 4 pieces
and roll each out into a 20cm round. Carefully grease the hot
trays and top with the pizza dough. Divide the oil between
the dough and top with the provolone, broccoli and salami.
Cook for 8–10 minutes or until golden brown. Crack the eggs
onto each pizza, top with the taleggio, chilli, salt and pepper,
and drizzle with the extra oil. Cook for a further 3–4 minutes
or until the eggs are just set. Makes 4.
+ 00 flour is a superfine flour that makes a soft and stretchy dough.
It’s available in the baking aisle of most supermarkets.

90 www.donnahay.com
broccoli, salami and egg semolina pizzas
 in season . broccoli

We’ve taken the savoury waffle craze to new

heights – golden, cheesy and studded with
smoky bacon and vibrant broccolini, which
develops amazing charred, chewy caramelised
edges where it hits the waffle maker.

bacon, broccolini and sage waffles

1½ cups (225g) plain (all-purpose) flour

¼ cup (35g) cornflour (cornstarch)
1 teaspoon baking powder
1 teaspoon sea salt flakes
cracked black pepper
1½ cups (375ml) buttermilk
¼ cup (60ml) vegetable oil
2 eggs, separated
½ cup sage leaves
1½ cups (135g) grated provolone
12 slices streaky bacon
1 bunch broccolini, halved
creamed honey, to serve

Place the flour, cornflour, baking powder, salt, pepper,

buttermilk, oil and egg yolks in a large bowl and whisk until
smooth. Add the sage and provolone and stir to combine.
Place the eggwhites in a large bowl and whisk until stiff
peaks form. Add to the sage mixture and fold to combine.
Preheat a lightly greased waffle maker according to
manufacturer’s instructions. Place 2 slices of the bacon and
4 broccolini halves on the bottom of the waffle maker. Top
with ½ cup of the batter and cook for 3–4 minutes or until
golden brown and crisp. Set aside and keep warm. Repeat
with the remaining bacon, broccolini and batter to make
6 waffles. Serve with the honey. Makes 6.

92 www.donnahay.com
bacon, broccolini and sage waffles
 favourite things . vegetarian comfort

WARMTH
&
comfort
This winter, we’re turning to nourishing vegetarian comfort
food for big flavours and big returns in the kitchen – there’s no
missing out here! Each recipe is a simple preparation of the finest
in-season offerings, partnered with aromatic herbs and fragrant
spices to fill your plate and warm you from the inside out.

JESSICA BROOK MERCHANDISING HANNAH BRADY CRANE C1 CASSEROLE PAN FROM VINCENT DESIGN.
photography WILLIAM MEPPEM
styling STEVE PEARCE

CREDIT NAME
RECIPES

94 www.donnahay.com
almond risotto with roasted baby parsnips and crispy sage
free-form four-cheese lasagne
CRANE C3 FRYING PAN FROM VINCENT DESIGN.
 favourite things . vegetarian comfort

eggplant schnitzels with creamy mash and burnt butter

www.donnahay.com 97
 favourite things . vegetarian comfort
almond risotto with roasted baby
parsnips and crispy sage
¼ cup (60ml) extra virgin olive oil
2 eschalots (French shallots), finely chopped
2 cloves garlic, crushed
sea salt and cracked black pepper
2 cups (400g) arborio rice
1 litre hot vegetable stock
¼ cup (80g) store-bought almond spread
½ cup (40g) finely grated pecorino, plus extra to serve
400g baby parsnips, peeled
2 tablespoons maple syrup
2 tablespoons malt vinegar
12 sage leaves
Preheat oven to 220°C (425°F). Heat 1 tablespoon of the oil
in a medium saucepan over medium heat. Add the eschalot,
garlic, salt and pepper, and cook, stirring occasionally, for
4–5 minutes or until soft. Add the rice and cook, stirring,
for 1–2 minutes. Add the stock, 1 cup (250ml) at a time,
adding more once absorbed, and cook, stirring frequently,
for 20 minutes or until rice is al dente. Remove from the heat
and stir through the almond spread and pecorino.
While the rice is cooking, place the parsnips, maple syrup,
vinegar and 1 tablespoon of the oil in a small roasting dish
lined with non-stick baking paper. Roast for 30 minutes or
until golden and caramelised.
Heat the remaining oil in a small frying pan over high heat.
Add the sage and cook for 30 seconds or until crispy.
Divide the risotto between plates and top with the parsnips,
sage, salt, pepper and extra pecorino to serve. Serves 4.
free-form four-cheese lasagne
400g fresh lasagne sheets, blanched
2 cups (480g) fresh ricotta
2 x 150g buffalo mozzarella, torn
300g tallegio, torn
sea salt and cracked black pepper
finely grated parmesan, to serve
Preheat oven to 240°C (475°F). Lay 1 sheet of the lasagne in
a lightly greased 20cm ovenproof frying pan, with the pasta
overhanging the edge of the pan. Top with ½ cup (60g) of the
ricotta, and a quarter each of the mozzarella and tallegio.
Fold over the lasagne sheet and top with ½ cup (60g) of the
ricotta, and a quarter each of the mozzarella and tallegio.
Repeat layering with the remaining lasagne sheets and
cheeses, finishing with the cheeses. Place on an oven tray and
cook for 15 minutes or until golden and bubbling. Sprinkle
with salt, pepper and parmesan to serve. Serves 4.
98 www.donnahay.com
eggplant schnitzels with creamy mash
and burnt butter
2 medium eggplants (aubergines), cut lengthways into
1.5cm-thick slices
1 tablespoon sea salt flakes
½ cup (75g) plain (all-purpose) flour
cracked black pepper
2 eggs
¼ cup (60ml) milk
3 cups (210g) sourdough breadcrumbs
1 teaspoon finely grated lemon rind
1 tablespoon finely chopped oregano
2 tablespoons finely chopped flat-leaf parsley leaves
2 cloves garlic, crushed
½ teaspoon dried chilli flakes
vegetable oil, for shallow-frying
40g unsalted butter
creamy mash
1kg sebago potatoes, peeled and chopped
40g unsalted butter
½ cup (60ml) milk
Preheat oven to 220°C (425°F). Place the eggplant slices on
2 large oven trays. Sprinkle each side with the salt and set
aside for 20 minutes.
While the eggplant is being salted, place the flour, salt
and pepper in a medium bowl and mix to combine. Place
the eggs and milk in a separate medium bowl and whisk
to combine. Place the breadcrumbs, lemon rind, oregano,
parsley, garlic, chilli, salt and pepper in a separate large
bowl and toss to combine.
Using paper towel, wipe off the excess salt from the
eggplant. Dust with the flour mixture, dip into the egg
mixture and press into the crumb mixture to coat.
Heat 3cm of oil in a large frying pan over medium heat.
Cook the eggplant, in batches, turning halfway, for
4–6 minutes or until golden. Place on a large oven tray
and cook in the oven for 10 minutes or until tender.
To make the creamy mash, place the potato in a large
saucepan of salted cold water over high heat and bring to
the boil. Cook for 15−20 minutes or until tender. Drain
and return to the saucepan. Add the butter, milk, salt and
pepper and mash until smooth.
Place the butter in a small frying pan over high heat and
cook for 4–6 minutes or until nut brown. Serve the schnitzels
with the creamy mash and burnt butter. Serves 4.
lentil and rye ‘meatballs’ with pappardelle and hazelnuts
 CRANE C2 SAUTÉ PAN FROM VINCENT DESIGN.

smoky mexican beans with polenta buttermilk dumplings

 favourite things . vegetarian comfort

recipe caption
cauliflower and cheese pies

www.donnahay.com 101
 favourite
xspecial
things . vegetarian
daysx
lentil and rye ‘meatballs’ with pappardelle
and hazelnuts
3 cups (210g) fresh rye breadcrumbs
¹⁄³ cup (80ml) milk
¼ cup (60ml) extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoons chopped dried porcini mushrooms
½ teaspoon caraway seeds, crushed
sea salt and cracked black pepper
400g can brown lentils, rinsed and drained
1 eggwhite
½ cup flat-leaf parsley leaves, finely chopped
2 teaspoons Dijon mustard
400g pappardelle pasta
200g mixed mushrooms, sliced+
1 cup (250ml) single (pouring) cream
¼ cup (35g) toasted hazelnuts, chopped
finely grated parmesan, to serve
chilli flakes, to serve
Place the breadcrumbs and milk in large bowl and set aside.
Heat 1 tablespoon of the oil in a large non-stick frying pan
over medium heat. Add the onion, garlic, porcini mushroom,
caraway seeds, salt and pepper, and cook for 5 minutes or
until softened. Add the porcini mixture, lentils, eggwhite,
parsley and mustard to the breadcrumb mixture and
mix well to combine. Roll teaspoonfuls of the mixture into
34 balls and set aside.
Heat 1 tablespoon of the oil in a large non-stick frying pan
over medium heat. Add half of the lentil and rye balls and
cook, turning occasionally, for 6 minutes or until golden.
Set aside and keep warm. Repeat with remaining lentil and
rye balls.
While the lentil and rye balls are cooking, cook the pasta
in a saucepan of salted boiling water for 6–8 minutes or until
al dente. Drain, reserving 1 cup (250ml) of the cooking liquid.
Heat the remaining oil in the frying pan over high heat.
Add the mixed mushrooms and cook for 6 minutes or until
softened. Add the cream and reserved cooking liquid, and
bring to a simmer. Return the lentil and rye balls to the pan.
Add the pasta and gently toss to combine. Top with the
hazelnut, parmesan and chilli flakes to serve. Serves 4–6.
+ We used Swiss brown, king and chestnut mushrooms.
recipe caption
102 www.donnahay.com
. story name
comfort
smoky mexican beans with polenta
buttermilk dumplings
1 eggplant (aubergine), halved lengthways
2 tablespoons extra virgin olive oil
sea salt and cracked black pepper
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon smoked paprika
¼ cup (80g) chipotle chillies in adobo
700g tomato puree (passata)
1½ cups (375ml) water
¼ cup (60ml) maple syrup
400g can chickpeas (garbanzos), rinsed and drained
400g can black beans, rinsed and drained
400g can black-eyed beans, rinsed and drained
polenta dumplings
1½ cups (225g) plain (all-purpose) flour
1 tablespoon baking powder
½ cup (85g) instant polenta
1½ cups (375ml) buttermilk
1 cup (120g) grated cheddar
40g unsalted butter, melted
Preheat oven to 240°C (475°F). Brush the cut side of the
eggplant with 1 tablespoon of the oil and sprinkle with the
salt and pepper. Place, cut-side down, on an oven tray lined
with non-stick baking paper and cook for 30 minutes or until
very tender. Reduce temperature to 200°C (400°F).
While the eggplant is cooking, heat the remaining oil in
a large heavy-based ovenproof saucepan over medium heat.
Add the onion, garlic, cumin, paprika, salt and pepper and
cook, stirring, for 4 minutes or until the onion and garlic is
softened. Scoop the flesh from the eggplant, add to the pan
and stir to combine. Add the chillies, tomato puree, water and
maple syrup and bring to a simmer. Add the chickpeas, black
beans and black-eyed beans, cover with a lid and cook in the
oven for 30 minutes.
To make the polenta dumplings, place the flour, baking
powder, polenta, buttermilk and cheddar in a large bowl
and mix to combine. Spoon the dumpling mixture over the
top of the beans, brush with the butter and cook in the oven
for 20 minutes or until golden and cooked through. Serve.
Serves 6.
CRANE C1 CASSEROLE PAN FROM VINCENT DESIGN.

