Donna Hay Magazine 2017 39 93
Donna Hay Magazine 2017 39 93
our easiest
no-fuss
SOUPS
ISSUE 93
JUN/JUL 2017
www.donnahay.com a cosy winter
+ must-have winter warmers, meat-free comfort food and the new, modern meatloaf
plus impressive weeknights, indulgent rum desserts and our olive grove picnic feast
E.
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or me, making the most of winter
means slowing down, roasting gorgeous
dinners, making soups for lunches and
baking sweet treats. I love breathing deeply as
the comforting aromas waft through the house,
inviting friends and family. It’s the perfect
balance for a busy life.
My life is always pretty busy, but lately it’s stepped up
a notch, which makes time at home with my favourite
people all the more important. I’ve been dipping into the
recipes from this issue for a few weeks now, from the
testing stages through to shoot days and finally seeing
them in print. And they’ve certainly helped me ease into
this winter weather, and even look forward to it getting
cooler. For busy weeknights, we have pasta, roasts and
speedy dinners, as well as our amazing cover recipes
– three seriously easy soups. There’s plenty of comfort
food, too, from indulgent meat-free mains (think pies,
pasta and roast veg) to our delicious updates of classic
meatloaf (page 108). Lately I’ve been swapping cocoa for
cacao, and our recipes on page 132 pair it with luscious
coconut – I hope you love them as much as I do, and that
you enjoy gettingg cosy with all the recipes in this issue!
8 www.donnahay.com
© AERIN Beauty, DIST.
INTRODUCING
staying indoors
This is one of my busiest times of year, so when I come home
I’m happy to stay in, relax and recharge. Small rituals, like making
a good cup of coffee, putting on a face mask or taking the time
for breakfast in bed, help to balance my day and keep me
energised for whatever comes next.
CREDIT NAME
recipe caption
10 www.donnahay.com
PHOTOGRAPHY CHRIS COURT STYLING HANNAH BRADY. MAIN IMAGE: SAC SET IN SILT, FROM IN THE SAC. OVAL OAK BED TRAY, FROM TOP3 BY DESIGN. GREAT EXPECTATIONS BY CHARLES
GENERAL STORE. SERENITY TEA AND LOOSE LEAF TEA FLASK, BOTH FROM MAYDE. NIGHTWEAR PLUS 3 MINUTE DETOX MASK, FROM ESTÉE LAUDER. SIPHON COFFEE MAKER, FROM
DICKENS AND GULLIVER’S TRAVELS BY JONATHAN SWIFT, BOTH FROM KINOKUNIYA BOOKS. IPAD AND BEATSX EARPHONES, BOTH FROM APPLE. CHEESE PADDLE NO.1, FROM SANDS
MADE. J’AI SOIF (CARAFE) TEAL AND GOBELETS TEAL, BOTH FROM MAISON BALZAC. SILVER CRINKLE THROW, FROM HAY. THIS PAGE (INSET, FROM TOP): THE NIGHTSHIRT, FROM MY
KITCHENAID. HANDMADE SLATE MUG, FROM THE BAY TREE. MAZET AMANDAS, BOITE BONNES CHOSES AND CHOCOLATE MILK SALTED CARAMEL BAR, ALL FROM SIMON JOHNSON.
www.donnahay.com 11
FOR A L I FE IN BAL ANCE
FR ESH + LIGHT
EDITOR-IN-CHIEF Donna Hay
MANAGING EDITOR Francesca Percy
COPY + DIGITAL EDITOR Agilene De Villa
------------------------------------------------------------------------------------------
CREATIVE DIRECTOR Drina Thurston
DEPUTY ART DIRECTOR Charlotte Matters
DESIGNER Hannah Schubert
SENIOR ART DIRECTOR – PROMOTIONS Elen Le Glanic
------------------------------------------------------------------------------------------
FOOD DIRECTOR Steve Pearce
SENIOR FOOD EDITOR Jessica Brook
FOOD EDITOR Amber De Florio
ASSISTANT FOOD EDITOR Georgie Esdaile
FOOD CONTRIBUTOR Hayley Dodd
MARKET EDITOR Hannah Brady
new issue PHOTOGRAPHY Chris Court, Ben Dearnley, William Meppem, Anson Smart
on sal e
OFFICE + EDITORIAL COORDINATOR Rebecca Skountzos (02) 9282 6500
BRAND MANAGER Evelin Eldic (02) 9282 6500
donna hay (editorial) Level 5, 83–97 Kippax Street, Surry Hills, NSW 2010
PHONE (02) 9282 6500 EMAIL [email protected]
WEBSITE donnahay.com SUBSCRIPTIONS (Australia) 1300 656 933
(International) +61 2 9282 8023 EMAIL [email protected]
donna hay (accounts, production) NewsLifeMedia, Level 1, 2 Holt St,
Surry Hills NSW 2010 PHONE (02) 9288 3000
Published by NewsLifeMedia Pty Ltd (ACN 088 923 906), Level 1, 2 Holt St, Surry Hills NSW
wholesom e treats 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871
178). Distributed by Gordon & Gotch, Unit 2, Bldg 2B, mFive Industry Park, 1 Moorebank
Ave, Moorebank NSW 2170. Printed by Offset Alpine, 42 Boorea Street, Lidcombe, NSW
2141, under ISO14001 Environmental Certification. Offset Alpine are committed to
warming
winter
SOUPS
PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE RECIPES GEORGIE ESDAILE
caramelised onion, bay leaf and milk soup + roasted sweet potato
and coconut soup + kale, pea and spinach soup with goat’s curd
www.donnahay.com 13
on the cover . soups
14 www.donnahay.com
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SPECIAL DAYS
LOCATION
Marvellous recipes inspired by beautiful
extra virgin olive oil 68
IN SEASON
Usually relegated to side-dish status,
talented broccoli takes centrestage 82
COVER PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE COVER RECIPES GEORGIE ESDAILE
FAVOURITE THINGS
We’re enjoying wholesome meat-free
comfort foods this winter 94
94 132
STYLE
Beautiful updates for your home in
warm shades and natural materials 105 EVERY ISSUE
ON TREND PRINT SUBSCRIPTIONS
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meatloaf a delicious modern update 108 with our easy auto-renewal offer 66
INSPIRED DIGITAL SUBSCRIPTIONS
Complex, tingling and spicy, we’re in Try our award-winning app for iPad and
love with stunning Sichuan cuisine 118 Android with clever cook modes 158
SWEET RECIPE INDEX
Our new collection of coconut and Find all your favourite recipes from
cacao sweet treats 132 this issue right here 159
SPECIAL DAYS STOCKISTS
Sweet and spicy, rum is the perfect Like what you see? Here’s where you’ll
addition to indulgent desserts 144 find the products in these pages 160
STYLE THINGS I LOVE 108
Get set with a well-stocked bar cart Loving scents and smells that connect
and stylish must-have accessories 156 with beautiful memories 162
Baking
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RECIPES GEORGIE ESDAILE + HAYLEY DODD
www.donnahay.com 25
miso lamb roasts with broccoli and toasted sesame
easy weeknights
crispy-skin salmon with tarragon brown butter and celeriac almond puree
www.donnahay.com 27
easy weeknights
www.donnahay.com 31
easy weeknights
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we’ve got a trick up our
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on sale now
available at supermarkets
and donnahay.com
(we love)
STAFF
SHORTCUTS
PHOTOGRAPHY THIS PAGE WILLIAM MEPPEM RECIPES GEORGIE ESDAILE
SPICY CHICKEN AND CHINESE Place the chicken, chilli, Chinese five spice,
FIVE SPICE POT STICKERS oyster sauce and ginger in a medium bowl and
mix to combine. Place 2 teaspoonfuls of the
250g chicken mince mixture in the centre of each gow gee wrapper.
1 long red chilli, finely chopped Fold over and pinch the edges together to seal.
1 teaspoon Chinese five spice Heat the oil in a large non-stick frying pan
2 tablespoons oyster sauce over medium heat. Add the water to the pan and
2 teaspoons finely grated ginger add the dumplings, seam-side up. Cover with a
16 gow gee wrappers tight-fitting lid and cook for 5 minutes. Remove
1 tablespoon vegetable oil the lid and cook for a further 2–3 minutes or
½ cup (125ml) water until the water evaporates and the bases of the
micro (baby) purple shiso and soy sauce, to serve dumplings are golden. Top with the shiso and
serve with the soy sauce. Makes 16.
www.donnahay.com 45
CARAWAY PORK CUTLETS WITH ROASTED
POTATOES AND PICKLED ONIONS
caraway seeds
700g kipfler potatoes, scrubbed and halved
500g jar pickled onions, drained
6 garlic cloves, skin on
hummus
“ My favourite dip, hummus
binds these addictive falafels
and adds a subtle richness.”
