Donna Hay - Feb/Mar 2016 by Lawrence Ambrocio

fast, fresh, simple.

ISSUE 85 FEB/MAR 2016 www.donnahay.com

OUR

ultimate summer

sriracha pork belly skewers with cucumber salad

SPECIAL

+ all the recipes you need this season – hot grills, seafood and cool desserts plus our luxe cheat’s ice-cream, popsicles and the prettiest summer pies

MAKEUP THAT’S GOING PLACES. NEW

DOUBLE WEAR MAKEUP TO GO All-day wear at the push of a button. Hydrating, luminous, flawless. Innovative compact keeps liquid makeup spill free. Press once for a light touch, twice for more coverage. Lasts all day, no touchups needed. Take it everywhere.

Our #1 Foundation

NEW Liquid Formula

The world is made up of those who stand back, and those who dare to leap into the unknown. The ones who challenge what is expected and carve their own path. The all-new Lexus RX is here. Book a test drive today. lexus.com.au

Not to be missed

editor’s letter

hello There’s no hiding the fact that summer is my favourite season – there’s so many excuses to cook up the tastiest grills on the barbecue, indulge in frosty iced desserts and, of course, head to the beach! In this issue, which I truly believe is

know you’ll ﬁnd something you’ll love to

one of our best ever, you’ll ﬁnd all the

cook, too. Turn to page 57 to get started.

delicious things I can’t wait to enjoy

As it’s a relaxed time of year, we’ve

on those gorgeously long and sunny

also given you no-fuss shortcut meals to

days. My team and I narrowed down

try, with clever ingredients hand-picked

a list of all our favourite classic

by the donna hay team (page 17), and

summer recipes, then updated them

great ideas for quick-ﬁx ice-cream ﬂoats

with clever twists and new ﬂavours

and lobster rolls – two of the most

to create the ultimate collection of

irresistible tastes of summer (page 39)!

all the dishes you need to be cooking

Pack up a lovely summer picnic, complete with our beautifully decorated pies made with luscious summer fruits (page 108).

recipes we love

We have an exciting year ahead of us

this season. From grilled skewers,

at DH HQ, with a new television series,

luxe wagyu burgers and the most

a cookbook and great changes for the

amazing spiced seafood to the new

magazine in the works. We look forward

way to make pavlova (smashed on a

to inspiring you with so many more

platter and drizzled with roasted

beautiful recipes and ideas in 2016,

raspberry jam, by the way!), an

and I wish you the happiest New Year.

exceptional passionfruit tart and my new go-to refresher, frosty Pimm’s popsicles – I’m so in love with every single recipe in these pages, I just

char-grilled potato salad with creamy mustard dressing smokyTexan barbecued chicken P imm’s popsicles

PHOTOGRAPHY CHRIS COURT

I’m excited about… Call me a big kid, but I just can’t resist ice-cream – it’s my true guilty pleasure (I could probably eat it all day!). So, it was really not a chore to help put together our 10 stunning ideas for the easiest cheat’s ice-cream (page 122), made with just four basic ingredients and a couple of zip-lock bags! I’ve also made a little video to show you how it’s done – you can view it on our digital edition (available to download via iTunes or Google Play), or watch it at donnahay.com. In other news, if you’re in Sydney, I’d be thrilled to see you at my new donna hay pop-up store in the Entertainment Quarter, Moore Park. Find more details and opening times at donnahay.com www.donnahay.com

My beautiful range of homewares and kitchen tools, homemade pastries and fresh salads, plus my own donna hay for Messina ice-cream flavours – see it all at my new pop-up shop.

Shop 2104, Building 210, The Entertainment Quarter 122 Lang Rd, Moore Park, Sydney 10am–6pm Wednesday to Saturday | 10am–4pm Sunday

STYLING EMMALY STEWART PHOTOGRAPHY CHRIS COURT. CLOCKWISE FROM TOP LEFT: COPPER NAIL WALL HOOK FROM LIGHTLY. ATM ANTHONY THOMAS MELILLO DRESS FROM BARNEYS NEW YORK. LUCKIES SMARTPHONE PROJECTOR2 FROM TOP3 BY DESIGN. HAIR AFTER THE SUN, INTENSIVE HAIR OIL, OCEAN MIST, HAIR IN THE SUN, ALL FROM SACHAJUAN. TINA FREY DESIGNS HANS SQUARE DISH AND LONG TROUGH FROM PUNCH GALLERY. COPPER OVAL SPOON, MARBLE CHEESEBOARD, COPPER SALAD SERVERS, COPPER BOTTLE OPENER, AND COPPER SALT AND PEPPER BOWL, ALL FROM LIGHTLY. HARRY STOOL LOW FROM SPENCE AND LYDA. HARMAN KARDON ONYX STUDIO 2 SPEAKER FROM JB HI-FI. SUPERSTAR SHOES FROM ADIDAS. SEE DIRECTORY FOR STOCKIST DETAILS.

needs, wants, must-haves

summer dreams On my holidays, you’ll either find me by the beach or relaxing with friends – I’ll also be whiling away the days with these little treats. CASUAL CHIC A relaxed beach dress is practically my uniform all summer long! I always look for an elegant cut, simple design and light fabric – this one ticks all the boxes.

SOUNDS OF SUMMER I love it when something looks great and is useful, too, so this bluetooth speaker is a winner. I’m putting it on the balcony so the kids can hear the music when they’re in the pool. As a bonus, it’s bang on the trend for all things copper!

STEP UP I’ve (temporarily) swapped my trademark sky-high heels for these cool new kicks from Adidas – they’re so comfy.

MOVIE NIGHT This nifty gadget is a cinema in a box! It projects your smartphone screen onto any flat surface – the inside of a tent, a bedroom wall, anything! My boys can’t wait to turn our backyard into an outdoor cinema.

SUN SEEKER I’m in the ocean every opportunity I get, but the combination of salt and sun makes my long hair impossible to manage. These gorgeous products from Sachajuan moisturise, protect and condition – they’re my saviours!

TOP SERVE I’ve updated my summer table with a few simple pieces of marble and resin servingware, with striking accents of copper for added interest and sophistication.

wondering what’s for dinner? One of life’s daily questions is now one of the simplest to answer with the donna hay app.

EDITOR-IN-CHIEF Donna Hay MANAGING EDITOR Pru Engel COPY + DIGITAL EDITOR Eloise Basuki

------------------------------------------------------------------------------------------

DEPUTY ART DIRECTOR Naya Kim DESIGNERS Hannah Schubert, Harriet Morgan SENIOR ART DIRECTOR – PROMOTIONS Lisa Klaus

------------------------------------------------------------------------------------------

FOOD DIRECTOR Steve Pearce FOOD EDITOR Jessica Brook FOOD ASSISTANTS Georgina Esdaile, Amber De Florio MARKET EDITOR Emmaly Stewart PHOTOGRAPHY Chris Court, Ben Dearnley, William Meppem, Anson Smart OFFICE + EDITORIAL COORDINATOR Georgia McCarthy (02) 9282 6500 ' Melody Brass (02) 9282 6500 BRAND MANAGERS Evelin Eldic,

-----------------------------------------------------------------------------------------CHIEF COMMERICAL OFFICER Prue Cox DIRECTOR OF SALES & INTEGRATION Paul Blackburn

PREMIUM LIVING SALES AND STRATEGY DIRECTOR Milena Hopkins HEAD OF STRATEGY, PREMIUM FOOD Donna Hodges (02) 8045 4661 HEAD OF SALES Jasmine Harrison (02) 8045 4659 GROUP SALES MANAGER Clementine Rutledge (02) 8045 5640 KEY ACCOUNT MANAGERS Analise Gattellaro (02) 8045 4656, Heather Jarvis (02) 8045 4739

SALES AND STRATEGY ACCOUNT EXECUTIVE Emily Hall (02) 8045 4649 ADVERTISING COPY EDITOR Celeste Maddocks (02) 8045 4729 VIC SALES DIRECTOR Kim Carollo (03) 9292 3204

VIC ACCOUNT EXECUTIVE Tara Cook (03) 9292 3214 VIC GROUP SALES DIRECTOR Astrid White (03) 9292 3222 VIC KEY ACCOUNT MANAGERS Emily Bennett (03) 9292 2781, Emma Jeffs (03) 9292 1264 QLD, SA & WA SALES DIRECTOR Rose Wegner (07) 3666 6903 QLD, SA & WA KEY ACCOUNT MANAGER Mark Lacy (07) 3666 6915

QLD, SA & WA ACCOUNT EXECUTIVES Susie Makedonez (07) 3666 6910, Kelly Prior (07) 3666 6910 ASIA ADVERTISING Kim Kenchington, MediaWorks Asia (852) 2886 1106

-----------------------------------------------------------------------------------------NEWS LIFE MEDIA

helpful features to keep you organised

CHIEF EXECUTIVE OFFICER Nicole Sheffield GROUP PUBLISHER – FOOD Fiona Nilsson SENIOR COMMERCIAL ANALYST Sarah Baldwin DIRECTOR OF COMMUNICATIONS Sharyn Whitten GENERAL MANAGER, RETAIL & CIRCULATION Brett Willis MARKETING DIRECTOR Ali Cassim MARKETING MANAGER Dylan Edwards JUNIOR BRAND MANAGER Alyssa Piva PRODUCT MANAGER – DIGITAL EDITIONS Danielle Stevenson EVENTS MANAGER Joanne Khawaja PRODUCTION DIRECTOR Mark Moes (02) 8045 4918 PRODUCTION MANAGER Leanne George (02) 8045 4921 ADVERTISING PRODUCTION COORDINATOR Galina Karavaev PRE-PRESS PRODUCTION News PreMedia

donna hay (editorial) Level 5, 83–97 Kippax Street, Surry Hills, NSW 2010 PHONE (02) 9282 6500 EMAIL enquiries@donnahay.com.au WEBSITE www.donnahay.com SUBSCRIPTIONS (Australia) 1300 656 933 (International) +61 2 9282 8023 EMAIL subs@magsonline.com.au donna hay (accounts, production) NewsLifeMedia, Lvl 1, 2 Holt St, Surry Hills NSW 2010 PHONE (02) 9288 3000

Apple, the Apple logo, and iPhone are trademarks of Apple nc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.

(02) 8045 4962

recipes

shopping list

weekly planner

FREE TO DOWNLOAD

Published by NewsLifeMedia Pty Ltd (ACN 088 923 906), Level 1, 2 Holt St, Surry Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of Ne ws Limited (ACN 007 871 178). Distributed by Gordon & Gotch, Unit 2, Bldg 2B, mFive Industry Park, 1 Moorebank Ave, Moorebank NSW 2170. Printed by Offset Alpine, 42 Boorea Street, Lidcombe, NSW 2141, under ISO14001 Environmental Certiﬁcation. Offset Alpine are committed to continuous environmental improvement by using environmental management systems, introducing environmental initiatives and benchmarking to globally recognised standards and monitoring. Paper fibre is from PEFC certiﬁed forests and controlled sources.

The app for iPhone, iPad and iPad mini is available now in the App Store.

Environment ISO 14001 Certification applies to Offset Alpine Printing

contents

summer 108 122

57 96 39 everyday COVER RECIPE

IN SEASON

every issue

Complete your barbecue menu with

In fresh salads, flavoursome pizza or a

SUBSCRIPTIONS

our spicy sriracha pork skewers

sweet jam, tomatoes are at their peak

Receive a vintage-inspired donna hay

STAFF SHORTCUTS

INSPIRED

Add a flavour hit to easy baked mussels,

With flaky crusts and jammy fillings,

extend your subscription

wok-fried prawns and more with these

these rustic fruit pies are a sweet treat

DIGITAL

simple everyday ingredients

to bring to parties and picnics

roasting pan when you subscribe or

108

Try our enhanced app for iPad and Android

EASY WEEKNIGHTS

SWEET

devices with clever cookmodes

Keep your summer nights simple

Cooling off is a cinch with our easiest

CONNECT

cheat’s ice-creams and stunning

Keep up-to-date with our latest news and

with these deliciously quick recipes

QUICK FIX

choc-dipped waffle cones

Try our speedy ideas for the season’s

special days

inspiring recipes on social media Each recipe from this issue, right at

STYLE

your fingertips

STOCKISTS

theme in a soothing navy palette

Where to find our favourite products and

139

TRAVEL

the items that feature in these pages

Whether you’re relaxing by the sea

Hit the bustling streets of Tokyo and

THINGS I LOVE

staples will satisfy this season

discover all the culinary delights 57

150

Bring the seaside to you with a chic nautical

SUMMER ESSENTIALS or stationed at the grill, our 25 summer

RECIPE INDEX

style and travel

coolest fare: lobster rolls, fast pickles and sweet ice-cream floats

122

the Japanese capital has to offer

152

A portable barbecue makes picnics 145

by the beach so much tastier!

154

PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE

Every ay

G R AT I N

LEB CE

•

royaldoultonau

RS O F

O U LT O L D N

RoyalDoultonAU

YEA

royaldoultonau

royaldoulton.com.au 1300 852 022

15 - 201

•

PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE RECIPE JESSICA BROOK MERCHANDISING EMMALY STEWART

cover recipe

sriracha pork belly skewers with cucumber salad Preheat a char-grill pan or barbecue to high heat. Place the ¼ cup (60ml) sriracha hot chilli sauce +, plus extra to serve 1 tablespoon extra virgin olive oil

sriracha and oil in a small bowl, mix to combine and set aside. Thread 6 pieces of the pork onto each of 4 large metal

850g pork belly, rind removed and cut into 4cm pieces

skewers. Cook the skewers for 8 minutes, turning. Brush with

sea salt ﬂakes

the sriracha mixture and cook, brushing twice more, for a

micro (baby) mint leaves, to serve

further 4 minutes, turning, or until charred and cooked through.

lime wedges, to serve

To make the cucumber salad, place the vinegar, sugar, ginger

cucumber salad

and pepper in a small bowl and whisk until the sugar is

2 tablespoons white vinegar

dissolved. Add the cucumber and toss to combine. Top the

1 tablespoon grated palm sugar

skewers with the cucumber salad, salt and mint. Serve with

1 teaspoon grated ginger

lime wedges and extra sriracha. Serves 4.

cracked black pepper

+ Sriracha hot chilli sauce is available from the Asian food aisle

4 Lebanese cucumbers, peeled, seeded and ﬁnely chopped

of most supermarkets and from Asian grocers.

www.donnahay.com

we love . staff shortcuts

we love

| staff shortcuts

Refresh your simple summer cooking repertoire with a few of our favourite store-bought essentials. From a sprinkle of sumac on crispy fried snapper to a splash of sherry vinegar in slow-cooked beef brisket, our pantry staples are sure to become yours, too.