slow-roasted tomato and bread soup with marscapone

 favourite
xspecial
things . vegetarian
daysx
slow-roasted tomato and bread soup
with marscapone
2 bulbs garlic, halved
1.5kg vine-ripened tomatoes
1 red onion, cut into wedges
¼ cup (60ml) extra virgin olive oil
sea salt and cracked black pepper
½ cup (140g) tomato paste
3 cups (750ml) water
2 cups (150g) torn sourdough
½ cup (125g) marscapone
red-vein sorrel leaves, to serve
basil and bay leaf oil
2 cups basil leaves
1 cup (250ml) boiling water
½ cup (125ml) extra virgin olive oil
4 bay leaves
Preheat oven to 200°C (400°F). Place the garlic, tomatoes,
onion, oil, salt and pepper on a large oven tray. Cook for
40 minutes or until the garlic and tomatoes are softened.
While the tomato mixture is cooking, make the basil and
bay leaf oil. Place the basil leaves in a medium bowl and pour
over the boiling water. Set aside for 1 minute. Drain, set aside
to cool slightly and, using your hands, squeeze out the water.
Place in the bowl, add the oil and, using a hand-held blender,
blend until combined. Place in a small frying pan over
medium heat. Add the bay leaves and cook for 2 minutes
or until fragrant. Remove the bay leaves. Set aside.
Squeeze the garlic from their skins and place in a medium
saucepan with the tomatoes. Add the tomato paste and water.
Place over medium heat, bring to a simmer and cook for
10 minutes. Using the hand-held blender, blend until smooth.
Return to the heat, add the bread and mix to combine.
Divide the soup between bowls, drizzle with the basil and
bay leaf oil and top with the marscapone and sorrel leaves
to serve. Serves 4.
recipe caption
104 www.donnahay.com
. story name
comfort
cauliflower and cheese pies
500g cauliflower florets
2 cloves garlic, thinly sliced
4 sprigs tarragon
1 tablespoon extra virgin olive oil
sea salt and cracked black pepper
20g unsalted butter
1 tablespoon plain (all-purpose) flour
²⁄³ cup (160ml) milk
¼ cup (60ml) single (pouring) cream
½ cup (50g) grated mozzarella
½ cup (40g) grated parmesan
¼ teaspoon grated nutmeg
1 egg, lightly beaten
hot-water pastry
150g unsalted butter, chopped
²⁄³ cup (160ml) water
2½ cups (375g) plain (all-purpose) flour
½ teaspoon table salt
Preheat oven to 200°C (400°F). Place the cauliflower, garlic,
tarragon, oil, salt and pepper on a large oven tray and toss
to combine. Cook for 15 minutes or until golden.
While the cauliflower is cooking, melt the butter in a small
saucepan over medium heat. Add the flour and whisk for
1–2 minutes or until a smooth paste forms. Gradually add
the milk and cream and cook, whisking, for 3–4 minutes or
until thickened slightly. Remove from the heat, add the
mozzarella, parmesan, nutmeg, salt and pepper, and whisk
to combine. Set aside and keep warm.
To make the hot-water pastry, place the butter and water
in a medium saucepan over high heat and bring to the boil.
Remove from the heat, add the flour and salt and stir until
a smooth dough forms. Turn out the dough onto a lightly
floured surface and knead until smooth and elastic. Divide
into 4 pieces and roll out each portion between 2 sheets of
non-stick baking paper to 3mm thick. Using a 20cm round
plate as a guide, cut out 4 circles and press into 4 x 1-cup-
capacity (250ml) ramekins. Re-roll the remaining pastry
to 3mm thick and cut out 4 circles to fit the top of the pies.
Spoon half of the bechamel sauce into the base of each pie,
tightly fill with cauliflower and top with the remaining
bechamel sauce. Brush the edge of the pastry with the egg
and press the tops onto each pie. Using a small, sharp knife,
make a small slit in the top. Brush the top with egg. Place
on an oven tray and cook for 25–30 minutes or until golden.
Sprinkle with pepper to serve. Makes 4.
 COMFORT
&S T Y L E
We’ve found a few cool updates for your home, centred around
warm shades of oak, chestnut and copper. The natural materials suit
any space and will uplift every corner of your kitchen and dining.
photography CHRIS COURT styling HANNAH BRADY

Round and rectangular chopping

boards, all from Chefs’ Warehouse
• White oak cheese paddle No.9, from
Sands Made • Cognac kangaroo
lacing, from Birdsall Leathercraft.
From top: Oak spoon, from Koskela • Sugar spoon, salt spoon, wooden teaspoon,
wooden fork and sugar spoon, all from Provider Store • Wooden salad server, from
Koskela • Antipasto wooden fork, from Provider Store • Salad server and Olive spoon
oak, both from Funkis • Antipasto wooden fork, from Provider Store • Wooden spoon,
sugar spoon and salt spoon, all from Provider Store • Large and medium timber
spoons, both from The Bay Tree • Salad server and Marmalade spoon oak, from Funkis.
 favourite things . get the look

Invest in classic, quality items that

From left: Malle W. Trousseau large
walnut chopping board and Sands Made
oak cheese paddle No.5, both from Spence
and Lyda • Vintage French breadboard
and Vintage industrial French wooden
bowls, all from Fossil Vintage • Linen tea
will stand the test of time and are
towel, from Provider Store • Wingnut and
Co. large cylinder from Koskela • Hay
always worthy of being pieces of art.
dishwashing brush, from Hay Mini Market
• Vintage timber breadknife and large
timber spoons, all from The Bay Tree •
Paintbrush, from Bauwerk paint • Vintage
copper saucepan, glazed ceramic jug and
glazed ceramic pourer, all from The Bay
Tree • Vintage crate, from Lunatiques •
Cannister large, from Sands Made • Grind
salt mill and pepper mill, from Spence
and Lyda • Cheese grater, from Funkis •
Kitchen turner, from Sands Made.
SEE DIRECTORY FOR STOCKIST DETAILS.

www.donnahay.com 107
 on trend . meatloaf

the modern
ME ATLOA F
It’s time to re-think meatloaf with these new
interpretations of the old-school crowd-pleaser.
We’ve updated it with complex yet comforting
flavours, delightful glazes, crispy toppings and
tender roasted fruit accompaniments, to make
irresistible recipes that are just as suited to
entertaining as they are to a cosy family night in.