Francesca, managing editor
300g bunch kale, stems removed Place the kale, coriander, parsley and chives in a food
2 cups coriander (cilantro) leaves processor and process until finely chopped. Add the hummus
2 cups flat-leaf parsley leaves and breadcrumbs and pulse until well combined. Roll
¹⁄³ cup chives tablespoonfuls of the mixture into balls. Fill a medium
1 cup (260g) hummus, plus extra to serve saucepan halfway with oil, place over medium heat and heat
2½ cups (175g) sourdough breadcrumbs until it reaches 180°C (350°F) on a deep-frying thermometer.
vegetable oil, for deep-frying Cook the falafels, in batches, for 2 minutes or until crisp.
lemon wedges, to serve Remove using a slotted spoon and drain on paper towel.
micro (baby) lemon balm, to serve Serve with the extra hummus, lemon wedges, lemon balm,
sea salt and cracked black pepper salt and pepper. Makes 25.
www.donnahay.com 47
PESTO AND HOT SMOKED SALMON
JACKET POTATOES
pesto
“A little dollop of pesto
adds zesty flavour that’s
amazing with the rich
ricotta and salmon.”
Georgie, assistant food editor
WE LOVE . staff shortcuts
WORCESTERSHIRE BRAISED BEEF RIBS Place the ribs, bay leaves, garlic and ¼ cup (60ml) of the
Worcestershire sauce in a large saucepan. Cover with
8 beef short ribs (about 2kg) the cold water and bring to the boil. Reduce heat to low,
3 bay leaves cover, and cook for 1 hour or until tender. Remove the
1 bulb garlic, halved ribs and place in a large roasting dish, discarding the
1 cup (250ml) Worcestershire sauce cooking liquid. Preheat oven to 220°C (425°F). Place the
1½ litres cold water sugar, extra water and remaining Worcestershire sauce
1 cup (175g) brown sugar in a medium bowl and mix to combine. Pour over the ribs
1 cup (250ml) water, extra and cover with aluminium foil. Cook for 35–40 minutes.
2 tablespoons finely chopped flat-leaf parsley Remove the foil and cook for a further 10 minutes
or until dark golden brown and sticky. Sprinkle
with the parsley to serve. Serves 4.
worcestershire sauce
“Worcestershire sauce is a classic
ingredient – I love a dash on a
cheese toastie! It makes these ribs
sticky and absolutely irresistible.”
Agilene, copy + digital editor
www.donnahay.com 49
WE LOVE . staff shortcuts
¾ cup (190g) store-bought Indian lime pickle Preheat oven to 200°C (400°F). Place the lime pickle, sugar,
2 tablespoons brown sugar vinegar and coriander roots in a small food processor and
2 tablespoons malt vinegar process until fine. Place the lamb in a large deep-sided
4 coriander (cilantro) roots roasting pan and rub with the marinade. Add the garlic, water
2.2kg lamb shoulder, bone in and ginger to the pan and sprinkle with salt and pepper. Cover
1 bulb garlic, halved with aluminium foil and cook for 2 hours 30 minutes or until
1 cup (250ml) water tender. Remove the foil, spoon over the cooking liquid and
5cm-piece ginger, sliced cook, uncovered, for a further 30 minutes or until dark golden
sea salt and cracked black pepper brown. Serve. Serves 6.
50 www.donnahay.com
quick fix
korma
Indulge in these easy, speedy crowd-pleasers, with inspiration from all over
the globe. Choose from amazing savoury ideas using korma paste, new fillings
for bao buns and sensational sweet recipes using wonton wrappers.
photography WILLIAM MEPPEM styling STEVE PEARCE
52 www.donnahay.com
quick fix
1½ cups (225g) self-raising (self-rising) flour Place the flour, egg, yoghurt, sweet potato, curry paste,
2 eggs, lightly beaten coriander, salt and pepper in a large bowl and mix to
1 cup (280g) natural Greek-style (thick) yoghurt, combine. Heat the oil in a non-stick frying pan over medium
plus extra to serve heat. Cook 2 tablespoonfuls of the batter, in batches, for
2 cups (260g) grated sweet potato (kumara) 2–3 minutes each side or until golden and cooked through,
2 tablespoons korma curry paste, plus extra to serve brushing the pan with the extra oil between each batch.
1 cup coriander (cilantro) leaves, finely chopped Swirl the extra yoghurt and extra korma paste together in
sea salt and cracked black pepper a small bowl. Serve the fritters with the yoghurt mixture
1 tablespoon vegetable oil, plus extra for brushing and pepper. Serves 4.
53 www.donnahay.com www.donnahay.com 53
quick fix
54 www.donnahay.com
cheat’s onion and chicken biriyani
1 tablespoon extra virgin olive oil Heat the oil in a large heavy-based saucepan over medium
1 cup (200g) long-grain rice heat. Add the rice and stir to combine. Add the water, curry
1½ cups (375ml) water paste and onion, and bring to the boil, stirring occasionally.
¼ cup (75g) korma curry paste Cover with a tight-fitting lid, reduce the heat to low and
¼ cup (70g) store-bought caramelised onion cook for 15 minutes. Remove from the heat and set aside,
2 cups (320g) shredded barbecue chicken, warmed covered, for 5 minutes. Fluff the rice with a fork and top with
1 long green chilli, thinly sliced the chicken and chilli. Serve with coriander and lime pickle.
micro (baby) coriander (cilantro) and lime pickle, to serve Serves 4.
quick fix
bao buns
www.donnahay.com 57
quick fix
2 cups (285g) shredded Chinese roast duck+, warmed Place the duck, Sriracha, maple syrup and sesame oil in
¼ cup (60ml) Sriracha chilli sauce, plus extra to serve a large bowl and mix to combine. Spread the buns with
1 tablespoon maple syrup the mayonnaise and fill with the duck mixture, cucumber
1 teaspoon sesame oil and shiso. Sprinkle with pepper and serve with the extra
10 small steamed Chinese bao buns ++, cooked sriracha. Makes 10.
¼ cup (75g) Japanese-style mayonnaise + Chinese roast duck is available from Chinese barbecue shops.
5 baby cucumbers (qukes), cut into strips ++ Plain Chinese bao buns are available from supermarkets and
micro (baby) purple shiso leaves the freezer section of Asian grocery stores.
cracked black pepper
chilli chicken bao buns
1 tablespoon vegetable oil Heat the oil in a large non-stick frying pan over high heat.
500g chicken mince Add the chicken and chilli jam and cook for 10 minutes,
¹⁄³ cup (120g) Asian chilli jam breaking up any lumps with a wooden spoon. Place the
1 cup (100g) shredded wombok (Chinese cabbage) cabbage and mayonnaise in a medium bowl and mix to
¼ cup (75g) Japanese-style mayonnaise combine. Fill the buns with the cabbage mixture, chicken,
10 small steamed Chinese bao buns +, cooked onion and mint to serve. Makes 10.
1 green onion (scallion), thinly sliced + Plain Chinese bao buns are available from supermarkets and
micro (baby) mint leaves, to serve the freezer section of Asian grocery stores.
www.donnahay.com 59
quick fix
wonton wrappers
ricotta crostoli Half-fill a large saucepan with oil and place over medium
heat until the temperature reaches 180°C (350°F) on a
vegetable oil, for deep-frying deep-frying thermometer.