RECIPES GEORGINA ESDAILE

photography BEN DEARNLEY styling STEVE PEARCE

www.donnahay.com

we love . staff shortcuts

char-grilled tahini pork skewers ½ cup (140g) tahini ½ cup (125ml) coconut milk 2 tablespoons ﬁsh sauce 1 tablespoon honey, plus extra to serve 2 tablespoons lime juice 1 tablespoon sesame oil 800g boneless pork neck, trimmed and sliced into 2cm strips 1 red bird’s-eye chilli, thinly sliced ¹⁄³ cup (45g) salted peanuts, chopped micro (baby) purple shiso leaves, to serve Place the tahini, coconut milk, ﬁsh sauce, honey, lime juice and oil in a large bowl and mix to combine. Place half the tahini mixture and the pork in a large bowl and mix to combine. Set aside for 15 minutes to marinate. Preheat a lightly greased char-grill pan or barbecue to medium heat. Thread the pork onto 12 metal skewers and cook for 2–3 minutes each side or until charred and cooked through. Top with the chilli, peanut and shiso, drizzle with extra honey and serve with the remaining tahini sauce. Serves 4.

TAHINI

“ Just a few spoonfuls of this

velvety sesame paste adds instant creaminess to sauces and dressings.” Pru, managing editor

www.donnahay.com

SALTED CAPERS

“ Capers add a burst of saltiness

and a taste of the Mediterranean to any dish – the perfect match for summer seafood.” Georgie, food assistant

baked mussels with tomato and capers 500g cherry tomatoes, crushed ¼ cup (45g) salted baby capers, rinsed and drained 2 tablespoons extra virgin olive oil 4 cloves garlic, sliced ½ teaspoon dried chilli ﬂakes 2kg mussels, cleaned 1 cup basil leaves sea salt and cracked black pepper Preheat oven to 220°C (425°F). Place the tomato, capers, oil, garlic and chilli on a large roasting tray. Cover with aluminium foil and cook for 20 minutes or until the tomato has softened slightly. Add the mussels, cover with foil and cook for a further 15–20 minutes or until the mussels have opened. Top with the basil and sprinkle with salt and pepper to serve. Serves 4.

we love . staff shortcuts

crispy snapper with sumac and lime vegetable oil, for shallow-frying 2 x 420g whole snappers, trimmed 1 tablespoon rice ﬂour sea salt and cracked black pepper 1 tablespoon sumac, plus extra for sprinkling micro (baby) salad mix, to serve lime wedges, to serve

SUMAC

“ I use this Middle Eastern spice mix as a quick rub for meat or ﬁsh – just a small sprinkle adds tangy lemony ﬂavour.” Amber, food assistant

Fill a large frying pan or wok with 5cm of oil and place over high heat. Slice 3 cuts into each side of each fish. Place the rice flour, salt, pepper and sumac in a small bowl and mix to combine. Dust each fish well with the flour mixture. Carefully lower the fish into the oil, one at a time, and cook for 4–6 minutes each side or until lightly golden and crispy. Sprinkle with salt, pepper and extra sumac, and serve with micro salad and lime wedges. Serves 2.

www.donnahay.com

sticky char siu chicken ¾ cup (285g) char siu (Chinese barbecue) sauce 2 tablespoons grated ginger 2 tablespoons sesame oil 2 tablespoons lime juice 1 x 1.6kg chicken, backbone removed and halved Preheat oven to 200°C (400°F). Place the char siu sauce, ginger, oil and lime juice in a large bowl and mix to combine. Reserve ¼ cup of the mixture and set aside. Add the chicken to the remaining char siu mixture and toss to coat. Refrigerate for 30 minutes. Place the chicken on a lightly greased large oven tray lined with non-stick baking paper and cook, brushing occasionally with the reserved char siu mixture, for 40 minutes or until dark golden and cooked through. Serve. Serves 4.

CHAR SIU SAUCE

“ Ideal for marinating pork or chicken, char siu sauce adds a glossy sheen and salty-sweet Asian barbecue ﬂavour.” Steve, food director

we love . staff shortcuts

WASABI PASTE

“ Not just for accompanying sushi, wasabi adds subtle heat to wok-fried prawns or a creamy mayonnaise.” Jessica, food editor

wasabi tiger prawns with crispy ginger

1 tablespoon soy sauce

Place the soy sauce, sesame oil, half the wasabi and 2 tablespoons

1 tablespoon sesame oil

of the vegetable oil in a small bowl and mix to combine. Heat the

2 tablespoons wasabi paste

remaining oil in a large wok over high heat. Add the ginger and

¼ cup (60ml) vegetable oil

cook for 1 minute or until golden brown. Remove and set aside.

5cm piece ginger, peeled and cut into matchsticks

Add the wasabi mixture and cook for 30 seconds. Add the prawns

1kg large green (raw) tiger prawns (shrimp)

and cook, turning, for 5–6 minutes or until cooked through. Place

½ cup (150g) whole-egg mayonnaise

the mayonnaise and the remaining wasabi in a bowl and mix to

1 teaspoon black sesame seeds

combine. Sprinkle the prawns with sesame seeds and mint, and

micro (baby) mint leaves, to serve

serve with wasabi mayonnaise. Serves 4.

www.donnahay.com

preserved lemon and ricotta-stuffed zucchini ﬂowers

Place the ricotta, parmesan, salt, pepper and preserved lemon in a bowl and mix to combine. Place the mixture in a piping bag and pipe into each zucchini ﬂower, gently twisting the

¾ cup (180g) fresh ricotta

top of the petals to close. Fill a medium deep-sided saucepan

¼ cup (20g) ﬁnely grated parmesan

two-thirds full with oil and heat until the temperature reaches

sea salt and cracked black pepper

180°C (350°F) on a deep-frying thermometer. Place the ﬂours

1 tablespoon ﬁnely chopped preserved lemon rind

in a large bowl and gradually whisk in the soda water. Dip the

12 zucchini (courgette) ﬂowers, stamens removed

zucchini ﬂowers in the batter, shaking to remove any excess,

vegetable oil, for deep-frying

and cook, in batches, for 1–2 minutes or until golden brown.

½ cup (75g) cornﬂour (cornstarch)

Drain on paper towel. Sprinkle the zucchini ﬂowers with salt

¼ cup (35g) self-raising (self-rising) ﬂour

and pepper and serve with the mayonnaise. Makes 12.

²⁄³ cup (160ml) cold soda water ½ cup (150g) whole-egg mayonnaise

PRESERVED LEMON

“ Preserved lemon and ricotta are

a match made in heaven! Here, the lemon adds bright, fragrant freshness to tender summer zucchini ﬂowers.” Eloise, copy + digital editor

we love . staff shortcuts

sherry vinegar braised brisket 1 tablespoon extra virgin olive oil 1kg beef brisket, trimmed and cut into 3 pieces sea salt and cracked black pepper 3 cloves garlic, crushed ¹⁄³ cup (80ml) sherry vinegar ¼ cup (45g) brown sugar 400g can chopped tomatoes 1½ cups (375ml) water small bread rolls, to serve Heat the oil in a large heavy-based saucepan over high heat. Sprinkle the beef with salt and pepper and cook for 5–6 minutes each side or until golden brown. Add the garlic and vinegar and cook for 30 seconds. Add the sugar, tomato and water and bring to the boil. Reduce heat to low, cover, and cook, turning halfway, for 2 hours or until the beef is tender. Remove the lid, increase the heat to medium and cook for 20–25 minutes or until the sauce has reduced. Shred the beef with two forks and serve with bread rolls. Serves 6.

www.donnahay.com

SHERRY VINEGAR

“ This oaky aged vinegar is my secret weapon for adding nutty and tart aroma to slow-cooked meat and tender stews.” Donna, editor-in-chief

easy weeknights |

10 in 20

Your summer nights are sorted with our clever grills and fresh new salads – ten simple dinners that won’t break a sweat. photography CHRIS COURT styling STEVE PEARCE

ON E

coconut salmon with coconut-lime dressing Preheat oven to 240°C (475°F). Place a large oven tray in the oven for 5 minutes to heat. Place the coconut milk, lime juice, ﬁsh sauce

1 tablespoon ﬁsh sauce

sugar and lime rind in a small bowl and mix to combine. Set aside.

1 teaspoon brown sugar 1 teaspoon ﬁnely grated lime rind 6 x 150g salmon ﬁllets, skin on

Brush the salmon skin and ﬂesh with the sesame oil. Remove the hot tray from the oven and place the salmon on top, skin-side down. Return to the oven and cook for 5 minutes.

1 tablespoon sesame oil

Carefully turn the salmon, top with the coconut and sprinkle

1 cup (75g) shredded coconut

with salt. Cook for a further 2–3 minutes or until the coconut

sea salt ﬂakes, for sprinkling

is golden. Serve the salmon with lime wedges, mint, rice, if

micro (baby) mint leaves and steamed rice (optional), to serve

using, and the coconut-lime dressing. Serves 4–6.

RECIPES GEORGINA ESDAILE

¼ cup (60ml) coconut milk 2 tablespoons lime juice, plus extra wedges to serve

easy weeknights

A spiced dukkah dressing and tangy labne give this crispy skinned chicken salad a simple boost of ﬂavour.

T WO

chicken with beetroot salad and dukkah dressing ½ cup (75g) Israeli (pearl) couscous

Cook the couscous in small saucepan of boiling water for

2 tablespoons sherry vinegar

10–12 minutes or until tender. Drain well and set aside.

1 tablespoon store-bought dukkah ¹⁄³ cup (80ml) extra virgin olive oil sea salt and cracked black pepper 4 x 200g chicken breast ﬁllets, skin on

While the couscous is cooking, place the vinegar, dukkah, ¼ cup (60ml) of the oil, salt and pepper in a small bowl and set aside. Heat the remaining oil in a large non-stick frying pan over medium heat. Sprinkle

4 baby beetroot, trimmed and thinly sliced on a mandolin

the chicken with salt and pepper and cook, skin-side

2 apple cucumbers, peeled and thinly sliced

down, for 6 minutes or until golden brown. Turn and

1 white onion, thinly sliced

cook for a further 5 minutes or until cooked through.

1 cup chervil leaves 300g labne (yoghurt cheese)

Place the couscous, beetroot, cucumber, onion and chervil in a bowl and toss to combine. Divide among plates, top with the chicken and serve with the labne and the dukkah dressing. Serves 4.

www.donnahay.com

easy weeknights

THREE

char-grilled chicken with green chilli and corn salsa 4 corncobs, husks removed

Preheat a char-grill pan or barbecue to high heat. Cook the corn,

1.2kg chicken thigh ﬁllets, trimmed

turning occasionally, for 10 minutes or until charred. Set aside.

2 tablespoons extra virgin olive oil

Brush the chicken with half the oil and sprinkle with salt and

sea salt and cracked black pepper 2 long green chillies, roughly chopped

pepper. Cook the chicken for 5 minutes each side or until charred and cooked through.

3 green onions (scallions), roughly chopped

While the chicken is cooking, place the chilli, onion,

1 cup coriander (cilantro) leaves

coriander, lime juice, salt, pepper and remaining oil in

¼ cup (60ml) lime juice

a small food processor and process until ﬁnely chopped. Cut

sour cream and small char-grilled ﬂatbreads, to serve

the kernels from the corncobs, place in a large bowl with the chilli mixure and toss to combine. Serve the chicken with the corn salsa, sour cream and ﬂatbread. Serves 4.

easy weeknights

Our perfect summer pasta swaps a hot passata for fresh ricotta and zesty peas, with crisp salami for a little spice.

FOU R

crispy salami, crushed pea and ricotta pasta 400g penne 2 tablespoons extra virgin olive oil 100g salami, thinly sliced

Cook the pasta in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain and return to the pan.

2 tablespoons chopped pine nuts

While the pasta is cooking, heat the oil in a large

2 cloves garlic, thinly sliced

frying pan over medium heat. Add the salami, pine

2 cups (280g) frozen baby peas, blanched 2 teaspoons ﬁnely grated lemon rind sea salt and cracked black pepper ½ cup (120g) fresh ricotta 2 tablespoons lemon juice ﬁnely grated parmesan, to serve

nuts and garlic and cook, stirring, for 2 minutes or until crispy. Set aside. Place the peas, lemon rind, salt and pepper in a bowl and crush with a fork. Add the ricotta and mix to combine. Add the pea mixture and lemon juice to the pasta, mix to combine and divide among bowls. Top with the salami mixture and parmesan to serve. Serves 4.

www.donnahay.com

easy weeknights

For a quick outdoor feast, serve barbecued lamb with our grilled eggplant chips and a smoky chilli sauce.

FIVE

grilled lamb with eggplant chips and chilli romesco 1kg boned lamb leg, butterﬂied to 3cm thick

Preheat oven to 240°C (475°F). Preheat a char-grill pan or barbecue

2 tablespoons ras el hanout

to medium heat. Place the lamb, ras el hanout, garlic, 1 tablespoon

2 cloves garlic, crushed

of the oil and half the vinegar in a large bowl and mix to combine.

¼ cup (60ml) extra virgin olive oil

Grill the lamb for 10 minutes. Add the chillies to the pan, turn the

¼ cup (60ml) sherry vinegar

lamb and cook for 10 minutes or until the lamb is just cooked and

4 long red chillies 6 x Japanese (ﬁnger) eggplants (aubergines), cut into matchsticks sea salt and cracked black pepper ¼ cup (35g) slivered almonds, chopped

the chillies are charred. Cool slightly, slice the lamb and ﬁnely chop the chillies. While the lamb is cooking, place the eggplant, 1 tablespoon of the remaining oil, salt and pepper in a bowl and toss to combine. Place on 2 lightly greased large oven trays lined with non-stick baking paper and cook in the oven for 12 minutes or until golden and crispy. Place the chopped chillies, almond, remaining oil and vinegar, salt and pepper in a bowl and mix to combine. Serve the lamb with the eggplant and chilli romesco. Serves 4.

easy weeknights

SI X

pesto mayonnaise prawn toasts 2 tablespoons store-bought pesto

Place the pesto, mayonnaise, lime juice, salt

¾ cup (225g) whole-egg mayonnaise

and pepper in a bowl and mix to combine.