photography CHRIS COURT styling STEVE PEARCE

RECIPES GEORGIE ESDAILE MERCHANDISING HANNAH BRADY

bacon-wrapped meatloaf with quince glaze

www.donnahay.com 109
 on trend . meatloaf

caramelised onion, mushroom and

smoked mozzarella skillet meatloaf
 xspecial daysx . story name
CREDIT NAME

recipe caption
classic tomato baked meatloaf

www.donnahay.com 111
 xspecial
on trend . meatloaf
daysx . story name
bacon-wrapped meatloaf with quince glaze
1 tablespoon extra virgin olive oil
2 leeks, thinly sliced
2 cloves garlic, crushed
2 tablespoons lemon thyme leaves
1½ cups (105g) sourdough breadcrumbs
¹⁄³ cup (80ml) milk
350g pork mince
350g veal mince
½ cup (80g) smoked almonds, chopped
½ teaspoon sea salt flakes
100g quince paste
¹⁄³ cup (80ml) water
22 slices streaky bacon
200g bunch black grapes
Preheat oven to 220°C (425°F). Heat the oil in a large non-stick
frying pan over medium heat. Add the leek, garlic and thyme,
and cook for 10–12 minutes or until softened.
Place the breadcrumbs and milk in a large bowl and set
aside for 5 minutes to soften. Add the pork mince, veal mince,
almond, salt and leek mixture and mix well to combine.
Place the quince paste and water in a small frying pan over
medium heat. Cook, stirring, for 4–5 minutes or until melted
and combined. Set aside.
Line a large oven tray with baking paper. Starting at each
short end of the tray, lay 3 bacon slices, side-by-side, so they
extend into the middle (they might not quite meet). Lay the
remaining bacon slices in 2 rows of 8 across the first slices.
Top the bacon with the mince mixture and shape into a thin
loaf on the tray. Wrap the 6 end slices of bacon up and over
the ends of the meatloaf. Starting at one end, wrap the
16 bacon slices, overlapping at an angle, over the loaf to cover
it. Brush with the quince glaze and cook for 30 minutes,
brushing every 15 minutes with the glaze.
Add the grapes to the tray and cook for a further 2 minutes
or until cooked through. Set aside to rest for 10 minutes
before slicing. Serve. Serves 6.
recipe caption
112 www.donnahay.com
caramelised onion, mushroom and smoked
mozzarella skillet meatloaf
1 tablespoon extra virgin olive oil
300g mixed mushrooms, sliced+
500g beef mince
500g veal mince
400g can lentils, rinsed and drained
½ cup (140g) store-bought caramelised onion
¼ cup rosemary leaves, chopped
1½ cups (105g) sourdough breadcrumbs
2 tablespoons caramelised balsamic vinegar++
2 teaspoons sea salt flakes
½ teaspoon cracked black pepper
100g thinly sliced smoked mozzarella
150g thinly sliced provolone cheese
crushed pink peppercorns, to serve
Preheat oven to 200°C (400°F). Heat the oil in a 25cm non-stick
ovenproof frying pan over high heat. Add the mushroom and
cook for 3–4 minutes or until golden brown. Remove from the
pan and set aside.
Place the beef mince, veal mince, lentils, onion, rosemary,
breadcrumbs, vinegar, salt and pepper in a large bowl and
mix well to combine. Press the mixture into the frying pan,
place on a large oven tray and cook in the oven for 15 minutes.
Top with the mushroom, mozzarella and provolone. Cook
for a further 18–20 minutes or until caramelised and cooked
through. Set aside to rest for 10 minutes before slicing.
Sprinkle with the peppercorns to serve. Serves 6.
+ We used Swiss brown, king brown and chestnut mushrooms.
++ You can find caramelised balsamic vinegar in supermarkets and
specialty food stores.
CREDIT NAME
individual fennel, pork and prosciutto
meatloaves with roasted apples

www.donnahay.com 113
 on trend . meatloaf
The trick to a perfect meatloaf is to include elements
that bring layers of flavour and texture, be it a spoon of
rich, sharp mustard or a layer of crispy, salty prosciutto.
individual fennel, pork and prosciutto
meatloaves with roasted apples
2 tablespoons extra virgin olive oil
1 medium bulb fennel, finely chopped
3 cloves garlic, sliced
1 leek, finely chopped
1 cup (70g) sourdough breadcrumbs
¼ cup (60ml) milk
300g pork mince
300g veal mince
¹⁄³ cup marjoram leaves
1 teaspoon sea salt flakes
cracked black pepper
12 thin slices prosciutto
6 large sage leaves
¼ cup (60ml) maple syrup
6 small red apples
Preheat oven to 200°C (400°F). Heat half the oil in a large
frying pan over medium heat. Add the fennel, garlic and
leek and cook for 6–8 minutes or until softened.
Place the breadcrumbs and milk in a large bowl and
set aside for 5 minutes to soften. Add the pork mince,
veal mince, marjoram, salt, pepper and fennel mixture,
and mix well to combine.
Lightly grease 6 x 5cm x 9cm ¾-cup-capacity (180ml)
mini loaf tins and line each with 2 slices prosciutto. Divide
the mince mixture between the tins. Fold over the
prosciutto, tucking a sage leaf under the prosciutto. Brush
with 1 tablespoon of the maple syrup, place on a large
oven tray and cook for 10 minutes. Place the apples on a
separate tray and brush with the remaining maple syrup
and remaining oil. Cook for a further 10–15 minutes or
until apples are tender and meatloaves are golden and
cooked through. Set aside to rest for 10 minutes before
serving. Sprinkle with pepper to serve. Serves 6.
114 www.donnahay.com
sticky bourbon-glazed meatloaf
3 air-dried chorizo (about 360g), casings removed, chopped
1 tablespoon extra virgin olive oil
2 red onions, finely chopped
4 cloves garlic, crushed
2 teaspoons smoked paprika
2 tablespoons thyme leaves
1 cup (90g) rolled oats
1½ cups (105g) sourdough breadcrumbs
½ cup (125ml) milk
1.5kg pork mince
2 tablespoons Dijon mustard
1 teaspoon sea salt flakes
1 sprig bay leaves
sticky bourbon glaze
½ cup (125ml) bourbon
¼ cup (60ml) Worcestershire sauce
¼ cup (90g) honey
1 tablespoon Dijon mustard
½ cup (90g) brown sugar
2 teaspoons smoked paprika
4 bay leaves
Preheat oven to 200°C (400°F). To make the sticky bourbon
glaze, place the bourbon, Worcestershire sauce, honey,
mustard, sugar, paprika and bay leaves in a small saucepan
over high heat. Bring to the boil and cook for 6–8 minutes
or until reduced and syrupy.
While the glaze is cooking, place the chorizo in a food
processor and process until finely chopped. Heat the oil
in a large heavy-based ovenproof oval dish over high heat.
Add the chorizo and cook for 6–8 minutes or until dark
golden. Add the onion, garlic, paprika and thyme and cook
for a further 3–4 minutes or until softened.
Place the oats, breadcrumbs and milk in a large bowl
and set aside for 5 minutes to soften. Add the pork mince,
mustard, salt and chorizo mixture and mix well to combine.
Press into the dish and pour over half of the glaze. Cook
in the oven for 30 minutes. Pour over the remaining glaze,
add the bay leaves and cook for 30 minutes or until sticky
and cooked through. Set aside to rest for 10 minutes before
slicing. Serve. Serves 8.
 xspecial daysx . story name
CREDIT NAME

recipe bourbon-glazed
sticky caption meatloaf

www.donnahay.com 115
 lamb, pine nut, currant and pistachio meatloaf

116 www.donnahay.com
 on trend . meatloaf
Speckled with nuts and currants,
this fragrant meatloaf is gloriously
sticky from its sweet vincotto glaze.
lamb, pine nut, currant
and pistachio meatloaf
1 tablespoon extra virgin olive oil, plus extra for drizzling
1 small bunch oregano, plus extra ½ cup oregano leaves
1 onion, finely chopped
3 cloves garlic, sliced
½ cup (100g) couscous
½ cup (125ml) boiling water
500g beef mince
500g lamb mince
1 teaspoon sea salt flakes
cracked black pepper
¼ teaspoon dried chilli flakes
1 cup flat-leaf parsley leaves, chopped
½ cup (70g) chopped pistachios
½ cup (80g) pine nuts
¹⁄³ cup (55g) currants
2 tablespoons vincotto
store-bought hummus, to serve
Preheat oven to 180°C (350°F). Heat the oil in a large non-stick
frying pan over medium heat. Add the oregano and cook for
30 seconds or until crisp. Remove and set aside.
Add the onion, garlic and extra oregano leaves to the pan
and cook for 5–6 minutes or until softened.
Place the couscous and boiling water in a large bowl, cover
with plastic wrap and set aside for 5 minutes or until the
water is absorbed. Add the beef mince, lamb mince, salt,
pepper, chilli, parsley, onion mixture and half each of the
pistachio, pine nuts and currants. Mix well to combine.
Press into a lightly greased 15cm 6-cup-capacity (1.5-litre)
ovenproof saucepan+. Brush with half the vincotto and drizzle
with olive oil. Cook for 40 minutes or until golden brown.
Brush with the remaining vincotto and sprinkle over the
remaining pistachio, pine nuts and currants. Cook for a further
8–10 minutes or until golden brown and cooked through. Set
aside to rest for 10 minutes before slicing. Top with the crispy
oregano and serve with the hummus. Serves 6.
+ Alternatively, place the meatloaf on a large lightly greased oven
tray lined with non-stick baking paper and shape into a loaf.
classic tomato baked meatloaf
1 tablespoon extra virgin olive oil
100g streaky bacon (about 4 slices), rind
removed, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
4 cloves garlic, sliced
2 tablespoons thyme leaves
¾ cup (65g) rolled oats
½ cup (125ml) milk
500g beef mince
500g pork and veal mince
2 eggs
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 teaspoons sea salt flakes
1 teaspoon cracked black pepper, plus extra to serve
2 x 400g cans diced tomatoes
1 cup (250ml) water
finely grated parmesan and rosemary leaves, to serve
Preheat oven to 200°C (400°F). Heat the oil in a large non-stick
frying pan over high heat. Add the bacon and cook for
3 minutes or until golden and crisp. Add the onion, carrot,
garlic and thyme, and cook for 5 minutes or until softened.
Place the oats and milk in a large bowl and set aside for
5 minutes to soften. Add the beef mince, pork and veal
mince, eggs, Worcestershire sauce, tomato paste, salt, pepper
and bacon mixture and mix well to combine.
Shape into a large loaf and place in a heavy-based
deep-sided roasting tray. Add the tomatoes and water, and
cook for 45 minutes or until the meatloaf is dark golden
brown and cooked through, and the sauce is reduced. Set
aside to rest for 10 minutes before slicing. Top with the
parmesan, rosemary and extra pepper to serve. Serves 6.
sichuan
photography WILLIAM MEPPEM styling STEVE PEARCE
RECIPES JESSICA BROOK MERCHANDISING HANNAH BRADY
 inspired . sichuan

Embrace the bold flavours and tingling

heat of this unforgettable Chinese cuisine.