1 cup (240g) ricotta While the oil is heating, place the ricotta, orange rind
1 teaspoon finely grated orange rind and sugar in a medium bowl and mix to combine. Place
½ cup (80g) icing (confectioner’s) sugar, sifted, 2 teaspoonfuls of the ricotta mixture in the centre of half
plus extra for dusting the wrappers. Brush the edges with water and sandwich
28 square wonton wrappers with the remaining wrappers, pressing the edges to seal.
water, for brushing Cook the crostoli, in batches, turning halfway, for 2 minutes
or until golden. Drain on paper towel. Dust with the extra
sugar and serve immediately. Makes 14.
apple and caramel hand pies Preheat oven to 200°C (400°F). Place the apple in a tea towel
and squeeze out any excess liquid. Place in a medium bowl,
1 cup (180g) grated apple add the caramel and mix to combine. Place 1 teaspoon of the
2 tablespoons store-bought thick caramel or dulce de leche mixture on half of each wrapper. Brush the edges with the
18 round gow gee wrappers water and fold over to enclose the filling, pressing the edges to
water, for brushing seal. Place on a large baking tray lined with non-stick baking
¼ teaspoon ground cinnamon paper. Cook for 15 minutes or until golden.
2 tablespoons white (granulated) sugar Place the cinnamon and sugar in a small bowl and mix to
40g unsalted butter, melted combine. Brush the hand pies with melted butter and toss
in the cinnamon sugar to coat. Serve. Makes 18.
www.donnahay.com 61
quick fix
mocha wafer sundaes Preheat oven to 200°C (400°F). Heat the chocolate and honey
in a small saucepan over low heat, stirring, for 1 minute or
200g dark chocolate, finely chopped until melted. Add the coffee and mix to combine. Set aside
¼ cup (90g) honey and keep warm.
¼ cup (60ml) strong coffee Brush each wonton wrapper with the butter, cut in half
8 square wonton wrappers using a ravioli cutter or knife and place on a large baking tray
20g unsalted butter, melted lined with non-stick baking paper. Sprinkle with the sugar
2 tablespoons demerara sugar and cook for 5 minutes or until golden. Serve scoops of
store-bought vanilla ice-cream, to serve ice-cream topped with mocha sauce and wafers. Serves 4.
62 www.donnahay.com
quick fix
cheat’s portuguese custard tarts Preheat oven to 220°C (425°F). Press the wonton wrappers into
a 12 x ½-cup-capacity (125ml) muffin tin and set aside.
12 square wonton wrappers Place the egg, egg yolks, crème fraiche, sugar and vanilla in
1 egg a medium bowl and whisk to combine. Divide the mixture
3 egg yolks between the wrappers and cook for 10 minutes or until lightly
1 cup (240g) crème fraiche blistered. Drizzle the tarts with half the golden syrup and cook
½ cup (110g) caster (superfine) sugar for a further 2 minutes. Remove from the tin and set aside on
1 teaspoon vanilla extract a wire rack to cool. Refrigerate until cold. Serve drizzled with
¼ cup (90g) golden syrup the remaining golden syrup. Makes 12.
64 www.donnahay.com
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pecial ays
location . olives
olive groves
exploring the
RECIPES JESSICA BROOK MERCHANDISING HANNAH BRADY. LOCATION COBRAM ESTATE, VICTORIA.
As a soft breeze danced through the air and the first hints of
morning light filtered through the leaves, the donna hay team set
out for a day of laughter, discovery and adventure. Rows upon
rows of olive trees awaited, evoking inspiration, curiosity and
endless possibilities for a marvellous feast at the day’s end.
photography CHRIS COURT styling DONNA HAY
68 www.donnahay.com
FRENCH CAFE TABLE IN BLUE AND FRENCH CAFE CHAIRS IN RUSTIC, FROM ELEMENTS I LOVE. VINTAGE CLEAR GLASS APOTHECARY JAR,
FROM LUNATIQUES. SECATEURS WITH ASH WOODEN HANDLES, FROM HEAVEN IN EARTH. 100% LINEN NAPKIN SET, FROM IN BED.
location . olives
70 www.donnahay.com
FRENCH CAFE CHAIRS IN RUSTIC, FROM ELEMENTS I LOVE
One of our favourite ingredients, Australian extra virgin olive oil
is the highest quality, cold-pressed and rich in antioxidants.
Just as suited to baking or cooking as it is to marinating or
simply drizzling over salad leaves, the smooth flavour elevates
other ingredients, creating harmony in every recipe. The result?
Tried and true goodness to bring perfection to the table.
72 www.donnahay.com
VINTAGE STEP LADDER, FROM ANTIQUE GENERAL STORE. VINTAGE CLEAR
GLASS APOTHECARY JAR, FROM LUNATIQUES.
Place the ham hock in a large saucepan and cover with cold Preheat oven to 180°C (350°F). Place the flour and butter in
water. Place over high heat and bring to the boil. Reduce heat a large bowl. Working quickly, rub the butter into the flour
to medium and simmer for 30 minutes. Carefully remove the with your fingertips until the mixture resembles fine
hock and reserve 2 cups (500ml) of the cooking liquid. breadcrumbs. Add the sugar and salt, and mix to combine.
Remove the rind from the hock and discard. Using 2 forks, Make a well in the centre of the mixture. Add the buttermilk
shred the meat and set aside to keep warm. and olives and, using a butter knife, mix the dough until just
Heat the oil in a medium saucepan over medium heat. Add combined, making sure not to over-mix.
the leek and cook for 3 minutes. Add the stock and reserved Place the dough on a lightly floured surface and gently
cooking liquid. Increase heat to high and bring to a simmer. bring the dough together with your hands. Dip a 6.5cm
Add the broccolini and macaroni and cook for 3 minutes. Add round cookie cutter in flour and cut out 8 scones, re-rolling
the cavolo nero and green beans and cook for a further the dough if needed. Place on a baking tray lined with
minute. Add the peas and cook for 1 minute. Add the ham non-stick baking paper. Brush the tops with the extra
and parsley and stir to combine. Sprinkle with the parmesan buttermilk and cook for 16–18 minutes or until golden and
to serve. Serves 4–6. cooked through. Serve. Makes 8.
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location . olives
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tarragon and juniper olive oil confit trout +
shaved fennel and herb salad
cinnamon and date hand pie cookies
FRENCH CAFE TABLE IN BLUE, AND FRENCH CAFE CHAIRS IN RUSTIC, FROM ELEMENTS I LOVE.
www.donnahay.com
79
location . olives
olive oil madeira cake cinnamon and date hand pie cookies
¾ cup (180ml) extra virgin olive oil ¹⁄³ cup (80ml) strong English breakfast tea
2 eggs ½ teaspoon ground cinnamon, plus ½ teaspoon extra
1 tablespoon finely grated orange rind 15 fresh dates (about 225g), pitted and chopped
¼ cup (60ml) orange juice 5 sheets frozen shortcrust pastry, thawed
1 cup (280g) natural Greek-style (thick) yoghurt 1 egg lightly beaten
1½ cups (330g) caster (superfine) sugar ½ cup (110g) white (granulated) sugar
2 cups (300g) self-raising (self-rising) flour sprigs thyme, to serve
dried store-bought orange slices, to serve
icing Preheat oven to 180°C (350°F). Place the tea, cinnamon and
1 cup (160g) icing (confectioner’s) sugar, sifted date in a food processor and process until finely chopped.
1 tablespoon boiling water Place in a medium bowl and set aside.
Using a 10cm fluted cutter, cut 16 rounds from the pastry.
Preheat oven to 160°C (325°F). Place the oil, eggs, rind, juice, Place half of the rounds on 2 large baking trays lined with
yoghurt and sugar in a large bowl and whisk to combine. non-stick baking paper. Place a tablespoon of the date
Sift over the flour and stir until smooth. Pour into a lightly mixture into the centre of each round. Brush the edge with
greased 10cm x 20cm loaf tin lined with non-stick baking the egg and place the remaining rounds on top, pressing to
paper and cook for 1 hour or until cooked when tested with seal. Using a small sharp knife, cut a small cross in the top of
a skewer. Set aside for 10 minutes to cool in the tin, then each circle and brush with the egg. Place the sugar and extra
remove and place on a wire rack. cinnamon in a small bowl and sprinkle half over the rounds.
To make the icing, place the sugar and boiling water in Bake for 12–15 minutes or until golden. Serve sprinkled with
a small bowl and mix to combine. Spoon over the icing while the thyme sprigs and remaining sugar mixture. Makes 10.
the cake is still warm and set aside for 10 minutes to set.
Top with the orange slices to serve. Serves 10–12.
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No added sugar,
only 20 calories*
BR O C C OL I
A classic, ubiquitous vegetable, broccoli
(and its cousin, broccolini) often graces tables
as a simple side, but given a little thought and
attention, takes the spotlight to itself and
doesn’t let go. The dark, robust florets and
crisp, tender stems show off their vitality
in these inventive recipes, guaranteed to
brighten the darkest winter days.
