Donna Hay Magazine - January 2014 AU PDF

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editor's letter
We're of the firm belief

that the best gift you give is
hello the one you make yourself,

so our story of easy tray-
baked sweets (page 144)
Like most people, I don't is one of our favourites.
stray far from the classics Try your hand at rocky
over Christmas. It's about road, coconut ice, classic
celebrating tradition, after honeycomb and more.
all, though I do have a few
little shortcuts and twists
I like to throw in.
Which is why we've set out to bring you a I'm also super excited that our
Christmas issue that's all about perfecting Christmas recipes will be brought to
traditional dishes, as well as simplifying life in a one-hour television special in
them, step-by-step. Our special 40-page early December on Foxtel's The LifeStyle
guide is designed to teach you to cook the Channel. I share my tips for cooking,
classics confidently and well. From glossy decorating and styling on the big day with
ham and succulent pork to rich, fruity the aim of making things less stressful
pudding and a shimmering trifle, we've and more relaxed – as it should be.
covered all the dishes you want to cook. I can't believe it's almost the end of
Even better, each one is accompanied by another year. I'd like to thank you for your
step-by-step images to give you visual cues ongoing support and the love you give us
throughout the process, as well as handy on Facebook or through good old-fashioned
tips and tricks to get things just right. letters – it's so nice seeing you engage with
And like my own repertoire, there are our recipes. On that note, I'd like to thank
a few twists here and there to keep things the team for their inspiring work and wish
interesting – and easy! Like a cheat's glazed them, and you, a very merry Christmas!
ham that doesn't require basting every
10 minutes, or a turkey dish that cooks in recipes we love
under an hour on the stove, leaving room
in the oven for ham and vegies. egplant dip wih
cripy coizo
One of the highlights of this
ceat's glazed ham
issue was shooting on a real poced turkey breat
life Christmas tree farm wih lmon thyme gravy
(page 66). We're pretty happy
we could do it in style, too – cocolat pcan pie bar
photography chris court
the team at Mercedes-Benz rapbry and whie

were kind enough to loan us cocolat tril
their sleek G500 to transport
our tree. See page 189 for red velvet cake wih
more on the Sydney tree farm. marshmalow icing
www.donnahay.com 9
needs, wants, must-haves
christmas wishlist
As the end of the year draws nearer, it's time to
lock down a few summer and party essentials.
pretty in pink I've always been a fan of rosé Champagne and
its delicate pink bubble (it's the drink of choice when we're
toasting the release of a new book!). Iconic Champagne house
Bollinger has just released its latest NV and I'm smitten; it's
dry and elegant, perfect for a little Christmas day sparkle.
fresh scent The change in season and warmer weather sees
me yearning for a new scent – preferably something breezy
and light. Estée Lauder's Modern Muse is floral and fresh with
hints of jasmine, citrus and amber wood, just the thing to see
me through the summer.
best foot forward Sure, I'm a heels girl through and
through, but sometimes only a flat will do. I'd love these
photography chris court modern muse from david jones. Bollinger champagne from dan murphy's. see directory for stockist details.
Louis Vuitton Dice sandals in rose to be my new go-to flats
for the season. Chic, versatile and comfortable, they would
even match my festive bubbles!
make a splash This flattering plunge cross-back swimsuit
by Jets is on my wishlist because of the smart 50s styling
that holds everything in place, plus it has a lovely silhouette.
I'd like one in navy, please.
10 www.donnahay.com
editor-in-chief Donna Hay
managing editor Melanie Hansche
copy + digital editor Abby Pfahl
-------------------------------------------------------------------------------------------
acting creative director Mia Daminato
deputy art director Drina Thurston
designers Naya Kim, Lauren So
12 senior art directors – creative services Lee Connor, Lisa Klaus
-------------------------------------------------------------------------------------------
food director Steve Pearce
food editors Siobhan Boyle, Jessica Brook
contributors food Dolores Braga Menéndez, Hannah Meppem
merchandising + styling Lucy Weight photography Chris Court,
12 days of Christmas Ben Dearnley, William Meppem, Anson Smart
-------------------------------------------------------------------------------------------
marketing manager – premium food titles Anthony Whittle
office manager + personal assistant Evelin Eldic (02) 9282 6500
+ Enjoy 12 days of exclusive offers
-------------------------------------------------------------------------------------------
and great savings on products commercial director Miffy Coady
director of sales Prue Cox
from donnahay.com nsw sales director Paul Blackburn (02) 8062 2563
group sales directors – nsw David Rogers (02) 8062 2066,
Sam Tomlinson (02) 8062 2134
+ Perfect Christmas gift ideas vic group sales director Sally Paterson (03) 9292 3217
Qld sales director Rose Wegner (07) 3666 6903
strategic response manager – vic Vanessa Siedel (03) 9292 3203
+ Commences on 1 December 2013 strategic response manager – Qld Mark Lacy (07) 3666 6915
sales manager – sa Barney Habel, Stenmark Organisation, (08) 8332 3029
sales manager – wa Angela Burbury (08) 9326 9804
group product manager Jane Purves
Register for our e-newsletter online at
product manager Kate Corbett (02) 8062 2012
donnahay.com to receive your daily offers. -------------------------------------------------------------------------------------------
news life media
managing director Nicole Sheffield
group publisher – food Fiona Nilsson
commercial manager Laura Lane
general manager – commercial development Marcus Williams
director of communications Sharyn Whitten
general manager, retail & circulation Brett Willis
production director Mark Moes (02) 8062 2636
production manager Leanne George (02) 8062 2439
advertising production coordinator Lisa Kypreos (02) 8062 2179
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donna hay (accounts, production) NewsLifeMedia, 180 Bourke Rd, Alexandria
NSW 2015 phone (02) 9288 3000
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contents
celebrate
ten in twenty
Quick and super-tasty, here are ten simple
meals you can rely on during the busy
lead-up to Christmas 31
location
The perfect Christmas tree is selected
with care, then it's home to decorate,
after a special garden lunch 66
make now
Blend fresh, real ingredients into smooth
creamy dips for the perfect bring-along
dish this party season 82
82
66
99
cover recipe: gingerbread houses

(page 139)
cover photography chris court

styling stEVE PEArcE
31
contents
everyday
what we're buying
Christmas Day in Australia wouldn't be
complete without bright, fresh prawns 21
50
what we're eating
Glossy candied clementines and sweet
sherry are bringing us plenty of cheer 23
23
what we're trying
Amarena cherries lend their sweet-sour
flavour to both sweet and savoury fare 26
how to cook
Choose your favourite fruit juice and make
beautiful jewel-like jellies 47
drinks
Bring a festive feel to your Christmas
party with these ruby red cocktails 50
quick fix
Chocolate truffles are a cinch to make with
these store-bought shortcuts 53
156
special days
the guide
every issue
99
40 pages of Christmas classics, simplified
step-by-step, with clever cheats and hints subscriptions
to help you along the way 99 Subscribe and receive a bonus gift set 83
favourite things marketplace

Pop tray-baked treats in a box, or wrap in Simple stocking fillers and other festive glossary
paper, for gifts of the sweetest kind 144 finds we can't do without this season 184 Handy measures and conversions 190
inspired recipe index ipad

Eye-catching red velvet creations will make Each recipe from this issue, right at your Our new digital issue for iPad is ready
a statement on your Christmas table 156 fingertips 186 to download, or subscribe now 193
style guide stockists things i love

Clever ideas for gift wrapping, decorations, Where to find our favourite products and It's a wrap! Donna's using natural coloured
your table setting and more 171 the items that feature in these pages 189 paper and textured ribbons this year 194
PHOTOGRAPHY chris court STYLING steve pearce
vry ay
this season | what we're buying
ceries
curants
melons
okra
swetcon
tmates
watrcres
prawns
It wouldn't be Christmas
in Australia without
prawns (shrimp). Buy
as close as possible to
eating and store in the
refrigerator in an
airtight container lined
with absorbent paper.
photography william meppem styling steve pearce recipe siobhan boyle
prawn and avocado sliders
16 cooked tiger prawns (shrimp), peeled and roughly chopped

½ cup (150g) whole-egg mayonnaise
¼ cup tarragon leaves, chopped
1 tablespoon finely grated lemon rind
sea salt and cracked black pepper
8 small brioche buns
50g frisée lettuce (curly endive)
lemon wedges, to serve
Place the prawns, mayonnaise, tarragon, lemon rind, salt

and pepper in a bowl and mix to combine. Using a small,
sharp knife, slice the brioche rolls in half. Divide the lettuce
prawns between the rolls and top with the prawn mixture. Serve
with lemon wedges. Makes 8.
www.donnahay.com 21
Devil’s Brew? No thanks.
this season | what we're eating
candied
clementines
Candied clementines
(a variety of mandarin),
are iridescent orange
globes that have been
simmered in sugar syrup,
making them sweet and
glossy. Available at most
delis and cheese shops,
they can be sliced and used
in place of candied peel in
baking. Their pretty jewel-
like glow makes them the
perfect addition to desserts
this festive season, and their
bittersweet citrus flavour
tastes deliciously grown-up
in a Christmas cocktail. Not
limited to sweet things, add
candied clementines to a
cheese plate or use them
in a sticky Asian-style glaze. dark cocolat
candied cementins
300g dark chocolate, chopped

6 candied clementines, halved
Place the chocolate in a heatproof bowl over a saucepan of

simmering water and stir until melted and smooth. Divide
the melted chocolate between 12 x 1-tablespoon-capacity
(20ml) lightly greased patty tins. Top the chocolate with the
halved clementines and refrigerate for 1Ð2 hours or until
set. Remove the chocolates from the tins by loosening them
with a small, sharp knife. Makes 12.
+ The chocolates will keep in the refrigerator for up to 1 week.
To make a neat Christmas gift, enclose the chocolates in a small
box lined with non-stick baking paper or in a cellophane bag.
candied clementines
www.donnahay.com 23
this season | what we're eating
sherry
If you had to choose a tipple
that personifies Christmas,
then you would choose
Pedro Ximénez (PX) sherry.
This dark, sweet Spanish
dessert sherry ranges in
flavour from rich and
chocolatey to liquid plum
pudding, all raisins, prunes
and figs in a glass. PX is
made by drying grapes
under the hot sun, which
concentrates the sweetness,
and then pressing them to
create a thick, black liquid
that is fortified and aged in
barrels (or solera) for around
30 years. Savour it on its
own, splash it in a festive
cake or pudding, or use it
to accent a custard as we've
done here. You can find it
in liquor stores and online. shry and cinamon cusard

1½ cups (375ml) single (pouring) cream
2 cinnamon sticks
1 vanilla bean, halved and seeds scraped
2 tablespoons Pedro Ximénez sherry
4 egg yolks
¼ cup (55g) caster (superfine) sugar
Place the cream, cinnamon, vanilla bean and seeds and sherry in a
small saucepan over medium heat until it just comes to the boil.
Remove from the heat. Place the yolks and sugar in a bowl and whisk
to combine. Slowly pour the warm cream mixture over the egg
mixture, whisking continuously. Return to the saucepan and stir over
low heat for 8–10 minutes or until the mixture is thick enough to coat
sherry the back of a spoon. Remove the cinnamon sticks and vanilla bean
and serve warm with pudding, or chill and serve cold. Serves 4–6.
24 www.donnahay.com
this season | what we're trying
amarena
cherries
These small, dark sour
cherries from Italy are
usually preserved in a
spiced sugar syrup. This
process intensifies their
flavour and deepens their
colour to a striking almost-
black. Amarena cherries
are known to impart their
sweet-sourness to cakes
and tarts, and are an ever-
popular gelato flavour.
Try stirring them through
yoghurt, spooning over
crêpes or adding them to
a sauce or glaze. Available
in jars, tins and ceramic
pots at Italian grocers and
delis, they make a simple,
sophisticated addition to
amarena cherry trifles
this season's festive fare.
photography william meppem styling steve pearce recipes siobhan boyle

½ cup (125ml) sweet sherry
½ cup (125ml) water
2 tablespoons caster (superfine) sugar
250g mascarpone
¼ cup (40g) icing (confectioner's) sugar, sifted
1 vanilla bean, halved and seeds scraped
12 store-bought sponge fingers, halved
1 x 240g jar amarena cherries, drained, syrup reserved
Place the sherry, water and sugar in a small saucepan over low
heat, stirring until the sugar has dissolved. Remove from the
heat and set aside to cool. Place the mascarpone, cream, icing
sugar and vanilla seeds in a bowl and whisk until soft peaks form.
Dip the sponge fingers in the sherry mixture and divide between
4 x 1½-cup (375ml) capacity glasses. Spoon over half the cherries,
amarena cherries top with the mascarpone mixture and the remaining cherries,
and drizzle with syrup to serve. Makes 4.
26 www.donnahay.com
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It’s simple to embrace the power of Bioglan’s SuperFoods range in your everyday
meals – try their coconut oil in vibrant salads and chia seeds in wholesome snacks.
barbecued salmon salad

with coconut lime dressing
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barbecued salmon salad with coconut lime dressing
4 x 200g salmon fillets, skin off

1½ tablespoons Bioglan SuperFoods Coconut Oil, melted
1 tablespoon lime juice
200g snow peas, trimmed and blanched
1 Lebanese cucumber, thinly sliced
4 radishes, thinly sliced
1 small red onion, thinly sliced
150g baby spinach leaves
snow pea tendrils, to serve
coconut lime dressing
¼ cup (60ml) Bioglan SuperFoods Coconut Oil, melted
¹⁄ cup (80ml) lime juice
³
1 long red chilli, finely chopped
1 clove garlic, crushed
2 teaspoons fish sauce
¼ cup chopped coriander leaves
To make the dressing, place all the ingredients in a bowl and whisk to combine.
Set aside. Place the salmon, coconut oil, lime juice, salt and pepper in a bowl
and toss to coat. Heat a char-grill pan or barbecue to high, sprinkle the salmon
with salt and pepper and cook for 3 minutes each side or until cooked to
your liking. Flake into large pieces and place in a bowl with the snow peas,
cucumber, radish, onion, spinach and tendrils, drizzle with the dressing and
toss gently to combine. Divide between plates to serve. Serves 4.
chia seed muesli bars
chia seed muesli bars
2 cups (180g) rolled oats bioglan superfoods – feel the power

1 cup (50g) coconut flakes Feel energised and reap the health benefits of nature’s raw foods by adding
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²⁄³ cup (110g) Bioglan SuperFoods Chia Seeds Coconut Oil is a great form of healthy saturated fat, ideal to boost brain and
¾ cup (105g) dried cranberries muscle function. Chia seeds are renowned for being the richest plant-based
½ cup (70g) pitted dates, chopped form of omega-3, as well as being high in fibre, vitamins, minerals and
½ teaspoon vanilla extract antioxidants. Just add a handful to your meals for brain, heart and skin health.
½ teaspoon ground cinnamon
¹⁄ cup (80ml) Bioglan SuperFoods Coconut Oil Bioglan SuperFoodS are availaBle at pharmacieS,
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Preheat oven to 180°C. Place the oats, coconut and pecans on a large baking
tray and bake for 10-15 minutes, stirring occasionally, until golden. Transfer to
a bowl, add the chia seeds, cranberries, dates, vanilla and cinnamon and stir to
combine. Set aside. Heat the coconut oil, honey and sugar in a small saucepan
over low heat and stir until the sugar is dissolved. Cook for 2-3 minutes, pour
over the oat mixture and stir well. Spoon the mixture into a lightly greased
20cm x 30cm tin lined with non-stick baking paper. Press into the tin with the
back of a spoon. Bake for 30–35 minutes or until light golden. Set aside for
2 hours or until completely cool. Remove from tin and slice to serve. Makes 20.
Tip: Store the muesli bars in an airtight container for up to 1 week.
TENDERISE OR STIRFRY
MAKE IT
TASTY IN
20
MINS
OR OVERNIGHT
speedy dinners | ten in twenty
This sunny selection of fast meals is designed with the busy festive season in mind.
Quick and easy to cook and assemble, they ofer mid-week respite from a full schedule!
photography william meppem styling sTeve pearce
recipes siobhan boyle + jessica brook
1. fod made fat

red curry salmon burger
www.donnahay.com 31
speedy dinners
spicy sumer pata

2. chilli, lemon and prawn pasta
T- puncy saad
is all about layers of flavour. Salty
haloumi marries with sour lemon,
sweet tomato and smoky paprika
for a taste-packed dinner.
mid-wek power saad

3. smoky haloumi and quinoa salad
www.donnahay.com 33
speedy dinners
1. red curry salmon burger 3. smoky haloumi and quinoa salad
¼ cup (75g) whole-egg mayonnaise 1 cup (200g) white quinoa