1 tablespoon lime juice

Spread a teaspoon of the pesto mayonnaise

sea salt and cracked black pepper

on each slice of toast. Add the prawns to

8 slices ciabatta, toasted

the remaining pesto mayonnaise and mix

600g peeled, cooked prawns (shrimp), trimmed 2 cups snow pea (mange tout) tendrils lime wedges, to serve

to combine. Top each slice of toast with the prawn mixture, snow pea tendrils and pepper. Serve with lime wedges. Serves 4.

www.donnahay.com

easy weeknights

Sweet, sticky pork ribs are always a crowd pleaser. Add a fresh potato salad for when friends drop around.

SE V E N

smoky pork ribs with celery and potato salad 1kg boneless pork spare ribs, trimmed ¹⁄³ cup (80ml) lemon juice 2 tablespoons smoked paprika ¼ cup (90g) honey

Preheat oven to 240°C (475°F). Place the ribs on a large oven tray. Top with ¼ cup (60ml) of the lemon juice, the paprika, honey, garlic, salt and pepper and toss to coat. Cook for 20 minutes or until golden brown.

2 cloves garlic, crushed

While the ribs are cooking, place the potato in a large

sea salt and cracked black pepper

saucepan of cold, salted water over high heat. Cover,

800g chat (baby) potatoes, halved

bring to the boil, remove lid, and cook for 8 minutes

2 tablespoons chopped dill

or until just tender. Drain and place in a large bowl.

¹⁄³ cup (100g) whole-egg mayonnaise ¼ cup (35g) cornichons, ﬁnely chopped

Place the remaining lemon juice, the dill, mayonnaise,

3 stalks celery, ﬁnely chopped

and mix to combine. Toss the potato with three-quarters

2 tablespoons baby capers, drained and ﬁnely chopped

of the mayonnaise mixture. Serve the potato salad and

cornichon, celery, capers, salt and pepper in a small bowl

ribs with the remaining mayonnaise mixture. Serves 4.

easy weeknights

E IGH T

lemongrass fish larb noodles with chilli dressing ¼ cup (60ml) lime juice ¼ cup (80g) Asian chilli jam 600g skinless firm white fish fillets, trimmed and chopped 1 tablespoon finely grated ginger 1 lemongrass stalk, white part only, thinly sliced

Place the lime juice and chilli jam in a bowl and mix to combine. Set aside. Place the ﬁsh, ginger, lemongrass, lime leaf, half the basil, salt and pepper in a food processor and pulse until just combined. Heat the oil in a large wok or non-stick

4 kafﬁr lime leaves, stalks removed and ﬁnely chopped

frying pan over high heat. Add the ﬁsh mixture and

2 cups Thai basil leaves

cook, breaking up any lumps with a wooden spoon,

sea salt and cracked black pepper

for 2–3 minutes or until just cooked through. Divide

1 tablespoon vegetable oil

the noodles among bowls and top with the ﬁsh larb,

200g vermicelli noodles, cooked 3 cups (240g) bean sprouts

bean sprouts, onion, mint, remaining basil and the lime-chilli dressing. Serves 4.

3 green onions (scallions), shredded micro (baby) mint leaves, to serve

www.donnahay.com

easy weeknights

NINE

spiced steaks with zucchini and crispy chickpeas 1 teaspoon dried chilli ﬂakes

Place the chilli, salt, coriander and lemon thyme in a small

2 tablespoons sea salt ﬂakes

bowl and mix to combine. Set aside.

1 teaspoon ground coriander

Heat 1 tablespoon of the oil in a large non-stick frying pan over

1 tablespoon lemon thyme leaves

high heat. Add the chickpeas and cook, stirring, for 6–7 minutes

¼ cup (60ml) extra virgin olive oil

or until crisp. Set aside. Wipe out the pan and return to high

400g can chickpeas (garbanzos), drained and rinsed

heat. Sprinkle the steaks with the spiced salt and drizzle with

4 x 220g sirloin steaks, trimmed

1 tablespoon of the remaining oil. Cook the steaks for 2–3 minutes

8 small yellow squash, thinly sliced

each side for medium-rare or until cooked to your liking. Set aside

2 small zucchini (courgettes), thinly sliced

to rest for 5 minutes. Wipe out the pan and heat the remaining

cracked black pepper, for sprinkling

oil over high heat. Cook the squash and zucchini, stirring

store-bought baba ghanoush, to serve

occasionally, for 2 minutes or until just soft. Sprinkle the

ﬂat-leaf parsley leaves, to serve

steaks with pepper and serve with the baba ghanoush, crispy chickpeas, parsley and zucchini mixture. Serves 4.

easy weeknights

A light couscous tabouli tossed with feta, herbs and in season avocado makes a cool side for tender lamb.

TEN

sumac lamb with couscous tabouli ¹⁄³ cup (65g) couscous ¹⁄³ cup (80ml) boiling water 4 x 200g lamb backstraps, trimmed 2 tablespoons sumac 2 tablespoons extra virgin olive oil, plus extra to serve sea salt and cracked black pepper 1 cup flat-leaf parsley leaves, finely chopped 1 cup mint leaves, finely chopped

Preheat a char-grill pan or barbecue to high heat. Place the couscous and boiling water in a large heatproof bowl, cover with plastic wrap and set aside for 5 minutes or until the water has been absorbed. Place the lamb, sumac, oil, salt and pepper in a large bowl and toss to coat. Cook the lamb for 3–4 minutes each side for medium-rare or until cooked to your liking. Slice and set aside.

2 Lebanese cucumbers, peeled, seeded and ﬁnely chopped

Fluff the couscous grains with a fork, add the parsley,

1 avocado, chopped

mint, cucumber, avocado and feta, and toss to combine.

½ cup (100g) feta, crumbled

Divide the tomatoes and couscous tabouli among plates

500g truss cherry tomatoes

and top with the lamb. Sprinkle with salt and pepper,

natural Greek-style (thick) yoghurt, to serve

drizzle with oil and serve with yoghurt. Serves 4.

www.donnahay.com

subscription offer

Make delicious roasts and braises with this rustic, vintage-inspired enamel roasting pan, perfect for oven-to-table serving.

subscribe now, visit magsonline.com.au/dh/M1602DHY

PHOTOGRAPHY ANSON SMART. TERMS AND CONDITIONS: ROASTING TRAY IS SUBJECT TO AVAILABILITY, WHILE STOCKS LAST. PLEASE ALLOW UP TO 12 WEEKS FOR SEPARATE ROASTING PAN DELIVERY.

Subscribe for 1 year + receive this donna hay roasting pan for $59.95*

Yes! I would like the following subscription(s) to donna hay magazine.

fast, fresh, simple.

ME GIFT

ISSUE 85 FEB/MAR 2016 www.donnahay.com

AUS

1 year

Print + Roasting Pan

A$59.95

1 year

Print + Digital Access^

A$52.95 - Save 32%

1 year

Print Only

A$42.95 - Save 10%

For overseas rates visit: magsonline.com.au

MY PERSONAL DETAILS name Ms/Miss/Mrs/Mr phone (

)

address suburb postcode country email sriracha pork belly skewers

AND/OR MY GIFT

with cucumber salad

name Ms/Miss/Mrs/Mr

or subscribe to our new bundle for just $52.95!

phone (

)

address suburb postcode country email

PAYMENT

I enclose my cheque/money order payable to donna hay magazine for A$

Introducing our new print and digital subscription bundle!

or please charge my:

expiry date:

VISA

MASTERCARD

DINERS

AMEX

cardholder’s name signature By including your email address, we will keep you informed of offers and updates

+ instant access to the digital edition of donna hay magazine on your tablet + step-by-step cook modes for every recipe + never miss an issue

Hurry, offer ends 6 March 2016!* *Roasting pan offer is available to Australian residents only.

from our publisher, NewsLifeMedia and specially selected partners. Please tick if you would prefer to miss out on offers and updates from: NewsLifeMedia

our specially selected partners

subscribing is easy 1300 656 933 (Australia) and quote M1602DHY or (+61) 2 9282 8023 (International)

www.magsonline.com.au/dh/M1602DHY Magsonline, Reply Paid 87050, Sydney, NSW 2011 (within Australia no stamp required); GPO Box 4093, Sydney, NSW 2001 (International).

Our Privacy Policy can be found at www.magsonline.com.au/PrivacyInfo and includes important information about our collection, use and disclosure of your personal information, what happens if you do not provide requested information to us and how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature. ^For print + digital bundle subscriptions please order online or by phone (see details above), orders cannot be accepted by mail. Auto Renewal, Credit Card Payments only. $52.95 will be charged to your credit card for the ﬁrst 12 months (6 issues), then $52.95 automatic credit card payment every 12 months (6 issues) thereafter. You can cancel at any time.

or call 1300 656 933 and quote M1602DHY

With a vintage design and classic style, my new servingware range will complete your collection.

Available from selected David Jones and other premium homeware stores. 1300 852 022 | www.royaldoulton.com.au Donna Hay is a registered trademark of Haywire Enterprises Pty Limited used under licence. Royal Doulton® is a registered trademark. © 2016 WWRD.

quick fix

| lobster rolls

Mix up simple dinners and treats with our fresh new ﬂavours for lobster rolls, quick pickles and ice-cream ﬂoats – cool ideas to brighten up relaxed summer days. photography CHRIS COURT styling STEVE PEARCE

spicy tabasco lobster sliders ¼ teaspoon dried chilli ﬂakes 1 teaspoon sea salt ﬂakes ¼ cup (75g) whole-egg mayonnaise 2 tablespoons tomato sauce (ketchup) 1 teaspoon Tabasco sauce 1 teaspoon Worcestershire sauce 300g cooked lobster meat, chopped

RECIPES GEORGINA ESDAILE

8 small brioche slider buns, halved micro (baby) mint leaves, to serve Place the chilli and salt in a small bowl and mix to combine. Set aside. Place the mayonnaise, tomato sauce, Tabasco, Worcestershire and lobster in a bowl and mix to combine. Divide the lobster mixture between the buns, top with the mint and sprinkle with the chilli salt to serve. Serves 4.

www.donnahay.com

quick fix

lime and crème fraîche lobster rolls 300g cooked lobster meat, chopped ½ cup (120g) crème fraîche 1 teaspoon ﬁnely grated lime rind 2 tablespoons lime juice sea salt and cracked black pepper 4 small white bap rolls, halved 2 tablespoons ﬁnely chopped chives lime wedges, to serve Place the lobster, crème fraîche, lime rind, lime juice, salt and pepper in a large bowl and mix to combine. Divide the lobster mixture between the rolls, sprinkle with the chive and serve with lime wedges. Serves 4.

wasabi mayo lobster rolls with pickled ginger ½ cup (150g) Japanese mayonnaise 2 teaspoons wasabi paste 300g cooked lobster meat, chopped sea salt and cracked black pepper 4 hot dog rolls, halved ¼ cup (70g) pickled ginger 2 teaspoons black sesame seeds micro (baby) shiso leaves, to serve Place the mayonnaise, wasabi, lobster, salt and pepper in a bowl and mix to combine. Divide the lobster mixture between the rolls, and top with the ginger, sesame seeds and shiso leaves to serve. Serves 4.

www.donnahay.com

quick fix

brown butter lobster rolls 75g unsalted butter 2 tablespoons lemon juice 1 tablespoon ﬁnely grated lemon rind 300g cooked lobster meat, sliced 4 small long white rolls, halved sea salt and cracked black pepper, for sprinkling ½ cup (70g) cornichons, halved lengthways 1 tablespoon hot English mustard, to serve Place the butter in a small frying pan over high heat and cook for 2–3 minutes or until foamy and golden brown. Add the lemon juice, lemon rind and lobster. Mix to combine and divide the lobster mixture between the rolls. Sprinkle with salt and pepper and serve with the cornichon and mustard. Serves 4.

www.donnahay.com

quick fix

| pickles

sichuan peppercorn pickled carrots 2 bunches (400g) Dutch carrots, peeled and trimmed ½ teaspoon Sichuan peppercorns 2 teaspoons sea salt ﬂakes ¹⁄³ cup (75g) white (granulated) sugar 1 cup (250ml) rice wine vinegar Place the carrots in a large bowl, cover with boiling water and set aside for 1 minute. Drain well and return the carrots to the bowl. Add the peppercorns, salt, sugar and vinegar and refrigerate for 20 minutes or until chilled and lightly pickled. Serves 4. Tip: These carrots are delicious on their own, in an Asian-style noodle salad or shredded in a slaw. They will keep refrigerated in the pickling liquid for 1–2 days, and will continue to intensify in ﬂavour.

www.donnahay.com

quick fix

green chilli pickled cucumbers 500g baby cucumbers (cukes), halved lengthways 1 long green chilli, halved 2 teaspoons sea salt flakes ½ cup (110g) caster (superfine) sugar 1 cup (250ml) apple cider vinegar Place the cucumber, chilli, salt, sugar and vinegar in a medium bowl and toss to coat. Set aside for 15 minutes or until lightly pickled. Serves 4. Tip: Serve these pickled cucumbers with tacos, on sandwiches or with our braised brisket (see recipe, page 24). They will keep refrigerated in the pickling liquid for 1–2 days, and will continue to intensify in flavour.

caraway and dill pickled onion 1 white onion, thinly sliced 1 red onion, thinly sliced 1 teaspoon caraway seeds ½ cup dill leaves 2 teaspoons sea salt flakes ¹⁄³ cup (75g) caster (superfine) sugar ¾ cup (180ml) white wine vinegar Place the white onion and red onion in 2 separate bowls. Divide the caraway, dill, salt, sugar and vinegar between the bowls and stir to combine. Set aside for 15 minutes or until lightly pickled. Serves 4. Tip: Serve these pickled onions on burgers, barbecued steak sandwiches or with gravlax. They will keep refrigerated in the pickling liquid for 1–2 days, and continue to intensify in flavour.

www.donnahay.com

quick fix

fennel and lemon thyme pickled radish 1 bunch (300g) radishes, trimmed and thinly sliced 1 teaspoon fennel seeds 6 sprigs lemon thyme 2 teaspoons sea salt flakes ¹⁄³ cup (75g) caster (superfine) sugar ½ cup (125ml) white balsamic vinegar Place the radish, fennel seeds, lemon thyme, salt, sugar and vinegar in a bowl and mix to combine. Set aside for 15 minutes or until lightly pickled. Serves 4. Tip: Serve pickled radish on smashed avocado toast, in salads or on a cheese plate. They will keep refrigerated in the pickling liquid for 1–2 days, and will continue to intensify in flavour.