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in season . broccoli
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warm broccoli and cashew dip with thyme lavosh
in season . broccoli
za'atar broccoli with white bean spread warm broccoli and cashew dip
with thyme lavosh
400g can white (cannellini) beans, rinsed and drained
½ cup (140g) natural Greek-style (thick) yoghurt ½ cup (75g) cashews
1 tablespoon lemon juice 600g broccoli (about 2 heads), cut into florets
sea salt and cracked black pepper 4 anchovies
1 tablespoon extra virgin olive oil ½ cup (15g) finely grated parmesan
500g broccoli florets 2 cups (40g) baby spinach leaves
2 cloves garlic, crushed ¼ cup (60ml) extra virgin olive oil
lemon wedges and za´atar, to serve 1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
Place the beans, yoghurt, lemon juice, salt and pepper woodland sorrel leaves+, to serve (optional)
in a small saucepan. Using a hand-held blender, blend thyme lavosh
until smooth. Cook over low heat for 3–4 minutes or until 1 teaspoon dried yeast
warmed through. ½ cup (125ml) lukewarm water
Heat the oil in a large frying pan over high heat. Add the 1 teaspoon caster (superfine) sugar
broccoli, garlic, salt and pepper and cook for 4–5 minutes 2 cups (320g) 00 flour++
or until just tender. Serve with the white bean spread and 1 teaspoon sea salt flakes
lemon wedges, sprinkled with the za´atar. Serves 2. ¼ cup (60ml) extra virgin olive oil, plus extra for brushing
1 bunch thyme sprigs
broccoli and mint soup with tahini
To make the thyme lavosh, place the yeast, water and sugar
1 tablespoon extra virgin olive oil in a small bowl and mix to combine. Set aside in a warm
25g unsalted butter place for 5 minutes or until the surface is foamy. Place the
2 leeks, white part only, thinly sliced flour and salt in a large bowl and mix to combine. Make a well
4 cloves garlic, thinly sliced in the centre and add the oil and yeast mixture. Mix until
sea salt and cracked black pepper a dough forms. Turn out onto a work surface and knead for
1 litre vegetable stock 5–6 minutes or until the dough is smooth and elastic. Place
2 cups (500ml) water, plus ¼ cup (60ml) extra in a lightly oiled large bowl, cover with plastic wrap and set
1.2kg broccoli (about 4 heads), cut into florets aside in a warm place for 20 minutes or until risen slightly.
4 cups (80g) baby spinach leaves Preheat oven to 180°C (350°F). Divide the dough into
2 cups mint leaves 8 pieces and roll out on a lightly floured surface to 1mm thick.
2 tablespoons tahini Divide the thyme between the lavosh and gently roll over
¹⁄³ cup (95g) natural Greek-style (thick) yoghurt the top to press it into the dough. Brush the lavosh with oil.
¼ cup (50g) pepitas (pumpkin seeds), chopped Place half the lavosh on 2 large oven trays and cook for
2 tablespoons dukkah 10–12 minutes or until puffed and golden brown. Transfer
micro (baby) mint leaves and sourdough baguette, to serve to a wire rack to cool and repeat with the remaining lavosh.
While the lavosh are cooking, place the cashews in
Heat the oil and butter in a large saucepan over medium heat. a medium heatproof bowl, cover with boiling water and set
Add the leek, garlic, salt and pepper and cook, covered, for aside for 10 minutes to soak. Drain. Cook the broccoli in a
5–6 minutes or until very soft. Increase heat to high, add the large saucepan of boiling water for 2 minutes or until tender.
stock and water and bring to the boil. Add the broccoli and Drain. Place the cashews, broccoli, anchovies, parmesan,
cook for 3 minutes or until tender. Remove from the heat, add spinach, oil, lemon rind and lemon juice in a food processor
the spinach, mint, salt and pepper and, using a hand-held and process until smooth. Place the broccoli dip in a medium
blender, blend until smooth. saucepan. Cook over low heat for 3–4 minutes or until just
Place the tahini, yoghurt and extra water in a small bowl warmed through. Serve with the sorrel and lavosh. Serves 6.
and mix to combine. Divide the soup between bowls, top with + You can find woodland sorrel leaves in specialty greengrocers or
the tahini yoghurt, pepitas, dukkah and micro mint and serve farmers markets.
with the baguette. Serves 6. ++ 00 flour is a superfine flour that makes a soft and stretchy dough.
It’s available from the baking aisle of most supermarkets.
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za'atar broccoli with white bean spread
in season . broccoli
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ricotta-stuffed pasta shells with broccolini and sausage
in season . broccoli
¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
3 cups (270g) grated provolone
500g broccoli florets
200g salami, sliced
4 eggs
200g taleggio, sliced
1 long red chilli, thinly sliced
sea salt and cracked black pepper
semolina pizza dough
1 teaspoon dried yeast
1 teaspoon caster (superfine) sugar
1 cup (250ml) lukewarm water
1¾ cups (280g) 00 flour+
1 cup (195g) fine semolina
¼ cup (60ml) extra virgin olive oil
1 teaspoon sea salt flakes
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broccoli, salami and egg semolina pizzas
in season . broccoli
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bacon, broccolini and sage waffles
favourite things . vegetarian comfort
WARMTH
&
comfort
This winter, we’re turning to nourishing vegetarian comfort
food for big flavours and big returns in the kitchen – there’s no
missing out here! Each recipe is a simple preparation of the finest
in-season offerings, partnered with aromatic herbs and fragrant
spices to fill your plate and warm you from the inside out.
JESSICA BROOK MERCHANDISING HANNAH BRADY CRANE C1 CASSEROLE PAN FROM VINCENT DESIGN.
photography WILLIAM MEPPEM
styling STEVE PEARCE
CREDIT NAME
RECIPES
94 www.donnahay.com
almond risotto with roasted baby parsnips and crispy sage
free-form four-cheese lasagne
CRANE C3 FRYING PAN FROM VINCENT DESIGN.
favourite things . vegetarian comfort
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favourite things . vegetarian comfort
almond risotto with roasted baby eggplant schnitzels with creamy mash
parsnips and crispy sage and burnt butter
¼ cup (60ml) extra virgin olive oil 2 medium eggplants (aubergines), cut lengthways into
2 eschalots (French shallots), finely chopped 1.5cm-thick slices
2 cloves garlic, crushed 1 tablespoon sea salt flakes
sea salt and cracked black pepper ½ cup (75g) plain (all-purpose) flour
2 cups (400g) arborio rice cracked black pepper
1 litre hot vegetable stock 2 eggs
¼ cup (80g) store-bought almond spread ¼ cup (60ml) milk
½ cup (40g) finely grated pecorino, plus extra to serve 3 cups (210g) sourdough breadcrumbs
400g baby parsnips, peeled 1 teaspoon finely grated lemon rind
2 tablespoons maple syrup 1 tablespoon finely chopped oregano
2 tablespoons malt vinegar 2 tablespoons finely chopped flat-leaf parsley leaves
12 sage leaves 2 cloves garlic, crushed
½ teaspoon dried chilli flakes
Preheat oven to 220°C (425°F). Heat 1 tablespoon of the oil vegetable oil, for shallow-frying
in a medium saucepan over medium heat. Add the eschalot, 40g unsalted butter
garlic, salt and pepper, and cook, stirring occasionally, for creamy mash
4–5 minutes or until soft. Add the rice and cook, stirring, 1kg sebago potatoes, peeled and chopped
for 1–2 minutes. Add the stock, 1 cup (250ml) at a time, 40g unsalted butter
adding more once absorbed, and cook, stirring frequently, ½ cup (60ml) milk
for 20 minutes or until rice is al dente. Remove from the heat
and stir through the almond spread and pecorino. Preheat oven to 220°C (425°F). Place the eggplant slices on
While the rice is cooking, place the parsnips, maple syrup, 2 large oven trays. Sprinkle each side with the salt and set
vinegar and 1 tablespoon of the oil in a small roasting dish aside for 20 minutes.
lined with non-stick baking paper. Roast for 30 minutes or While the eggplant is being salted, place the flour, salt
until golden and caramelised. and pepper in a medium bowl and mix to combine. Place
Heat the remaining oil in a small frying pan over high heat. the eggs and milk in a separate medium bowl and whisk
Add the sage and cook for 30 seconds or until crispy. to combine. Place the breadcrumbs, lemon rind, oregano,
Divide the risotto between plates and top with the parsnips, parsley, garlic, chilli, salt and pepper in a separate large
sage, salt, pepper and extra pecorino to serve. Serves 4. bowl and toss to combine.