4 x 200g salmon fillets, skin removed and thinly sliced 2 cups (500ml) water
extra virgin olive oil, for brushing 450g mixed tomatoes, cut into wedges
4 ciabatta rolls, halved 1 cup baby spinach leaves
1 Lebanese cucumber, thinly sliced 500g haloumi, sliced
300g carrot, grated 6 sprigs lemon thyme
2 green onions (scallions), thinly sliced finely shredded zest of 1 lemon
mint leaves, to serve 1 tablespoon extra virgin olive oil
red curry marinade smoked paprika dressing
¼ cup (75g) Thai red curry paste ¼ cup (60ml) lemon juice
1 tablespoon finely grated lemon rind 1 teaspoon smoked paprika
2 tablespoons lemon juice 2 tablespoons extra virgin olive oil
sea salt and cracked black pepper 1 tablespoon honey
To make the red curry marinade, place the curry paste, lemon Place the quinoa and water in a saucepan over medium heat. Bring
rind and juice, salt and pepper in a bowl and mix to combine. to the boil, reduce the heat to low, cover, and cook for 10 minutes.
Place 1 tablespoon of the marinade in a bowl, add the mayonnaise Remove from the heat and allow to stand, covered, for 5 minutes.
and stir to combine. Set aside. Pour the remaining marinade over Remove the lid and allow to cool. To make the dressing, place the
the salmon and set aside for 2 minutes. lemon juice, paprika, oil and honey in a large bowl and whisk to
Heat a large non-stick frying pan over high heat, brush the combine. Add the tomato, spinach and quinoa and toss to combine.
salmon with oil and cook for 1 minute each side or until just Set aside. Place the haloumi, thyme, lemon zest and oil in a bowl
cooked and lightly charred. Spread the base of the rolls with and toss to coat. Heat a non-stick frying pan over high heat. Add
the mayonnaise mixture and top with the salmon, cucumber, the haloumi and cook for 2 minutes. Turn and cook for a further
carrot, green onion and mint leaves to serve. Makes 4. 2 minutes or until golden. Serve with the salad. Serves 4.
2. chilli, lemon and prawn pasta 4. sticky pork with chilli

sweet potatoes and lime
400g spaghetti 400g small sweet potatoes (kumara), thinly sliced
40g unsalted butter, chopped 1 teaspoon dried chilli f lakes
1 tablespoon extra virgin olive oil 2 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced sea salt and cracked black pepper
1 long red chilli, thinly sliced 2 tablespoons oyster sauce
1 tablespoon finely shredded lemon zest 1 tablespoon kecap manis (sweet Indonesian soy sauce)
600g raw (green) prawns (shrimp), peeled, 1 x 4cm piece (20g) fresh ginger, peeled and finely grated
deveined and roughly chopped 750g pork fillet (tenderloin), trimmed
sea salt and cracked black pepper 1 cup (80g) bean sprouts, trimmed
1 cup watercress sprigs, to serve 1 cup baby spinach leaves
lime wedges, to serve
Cook the pasta in a large saucepan of salted boiling water for
8–10 minutes or until al dente. Drain, reserving ½ cup (125ml) Preheat oven to 220°C (425°F). Place the sweet potato, chilli, oil,
of the cooking water. While the pasta is cooking, heat a medium salt and pepper on a roasting tray lined with non-stick baking
frying pan over high heat. Add the butter, oil, garlic and chilli paper and toss to combine. Mix to combine the oyster sauce,
and cook, stirring, for 2–3 minutes, or until the garlic is tender. kecap manis and ginger. Brush the pork with the oyster sauce
Add the lemon zest, prawns, salt and pepper and cook, stirring, mixture and place on top of the potato. Roast for 18–20 minutes
for 3 minutes or until the prawns have changed colour and are or until the pork is tender and the edges of the potatoes are crisp.
cooked through. Add the pasta and reserved cooking water and Place the sprouts and spinach in bowl and toss to combine. Slice
toss to combine. Serve with the watercress. Serves 4. the pork and serve with the potatoes, greens and lime. Serves 4.
34 www.donnahay.com
4. swet 'n' sicky flavor
sticky pork with chilli sweet potatoes and lime
speedy dinners
Te versatie mint
and cili dresing
is just as good spooned over the lamb
as it is tossed with the salad in this dish.
You can also use the dressing on other
grilled meats such as fish and chicken.
5. char-grilled lamb cutlets

with corn and zucchini salad
12 x 70g lamb cutlets, trimmed

extra virgin olive oil, for brushing
2 cobs corn, husks and silks removed
6. roasted fish with
tomato and fennel
2 zucchinis (courgettes), thinly sliced 1 x 400g can chickpeas (garbanzos), rinsed and drained
6 yellow squash, thinly sliced 250g truss cherry tomatoes
1 cup coriander (cilantro) leaves 3 bulbs baby fennel, thinly sliced
mint and chilli dressing 2 tablespoons capers, rinsed and drained
1 cup mint leaves, finely chopped 1 tablespoon finely shredded lemon zest
1 long red chilli, seeds removed and finely chopped 1 tablespoon lemon juice
2 tablespoons lemon juice ½ cup (125ml) dry white wine
¼ cup (60ml) extra virgin olive oil 4 x 200g firm white fish fillets, skin on
sea salt and cracked black pepper extra virgin olive oil, for brushing
Preheat a char-grill pan or barbecue over high heat. To make 1 cup (220g) risoni
the mint and chilli dressing, place the mint, chilli, lemon juice, 1 cup basil leaves, to serve
oil, salt and pepper in a bowl and stir to combine. Set aside.
Brush the lamb with oil, sprinkle with salt and pepper and Preheat oven to 220ºC (425ºF). Place the chickpeas, tomatoes,
grill, turning, for 4–5 minutes or until just cooked. Set aside fennel, capers, lemon zest and juice, and wine in a roasting
and keep warm. dish and toss to combine. Place the fish on top, brush with the
Grill the corn, turning, for 5 minutes or until tender and oil and sprinkle with salt and pepper. Roast for 20 minutes or
slightly charred. Cut the kernels from the cob and place in until the fish is just cooked. While the fish is cooking, place the
a large bowl with the zucchini, squash and coriander. Pour risoni in a saucepan of salted boiling water and cook for 8–10
over half the dressing and gently toss to combine. Serve the minutes or until al dente. Drain. Top the fish with basil leaves
salad with the lamb and remaining dressing. Serves 4. and serve with the risoni. Serves 4.
36 www.donnahay.com
6. a quick on-di- mea
roasted fish with tomato and fennel
7. a ligt sumer super
goat's cheese tarts with pear and pine nut salad
speedy dinners
Fagrant dil and

rous hoseradih
in the beef mixture of these patties
lend them plenty of flavour. You could
also use the patties, salad and tzatziki
to make burgers, if you prefer.
7. goat’s cheese tarts with

pear and pine nut salad
2 sheets frozen puff pastry, thawed and cut into 4 squares

300g soft goat’s cheese
8. dill and horseradish beef patties
with beetroot tzatziki
2 eggs ¾ cup (200g) store-bought tzatziki
sea salt and cracked black pepper 150g beetroot, peeled and grated
1 egg, extra, lightly beaten, for brushing 2 Lebanese cucumbers, finely chopped
2 pears, thinly sliced on a mandolin 1 cup f lat-leaf parsley leaves, finely chopped
¼ cup (40g) pine nuts, finely chopped ½ cup dill sprigs, finely chopped
2 cups f lat-leaf parsley leaves 500g beef mince
2 tablespoons finely shredded lemon zest 2 tablespoons store-bought horseradish cream
1 tablespoon chives, finely chopped 1 egg
2 tablespoons lemon juice sea salt and cracked black pepper
2 tablespoons extra virgin olive oil extra virgin olive oil, for brushing
honey, for drizzling Lebanese f latbreads, to serve
2 baby cos (romaine) lettuces, leaves separated
Preheat oven to 200ºC (400ºF). Place the pastry on two lightly
greased baking trays lined with non-stick baking paper. Place Place the tzatziki and beetroot in a bowl and stir to combine.
the goat’s cheese, eggs, salt and pepper in a bowl and mix to Set aside. Place the cucumber, parsley and half the dill in a
combine. Spread the goat’s cheese mixture onto the pastry bowl and toss to combine. Set aside. Place the beef, horseradish,
squares, leaving a 1cm border. Brush the edges with the extra remaining dill, egg, salt and pepper in a bowl and mix to combine.
egg and bake for 15–18 minutes or until puffed and golden. Shape into 12 patties. Heat a large non-stick frying pan over high
Place the pear, pine nuts, parsley, lemon zest and chives in a heat. Brush the patties with oil and cook for 3 minutes each side.
bowl, drizzle with the lemon juice and oil and toss to combine. Divide the flatbreads between plates, top with the cucumber
Divide the tarts between serving plates and top with the pear salad, lettuce and patties. Serve with the beetroot tzatziki.
salad. Drizzle with honey to serve. Serves 4. Serves 4.
www.donnahay.com 39
speedy dinners
th nw seak
9. thai beef steak with herb salad
40 www.donnahay.com
EAT WELL . BE WELL .
speedy dinners
Ti i a great sumer
barbcu dih,
plus its elements are super versatile.
Put the chicken and slaw in flatbread
to create a wrap, or try using tender
pork fillet instead of chicken.
9. thai beef steak with herb salad 10. char-grilled pesto chicken with
apple and celery slaw
¼ cup (90g) store-bought chilli jam ½ cup (130g) store-bought pesto
¼ cup (60ml) lime juice 1 tablespoon extra virgin olive oil
4 x 200g scotch fillet steaks, at room temperature 6 x 120g chicken thigh fillets, cut into pieces
sea salt and cracked black pepper sea salt and cracked black pepper
1 cup mint leaves ½ cup (125ml) buttermilk
1 cup coriander (cilantro) leaves 1 tablespoon Dijon mustard
1 cup basil leaves 1 clove garlic, crushed
1 red onion, thinly sliced 1 tablespoon lemon juice
1 Lebanese cucumber, thinly sliced 2 stalks celery, thinly sliced using a vegetable peeler
2 green onions (scallions), shredded 2 pink lady apples, cut into thin sticks
¼ cup (35g) roasted peanuts, roughly chopped 3 cups (215g) shredded white cabbage
lemon wedges, to serve
Place the chilli jam and lime juice in a bowl and mix to
combine. Brush the steaks with half the marinade, reserving Preheat a char-grill pan or barbecue over medium heat. Combine
the remaining marinade. Heat a large non-stick frying pan the pesto and oil, setting aside 2 tablespoons. Add the chicken
over medium heat, sprinkle the steaks with salt and pepper and toss to coat. Thread the chicken onto 8 skewers and sprinkle
and cook for 4 minutes each side for rare, or until cooked to with salt and pepper. Grill for 4–5 minutes each side or until
your liking. Place the mint, coriander, basil, red onion, cucumber, cooked through. Combine the buttermilk, mustard, garlic, lemon,
green onion and peanuts in a bowl and toss to combine. Serve salt and pepper in a bowl. Add the celery, apple and cabbage and
the steaks topped with the salad and the remaining marinade. toss to combine. Divide the chicken and slaw between plates,
Serves 4. drizzle with the reserved pesto and serve with lemon. Serves 4.
42 www.donnahay.com
the gift of giving
Not only will the KitchenAid® Artisan® range help you create a mouth-watering
festive feast for family and friends, it also makes the ideal gift for passionate
cooks sure to cherish their stylish and efficient appliances for years to come.
the perfect mix

Whip up a fluffy meringue or a light-as-air
sponge cake with the KitchenAid® Artisan
KSM150 and KSM160 Stand Mixers. The unique
planetary mixing action means the beater can
spiral to 6K different points within the bowl for
efficient and complete mixing. Add attachments
to turn your mixer into an ice-cream machine,
pasta maker or meat grinder. This stylish
machine is every cook’s dream come true*.
*Glass bowl is not a standard inclusion.
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need a hand?
Blending, chopping, mincing, puréeing or frothing,
the KitchenAid® Artisan KHB2569 Deluxe Hand
Blender is like Santa’s little helper in the kitchen.
the super whiz
Christmas pudding just isn’t the same without rich
custard and whipped cream. The KitchenAid® Artisan precision power
KHM926 9 Speed Hand Mixer has you sorted. Get the cut you want and
switch between thick to
thin, small to large slices,
with the ingenious
KitchenAid® Artisan
KFP1333 Exactslice™
Food Processor. Robust
and powerful, you can
rely on this kitchen
companion every day,
whether you’re making
a pie or a delicate cake.
blend it up
Begin your festive day with
a healthy berry smoothie,
then later crush the ice for
cocktails in the versatile
KitchenAid® Artisan
KSB560 Blender. Whether
you need to chop, mix,
purée or blend, this will be
the ideal food preparation the beautiful artisan collection
tool for the day. Show your true appreciation of delicious culinary experiences by giving a
passionate cook the ideal Christmas present – a gift from the KitchenAid®
Artisan collection. With the sturdy construction, timeless design and chic
range of colours to choose from, they are the gifts that keep on giving.
An investment piece for any kitchen, the KitchenAid® Artisan collection will
be cherished by enthusiastic cooks through the generations. Not only for
the experienced gourmet, this collection will empower the novice cook and
make every day in the kitchen feel like Christmas.
AVAILABLE AT QUALITY KITCHENWARE STORES. VIEW THE

KITCHENAID® ARTISAN RANGE AT WWW.KITCHENAID.COM.AU
DISCOVER THE STORY BEHIND
OUR FREE RANGE
LEG HAM
There’s regular salt and then there’s Victorian Mount Zero

Pink Lake Salt. The lake’s indigenous car etakers, the Barengi
Gadjin Land Council, and Mount Zeroeac harvest only a small
amount of salmon-coloured crystals cted h year. It’s this rare
salt which is blended with specially seletriplespices to cure
our free range Australian ham, before A subtle, smoking it
over fragrant beech wood. The result? sweet
and aromatic delicacy.
how to cook | fruit jellies
These shining jewels, known as pâtes de fruit, are vibrant, chewy and bursting with
fruit flavour. Made simply with your favourite juice, they are an ideal sweet festive gift.
photography WILLIAM MEPPEM styling STEVE PEARCE
RECIPEs SIOBHAN BOYLE
cranberry and vanilla jellies

+ lychee and coconut jellies
www.donnahay.com 47
how to cook
cranberry and vanilla jellies
2½ cups (625ml) cranberry juice

3 tablespoons gelatine powder
1 cup (220g) caster (superfine) sugar
1 teaspoon vanilla extract
a few drops of pink food colouring
1½ cups (330g) white sugar, to coat
Place 1 cup (250ml) of the cranberry juice in a bowl, sprinkle

over the gelatine and stir to combine. Set aside for 5 minutes or
until the gelatine is absorbed. Heat the remaining juice in a small
saucepan over high heat and bring to the boil. Remove from
the heat and add the gelatine mixture, caster sugar, vanilla and
food colouring, stirring to dissolve the sugar and gelatine. Return
the saucepan to the heat and bring to the boil. Reduce the heat
to medium and cook for 25 minutes, stirring occasionally, until
the mixture is clear and slightly reduced. Divide the mixture
between 12 x 30ml capacity non-stick patty tins and refrigerate
for 1–2 hours or until just set (see tips + tricks, below).
Using lightly sugared fingers, remove the jellies from the tins,
place in a shallow dish with the white sugar and toss to coat.
Place on a baking tray lined with non-stick baking paper and
pour over the excess sugar to cover. Allow to stand for 3 hours,
turn, and allow to stand for a further 3 hours. Makes 12.
+ To make lychee and coconut jellies, follow the recipe above, substituting
the cranberry juice for lychee juice, the vanilla extract for coconut essence
and omitting the food colouring. You can also use your favourite juice,
see tips + tricks, below.
tips + tricks
+ You can use your favourite fruit
juice to make these jellies. Try
blood orange, orange, blackcurrant,
lemon or peach juice.
+ When filling the moulds, place
the tin on a shelf in the refrigerator
and pour the jelly directly into
the moulds to avoid spillage.
+ The jellies are best eaten within
a few days and should be stored
at room temperature (not in the
refrigerator) in the sugar in
an airtight container.
+ If you're gifting the jellies,
place between sheets of wax
paper in a small box.
48 www.donnahay.com
STILL
AFTE R
*
20
00
WA S H E
S
drinks | cocktails
This collection of refreshing drinks in vibrant ruby red make the perfect start
to any festive soirée or summer party. Just add good company and conversation!
watermelon, raspberry and

coconut liqueur granita blood orange, strawberry
and vodka martinis
½ cup (110g) caster (superfine) sugar
1¹⁄³ cups (330ml) water 1½ cups (375ml) blood orange juice
500g watermelon, chopped 250g strawberries, hulled
500g frozen raspberries ½ cup (110g) caster (superfine) sugar
²⁄³ cup (160ml) coconut-f lavoured liqueur ¹⁄³ cup (80ml) lemon juice
lime wedges, to serve ²⁄³ cup (160ml) vodka
chilled soda water and blood orange slices, to serve
Place the sugar and water in a small saucepan over low
heat, stirring until the sugar has dissolved. Set aside to Place the blood orange juice, strawberries, sugar, lemon juice
cool. Place the sugar syrup, watermelon and raspberries and vodka into the jug of a blender and process until smooth.
into the jug of a blender and process until smooth. Strain Strain through a sieve and refrigerate for 1 hour or until cold.
through a sieve and pour into a 20cm x 30cm shallow metal Pour into 4 martini glasses and finish with soda water and
tin. Freeze for 4–6 hours or until frozen. Using a fork, scrape blood orange slices to serve. Serves 4.
the granita and spoon into 4 glasses. Pour over the coconut
liqueur and squeeze over the lime wedges to serve. Serves 4. cranberry and pomegranate
+ You will have granita left over – perfect for a refreshing dessert. champagne cocktails
Serve with lightly whipped sweetened cream.
1 cup (160g) frozen cranberries
cherry, rum and mint slushies ¼ cup (60ml) pomegranate juice
¾ cup (180ml) water
2 cups (320g) frozen cherries ½ cup (110g) caster (superfine) sugar
1 cup mint leaves chilled Champagne or sparkling wine, to serve
½ cup (125ml) lemon juice pomegranate seeds, to serve
½ cup (125ml) lime juice
²⁄³ cup (150g) caster (superfine) sugar Place the cranberries, pomegranate juice, water and sugar
²⁄³ cup (160ml) white rum in a small saucepan over low heat, stirring until the sugar has
2 cups ice cubes dissolved. Increase the heat to high, bring to the boil and cook
crushed ice and lime zest, to serve for 10–15 minutes or until the cranberries break down. Using
a hand-held stick blender, blend until smooth. Strain through
Place the cherries, mint, lemon juice, lime juice, sugar, a sieve and allow to cool completely. Pour ¼ cup (60ml) of the
rum and ice cubes into the jug of a blender and process cranberry syrup into the base of 4 Champagne flutes and top
until mooth. Pour the mixture into 4 glasses, spooning with Champagne and pomegranate seeds to serve. Serves 4.
in some of the crushed ice, and top with a piece of lime + You will have extra syrup, which you can store in the fridge for
zest to serve. Serves 4. up to 1 week. Top with soda water for a refreshing summer drink.
50 www.donnahay.com
Accented with the tartly sweet
flavours of cranberry, pomegranate
and raspberry, and paired with zingy
citrus, these cooling drinks bring a
celebratory air to the table with
their jewel-like colour.
quick fix | truffles
These simple and indulgent cheat's chocolates are a cinch to make using only a few
store-bought items. The perfect ending to a meal, keep them on hand over the party season.
dark chocolate
and rum truff les
300g store-bought dark fruit cake