www.donnahay.com

your clever kitchen companion subscribe for only $19.99

Discover our enhanced digital version of donna hay magazine + Cook your favourite recipes using our enhanced step-by-step cook modes + See the beautiful recipes and pages from your printed magazine come to life + Single issues are just $4.99 or buy an annual digital subscription for just $19.99 + Download the app from the iTunes App Store or Google Play App Store today + Or view the digital edition of donna hay magazine for desktop computers on Zinio

Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc. Google Play is a trademark of Google Inc.

quick fix

| floats

watermelon and grapefruit ﬂoat 1.2kg watermelon, skin removed and chopped 4 scoops store-bought vanilla ice-cream 2 cups (500ml) chilled sparkling apple and grapefruit juice Place the watermelon in a blender and blend until smooth. Strain. Divide between 4 x 2-cup-capacity (500ml) glasses. Place a scoop of the ice-cream in each glass and pour over the sparkling juice to serve. Serves 4.

www.donnahay.com

pineapple and passionfruit ﬂoat 1.6kg pineapple, skin removed and chopped 4 scoops store-bought passionfruit frozen yoghurt 2 cups (500ml) chilled lemonade 2 passionfruits, halved, to serve Place the pineapple in a blender and blend until smooth. Strain. Divide between 4 x 2-cup-capacity (500ml) glasses. Place a scoop of frozen yoghurt in each glass. Pour over the lemonade and serve with the passionfruit. Serves 4.

quick fix

espresso and salted caramel ﬂoat ²⁄³ cup (160ml) espresso, chilled 8 scoops store-bought salted caramel ice-cream 3 cups (750ml) chilled cola Divide the espresso between 4 x 2-cup-capacity (500ml) glasses. Place 2 scoops of the ice-cream in each glass and pour over the cola to serve. Serves 4.

www.donnahay.com

quick fix

raspberry and coconut ﬂoat 3 cups (375g) frozen raspberries, thawed 4 scoops store-bought raspberry gelato 4 scoops store-bought coconut gelato 2 cups (500ml) chilled lemonade Place the raspberries in a small food processor and process until smooth. Divide between 4 x 1½-cup-capacity (375ml) glasses. Place a scoop of each gelato in each glass and pour over the lemonade to serve. Serves 4.

www.donnahay.com

ADVERTISING FEATURE

cool cultures

A natural source of calcium, protein, vitamins and minerals, yogurt is a healthy addition to breakfasts, smoothies and desserts. EasiYo makes it so simple to make your own homemade tubs with its new and improved yogurt maker kit that uses natural live cultures with no preservatives or artificial ingredients. No need to head to the shops, the freshest yogurt is best made at home!

EASIYO MAKE YOUR OWN REAL YOGURT AT HOME

• Super healthy EasiYo yogurt is as fresh as it gets because you make it yourself. This means that you get billions of live cultures in every spoonful of EasiYo. • Easy to make All it takes is water, an EasiYo yogurt sachet and Maker. Just leave it overnight and get a kilogram of the freshest and most delicious yogurt by the time you wake up. • All-natural EasiYo yogurt has no artificial ingredients. You will not find preservatives or other nasties in this yogurt. There is no need for these additives because EasiYo isn’t designed to sit in the supermarket chiller for weeks. EasiYo’s delicious yogurt can be made in a variety of natural flavours and added to a range of delicious and nutritious recipes. EasiYo is available at Woolworths or online at ausnaturalcare.com.au. Visit easiyo.com for more information.

@mb_motivation @subhamrai_

we love seeing how you enjoy your issue!

@isobelroth

tag us in your photos @donnahaymagazine and @donna.hay

@gablaramartelli

@danielle_vella

@vanessakind

@yardagedesign

@marinovikova @cookrepublic

connect with us on Instagram, Facebook and Twitter @donna.hay @donnahaymagazine

facebook.com/donnahay

@donnahay

PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE

Special ays

FOR A L IFE IN BAL ANCE

FR ESH + LIGHT

next issue on sale 8 February

summer essentials

25 summer OUR

BEST-EVER

CREDIT NAME RECIPES JESSICA BROOK + GEORGINA ESDAILE MERCHANDISING EMMALY STEWART

RECIPES photography CHRIS COURT styling STEVE PEARCE

www.donnahay.com

summer essentials

spicy tomato pickled prawns with char-grilled sourdough

green peppercorn t-bone steaks with smoky barbecue relish

www.donnahay.com

summer essentials

kimchi hotdogs 1 tablespoon extra virgin olive oil 4 thick pork sausages, halved lengthways 4 soft hot dog rolls, halved and toasted 4 slices havarti cheese +

green peppercorn t-bone steaks with smoky barbecue relish

1 cup (280g) store-bought kimchi, plus extra to serve

2 tablespoons green peppercorns

1 cup micro (baby) salad mix

2 tablespoons sea salt ﬂakes 2 x 800g T-bone steaks +, at room temperature

2 green onions (scallions), thinly sliced

1 tablespoon extra virgin olive oil

Heat the oil in a large frying pan over high heat. Add the sausage

smoky barbecue relish

and cook for 4 minutes each side or until cooked through.

1 white onion, chopped

¼ cup (75g) Japanese mayonnaise 2 tablespoons sriracha hot chilli sauce ++

Fill the rolls with cheese, sausage and kimchi. Drizzle with

4 cloves garlic, sliced

the mayonnaise and sriracha, and top with the micro salad

1 tablespoon extra virgin olive oil

and onion. Serve with extra kimchi. Serves 4.

2 bay leaves

+ Havarti cheese is a semi-soft cow’s milk cheese from delicatessens,

2 whole dried chillies

supermarkets and specialty grocery stores. Substitute with mozzarella.

2 teaspoons mustard powder

++ Sriracha hot chilli sauce is from the Asian aisle of supermarkets.

2 tablespoons smoked paprika 1 teaspoon sea salt ﬂakes 400g can chopped tomatoes

spicy tomato pickled prawns with char-grilled sourdough

½ cup (90g) brown sugar ¹⁄³ cup (80ml) Worcestershire sauce ¼ cup (90g) honey

1 long green chilli, thinly sliced

1 tablespoon red wine vinegar

1 small fennel, trimmed and ﬁnely choppped

250g baby Roma tomatoes, sliced 1 cup (250ml) tomato juice

To make the smoky barbecue relish, place the onion and garlic

2 teaspoons Tabasco sauce

in a small food processor and process until ﬁnely chopped.

½ cup ﬁnely chopped coriander (cilantro) leaves

Heat the oil in a medium saucepan over high heat. Add the

1 teaspoon ﬁnely grated lime rind

onion mixture, bay leaves and chillies and cook, stirring, for

1 tablespoon lime juice

4–5 minutes or until the onion is soft. Add the mustard powder,

1kg cooked medium tiger prawns (shrimp), peeled

paprika and salt and cook for 30 seconds. Add the tomatoes,

8 slices sourdough

sugar, Worcestershire sauce, honey and vinegar and bring to

extra virgin olive oil, for brushing

the boil. Reduce heat to low and cook, stirring occasionally,

1 avocado, halved

for 20–25 minutes or until thickened. Discard the bay leaves

sea salt and cracked black pepper

and chillies and set aside. Preheat a char-grill pan or barbecue to high heat. Place

Place the chilli, tomato, fennel, tomato juice, Tabasco, coriander,

the peppercorns in a mortar and pound with a pestle until

lime rind and lime juice in a large bowl and mix to combine.

crushed. Add the salt and mix to combine. Drizzle the steaks

Add the prawns and toss to combine. Cover the bowl with plastic

with the oil and sprinkle with the peppercorn mixture. Cook

wrap and refrigerate for 30 minutes.

the steaks for 5–6 minutes each side for medium-rare or until

While the prawns are chilling, preheat a char-grill pan or

cooked to your liking. Set aside to rest for 5 minutes. Slice the

barbecue to high heat. Brush the sourdough with oil and grill

steaks, top with the peppercorn mixture and serve with the

for 1 minute each side or until lightly charred. Spread the

barbecue relish. Serves 4.

sourdough with avocado and top with the prawn mixture.

+ Ask your butcher to cut and trim large T-bone steaks for you.

Sprinkle with salt and pepper to serve. Serves 4.

kimchi hotdogs

www.donnahay.com

summer essentials

spicy nduja and cheese gozleme

www.donnahay.com

lemongrass and coriander grilled chicken skewers

wagyu burger with bacon bourbon jam 800g wagyu rump steak, trimmed and roughly chopped

1 lemongrass stalk, white part only, chopped

sea salt and cracked black pepper

3 kafﬁr lime leaves, chopped

1 tablespoon extra virgin olive oil, plus extra for brushing

1 long green chilli, chopped

8 slices streaky bacon

2 tablespoons ﬁnely grated ginger

200g stracchino cheese +, cut into 8 slices

4 coriander (cilantro) roots, chopped

4 brioche burger buns, halved and toasted

2 cups coriander (cilantro) leaves

¼ cup (75g) whole-egg mayonnaise

1.6kg chicken thigh ﬁllets, trimmed

1 cup (25g) rocket (arugula)

2 tablespoons vegetable oil

4 dill pickles (gherkins), halved

sea salt and cracked black pepper

bacon bourbon jam

¹⁄³ cup (50g) grated palm sugar 2 tablespoons ﬁsh sauce

1 tablespoon extra virgin olive oil

½ cup (125ml) water

1 small brown onion, ﬁnely chopped

1 tablespoon lime juice

2 cloves garlic, crushed

200g streaky bacon, ﬁnely chopped

½ teaspoon dried chilli ﬂakes Place the lemongrass, lime leaf, chilli, ginger and coriander

2 tablespoons wholegrain mustard

root and leaves in a small food processor and process until

¼ cup (60ml) maple syrup

ﬁnely chopped. Place half the lemongrass marinade in a

1 tablespoon brown sugar

large bowl. Add the chicken, oil, salt and pepper and toss

250g cherry tomatoes, quartered

to coat. Refrigerate for 30 minutes to marinate.

2 tablespoons bourbon

While the chicken is marinating, place the palm sugar,

¼ cup (60ml) malt vinegar

ﬁsh sauce, water and lime juice in a small saucepan over high heat. Bring to the boil and cook for 2–3 minutes or until

To make the bacon bourbon jam, heat the oil in a large frying

slightly reduced. Remove from the heat, add the remaining

pan over high heat. Add the bacon, onion and garlic, and

lemongrass mixture and stir to combine. Set aside.

cook for 6–8 minutes, stirring occasionally, or until golden.

Preheat a char-grill pan or barbecue to medium heat.

Add the chilli, mustard, maple syrup, sugar and tomato,

Skewer 2 chicken thigh ﬁllets horizontally on 3 metal

reduce the heat to medium and cook for 8 minutes or until

skewers. Repeat with the remaining chicken ﬁllets.

thickened. Add the bourbon and vinegar and cook for a

Cook the skewers for 5–6 minutes each side or until charred

further 2 minutes. Set aside to cool.

and cooked through. Slice the skewers and serve with the reserved lemongrass marinade. Serves 6.

Place the steak, salt and pepper in a food processor and pulse until ﬁnely chopped. Divide the wagyu mixture into 4 portions and shape into patties. Heat the oil a large frying pan over high heat. Cook the bacon for 2–3 minutes each side or until crisp. Set aside and keep warm. Wipe out the pan with paper towel. Brush the patties with oil and cook for 3 minutes. Turn each patty over, top each with 2 slices of the cheese, reduce heat to medium and cook for a further 2 minutes or until just cooked through and the cheese has melted. Spread the base of each bun with the mayonnaise and top with the rocket, patties, bacon jam, pickle and bacon. Sprinkle with pepper and top with the remaining bun halves to serve. Serves 4. + Stracchino is a young Italian cow’s milk cheese from delicatessens and cheese stores. You can substitute it with mozzarella. Tip: The bacon bourbon jam will keep in an airtight container in the refrigerator for up to one week.

summer essentials

wagyu burger with bacon bourbon jam

www.donnahay.com

slow-roasted lamb shawarma with smoky eggplant

summer essentials

slow-roasted lamb shawarma with smoky eggplant 2 tablespoons tomato paste

spicy nduja and cheese gozleme

2 tablespoons brown sugar 1 teaspoon dried mint

4 cups (600g) plain (all-purpose) ﬂour

sea salt and cracked black pepper

¹⁄³ cup (80ml) extra virgin olive oil

1.7kg boneless lamb shoulder

¹⁄³ cup (95g) natural Greek-style (thick) yoghurt

6 sprigs oregano

1 cup (250ml) water

¼ cup (60ml) sherry vinegar

1 teaspoon sea salt ﬂakes 180g nduja +

1 bulb garlic, halved 1 lemon, quartered 2 medium (600g) eggplants (aubergines)

2 cups (240g) grated vintage cheddar 300g stracchino cheese ++, thinly sliced

1 large (800g) sweet potato (kumara), cut into matchsticks

2 tablespoons extra virgin olive oil

cracked black pepper, for sprinkling

6 large ﬂatbreads

lemon wedges, to serve

1 cup (160g) store-bought hummus hot (chilli) sauce, to serve

Place the ﬂour, oil, yoghurt, water and salt in the bowl of an

micro (baby) mint leaves, to serve

electric mixer ﬁtted with a dough hook and beat for 3–4 minutes or until smooth. Turn out the dough onto a lightly ﬂoured work

Preheat oven to 180°C (350°F). Place the tomato paste, sugar, mint,

surface and knead for 2–3 minutes or until smooth and elastic.

salt and pepper in a bowl and mix to combine. Place the lamb

Place in a large lightly greased bowl, cover with plastic wrap and

on a large roasting tray and rub with the tomato paste mixture.

set aside in a warm place for 30 minutes or until risen.