Using paper towel, wipe off the excess salt from the
free-form four-cheese lasagne eggplant. Dust with the flour mixture, dip into the egg
mixture and press into the crumb mixture to coat.
400g fresh lasagne sheets, blanched Heat 3cm of oil in a large frying pan over medium heat.
2 cups (480g) fresh ricotta Cook the eggplant, in batches, turning halfway, for
2 x 150g buffalo mozzarella, torn 4–6 minutes or until golden. Place on a large oven tray
300g tallegio, torn and cook in the oven for 10 minutes or until tender.
sea salt and cracked black pepper To make the creamy mash, place the potato in a large
finely grated parmesan, to serve saucepan of salted cold water over high heat and bring to
the boil. Cook for 15−20 minutes or until tender. Drain
Preheat oven to 240°C (475°F). Lay 1 sheet of the lasagne in and return to the saucepan. Add the butter, milk, salt and
a lightly greased 20cm ovenproof frying pan, with the pasta pepper and mash until smooth.
overhanging the edge of the pan. Top with ½ cup (60g) of the Place the butter in a small frying pan over high heat and
ricotta, and a quarter each of the mozzarella and tallegio. cook for 4–6 minutes or until nut brown. Serve the schnitzels
Fold over the lasagne sheet and top with ½ cup (60g) of the with the creamy mash and burnt butter. Serves 4.
ricotta, and a quarter each of the mozzarella and tallegio.
Repeat layering with the remaining lasagne sheets and
cheeses, finishing with the cheeses. Place on an oven tray and
cook for 15 minutes or until golden and bubbling. Sprinkle
with salt, pepper and parmesan to serve. Serves 4.
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lentil and rye ‘meatballs’ with pappardelle and hazelnuts
CRANE C2 SAUTÉ PAN FROM VINCENT DESIGN.
recipe caption
cauliflower and cheese pies
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favourite
xspecial
things . vegetarian
daysx . story name
comfort
lentil and rye ‘meatballs’ with pappardelle smoky mexican beans with polenta
and hazelnuts buttermilk dumplings
recipe caption
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CRANE C1 CASSEROLE PAN FROM VINCENT DESIGN.
recipe caption
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COMFORT
&S T Y L E
We’ve found a few cool updates for your home, centred around
warm shades of oak, chestnut and copper. The natural materials suit
any space and will uplift every corner of your kitchen and dining.
photography CHRIS COURT styling HANNAH BRADY
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on trend . meatloaf
the modern
ME ATLOA F
It’s time to re-think meatloaf with these new
interpretations of the old-school crowd-pleaser.
We’ve updated it with complex yet comforting
flavours, delightful glazes, crispy toppings and
tender roasted fruit accompaniments, to make
irresistible recipes that are just as suited to
entertaining as they are to a cosy family night in.
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on trend . meatloaf
recipe caption
classic tomato baked meatloaf
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xspecial
on trend . meatloaf
daysx . story name
bacon-wrapped meatloaf with quince glaze caramelised onion, mushroom and smoked
mozzarella skillet meatloaf
1 tablespoon extra virgin olive oil
2 leeks, thinly sliced 1 tablespoon extra virgin olive oil
2 cloves garlic, crushed 300g mixed mushrooms, sliced+
2 tablespoons lemon thyme leaves 500g beef mince
1½ cups (105g) sourdough breadcrumbs 500g veal mince
¹⁄³ cup (80ml) milk 400g can lentils, rinsed and drained
350g pork mince ½ cup (140g) store-bought caramelised onion
350g veal mince ¼ cup rosemary leaves, chopped
½ cup (80g) smoked almonds, chopped 1½ cups (105g) sourdough breadcrumbs
½ teaspoon sea salt flakes 2 tablespoons caramelised balsamic vinegar++
100g quince paste 2 teaspoons sea salt flakes
¹⁄³ cup (80ml) water ½ teaspoon cracked black pepper
22 slices streaky bacon 100g thinly sliced smoked mozzarella
200g bunch black grapes 150g thinly sliced provolone cheese
crushed pink peppercorns, to serve
Preheat oven to 220°C (425°F). Heat the oil in a large non-stick
frying pan over medium heat. Add the leek, garlic and thyme, Preheat oven to 200°C (400°F). Heat the oil in a 25cm non-stick
and cook for 10–12 minutes or until softened. ovenproof frying pan over high heat. Add the mushroom and
Place the breadcrumbs and milk in a large bowl and set cook for 3–4 minutes or until golden brown. Remove from the
aside for 5 minutes to soften. Add the pork mince, veal mince, pan and set aside.
almond, salt and leek mixture and mix well to combine. Place the beef mince, veal mince, lentils, onion, rosemary,
Place the quince paste and water in a small frying pan over breadcrumbs, vinegar, salt and pepper in a large bowl and
medium heat. Cook, stirring, for 4–5 minutes or until melted mix well to combine. Press the mixture into the frying pan,
and combined. Set aside. place on a large oven tray and cook in the oven for 15 minutes.
Line a large oven tray with baking paper. Starting at each Top with the mushroom, mozzarella and provolone. Cook
short end of the tray, lay 3 bacon slices, side-by-side, so they for a further 18–20 minutes or until caramelised and cooked
extend into the middle (they might not quite meet). Lay the through. Set aside to rest for 10 minutes before slicing.
remaining bacon slices in 2 rows of 8 across the first slices. Sprinkle with the peppercorns to serve. Serves 6.
Top the bacon with the mince mixture and shape into a thin + We used Swiss brown, king brown and chestnut mushrooms.
loaf on the tray. Wrap the 6 end slices of bacon up and over ++ You can find caramelised balsamic vinegar in supermarkets and
the ends of the meatloaf. Starting at one end, wrap the specialty food stores.
16 bacon slices, overlapping at an angle, over the loaf to cover
it. Brush with the quince glaze and cook for 30 minutes,
brushing every 15 minutes with the glaze.
Add the grapes to the tray and cook for a further 2 minutes
or until cooked through. Set aside to rest for 10 minutes
before slicing. Serve. Serves 6.
CREDIT NAME
recipe caption
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individual fennel, pork and prosciutto
meatloaves with roasted apples
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on trend . meatloaf
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xspecial daysx . story name
CREDIT NAME
recipe bourbon-glazed
sticky caption meatloaf
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lamb, pine nut, currant and pistachio meatloaf
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on trend . meatloaf
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inspired . sichuan
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inspired . sichuan
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inspired . sichuan
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inspired . sichuan
1 litre water
1½ cups (375ml) soy sauce
1 cup (250ml) Chinese cooking wine (Shaoxing)
1 cup (220g) caster (superfine) sugar
3 green onions (scallions), halved, plus 4 extra, cut into
3cm lengths
10cm-piece ginger, thinly sliced
crispy-skin snapper with sichuan soy broth 1 head garlic, halved, plus 2 cloves extra, crushed
4 star anise
vegetable oil, for shallow-frying 2 cinnamon sticks
2 x 420g whole snapper, trimmed 6 strips orange peel
1 tablespoon rice flour 4 dried chillies
sea salt flakes 1.2kg beef brisket
½ teaspoon ground white pepper ¼ cup (60ml) vegetable oil
micro (baby) radish sprouts, to serve 1 tablespoon grated ginger
sichuan soy broth 1 tablespoon Sichuan peppercorns, crushed
¼ cup (60ml) soy sauce black vinegar pickled sprouts and Sichuan chilli oil,
¼ cup (60ml) Chinese cooking wine (Shaoxing) to serve (see recipes, page 130)
1 tablespoon caster (superfine) sugar
2 teaspoons sesame oil Preheat oven to 180°C (350°F). Place the water, soy sauce,
4 star anise cooking wine, sugar, onion, ginger, garlic, star anise,
3 cups (750ml) water cinnamon, orange peel and chillies in a large heavy-based
10 dried chillies, chopped ovenproof saucepan. Place over high heat and bring to a
1 tablespoon Sichuan peppercorns simmer. Add the brisket and cover with a lid. Cook in the
oven for 2½ hours or until tender. Remove the brisket from
To make the Sichuan soy broth, place the soy sauce, cooking the braising liquid, reserving the liquid. Shred the brisket
wine, sugar, sesame oil, star anise, water, dried chilli and and set aside.