1 tablespoon dark rum
200g dark chocolate, melted
200g dark chocolate, extra, melted
cocoa, for dusting
Place the fruit cake and rum in a food

processor and process to combine. Place
the mixture in a bowl with the melted
chocolate and mix to combine. Refrigerate
for 30 minutes or until just set. Using
a tablespoon, roll the mixture into balls.
recipes siobhan boyle
Using 2 forks, dip the truffles into the

extra melted chocolate and place on a
lightly greased wire rack over a baking
tray lined with non-stick baking paper.
Refrigerate for 1 hour or until set. Dust
with cocoa to serve. Makes 20.
www.donnahay.com 53
quick fix
amaretti, cranberry and

clementine truff les
200g store-bought amaretti biscuits +
½ cup (65g) dried cranberries
½ cup (100g) chopped candied clementines
(see what we're eating, page 23)
2 tablespoons butterscotch liqueur
1 cup (160g) icing (confectioner's) sugar,
sifted
Place the amaretti, cranberries, clementine

and liqueur in a food processor and process
to combine. Place the mixture in a bowl
with the chocolate and mix to combine.
Refrigerate for 10–15 minutes or until just
set. Using a tablespoon, roll the mixture
into balls. Roll the truffles in the icing
sugar and place on a baking tray lined
with non-stick baking paper. Refrigerate
for 1 hour or until set. Makes 20.
+ Amaretti are almond-f lavoured macaroons.
Find them at supermarkets and delis.
date, raisin and hazelnut
liqueur truff les
1½ cups (345g) fresh pitted dates,

chopped
½ cup (75g) raisins
1 tablespoon hazelnut liqueur
1 cup (80g) flaked almonds, chopped
Place the dates, raisins and liqueur in a

small food processor and process to
combine. Place the mixture in a bowl with
the melted chocolate and mix to combine.
Refrigerate for 30 minutes or until just set.
Using a tablespoon, roll the mixture into
balls. Roll the truff les in the almonds to
coat and place on a baking tray lined with
non-stick baking paper. Refrigerate for
1 hour or until set. Makes 20.
+ Store in the refrigerator and bring to room
temperature for 30 minutes before serving.
www.donnahay.com 55
quick fix
madeira cake, cherry and

white chocolate truffles
300g store-bought madeira cake

1 tablespoon sweet sherry
½ cup (125g) amarena cherries
(see what we're trying, page 26)
200g white chocolate, melted
strawberry sugar (optional)
10g freeze-dried strawberries +
1 tablespoon white sugar
To make the strawberry sugar, place the

strawberries and sugar in a small food
processor and process until well combined.
Set aside.
Place the madeira cake, sherry and cherries
in a food processor and process to combine.
Place the mixture in a bowl with the dark
chocolate and mix to combine. Refrigerate
for 30 minutes or until just set. Using a
tablespoon, roll the mixture into balls and
place on a baking tray lined with non-stick
baking paper. Place in the freezer for 30
minutes or until firm. Using 2 forks, dip the
truffles into the melted white chocolate and
place on a lightly greased wire rack over a
baking tray lined with non-stick baking paper.
Sprinkle with the strawberry sugar and
refrigerate for 1 hour or until set. Makes 20.
+ You can find freeze-dried strawberries at
specialty food stores and online.
56 www.donnahay.com
australia’s own
When you buy Cobram Estate’s extra virgin olive oils, you’re buying the best, freshest and
most-awarded olive oil you can, from a local family-run business right here in Australia.
advertising feature
At Cobram Estate
we’re all about celebrating
life, family, friends, good
food and good health.
We’re proud to bring the

freshest, tastiest and
healthiest oils to the table
for Australian consumers.
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Co-founder Rob McGavin and his

family live on a farm close to the
groves, where the olives are
processed within hours of harvest
for maximum freshness and quality.
local heroes
Australia’s olive oil industry is fast gaining global verification for high quality
extra virgin olive oils and every oil produced here is graded extra virgin.
We don’t refine oils and Australian producers, including Cobram Estate, are
signatories to a nationwide standard and independent testing. This means that
when you buy Australian, you get the most premium grade of olive oil available.
fresh is best
Olive oil should be consumed within one year of harvest. That’s because its
quality will start to deteriorate, naturally losing its lovely taste and healthy
antioxidants over time. Cobram Estate can process their olives from the tree
to the bottle in a matter of hours, maximising the quality, flavour and health
benefits associated with the oil. Put simply, because they travel so far, most
imported oils can’t deliver the freshness and quality you’ll find in Australian oils.
Cobram Estate is Australia’s most
awarded extra virgin olive oil and
can be counted among the world’s
best – with the medals to prove it.
one of the world’s most-awarded oils
Cobram Estate’s 2013 oils received two best in class trophies and four gold medals
at the 2013 New York Extra Virgin Olive Oil Competition. It competed against
700 other entries from all over the world, including prestigious oils from Italy,
Spain and California. On local soil, Cobram Estate picked up a total of 46 awards
at the recent Australian Olive Association national competition, including two
golds for the premium range and four silvers for the everyday collection.
the everyday collection

Cobram Estate’s range of everyday extra virgin olive oils lend themselves to
many different cooking styles and are classified according to the intensity of
flavour. Light, which has a mild intensity and sweetness, is ideal for stir-frying,
barbecuing, baking, sautéing and roasting. The Classic version is of medium
intensity and is fresh and grassy – a perfect multi-purpose oil for grilling,
roasting vegetables and salad dressings. The Robust oil is strong and fruity
and great for drizzling on pasta, in a marinade or as a dipping oil for bread.
advertising feature
available from supermarkets and fine food stores nationally.

for more information visit www.cobramestate.com.au
shop online or fnd your nearest store at
provincialhomeliving.com.au
1300 732 258
photography chris court styling steve pearce + lucy weight
pecial ays
oh chitma te!
It's off on an adventure, this warm summer morning, skipping through the forest to find
the most magical of trees. Once carefully selected and secured, the joy continues at home,
where a garden lunch awaits and an enchanting afternoon is spent grazing and decorating.
photography chris court styling steve pearce + lucy weight
recipes jessica brook blanket from creswick woollen mills.

dress from kido store.
location . buying the tree
www.donnahay.com 67
turkey, cranberry and prosciutto

sausage rolls
1 tablespoon extra virgin olive oil

1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoons finely chopped sage
500g turkey mince +
¼ cup (80g) cranberry sauce
2 teaspoons Dijon mustard
2 sheets frozen puff pastry, thawed
16 slices (240g) prosciutto
1 egg, lightly beaten
pistachios, chopped, for sprinkling
tomato relish and mustard, to serve
Preheat oven to 200°C (400°F). Heat the oil in a medium frying

pan over medium heat. Add the onion and garlic and cook for
4–6 minutes or until soft. Place the onion mixture in a large
bowl and allow to cool slightly. Add the sage, turkey, cranberry,
mustard, salt and pepper and mix well to combine. Set aside.
turkey, cranberry and Line each pastry sheet with prosciutto, slightly overlapping
prosciutto sausage rolls each slice. Cut the pastry sheets in half crossways. Divide the
turkey mixture into 4 equal portions, roll into sausage shapes
and place at one end of each piece of pastry. Brush the edges
of the pastry with egg and roll to enclose. Place the rolls,
seam-side down, on 2 large lightly greased baking trays lined
with non-stick baking paper. Use scissors to cut slits in the tops
of the rolls, brush with egg and sprinkle with the pistachios.
Bake for 20–25 minutes or until golden. Cut each roll in half
and serve with tomato relish and mustard. Makes 8.
picnic basket from doug up on bourke. blanket from creswick woollen mills.
+ You can swap the turkey mince for chicken mince, if you prefer.
cloudy lemon squash
3 lemons, washed and roughly chopped straws from paper eskimo. drinking jars from ozfarmer australia.
1½ cups caster (superfine) sugar
1 cup (250ml) water
3 cups (750ml) chilled soda water
Place the lemons, sugar and water in the jug of a

blender and blend until smooth. Pass the mixture
through a sieve into a bottle + and stir through the
soda water. Makes 1.25L. Serves 4–6.
+ The lemon mixture can be refrigerated for up to 1 week.
Simply mix with soda water to serve.
cloudy lemon squash
68 www.donnahay.com
Te air i warm wih th smel
o pin nedls, thir shade
creating th prfct spot t sop
fo moning ta. Dciions are
made oer coling lmon squah
and taty sausag rols.
stick-jaw toffees
4 cups (880g) white sugar

½ cup (125ml) malt vinegar
1 teaspoon cream of tartar
¼ cup (60ml) water
silver sprinkles, to decorate
Place the sugar, vinegar, cream of tartar and water in a medium

saucepan over medium heat. Stir with a metal spoon until the
sugar has dissolved. Place a sugar thermometer in the saucepan
and bring to the boil. Cook for 10–12 minutes, without stirring,
or until the temperature reaches 130°C (266°F). Pour into a
heatproof jug and allow to cool for 5 minutes. Pour the toffee
into 12 x 40ml patty tins lined with non-stick cases. Decorate
each toffee with silver sprinkles and allow to set for 1 hour at
room temperature. Makes 12.
+ Store toffees in a single layer in an airtight container for 2–3 days.
stick-jaw toffees
Wih a convncing cudl,

a second, somewhat smalr tre
i cosen. It's js th thing
fo lil popl t decoat.
www.donnahay.com 71
72 www.donnahay.com
Dck th hals wih handmade

decoations in simpl, natura
matrias, cosing js a fw
colors. Of corse, baked goies
hlp spread Oh cer, to!
wreath from florid flowers.
crispy prawn wontons
A baket o baked sesame

wontns i dutiuly pased
arond. Aipy and delicios,
thy're eay t eat and tped
wih a squeze o fesh lmon,
thy tat like sumer.
butter lettuce and roasted tomato

salad with parmesan crisps
crispy prawn wontons
1 cup (150g) sesame seeds butter lettuce and roasted tomato

400g peeled raw (green) prawns (shrimp), salad with parmesan crisps
cleaned and trimmed
2 cloves garlic 2 cups (160g) finely grated parmesan
100g unsalted butter, softened ½ teaspoon ground black pepper
2 teaspoons finely grated lemon rind 400g truss cherry tomatoes
½ teaspoon dried chilli flakes 6 sprigs oregano
sea salt and cracked black pepper 2 tablespoons extra virgin olive oil
2 tablespoons finely chopped chives sea salt and cracked black pepper
28 square store-bought wonton wrappers ¼ cup (60ml) lemon juice
water, for brushing 1 tablespoon extra virgin olive oil, extra
lemon wedges, to serve 1 tablespoon finely chopped dill
¼ cup (45g) finely chopped gherkins (dill pickles)
Preheat oven to 200°C (400°F). Place the sesame seeds on 2 butter lettuces, outer leaves removed and leaves separated
a medium baking tray and toast for 3–4 minutes, or until
golden. Set aside. Preheat oven to 180°C (350°F). Line two small lightly greased
opposite: basket from doug up on bourke.
Place the prawns, garlic, butter, lemon rind, chilli, salt baking trays with non-stick baking paper. Sprinkle the parmesan
and pepper in the bowl of a food processor and process to and ground pepper on one tray and place the tomatoes, oregano,
a coarse paste. Add the chives and mix to combine. Lay the oil, salt and pepper on the other and toss to combine. Place both
wonton wrappers on a clean benchtop and brush the edges trays in the oven and roast for 10–12 minutes, or until the
with water. Place 2 teaspoons of the prawn mixture in the parmesan is golden and melted and the tomatoes have softened.
center of each wrapper. Fold wrappers over, corner to corner, Remove and set aside to cool.
gently pushing the filling flat, and press the edges to seal. Place the lemon juice, extra oil, dill, gherkin, salt and pepper
Brush one side of each triangle with water and press into the in a large bowl and whisk to combine. Add the lettuce and gently
sesame seeds to coat. Place on two large lightly oiled baking toss to combine. Break the parmesan crisps into shards and
trays and bake for 8–10 minutes or until golden. Place on a place between the lettuce leaves with the roasted tomatoes to
large platter and serve with lemon wedges. Makes 28. serve. Serves 4–6.
www.donnahay.com 75
table linen from maison et jardin. dress from country road.
festoon lights from bunnings. wine glasses from riedel.
A simpl fsive lunc o fish

pie and potates i spond and
shared, thn i's insiAe t eat
swet paces and sot glAen
cake, whie adoning th tre
wih trinkets and treaures.
herb and mustard potatoes
1kg chat (baby) potatoes

80g unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped chives
fish and fennel pie 1 tablespoon finely chopped flat-leaf parsley
¼ cup (60ml) extra virgin olive oil
1 brown onion, finely chopped Place the potatoes in a saucepan of cold salted water over
350g fennel bulbs, thinly sliced high heat and bring to the boil. Cook for 18–20 minutes, or
sea salt and cracked black pepper until tender. Drain and allow to cool slightly before removing
2 cloves garlic, crushed the skins. Place the butter, mustard, herbs, salt and pepper in
2 cups (500ml) single (pouring) cream a large bowl and mix to combine. Add the potatoes and toss
2 teaspoons Dijon mustard to coat. Serve warm. Serves 4–6.
2 tablespoons finely grated lemon rind
2 tablespoons finely chopped tarragon
600g skinless salmon fillets, cut into 3cm pieces
600g skinless barramundi fillets, cut into 3cm pieces
¹⁄³ cup (50g) plain (all-purpose) flour
10 sheets filo pastry
150g unsalted butter, melted
Preheat oven to 180°C (350°F). Heat the oil in a medium

saucepan over medium heat. Add the onion, fennel, salt and
pepper and cook, stirring, for 10–12 minutes or until beginning
to brown. Add the garlic and cook for 2 minutes. Add the cream,
mustard, and lemon rind and cook for 4–6 minutes, or until
thickened slightly. Stir through the tarragon.
While the fennel mixture is cooking, dust the fish in the flour
and divide between 2 x 1-litre ovenproof dishes +. Pour the
fennel mixture over the fish.
Brush one sheet of filo with butter, bunch it together into a
strip and place on top of one of the pies, trimming if necessary.
Repeat with the remaining filo sheets and butter, creating a
textured crust for both pies. Bake for 30–35 minutes, or until
crusts are golden and mixture is bubbling. Serves 4–6.
+ You can make one large pie, if you prefer, using a 2-litre dish.
www.donnahay.com 77
herb and mustard potatoes
fish and fennel pie
kate spade champagne saucer from WWrd. opposite: platinum side plate from WWrd.
caramel floating island cake remove any gaps. Smooth the top with a palette knife and place
the tin in a deep-sided roasting pan. Pour enough boiling water to
1½ cups (330g) caster (superfine) sugar come three-quarters of the way up the side of the cake tin. Bake
¼ cup (60ml) water for 30 minutes, or until the meringue feels dry on the surface.
9 eggwhites, at room temperature Turn off the oven and allow to cool for 30 minutes. Remove the
¼ teaspoon sea salt flakes cake from the oven and allow to stand for 5 minutes. Place a
1 vanilla bean, split and seeds scraped large deep-sided platter on top of the tin and carefully turn out
¾ cup (165g) caster (superfine) sugar, extra the cake +. Allow to cool and serve with the caramelised peaches
maple syrup, to serve and maple syrup. Serves 8–10.
+ You can place the tin over a medium heat to melt any remaining
Preheat oven to 160°C (325°F). Place the sugar and water in a caramel. Drizzle over the cake to serve.
medium saucepan over medium heat, stirring until sugar has
dissolved. Cook, without stirring, for a further 6–7 minutes or caramelised peaches
until golden. Carefully pour the caramel into the base of a
21.5cm (2.5-litre) ring cake tin. Carefully spoon the caramel to 6 peaches, halved, stones removed
coat all sides of the hot tin. Set aside. ¹⁄³ cup (60g) brown sugar
Place the eggwhites, salt and vanilla seeds in an electric mixer
and whisk on high speed until soft peaks form. Add the extra Press the cut surface of each piece of peach into the brown sugar.
sugar, one tablespoon at a time, whisking until all the sugar has Place a large frying pan over medium heat and cook the peaches,
been added, and whisk for a further 1 minute. Spoon the cut-side down, in batches, for 2 minutes or until caramelised.
meringue mixture into the tin, pressing down as you go to Serve the peaches with the floating island cake. Makes 12.
78 www.donnahay.com
caramel floating island cake

+ caramelised peaches
rum and raisin christmas trees
rum and raisin christmas trees
ornaments from papaya, big w and country road. see directory for stockist details.
surface and, working quickly, bring it together with your hands.
2²⁄³ cups (400g) plain (all-purpose) flour Divide the dough into 2 equal portions and flatten them slightly.
300g cold unsalted butter, chopped Cover in plastic wrap and refrigerate for 30 minutes.
½ cup (90g) brown sugar While the dough is chilling, make the filling. Place the water,
½ teaspoon ground ginger sugar, raisins, vanilla and butter in a medium saucepan over
½ teaspoon ground cinnamon high heat. Bring to the boil, reduce the heat to medium and cook
2 eggs for 8 minutes or until thickened. Place in a bowl and refrigerate
2 teaspoons vanilla extract until cold. Add the rum and mix to combine.
icing (confectioner’s) sugar, for dusting Preheat oven to 180°C (350°F). Roll out the two portions of
rum and raisin filling dough on a well-floured surface to 3mm thick. Using a tree-
½ cup (125ml) water shaped cookie cutter, lightly press into one half of the pastry to
½ cup (90g) brown sugar mark it. Spoon 1 tablespoon of the filling into the center of each
1 cup (150g) raisins tree imprint. Brush over the dough and filling lightly with water
1 teaspoon vanilla extract and cover with the remaining rolled-out dough. Press well to
30g unsalted butter seal. Using the cookie cutter, cut out the filled trees and place on
2 teaspoons dark rum a lightly floured tray. Roll the remaining dough out on a floured
surface and cut in half. Repeat with the remaining filling to make
Place the flour, butter, brown sugar, ginger and cinnamon in a 10 filled trees+. Using a small sharp knife, cut 6 slits into each
food processor and process until the mixture resembles coarse biscuit. Bake for 12–15 minutes, or until golden. Dust with icing
breadcrumbs. Add the eggs and vanilla and process until the sugar to serve. Makes 10 filled biscuits.
dough comes together. Turn the dough out onto a well-floured + Any remaining dough can be rolled out and cut into different shapes.
80 www.donnahay.com
bowl from the fortynine studio. opposite: fliff carr platter from victoria collison.
Smooth creamy blends boasting fresh, real flavours make the

perfect bring-along dishes this party season. Topped with seeds,
spices or nuts and served with your favourite accompaniments,
it's a homemade diference that everyone will taste.
merchandising lucy weight
photography Chris Court styling steve pearCe
labne with pistachios and pomegranate

make now . dips
hummus with spiced crispy chickpeas
www.donnahay.com 83
eggplant dip with crispy chorizo
opposite: small bowl from mud australia. large fliff Carr bowl from viCtoria Collison.
make now . dips
smoked trout dip
www.donnahay.com 85
minted spinach dip with yoghurt
make now . dips
eggplant dip with crispy chorizo smoked trout dip
2 x 375g eggplants (aubergines) 2 cups (140g) sourdough breadcrumbs