Add the oregano, vinegar, garlic and lemon, and cover with

Preheat a lightly greased char-grill pan or barbecue to high

aluminium foil. Cook for 2–2½ hours or until the lamb is tender.

heat. Divide the dough into 6 portions. Place each portion on

Remove the foil, increase oven temperature to 200°C (400°F) and

a lightly ﬂoured surface and roll into 20cm x 28cm ovals. With

cook for a further 15 minutes or until dark golden brown. Discard

the shorter ends facing towards you, spread the bottom half

garlic and, using two forks, shred the lamb and set aside.

of the ovals with the nduja and sprinkle with the cheddar and

While the lamb is cooking, place the eggplants directly on

stracchino, leaving a 2cm border. Fold the top half of the dough

the ﬂame of a gas burner or the grill of a barbecue preheated to

over and press the edges to seal. Brush the gozleme with the

high heat and cook, turning every 5 minutes, for 18–20 minutes

oil and cook, in batches, for 2–3 minutes or until charred. Turn

or until charred and very soft. Set aside to cool for 5 minutes.

over and cook for a further 1–2 minutes or until charred and

Peel the eggplants and roughly chop.

cooked through. Sprinkle with pepper and serve with lemon

Place the sweet potato, oil, salt and pepper on 2 lightly

wedges. Makes 6.

greased large oven trays and toss to combine. Cook in a 200°C

+ Nduja is a spicy spreadable Italian salami. It’s available from

(400°F) heated oven, turning halfway, for 18–20 minutes or until

delicatessens and specialty grocers. If you can’t ﬁnd it, you can

golden brown and crisp. To assemble, spread the ﬂatbreads

substitute with ﬁnely chopped spicy salami.

with hummus and top with the lamb, eggplant, sweet potato,

++ Stracchino is a young Italian cow’s milk cheese. Find it at

hot sauce and mint. Sprinkle with pepper to serve. Serves 6.

delicatessens and cheese stores. Use mozzarella if unavailable.

www.donnahay.com

summer essentials

herb-crumbed pork schnitzels with quick-pickled watermelon rind 800g boneless pork shoulder, trimmed ½ cup (75g) plain (all-purpose) flour sea salt and cracked black pepper 2 eggs ¼ cup (60ml) milk ½ cup oregano leaves, finely chopped ½ cup mint leaves, finely chopped ½ cup tarragon leaves, finely chopped ½ cup flat-leaf parsley leaves, finely chopped

our summer twist on classic schnitzel coats juicy pork in a golden, herby crumb and ﬁnishes with our homemade pickled watermelon rind for a cooling burst of sweet, fresh ﬂavour. Satisfyingly crunchy, this is essential holiday fare.

4 cups (280g) fresh sourdough breadcrumbs 1 tablespoon finely grated lemon rind vegetable oil, for shallow-frying quick-pickled watermelon rind 1½ cups (375ml) apple cider vinegar 1½ cups (330g) caster (superfine) sugar 1 cup (250ml) water 1 teaspoon black peppercorns 4 oregano sprigs 2 tablespoons sea salt flakes 2kg watermelon, flesh removed+ To make the pickled watermelon rind, place the vinegar, sugar, water, peppercorns, oregano and salt in a medium saucepan over high heat. Bring to the boil, stirring until sugar is dissolved. Remove from the heat and set aside to cool for 30 minutes. While the pickling liquid is cooling, carefully cut the green outer skin from the white watermelon rind and discard. Cut the white rind into 1cm pieces and add to the pickling liquid. Set aside to pickle for 1 hour. Cut the pork into 4 slices and use a meat mallet to pound each to 1cm thick. Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and milk in a separate medium bowl and whisk to combine. Place the herbs, breadcrumbs and lemon rind in a third bowl and mix to combine. Dust the pork with the flour mixture, dip into the egg mixture and press into the crumb mixture to coat. Heat 3cm of oil in a large frying pan over high heat. Cook the pork in batches, turning, for 5 minutes or until golden and cooked through. Drain on paper towel. Sprinkle with salt and top with the pickled watermelon rind and oregano sprigs to serve. Serves 4. + Reserve the watermelon flesh to use in our watermelon and grapefruit float (see recipe, page 49) or watermelon and raspberry ice-cream (see recipe, page 132). Tip: The watermelon rind will keep refrigerated in the pickling liquid for up to two weeks, and will continue to intensify in flavour.

herb-crumbed pork schnitzels with quick-pickled watermelon rind

www.donnahay.com

summer essentials

buttermilk fried chicken wings with blue cheese ranch dressing

slow-cooked lamb ribs with mint and malt vinegar relish

www.donnahay.com

buttermilk fried chicken wings with blue cheese ranch dressing 2 teaspoons sea salt ﬂakes 2 teaspoons cracked black pepper 2 teaspoons garlic powder 2 teaspoons celery salt ½ teaspoon cayenne pepper 2 teaspoons fennel seeds, toasted 2 teaspoons smoked paprika 1 tablespoon Tabasco, plus extra to serve 1 tablespoon brown sugar 1.5kg chicken wings, cut into two 600ml buttermilk 3 cups (450g) plain (all-purpose) ﬂour

smoky texan barbecued chicken

2 tablespoons baking powder vegetable oil, for deep-frying

1 x 1.8kg chicken, butterﬂied

blue cheese ranch dressing

1 tablespoon extra virgin olive oil

150g soft blue cheese

sea salt and cracked black pepper

¾ cup (180ml) buttermilk

smoky Texan sauce

sea salt and cracked black pepper

2 cloves garlic, crushed ¼ cup (60ml) maple syrup

Place the salt, pepper, garlic powder, celery salt, cayenne,

2 teaspoons smoked paprika

fennel seeds and paprika in a mortar and pound with a pestle

½ teaspoon cayenne pepper

until ﬁnely crushed. Place half the spice mixture in a large

2 tablespoons Worcestershire sauce

bowl, add the Tabasco, sugar and chicken wings and toss well

2 cups (560g) tomato puree (tomato passata)

to coat. Pour over the buttermilk and refrigerate for 40 minutes.

2 tablespoons malt vinegar

Remove and stand at room temperature for 15 minutes.

1 tablespoon Dijon mustard

To make the blue cheese ranch dressing, place the blue cheese, buttermilk, salt and pepper in a food processor and

Preheat a char-grill pan or barbecue to high heat. To make the smoky Texan sauce, place the garlic, maple, paprika, cayenne,

process until smooth. Refrigerate until needed. Place the remaining spice mixture, ﬂour and baking powder

Worcestershire sauce, tomato puree, vinegar and mustard in

in a large bowl and mix to combine. Divide the ﬂour mixture

a small saucepan over medium heat. Bring to a simmer and

between 2 large zip-lock bags. Remove the chicken wings

cook, stirring, for 10 minutes or until thickened. Set aside.

from the buttermilk, discarding excess liquid, and divide

Rub the chicken with the oil and sprinkle with salt and pepper. Reduce the pan or barbecue to medium heat and cook

between the bags. Seal and shake to coat. Half-ﬁll a large deep-sided saucepan with oil and place

the chicken, skin-side down, for 12 minutes. Turn over, brush with ½ cup of the sauce and cook, covered+, for a further

over medium heat until the temperature reaches 180°C (350°F)

10 minutes or until the chicken is cooked through. Turn

chicken for 6–8 minutes or until golden and cooked through+.

again and cook for 2 minutes or until the skin is charred

Remove with a slotted spoon, set aside and keep warm. Serve

and caramelised. Set aside to rest for 5 minutes. Serve the

with the blue cheese ranch dressing and Tabasco. Serves 4–6.

chicken with the remaining smoky Texan sauce. Serves 4.

+ The oil temperature will drop from 180°C (350°F) to 160°C (325°F)

+ If you are using a barbecue, lower the lid to cover the chicken for

while the chicken is cooking. Bring the temperature back to 180°C

this step. If you are using a char-grill pan, place the chicken in a

(350°F) between each batch. To keep the chicken warm, place it on

preheated oven at 200°C (400°F) to cook for 10 minutes.

a wire rack over an oven tray in a preheated 150°C (300°F) oven.

on a kitchen thermometer. Working in batches, cook the

summer essentials

smoky texan barbecued chicken

www.donnahay.com

summer essentials

portuguese-style barbecued seafood platter

a flavourful platter of fresh barbecued seafood makes a relaxed lunch for two. Marinated in a smoky spice mix and grilled until charred and tender, this simple dish needs nothing more than a squeeze of lemon for the perfect ﬁnish. www.donnahay.com

roasted garlic and ancho chilli clams

summer essentials

roasted garlic and ancho chilli clams

place, skin-side up, on a large roasting tray. Cover with aluminium foil and cook for 2 hours. Remove the foil,

2 bulbs garlic, halved 1 dried ancho chilli + 1 teaspoon extra virgin olive oil

increase temperature to 220°C (425°F) and cook for 10 minutes or until dark golden and caramelised. To make the mint and malt vinegar relish, place

200g unsalted butter, chopped and softened

the sugar, vinegar and garlic in a small saucepan over

2kg clams (vongole), rinsed

high heat. Bring to a simmer and cook for 2 minutes or

¼ cup (60ml) dry sherry

until slightly syrupy. Remove from the heat, set aside to

1 small thin baguette, halved lengthways and toasted

cool slightly and add the mint. Slice the ribs and serve

1 cup ﬂat-leaf parsley leaves, chopped

with the mint relish. Serves 4.

cracked black pepper, for sprinkling Preheat oven to 200°C (400°F). Place the garlic, chilli and

portuguese-style barbecued seafood platter

oil on a sheet of aluminium foil and wrap to enclose. Place on a small roasting tray and cook for 50–60 minutes or

1½ tablespoons smoked paprika

until the garlic is soft. Set aside for 5 minutes to cool.

3 teaspoons sweet paprika

Squeeze the garlic cloves from their skins and place in

1½ teaspoons dried chilli ﬂakes

a bowl. Finely chop the chilli and place in the bowl. Add

3 cloves garlic, crushed

the butter and mix until well combined.

1 tablespoon ﬁnely grated lemon rind

Heat a large, shallow, heavy-based saucepan over high

¾ cup (180ml) extra virgin olive oil

heat. Add half the butter mixture and cook for 30 seconds

¼ cup (60ml) red wine vinegar

or until the butter has melted and is nutty brown. Add the

4 scallops on the half shell

clams and sherry, cover with a tight-ﬁtting lid and cook

4 sardines, ﬁlleted

for 3–4 minutes or until the clams have opened.

6 small squid tubes, cleaned

Spread the remaining garlic butter on the baguette. Sprinkle the clams with the parsley and pepper and serve

6 green (uncooked) king prawns (shrimp), halved

with the baguette. Serves 4.

500g mussels, cleaned

+ Ancho chillies are dried poblano chillies, which are traditionally

2 x 375g raw blue swimmer crabs

used in Mexican cooking. Find them at spice stores or specialty

sea salt and cracked black pepper

grocery stores or substitute with any other dried chilli.

lemon wedges and aioli, to serve

slow-cooked lamb ribs with mint and malt vinegar relish

Preheat a large char-grill pan or barbecue to high heat. Place the smoked and sweet paprika, the chilli, garlic, lemon rind, oil and vinegar in a small bowl and mix

1 teaspoon dried chilli ﬂakes 1 tablespoon ground cumin

to combine. Reserve ¼ cup (60ml) of the mixture. Place the scallops, sardines, squid, prawn, mussels

2 teaspoons sea salt ﬂakes

and crab on a large oven tray, drizzle with the paprika mixture and toss to coat. Cook the crab, covered +, for

½ teaspoon cracked black pepper

5 minutes each side. Set aside and keep warm. Add

2 tablespoons brown sugar

the scallops, shell-side down, and cook, covered, for

¼ cup (60ml) malt vinegar

3 minutes. Set aside and keep warm. Add the prawns,

2 x 6-rack lamb ribs (2.5kg), skin on and trimmed

sardines and squid and cook for 1–2 minutes each side

mint and malt vinegar relish

or until charred and just cooked. Set aside and keep warm.

¹⁄³ cup (60g) brown sugar ½ cup (125ml) malt vinegar

Add the mussels and cook, covered, for 1–2 minutes or until

1 clove garlic, crushed

wedges, aioli and reserved dressing. Serves 2.

½ cup mint leaves, ﬁnely chopped

+ If using a barbecue, close the lid to cover. If using a char-grill pan,

2 teaspoons ground coriander

opened. Sprinkle with salt and pepper and serve with lemon

cover with a large metal bowl. Preheat oven to 160°C (325°F). Place the chilli, cumin, coriander, salt, pepper, sugar and vinegar in a bowl and mix to combine. Rub the ribs with the spice mixture and

www.donnahay.com

summer essentials

pickleback coleslaw 1 cup (80g) shredded white cabbage 1 cup (80g) shredded red cabbage 3 red apples, cut into matchsticks 3 Granny Smith (green) apples, cut into matchsticks 2 carrots, shredded ½ cup dill sprigs, chopped ½ cup (90g) ﬁnely chopped dill pickles (gherkins), plus ½ cup (125ml) pickling juice ¹⁄³ cup (100g) whole-egg mayonnaise sea salt and cracked black pepper Place the cabbage, apple, carrot, dill, pickle, pickling juice, mayonnaise, salt and pepper in a large bowl and mix well to combine. Serves 6. Tip: This coleslaw is great on the oyster po’ boys (recipe opposite). Store leftover coleslaw refrigerated in an airtight container for up to one day.

spicy oyster po’ boys with dashi mayonnaise

To make the dashi mayonnaise, place the mayonnaise, sesame oil, lemon juice and dashi powder in a small bowl and mix to

vegetable oil, for deep-frying 1 teaspoon togarashi+

combine. Set aside.

½ teaspoon dashi powder++

over medium heat until the temperature reaches 180°C (350°F)

1 teaspoon mustard powder

on a kitchen thermometer. Place the togarashi, dashi powder,

2 tablespoons self-raising (self-rising) ﬂour

mustard powder, ﬂour and polenta in a large zip-lock bag. Add

½ cup (85g) instant polenta (cornmeal)

the oysters to the bag and shake to coat. Cook the oysters, in

16 Paciﬁc oysters, shells removed

batches, for 30 seconds or until crisp. Remove with a slotted

sea salt ﬂakes, for sprinkling

spoon and sprinkle with salt. Set aside and keep warm.

8 mini burger buns, halved

Half-ﬁll a large deep-sided saucepan with oil and place

Spread the base of the bun halves with the dashi mayonnaise

pickleback coleslaw, to serve (see recipe, opposite)

and top with the coleslaw and oysters. Top with remaining bun

dill pickles (gherkins), halved lengthways, to serve

halves and serve with pickles. Makes 8.

dashi mayonnaise

+ Togarashi is a Japanese chilli powder available from Asian

½ cup (150g) Japanese mayonnaise

supermarkets.

½ teaspoon sesame oil

++ Dashi powder is a Japanese soup stock. It’s available in the

2 teaspoons lemon juice

Asian aisle of supermarkets.

1 teaspoon dashi powder++

spicy oyster po’ boys with dashi mayonnaise + pickleback coleslaw

www.donnahay.com

summer essentials

barbecued oysters three-ways 18 Paciﬁc oysters, shucked 1kg rock salt, to serve tomato, mirin and seaweed

as sizzling days turn to long balmy nights, gather friends and family for an al fresco feast. Fire up the grill to barbecue freshly shucked oysters with a trio of toppings, and try a crunchy twist on a crowd favourite with our grilled potato salad.