peppercorns in a medium saucepan over medium heat. Bring Heat the oil in a wok over high heat until smoking. Cook
to a simmer, reduce heat to low and cook for 15 minutes. the brisket, in batches, for 2 minutes or until golden and
Fill a wok with 5cm of the oil and place over high heat. Slice crisp. Remove and set aside. Add the grated ginger,
3 cuts into both sides of each fish. Place the rice flour, salt and peppercorns, brisket and extra garlic to the wok, and cook
pepper in a small bowl and mix to combine. Dust each fish for 4 minutes. Add ½ cup (125ml) brisket cooking liquid and
well with the flour mixture. Carefully lower the fish, one at cook for a further 4 minutes or until dry and sticky. Add the
a time, into the oil and cook for 4–6 minutes each side or until extra green onion and toss for 1 minute. Serve the brisket
light golden and crispy. Place the fish on a platter. Spoon over with the black vinegar pickled bean sprouts and Sichuan
the broth and top with the radish sprouts to serve. Serves 4. chilli oil. Serves 4–6.
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dry-fried chilli brisket + black vinegar pickled sprouts
inspired . sichuan
mapo tofu with water. Place heaped teaspoonfuls of the pork mixture in
the centre of each wrapper and pinch the sides together to seal.
1 tablespoon fermented black beans + Place a large saucepan of water over high heat and bring
1 tablespoon vegetable oil to the boil. Cook the dumplings, in batches, for 3 minutes
3 cloves garlic, crushed or until cooked through, removing with a slotted spoon.
1 tablespoon finely grated ginger Reserve ½ cup (125ml) of the cooking liquid. Place the chilli
¼ cup (70g) chilli bean sauce + oil, vinegar, cooking wine and reserved cooking liquid in
¼ cup (60ml) Chinese cooking wine (Shaoxing) a small bowl and mix to combine. Set aside.
1 tablespoon soy sauce To make the garlic paste, place the garlic, sugar, salt and
1½ cups (375ml) water sesame oil in a bowl and mix to combine.
1 teaspoon cornflour (cornstarch) Top dumplings with the chilli oil mixture and garlic paste.
1 teaspoon ground white pepper Sprinkle with sesame seeds and shiso to serve. Serves 4–6.
900g silken tofu, cut into cubes
1 teaspoon Sichuan peppercorns, crushed dan dan noodles
purple basil leaves, to serve
2 tablespoons fermented black beans +
Place the black beans in a small bowl and cover with boiling 300g pork mince
water. Set aside to soak for 10 minutes. Drain. ¹⁄³ cup (80ml) Chinese cooking wine (Shaoxing)
Heat the oil in a large deep-sided frying pan over medium 2 teaspoons caster (superfine) sugar
heat. Add the garlic and ginger and cook for 2 minutes. Place 2 tablespoons vegetable oil
the black beans, chilli bean sauce, cooking wine, soy sauce, 2 tablespoons soy sauce
water and cornflour in a small bowl and mix to combine. 1 teaspoon sesame oil
Add to the pan and bring to a simmer. Add the pepper and ¼ cup (70g) sesame paste +
tofu, and cook for a further 5 minutes or until the tofu is hot 1 clove garlic, crushed
and sauce has reduced slightly. Top with the peppercorns and ½ cup (125ml) boiling water
basil to serve. Serves 4–6. 500g fresh wheat noodles ++
+ You can find fermented black beans and chilli bean sauce in 4 garlic chives, thinly sliced
Asian grocers. fried eschalots (French shallots), to serve
Sichuan chilli oil, to serve (optional) (see recipe, p130) +++
pork wontons in sichuan chilli oil
Place the black beans in a small bowl and cover with boiling
400g pork mince water. Set aside to soak for 10 minutes. Drain.
2 teaspoons grated ginger Place the pork mince in a medium bowl with ¼ cup (60ml)
2 tablespoons oyster sauce cooking wine and 1 teaspoon caster sugar, and mix well to
1 green onion (scallion), finely chopped combine. Heat the oil in a large frying pan over high heat. Add
¼ teaspoon ground white pepper the pork mixture and black beans and cook, breaking up the
2 teaspoons caster (superfine) sugar mince with the back of a spoon, for 10 minutes or until crisp.
28 round gow gee wrappers While the pork is cooking, place the soy sauce, sesame
½ cup (125ml) Sichuan chilli oil (see recipe, page 130) oil, sesame paste, garlic, boiling water, remaining cooking
2 tablespoons Chinese black vinegar wine and remaining sugar in a large bowl and mix to combine.
1 tablespoon Chinese cooking wine (Shaoxing) Cook the noodles in a medium saucepan of boiling water for
black sesame seeds and micro (baby) purple shiso, to serve 3–4 minutes or until tender. Drain, add to the sesame mixture
garlic paste and toss to combine. Divide between bowls and top with
2 cloves garlic, crushed the mince, garlic chives, fried eschalots and Sichuan chilli
½ teaspoon caster (superfine) sugar oil (if using) to serve. Serves 4–6.
½ teaspoon table salt + You can find fermented black beans and sesame paste in
1 teaspoon sesame oil Asian grocers.
++ You can find fresh wheat noodles in supermarkets or Asian
Place the pork, ginger, oyster sauce, onion, pepper and sugar in grocers in the refrigerated section.
a medium bowl and mix well to combine. One at a time, place +++ Alternatively, you can use store-bought Sichuan chilli oil,
the gow gee wrappers on a clean surface and brush the edges available from supermarkets or Asian grocers.
Pair cool, silky fiery
tofu with a sauce and
essential sprinkle of Sichuan peppercorns.
mapo tofu
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inspired . sichuan
1 black vinegar
pickled sprouts
2
2 green cardamom pods
sweet soy-braised 2 bay leaves
peanuts 1 cinnamon stick
½ teaspoon whole cloves
1 cup (140g) raw peanuts 5cm-piece ginger, sliced
1 cup (250ml) boiling water 1½ cups (55g) dried chillies
4cm-piece ginger, thinly sliced 2 teaspoons Sichuan peppercorns
2 cloves garlic, unpeeled 1 tablespoon soy sauce
1 cinnamon stick 1 teaspoon sea salt flakes
3 star anise 1 tablespoon caster (superfine) sugar
1½ cups (325ml) water
¼ cup (60ml) oyster sauce Place the oil, star anise, coriander, garlic, cardamom, bay
1 tablespoon white (granulated) sugar leaves, cinnamon, cloves and ginger in a small saucepan
over medium heat. Bring to a simmer, reduce heat to low
Place the peanuts in a heatproof bowl and pour over and cook for 20 minutes or until the garlic is dark golden.
the boiling water. Set aside for 10 minutes to soak. While the spices are cooking, place the chillies and
Drain and place in a small saucepan. Add the ginger, peppercorns in a food processor and process until finely
garlic, cinnamon, star anise, water, oyster sauce and chopped. Place in a large heatproof bowl and add the soy
sugar. Bring to a simmer over medium heat and cook sauce, salt and sugar. Pour the oil through a colander
for 10–15 minutes or until syrupy. Makes 1½ cups. onto the chillies. Set aside to cool. Makes 2½ cups.
Note: These peanuts will keep refrigerated in an airtight Note: You can store this Sichuan chilli oil in an airtight jar for
container for up to one week. up to two months.
1
2
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sweet . coconut + cacao
coconut
cacao
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133
Our love of chocolate is
forever, but lately we’ve
been swapping it for the
more potent cacao. With
mood-boosting benefits and
good-for-you antioxidants,
we can’t get enough of its
cold-pressed dark, rich flavour.