250g cream cheese, chopped, softened 1 cup (250ml) water
1 clove garlic, crushed 2 teaspoons pink peppercorns, plus extra, to serve +
1 tablespoon tahini paste + 3 eschalots (French shallots), peeled and chopped
sea salt and cracked black pepper 50g tarama paste ++
2 tablespoons lemon juice 350g hot smoked trout, skin removed and flaked
2 tablespoons extra virgin olive oil ¹⁄³ cup (80ml) lemon juice
2 x 200g dried chorizo, cases removed and roughly chopped sea salt and cracked black pepper
lemon-infused extra virgin olive oil, for drizzling
Place the eggplants directly on the flame of a gas burner or 50g salmon roe ++ and flatbreads, to serve
on the grill of a barbecue set to high and cook, turning every
5 minutes, for 20–25 minutes or until charred and very soft. Place the breadcrumbs and water in a bowl and set aside for
Place in a bowl, cover with plastic wrap and allow to cool for 10 minutes. Squeeze the breadcrumbs to remove any excess
10 minutes. Cut the eggplants in half and scoop the flesh into water. Place the pink peppercorns and eschalots in a food
a food processor. Add the cream cheese, garlic, tahini, salt and processor and process until finely chopped. Add the
pepper and process until smooth. Add the lemon juice and breadcrumbs, tarama paste, smoked trout, lemon juice, salt
1 tablespoon of the oil and process to combine. Refrigerate for and pepper and process until smooth. Refrigerate for 1 hour
1 hour or until cold. or until cold. Spoon the dip into a serving dish, sprinkle with
Place the chorizo in a food processor and process until finely the extra peppercorns and drizzle with the lemon oil. Serve
minced. Heat the remaining oil in a medium non-stick frying with the salmon roe and flatbreads. Makes 2½ cups.
pan over high heat. Add the chorizo and cook, stirring, for + Pink peppercorns are available at specialty food stores and delis.
4–5 minutes or until very crisp. Spoon the dip into a serving dish ++ You can buy tarama (cod roe) paste and salmon roe at fishmongers
and top with the chorizo and cooking oil to serve. Makes 3 cups. and specialty food stores.
+ Tahini is a paste made from ground sesame seeds. Find it in the health
food aisle of the supermarket and health food stores. white bean dip with semi-dried tomato pesto
minted spinach dip with yoghurt 2 x 400g cans white (cannellini) beans, drained and rinsed
2 cloves garlic, crushed
500g baby spinach leaves 1 cup (250ml) milk
½ cup (80g) natural almonds, toasted a pinch of nutmeg
3 cups mint leaves chopped curly-leaf parsley and f latbreads, to serve
1 tablespoon finely grated lemon rind semi-dried tomato pesto
1 tablespoon lemon juice 200g store-bought semi-dried tomatoes, drained
sea salt and cracked black pepper ¼ cup (25g) walnuts, finely chopped
1 cup (280g) Greek-style (thick) yoghurt, plus extra, to serve ¹⁄³ cup (80ml) walnut oil
2 tablespoons extra virgin olive oil 2 tablespoons lemon juice
micro basil leaves +, to serve (optional) sea salt and cracked black pepper
Blanch the spinach, in batches, in a large saucepan of salted To make the pesto, place the semi-dried tomatoes in a small
opposite: bowl from elephant ceramics.
boiling water for 30 seconds – 1 minute or until wilted. Refresh food processor and process until just chopped. Transfer to a
in iced water and drain well. Place the almonds in a food processor bowl and add the walnuts, oil, lemon juice, salt and pepper
and process until fine. Add the spinach, mint, lemon rind and and stir to combine. Set side.
juice, salt and pepper and process until smooth. Add the yoghurt Place the beans, garlic, milk, nutmeg, salt and pepper in a
and oil and process to combine. Refrigerate for 1 hour or until cold. medium saucepan over high heat and bring to the boil. Reduce
Spoon the spinach dip into a serving dish and top with the extra the temperature to medium and cook for 8–10 minutes or until
yoghurt and micro basil leaves. Serve with lavosh crackers. thickened and reduced. Using a hand-held blender, blend the
Makes 3 cups. mixture until smooth. Allow to cool slightly and spoon into a
+ Micro herbs are available from some supermarkets, greengrocers serving dish. Top with the pesto and parsley and serve with
and farmer’s markets. flatbreads. Makes 2¼ cups.
www.donnahay.com 87
white bean dip with semi-dried tomato pesto
bowl from mud australia. see directory for stockist details.
make now . dips
a spice blend, add fresh herbs, or

swirl through creamy yoghurt for
delicious texture and flavour.
tuna dip with dukkah
www.donnahay.com 89
make now . dips
tuna dip with dukkah hummus with spiced crispy chickpeas

1 x 185g can tuna in chilli oil, drained, oil reserved 2 x 400g cans chickpeas (garbanzos), drained and rinsed
3 white anchovy fillets 2 tablespoons tahini paste (see note, page 87)
250g cream cheese, chopped 1 clove garlic, crushed
2 tablespoons lemon juice ¹⁄³ cup (80ml) lemon juice
2 tablespoons extra virgin olive oil ¼ cup (60ml) extra virgin olive oil, plus extra, to serve
sea salt and cracked black pepper sea salt and cracked black pepper
store-bought dukkah, for sprinkling 2 tablespoons water
sourdough bread and lemon wedges, to serve micro coriander leaves +, to serve (optional)
grissini and lemon wedges, to serve
Place the tuna, anchovy, cream cheese, lemon juice, olive oil, salt spiced crispy chickpeas
and pepper in a food processor and process, scraping down the vegetable oil, for shallow frying
sides of the bowl, for 3–4 minutes or until smooth. Refrigerate for ¼ cup (50g) rice flour
1 hour or until cold. 2 teaspoons smoked paprika, plus extra, for sprinkling
Spoon the dip into a serving dish, drizzle with the reserved 2 teaspoons ground coriander
chilli oil and sprinkle with dukkah. Serve with sourdough bread 1 x 400g can chickpeas (garbanzos), rinsed and drained
and lemon wedges. Makes 2½ cups.
Place the chickpeas, tahini, garlic, lemon juice, olive oil, salt
labne with pistachios and pomegranate and pepper in a food processor and process until smooth. Add the
water if the mixture is too thick, processing to combine, until the
1kg Greek-style (thick) yoghurt desired consistency is reached. Refrigerate for 1 hour or until cold.
1 teaspoon sea salt flakes To make the spiced crispy chickpeas, heat 1cm of vegetable oil
2 tablespoons extra virgin olive oil, plus extra, to serve in a large non-stick frying pan over medium heat. Place the flour,
5 sprigs marjoram paprika and ground coriander in a bowl and mix to combine.
1 pomegranate, seeded, seeds and juice reserved Add the chickpeas and toss to coat. Shallow-fry the chickpeas,
2 tablespoons slivered pistachios in batches, for 4–5 minutes or until crisp and golden. Drain on
absorbent paper and sprinkle with salt, pepper and the extra
To make the labne (yoghurt cheese), combine the yoghurt and smoked paprika.
the salt. Place the mixture in a bowl lined with a double layer of Spoon the hummus into a serving dish and top with the spiced
muslin and gather up the edges to enclose. Suspend the yoghurt chickpeas. Drizzle with the extra oil, sprinkle with micro
from a shelf in the refrigerator, placing a bowl underneath to coriander and serve with the grissini and lemon wedges.
collect any moisture, for 24 hours or until the mixture is firm. Makes 2½ cups.
Remove from the muslin and place the labne in a serving dish. + Micro herbs are available from some supermarkets, greengrocers
Set aside. and farmer’s markets.
Heat the oil in a small non-stick frying pan over medium heat.
Fry the marjoram sprigs, in batches, for 30 seconds – 1 minute or
until just crisp. Drain on absorbent paper.
Drizzle the labne with the extra oil and top with the
pomegranate seeds, 2 tablespoons of the juice, the pistachios
and marjoram sprigs to serve. Makes 2½ cups.
+ Store labne in an air-tight container in the fridge for up to 1 week.
++ When frying herbs in oil, make sure they are dry, as they will yourself, using simple fresh
cause the oil to spit if wet.
ingredients, means you'll know
they're packed with true flavour.
90 www.donnahay.com
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kick start
This flavoursome breakfast is the perfect healthy
start to any day of the week, rewarding you with
plenty of vitamins, protein and good oils.
avocado and pesto

breakfast bruschetta
1 avocado, halved and stone removed

2 teaspoons store-bought pesto
2 teaspoons finely grated lemon rind
2 eggs
1 x 20cm baguette, halved
½ cup basil leaves
extra-virgin olive oil, for drizzling
Preheat a grill to high. Scoop half the avocado into

a bowl with the pesto and lemon rind, sprinkle with
salt and pepper and mash with a fork. Set aside.
Cook the eggs in a small saucepan of boiling
water for 6–7 minutes. Refresh in cold water, peel
and set aside. Place the baguette on a baking tray
and grill for 2–3 minutes or until light golden.
Spread the bread with the avocado and pesto
mixture and place on plates. Carefully halve the
eggs and place on the baguette. Top with basil,
serve with the remaining avocado and drizzle
with oil. Serves 2.
australian avocados
It’s true – good things do come in small packages. A nutrient-dense fruit, an avocado is rich
some avocado on rye toast or adding it to scrambled eggs or your favourite omelette.
• For more inFormation & recipes visit, www.avocado.org.au

recipes the dhm food team merchandising lucy weight
photography william meppem + chris court styling steve pearce
www.donnahay.com 99
traditional
mains
kept
simple
cranberry and pancetta stuffing cups
guide . christmas feast
linen (used throughout) from miason et jardin.
poached turkey breast with

lemon and thyme gravy
www.donnahay.com 101
poached turkey breast with

lemon and thyme gravy

50g unsalted butter
1 x 1.5kg turkey breast fillet, skin on
4 eschalots (French shallots), peeled and halved
3 cups (750ml) chicken stock
10 sprigs lemon thyme
1 tablespoon finely shredded lemon zest
1 teaspoon black peppercorns
50g unsalted butter, extra
¼ cup (35g) plain (all-purpose) flour
Heat the oil and butter in a large heavy-based saucepan over

medium heat. Sprinkle the turkey with salt and pepper and add
to the pan, skin-side down, with the eschalots. Cook the turkey
for 5 minutes or until golden, turn and cook for a further
5 minutes or until golden. Add the chicken stock, lemon thyme,
lemon zest and peppercorns and bring to a simmer. Reduce the
heat to low and cook, covered, for 30 minutes or until cooked
through. Remove the turkey from the poaching liquid, cover
with aluminium foil and set aside to keep warm. Strain the
turkey stock into a jug, discarding the solids.
Melt the extra butter in a large saucepan over high heat until
bubbling. Add the flour and cook, stirring, for 2–3 minutes or Poaching
until golden. Slowly pour in the turkey stock, stirring until
smooth. Cook, stirring continuously, for a further 2 minutes rather than
or until thickened. Slice the turkey and serve with the gravy. roasting the turkey means it
Serves 6–8.
won't dry out. Plus, cooking
only the breast means you
can be carving succulent,
tender white meat at the
table in less than an hour.
cook's guide
+ It goes without saying that choosing to + By poaching the turkey breast, not only + Substitute a little of the chicken stock
cook a turkey breast, instead of roasting will you end up with tender, succulent with white wine if you wish, and add a
the entire bird, is an easier option. But meat infused with the delicious flavours couple of bay leaves to the poaching
it’s also a good solution if you’re short on it was cooked in, you’ll create a tasty liquid for extra flavour.
time, are having a small simple stock to enrich your gravy, too. It also + You can use the same heavy-based
Christmas, or wish to include turkey means one less dish crowding the oven saucepan that the turkey was poached
as part of your festive banquet menu. – the turkey can simmer on the stovetop in to make the gravy.
+ This recipe serves 6–8 as part of a while a glazed ham, a loin of pork or + Store any leftover turkey covered
menu. If you wish to serve the turkey trays of vegetables are roasting below. in the refrigerator. Slice as required,
as a main, with just a couple of sides, Ensure you use a saucepan with a good as you would chicken. It will keep for
it will serve 4. heavy base. up to 2 days.
cheat’s glazed ham cranberry and pancetta stuffing cups
3 cups (750ml) orange juice 12 slices (180g) round pancetta
3 cups (525g) brown sugar 5 cups (350g) fresh breadcrumbs
1 cup (250ml) red wine vinegar 1 cup (130g) dried cranberries
1 stick cinnamon 2 eggs
8 cloves 120g unsalted butter, melted
16 sprigs thyme 2 tablespoons torn sage leaves
3 cups (750ml) port ¼ cup thyme leaves
1 x 6Ð7kg ham leg, skin removed and trimmed+ 2 cloves garlic, crushed
Preheat oven to 220°C (425°F). Place the juice, sugar, vinegar,
cinnamon, cloves and thyme in a medium saucepan over high Preheat oven to 180°C (350°F). Place the pancetta in the base
heat and stir until the sugar has dissolved. Bring to the boil and of 12 x ½-cup-capacity (125ml) lightly greased cupcake tins.
cook for 30 minutes or until reduced. Remove from the heat Place the breadcrumbs, cranberries, eggs, butter, sage, thyme
and stir through the port. Strain the glaze into a jug, discarding garlic, salt and pepper in a bowl and mix to combine. Spoon the
the solids. bread mixture into the pancetta-lined cupcake tins and bake
Place the ham, top-side down, into a tight-fitting, deep-sided for 15–20 minutes or until golden and crunchy. Makes 12.
baking dish and wrap the hock with non-stick baking paper
followed by aluminium foil. Pour the glaze over the ham and
roast for 40 minutes. Remove from the oven and reduce the
oven temperature to 200°C (400°F). Turn the ham over, baste
with the glaze and roast for a further 20–25 minutes or until
golden. Remove the ham from the baking dish and place on a
serving platter. Spoon the remaining glaze over the ham to
serve. Serves 8–10.
+ Use a sharp knife to score the skin around the hock before using your
fingers to gently remove the skin from the ham. Trim any excess fat.
cook's guide
carving set and pepper mill from christofle.
+ This clever glazed ham is super-simple paper that covers the hock. Wrap is devoured on Christmas day, which of
to prepare but retains the sticky-sweet with calico and tie with a ribbon for a course means ham sandwiches all-round
depth of flavour that defines traditional festive touch. for days to follow. Ham will keep longer
Christmas ham. There’s no need for + When purchasing your ham, be sure on the bone, so only slice what you need
fussy scoring or studding with tiny to buy a cooked, cured leg. and store the rest in the fridge.
cloves, just remove the skin and pour + Use a large sharp knife to carve the + Keep your ham fresh in the fridge by
over the warm spiced glaze. The ham ham. Holding the hock securely with one covering it in a clean ham bag or tea
will bathe in a generous amount of the hand, begin at the front of the ham, towel that's been soaked in two parts
glaze while it’s in the oven, eliminating slicing the meat on a slight angle. Once water and one part white vinegar, then
the need for persistent basting and the front ham is all carved, start on the wrung out. Repeat the soaking every
ensuring the ham stays moist. sides, again carving on a slight angle. three days.
+ Before serving, remove the foil and + It's not often that an entire leg of ham
104 www.donnahay.com
Sticky, sweet
and spiced
with cinnamon, the golden
glaze on this ham is easier to
perfect than you might think.
There's no need for constant
basting, simply turn the leg
once during cooking.
cheat’s glazed ham

I’m a little tender right now, so if you’re going to grill me please be gentle.
I just need a little garlic, rosemary and time. Four and a half minutes to be precise.
Above all, I’d love a freshly ground mix of Saxa sea salt and black peppercorns.
YOU COMPLETE ME
SAX0002_DH
society linen from ondene.
roasted pork loin with sour cherry stuffing
Tart, sour
cherries pair
perfectly with pork, but are
just as delicious with ham or
turkey. Have this deep dark
relish on rotation over
Christmas, as you would
cranberry sauce.
sour cherry relish

roasted pork loin with sour cherry stufing with the oil and rub with the remaining salt, ensuring the salt is
rubbed into the cuts. Place the pork on a lightly greased rack in
1 x 3kg boneless pork loin, trimmed a baking dish lined with non-stick baking paper and roast for
¹⁄³ cup (40g) sea salt flakes 25 minutes. Reduce the temperature to 200°C (400°F) and roast
extra virgin olive oil, for brushing for a further 30–40 minutes or until cooked to your liking. Cover
sour cherry stuffing with aluminium foil and allow to rest for 15 minutes. Remove
1 tablespoon extra virgin olive oil the kitchen string and slice the pork to serve. Serves 6–8.
1 small brown onion, finely chopped + You could also use store-bought cranberry sauce instead of the sour
2 cloves garlic, crushed cherry relish.
2 tablespoons thyme leaves
3 cups (210g) fresh sourdough breadcrumbs sour cherry relish
1 egg
1 tablespoon Dijon mustard 1 tablespoon extra virgin olive oil
¼ cup (35g) shelled unsalted pistachios, chopped 1 small brown onion, finely chopped
¹⁄³ cup (90g) sour cherry relish (see recipe, right) + 1 tablespoon thyme leaves
sea salt and cracked black pepper 500g frozen sour cherries
rind of 1 orange
Score the pork skin at 1cm intervals. Sprinkle and rub the skin ¼ cup (60ml) orange-flavoured liqueur
with 2 tablespoons of the salt and refrigerate, uncovered, for ¹⁄³ cup (80ml) red wine vinegar
2–3 hours. 1 cup (220g) caster (superfine) sugar
While the pork is resting, make the sour cherry stuffing. sea salt and cracked black pepper
Heat the oil in a medium non-stick frying pan over medium
heat. Add the onion, garlic and thyme and cook for 5–6 minutes Heat the oil in a medium saucepan over medium heat. Add
or until lightly golden. Transfer the mixture to a large bowl, the onion and thyme and cook for 1–2 minutes or until lightly
add the breadcrumbs, egg, mustard, pistachios, relish, salt and golden. Add the cherries, orange rind, liqueur, vinegar, sugar,
pepper and mix well to combine. Set aside. salt and pepper and stir to combine. Bring to the boil and cook
Preheat oven to 220°C (425°F). Brush the salt from the pork and for 30–35 minutes or until reduced and glossy. Allow to cool
pat dry with absorbent paper to remove any excess moisture. completely. Makes 2 cups (500ml).
Turn the pork, skin-side down, and spread with the stuffing. + The relish will keep for 2 weeks refrigerated in an airtight container.
Roll to enclose and secure with kitchen string. Brush the skin Bring to room temperature before serving.
cook's guide
+ Salty, crunchy crackling is arguably + Rubbing the skin with oil and salt adds
the most sought-after part of roast pork. extra crunchiness to the crackling.
There are a few simple tricks to getting + Make sure your oven is nice and hot.
it extra-crisp every time. Drying out the Preheat it to 220°C (425°F), and cook the
skin of the pork is probably the most pork for 25 minutes before reducing the
important. The day before you cook the temperature for the remaining period.
pork, place it, uncovered, on a wire rack + The sour cherry relish can be used in
on a tray in the fridge and leave it a similar way to cranberry sauce. Its
overnight. Dry with absorbent paper complex, tart flavour is delicious with
before roasting. the pork, but it can also be served with
+ Scoring the skin exposes more surface ham or turkey.
area to heat, so it will crisp up faster.
guide . christmas sides
every
feast
needs a
side act…
crunchy roast potatoes