crispy jasmine tea-smoked duck + sweet soy-braised peanuts

www.donnahay.com 119
 inspired . sichuan

Sichuan cooking is famous for its

complexity of flavours .
The cornerstone is the Sichuan
peppercorns, which have an
unmistakably smoky, slightly
numbing, tongue-tingling
effect. They team up with
invigorating chillies, fermented
beans and aromatic spices to
addictive
create distinct and
combinations. Best of all, it is
easy to create in your kitchen,
with stunning results.
pork wontons in Sichuan chilli oil

www.donnahay.com 121
 inspired . sichuan

crispy-skin snapper with sichuan soy broth

dan dan noodles

www.donnahay.com 123
 inspired . sichuan
Toasted chillies infuse these crisp pork
morsels with a deep, smoky heat.
crispy jasmine tea-smoked duck
2 tablespoons Sichuan peppercorns
2 teaspoons fennel seeds
1 tablespoon coriander seeds
2 tablespoons cumin seeds
1 tablespoon Chinese five spice
¼ cup (30g) sea salt flakes, plus extra to serve
1.2kg whole duck, patted dry and halved lengthways
(backbone removed)
1 cup (200g) jasmine rice
1 cup (80g) jasmine tea leaves
½ cup (90g) brown sugar
vegetable oil, for deep-frying
½ cup (100g) rice flour
sweet soy-braised peanuts, to serve (see recipe, page 130)
Place the peppercorns, fennel, coriander and cumin in a small
frying pan and toast for 30 seconds or until fragrant. Place
in a mortar, add the Chinese five spice and salt, and pound
with a pestle until fine, or grind in a spice grinder. Place the
duck on an oven tray and rub all over with the spice mixture.
Refrigerate, uncovered, for 1 hour to absorb the spices.
Remove the duck from the fridge and set aside at room
temperature for 30 minutes.
Place the rice, tea leaves and sugar in a large bowl and mix
to combine. Line a large, flameproof, deep-sided roasting tray
with 2 layers of aluminium foil, add the rice mixture and
spread evenly. Place a lightly greased wire rack in the dish,
ensuring it sits above the rice mixture. Place the dish over
high heat. Once the rice mixture begins to smoke, place the
duck, skin-side up, on the rack. Cover tightly with aluminium
foil, reduce heat to medium and smoke for 30 minutes. Turn
off the heat and set aside, covered, for 30 minutes. Remove
the foil, place the duck on a plate and set aside to cool.
Refrigerate, uncovered, for 30 minutes.
Half-fill a large saucepan with vegetable oil and heat until
it reaches 190°C (375°F) on a deep-frying thermometer. Cut
the duck into 8 pieces and dust with the rice flour. Fry, in
batches, for 4–5 minutes or until crisp and deep golden. Drain
on paper towel. Sprinkle with the extra salt and sweet
soy-braised braised peanuts to serve. Serves 4–6.
hot and numbing pork belly
2 tablespoons Sichuan peppercorns, plus
2 tablespoons extra, crushed
1 teaspoon cumin seeds
3 teaspoons coriander seeds
800g boneless pork belly, rind removed and
cut into 2cm pieces
¼ cup (60ml) soy sauce
2 teaspoons caster (superfine) sugar
½ teaspoon sea salt flakes
vegetable oil, for deep-frying
¼ cup (35g) self-raising (self-rising) flour
6 cloves garlic, thinly sliced
1 tablespoon shredded ginger
2 tablespoons sesame seeds
4 cups (120g) dried chillies
1 cup (140g) peanuts
Place the peppercorns, cumin and coriander in a small frying
pan over high heat and toast for 30 seconds or until fragrant.
Place in a mortar and pound with a pestle until fine, or grind
in a spice grinder. Place the pork belly, soy sauce, sugar, salt
and ground spices in a large zip-lock plastic bag and toss to
coat. Refrigerate for 30 minutes to marinate.
Fill a wok with 5cm of the oil and heat over high heat until
the oil is smoking. Remove the pork from fridge, add the flour
to the bag and shake to combine. Cook the pork, in batches,
for 4 minutes or until crispy. Remove with a slotted spoon
and set aside on an oven tray lined with paper towel.
Carefully pour the oil from the wok and discard, reserving
¼ cup (60ml) oil in the wok. Return the wok to high heat, add
the garlic and ginger and cook for 2 minutes. Add the sesame
seeds, dried chillies, peanuts and extra Sichuan peppercorns
and cook for 1 minute. Return the pork to the wok and cook,
tossing, for a further 2 minutes. Serve. Serves 4–6.
hot and numbing pork belly

www.donnahay.com 125
 inspired . sichuan
crispy-skin snapper with sichuan soy broth
vegetable oil, for shallow-frying
2 x 420g whole snapper, trimmed
1 tablespoon rice flour
sea salt flakes
½ teaspoon ground white pepper
micro (baby) radish sprouts, to serve
sichuan soy broth
¼ cup (60ml) soy sauce
¼ cup (60ml) Chinese cooking wine (Shaoxing)
1 tablespoon caster (superfine) sugar
2 teaspoons sesame oil
4 star anise
3 cups (750ml) water
10 dried chillies, chopped
1 tablespoon Sichuan peppercorns
To make the Sichuan soy broth, place the soy sauce, cooking
wine, sugar, sesame oil, star anise, water, dried chilli and
peppercorns in a medium saucepan over medium heat. Bring
to a simmer, reduce heat to low and cook for 15 minutes.
Fill a wok with 5cm of the oil and place over high heat. Slice
3 cuts into both sides of each fish. Place the rice flour, salt and
pepper in a small bowl and mix to combine. Dust each fish
well with the flour mixture. Carefully lower the fish, one at
a time, into the oil and cook for 4–6 minutes each side or until
light golden and crispy. Place the fish on a platter. Spoon over
the broth and top with the radish sprouts to serve. Serves 4.
126 www.donnahay.com
dry-fried chilli brisket
1 litre water
1½ cups (375ml) soy sauce
1 cup (250ml) Chinese cooking wine (Shaoxing)
1 cup (220g) caster (superfine) sugar
3 green onions (scallions), halved, plus 4 extra, cut into
3cm lengths
10cm-piece ginger, thinly sliced
1 head garlic, halved, plus 2 cloves extra, crushed
4 star anise
2 cinnamon sticks
6 strips orange peel
4 dried chillies
1.2kg beef brisket
¼ cup (60ml) vegetable oil
1 tablespoon grated ginger
1 tablespoon Sichuan peppercorns, crushed
black vinegar pickled sprouts and Sichuan chilli oil,
to serve (see recipes, page 130)
Preheat oven to 180°C (350°F). Place the water, soy sauce,
cooking wine, sugar, onion, ginger, garlic, star anise,
cinnamon, orange peel and chillies in a large heavy-based
ovenproof saucepan. Place over high heat and bring to a
simmer. Add the brisket and cover with a lid. Cook in the
oven for 2½ hours or until tender. Remove the brisket from
the braising liquid, reserving the liquid. Shred the brisket
and set aside.
Heat the oil in a wok over high heat until smoking. Cook
the brisket, in batches, for 2 minutes or until golden and
crisp. Remove and set aside. Add the grated ginger,
peppercorns, brisket and extra garlic to the wok, and cook
for 4 minutes. Add ½ cup (125ml) brisket cooking liquid and
cook for a further 4 minutes or until dry and sticky. Add the
extra green onion and toss for 1 minute. Serve the brisket
with the black vinegar pickled bean sprouts and Sichuan
chilli oil. Serves 4–6.
dry-fried chilli brisket + black vinegar pickled sprouts
 inspired . sichuan
mapo tofu
1 tablespoon fermented black beans +
1 tablespoon vegetable oil
3 cloves garlic, crushed
1 tablespoon finely grated ginger
¼ cup (70g) chilli bean sauce +
¼ cup (60ml) Chinese cooking wine (Shaoxing)
1 tablespoon soy sauce
1½ cups (375ml) water
1 teaspoon cornflour (cornstarch)
1 teaspoon ground white pepper
900g silken tofu, cut into cubes
1 teaspoon Sichuan peppercorns, crushed
purple basil leaves, to serve
Place the black beans in a small bowl and cover with boiling
water. Set aside to soak for 10 minutes. Drain.
Heat the oil in a large deep-sided frying pan over medium
heat. Add the garlic and ginger and cook for 2 minutes. Place
the black beans, chilli bean sauce, cooking wine, soy sauce,
water and cornflour in a small bowl and mix to combine.
Add to the pan and bring to a simmer. Add the pepper and
tofu, and cook for a further 5 minutes or until the tofu is hot
and sauce has reduced slightly. Top with the peppercorns and
basil to serve. Serves 4–6.
+ You can find fermented black beans and chilli bean sauce in
Asian grocers.
pork wontons in sichuan chilli oil
400g pork mince
2 teaspoons grated ginger
2 tablespoons oyster sauce
1 green onion (scallion), finely chopped
¼ teaspoon ground white pepper
2 teaspoons caster (superfine) sugar
28 round gow gee wrappers
½ cup (125ml) Sichuan chilli oil (see recipe, page 130)
2 tablespoons Chinese black vinegar
1 tablespoon Chinese cooking wine (Shaoxing)
black sesame seeds and micro (baby) purple shiso, to serve
garlic paste
2 cloves garlic, crushed
½ teaspoon caster (superfine) sugar
½ teaspoon table salt
1 teaspoon sesame oil
Place the pork, ginger, oyster sauce, onion, pepper and sugar in
a medium bowl and mix well to combine. One at a time, place
the gow gee wrappers on a clean surface and brush the edges
with water. Place heaped teaspoonfuls of the pork mixture in
the centre of each wrapper and pinch the sides together to seal.
Place a large saucepan of water over high heat and bring
to the boil. Cook the dumplings, in batches, for 3 minutes
or until cooked through, removing with a slotted spoon.
Reserve ½ cup (125ml) of the cooking liquid. Place the chilli
oil, vinegar, cooking wine and reserved cooking liquid in
a small bowl and mix to combine. Set aside.
To make the garlic paste, place the garlic, sugar, salt and
sesame oil in a bowl and mix to combine.
Top dumplings with the chilli oil mixture and garlic paste.
Sprinkle with sesame seeds and shiso to serve. Serves 4–6.
dan dan noodles
2 tablespoons fermented black beans +
300g pork mince
¹⁄³ cup (80ml) Chinese cooking wine (Shaoxing)
2 teaspoons caster (superfine) sugar
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon sesame oil
¼ cup (70g) sesame paste +
1 clove garlic, crushed
½ cup (125ml) boiling water
500g fresh wheat noodles ++
4 garlic chives, thinly sliced
fried eschalots (French shallots), to serve
Sichuan chilli oil, to serve (optional) (see recipe, p130) +++
Place the black beans in a small bowl and cover with boiling
water. Set aside to soak for 10 minutes. Drain.
Place the pork mince in a medium bowl with ¼ cup (60ml)
cooking wine and 1 teaspoon caster sugar, and mix well to
combine. Heat the oil in a large frying pan over high heat. Add
the pork mixture and black beans and cook, breaking up the
mince with the back of a spoon, for 10 minutes or until crisp.
While the pork is cooking, place the soy sauce, sesame
oil, sesame paste, garlic, boiling water, remaining cooking
wine and remaining sugar in a large bowl and mix to combine.
Cook the noodles in a medium saucepan of boiling water for
3–4 minutes or until tender. Drain, add to the sesame mixture
and toss to combine. Divide between bowls and top with
the mince, garlic chives, fried eschalots and Sichuan chilli
oil (if using) to serve. Serves 4–6.
+ You can find fermented black beans and sesame paste in
Asian grocers.
++ You can find fresh wheat noodles in supermarkets or Asian
grocers in the refrigerated section.
+++ Alternatively, you can use store-bought Sichuan chilli oil,
available from supermarkets or Asian grocers.
Pair cool, silky fiery
tofu with a sauce and
essential sprinkle of Sichuan peppercorns.