1 vine-ripened tomato, seeds removed and finely chopped 2 tablespoons mirin (Japanese rice wine) 1 tablespoon rice wine vinegar 1 eschalot (French shallot), finely chopped ¼ cup (40g) Japanese seaweed salad (wakame) + manchego and chilli ½ cup (40g) finely grated manchego cheese 2 tablespoon extra virgin olive oil 1 clove garlic, crushed ½ teaspoon dried chilli flakes herb oil and crispy lemon crumb ¼ cup flat-leaf parsley leaves ¼ cup tarragon leaves 1 tablespoon chopped chives ¹⁄³ cup (80ml) extra virgin olive oil sea salt and cracked black pepper ¼ cup (20g) panko (Japanese) breadcrumbs 1 clove garlic, crushed 1 teaspoon finely grated lemon rind To make the tomato, mirin and seaweed oysters, place the

char-grilled potato salad with creamy mustard dressing

tomato, mirin, vinegar and eschalot in a bowl and mix to

1.5kg kipﬂer (waxy) potatoes, scrubbed

oil and garlic in a small bowl and mix to combine. Set aside.

combine. Set aside. To make the manchego and chilli oysters, place the cheese,

2 tablespoons extra virgin olive oil

To make the herb oil and crispy lemon crumb oysters, place

sea salt and cracked black pepper

the parsley, tarragon, chive, ¼ cup (60ml) of the oil, salt and

200g tub crème fraîche

pepper in a small food processor and process until smooth. Set

2 tablespoons wholegrain mustard

aside. Heat the remaining oil in a small frying pan over high heat.

¼ cup (60ml) water

Add the breadcrumbs and garlic and cook, stirring, for 3 minutes

¼ cup dill sprigs, chopped

or until golden. Stir through the lemon rind and set aside.

Place the potatoes in a large saucepan of cold salted water.

the oysters with the tomato mixture, 6 oysters with the cheese

Place over high heat, cover with a lid and bring to the boil.

mixture, and the remaining oysters with the herb oil. Cook

Remove the lid and cook for 8–10 minutes or until tender.

the oysters, shell-side down, for 4 minutes or until they start

Drain well and halve lengthways.

to bubble. Spread the rock salt on a platter and top with the

Preheat a char-grill pan or barbecue to high heat. Top 6 of

Preheat a char-grill pan or barbecue to high heat. Drizzle

oysters. Top the tomato oysters with the seaweed salad and

the potato with oil, sprinkle with salt and pepper and cook,

pepper, top the manchego oysters with chilli ﬂakes, and top

cut-side down, for 8–10 minutes or until lightly charred. Place

the herb oil oysters with the crispy lemon crumbs and pepper

the crème fraîche, mustard, water, salt and pepper in a large

to serve. Makes 18.

bowl and mix to combine. Place the potato on a serving plate,

+ Japanese seaweed salad is a fresh, green pre-packaged salad

drizzle with dressing, sprinkle with salt and pepper, and top

made from wakame. It can be found in Japanese grocers, sushi shops

with dill to serve. Serves 4.

and ﬁsh markets.

tomato, mirin and seaweed

manchego and chilli

herb oil and crispy lemon crumb

barbecued oysters three-ways

www.donnahay.com

recipe caption char-grilled chilli octopus noodle salad

summer essentials

char-grilled chilli octopus noodle salad 1 bulb garlic, halved 4 star-anise 4 whole dried chillies 4cm piece ginger, peeled and sliced 1 teaspoon sesame oil ¹⁄³ cup (80ml) oyster sauce ¹⁄³ cup (80ml) soy sauce ¹⁄³ cup (80ml) Chinese cooking wine (Shaoxing) 4 medium octopuses, heads removed

watercress and walnut pesto pasta salad

1 tablespoon peanut oil 1 tablespoon Asian chilli jam ¼ cup (60ml) lime juice

400g large spiral pasta

1 cup Thai basil leaves

½ cup (60g) pitted Sicilian olives

½ cup Vietnamese mint leaves

½ cup (50g) walnuts

1 small white onion, thinly sliced

½ cup (40g) ﬁnely grated pecorino

1 cup purple shiso leaves

1 cup mint leaves

1 ruby grapefruit, segmented

5 cups (75g) watercress sprigs

200g vermicelli rice noodles, cooked

¾ cup (180ml) extra virgin olive oil ¼ cup (60ml) lemon juice

Place the garlic, star-anise, chillies, ginger, sesame oil, oyster

1 teaspoon sea salt ﬂakes

sauce, soy sauce and cooking wine in a large heavy-based

cracked black pepper

saucepan. Add the octopus and place over high heat. Bring to the boil, cover with a tight-ﬁtting lid, reduce heat to low and cook

Cook the pasta in a large saucepan of salted boiling water for

for 1 hour, turning halfway. Remove the octopus from the pan

6–8 minutes or until al dente. Rinse under cold water and drain

and set aside. Strain the cooking liquid, reserving 1 cup (250ml).

well. Set aside. Place the olives, walnuts, pecorino, mint and 4 cups (60g) of the watercress in a food processor and process until ﬁnely

Preheat a char-grill pan or barbecue to high heat. Drizzle the octopus with the peanut oil and cook, turning, for 10 minutes or until charred. Slice and set aside.

chopped. Add the oil, lemon juice, salt and pepper and process

Add the chilli jam and lime juice to the reserved cooking

until just combined. Place the pasta and watercress pesto in a

liquid and mix to combine. Place the basil, mint, onion, shiso,

large bowl and mix well to combine. Top with the remaining

grapefruit, octopus and chilli jam dressing in a large bowl and

watercress to serve. Serves 4.

toss to combine. Serve with the rice noodles. Serves 6.

www.donnahay.com

summer essentials

char-grilled potato salad with creamy mustard dressing

watercress and walnut pesto pasta salad

www.donnahay.com

barbecued corn with a trio of butters

summer essentials

barbecued corn with a trio of butters 6 corncobs, husks pulled back and tied harissa and tomato butter 100g unsalted butter, softened 2 teaspoons harissa paste 1 teaspoon tomato paste 1 teaspoon finely grated lemon rind sea salt and cracked black pepper pesto butter 100g unsalted butter, softened ¼ cup (65g) store-bought pesto finely grated parmesan, to serve nori and Japanese mayonnaise butter 100g unsalted butter, softened 1 sheet nori (dried seaweed), chopped ¼ cup (75g) Japanese mayonnaise Preheat a char-grill pan or barbecue to high heat. To make the harissa and tomato butter, place the butter, harissa, tomato paste, lemon, salt and pepper in a small food processor and process until smooth and combined. Set aside. To make the pesto butter, place the butter and pesto in a small bowl and mix to combine. Set aside. To make the nori and Japanese mayonnaise butter, place the butter and nori in a small food processor and process until the nori is finely chopped. Add the mayonnaise and pulse to combine. Cook the corn for 15–18 minutes, turning, or until charred. Spread 2 corncobs with the harissa and tomato butter, 2 corncobs with the pesto butter and 2 corncobs with the nori and Japanese mayonnaise butter. Top the pesto butter corncobs with parmesan. Sprinkle with pepper and serve the corncobs with the remaining butters. Makes 6.

www.donnahay.com

summer essentials

banana and coconut three-milk cake

www.donnahay.com

smashed pavlova with mulberries and roasted raspberry jam

summer essentials

banana and coconut three-milk cake 180g unsalted butter, softened 1 cup (220g) caster (superfine) sugar 2 teaspoons vanilla extract 5 eggs 1 cup mashed ripe banana (approximately 3 small bananas) 1½ cups (225g) self-raising (self-rising) flour 1 cup (250ml) coconut milk 1 cup (250ml) milk 395g can condensed milk 2 cups (500ml) single (pouring) cream ½ cup (25g) coconut flakes, toasted Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Scrape down the sides

pimm’s pops

of the bowl. Add the eggs, one at a time, beating well after speed until just combined. Spoon the mixture into a lightly

200g strawberries, hulled and thinly sliced

greased 22cm springform cake tin lined with non-stick

1 cup mint leaves

baking paper and cook for 45–50 minutes or until cooked

1 cup (250ml) Pimm’s

when tested with a skewer. Cool completely in the tin.

½ cup (125ml) lime juice cordial 3 cups (750ml) water

Using a skewer, make holes all over the top of the cake. Place the milks in a large jug and whisk well to combine. Place the cake tin on a baking tray to catch any leaks, and gradually

Divide the cucumber, strawberry and mint between

pour the milk mixture all over the cake. Refrigerate for

16 x ¹⁄³-cup-capacity (80ml) popsicle moulds. Place the

2–3 hours or until the milk mixture has been absorbed.

Pimm’s, cordial and water in a jug and mix to combine.

Remove the cake from the tin and place on a plate. Place

Pour the Pimm’s mixture into the moulds, cover with foil

the cream in a bowl of an electric mixer and whisk until soft

and place a popsicle stick in the middle of each mould.

peaks form. Top the cake with the cream and sprinkle with

Freeze for 4–6 hours or until frozen. Makes 16.

the coconut ﬂakes to serve. Serves 8.

www.donnahay.com

THIS PAGE AND OPPOSITE: ZINC TRAY FROM THE LOST AND FOUND DEPARTMENT.

each addition. Add the banana and ﬂour and beat on low 4 baby cucumbers (cukes), thinly sliced

pimm’s pops

summer essentials

passionfruit tart with caramelised rum pineapple 1½ cups (375ml) single (pouring) cream 3 eggs 5 egg yolks ¾ cup (165g) caster (superfine) sugar ¼ cup (60ml) lemon juice ¾ cup (180ml) passionfruit pulp (approximately 6 passionfruit) sweet shortcrust pastry 1½ cups (225g) plain (all-purpose) flour 125g cold unsalted butter, cut into cubes ½ cup (80g) icing (confectioner’s) sugar 2 egg yolks 1 tablespoon iced water caramelised rum pineapple 500g fresh pineapple, cut into 3cm pieces ½ cup (125ml) passionfruit pulp (approximately 4 passionfruit) ½ cup (90g) brown sugar ¼ cup (60ml) white rum To make the shortcrust pastry, place the flour, butter and sugar

stay beach-side

or settle down in a shady park – make the most of the season with sunny summer picnics on lazy afternoons. Our silky chilled passionfruit tart will turn an outdoor spread to a tropical paradise – crowned with golden chunks of caramelised pineapple, this bright slice is the true taste of summer.

in a food processor and process until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and water, and process until the dough just comes together. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 160°C (325°F). Roll out the pastry between 2 sheets of non-stick baking paper to 3mm thick. Line a 22cm loose-bottomed tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Place on a large baking tray and cook for 20 minutes, remove the paper and weights, and cook for a further 10–12 minutes or until the pastry is light golden. Allow to cool slightly in the tin. Reduce oven to 140°C (275°F). Place the cream, eggs, egg yolks, sugar and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl and stir through the passionfruit pulp. Carefully pour the passionfruit filling into the tart shell and cook for 30 minutes or until just set. Allow to cool to room temperature before refrigerating until cold. To make the caramelised rum pineapple, place the pineapple, passionfruit pulp and sugar in a large frying pan over high heat. Cook for 10 minutes, stirring occasionally, or until caramelised. Add the rum and cook for 3 minutes. Cool slightly. Top the tart with the caramelised rum pineapple to serve. Serves 6.

www.donnahay.com

passionfruit tart with caramelised rum pineapple

smashed pavlova with mulberries and roasted raspberry jam

roasted peach and blueberry ice-cream sandwiches

225ml eggwhite (approximately 6 eggs) 1½ cups (330g) caster (superﬁne) sugar

6 small (800g) yellow peaches, cut into wedges

1½ teaspoons white vinegar

1 teaspoon vanilla extract

1½ cups (375ml) single (pouring) cream 200g mulberries +

1¾ cup (385g) white (granulated) sugar

micro (baby) mint leaves, to serve

1 tablespoon ﬁnely grated orange rind

icing (confectioner’s) sugar, for dusting

12 sheets ﬁlo (phyllo) pastry

roasted raspberry jam

125g unsalted butter, melted

500g raspberries

2 litres store-bought vanilla ice-cream

125g blueberries

¾ cup (165g) caster (superﬁne) sugar 1 vanilla bean, split and seeds scraped

Preheat oven to 200°C (400°F). Place the peach, vanilla and ¾ cup (165g) of the sugar in small roasting dish and toss to

Preheat oven to 220°C (425°F). To make the roasted raspberry

combine. Cook for 15 minutes or until just softened. Add the

jam, place the raspberries, sugar, vanilla bean and seeds in

blueberries and cook for a further 5 minutes or until just

a small roasting tray and mix to combine. Cook, stirring

softened. Set aside to cool completely.

occasionally, for 25–30 minutes or until thickened. Set aside to cool completely. Remove and discard the vanilla bean.

While the fruit is cooking, place the orange rind and remaining sugar in a small bowl and mix to combine. Place one

in the bowl of an electric mixer and whisk on high speed until

ﬁlo sheet on a large baking tray lined with non-stick baking paper+. Brush with butter and sprinkle with 1 tablespoon of

stiff peaks form. Gradually add the sugar, 1 tablespoon at a

the sugar mixture. Repeat with 5 more sheets, ﬁnishing with

time, waiting 30 seconds before adding another tablespoon.

the butter and sugar mixture. Repeat the process on a second

Once all the sugar has been incorporated, scrape down the

large baking tray lined with non-stick baking paper, using the

sides of the bowl and whisk for a further 6 minutes or until

remaining 6 ﬁlo sheets, butter and sugar mixture. Cook for

the mixture is stiff and glossy. Add the vinegar and whisk

10–12 minutes or until golden and crisp. While still warm,

for a further 2 minutes or until glossy and combined. Place

place a 20cm x 30cm slice tin on each ﬁlo stack and trim to

spoonfuls of the meringue onto a baking tray lined with

size, discarding the trimmings. Place 1 ﬁlo stack in the base

non-stick baking paper to make a 22cm round. Reduce

of a lightly greased 20cm x 30cm slice tin lined with non-stick

temperature to 120°C (250°F) and cook for 1 hour. Turn the

baking paper. Freeze until ready to use.

Reduce oven temperature to 150°C (300°F). Place the eggwhite

oven off and allow the pavlova to cool completely in the oven. Place the cream in the bowl of an electric mixer and whisk

Place the ice-cream in the bowl of an electric mixer, in 2 batches, and beat for 30 seconds or until softened. Working

to stiff peaks. Place the pavlova on a large serving plate and

quickly, stir through the cooled peach and blueberries and

crush slightly with the back of a large spoon. Spoon over the

spoon into the prepared tin, smoothing the surface with a

cream and drizzle with the roasted raspberry jam. Top with

palette knife. Top with the remaining ﬁlo stack and freeze for

the mulberries and mint, and dust with icing sugar to serve.