The secret
to the best
potatoes is to parboil them
first, fluff them up in the pan
and then roast to golden
perfection. Too easy.
salt and pepper mills from christofle.
green beans with almonds,

oregano and lemon
cauliflower and gruyère gratin
1 x 600g cauliflower, leaves removed and thinly sliced

2 cups (250g) finely grated gruyère
1 cup (80g) finely grated parmesan
2 egg yolks
1½ cups (105g) fresh sourdough breadcrumbs
½ cup (40g) finely grated parmesan, extra
1 tablespoon rosemary leaves, roughly chopped
Preheat oven to 200°C (400°F). Layer the cauliflower slices in

a lightly greased 20cm x 30cm ovenproof dish (2.25-litre-
capacity) and set aside. Place the cream in a small saucepan
over medium heat and bring to the boil. Remove from the heat
and add the gruyère, parmesan, salt and pepper and whisk to
combine. Add the egg yolks and whisk well to combine. Pour
the cream mixture over the cauliflower. Place the breadcrumbs,
extra parmesan, rosemary, oil, salt and pepper in a bowl and
toss to combine. Sprinkle the breadcrumbs over the cauliflower
and cover loosely with aluminium foil. Bake for 40 minutes,
uncover, and bake for a further 15–20 minutes or until golden
and cooked through. Allow to stand for 10 minutes before
serving. Serves 6–8.
iceberg salad with crispy

maple-glazed prosciutto
This tasty
salad makes
all the right moves with its
crisp, crunchy and creamy
textures and sweet, fresh
flavours. It's a winner!
iceberg salad with crispy

maple-glazed prosciutto
green beans with almonds,
8 slices prosciutto oregano and lemon
¹⁄³ cup (80ml) maple syrup
½ cup (125ml) buttermilk 40g unsalted butter
1 teaspoon Dijon mustard 1 tablespoon extra virgin olive oil
2 teaspoons white balsamic vinegar 1 cup (140g) slivered almonds
sea salt and cracked black pepper 2 tablespoons finely shredded lemon zest
opposite: forks from michael greene antiques.
1 head iceberg lettuce, cut into wedges ½ cup oregano leaves

finely grated parmesan, to serve 800g green beans, trimmed
2 tablespoons lemon juice
Preheat oven to 160°C (325°F). Place the prosciutto on two sea salt and cracked black pepper
baking trays lined with non-stick baking paper. Brush the
prosciutto with the maple syrup and roast for 15 minutes or Melt the butter and oil in a large deep-sided frying pan over
until golden and crisp. Transfer to a wire rack to cool. Place the medium heat. Add the almonds, lemon zest and oregano. Cook,
buttermilk, mustard, vinegar, salt and pepper in a bowl and stirring, for 2 minutes or until light golden. Add the beans and
mix to combine. Arrange the lettuce wedges in a large bowl and toss to combine. Cover with a tight-fitting lid and cook for a
top with the prosciutto. Drizzle with half the dressing, sprinkle further 3 minutes, until the beans are just cooked. Remove
with the parmesan and serve with the remaining dressing. from the heat, add the lemon juice, salt and pepper and toss to
Serves 6–8. combine. Serves 6–8.
Sweet and
jammy figs
sing of summer and make a
vibrant side. Quickly and
easily assembled, this salad
pops with sweet and tart
flavours and fresh mint.
fig and mint salad
¼ cup (60ml) vincotto +

2 tablespoons lemon juice
12 figs (500g), thinly sliced
pink sea salt flakes
cracked pink peppercorns
1 cup baby (micro) mint leaves
½ cup (40g) shaved pecorino
extra virgin olive oil, for drizzling
Place the vincotto and lemon juice in a bowl and stir to

combine. Place the fig slices on a large serving dish, drizzle
with the vincotto mixture and sprinkle with salt and pepper.
Top with the mint, pecorino and drizzle with oil to serve.
Serves 6–8.
+ Vincotto, meaning 'cooked wine' is a sticky-sweet Italian condiment
with a vinegary bite made from grapes. You can find it at delicatessens
and specialty food stores. Substitute with balsamic glaze.
crunchy roast potatoes
2kg sebago (starchy) potatoes, peeled and quartered

1 head garlic, cloves separated, unpeeled
1 cup sage leaves
¾ cup (180ml) extra virgin olive oil
Preheat oven to 200°C (400°F). Place the potatoes and garlic in

a large saucepan of salted water over high heat, cover and bring
to the boil. Reduce the heat to medium and cook for 8–10
minutes or until just tender. Drain well and return to the
saucepan. Cover and shake the pan to fluff the edges of the
potatoes. Place the potatoes, garlic, sage, oil, salt and pepper on
a large baking tray lined with non-stick baking paper and toss
to combine. Roast for 50–60 minutes, turning every 20 minutes,
or until the potatoes are golden and crunchy. Serves 6–8.
opposite: colander from donnahay.com
fig and mint salad

guide . christmas sweets
now master
the classic
desserts…
christmas pudding
Rich with
fruit and spice
and served with brandy-
spiked custard, the cloth-
wrapped pudding is easily
made in advance – in fact,
tradition encourages it!
brandy custard
christmas pudding together firmly. Tie the calico as close to the mixture as
possible with kitchen string, leaving at least a 15cm
¼ cup (40g) sultanas length of string at both ends (see cook's guide, below).
½ cup (80g) currants Simmer, covered, over medium heat in a large saucepan
¾ cup (105g) raisins of boiling water for 4 hours, adding more water if needed.
¾ cup (105g) chopped pitted dates Remove the pudding from the water and cut the string.
½ cup (70g) slivered almonds Open up the cloth and invert the pudding onto a serving
½ teaspoon mixed spice plate. Gently remove the cloth, pour over the extra
¹⁄³ cup (80ml) brandy brandy and serve with the brandy custard (see recipe,
¹⁄³ cup (80ml) sweet sherry below). Serves 6–8.
¼ cup (45g) brown sugar brandy custard
¼ cup (55g) caster (superfine) sugar
2 eggs 1½ cups (375ml) milk
¹⁄³ cup (50g) plain (all-purpose) flour, sifted 1 vanilla bean, halved and seeds scraped
1½ cups (105g) fresh white breadcrumbs 10 egg yolks
¹⁄³ cup (50g) plain (all-purpose) flour, extra, for dusting ¹⁄³ cup (50g) plain (all-purpose) flour
¹⁄³ cup (80ml) brandy, extra 1 cup (160g) icing (confectioner’s) sugar, sifted
²⁄³ cup (160ml) single (pouring) cream
Place the sultanas, currants, raisins, dates, almonds, mixed ¼ cup (60ml) brandy
spice, brandy and sherry in a bowl and stir to combine.
Cover and allow to soak in a cool, dark place for 24 hours, Place the milk and vanilla bean in a medium saucepan over
stirring occasionally. medium heat and bring just to the boil. Place the egg yolks,
Place the butter and both the sugars in the bowl of an electric flour and icing sugar in a bowl and whisk to combine. Slowly
mixer and beat for 8–10 minutes or until pale and creamy. add the milk mixture to the egg mixture, whisking to
Add the eggs, one at a time, beating well after each addition, combine. Return the mixture to the saucepan over low heat
until light and fluffy. Place the butter mixture in a large bowl and cook, whisking, for 12–15 minutes, or until thickened.
with the fruit mixture, flour and breadcrumbs and mix well Strain the mixture into a bowl, cover the surface with plastic
to combine. wrap (see cook's guide, below) and refrigerate until cold. Whip
Dip a 60cm-square piece of calico cloth in boiling water and the cream until soft peaks form and fold through the custard.
boil for 5 minutes. Using tongs, remove from the water and Add the brandy and mix to combine. Makes 3½ cups (875ml).
allow to cool, squeezing to remove any excess water. Open the
calico out and top with the extra flour. Rub the flour over the
calico to form a large circle. Spoon the pudding mixture into
the centre of the calico to form a mound and gather the ends
cook's guide
+ While English tradition would see + By tying the ends of the string to the
families make their puddings on the last handles of the saucepan, you'll stop
Sunday of November and hang them in the pudding from moving around too
a cool place until Christmas, our warm much and catching on the bottom.
Australian summers say otherwise! You + You can make the custard up to 3 days
can make your pudding up to 2 weeks in in advance, however add the whipped
advance and store it in the refrigerator. cream and brandy just before serving.
You can reheat the pudding by boiling it By placing some plastic wrap over the
for 1 hour or simply removing it from the custard while chilling, you'll prevent a
cloth and microwaving single serves. 'skin' from forming on the surface.
whole fruit + heat
+ sugar + time
The flavour
of this lush,
boozy cake will only get
better over time. You can
bake it up to one month in
advance for best results.
christmas cake
christmas cake
3 cups (450g) raisins

1½ cups (240g) sultanas
½ cup (95g) chopped dried figs
1 cup (140g) slivered almonds
1 cup (140g) chopped dates
1 cup (170g) grated Granny Smith (green) apple
1¼ cups (310ml) Pedro Ximénez sherry (see what we’re eating,
page 24)
1¼ cups (220g) brown sugar
2 vanilla beans, split and seeds scraped
4 eggs
2½ cups (375g) plain (all-purpose) flour, sifted
¼ teaspoon bicarbonate of (baking) soda, sifted
1½ teaspoons ground cinnamon
1 teaspoon ground allspice
¼ cup (60ml) Pedro Ximénez sherry, extra
Place the raisins, sultanas, figs, almonds, dates, apple and

sherry in a bowl and stir to combine. Cover and allow to soak
in a cool, dark place for 24 hours, stirring occasionally.
Preheat oven to 140°C (275°F). Place the butter, sugar and
vanilla seeds in the bowl of an electric mixer and beat for
8 minutes or until light and creamy. Gradually add the eggs,
beating well after each addition. Place the soaked fruit, flour,
bicarbonate of soda, cinnamon and allspice in a large bowl and
mix well, ensuring the fruit is evenly coated with flour. Add
the butter mixture and stir until well combined. Line a
20cm-square greased cake tin with two layers of non-stick
baking paper. Spoon in the mixture and smooth the top. Bake
for 2 hours 25 minutes – 2 hours 35 minutes or until cooked
when tested with a skewer. Spoon over the extra sherry while
the cake is still warm. Allow to cool in the tin. Serves 12.
cook's guide
+ The cake benefits from long soaking of over the cake while it's still warm as it
the fruit – you could macerate the fruit will soak up more liquid as it cools.
for longer than a day, for a richer flavour. + You can make this cake up to four
+ You can use your favourite sweet weeks in advance. Wrap the cooled cake
sherry, brandy or rum in this recipe. firmly in plastic wrap and store in the
+ While not strictly traditional, the refrigerator. Bring it to room temperature
addition of grated apple or pear lends to serve.
the fruit cake extra moisture. + Leftover Christmas cake can be put to
+ Double-lining the cake tin with baking many uses. Try it as French toast, in
paper ensures the cake doesn't become bread pudding, or make our tasty cheat's
too dark during its long baking time. dark chocolate and rum truffles (see
+ The extra sherry should be spooned page 53 for the recipe).
The glass sommeliers use.
Available at better homewares stores and online at www.spiegelau.com.au

The bright
pop of jelly
and berries bring this trifle
firmly into the festive sphere.
Easy to make using store-
bought sponge fingers, it's a
simple yet impressive dessert.
raspberry and white chocolate trifle
raspberry and white chocolate trifle
20 small store-bought sponge fingers

½ cup (125ml) orange-flavoured liqueur
250g fresh raspberries, to serve
raspberry jelly
1½ tablespoons gelatine powder
1.5 litres cranberry juice
1 cup (220g) caster (superfine) sugar
500g frozen raspberries
white chocolate ganache
180g white chocolate, finely chopped
1 cup (250ml) single (pouring) cream
mascarpone cream
½ cup (140g) mascarpone
½ cup (80g) icing (confectioner’s) sugar, sifted
1 teaspoon vanilla bean paste
To make the jelly, place the gelatine and ½ cup (125ml) of the
cranberry juice in a bowl and stir to combine. Set aside for
5 minutes or until the gelatine is absorbed. Place the remaining
cook's guide
juice and sugar in a saucepan over medium heat and stir until + When making the jelly layer of the trifle,
the sugar is dissolved. Bring to the boil and cook for 1 minute. using frozen berries helps cool the jelly.
Remove from the heat, add the gelatine mixture and stir to + You can make the jelly 1–2 days in
combine. Set aside to cool for 20 minutes. Pour the jelly mixture advance before proceeding with the
into the base of a 4-litre-capacity glass dish and top with the ganache, sponge and mascarpone layers.
frozen berries. Refrigerate for 4–5 hours or overnight until set. + You can vary the flavours in your trifle.
To make the ganache, place the chocolate in a small For example you can use frozen cherries
saucepan over low heat and stir frequently until melted and in the jelly and fresh cherries on top of the
smooth. Remove from the heat and add ¼ cup (60ml) of the trifle, or even substitute the raspberries for
cream in a thin, steady stream, stirring constantly until well blueberries or strawberries.
combined. Pour the mixture into a bowl and refrigerate until + Depending on the size of your sponge
just cold. Whisk the remaining cream until stiff peaks form, fingers, you may need to cut them to fit
add the cooled chocolate mixture and fold through to combine. the serving bowl.
To assemble, spoon the ganache over the jelly and smooth
with a palette knife. Dip the sponge fingers in the orange-
flavoured liqueur and layer over the ganache. To make the
mascarpone cream, place the mascarpone, sugar, vanilla
and cream in a large bowl and whisk until soft peaks form.
Spoon the cream over the sponge fingers and top with the
fresh raspberries to serve. Serves 6–8.
These cute
little pies
are deliciously fruity
and nutty – the pastry,
made with brown sugar
and spices, adds a little
twist on tradition.
fruit mince pies
fruit mince pies
1 Granny Smith (green) apple, peeled and grated

²⁄³ cup (110g) currants
¾ cup (120g) sultanas
½ cup (70g) slivered almonds
²⁄³ cup (85g) mixed peel
¹⁄³ cup (80ml) maple syrup
½ cup (90g) brown sugar
60g unsalted butter, chopped
¹⁄³ cup (80ml) butterscotch schnapps or sherry
1 egg, lightly beaten
white sugar, for sprinkling
icing (confectioner’s) sugar, for dusting
spiced brown sugar pastry
2²⁄³ cups (400g) plain (all-purpose) flour, plus extra, for dusting
300g cold unsalted butter, chopped
½ cup (90g) brown sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
2 eggs
2 teaspoons vanilla extract
To make the spiced brown sugar pastry, place the flour, butter,
sugar, ginger and cinnamon in a food processor and process in
short bursts until the mixture resembles coarse breadcrumbs.
Add the eggs and vanilla and process until the pastry comes
together. Turn out onto a generously floured bench and using
your hands, bring the dough together and divide in half.
Generously dust four sheets of non-stick baking paper with
flour and roll out each piece of dough between 2 sheets to
5mm thick. Refrigerate for 30 minutes.
cook's guide
Preheat oven to 160°C (325°F). Place the apple, currants, + While you could use a plain sweet
sultanas, almonds, mixed peel, maple syrup, brown sugar, butter shortcrust pastry for this recipe, we
and schnapps in a medium saucepan over medium heat and prefer the warmth the brown sugar and
cook for 15 minutes, stirring occasionally, or until the fruit is spices add to the overall flavour.
softened and the liquid is absorbed. Set aside to cool completely. + When cutting out the pastry, be sure to
Using a 7cm-round cookie cutter, cut 24 rounds from the dust the cutters and palette knife with
dough to line 24 x 40ml-capacity lightly greased patty tins. flour to make cutting and lifting a breeze.
Re-roll the remaining dough between 2 generously floured + If you don't have fluted cutters, you
sheets of non-stick baking paper to 5mm thick. Refrigerate for can use a plain round cutter for the lids.
a further 15 minutes. The smaller hole in the lid is essential
While the dough is chilling, divide the fruit mixture between to let the steam escape while the pies are
the cases and brush the edges of the cases with egg. Using a cooking and prevents the mixture from
7cm fluted cookie cutter, cut out 24 rounds from the remaining bursting through the seams.
dough. Using a 1cm piping nozzle, make a hole through the + We use both white granulated sugar
middle of each fluted round. Top the fruit filling with the fluted and icing sugar for dusting – the white
rounds and press the edges to seal. Brush the tops with the sugar adds a lovely crunch and crust and
remaining egg and sprinkle with the white sugar. Bake for the icing sugar adds extra sweetness.
25–30 minutes or until lightly golden. Allow to cool in the tins + The mince pies will keep in an airtight
for 5 minutes before turning out to cool completely. Dust with container, at room temperature, for
icing sugar to serve. Makes 24. 2–3 days.
donna hay news
what’s new…
The elves are going to be super busy in
the lead up to Christmas… our latest book
has hit shelves, the new mobile cooking
app is available to download, plus see
this issue come to life in the screening
Our latest book, the new classics, is available just in time

for Christmas. Featuring more than 300 recipes across
over 400 beautiful pages – it’s the ultimate best-of collection
from donna hay magazine and the perfect gift for the food
lover in your life. See donnahay.com for more information.
download the mobile app

