Donna Hay Magazine - January 2014 AU PDF
Donna Hay Magazine - January 2014 AU PDF
#modernmuse
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editor's letter
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
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
pre-press production News PreMedia
donna hay (editorial, marketing) Level 5, 83–97 Kippax Street, Surry Hills,
NSW 2010 phone (02) 9282 6500 mailing address donna hay magazine,
PO Box 1224, Queen Victoria Building NSW 1230 email enquiries@
donnahay.com.au website www.donnahay.com subscriptions
(Australia) 1300 656 933 (International) +61 2 9282 8023
email [email protected]
donna hay (accounts, production) NewsLifeMedia, 180 Bourke Rd, Alexandria
NSW 2015 phone (02) 9288 3000
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JUST ONE TASTE
AND YOU’LL CHANGE YOUR TUNA
Succulent chunk-style tuna fillets
All natural ingredients
In an Italian extra virgin olive oil blend
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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
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
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
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
photography william meppem styling steve pearce recipe siobhan boyle
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
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.
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
The new Morphy Richards Elipta 60’s kettle and toaster collection revives fashion to the nostalgic and classic British design
retro era. The elegant range of soft 60’s colours, Barley, Cornflower Blue & Sage will create a stylish and attractive breakfast
range that will compliment any kitchen. We believe that putting the kettle on should be a pleasure.
For more information please call 1300 002 756 or visit www.morphyrichards.com.au
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
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
www.donnahay.com 31
speedy dinners
www.donnahay.com 33
speedy dinners
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.
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.
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
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.
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.
www.donnahay.com 47
how to cook
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!
photography william meppem styling sTeve pearce
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.
photography william meppem styling sTeve pearce
dark chocolate
and rum truff les
www.donnahay.com 53
quick fix
www.donnahay.com 55
quick fix
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.
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.
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
www.donnahay.com 67
location . buying the tree
picnic basket from doug up on bourke. blanket from creswick woollen mills.
+ You can swap the turkey mince for chicken mince, if you prefer.
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
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
stick-jaw toffees
location . buying the tree
www.donnahay.com 71
72 www.donnahay.com
location . buying the tree
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.
location . buying the tree
www.donnahay.com 77
herb and mustard potatoes
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
location . buying the tree
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
location . buying the tree
bowl from the fortynine studio. opposite: fliff carr platter from victoria collison.
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
www.donnahay.com 85
minted spinach dip with yoghurt
make now . dips
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
www.donnahay.com 89
make now . dips
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.
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.
www.donnahay.com 99
traditional
mains
kept
simple
cranberry and pancetta stuffing cups
guide . christmas feast
linen (used throughout) from miason et jardin.
www.donnahay.com 101
guide . christmas feast
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.
www.donnahay.com 103
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
sea salt and cracked black pepper
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
guide . christmas feast
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.
106 www.donnahay.com
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
guide . christmas feast
108 www.donnahay.com
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.
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.
www.donnahay.com 111
guide . christmas sides
every
feast
needs a
side act…
www.donnahay.com 113
guide . christmas sides
www.donnahay.com 115
guide . christmas sides
www.donnahay.com 117
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.
118 www.donnahay.com
guide . christmas sides
opposite: colander from donnahay.com
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
www.donnahay.com 121
guide . christmas sweets
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.
125g unsalted butter, softened
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.
www.donnahay.com 123
whole fruit + heat
+ sugar + time
guide . christmas sweets
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
www.donnahay.com 125
guide . christmas sweets
christmas cake
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).
www.donnahay.com 127
The glass sommeliers use.
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.
www.donnahay.com 129
guide . christmas sweets
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.
130 www.donnahay.com
guide . christmas sweets
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
www.donnahay.com 133
guide . christmas sweets
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.
www.donnahay.com 135
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
A magical
snow-covered
village of gingerbread houses
is actually fairly easy to
create. Their smaller size
makes construction
a simpler affair.
gingerbread houses
www.donnahay.com 137
guide . christmas sweets
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.
www.donnahay.com 139
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.
guide . christmas sweets
Buttery
shortbread
is synonymous with
Christmas. Pair it with
tartly sweet raspberry
jam and use star-shaped
cutters to create a
distinctly festive slice.
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guide . christmas sweets
142 www.donnahay.com
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.
honeycomb
favourite things . sweet gifts
www.donnahay.com 145
favourite things . sweet gifts
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.
146 www.donnahay.com
ribbon from ornamenta. twine from telegram paper goods.
rocky road
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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
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.
favourite things . sweet gifts
www.donnahay.com 151
favourite things . sweet gifts
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
www.donnahay.com 153
favourite things . sweet gifts
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.
www.donnahay.com 155
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
www.donnahay.com 157
inspired . red velvet
www.donnahay.com 159
inspired . red velvet
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.
www.donnahay.com
161
silver plate from christofle.
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.
www.donnahay.com 163
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.
www.donnahay.com 165
inspired . red velvet
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.
www.donnahay.com 167
inspired . red velvet
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.
168 www.donnahay.com
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.
www.donnahay.com 171
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
172 www.donnahay.com
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.
174 www.donnahay.com
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.
french wooden baking tray, clear lidded cannister and garland (in background)
from donnahay.com. weck glass jar from ozfarmer australia.
scentd dcoation
cassia bark and ribbon from donnahay.com.
www.donnahay.com 177
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.
178 www.donnahay.com
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.
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.
180 www.donnahay.com
gift!*
Bonus
special christmas offer
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.
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).
184 www.donnahay.com
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
186 www.donnahay.com
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
to use our recipes by following these 1 cup almond meal (ground almonds) 110g 3¾ oz
liquid measures
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
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
1kg 32 oz (2 lb)
190 www.donnahay.com
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.
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.
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+ 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!
194 www.donnahay.com
NEW BOOK OUT NOW