4–5 hours or overnight until set. Cut into 7cm squares to serve.

Serves 8–10.

Makes 12.

+ Mulberries are available from greengrocers when in season.

+ When brushing the pastry sheets with butter, cover the remaining

You could substitute with blackberries, or any other type of berry.

pastry sheets with a damp tea towel to stop them from drying out.

summer essentials

roasted peach and blueberry ice-cream sandwiches

www.donnahay.com

char-grilled tomato skewers with dill pesto and buffalo mozzarella bruschetta

in season . tomato

tomatoes

In a carnival of rich colours, shapes and sizes, tomatoes burst into the limelight in summer. Hanging on their vines like bright, glistening baubles or sitting plump and glossy in a vibrant salad, they entice with robust flavour and perfect sweetness. From scarlet cherries that pop with juiciness to hearty heirlooms and russet-red beauties, they’re ripe for the picking in this season’s grills, jams and more. RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART

photography BEN DEARNLEY styling STEVE PEARCE

www.donnahay.com

in season . tomato

char-grilled scallop and prawn cabbage rolls with tomato dashi dressing

honey wood-smoked salmon with quick-pickled tomato

www.donnahay.com

in season . tomato

MIX ED HEIRLOOM Heirlooms add great ﬂavour and colour to

ROM A

your cooking, and there

These tomatoes have

are so many varieties to try! Look for them

a slightly oblong shape, dense, ﬁrm ﬂesh. They

CHERRY HEIRLOOM

are commonly available

There are many

Vine-ripened tomatoes

and perfect for making

varieties of cherry

are picked at the

sauces and pastes.

heirlooms. Sweet and

optimal time of

delicate, they are best

ripening to ensure

raw, pickled or lightly

you’re getting the best

grilled or roasted.

quality and ﬂavour.

with fewer seeds and a

at grower’s markets.

V INE-RIPENED ROM A

V INE-RIPENED These pretty, juicy tomatoes ripened on the vine are also known as truss and come in large and cherry sizes. Roast whole with stems intact

TOMATO

varieties

to intensify their ﬂavour.

OXHE A RT This is a variety of large, heart-shaped, juicy tomatoes, ranging

KU M ATO

in colour from pink to

Originating in Spain,

orange and bright red.

and ranging in colour

They are solid and

from dark red to rich

meaty with few seeds.

brown, kumatoes are ﬁrm, crisp and juicy. They are perfect for salads and pasta dishes.

www.donnahay.com

101

honey wood-smoked salmon with quick-pickled tomato ½ cup (175g) honey ½ teaspoon smoked paprika 2 teaspoons Dijon mustard 1 clove garlic, crushed 1 x 1.2kg salmon ﬁllet, skin on, pin-boned and trimmed 1 cup (200g) long-grain rice

tomato granita with mixed heirloom tomato salad

3 cups (200g) smoking wood chips + 1 cup basil leaves, to serve pickled tomato

500g mixed heirloom tomatoes, sliced

500g baby Roma tomatoes, halved

1 tablespoon extra virgin olive oil,

¼ cup (60ml) red wine vinegar

plus extra for drizzling

2 tablespoons honey

sea salt and cracked black pepper

1 teaspoon smoked paprika

200g vine-ripened cherry tomatoes

sea salt and cracked black pepper

micro (baby) lemon balm leaves, to serve tomato granita

Place the honey, paprika, mustard and garlic in a small bowl

800g ripe Roma tomatoes, chopped

and mix to combine. Place the salmon in a large deep-sided

2 tablespoons lemon juice

tray and brush with the honey mixture. Cover and refrigerate

1 teaspoon ﬁnely grated lemon rind

for 30 minutes. Remove the salmon from the tray, reserving the

¼ teaspoon ground black pepper

marinade, and set aside. Pour the reserved marinade into a

1 teaspoon sea salt ﬂakes

small frying pan over medium heat and cook for 1 minute or

½ teaspoon celery salt

until the liquid is reduced. Set aside.

2 tablespoons Worcestershire sauce

Place the rice and wood chips in a large deep-sided ﬂameproof

¼ cup (60ml) vodka

baking dish, double-lined with aluminium foil. Place a lightly

1 tablespoon sherry vinegar

greased wire rack into the baking dish, making sure it doesn’t

1 green chilli, chopped

touch the smoking mixture. Place the baking dish over high heat. Once the mixture is smoking, place the salmon on the

To make the granita, place the tomato, lemon juice, lemon rind,

rack, skin-side down. Cover with aluminium foil or an upturned

pepper, salt, celery salt, Worcestershire, vodka, vinegar and

baking dish. Reduce heat to medium and smoke for 20 minutes.

chilli in a blender and blend until smooth. Finely strain, pour

Remove from the heat and allow to stand, covered, for 10 minutes

into a 20cm x 30cm slice tin and freeze for 3 hours.

or until cooked through.

To make the salad, place the sliced tomatoes, oil, salt and

While the salmon is smoking, make the pickled tomato. Place

pepper in a large bowl and gently toss to combine. Place the

the tomato, vinegar, honey, paprika, salt and pepper in a bowl.

sliced tomatoes and cherry tomatoes on a serving plate.

Toss to combine and set aside for 15 minutes to pickle. Remove

Scrape the granita with a fork, and spoon a little over the

the salmon from the rack, place on a platter and brush with the

tomatoes. Sprinkle with salt and pepper, top with the lemon

reduced glaze. Serve with the pickled tomato and basil. Serves 6.

balm, drizzle with oil and serve with remaining granita. Serves 4.

+ You can buy smoking wood chips from hardware stores and

Tip: You can keep any leftover granita frozen in an airtight container

barbecue suppliers.

for up to two months.

Tip: Ensure your kitchen is well ventilated when smoking the salmon.

in season . tomato

tomato granita with mixed heirloom tomato salad

www.donnahay.com

103

spicy lamb pizza with vine-ripened tomatoes 1 tablespoon extra virgin olive oil, plus extra for drizzling 400g lamb mince 2 tablespoons tomato paste 2 teaspoons ground cumin 1 teaspoon dried chilli ﬂakes ¼ teaspoon ground allspice 1 teaspoon smoked paprika 1 teaspoon ground coriander 4 cloves garlic, crushed sea salt and cracked black pepper ²⁄³ cup (180g) tomato puree (tomato passata)

6 eggs 500g vine-ripened cherry tomatoes pizza dough 1 teaspoon dried yeast ¼ teaspoon caster (superfine) sugar ¾ cup (180ml) lukewarm water 1¾ cups (260g) 00 flour+ 1 teaspoon sea salt flakes Preheat oven to 240°C (475°F). To make the pizza dough, place the yeast, sugar and water in a small bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. Place the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and mix together with well-floured hands to form a dough. Turn out the dough on a lightly floured surface and knead for 4–5 minutes or until smooth and elastic. Place in a large lightly greased bowl, cover with a clean, damp cloth and set aside in a warm place for 30 minutes or until the dough has doubled in size. While the dough is proving, heat the oil in a large frying pan over high heat. Add the lamb, tomato paste, cumin, chilli, allspice, paprika, coriander, garlic, salt and pepper and cook, breaking up the mince with a wooden spoon, for 10 minutes or until golden. Place 2 large baking trays in the oven. Divide the dough in half, place each half on a sheet of baking paper and roll out to a 30cm round. Spread each round with the puree and top with the lamb mixture, eggs and tomatoes. Carefully remove the hot trays from the oven and slide 1 round onto each tray. Cook for 10 minutes or until golden and the eggs are just set. Sprinkle with salt and pepper and drizzle with extra oil to serve. Makes 2. + 00 flour is a superfine flour that makes for soft and stretchy dough. It’s available from the baking aisle of most supermarkets.

in season . tomato

spicy lamb pizza with vine-ripened tomatoes

www.donnahay.com

105

char-grilled scallop and prawn cabbage rolls with tomato dashi dressing

char-grilled tomato skewers with dill pesto and buffalo mozzarella bruschetta

6 savoy cabbage leaves, stem removed and halved

6 slices sourdough

200g peeled green (uncooked) prawns

extra virgin olive oil, for brushing

(shrimp), trimmed

600g heirloom cherry tomatoes

400g scallops, shells and roe removed

250g buffalo mozzarella

1 teaspoon ﬁnely grated lime rind

½ cup chervil leaves

½ teaspoon dried chilli ﬂakes

dill pesto

1 tablespoon ﬁnely chopped basil leaves

¼ cup dill sprigs

1 tablespoon ﬁnely chopped tarragon leaves

¼ cup basil leaves

1 teaspoon sea salt ﬂakes

1 tablespoon chopped chives

½ teaspoon cracked black pepper

¼ cup (20g) ﬁnely grated parmesan

extra virgin olive oil, for brushing

¹⁄³ cup (80ml) extra virgin olive oil sea salt and cracked black pepper

micro (baby) purple shiso leaves, to serve tomato dashi dressing 6 vine-ripened tomatoes, seeds removed, chopped

Preheat a char-grill pan or barbecue to high heat. To make

¼ cup (60ml) mirin (Japanese rice wine) 1 tablespoon dashi powder+

the dill pesto, place the dill, basil, chives, parmesan, oil, salt

1 teaspoon sesame oil

chopped. Set aside. Lightly brush each side of the bread slices

¼ cup (60ml) brown rice vinegar

with oil and cook for 1 minute each side or until charred.

¼ cup basil leaves, thinly sliced

Set aside. Thread the tomatoes onto 6 metal skewers. Lightly

and pepper in a small food processor and process until ﬁnely

brush the skewers with oil and cook for 2–3 minutes, turning, Heat a large saucepan of salted water over high heat and bring to

or until charred and blistered. Top the toast with the mozzarella,

the boil. Blanch the cabbage for 30 seconds, refresh in iced water,

tomatoes, chervil leaves and dill pesto to serve. Serves 4–6.

pat dry with paper towel and set aside. Place the prawns in a food processor and process until ﬁnely

tomato jam

chopped. Add the scallops, lime rind, chilli, basil, tarragon, salt and pepper and pulse until the scallops are ﬁnely chopped.

2.5kg vine-ripened tomatoes, chopped

Spoon 2 tablespoons of the mixture onto each cabbage leaf

2 cups (440g) caster (superﬁne) sugar

and roll to enclose, folding in the edges.

½ cup (125ml) malt vinegar

Preheat a char-grill pan over high heat. Brush each roll with

2 teaspoons mustard powder

oil and cook for 8–10 minutes, turning, or until charred and the

6 cloves garlic, crushed

prawn mixture is just cooked.

1 teaspoon sea salt ﬂakes

While the rolls are cooking, make the dressing. Place the tomato, mirin, dashi, sesame oil, vinegar and basil in a large

Place the tomato, sugar, vinegar, mustard powder, garlic

bowl and toss to combine. Divide the cabbage rolls among bowls.

and salt in a large saucepan and mix to combine. Set aside to

Top with tomato dressing and shiso leaves to serve. Serves 4.

marinate for 10 minutes. Place the saucepan over high heat,

+ Dashi powder is a Japanese soup stock. It’s available in the Asian

bring to a simmer and cook for 1 hour, stirring occasionally

aisle of supermarkets and in Asian grocers.

and skimming any foam from the surface, until the mixture is thickened and jammy in consistency. Carefully pour into sterilised jars (see cook’s tip, right). Makes 2 cups. Tip: This jam is delicious on hamburgers and hot dogs, or as a condiment on a cheeseboard. It will keep in a cool, dark place for up to two months. Once opened, store in the refrigerator.

in season . tomato

cook’s tip + To sterilise glass jars, preheat oven to 120°C (250°F). Wash the jars and their (metal) lids in soapy water, rinse and place on a baking tray. Place in the oven for 20 minutes. Remove and allow to cool before ﬁlling.

tomato jam

www.donnahay.com

107

MIXTE BIKE IN NAVY FROM PAPILLIONAIRE BICYCLES.

inspired . fruit pies

108

www.donnahay.com

easy as

pie Brimming with vibrant seasonal fruits and baked with special care and attention, rustic homemade pies bring joy to any sharing occasion. With their sugar-sprinkled crusts and lush jammy ﬁllings, these creations are all set to steal the scene at your next summer picnic.

RECIPES DH TEAM MERCHANDISING EMMALY STEWART

photography CHRIS COURT styling STEVE PEARCE

As your beautifully made pie cools down in the gentle summer breeze, the colourful syrupy ﬁlling peeks through sugar-dusted, ﬂaky pastry and entices all who pass by with its sweet and fruity scent.

OPPOSITE PAGE: MIXTE BIKE IN NAVY WITH FRONT BASKET FROM PAPILLIONAIRE BICYCLES. RUSTIC STOOL FROM MITCHELL ROAD ANTIQUE & DESIGN CENTRE.

inspired . fruit pies

blueberry and lemon pie

www.donnahay.com

111

sweet pie pastry 3 cups (450g) plain (all-purpose) flour ¹⁄³ cup (75g) caster (superfine) sugar 1 teaspoon sea salt flakes 125g cold unsalted butter, chopped 75g cold lard, chopped (see cook’s tips, right)

cook’s tips

1 tablespoon apple cider vinegar ½ cup (125ml) iced water

+ Lard is a common addition to pastry dough, as it has a higher melting point than butter so will help the pastry keep its shape

To make the pastry, place the ﬂour, sugar and salt in a large

when cooking. We’ve used a combination of butter and lard in

bowl and mix to combine. Add the butter and lard and,

our pastries to give a rich, sweet ﬂavour and a nice crisp crust.

using your ﬁngertips, rub into the ﬂour mixture until it

Find lard in the chilled section of the supermarket.

resembles ﬁne breadcrumbs. Add the vinegar and water

+ Make sure the butter, lard and water are very cold before using.

and, using a butter knife, bring the mixture together to

This will help prevent the fats from melting as you knead and

form a rough dough. Lightly knead to bring the dough

roll the dough, resulting in a soft and ﬂaky pastry.

together. Shape into 2 discs and wrap each in plastic wrap.