One of life's daily conundrums just became easier to answer
thanks to the launch of our what’s for dinner mobile app for
iPhone, iPad and iPad mini. Free to download with 24 free
recipes, the app has a shopping list function, large cook modes
for every recipe and a meal planner. More recipes are at the
touch of a button, available in ingredient-themed recipe packs
of 12 (each pack is only 99 cents). Available to download for
free now, visit appstore.com/donnahay
donna's television special

Just in time for Christmas, Donna has a one-hour special
that will bring to life elements of donna hay magazine and her
approach to Christmas food, styling and decorating. Watch as
Donna shares easy preparation, her crafty tricks and a relaxed
approach to getting it all done. A Donna Hay Christmas will screen
on 8 December at 8.30pm exclusively on Foxtel’s The LifeStyle
Channel. Visit lifestyle.com.au for more information.
photography william meppem + Nick wilsoN
for the latest news, visit donnahay.com

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A magical
snow-covered
village of gingerbread houses
is actually fairly easy to
create. Their smaller size
makes construction
a simpler affair.
gingerbread houses
gingerbread houses
1.2kg plain (all-purpose) flour the gingerbread, as well as the templates for the small house
2 teaspoons bicarbonate of (baking) soda and the chimney. Cut out the shapes, making sure to cut the
1½ cups (265g) brown sugar roof tile in half, the large and small house walls in half where
1 tablespoon ground ginger marked and the chimney in half. Cut two even triangles from
380g unsalted butter, melted the top of the rectangles, lining up with the dotted line, to
1²⁄³ cups (580g) golden syrup create the rooftop. Repeat the process with the remaining
icing (confectioner’s) sugar, to decorate gingerbread sheets, creating the pieces for the second large
icing house and small house, leaving out the chimney template in
4 cups (640g) icing (confectioner’s) sugar the second batch. Set aside to cool completely.
3 eggwhites To make the icing, place the sugar, eggwhites and cream
¼ teaspoon cream of tartar of tartar in an electric mixer and beat for 4–5 minutes or until
1 tablespoon lemon juice light and fluffy. Add the lemon juice and beat for a further
2 minutes or until well combined. Place half the icing in a
Preheat oven to 180°C (350°F). Place half the flour, bicarbonate piping bag fitted with a 4mm-round nozzle and the remaining
of soda, brown sugar and ginger in a large food processor and icing in a piping bag fitted with a 2mm-round nozzle.
pulse until combined. Add half the butter and golden syrup Starting with the roof tiles, use the 2mm nozzle to pipe a
and process until the dough comes together. Transfer to a large cross-hatch pattern on the large roofs and a scallop pattern on
bowl. Repeat with the remaining dry and wet ingredients. the small roofs (see images as a guide). Pipe 1 curved window
Add the second batch of dough to the first and knead until and 4 smaller windows on each of the two large house fronts,
smooth and combined. and 4 windows on the two small house fronts. Pipe around each
Divide the dough into 4 equal pieces. Using your fingers, doorway and pipe the doorknobs.
press each piece into a 37cm x 25cm Swiss roll tin. Smooth Using the 4mm nozzle, pipe along the two long inside edges
the top with the back of a metal spoon. Bake in 2 batches for of the front of the large house and secure the two side walls.
12–15 minutes or until golden. Leave for 2 minutes or until set. Repeat with the back section
Transfer a gingerbread sheet onto a large chopping board and of the house. Pipe along the edges of the rooftops and secure
start cutting out the shapes while it is still hot. Starting with the roof tiles to the house, holding for a few minutes until the
the large house, place the roof template (download the icing starts to set. Pipe along the top edge of the roof and
templates from donnahay.com/magazine/current issue) and outline of the house. For the chimney, mark a diagonal line
the templates for the front and back of the house on the along the rectangle to match the roof and using a small
gingerbread and cut out the shapes using a metal ruler and a serrated knife cut off both pieces. Pipe along one side and stick
sharp knife. Cut the roof tile in half where marked and cut out the two pieces together. Pipe on the diagonal edge and press
a door on the front of house. Cut two even triangles from the onto the roof. Hold for 2 minutes or until the icing starts to set.
top of the rectangles, lining up with the dotted line to create Repeat with the remaining pieces to build the remaining
the rooftop. houses. Allow to set completely for 20 minutes. Gently push the
Transfer a second gingerbread sheet to a large chopping doors open and dust the roofs with icing sugar. Makes 2 large
board. Place the templates for the walls of the large house on houses and 2 small houses.
cook's guide
+ It's easiest to cut out the shapes while + Use a metal ruler to help you cut out
the gingerbread is still warm. While you the door and the top of the roof sections.
are working with one sheet, you can set + Use our visuals, left, to guide you
the others aside under a tea towel. through the icing and decorating.
+ Cut out the templates on the solid black + For a more manageable village, you
lines, place directly on the gingerbread can halve this recipe to make one
and use them as a stencil, cutting around small house and one large house.
the outside with a large serrated knife.
When entertaining
just makes sense
Set your table with the No.1 Taking care of the environment is made easier with
premium disposable tableware brand the Chinet BioWare range of disposable tableware.
Visit www.chinet.com.au. Selected items available at selected Woolworths & Coles stores.
Buttery
shortbread
is synonymous with
Christmas. Pair it with
tartly sweet raspberry
jam and use star-shaped
cutters to create a
distinctly festive slice.
shortbread and raspberry slice
shortbread and raspberry slice

250g cold unsalted butter, chopped
1 cup (160g) icing (confectioner’s) sugar, sifted
1½ cups (225g) plain (all-purpose) flour, sifted
½ cup (75g) rice flour, sifted
½ cup (160g) raspberry jam
icing (confectioner's) sugar, for dusting cook's guide
Preheat oven to 180ºC (355ºF). Place the butter, icing sugar, plain + Rice flour is used in this recipe because
flour, rice flour and vanilla in a food processor and process until it gives shortbread its classic, crisp,
the dough just comes together. Divide the dough in half, cover crumbly texture.
one piece with plastic wrap and place in the refrigerator. Roll out + Dip the cookie cutters in flour to avoid
the remaining piece of dough between two sheets of non-stick the dough sticking to the cutters.
baking paper to 4mm thick. Refrigerate for 30 minutes or until + Pressing the dough into the tin with the
firm. Using different sized star-shaped cookie cutters, cut out back of the spoon will help give you a
stars from the rolled dough, reserving the leftover dough. Place smooth, even surface.
the stars on a baking tray lined with non-stick baking paper and + We've used raspberry jam, but you can
refrigerate for 10–15 minutes or until firm enough to handle. also use strawberry or cherry jam.
Combine the leftover dough with the remaining chilled + To save on stress during the Christmas
dough and using the back of a spoon, press it into the base of a season, you could make your shortbread
lightly greased 20cm x 30cm tin lined with non-stick baking dough up to two months in advance and
paper. Spread the jam over the dough and top with the stars, freeze it. Simply cover it tightly with
overlapping them slightly. Bake for 20–25 minutes or until light plastic wrap and allow it to thaw in the
golden. Allow to cool completely in the tray and dust with fridge completely before baking.
icing sugar to serve. Serves 6–8.
Wrapped in wax paper or little lined boxes, the sweetest gifts of all are the ones
you make yourself. These easy tray-baked treats are guaranteed to win hearts
this Christmas. Be it bites of chewy caramel, melt-in-your mouth honeycomb
or deluxe pecan pie bars, all make for very special offerings.
styling steve pearce photography chris court
recipes jessica brook merchandising lucy weight

opposite: ribbon from ornamenta.
honeycomb
favourite things . sweet gifts
chewy caramels with salted peanuts
honeycomb gingerbread men garland

2 cups (440g) white sugar 125g unsalted butter, softened
²⁄³ cup (160ml) corn syrup ½ cup (90g) brown sugar
¹⁄³ cup (80ml) water ²⁄³ cup (230g) golden syrup
1 tablespoon bicarbonate of (baking) soda, sifted 2½ cups (375g) plain (all-purpose) flour, sifted
2 teaspoons ground ginger
Lightly grease a 29cm x 20cm x 6cm roasting tin and 1 teaspoon bicarbonate of (baking) soda
line with baking paper. Set aside.
Place the sugar, corn syrup and water in a medium Preheat oven to 160°C (325°F). Place the butter and sugar
saucepan over medium heat and stir to combine. in an electric mixer and beat for 8–10 minutes, scraping
Place a sugar thermometer in the saucepan and bring down the sides of the bowl, until pale and creamy. Add
the mixture to the boil. Cook for 12–14 minutes, until the golden syrup, f lour, ginger and bicarbonate of soda
the sugar thermometer reaches 152°C (305°F). Remove and beat until the mixture just comes together to form
from the heat and, working quickly, whisk in the bicarbonate a smooth dough. Roll the dough out between 2 sheets
of soda until well combined. Immediately pour the mixture of non-stick baking paper to 4mm thick and refrigerate
into the prepared tin, tilting to spread evenly. Allow to for 30 minutes.
stand for 30 minutes or until cool and hardened. Break Using a small gingerbread man cookie cutter, cut out
the honeycomb into shards to serve. Serves 10–12. 32 shapes, re-rolling the dough as necessary. Place on
+ Honeycomb can be stored in an airtight container for 1–2 weeks. 2 large baking trays lined with non-stick baking paper.
Using the tip of a 6mm-round nozzle, cut two holes from
chewy caramels with salted peanuts each gingerbread man and bake for 6–8 minutes or until
golden. Turn off the oven and allow to cool completely.
3 cups (420g) salted peanuts Thread the gingerbread men onto a length of ribbon and
1.1kg white sugar tie the ends. Makes 32.
1.125 litres single (pouring) cream + Store the gingerbread men in an airtight container for
1 cup (350g) golden syrup 2–3 days and hang them on Christmas eve.
100g unsalted butter, chopped
Lightly grease a 20cm x 30cm x 3.5cm slice tin and line with
non-stick baking paper. Sprinkle with half the peanuts and
set aside.
Place the sugar, cream, golden syrup and butter in a large
saucepan over high heat, stirring with a metal spoon, until
little men to life by
the butter and sugar have melted. Reduce the heat to medium, weaving them onto
place a sugar thermometer in the saucepan and cook, stirring,
for 20–25 minutes, until the sugar thermometer reaches 122°C
lengths of ribbon – an
(251°F). Working quickly, pour the caramel into the prepared
tin and sprinkle with the remaining peanuts. Allow to cool
enchanting garland to
at room temperature for 3–4 hours or until completely cool. hang on Christmas eve.
Refrigerate for 25–30 minutes or until firm. Turn the caramel
out onto a board and using a large, sharp knife, cut it into
3cm x 4cm pieces +. Wrap each caramel in brown wax paper,
twisting the ends to seal. Makes 50.
+ If the caramel becomes too soft, return it to the refrigerator for
5 minutes. Store the caramels in the refrigerator, wrapped in paper,
for up to 2 weeks. Bring to room temperature to serve.
ribbon from ornamenta. twine from telegram paper goods.
gingerbread men garland

chocolate caramel brittle

twine from ornamenta. envelopes and tags from paper2. opposite: secretaire desk
from mitchell road antique & design centre. drawer pulls from the society inc.
rocky road
www.donnahay.com
149
cinnamon sugar pretzels chocolate caramel brittle
1 cup (220g) white sugar 450g unsalted butter, chopped
2 teaspoons ground cinnamon 2 cups (440g) white sugar
1 vanilla bean, split and seeds scraped 2 tablespoons glucose syrup
1 eggwhite ½ cup (125ml) water
235g store-bought pretzels 300g dark chocolate, finely chopped
Preheat oven to 160°C (325°F). Place the sugar, cinnamon Lightly grease a 24cm x 34cm baking tray and line with
and vanilla seeds in a large bowl and stir to combine. Set non-stick baking paper. Set aside.
aside. Place the eggwhite in a large bowl and whisk until Place the butter in a medium saucepan over medium
frothy. Add the pretzels and toss to coat. Add the pretzels heat and stir until melted. Add the sugar, glucose and water
to the sugar mixture and toss to coat. Divide the pretzels and stir with a metal spoon to combine. Place a sugar
between 2 large baking trays lined with non-stick baking thermometer in the saucepan and cook for 22–25 minutes,
paper. Bake for 20–25 minutes, or until the pretzels are stirring occasionally when the sugar thermometer reads
dry and crisp. Store pretzels in an airtight container until above 140°C (275°F), until it reaches 152°C (305°F). Working
ready to serve. Serves 6–8. quickly, pour the caramel onto the prepared tray and allow
+ Store the pretzels in an airtight container for up to 2 weeks. to cool for 5 minutes. Sprinkle the chocolate over the caramel
and allow to stand for 2 minutes. Smooth the chocolate using
a palette knife and allow to stand at room temperature for
10 minutes. Refrigerate for 40 minutes, or until the chocolate
is set. Break into shards to serve. Serves 10–12.
+ Store the brittle in an airtight container for up to 1 week.
rocky road
with cinnamon sugar, 1kg dark chocolate, chopped

2 tablespoons vegetable oil
these pretzels look 1 cup (130g) dried cranberries
at-once fine and pretty, 200g marshmallows

250g Turkish delight
mimicking crystal 1 cup (50g) coconut f lakes

1 cup (140g) chopped unsalted pistachios
snow flakes.
Lightly grease a 25cm x 32cm slice tin and line with non-stick
baking paper. Set aside.
Place the chocolate and oil in a heatproof bowl over a
saucepan of simmering water and stir until the chocolate
is melted and smooth.
Place the cranberries, marshmallows, Turkish delight,
coconut and pistachios in a large bowl and mix to combine.
Reserve 1 cup (250ml) of the melted chocolate and add the
remaining chocolate to the rocky road mixture. Stir to combine.
opposite: envelopes from paper2.
Pour the mixture into the prepared tin, pressing down lightly
to spread. Pour the reserved chocolate over the rocky road and
spread evenly with a palette knife. Refrigerate for 30 minutes,
or until set. Slice into 6 long bars, wrap with paper and tie with
ribbon. Makes 6.
+ Store the rocky road in a cool, dry place for up to 1 week.
cinnamon sugar pretzels
sweet
squares in boxes lined
with paper, then tie with
string or ribbon, for
individual gifts.
paper bags from paper2. ribbon from ornamenta. opposite: gift tags from paper2 and tres divin.
raspberry and vanilla coconut ice
chocolate pecan pie bar

chocolate pecan pie bar raspberry and vanilla coconut ice
200g dark chocolate 1.28kg icing (confectioner’s) sugar, sifted
80g unsalted butter 6 cups (480g) desiccated coconut
1 cup (180g) brown sugar ½ teaspoon vanilla extract
1 cup (350g) golden syrup 1½ cups (460g) sweetened condensed milk
½ cup (125ml) single (pouring) cream 1 cup (140g) frozen raspberries, thawed
7 eggs a few drops of red food colouring
1 cup (200g) chopped candied clementines
(see what we're eating, page 23) Lightly grease a 20cm x 30cm x 3.5cm slice tin and line
3 cups (360g) pecans, roughly chopped with non-stick baking paper. Set aside.
chocolate pastry Place half the sugar, half the coconut and the vanilla in
¼ cup (25g) Dutch cocoa a large bowl. Add 1¼ cups (380g) of the condensed milk and
1½ cups plain (all-purpose) f lour mix well to combine. Turn the mixture out onto a lightly
125g chilled unsalted butter, chopped floured surface and knead until smooth. Press evenly into
½ cup (80g) icing (confectioner’s) sugar the base of the prepared tin.
3 egg yolks Place the remaining sugar and coconut in a large bowl.
1 tablespoon iced water Add the raspberries and food colouring and, using your fingers,
opposite: tart tin from matt bisaro floral craftsman. see directory for stockist details.
1 eggwhite rub the mixture until the raspberries are well combined. Add
the remaining condensed milk and mix to combine. Turn
To make the chocolate pastry, place the cocoa, f lour, butter the mixture out onto a lightly f loured surface and knead until
and icing sugar in a food processor and process until the smooth. Press the raspberry mixture into the tin over the
mixture resembles fine breadcrumbs. While the motor is vanilla layer. Cover with plastic wrap and refrigerate for
running, add the egg yolks and process to combine. Add 3–4 hours, or until set. Slice the coconut ice into 3cm x 4cm
the iced water and process until the dough comes together. pieces. Makes 50 pieces.
Using your fingers, press the dough into the base of a non-stick + Store coconut ice in the refrigerator for up to 2 weeks.
30cm x 40cm Swiss roll tin and smooth the top with the back Bring to room temperature before serving.
of a metal spoon. Brush the pastry with the eggwhite and
refrigerate for 20 minutes, or until firm.
Preheat oven to 160°C (325°F). Place the chocolate and
butter in a heatproof bowl over a saucepan of simmering
water and stir until the chocolate is melted and smooth.
Set aside to cool slightly.
Place the brown sugar, golden syrup, cream and eggs
in a large bowl. Add the melted chocolate and whisk until
well combined. Add the clementines and mix well. Pour
the mixture over the pastry, decorate with the pecans and
bake for 40–45 minutes, or until just set. Set aside to cool
for 20 minutes. Refrigerate until cold. Trim the edges and
cut into 5cm x 6cm bars. Makes 30.
+ Keep bars refrigerated in an airtight container for 3–4 days.
inspired . red velvet
edvelvet
While it has a long history in the American baking
tradition, the origin of the red velvet cake is steeped
in intrigue and mystery. We can't be certain who
opposite: cutleRy fRom michael gReene antiques. cake stand fRom donnahay.com.
invented this eye-catching dessert, but we can be
certain about its qualities. A buttermilk-laced crumb
makes it plush and velvety (living up to its name) and
red colouring and cocoa give the cake its famous
scarlet hue. Dress up this classic with dramatic snowy
Recipes steve pearce meRchandising lucy weight
white frostings, plump berries and more for a striking

crimson creation for your festive table.
photography Ben Dearnley styling Steve pearce
red velvet cake with marshmallow icing
red velvet cupcake with sugared cranberries