The yin and yang pairing with
fresh, light coconut is a real
pleasure, so join us in an
unforgettable story of
happily ever afters…
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sweet . daysx
xspecial . story
coconut + cacao
name
CERAMIC BOWL FROM ALL FIRED UP POTTERY
recipe caption
spiced cacao and coconut chia mousse
1
3
cacao,
PLATTER, SMALL HANDMADE BOWLS AND PATTERNED HANDMADE SPOON, FROM ALL FIRED UP POTTERY.
the story
The cocoa tree (Theobroma
cacao) bears wonderful fruit
136 www.donnahay.com
sweet . daysx
xspecial . story
coconut + cacao
name
recipe
raw cacao,
caption
coconut and walnut cake
spiced cacao and coconut chia mousse raw lamingtons with blackberry jam
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sweet . coconut + cacao
SMALL SHALLOW BOWL AND HANDMADE LONG SPOON, FROM ALL FIRED UP POTTERY.
xspecial daysx . story name
SIDE PLATE FROM ALL FIRED UP POTTERY. SEE DIRECTORY FOR STOCKIST DETAILS.
recipeand
cacao
salted coconut
caption
coconut
rough
self-saucing pudding
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sweet . coconut + cacao
142 www.donnahay.com
xspecial daysx . story name
recipe
reci
coconut
ipe capti
caption
caramel
ion slice
special days . rum desserts
THE
RUM A FFA IR
It certainly has a colourful history, and
now this favourite drop of pirates and
rebels is back in the spotlight, with more
and more carefully crafted flavours.
We’ve taken the smooth, rich tones of
this old-world drink and given it new life
with the ultimate indulgent desserts.
Let us take you on a wonderful journey
of sweet and spicy adventure…
RECIPES GEORGIE ESDAILE MERCHANDISING HANNAH BRADY LOCATION J&M, SYDNEY, NEW SOUTH WALES
photography CHRIS COURT styling STEVE PEARCE
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ricotta-filled golden rum crepes
special days . rum desserts
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spiced rum cream buns
special days . rum desserts
rum and raisin caramels Place the flour, 1 egg, egg yolk and yeast mixture in the bowl
of an electric mixer fitted with a dough hook. Knead for 5–6
¾ cup (110g) raisins minutes or until smooth and elastic. Place in a lightly greased
¼ cup (60ml) dark rum, plus ½ cup (125ml) extra large bowl, cover with a clean damp tea towel and place in
2 cups (500ml) double (thick) cream a warm place for 1 hour 30 minutes or until doubled in size.
2½ cups (550g) white (granulated) sugar Divide the dough into 12 pieces and roll into balls. Divide
100g unsalted butter, chopped between 2 lightly greased large baking trays lined with
2 teaspoons vanilla extract non-stick baking paper. Cover with clean damp tea towels
1 cup (350g) golden syrup and set aside in a warm place for 30 minutes or until risen.
sea salt flakes, for sprinkling Preheat oven to 180°C (350°F). Place the remaining egg and
extra milk in a small bowl and lightly beat. Brush the tops
Place the raisins and rum in a small saucepan over high heat. of the buns with the egg mixture and cook for 15–16 minutes
Bring to the boil and cook for 4–5 minutes or until the rum or until puffed and golden brown. Set aside to cool completely.
has been absorbed. Set aside. To make the spiced rum cream, place the cream, sour
Line a lightly greased 20cm square tin with non-stick baking cream, vanilla, icing sugar and rum in a large bowl and whisk
paper. Place the cream, sugar, butter, vanilla, golden syrup and until firm peaks form. Place in a piping bag fitted with a 1cm
extra rum in a large saucepan over high heat and cook, stirring star nozzle. Slice the top off each bun and brush with the
occasionally, until sugar is dissolved and mixture comes to rum. Pipe the cream onto each base, top with the lid and dust
the boil. Reduce heat to medium and cook for 18–20 minutes with the icing sugar to serve. Makes 12.
or until the temperature reaches 122°C (252°F) on a sugar
thermometer. Remove from the heat, add the raisin mixture prune and burnt butter dark rum trifles
and stir until just combined. Carefully pour the hot caramel
mixture into the prepared tin. Set aside for 6 hours, or 125g unsalted butter, chopped
overnight, until the mixture has cooled and firmed. Cut into ½ cup (125ml) dark rum
5cm x 2cm pieces and sprinkle with salt to serve. Makes 40. ½ cup (125ml) maple syrup
¼ cup (45g) dark brown sugar
spiced rum cream buns 1 vanilla bean, split and seeds scraped
1 cup prunes (170g), chopped
1 cup (250ml) milk, plus 2 teaspoons extra ½ cup (60g) dried baby figs +
50g unsalted butter, chopped 1 cup (250g) mascarpone
¼ cup (55g) caster (superfine) sugar ½ cup (60ml) single (pouring) cream
2 teaspoons dried yeast 1 tablespoon icing (confectioner’s) sugar, sifted
3¼ cups (485g) plain (all-purpose) flour 3 slices brioche, quartered
2 eggs ¼ cup (20g) natural flaked almonds, toasted
1 egg yolk
¼ cup (60ml) spiced rum Heat the butter in a large non-stick frying pan over high heat.
icing (confectioner’s) sugar, for dusting Cook for 5–6 minutes or until foamy and nut brown. Add the
spiced rum cream rum, maple syrup, sugar, vanilla bean and seeds, reduce heat
1½ cups (375ml) single (pouring) cream to low and cook for 5–6 minutes or slightly reduced. Add the
250g sour cream prune and figs and cook for a further 3–4 minutes or until
1 teaspoon vanilla extract syrupy and fruit has softened.
¼ cup (40g) icing (confectioner’s) sugar Place the mascarpone, cream and icing sugar in a large
2 tablespoons spiced rum bowl and whisk until soft peaks form.
Divide the brioche between 6 glasses. Top with the prune
Place ½ cup (125ml) of the milk in a small saucepan over high and syrup mixture, mascarpone cream and almonds to serve.
heat and bring to a simmer. Remove from the heat, add the Serves 6.
butter and sugar, and stir until melted. Add the remaining + Dried baby figs can be found in specialty food stores. If unavailable,
milk and set aside for 5 minutes to cool to room temperature. you can use chopped dried figs instead.
Add the yeast and mix to combine. Set aside in a warm
place for 5 minutes or until the surface is foamy.
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prune and burnt butter dark rum trifles
special days . rum desserts
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pineapple rum jam fritters
special days . rum desserts
To make the pineapple rum jam, heat a large non-stick frying To make the dough, place the flour, yeast and sugar in the bowl
pan over high heat. Add the pineapple, sugar and rum and of an electric mixer fitted with a dough hook and mix to
cook, stirring occasionally, for 15–18 minutes or until thick combine. Add the milk and eggs, and mix until just combined.
and liquid has been absorbed. Set aside to cool. Gradually add the butter, 1 spoonful at a time, and mix for
Place the yeast, sugar, milk, flour, butter, egg and half of the 5–6 minutes or until smooth and elastic. Place in a lightly
pineapple rum jam in the bowl of an electric mixer fitted with greased large bowl, covered with plastic wrap. Set aside in
a dough hook. Knead for 5 minutes or until smooth and elastic. a warm place for 1 hour 30 minutes or until doubled in size.
Transfer to a lightly greased large bowl, cover with plastic wrap Divide the dough into 8 pieces. Roll 1 piece into a log, shape
and set aside in a warm place for 1 hour or until doubled in size. into a circle, pinch the ends to seal and place in a well-greased
Half-fill a large saucepan with vegetable oil and place over 8cm doughnut mould. Repeat with the remaining dough.
medium heat until the temperature reaches 180°C (350°F) on Place on a large baking tray, cover with plastic wrap and
a deep-frying thermometer. set aside in a warm place for 30 minutes or until risen.
While the oil is heating, divide the dough into 20 pieces. Preheat oven to 180°C (350°F). Cook for 15–18 minutes or
Roll out on a lightly floured surface. Cook the fritters, in until golden brown and cooked when tested with a skewer.
batches, turning halfway, for 1–2 minutes or until golden. Set aside to cool slightly before turning out.
Using a slotted spoon, remove from the oil. Brush with the While the babas are cooking, place the sugar, water, rum,
rum and toss in the sugar to coat. Serve immediately with vanilla bean and seeds in a medium saucepan over high heat.
the remaining pineapple rum jam. Makes 20. Bring to the boil and cook for 10–12 minutes or until syrupy.
+ 00 flour is a strong, white flour. It is available from the baking Place the babas in a high-sided tray and pour over the vanilla
aisle of the supermarket. rum syrup. Set aside for 20 minutes to soak. Serve. Serves 8.
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vanilla syrup golden rum babas
special days . rum desserts
154 www.donnahay.com
hot spiced buttered rum
Create your own dream bar at home,
with a classic drinks trolley, old-school
games, the best crystalware and, of
course, an amazing selection of drinks.