mapo tofu

www.donnahay.com 129
 inspired . sichuan

Complete your meal with easy to master

elements that add balance through crisp
freshness and . vibrant warmth

1 black vinegar
pickled sprouts

300g bean sprouts, trimmed

1 clove garlic, crushed
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon Chinese black vinegar

Place the bean sprouts in a medium bowl and pour over

boiling water. Drain immediately and refresh under cold
water. Place the garlic, sesame seeds, sesame oil, soy
sauce and black vinegar in a medium bowl. Add the bean
3 sichuan chilli oil

2 cups (500ml) vegetable oil

6 star anise
sprouts and set aside for 5 minutes to pickle. Serve 1 tablespoon coriander seeds
immediately. Makes 3 cups. 6 cloves garlic

2
2 green cardamom pods
sweet soy-braised 2 bay leaves
peanuts 1 cinnamon stick
½ teaspoon whole cloves
1 cup (140g) raw peanuts 5cm-piece ginger, sliced
1 cup (250ml) boiling water 1½ cups (55g) dried chillies
4cm-piece ginger, thinly sliced 2 teaspoons Sichuan peppercorns
2 cloves garlic, unpeeled 1 tablespoon soy sauce
1 cinnamon stick 1 teaspoon sea salt flakes
3 star anise 1 tablespoon caster (superfine) sugar
1½ cups (325ml) water
¼ cup (60ml) oyster sauce Place the oil, star anise, coriander, garlic, cardamom, bay
1 tablespoon white (granulated) sugar leaves, cinnamon, cloves and ginger in a small saucepan
over medium heat. Bring to a simmer, reduce heat to low
Place the peanuts in a heatproof bowl and pour over and cook for 20 minutes or until the garlic is dark golden.
the boiling water. Set aside for 10 minutes to soak. While the spices are cooking, place the chillies and
Drain and place in a small saucepan. Add the ginger, peppercorns in a food processor and process until finely
garlic, cinnamon, star anise, water, oyster sauce and chopped. Place in a large heatproof bowl and add the soy
sugar. Bring to a simmer over medium heat and cook sauce, salt and sugar. Pour the oil through a colander
for 10–15 minutes or until syrupy. Makes 1½ cups. onto the chillies. Set aside to cool. Makes 2½ cups.
Note: These peanuts will keep refrigerated in an airtight Note: You can store this Sichuan chilli oil in an airtight jar for
container for up to one week. up to two months.
 1

2
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 sweet . coconut + cacao

coconut

photography CHRIS COURT

styling STEVE PEARCE
 RECIPES JESSICA BROOK MERCHANDISING HANNAH BRADY

cacao

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133
 Our love of chocolate is
forever, but lately we’ve
been swapping it for the
more potent cacao. With
mood-boosting benefits and
good-for-you antioxidants,
we can’t get enough of its
cold-pressed dark, rich flavour.
The yin and yang pairing with
fresh, light coconut is a real
pleasure, so join us in an
unforgettable story of
happily ever afters…

134 www.donnahay.com
 sweet . daysx
xspecial . story
coconut + cacao
name
CERAMIC BOWL FROM ALL FIRED UP POTTERY

recipe caption
spiced cacao and coconut chia mousse
 1

3
cacao,

PLATTER, SMALL HANDMADE BOWLS AND PATTERNED HANDMADE SPOON, FROM ALL FIRED UP POTTERY.
the story
The cocoa tree (Theobroma
cacao) bears wonderful fruit

4 called cocoa pods (1). At harvest,

these pods are lovingly picked
and cracked open to reveal about
20 to 40 cocoa beans (2). Some
beans are roasted and eventually
become cocoa, while others
embark on a cooler journey
and are cold-pressed. These
raw beans are fermented and
chopped to make cacao nibs (3),
which are rich in antioxidants and
magnesium. Filtration removes
the cocoa butter, and what’s
left is dried and crushed… voila,
cacao powder (4) is born! You
can find cocoa beans, cacao nibs
and cacao powder in health
food stores and supermarkets.

136 www.donnahay.com
 sweet . daysx
xspecial . story
coconut + cacao
name

recipe
raw cacao,
caption
coconut and walnut cake
 spiced cacao and coconut chia mousse raw lamingtons with blackberry jam

400ml can coconut milk 3 cups (450g) raw cashews

¼ cup (25g) cacao powder 1½ cups (120g) desiccated coconut
½ tablespoon vanilla extract ¾ cup (180ml) coconut cream
3 fresh dates (about 45g), pitted ¼ cup (50g) coconut oil, melted
2 tablespoons maple syrup ¼ cup (90g) honey
½ teaspoon ground cinnamon 3 cups (225g) shredded coconut
¹⁄³ cup (60g) black chia seeds blackberry chia jam
coconut cream and cacao nibs, to serve 250g blackberries
1½ tablespoons honey
Place the coconut milk, cacao powder, vanilla, dates, 1 tablespoon lemon juice
maple syrup and cinnamon in a blender and blend until 1 tablespoon water
smooth. Pour into a jug, add the chia seeds and whisk to 1 tablespoon black chia seeds
combine. Pour the mixture into 4 x 1-cup-capacity (250ml) chocolate icing
glasses + and refrigerate for 2 hours. ¼ cup (60ml) coconut cream
Spoon over the coconut cream and sprinkle with cacao ½ cup (50g) cacao powder
nibs to serve. Serves 4. ½ cup (100g) coconut oil, melted
+ We served our cacao coconut mouse in coconut halves. 2 tablespoons honey

Lightly grease a 20cm x 30cm baking tin, line with non-stick

raw cacao, coconut and walnut cake
3 cups (300g) walnuts
¹⁄³ cup (55g) sultanas
15 fresh dates (about 225g), pitted
½ cup (50g) cacao powder
¹⁄³ cup (65g) coconut oil, melted
1 cup (90g) rolled oats
2 teaspoons vanilla extract
¼ cup (20g) toasted shredded coconut
crushed cacao nibs, to serve
Place the walnuts and sultanas in a large heatproof bowl
and cover with boiling water. Set aside for 10 minutes to
soak. Drain and place in a food processor. Add the dates
and process for 2 minutes or until smooth. Add the cacao,
coconut oil, oats, vanilla and shredded coconut, and process
for 1 minute or until combined. Line an 18cm round tin
with non-stick baking paper. Press the mixture into the tin,
pushing down with the back of a spoon to smooth the top.
Refrigerate for 2 hours. Remove from the tin and sprinkle
with the cacao nibs to serve. Serves 12–14.
Note: You can keep this cake in an airtight container in the fridge for
up to three days.
baking paper and set aside. Place the cashews in a food
processor and process until finely chopped. Add the
desiccated coconut, coconut cream, coconut oil and honey,
and pulse until the mixture comes together. Spoon the
mixture into the tin and press evenly with the back of the
spoon. Refrigerate for 1 hour or until firm.
While the cashew mixture is chilling, make the blackberry
chia jam. Place the blackberries, honey, lemon juice, water
and chia seeds in a small saucepan over medium heat. Bring
to a simmer and cook, stirring occasionally, for 12–15 minutes
or until thickened. Place in a medium bowl and refrigerate for
15 minutes or until cold.
Remove the cashew ‘sponge’ from the tin and cut in half.
Spread one half with the jam and sandwich with the
remaining half. Place on a tray lined with non-stick baking
paper and freeze for 15 minutes or until jam is firm.
To make the chocolate icing, place the coconut cream,
cacao powder, coconut oil and honey in a small bowl and
whisk to combine. Set aside.
Remove the lamington from the freezer and cut into 3cm
squares, trimming the excess. Dip one lamington into the
chocolate icing and roll in the shredded coconut. Repeat with
the remaining lamingtons. Serve immediately or refrigerate
until ready to serve. Makes 15.