silver platter and plate (opposite) from christofle.
red velvet swiss roll with mascarpone cream
red velvet trifle
1½ cups (375ml) single (pouring) cream buttermilk and food colouring and beat on low speed until
500g dark chocolate, finely chopped just combined. Pour the mixture into a lightly greased 20cm
2½ cups (600g) sour cream round cake tin lined with non-stick baking paper and smooth
1½ cups (375ml) single (pouring) cream, extra the top with a palette knife. Bake for 50–55 minutes or until
¾ cup (165g) caster (superfine) sugar cooked when tested with a skewer. Allow to cool in the tin for
½ cup (125ml) sweet sherry 10 minutes before turning onto a wire rack to cool completely.
750g strawberries, hulled and thinly sliced Using a serrated knife, trim the top of the cake, cut into three
250g long-stemmed strawberries, extra, to decorate layers horizontally and trim to fit an 18cm glass vase (4.5-litre
red velvet cake capacity). Set aside.
150g unsalted butter, softened Place the cream in a medium saucepan over medium heat
¾ cup (165g) caster (superfine) sugar and bring to the boil. Remove from the heat and add the
1 teaspoon vanilla extract chocolate. Allow to stand for 5 minutes or until the chocolate
2 eggs has melted. Whisk until smooth and well combined. Allow to
1¼ cups (185g) self raising (self-rising) flour, sifted cool at room temperature.
¼ cup (25g) cocoa, sifted Place the sour cream, extra cream and sugar in a large bowl
½ cup (125ml) buttermilk and whisk until soft peaks form. To assemble the trifle, place a
2 tablespoons red food colouring layer of cake in the base of the vase. Spoon over 2 tablespoons
of the sherry and top with 1 cup (250ml) of the whipped cream.
Preheat oven to 160°C (325°F). To make the red velvet cake, Spread evenly and top with ¾ cup (180ml) of the chocolate
place the butter, sugar and vanilla in the bowl of an electric ganache. Spread evenly and top with 250g of the sliced
mixer and beat for 8–10 minutes or until pale and creamy. strawberries. Top with another 1 cup (250ml) of the cream and
Scrape down the sides of the bowl and add the eggs, one at spread evenly. Repeat the layers two more times, finishing with
a time, beating well after each addition. Add the flour, cocoa, a layer of cream. Top trifle with the whole strawberries and
refrigerate for 1–2 hours or until cold and set. Serves 12–14.
Ti i on sriosly
show-soping deset.
ich chooat ganache,
fesh beries and sf flds
o ceam ae sndwiched
wih shery-laced song.
glass bowl (opposite) from white home.
red velvet trifle
www.donnahay.com
161
silver plate from christofle.
coconut and red

velvet truffles
coconut and red velvet trufes
150g unsalted butter, softened Place the butter, brown sugar and vanilla in an electric mixer
¾ cup (165g) caster (superfine) sugar and beat for 3–5 minutes or until well combined. Add the eggs,
1 teaspoon vanilla extract one at a time, beating well after each addition, and beat for
2 eggs 1–2 minutes or until pale and creamy. Add the melted chocolate
1¼ cups (185g) self raising (self-rising) flour, sifted and beat well until combined. Add the flour, baking powder,
¼ cup (25g) cocoa, sifted cocoa and food colouring and beat until a smooth dough forms.
½ cup (125ml) buttermilk Fold through the extra chocolate and refrigerate the dough for
2 tablespoons red food colouring 1 hour or until firm.
¼ cup (20g) desiccated coconut Preheat oven to 180ºC (350ºF). Roll tablespoons of the dough
¼ cup (60ml) coconut-flavoured liqueur into the white sugar, shape them into balls and toss in the
300g white chocolate, finely chopped icing sugar to coat. Place on baking trays lined with non-stick
3 teaspoons vegetable oil baking paper, allowing room to spread. Bake the cookies for
2 cups (150g) shredded coconut 12–14 minutes or until the surfaces crack and the edges are
crispy (the centre of the cookies will still be soft). Allow to
Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla cool completely on trays. Makes 38.
in the bowl of an electric mixer and beat for 8–10 minutes or
until pale and creamy. Scrape down the sides of the bowl and red velvet cheesecakes
add the eggs, one at a time, beating well after each addition.
Add the flour, cocoa, buttermilk and food colouring and beat 350g plain chocolate biscuits
on low until just combined. Spoon the mixture into a lightly ¹⁄³ cup (40g) almond meal (ground almonds)
greased 20cm x 30cm tin lined with non-stick baking paper and 100g unsalted butter, melted
smooth the top with a palette knife. Bake for 40–45 minutes or Dutch cocoa, for dusting
until cooked when tested with a skewer. Allow to cool in the tin filling
for 10 minutes before turning onto a wire rack to cool completely. 250g cream cheese, chopped
Break the cake into pieces and place in the bowl of a food ¾ cup (150g) ricotta
processor. Add the desiccated coconut and liqueur and process ½ cup (110g) caster (superfine) sugar
until combined. Roll tablespoons of the mixture into balls and 2 eggs
refrigerate for 30 minutes or until firm. 1 teaspoon vanilla extract
Place the chocolate and oil in a heatproof bowl over a 100g dark chocolate, melted
saucepan of simmering water and stir until smooth. Using 1½ tablespoons red food colouring
2 forks, dip each ball of cake into the chocolate to coat, then
roll to cover in the coconut. Refrigerate the truffles for 1 hour Place the biscuits and almond meal in the bowl of a food
or until set. Makes 28. processor and process until coarse crumbs form. Add the butter
and process until combined. Line the base of 4 x 10cm-round
red velvet chocolate crackle cookies lightly greased springform tins with non-stick baking paper.
Using the back of a spoon, press the crumb mixture into the
100g unsalted butter, softened bases and sides of the tins. Refrigerate for 30 minutes–1 hour
1½ cups (260g) brown sugar or until cold.
1 teaspoon vanilla extract Preheat oven to 140°C (275°F). To make the filling, place the
2 eggs cream cheese, ricotta and sugar in the bowl of a food processor
100g dark chocolate, melted and process for 2–3 minutes or until smooth. Scrape down the
1¼ cups (185g) plain (all-purpose) flour, sifted sides of the bowl, add the eggs and vanilla and process for a
2 teaspoons baking powder, sifted further 1 minute. Add the chocolate and food colouring and
¼ cup (25g) cocoa, sifted process until well combined. Divide the mixture over the bases
1½ tablespoons red food colouring and bake for 40–45 minutes or until set. Allow the cakes to
200g dark chocolate, extra, roughly chopped stand at room temperature for 30 minutes before refrigerating
¼ cup (55g) white sugar for 2–3 hours or until cold. Dust with the cocoa just before
¼ cup (40g) icing (confectioner’s) sugar, sifted serving. Serves 4–6.
Chewy and dlicios ,
thes snow-caped cokies
mak f a vry seciaC
Chitma -ev teat. Set
ad a sma plat f a
cetain midnight viio.
silver platter and plate (opposite) from christofle. fork from michael greene antiques.
red velvet chocolate crackle cookies

red velvet cheesecake
red velvet swiss roll

with mascarpone cream
½ cup (75g) plain (all-purpose) flour

1 teaspoon baking powder
2 tablespoons cocoa
red velvet ice-cream cake 5 eggs
½ cup (110g) caster (superfine) sugar
150g unsalted butter, softened 1 tablespoon red food colouring
¾ cup (165g) caster (superfine) sugar 50g unsalted butter, melted
1 teaspoon vanilla extract 2 tablespoons caster (superfine) sugar, extra
2 eggs ½ cup (80g) icing (confectioner’s) sugar mixture, sifted
1¼ cups (185g) self raising (self-rising) flour, sifted mascarpone cream
¼ cup (25g) cocoa, sifted ¹⁄³ cup (80ml) single (pouring) cream
½ cup (125ml) buttermilk ¹⁄³ cup (35g) icing (confectioner’s) sugar mixture, sifted
2 tablespoons red food colouring ½ teaspoon vanilla extract
2 litres good-quality vanilla ice-cream 250g mascarpone
Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla Preheat oven to 180°C (350°F). Line a lightly greased 28cm x 40cm
in the bowl of an electric mixer and beat for 8–10 minutes or Swiss roll tin with non-stick baking paper. Set aside. Sift the
until pale and creamy. Scrape down the sides of the bowl and flour, baking powder and cocoa three times and set aside. Place
add the eggs, one at a time, beating well after each addition. the eggs, caster sugar and food colouring in the bowl of an
Add the flour, cocoa, buttermilk and food colouring and beat on electric mixer and whisk on high speed for 12–15 minutes or
low speed until just combined. Spoon the mixture into a lightly until pale, thick and tripled in volume. Sift half the flour
greased 22cm x 10cm x 9cm (2.25 litre-capacity) tin lined with mixture over the egg mixture and using a metal spoon, gently
non-stick baking paper and smooth the top with a palette knife. fold to combine. Repeat with the remaining flour. Add the
Bake for 1 hour–1 hour 5 minutes or until cooked when tested butter and gently fold to combine. Pour the mixture into the
with a skewer. Allow to cool in the tin for 10 minutes before prepared tin and gently smooth the top with a palette knife.
turning onto a wire rack to cool completely. Wash, lightly Bake for 7–8 minutes or until just cooked.
grease and line the same tin and place in the freezer to chill. While the cake is baking, place a large piece of non-stick
Using a serrated knife, cut a 3cm-thick layer from the cake. baking paper on a kitchen bench and sprinkle evenly with the
Crumble the remaining cake with your fingertips to create fine extra caster sugar. Turn the cake out onto the prepared paper.
crumbs. Set aside. Remove the baking paper from the top of the cooked cake.
Scoop the ice-cream into the bowl of an electric mixer and Using the sprinkled baking paper, roll up the cake starting from
beat on low speed for 1–2 minutes or until softened. Working one of the short sides. Cover with a tea towel and allow to cool
quickly, place 2 cups (500ml) of the ice-cream on the base of completely, seam-side down.
the chilled tin and smooth the top with a palette knife. Top To make the mascarpone cream, place the cream, sugar and
with the reserved cake layer and cover with the remaining vanilla in the bowl of an electric mixer until soft peaks form.
ice-cream. Smooth the top with a palette knife and place in the Add the mascarpone and whisk until thickened.
freezer for 3–4 hours (or overnight) until completely set. Place Carefully unroll the cake and spread with the mascarpone
the cake crumbs on a tray, remove the ice-cream log from the cream. Roll to enclose. Sprinkle the icing sugar evenly on a
tin and press the crumbs into the ice-cream to cover. Return baking tray and carefully roll the cake over it to coat. Trim the
cake to the freezer or slice and serve immediately. Serves 6–8. edges to serve. Serves 6–8.
silver plate from christofle.
red velvet ice-cream cake
red velvet cupcakes

with sugared cranberries
red velvet cake 75g unsalted butter, softened
with marshmallow icing ¹⁄³ cup (75g) caster (superfine) sugar
225g unsalted butter, softened 1 egg
1¼ cups (275g) caster (superfine) sugar ²⁄³ cup (100g) self raising (self-rising) flour, sifted
1½ teaspoons vanilla extract 2 tablespoons cocoa, sifted
3 eggs ¼ cup (60ml) buttermilk
2 cups (300g) self raising (self-rising) f lour, sifted 1 tablespoon red food colouring
¹⁄³ cup (35g) cocoa, sifted 1 cup (250ml) cranberry juice
¾ cup (180ml) buttermilk ¾ cup (165g) white sugar
¼ cup (60ml) red food colouring ½ cup (70g) frozen cranberries +, thawed
250g fresh raspberries cream cheese icing
marshmallow icing 250g cream cheese, chopped
4 eggwhites, at room temperature 50g unsalted butter, softened
½ teaspoon cream of tartar ¾ cup (120g) icing (confectioner’s) sugar mixture
1 cup (220g) caster (superfine) sugar 1 tablespoon milk
Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla Preheat oven to 160°C (325°F). Place the butter, caster sugar and
in the bowl of an electric mixer and beat for 8–10 minutes or vanilla in the bowl of an electric mixer and beat for 8–10 minutes
until pale and creamy. Scrape down the sides of the bowl and or until pale and creamy. Scrape down the sides of the bowl and
add the eggs, one at a time, beating well after each addition. add the egg, beating until well combined. Add the flour, cocoa,
Add the flour, cocoa, buttermilk and food colouring and beat buttermilk and food colouring and beat on low until just
on low speed until just combined. Spoon into a lightly greased combined. Divide the mixture into 12 x ½-cup-capacity (125ml)
20cm round cake tin lined with non-stick baking paper and tins lined with cupcake cases. Bake for 18–22 minutes or until
smooth the top with a palette knife. Bake for 1 hour 30 minutes cooked when tested with a skewer. Allow to cool completely on
– 1 hour 40 minutes or until cooked when tested with a skewer. a wire rack.
Allow to cool in the tin for 10 minutes before turning onto a While the cupcakes are baking, place the cranberry juice
wire rack to cool completely. and ½ cup (110g) of the white sugar in a small saucepan over
To make the marshmallow icing, place the eggwhites, cream high heat and stir until the sugar has dissolved. Bring to the
of tartar and sugar in a large heatproof bowl over a saucepan of boil and cook for 10–12 minutes or until thickened slightly.
simmering water and whisk with a hand-held electric mixer Allow to cool completely.
see directory for stockist details.
for 4–5 minutes or until thick. Remove from the heat and whisk To make the cream cheese icing, place the cream cheese and
for a further 3–4 minutes or until cooled to room temperature. butter in the bowl of an electric mixer and beat for 8–10 minutes.
Using a serrated knife, cut the cake in half horizontally and Scrape down the sides of the bowl, add the icing sugar and beat
place the bottom layer on a serving dish. Spread 2 cups (500ml) for a further 6–8 minutes or until smooth. Add the milk and
of the icing + evenly over the base, top with the raspberries and beat until just combined.
the remaining layer of cake and top with the remaining icing to Toss the cranberries through the remaining white sugar.
serve. Serves 10–12. Top the cupcakes with the icing and sugared cranberries and
+ If the icing stands for too long in the bowl, it will go stiff. To soften, serve with the cranberry syrup. Makes 12.
simply add 1 tablespoon of water and stir vigorously with a spatula. + Buy frozen cranberries at delicatessens and specialty food stores.
style guide
pead the cher It's easy to inject a little flair into the festivities with these simple ideas
for your table setting, gift wrapping, decorating and more. There's even
a few Kris Kringle suggestions, sure to win you instant points from the elves!
photography Ben Dearnley styling lucy weight
dibbern plate from beclau. napkin from linen line. ribbon from donnahay.com and ornamenta.
playing tag
This gingerbread house gift-tag makes for
a whimsical festive place setting. Follow
our recipe for the gingerbread men on
page 146 and cut house shapes from the
dough (you can download a template
from donnahay.com), ensuring you use
a 1cm piping nozzle to cut a hole for the
ribbon. Pipe with plain icing to decorate.
ad sm sakle
Make these Champagne and cheese
hampers for a decidedly grown-up
Kris Kringle gift. Include a roll call
of accoutrements you would take
on a picnic. We've included napkins,
an assortment of cheeses, bubbles and
some grissini sticks in a gift bag, tied
up with twine and ribbon. A wooden
baking tray like this one makes an
ideal serving vessel and don't forget a
cheese knife; a bamboo one is perfect.
country trader. gift bag from kikki k. ribbon from paper 2. pol roger from david jones.
french wooden baking tray and bamboo cutlery from donnahay.com. napkins from the
style guide
a smple sting
If you find a favourite roll of wrapping
paper this Christmas, continue the theme
to the table and use it as an easy and
inexpensive table runner. We've used
classic brown paper and red tape to mimic
traditional French linen. Preserving jars
filled with flowers add a charming touch
and complete the look, along with simple
white plates and napery.
jasper conran plates and mode wine glasses from wwrd. mason ball jars from
ozfarmer australia. napkins from linen line. garland from donnahay.com.
find your donna hay stick-on gift tags bound into this issue (australian residents only.)
envelopes and tags from paper2. twine, stickers and ceramic star from donnahay.com.
pety pesnts
We love the nostalgia of brown paper
packages tied up with string. Go classic
with your wrapping, finishing the presents
with rustic twine, candy canes or ceramic
ornaments, and use little stick-on labels
or gift tags addressed to your loved ones.
style guide
a nw tak on a clasc
A wreath is a lovely tradition, so why not
embrace native flora to create one with a
difference? We've used red flowering gum
wired to a metal embroidery ring and
finished it with ceramic ornaments spelling
out the season's greeting.
ceramic ornaments from donnahay.com. embroidery ring from spotlight.
Ti i Ausralia's vry own anwr to the tadiional weath.