THE ESSENTIALS
First you need a drinks trolley, then stock it up! Brass cocktail trolley, from Opus Design. Lismore Decanter and Glass, Lismore Ships Decanter, Marquis
Brady Hi-ball and Heritage DOF Tumbler (from mixed set of six), all from Waterford Crystal. Graduated copper bell jigger, from Archie Rose. Kirk and
1
Sweeney 12 Year Old Rum, Bickford and Sons Blend No 04 Ginger Ale, East Imperial Thai Dry Ginger Ale, East Imperial Mombasa Ginger Beer, Beenleigh
Traditional Rum Liqueur, and The Kraken Black Spiced Rum, all from leading liquor stores. Vintage books and backgammon pieces, from Ici Et La.
special days . get the look
1 2
1. ON THE CARDS
It’s all fun and games when you have the best tools at your disposal. Jeux de
PHOTOGRAPHY CHRIS COURT MERCHANDISING HANNAH BRADY SEE DIRECTORY FOR STOCKIST DETAILS.
bridge les 4 mondes papier rouge (bridge cards), from Hermes. Vintage
floral tray, from Ici Et La. Copper paddle-end barspoon and Copper
hawthorn strainer, from Archie Rose. 15/30ml Copper Japanese jigger,
from Cocktail Kit. Ridleys Dominoes, from Top3 By Design.
2. CRYSTAL CLEAR
Delicious drinks deserve to be beautifully presented. (Left to right)
Lismore Ships Decanter, Heritage DOF Tumbler (from mixed set of six),
Lismore Decanter set and Lismore Connoisseur Scotch Decanter, all
from Waterford Crystal. Vintage floral tray from Ici Et La.
www.donnahay.com 157
S U B S C R I BE T O O U R
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recipe index
MEAT + POULTRY sticky bourbon-glazed smoky mexican beans with polenta
bacon, broccolini and sage meatloaf ................................... 114 buttermilk dumplings ............ 102
waffles ........................................ 92 worcestershire braised sweet potato, curry and
bacon-wrapped meatloaf with beef ribs ...................................... 49 yoghurt fritters ......................... 53
quince glaze ............................. 112 wholewheat spaghetti with cavolo
barbecue pork bao buns .............. 56 FISH + SEAFOOD nero pesto and goat’s curd ...... 34
broccoli, salami and egg crispy prawn and sesame za´atar broccoli with white
semolina pizzas ........................ 90 bao buns ..................................... 57 bean spread ............................... 86
caramelised onion, horseradish crispy-skin salmon with
beef and potato pies ................. 30 tarragon brown butter and SOMETHING SWEET
caramelised onion, mushroom celeriac almond puree ............. 30 apple and caramel hand pies ..... 61
and smoked mozzarella crispy-skin snapper with cheat’s portuguese custard
skillet meatloaf ....................... 112 sichuan soy broth ................... 126 tarts ............................................. 64
caraway pork cutlets with pesto and hot smoked salmon cinnamon and date hand
roasted potatoes and jacket potatoes .......................... 48 pie cookies ................................. 80
pickled onions .......................... 46 sticky sweet chilli baked coconut and cacao self-saucing
cheat’s onion and chicken ocean trout ................................. 44 pudding .................................... 142
biriyani ....................................... 55 tarragon and juniper olive oil coconut caramel slice ................ 142
chilli chicken bao buns ............... 59 confit trout ................................. 76 mocha wafer sundaes ................. 62
classic tomato baked olive oil madeira cake .................. 80
meatloaf ................................... 117 VEGETABLES, PASTA + CHEESE pineapple rum jam fritters ....... 152
crispy jasmine tea-smoked almond risotto with roasted baby prune and burnt butter dark
duck ........................................... 124 parsnips and crispy sage ......... 98 rum trifles ................................ 148
dan dan noodles ......................... 128 broccoli and mint soup raw cacao, coconut and
dry-fried chilli brisket ............... 126 with tahini ................................. 86 walnut cake ............................. 138
green pea and ham caramelised onion, bay leaf and raw lamingtons with
minestrone ................................ 75 milk soup ................................... 14 blackberry jam ........................ 138
hot and numbing pork belly ..... 124 cauliflower and cheese pies ..... 104 ricotta crostoli .............................. 60
individual fennel, pork and cheat’s potato and pea ricotta-filled golden rum crepes ... 154
prosciutto meatloaves with samosa ........................................ 54 rum and raisin caramels .......... 148
roasted apples ......................... 114 chorizo and ricotta lasagne with salted coconut rough ................. 142
korma and coconut chicken crispy oregano ........................... 34 spiced cacao and coconut
skewers ....................................... 52 eggplant schnitzels with creamy chia mousse ............................. 138
lamb, pine nut, currant and mash and burnt butter ............. 98 spiced rum cream buns ............ 148
pistachio meatloaf .................. 117 free-form four-cheese lasagne ... 98 vanilla syrup golden
miso lamb roasts with broccoli hummus and kale falafels .......... 47 rum babas ................................ 152
and toasted sesame .................. 30 kale, pea and spinach soup with
pork wontons in sichuan goat’s curd .................................. 14 EVERYTHING ELSE
chilli oil ..................................... 128 lentil and rye ‘meatballs’ with bay leaf and thyme confit feta ... 72
roasted honey lemon chicken pappardelle and hazelnuts .... 102 black vinegar pickled sprouts .. 130
with crispy parsnip chips ........ 34 mapo tofu .................................... 128 green olive scones ........................ 75
semolina dumpling soup ............ 30 ricotta-stuffed pasta shells with hot spiced buttered rum ........... 154
PHOTOGRAPHY CHRIS COURT
slow-roasted indian lime pickle broccolini and sausage ............ 88 sichuan chilli oil ......................... 130
lamb shoulder ........................... 50 roasted sweet potato and sweet soy-braised peanuts ....... 130
spicy chicken and chinese five coconut soup ............................. 14 warm broccoli and cashew dip
spice pot stickers ...................... 45 shaved fennel and herb salad .... 76 with thyme lavosh .................... 86
sriracha-roasted duck slow-roasted tomato and bread warm lemon olive oil
bao buns ..................................... 58 soup with marscapone .......... 104 marinated olives ....................... 72
www.donnahay.com 159
stockists
directory + measures
No matter where you live, you’ll be able to use our recipes by following these
simple guidelines. For a more extensive conversion chart visit donnahay.com.
Where to find the suppliers used in cup conversions for basic ingredients
this issue of donna hay magazine. 1 cup almond meal (ground almonds) 110g 3¾ oz
250g 8 oz
If items are not listed, they are from Donna Hay’s personal
500g 16 oz (1 lb)
collection or from overseas. All prices listed are approximate
and correct at the time of going to press. Details were given 1kg 32 oz (2 lb)
160 www.donnahay.com
advertising directory
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memory scent
So many of my memories are tied to a smell or scent, be it food, smell of spices or lemons – lovely things, but not necessarily
perfume or an open fire – different smells hold an imprint of complementary to your scent of choice. It’s partly because of
a particular time, place or person, and I love it when I catch this that I’ve never settled on one perfume, but a few years
a hint in the air which immediately transports me back. I’ve ago I finally found one – I knew straight away that it’s the
always wanted to have my own signature scent that reminds perfect ‘me’ scent, and it always mingles happily with whatever
people of me, but it’s a little difficult when you spend so much I’m cooking. Not long ago my friend’s daughter borrowed my
time in the kitchen! Perfume tends to get drowned out by the jumper and said to my friend, “Mum, smell this, it’s so nice,
it smells like Donna.” She has shared so many celebrations
and meals at my place, and I love that the scent reminded
her of all those good times. With memories like this, how
could I ever change?
PHOTOGRAPHY WILLIAM MEPPEM STYLING HANNAH BRADY GYPSY WATER EAU DE PARFUM BY BYREDO.
SEE DIRECTORY FOR STOCKIST DETAILS.
162 www.donnahay.com
*Instrumental test, 40 subjects, average eye opening after 6 weeks; Instrumental test, 39 Asians subjects, average eye opening after 4 weeks
Engineered with a 360 o fl exible applicator, génifi que yeux light-pearl opens up your
eyes up to 4mm2*. Reveal bigger, brighter, smoother: your eyes look visibly younger.