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 sweet . coconut + cacao

raw lamingtons with blackberry jam

coconut and cacao self-saucing pudding
sweet . coconut + cacao

SMALL SHALLOW BOWL AND HANDMADE LONG SPOON, FROM ALL FIRED UP POTTERY.
 xspecial daysx . story name
SIDE PLATE FROM ALL FIRED UP POTTERY. SEE DIRECTORY FOR STOCKIST DETAILS.

recipeand
cacao
salted coconut
caption
coconut
rough
self-saucing pudding

www.donnahay.com 141
 sweet . coconut + cacao

coconut and cacao self-saucing pudding coconut caramel slice

½ cup (50g) cacao powder, sifted, plus extra for dusting ½ cup (100g) coconut oil, melted, plus ¼ cup (50g) extra
80g raw cacao chocolate, chopped 2½ cups (190g) shredded coconut
¹⁄³ cup (65g) coconut oil 2 teaspoons vanilla extract
¹⁄³ cup (115g) honey 1¼ cups (160g) spelt flour, sifted
4 eggs, at room temperature ½ cup (50g) cacao powder, sifted
160g raw cacao chocolate, finely chopped
Preheat oven to 180°C (350°F). Lightly grease the base of ¼ cup (90g) honey
4 x 1-cup-capacity (250ml) dariole moulds, line with non-stick coconut date caramel
baking paper and dust with the extra cacao. Set aside. 25 fresh dates (about 375g), pitted
Place the chocolate and coconut oil in a small saucepan ½ cup (100g) coconut oil, melted
over low heat and stir until melted. Place the honey, cacao 1¼ cups (310ml) coconut cream
powder and eggs in a medium bowl and whisk until smooth.
Add the chocolate mixture and whisk until smooth. Divide Preheat oven to 160°C (325°F). Line the base of a lightly
between the dariole moulds and place on a baking tray. greased 20cm x 30cm slice tin with non-stick baking paper
Cook for 10 minutes or until puffed. Gently turn out the cakes and set aside.
immediately and dust with extra cacao to serve. Makes 4. Place the coconut oil, shredded coconut, vanilla, flour
Note: Serve immediately to ensure the cakes have a lovely, and cacao powder in a large bowl and mix well to combine.
molten centre. Press into the base of the tin. Bake for 10 minutes or until
dry to the touch.
salted coconut rough To make the coconut date caramel, place the dates,
coconut oil and coconut cream in a food processor and
½ cup (100g) coconut oil, melted process for 3 minutes or until very smooth. Spoon over
½ cup (50g) cacao powder, sifted the base and spread evenly. Cook for 30 minutes or until
2 tablespoons honey set. Set aside for 10 minutes to cool slightly.
2 teaspoons vanilla extract Place the chocolate, honey and extra coconut oil in a
1 fresh coconut, flesh chopped+ small saucepan over low heat until melted. Pour over the
½ cup (7.5g) puffed brown rice slice. Using a hot knife, cut into slices to serve. Makes 20.
1 tablespoon cacao nibs Note: You can store the caramel slice refrigerated in an airtight
½ teaspoon sea salt flakes container for up to one week.
1 cup (50g) flaked coconut

Place the coconut oil, cacao powder, honey and vanilla in

a small saucepan over low heat and stir to combine.
Place the fresh coconut, puffed brown rice, cacao nibs, salt
and ½ cup (25g) of the flaked coconut in large bowl. Pour over
the honey mixture and mix to combine. Line a large baking
tray with non-stick baking paper and pour the mixture
over. Top with the remaining flaked coconut. Freeze for
1 hour or until set. Break into shards to serve. Serves 8–10.
+ Fresh coconuts are available from greengrocers. To crack them
open, pierce the eyes with a screwdriver and drain the liquid.
Preheat oven to 220°C (425°F). Place on a baking tray and cook
for 5 minutes. Remove from the oven and carefully crack open
with a hammer. The flesh can be chopped or shaved.
Note: You can keep this refrigerated in an airtight container
for up to one week.

142 www.donnahay.com
 xspecial daysx . story name

recipe
reci
coconut
ipe capti
caption
caramel
ion slice
 special days . rum desserts

THE
RUM A FFA IR
It certainly has a colourful history, and
now this favourite drop of pirates and
rebels is back in the spotlight, with more
and more carefully crafted flavours.
We’ve taken the smooth, rich tones of
this old-world drink and given it new life
with the ultimate indulgent desserts.
Let us take you on a wonderful journey
of sweet and spicy adventure…

RECIPES GEORGIE ESDAILE MERCHANDISING HANNAH BRADY LOCATION J&M, SYDNEY, NEW SOUTH WALES
photography CHRIS COURT styling STEVE PEARCE

144 www.donnahay.com
ricotta-filled golden rum crepes
 special days . rum desserts

rum and raisin caramels

146 www.donnahay.com
spiced rum cream buns
 special days . rum desserts
rum and raisin caramels
¾ cup (110g) raisins
¼ cup (60ml) dark rum, plus ½ cup (125ml) extra
2 cups (500ml) double (thick) cream
2½ cups (550g) white (granulated) sugar
100g unsalted butter, chopped
2 teaspoons vanilla extract
1 cup (350g) golden syrup
sea salt flakes, for sprinkling
Place the raisins and rum in a small saucepan over high heat.
Bring to the boil and cook for 4–5 minutes or until the rum
has been absorbed. Set aside.
Line a lightly greased 20cm square tin with non-stick baking
paper. Place the cream, sugar, butter, vanilla, golden syrup and
extra rum in a large saucepan over high heat and cook, stirring
occasionally, until sugar is dissolved and mixture comes to
the boil. Reduce heat to medium and cook for 18–20 minutes
or until the temperature reaches 122°C (252°F) on a sugar
thermometer. Remove from the heat, add the raisin mixture
and stir until just combined. Carefully pour the hot caramel
mixture into the prepared tin. Set aside for 6 hours, or
overnight, until the mixture has cooled and firmed. Cut into
5cm x 2cm pieces and sprinkle with salt to serve. Makes 40.
spiced rum cream buns
1 cup (250ml) milk, plus 2 teaspoons extra
50g unsalted butter, chopped
¼ cup (55g) caster (superfine) sugar
2 teaspoons dried yeast
3¼ cups (485g) plain (all-purpose) flour
2 eggs
1 egg yolk
¼ cup (60ml) spiced rum
icing (confectioner’s) sugar, for dusting
spiced rum cream
1½ cups (375ml) single (pouring) cream
250g sour cream
1 teaspoon vanilla extract
¼ cup (40g) icing (confectioner’s) sugar
2 tablespoons spiced rum
Place ½ cup (125ml) of the milk in a small saucepan over high
heat and bring to a simmer. Remove from the heat, add the
butter and sugar, and stir until melted. Add the remaining
milk and set aside for 5 minutes to cool to room temperature.
Add the yeast and mix to combine. Set aside in a warm
place for 5 minutes or until the surface is foamy.
148 www.donnahay.com
Place the flour, 1 egg, egg yolk and yeast mixture in the bowl
of an electric mixer fitted with a dough hook. Knead for 5–6
minutes or until smooth and elastic. Place in a lightly greased
large bowl, cover with a clean damp tea towel and place in
a warm place for 1 hour 30 minutes or until doubled in size.
Divide the dough into 12 pieces and roll into balls. Divide
between 2 lightly greased large baking trays lined with
non-stick baking paper. Cover with clean damp tea towels
and set aside in a warm place for 30 minutes or until risen.
Preheat oven to 180°C (350°F). Place the remaining egg and
extra milk in a small bowl and lightly beat. Brush the tops
of the buns with the egg mixture and cook for 15–16 minutes
or until puffed and golden brown. Set aside to cool completely.
To make the spiced rum cream, place the cream, sour
cream, vanilla, icing sugar and rum in a large bowl and whisk
until firm peaks form. Place in a piping bag fitted with a 1cm
star nozzle. Slice the top off each bun and brush with the
rum. Pipe the cream onto each base, top with the lid and dust
with the icing sugar to serve. Makes 12.
prune and burnt butter dark rum trifles
125g unsalted butter, chopped
½ cup (125ml) dark rum
½ cup (125ml) maple syrup
¼ cup (45g) dark brown sugar
1 vanilla bean, split and seeds scraped
1 cup prunes (170g), chopped
½ cup (60g) dried baby figs +
1 cup (250g) mascarpone
½ cup (60ml) single (pouring) cream
1 tablespoon icing (confectioner’s) sugar, sifted
3 slices brioche, quartered
¼ cup (20g) natural flaked almonds, toasted
Heat the butter in a large non-stick frying pan over high heat.
Cook for 5–6 minutes or until foamy and nut brown. Add the
rum, maple syrup, sugar, vanilla bean and seeds, reduce heat
to low and cook for 5–6 minutes or slightly reduced. Add the
prune and figs and cook for a further 3–4 minutes or until
syrupy and fruit has softened.
Place the mascarpone, cream and icing sugar in a large
bowl and whisk until soft peaks form.
Divide the brioche between 6 glasses. Top with the prune
and syrup mixture, mascarpone cream and almonds to serve.
Serves 6.
+ Dried baby figs can be found in specialty food stores. If unavailable,
you can use chopped dried figs instead.
prune and burnt butter dark rum trifles
 special days . rum desserts

Distilled from molasses

or sugarcane, rum is the
natural best friend of
desserts, enhancing the
sweetness with velvety,
complex notes and deep
hints of caramelisation.