Frgt pin o hA y, i's a abot the gum te.
mak Chitma po!
Here's a cute food gift-idea to share with
friends – flavoured popcorn kits. Simply fill
a glass jar with popping corn and a smaller
container with a sprinkle of caster sugar,
cinnamon and sea salt flakes (we call it
holiday-flavoured popcorn). Complete the
kit with party bags or boxes, and a gift tag.
french wooden baking tray, clear lidded cannister and garland (in background)
from donnahay.com. weck glass jar from ozfarmer australia.
Who desn't loe poco n? Ti i C smple w y to wih

smon ha?y hoidays, wih C peonal toch.
style guide
scentd dcoation
cassia bark and ribbon from donnahay.com.
These ornaments made from cassia bark

and star anise don't just look the part –
they smell very festive, too! You can buy
long cassia sticks from specialty spice
stores and online. Simply trim them down
using secateurs, cutting pieces from small
to large and cutting a large trunk. Attach
the branches, in the order shown, to the
trunk using PVA glue and don't forget to
leave room for the star. Attach a ribbon
looped and glued to the back.
style guide
paper garland from donnahay.com. jasper conran platinum plate and cutlery
a buckt o gits f yr amusmnt
from WWrd. society napkin from ondene. o series Wine glass from riedel.
These small paper pails filled with goodies Making your own bonbons for a place
are perfect to hang from the Christmas setting is relatively easy – it's coming
tree, or you can make a centrepiece using up with groan-worthy jokes to put inside
branches as we've done here. Trim the rim that will be the real task! Roll a piece of
from a paper cup and cut 6 x 2cm slits card into a cylinder shape and secure
evenly around the cup. Fold over each with glue. Place your joke inside and
piece of paper, then layer in a fan pattern wrap each tube into a napkin on the
so the pieces interlock. Make a small cut diagonal, tying each end with ribbon.
on each side, insert two pieces of ribbon You can secure individual swing tags
and knot inside the cup so you can hang it. or name tags if you want to personalise
Fill with cookies, candy or soft caramels. a joke for each of your guests.
style guide
hosng aond
Think outside the box when it comes to
decorating presents. These horse-themed
additions give a fun nod to pony-club
enthusiasts. You can use a bridle nose
band (around $8.50 from a saddlery) as a
means to secure a gift, then finish off the
look with a rosette and ribbon. See below
for how to make your own rosettes.
kep things roy

You can use paper cupcake cases to
make your own rosette to attach to a
nose bands from brighton saddlery. ribbons from donnahay.com and spotlight.
present. Fold 4 cases in half and staple
2 pairs together, slightly fanned apart
(see top right). Fold 6 cases into quarters
and staple into groups of 3, slightly
fanned apart. Place a dot of glue in
the centre of a single case. Add the
two half-folded pieces, add more glue
and continue adding the pieces folded
into quarters, using more glue when
necessary. Fan the pieces out so you
end up with a layered flower shape.
see directory for stockist details.
Mak yr pesnts bes in show wih the adiion

o show cla scs sch a roetes and ribon.
gift!*
Bonus
special christmas offer
Gift set includes a tea towel, pot pincher and spatula*.

photography ben dearnley *tea towel style may vary.
Terms & condiTions the donna hay gift is subject to availability, whilst stocks last.
please allow up to 12 weeks for separate gift delivery.
marketplace
festive
essentials
Things we can't do without
this silly season, plus a few
simple stocking fillers.
1. donna hay christmas puddings
what Donna's puddings are just too
good! Rich with fruit and spiked with
brandy, they're best served warm, topped
with creamy custard. rrp From $5.95.
2. mayver's table spreads

what We're going to bring balance to the
festive season with these healthy, tasty
spreads. Peanut & Coconut and Tahini &
Honey are our favourites. rrp From $5.50.
3. barnaby bears
what An initiative of luxury interior
studio Comer & King, all profits from
puddings from donnahay.com. mayver's spreads from coles and health food stores. barnaby
these unique patchwork cuties go
bear from comer & king. moscato from dan murphy's. chocolate from marouchocolate.com.
towards TLC For Kids, who support
children in hospital. rrp $150.
cake tin from chefs' warehouse and online. see directory for stockist details.
4. pink moscato
what This is our tipple of choice for
Christmas brunch; elegant, spritzy and
lighter in alcohol. Try Innocent Bystander
or Wirra Wirra's Mrs Wigley moscato.
rrp $12.50 (375ml); $15.70 (500ml).
5. marou single-origin chocolate

what These exotic dark bars are
handcrafted with cacao from Vietnam.
We were especially taken by their luxe
printed wrappings. rrp $8.95 (100g).
6. deep ring cake tin

what The floating island cake on page
78 was made in this tin. They're handy to
have for cakes that need help not to sink
in the middle! rrp From $15.
recipe index
recipe index
meat + poultry sticky pork with chilli sweet gingerbread houses 139
char-grilled lamb cutlets with potatoes and lime 34 gingerbread men garland 146
corn and zucchini salad 36 thai beef steak with herb salad 42 honeycomb 146
char-grilled pesto chicken with turkey, cranberry and madeira cake, cherry and
apple and celery slaw 42 prosciutto sausage rolls 68 white chocolate truffles 56
cheat’s glazed ham 104 raspberry and vanilla coconut ice 155
dill and horseradish beef patties fish + seafood raspberry and white
with beetroot tzatziki 39 chilli, lemon and prawn pasta 34 chocolate trifle 130
iceberg salad with crispy crispy prawn wontons 75 red velvet cake with
maple-glazed prosciutto 117 fish and fennel pie 77 marshmallow icing 168
poached turkey breast with prawn and avocado sliders 21 red velvet cheesecakes 163
lemon and thyme gravy 103 red curry salmon burger 34 red velvet chocolate
roasted pork loin with sour roasted fish with tomato crackle cookies 163
cherry stuffing 111 and fennel 36 red velvet cupcakes with
sugared cranberries 168
vegetables, pasta + cheese red velvet ice-cream cake 166
butter lettuce and roasted tomato red velvet swiss roll with
salad with parmesan crisps 75 mascarpone cream 166
cauliflower and gruyère gratin 115 red velvet trifle 160
crunchy roast potatoes 118 rocky road 150
fig and mint salad 118 rum and raisin christmas trees 80
goat’s cheese tarts with pear sherry and cinnamon custard 24
and pine nut salad 39 shortbread and raspberry slice 142
green beans with almonds, stick-jaw toffees 70
oregano and lemon 117
herb and mustard potatoes 77 everything else
smoky haloumi and quinoa salad 34 cranberry and pancetta
stuffing cups 104
something sweet eggplant dip with crispy chorizo 87
amarena cherry trifles 26 hummus with spiced
amaretti, cranberry and crispy chickpeas 90
clementine truffles 54 labne with pistachios
brandy custard 123 and pomegranate 90
caramel floating island cake 78 minted spinach dip with yoghurt 87
caramelised peaches 78 smoked trout dip 87
chewy caramels with sour cherry relish 111
salted peanuts 146 tuna dip with dukkah 90
chocolate caramel brittle 150 white bean dip with semi-dried
chocolate pecan pie bar 155 tomato pesto 87
christmas cake 127
christmas pudding 123 drinks
cinnamon sugar pretzels 150 blood orange, strawberry and
coconut and red velvet truffles 163 vodka martinis 50
PHOTOGRAPHY William meppem
cranberry and vanilla jellies 48 cherry, rum and mint slushies 50

dark chocolate and rum truffles 53 cloudy lemon squash 68
dark chocolate candied clementines 23 cranberry and pomegranate
date, raisin and hazelnut champagne cocktails 50
liqueur truffles 55 watermelon, raspberry and
fruit mince pies 135 coconut liqueur granita 50
stockists
directory
Where to find the suppliers used in this issue of donna hay magazine.
+ Beclau beclau.com; (02) 9698 6422 + Louis Vuitton louisvuitton.com.au; 1300 883 880
+ Big W bigw.com.au + Maison et Jardin maisonetjardin.com.au; (02) 9362 8583
+ Brighton Saddlery saddlery.com.au; (02) 8339 1911 + Marou Chocolate marouchocolate.com
+ Bunnings bunnings.com.au + Matt Bisaro Floral Craftsman floralcraftsman.com.au
+ Chefs' Warehouse chefswarehouse.com.au; (02) 9211 4555 + Michael Greene Antiques michaelgreene.com.au; (02) 9328 1712
+ Christofle tableact.com.au; (02) 9363 4110 + Mitchell Road Antique & Design Centre (02) 9698 0907
+ Coles coles.com.au + Mud Australia mudaustralia.com
+ Comer & King comerandking.com.au; barnabyandfriends.com + Ondene ondene.com.au; (02) 9362 1734
+ Country Road countryroad.com.au + Ornamenta eastofindia.com.au; (02) 4423 2041
+ Creswick Woollen Mills creswickwool.com + Ozfarmer Australia ozfarmer.com; (02) 6516 1111
+ Dan Murphy's danmurphys.com.au; 1300 72 33 88 + Papaya papaya.com.au
+ David Jones davidjones.com.au + Paper2 paper2.com.au; (02) 9318 1121
+ Donna Hay Online Store donnahay.com.au + Paper Eskimo papereskimo.com; 1300 654 231
+ Doug Up On Bourke douguponbourke.com.au; (02) 9690 0962 + Riedel riedelglass.com.au
+ Elephant Ceramics elephantceramics.com + Spotlight spotlight.com.au; 1300 305 405
+ Estee Lauder esteelauder.com.au + Telegram Paper Goods telegrampapergoods.com; (03) 9318 0822
+ Florid Flowers (02) 9389 4260 + The Country Trader thecountrytrader.com.au; (02) 9698 4661
+ Jets jets.com.au; 1300 366 889 + The Society Inc thesocietyinc.com.au; (02) 9331 1592
+ Kido Store kidostore.com; 1300 115 436 + Tres Divin tresdivin.com.au
+ Kikki.K kikki-k.com + Victoria Collison 0414 484 248
+ Koch & Co koch.com.au; 1300 555 624 + WWRD wwrd.com.au; 1300 852 022
+ Linen Line linenline.com.au; 1300 55 86 75 + White Home whitehome.com.au
thank you
If you're wondering where we shot our beautiful location
story this issue (page 66), it was in Sydney's largest fresh
Christmas tree farm – Dural Christmas Tree Farm. Thanks
to the lovely team for hosting us and allowing us to choose
a tree for the photoshoot! The farm lets you pick your own
tree and they also cut and deliver all over Sydney, with
collection and recycling services offered, too. They're open
from 16 November 2013 and you'll find them at 879 Old
Northern Road, Dural. Phone (02) 9651 1010 or visit their
website: duralchristmastreefarm.com.au.
glossary
measures, conversions +handy tips

No matter where you live, you’ll be able cup conversions for basic ingredients
to use our recipes by following these 1 cup almond meal (ground almonds) 110g 3¾ oz
simple guidelines. For a more extensive 1 cup brown sugar 175g 6 oz

conversion chart visit donnahay.com. 1 cup white sugar 220g 7 oz
1 cup caster (superfine) sugar 220g 7 oz

measures
1 cup icing (confectioner’s) sugar 150g 5 oz
Measuring cups and spoons may vary slightly from one country
to another, but the difference is generally not sufficient to affect 1 cup plain (all-purpose) or self-raising flour 150g 5 oz
a recipe. All cup and spoon measures are level. An Australian 1 cup fresh breadcrumbs 70g 2²⁄³ oz
measuring cup holds 250ml (8 fl oz). One Australian metric
1 cup finely grated parmesan 80g 2½ oz
teaspoon holds 5ml and one Australian tablespoon holds 20ml
(four teaspoons). North America, New Zealand and the United 1 cup uncooked rice 200g 7 oz
Kingdom use 15ml (three teaspoons) tablespoons. When 1 cup cooked rice 165g 5¾ oz
measuring dry ingredients, add the ingredient loosely and level
1 cup uncooked couscous 200g 7 oz
the top with a knife. The measures listed here are approximate.
1 cup cooked, shredded chicken, pork or beef 160g 5¾ oz
1 cup pitted olives 160g 5¾ oz
liquid measures
the perfect present cups
¼ cup
metric
60ml
imperial
2 fl oz
¹⁄ ³ cup 80ml 2½ fl oz
½ cup 125ml 4 fl oz
²⁄ ³ cup 160ml 5 fl oz
¾ cup 185ml 6 fl oz
1 cup 250ml 8 fl oz
2 cups 500ml 16 fl oz (1 American pint)
The perfect present this Christmas from Estée Lauder. 2½ cups 625ml 20 fl oz (1 Imperial pint)
Fragrance Treasures Miniatures Coffret RRP $59 4 cups 1 litre 32 fl oz
Pleasures EDP Spray 4ml
Beautiful EDP Spray 4.7ml solid measures
Sensuous EDP Spray 4ml
metric imperial
Modern Muse EDP Spray 4ml
20g ¾ oz
Estée Lauder knows how to make everything special
this Christmas, from complimentary gift wrapping, 60g 2 oz
customised gift boxes to expert advice.
125g 4 oz
180g 6 oz
For more inFormation and stockist details, 250g 8 oz

go to www.esteelauder.com.au 500g 16 oz (1 lb)
1kg 32 oz (2 lb)
BAKE & WIN
THANKS TO
Get baking in the taste.com.au Christmas Cookie Competition, with great prizes to win thanks
to Western Star. Simply bake and decorate your Christmas cookies, then share a picture using
the #tastecookies hashtag across Facebook, Instagram or Twitter. Otherwise, you can email
your cookie picture to [email protected]. Here’s an easy recipe to get you started.
For more ideas, go to taste.com.au.
Christmas Cookies 2. Turn onto a lightly floured

250g Western Star butter, surface. Knead until smooth.
chilled & chopped Divide mixture in half. Shape
3 cups plain flour into 2 discs. Wrap in plastic.
1 cup icing sugar mixture Chill 30 minutes.
1 egg
1 tablespoon milk 3. Preheat oven to 170ºC/150ºC
1 teaspoon vanilla extract fan-forced. Line 4 baking trays
with baking paper. Roll each
1. Place butter, flour and icing disc between 2 sheets of baking
sugar in a food processor. paper until 5mm thick. Using
Process until fine breadcrumbs. cutters, cut shapes from dough.
Add egg, milk and vanilla. Place on trays, 2cm apart. Bake
Process until mixture for 11 minutes or until golden.
comes together. Cool on a wire rack.
Win 1 of 5 Cuisinar5 prie pack1!

The five best cookie makers will win an amazing
Cuisinart appliance package worth over $450!
Prize pack includes:
• Blender/food processor
• Hand mixer with storage case
• Stick blender
Go to taste.com.au/cookies for the details and to see all the entries so far!
Entries open 4 November until 19 December 2013. Full terms and conditions at taste.com.au/cookies.
WESTERN STAR is a trademark of the Fonterra group of companies.
advertising directory
Each issuE, wE bring you thE bEst and thE latEst products and sErvicEs from our advErtisErs.
Twinings Cobram Estate McKenzie’s

twinings’ new boutique-style teas are an exquisite cobram Estate’s 2013 harvest olive oils are the mcKenzie’s has been supplying the finest coconut
way to enjoy every day. choose from brisk English freshest available and are in stores now. Keep your to australian families for over 40 years, beginning
morning, cottage mint, fragrant green Jasmine, eye out for the 2013 harvest badge on the label or with the versatile desiccated coconut and
honeycomb camomile buds or vintage Earl grey. harvest date printed on the bottle or can – it’s your expanding to include moist flakes, shredded and
www.twinings.com.au freshness guarantee. cobramestate.com.au toasted coconut. mckenziesfoods.com.au
Le Creuset Coles Finest Lurpak

it goes without saying that functionality and coles finest 12-month matured vintage pudding the distinctively fresh taste of lurpak® adds a
versatility are essential to every le creuset range, has been carefully handcrafted the traditional way touch of magic to the everyday. hungry? well this
and the marseille collection is no exception. using all australian vine fruit, local free range eggs, should do the trick, add lurpak® to something
featured: the 24cm cast iron casserole in australian butter and a splash of barossa valley warm and let it weave its way into all the good bits.
marseille. rrp: $ 449; lecreuset.com.au brandy. it’s just like grandma made. coles.com.au Join us on facebook at facebook.com/lurpak
Schweppes Sirena KitchenAid

schweppes mineral waters now come with sirena introduced australians to italian-style tuna don’t spend hours in the kitchen slicing, dicing and
50% less sugar naturally (than leading full-sugar with its premium tuna in olive oil in 1956 and has shredding this festive season. let the Kitchenaid
soft drinks). so complement any meal with since grown to be australia’s favourite brand of artisan Exactslice™ 13-cup food processor do the
sophisticated flavours and the refreshment of italian-style tuna. today, sirena boasts a wide work for you. it’s a lot less process and a lot more
schweppervescence. schweppes.com.au range of styles and flavours. sirena.com.au pro. rrp $449.00; kitchenaid.com.au
Our Christmas issue for
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+ Bookmark your favourite pages and recipes, plus handy tips and tricks
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recipes tips modes
+ don't forget, the first 2 issues of donna hay magazine for ipad are still free to download
things I love
a waped up
It's no secret that I love detail, especially in textures, patterns and
different materials. And I love a theme – the trick to pulling off a
good one is to keep it simple. It's this philosophy that dictates my
choice of Christmas wrapping, too. Last year it was red and white
with glimmers of silver, but this year I've chosen a more natural
feel – think earthy rustic tones and lots of texture. I'm sticking to
smooth brown paper and binding it with thick woven hessian and
photography chris court
creamy twine, along with some stitched grosgrain ribbon for a little
luxury. I like to source from nature, too – these woody cassia sticks
can be used as toggles on a gift and provide double the magic with
their beautiful spiced, musky scent – so good I'm keeping some aside
to decorate my table!
NEW BOOK OUT NOW
the new classics

A definitive collection of classics for every modern cook from donna hay magazine
A definitive collection of classics for every

modern cook from donna hay magazine

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Shop now at esteelauder.com.au © 2013 Estée Lauder Inc.

German engineered and tested to the equivalent of 20 years’ usage.

The New Generation 6000 oven range.

...it was a Volluto and I was on a ﬁrst date. It was beautifully

Experience our 21 Grands Crus to discover your favourite.

We're of the firm belief

hello the one you make yourself,

the team at Mercedes-Benz rapbry and whie

For tasty tuna recipes and more, go to www.sirena.com.au

cover recipe: gingerbread houses

cover photography chris court

favourite things marketplace

inspired recipe index ipad

style guide stockists things i love

prawn and avocado sliders

16 cooked tiger prawns (shrimp), peeled and roughly chopped

Place the prawns, mayonnaise, tarragon, lemon rind, salt

300g dark chocolate, chopped

Place the chocolate in a heatproof bowl over a saucepan of

photography william meppem styling steve pearce recipe siobhan boyle

photography william meppem styling steve pearce recipes siobhan boyle

Elipta 60’s Collection

barbecued salmon salad

barbecued salmon salad with coconut lime dressing

4 x 200g salmon fillets, skin off

chia seed muesli bars

2 cups (180g) rolled oats bioglan superfoods – feel the power

1. fod made fat

spicy sumer pata

mid-wek power saad

1. red curry salmon burger 3. smoky haloumi and quinoa salad

¼ cup (75g) whole-egg mayonnaise 1 cup (200g) white quinoa

2. chilli, lemon and prawn pasta 4. sticky pork with chilli

5. char-grilled lamb cutlets

12 x 70g lamb cutlets, trimmed

Fagrant dil and

7. goat’s cheese tarts with

2 sheets frozen puff pastry, thawed and cut into 4 squares

the perfect mix

AVAILABLE AT QUALITY KITCHENWARE STORES. VIEW THE

There’s regular salt and then there’s Victorian Mount Zero

cranberry and vanilla jellies

cranberry and vanilla jellies

2½ cups (625ml) cranberry juice

Place 1 cup (250ml) of the cranberry juice in a bowl, sprinkle

watermelon, raspberry and

300g store-bought dark fruit cake

Place the fruit cake and rum in a food

Using 2 forks, dip the truffles into the

amaretti, cranberry and

Place the amaretti, cranberries, clementine

1½ cups (345g) fresh pitted dates,

Place the dates, raisins and liqueur in a

madeira cake, cherry and

300g store-bought madeira cake

To make the strawberry sugar, place the

We’re proud to bring the

Co-founder Rob McGavin and his

the everyday collection

available from supermarkets and fine food stores nationally.

recipes jessica brook blanket from creswick woollen mills.

turkey, cranberry and prosciutto

1 tablespoon extra virgin olive oil