150 www.donnahay.com
pineapple rum jam fritters
 special days . rum desserts
pineapple rum jam fritters
2 teaspoons dried yeast
1 tablespoon caster (superfine) sugar
¾ cup (180ml) lukewarm milk
2¼ cups (360g) 00 flour+
20g unsalted butter, melted
1 egg
vegetable oil, for deep-frying
¼ cup (60ml) white rum
2 cups (440g) white (granulated) sugar
pineapple rum jam
1 small pineapple (about 1kg) peeled and finely chopped
½ cup (110g) caster (superfine) sugar
½ cup (125ml) white rum
To make the pineapple rum jam, heat a large non-stick frying
pan over high heat. Add the pineapple, sugar and rum and
cook, stirring occasionally, for 15–18 minutes or until thick
and liquid has been absorbed. Set aside to cool.
Place the yeast, sugar, milk, flour, butter, egg and half of the
pineapple rum jam in the bowl of an electric mixer fitted with
a dough hook. Knead for 5 minutes or until smooth and elastic.
Transfer to a lightly greased large bowl, cover with plastic wrap
and set aside in a warm place for 1 hour or until doubled in size.
Half-fill a large saucepan with vegetable oil and place over
medium heat until the temperature reaches 180°C (350°F) on
a deep-frying thermometer.
While the oil is heating, divide the dough into 20 pieces.
Roll out on a lightly floured surface. Cook the fritters, in
batches, turning halfway, for 1–2 minutes or until golden.
Using a slotted spoon, remove from the oil. Brush with the
rum and toss in the sugar to coat. Serve immediately with
the remaining pineapple rum jam. Makes 20.
+ 00 flour is a strong, white flour. It is available from the baking
aisle of the supermarket.
152 www.donnahay.com
vanilla syrup golden rum babas
1½ cups (330g) caster (superfine) sugar
2½ cups (625ml) water
¾ cup (180ml) golden rum
1 vanilla bean, split and seeds scraped
dough
1¾ cups (260g) plain (all-purpose) flour
1 teaspoon dried yeast
¼ cup (55g) caster (superfine) sugar
¼ cup (60ml) lukewarm milk
2 eggs
100g unsalted butter, chopped and softened
To make the dough, place the flour, yeast and sugar in the bowl
of an electric mixer fitted with a dough hook and mix to
combine. Add the milk and eggs, and mix until just combined.
Gradually add the butter, 1 spoonful at a time, and mix for
5–6 minutes or until smooth and elastic. Place in a lightly
greased large bowl, covered with plastic wrap. Set aside in
a warm place for 1 hour 30 minutes or until doubled in size.
Divide the dough into 8 pieces. Roll 1 piece into a log, shape
into a circle, pinch the ends to seal and place in a well-greased
8cm doughnut mould. Repeat with the remaining dough.
Place on a large baking tray, cover with plastic wrap and
set aside in a warm place for 30 minutes or until risen.
Preheat oven to 180°C (350°F). Cook for 15–18 minutes or
until golden brown and cooked when tested with a skewer.
Set aside to cool slightly before turning out.
While the babas are cooking, place the sugar, water, rum,
vanilla bean and seeds in a medium saucepan over high heat.
Bring to the boil and cook for 10–12 minutes or until syrupy.
Place the babas in a high-sided tray and pour over the vanilla
rum syrup. Set aside for 20 minutes to soak. Serve. Serves 8.
vanilla syrup golden rum babas
 special days . rum desserts

Perfect on its own,

spiced rum really takes
mixed drinks to the
next level. Our indulgent
hot spiced buttered
rum is just the ticket ricotta-filled golden rum crepes
for an evening by the 1 cup (150g) plain (all-purpose) flour

fire, uniting with the 1 tablespoon caster (superfine) sugar

2 eggs

rich, sweet cinnamon

1¹⁄³ cups (330ml) milk
1 tablespoon golden rum
½ cup (125ml) single (pouring) cream

butter to leave you ¼ cup (25g) hazelnut meal (ground hazelnuts)

2 cups (480g) ricotta

with a contented glow. 2 tablespoons icing (confectioner’s) sugar, sifted

1 teaspoon vanilla extract
melted butter, for greasing
honey and golden rum sauce
½ cup (175g) honey
hot spiced buttered rum ½ cup (125ml) golden rum
¼ cup (60ml) water
200g unsalted butter, chopped and softened
¾ cup (135g) dark brown sugar Place the flour, sugar, eggs, milk, rum, cream and hazelnut
1 teaspoon finely grated orange rind meal in a large bowl and whisk until smooth. Set aside
½ teaspoon mixed spice for 30 minutes to rest.
²⁄³ cup (160ml) spiced rum To make the honey and golden rum sauce, place the honey,
2 cups (500ml) boiling water rum and water in a small saucepan over high heat. Bring to
cinnamon sticks, to serve the boil and cook for 8–10 minutes or until reduced.
Place the ricotta, icing sugar and vanilla extract in a
Place the butter, sugar, orange rind and mixed spice in a large medium bowl and mix to combine. Set aside.
bowl. Using hand-held electric beaters, beat for 2–3 minutes Heat a crepe pan over medium heat and grease with the
or until pale and fluffy. Place 2 tablespoons of the butter melted butter. Add ¹⁄³ cupful of the crepe mixture and swirl
mixture in each of 4 x 1-cup-capacity (250ml) glasses. Divide to coat the base of the pan. Cook on one side for 3 minutes
the rum and boiling water between the glasses and stir well or until golden brown on the bottom. Remove and set aside.
to combine. Allow the drinks to settle, and serve with the Repeat with the remaining crepe mixture, greasing the
cinnamon sticks. Serves 4. pan in between each crepe. Spoon the ricotta mixture onto
Note: Any extra butter mixture can be kept refrigerated in an airtight one quarter of each crepe, and fold into quarters. Serve with
container for up to two weeks. the honey and golden rum sauce. Makes 8.

154 www.donnahay.com
hot spiced buttered rum
 Create your own dream bar at home,
with a classic drinks trolley, old-school
games, the best crystalware and, of
course, an amazing selection of drinks.

THE ESSENTIALS
First you need a drinks trolley, then stock it up! Brass cocktail trolley, from Opus Design. Lismore Decanter and Glass, Lismore Ships Decanter, Marquis
Brady Hi-ball and Heritage DOF Tumbler (from mixed set of six), all from Waterford Crystal. Graduated copper bell jigger, from Archie Rose. Kirk and

1
Sweeney 12 Year Old Rum, Bickford and Sons Blend No 04 Ginger Ale, East Imperial Thai Dry Ginger Ale, East Imperial Mombasa Ginger Beer, Beenleigh
Traditional Rum Liqueur, and The Kraken Black Spiced Rum, all from leading liquor stores. Vintage books and backgammon pieces, from Ici Et La.
 special days . get the look

1 2

MUDDLED, SHAKEN & STIRRED

1. ON THE CARDS
It’s all fun and games when you have the best tools at your disposal. Jeux de
PHOTOGRAPHY CHRIS COURT MERCHANDISING HANNAH BRADY SEE DIRECTORY FOR STOCKIST DETAILS.

bridge les 4 mondes papier rouge (bridge cards), from Hermes. Vintage
floral tray, from Ici Et La. Copper paddle-end barspoon and Copper
hawthorn strainer, from Archie Rose. 15/30ml Copper Japanese jigger,
from Cocktail Kit. Ridleys Dominoes, from Top3 By Design.

2. CRYSTAL CLEAR
Delicious drinks deserve to be beautifully presented. (Left to right)
Lismore Ships Decanter, Heritage DOF Tumbler (from mixed set of six),
Lismore Decanter set and Lismore Connoisseur Scotch Decanter, all
from Waterford Crystal. Vintage floral tray from Ici Et La.

3. THE COMPLETE SET

Get set with all the ingredients for the perfect cocktail. Vintage floral
tray, from Ici Et La. Lismore Connoisseur Scotch Decanter, from
Waterford Crystal. East Imperial Mombasa Ginger Beer and The Kraken
Black Spiced Rum, from leading liquor stores. Vintage beaker, from
Lunatiques. Brass spoon, from The Bay Tree. Heritage Round Tumbler
and Giftology Lismore Diamond Shot Glass, both from Waterford
Crystal. Vintage brass shot glasses, from The Bay Tree. Heavyweight
copper cobbler shaker, from Cocktail Kit. The Drunken Botanist by

3 Amy Stewart, from Kinokuniya. Jeux de bridge les 4 mondes papier

rouge (bridge cards), from Hermes.

www.donnahay.com 157
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 recipe index
MEAT + POULTRY
bacon, broccolini and sage
waffles ........................................ 92
bacon-wrapped meatloaf with
quince glaze ............................. 112
barbecue pork bao buns .............. 56
broccoli, salami and egg
semolina pizzas ........................ 90
caramelised onion, horseradish
beef and potato pies ................. 30
caramelised onion, mushroom
and smoked mozzarella
skillet meatloaf ....................... 112
caraway pork cutlets with
roasted potatoes and
pickled onions .......................... 46
cheat’s onion and chicken
biriyani ....................................... 55
chilli chicken bao buns ............... 59
classic tomato baked
meatloaf ................................... 117
crispy jasmine tea-smoked
duck ........................................... 124
dan dan noodles ......................... 128
dry-fried chilli brisket ............... 126
green pea and ham
minestrone ................................ 75
hot and numbing pork belly ..... 124
individual fennel, pork and
prosciutto meatloaves with
roasted apples ......................... 114
korma and coconut chicken
skewers ....................................... 52
lamb, pine nut, currant and
pistachio meatloaf .................. 117
miso lamb roasts with broccoli
and toasted sesame .................. 30
pork wontons in sichuan
chilli oil ..................................... 128
roasted honey lemon chicken
with crispy parsnip chips ........ 34
semolina dumpling soup ............ 30
PHOTOGRAPHY CHRIS COURT
slow-roasted indian lime pickle
lamb shoulder ........................... 50
spicy chicken and chinese five
spice pot stickers ...................... 45
sriracha-roasted duck
bao buns ..................................... 58
sticky bourbon-glazed
meatloaf ................................... 114
worcestershire braised
beef ribs ...................................... 49
FISH + SEAFOOD
crispy prawn and sesame
bao buns ..................................... 57
crispy-skin salmon with
tarragon brown butter and
celeriac almond puree ............. 30
crispy-skin snapper with
sichuan soy broth ................... 126
pesto and hot smoked salmon
jacket potatoes .......................... 48
sticky sweet chilli baked
ocean trout ................................. 44
tarragon and juniper olive oil
confit trout ................................. 76
VEGETABLES, PASTA + CHEESE
almond risotto with roasted baby
parsnips and crispy sage ......... 98
broccoli and mint soup
with tahini ................................. 86
caramelised onion, bay leaf and
milk soup ................................... 14
cauliflower and cheese pies ..... 104
cheat’s potato and pea
samosa ........................................ 54
chorizo and ricotta lasagne with
crispy oregano ........................... 34
eggplant schnitzels with creamy
mash and burnt butter ............. 98
free-form four-cheese lasagne ... 98
hummus and kale falafels .......... 47
kale, pea and spinach soup with
goat’s curd .................................. 14
lentil and rye ‘meatballs’ with
pappardelle and hazelnuts .... 102
mapo tofu .................................... 128
ricotta-stuffed pasta shells with
broccolini and sausage ............ 88
roasted sweet potato and
coconut soup ............................. 14
shaved fennel and herb salad .... 76
slow-roasted tomato and bread
soup with marscapone .......... 104
smoky mexican beans with polenta
buttermilk dumplings ............ 102
sweet potato, curry and
yoghurt fritters ......................... 53
wholewheat spaghetti with cavolo
nero pesto and goat’s curd ...... 34
za´atar broccoli with white
bean spread ............................... 86
SOMETHING SWEET
apple and caramel hand pies ..... 61
cheat’s portuguese custard
tarts ............................................. 64
cinnamon and date hand
pie cookies ................................. 80
coconut and cacao self-saucing
pudding .................................... 142
coconut caramel slice ................ 142
mocha wafer sundaes ................. 62
olive oil madeira cake .................. 80
pineapple rum jam fritters ....... 152
prune and burnt butter dark
rum trifles ................................ 148
raw cacao, coconut and
walnut cake ............................. 138
raw lamingtons with
blackberry jam ........................ 138
ricotta crostoli .............................. 60
ricotta-filled golden rum crepes ... 154
rum and raisin caramels .......... 148
salted coconut rough ................. 142
spiced cacao and coconut
chia mousse ............................. 138
spiced rum cream buns ............ 148
vanilla syrup golden
rum babas ................................ 152
EVERYTHING ELSE
bay leaf and thyme confit feta ... 72
black vinegar pickled sprouts .. 130
green olive scones ........................ 75
hot spiced buttered rum ........... 154
sichuan chilli oil ......................... 130
sweet soy-braised peanuts ....... 130
warm broccoli and cashew dip
with thyme lavosh .................... 86
warm lemon olive oil
marinated olives ....................... 72
www.donnahay.com 159
 stockists

directory + measures
No matter where you live, you’ll be able to use our recipes by following these
simple guidelines. For a more extensive conversion chart visit donnahay.com.

Where to find the suppliers used in cup conversions for basic ingredients
this issue of donna hay magazine. 1 cup almond meal (ground almonds) 110g 3¾ oz

1 cup brown sugar 175g 6 oz

+ 1803 1803.com.au
+ All Fired Up allfireduppottery1@gmail.com; 1 cup white sugar 220g 7 oz
instagram.com/allfiredup.pottery 1 cup caster (superfine) sugar 220g 7 oz
+ Antique General Store antiquegeneralstore.com.au
1 cup icing (confectioner’s) sugar 150g 5 oz
+ Apple apple.com
+ Archie Rose archierose.com.au 1 cup plain (all-purpose) or self-raising flour 150g 5 oz

+ Bauwerk bauwerk.com.au 1 cup fresh breadcrumbs 70g 2²⁄³ oz

+ Bickford and Sons bickfordandsons.com.au
1 cup finely grated parmesan 80g 2½ oz
+ Birdsall Leathercraft birdsall-leather.com.au
1 cup uncooked rice 200g 7 oz
+ Byredo byredo.eu
+ Chef’s Warehouse (02) 9211 4555 1 cup cooked rice 165g 5¾ oz
+ Cocktail Kit cocktailkit.com.au 1 cup uncooked couscous 200g 7 oz
+ Donna Hay General Store donnahay.com
1 cup cooked, shredded chicken, pork or beef 160g 5¾ oz
+ Elements I Love elements.net.au
+ Estée Lauder esteelauder.com.au 1 cup pitted olives 160g 5¾ oz

+ Fossil Vintage fossilvintage.com.au

+ Funkis funkis.com
+ Hay Mini Market www.hayminimarket.com
liquid measures

+ Heaven in Earth heaveninearth.com.au cups metric imperial

+ Hermès australia.hermes.com ¼ cup 60ml 2 fl oz
+ Ici Et La icietla.com.au
¹⁄ ³ cup 80ml 2½ fl oz
+ In Bed inbedstore.com
+ In The Sac inthesac.com.au ½ cup 125ml 4 fl oz

+ Kinokuniya kinokuniya.com.au ²⁄ ³ cup 160ml 5 fl oz

+ KitchenAid kitchenaid.com.au
¾ cup 180ml 6 fl oz
+ Koskela koskela.com.au
1 cup 250ml 8 fl oz
+ Kraken Rum krakenrum.com
+ Lunatiques lunatiques.net.au 2 cups 500ml 16 fl oz (1 American pint)
+ Maison Balzac maisonbalzac.com 2½ cups 625ml 20 fl oz (1 Imperial pint)
+ Mayde Tea maydetea.com
4 cups 1 litre 32 fl oz
+ My General Store mygeneral-store.com
+ Opus Design opusdesign.com.au
+ Provider Store providerstore.com.au
solid measures
+ Sands Made sandsmade.com
metric imperial
+ Simon Johnson www.simonjohnson.com
+ Spence & Lyda spenceandlyda.com.au 20g ¾ oz
+ The Bay Tree thebaytree.com.au 60g 2 oz
+ Top3 by Design top3.com.au
125g 4 oz
+ Vincent Design (03) 9686 7702; vincentdesign.com.au
+ Waterford Crystal waterfordcrystal.com.au 180g 6 oz

250g 8 oz
If items are not listed, they are from Donna Hay’s personal
500g 16 oz (1 lb)
collection or from overseas. All prices listed are approximate
and correct at the time of going to press. Details were given 1kg 32 oz (2 lb)

by the suppliers and manufacturers listed.

160 www.donnahay.com
 advertising directory
EACH ISSUE, WE BRING YOU THE BEST AND THE LATEST PRODUCTS AND SERVICES FROM OUR ADVERTISERS.
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The innovative and chic design of iLVE’s new
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in use. Visit ilve.com.au
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The KitchenAid Artisan Mini is a new-generation
stand mixer that is 25% lighter and 20% smaller,
compared with the Artisan tilt head mixers. It fits
perfectly in a small kitchen with legendary power
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Crafted from squeezed fruits with a touch of
botanicals, these premium cordials from Barker’s
New Zealand are refined thirst quenchers and are
refreshingly dry when blended with soda water.
Now available at Coles. Visit barkers.com.au.
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Perfect for any time of day, enjoy a Nespresso
Intense Grand Cru coffee in all your coffee
recipes – from your morning flat white to an
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The Aerin Rose Cologne Collection has three new
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and any reason. Visit esteelauder.com.au
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plus they contain no artificial preservatives. So
whether it’s breakfast, lunch or dinner, it’s time to
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Intelligently minimise allergens and pollutants in
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Queen
To celebrate its 120th anniversary, Queen has
released a limited edition master blended Pure
Vanilla Extract. It has a heady, fragrant aroma
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Available at Woolworths. Visit queen.com.au
 things I love
memory scent
So many of my memories are tied to a smell or scent, be it food,
perfume or an open fire – different smells hold an imprint of
a particular time, place or person, and I love it when I catch
a hint in the air which immediately transports me back. I’ve
always wanted to have my own signature scent that reminds
people of me, but it’s a little difficult when you spend so much
time in the kitchen! Perfume tends to get drowned out by the
162 www.donnahay.com
smell of spices or lemons – lovely things, but not necessarily
complementary to your scent of choice. It’s partly because of
this that I’ve never settled on one perfume, but a few years
ago I finally found one – I knew straight away that it’s the
perfect ‘me’ scent, and it always mingles happily with whatever
I’m cooking. Not long ago my friend’s daughter borrowed my
jumper and said to my friend, “Mum, smell this, it’s so nice,
it smells like Donna.” She has shared so many celebrations
and meals at my place, and I love that the scent reminded
her of all those good times. With memories like this, how
could I ever change?
PHOTOGRAPHY WILLIAM MEPPEM STYLING HANNAH BRADY GYPSY WATER EAU DE PARFUM BY BYREDO.
SEE DIRECTORY FOR STOCKIST DETAILS.
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