+ A dash of vinegar added to the pastry mix helps to break down the

Refrigerate for 30 minutes or until ﬁrm. Makes 1 quantity.

gluten in the ﬂour, resulting in a tender dough that’s easier to roll.

blueberry and lemon pie

nectarine and raspberry pie

1 x quantity sweet pie pastry (see recipe, above)

1 x quantity sweet pie pastry (see recipe, above left)

5 cups (800g) fresh blueberries

1kg small ripe nectarines, chopped

1 cup (220g) caster (superﬁne) sugar

2 x 125g punnets fresh raspberries

2 tablespoons ﬁnely grated lemon rind

2 teaspoons ﬁnely grated orange rind

2 teaspoons vanilla extract

1 cup (220g) caster (superﬁne) sugar

¹⁄³ cup (50g) cornﬂour (cornstarch) ½ cup (60g) almond meal (ground almonds)

2 teaspoons vanilla extract

1 egg, lightly beaten

¹⁄³ cup (40g) almond meal (ground almonds) 1 egg, lightly beaten

2 tablespoons raw sugar

¼ cup (35g) arrowroot

2 tablespoons raw sugar Roll out 1 of the pastry discs between 2 sheets of lightly ﬂoured non-stick baking paper to 4mm thick. Use the pastry to line

Roll out each pastry disc between 2 sheets of lightly ﬂoured

an 18cm metal pie dish, trimming any excess. Refrigerate for

non-stick baking paper to 4mm thick. Using the top of an 18cm

30 minutes. Roll out the remaining pastry disc between 2 sheets

metal pie dish as a guide, cut out a circle, allowing a 1cm border.

of lightly ﬂoured non-stick baking paper to a 3mm-thick

Using a 2cm round cutter, cut rounds from the pastry circle at

30cm x 20cm rectangle. Cut the pastry into 8 x 30cm x 30cm

1cm intervals. Discard the smaller pastry circles, reserving

x 6cm triangles. Place on a baking tray lined with non-stick

the punctured pastry lid. Place on a baking tray lined with

baking paper and refrigerate until needed.

non-stick baking paper and refrigerate until required. Use the

Preheat oven to 180°C (350°F). Place the blueberries, caster sugar, lemon rind, vanilla and cornﬂour in a large bowl and mix to combine. Spread the almond meal in the base of the pastry

remaining sheet of pastry to line the pie dish, trimming any excess. Refrigerate for 30 minutes. Preheat oven to 180°C (350°F). Place the nectarine, raspberries,

case and top with the blueberry mixture. Brush the pastry rim

orange rind, caster sugar, vanilla and arrowroot in a large bowl

with the egg and top with the pastry triangles, overlapping

and mix to combine. Spread the almond meal in the base of the

each by 5mm and pressing the edges to seal. Trim any excess

pastry case and top with the nectarine mixture. Brush the pastry

pastry. Using a small sharp knife, cut a slit in the centre of

rim with the egg, place the pastry lid on top and press the edges

the pie. Brush with the egg and sprinkle with the raw sugar.

to seal, trimming any excess. Brush with the egg and sprinkle

Place on a large baking tray and cook for 40–45 minutes or

with the raw sugar. Place on a large baking tray and cook for

until golden brown and cooked through. Allow to stand for

1 hour or until the pastry is golden brown and cooked through.

30 minutes before serving. Serves 6–8.

Allow to stand for 30 minutes before serving. Serves 6–8.

RUSTIC STOOL FROM MITCHELL ROAD ANTIQUE & DESIGN CENTRE.

inspired . fruit pies

nectarine and raspberry pie

www.donnahay.com

113

peach, honey and vanilla pie

MIXTE BIKE IN NAVY FROM PAPILLIONAIRE BICYCLES.

inspired . fruit pies

WOODEN BOX FROM MITCHELL ROAD ANTIQUE & DESIGN CENTRE.

ﬁg and almond pies

www.donnahay.com

115

inspired . fruit pies

peach, honey and vanilla pie

blackberry and elderﬂower pie

1 x quantity sweet pie pastry (see recipe, page 112)

1.2kg small ripe peaches, thinly sliced

1kg fresh blackberries

2 tablespoons honey

¼ cup (60ml) elderﬂower cordial

1 cup (220g) caster (superﬁne) sugar

1 vanilla bean, split and seeds scraped

¹⁄³ cup (50g) arrowroot ½ cup (70g) unsalted pistachios, ground+

¼ cup (35g) arrowroot ¹⁄³ cup (40g) almond meal (ground almonds) 1 egg, lightly beaten

1 egg, lightly beaten

2 tablespoons raw sugar

store-bought vanilla ice-cream, to serve

Roll out 1 of the pastry discs between 2 sheets of lightly ﬂoured

Roll out each pastry disc between 2 sheets of lightly ﬂoured

non-stick baking paper to 4mm thick and use to line an 18cm

non-stick baking paper to 4mm thick. Use 1 pastry sheet to line

metal pie dish, trimming any excess. Refrigerate for 30 minutes.

an 18cm metal pie dish, trimming and reserving any excess.

Roll out the remaining pastry disc between 2 sheets of lightly

Refrigerate for 30 minutes. Place the pastry trimmings and

ﬂoured non-stick baking paper to 3mm thick and cut into

remaining pastry sheet on a baking tray lined with non-stick

1.5cm-wide lengths. Twist the pastry lengths from each end

baking paper and refrigerate until needed.

and place on a large baking tray lined with non-stick baking paper and refrigerate until needed. Preheat oven to 180°C (350°F). Place the peach, honey, caster

2 tablespoons raw sugar

Preheat oven to 180°C (350°F). Place the blackberries, cordial, caster sugar and arrowroot in a large bowl and mix to combine. Spread the pistachio in the base of the pastry case and top with

sugar, vanilla bean and seeds, and arrowroot in a large bowl

the blackberry mixture. Top with the pastry sheet and press

and mix to combine. Spread the almond meal in the base of the

the edges together to seal, trimming and reserving any excess.

pastry case and top with the peach mixture. Starting in the

Refrigerate until needed.

centre of the pie, arrange the twisted pastry to create a spiral

Re-roll trimmings to a 2mm-thick, 8cm x 40cm rectangle. Cut

pattern, pressing to join each length of pastry. Brush with the

into 6 x 1cm lengths, trimming rough edges. Plait 3 lengths and

egg and sprinkle with the raw sugar. Place on a large baking

repeat with remaining lengths to form 2 plaits. Brush the pastry

tray and cook for 45–50 minutes or until the pastry is golden

rim with egg and arrange the plaits around the rim, pinching the

brown and cooked through. Allow to stand for 30 minutes

ends to seal. Using a small sharp knife, cut 3 slits in the centre of

before serving. Serves 6–8.

the pie. Brush the pastry with the egg and sprinkle with the raw sugar. Place on a large baking tray and cook for 55–60 minutes or until golden brown and cooked through. Allow to stand for 30 minutes before serving. Serve with ice-cream. Serves 6–8. + To grind the pistachios, place in a small food processor and pulse until it resembles almond meal.

blackberry and elderﬂower pie

www.donnahay.com

117

Download our enhanced app for iPad and Android to see how simple it is to make this lattice pastry top!

how to make: lattice crust 1. Once your pastry is rolled out evenly, cut one sheet into a mix of wide and thin strips. Starting with a wide strip, top your pie with half the pastry strips, alternating between wide and thin.

2. Fold back every other wide pastry strip and neighbouring thin strip. Lay down one wide pastry strip and one thin strip in the opposite direction, then fold the pastry back over the top.

3. Alternate the strips you’ve folded back and repeat the process of laying down the pastry strips in the opposite direction and folding back over to create the woven lattice pattern.

cook’s tips + For pastry perfection, be careful not to overwork your mixture or your pastry will become tough; ensure you allow it to rest in the fridge as directed to prevent too much shrinkage during baking. + When cutting pastry strips for your lattice, try using a metal ruler to ensure you get neat, clean and even cuts. + It’s important to place the pie dish on a large baking tray in case the ﬁlling bubbles over while cooking. + If the pastry becomes too dark as the pie is cooking, loosely cover the edges with aluminium foil.

BUTTERCUP PIE BOX FROM MITCHELL ROAD ANTIQUE & DESIGN CENTRE.

inspired . fruit pies

apricot lattice pie

www.donnahay.com

119

inspired . fruit pies

ﬁg and almond pies

apricot lattice pie

1 x quantity large sweet pie pastry (see recipe, below)

16 ﬁgs (1.2kg), cut into wedges

1kg ripe apricots, chopped

¼ cup (60ml) lemon juice

1½ cups (330g) caster (superﬁne) sugar

2 teaspoons vanilla extract

1 vanilla bean, split and seeds scraped

¹⁄³ cup (50g) arrowroot ½ cup (60g) cashew meal (ground cashews) +

¹⁄³ cup (40g) almond meal (ground almonds) ½ cup (40g) ﬂaked almonds 1 egg, lightly beaten

1 egg, lightly beaten 2 tablespoons raw sugar

2 tablespoons raw sugar Roll out 1 of the pastry discs between 2 sheets of lightly Roll out each pastry disc between 2 sheets of lightly ﬂoured

ﬂoured non-stick baking paper to 4mm thick and use to line

non-stick baking paper to 3mm thick. Cut 2 x 16cm circles out

an 18cm metal pie dish. Refrigerate for 30 minutes. Roll out

of each pastry sheet, reserving the trimmings, and use to line

the remaining pastry disc between 2 sheets of lightly ﬂoured

4 x 9cm metal pie dishes. Refrigerate for 30 minutes. Re-roll

non-stick baking paper to a 3mm-thick, 40cm x 40cm square.

the trimmings to 3mm thick. Using a 4cm heart cutter, cut out

Cut the pastry into 10 x 3cm-wide lengths and 8 x 1cm-wide

56 hearts, re-rolling the pastry as needed. Place on a baking tray

lengths. Place on baking trays lined with non-stick baking

lined with non-stick baking paper and refrigerate until required.

paper and refrigerate until needed.

While the pastry is chilling, place the ﬁg, lemon juice, caster

Preheat oven to 180°C (350°F). Place the apricot, caster sugar,

sugar and vanilla bean and seeds in a large saucepan over

vanilla and arrowroot in a large bowl and mix well to combine.

high heat. Bring to the boil and cook, stirring frequently,

Spread the cashew meal in the base of the pastry case and top

for 16–18 minutes or until thickened. Strain, reserving the

with the apricot mixture. Use the pastry strips to create a

syrup and discarding the vanilla bean. Refrigerate the ﬁg

lattice pattern (see how to make, page 118). Press the edges to

mixture and syrup, separately, until cool.

seal, trimming any excess pastry. Brush the pastry with the egg

Preheat oven to 180°C (350°F). Divide the almond meal

and sprinkle with the raw sugar. Place on a large baking tray

between the bases of the pastry cases and top with the ﬁg

and cook for 60–65 minutes or until golden brown and cooked

mixture. Spoon 1 tablespoon of the reserved ﬁg syrup into each

through. Stand for 30 minutes before serving. Serves 6–8.

case and top with the ﬂaked almonds. Brush each pastry rim

+ Cashew meal is available in the baking or nut aisle of the supermarket.

with the egg, top each with the pastry hearts, overlapping and trimming any excess. Brush with the egg and sprinkle with the

large sweet pie pastry

raw sugar. Place on baking trays and cook for 25–30 minutes or until golden brown and cooked through. Stand for 10 minutes

4½ cups (675g) plain (all-purpose) ﬂour

before serving. Makes 4.

½ cup (110g) caster (superﬁne) sugar 1½ teaspoons sea salt ﬂakes 185g cold unsalted butter, chopped 115g cold lard, chopped (see cook’s tips, page 112) 1½ tablespoons apple cider vinegar

¾ cup (180ml) iced water To make the pastry, place the flour, sugar and salt in a large bowl and mix to combine. Add the butter and lard and, using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs. Add the vinegar and water and, using a butter knife, bring the mixture together to form a rough dough. Lightly knead to bring the dough together, shape into 2 discs and wrap each in plastic wrap. Refrigerate for 30 minutes or until firm. Makes 1 quantity.

STYLING EMMALY STEWART. SEE DIRECTORY FOR STOCKIST DETAILS.

Wrap up your work of art with a couple of linen tea towels to make a sweet parcel ready for gifting, or just eating!

Just as delicious served warm or cooled, pies make perfect picnic fare. With juicy ﬁllings enclosed in a crisp crust, they’re easy to transport – just pop them in your bicycle basket and pedal to your favourite grassy spot for a blissful day in the dappled sun. Above left: Elite cake server, $12.95, from Wheel & Barrow. Above: Mixte bicycle in navy, from $399, wicker basket, $24, and rear wooden box in dark walnut, $99, from Papillionaire Bicycles. Amos Turkish towel in indigo and natural, $49.95, from Papaya, tied on with Lekker leather straps from Chainsmith. Leather bicycle wine rack, $49.95, from Cycle Style. Left: Attachable Lekker wicker basket, $79, from Chainsmith. Cyprus trug, $25, from The Lost and Found Department.

www.donnahay.com

121

EASY

ice-cream Frosty scoops of silky ice-cream have always been our favourite way to beat the heat. Using just four basic ingredients and a couple of zip-lock bags, our clever shortcut recipe makes it so easy to create this super-cool treat at home – no clunky ice-cream machine required! Mix in a swirl of caramel, ﬂavourful fruits or a decadent splash of coffee, then grab a luxe waffle cone or, go on, eat it straight from the tub! It’s time to meet our summer saviours…

RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART

photography CHRIS COURT styling STEVE PEARCE

sweet . ice-cream

matcha green tea ice-cream

www.donnahay.com

123

sweet . ice-cream

banana split ice-cream

vietnamese coffee ice-cream

www.donnahay.com

125

sweet . ice-cream

matcha green tea ice-cream

double choc-hazelnut ice-cream

3 cups (750ml) single (pouring) cream

1 cup (250ml) milk

1 cup (160g) icing (confectioner’s) sugar, sifted

1 tablespoon vanilla extract

1 cup (330g) chocolate-hazelnut spread

1 tablespoon matcha green tea powder+

½ cup (50g) Dutch cocoa

pistachio and white chocolate cones, to serve (see recipe, page 135)

chocolate-dipped pretzel cones, to serve (see recipe, page 134)

Place the cream, milk, icing sugar, vanilla and matcha in a

Place the cream, milk, vanilla, chocolate-hazelnut spread and

large jug and whisk until the sugar and matcha are dissolved.

cocoa in a large jug and whisk until the mixture is combined

Divide the mixture between 2 large zip-lock bags, pressing out

and the cocoa is dissolved. Divide the mixture between 2 large

as much air as possible, and seal. Lay each bag ﬂat on a baking

zip-lock bags, pressing out as much air as possible, and seal.

tray and freeze for 2½ hours or until ﬁrm and just frozen.

Lay each bag ﬂat on a baking tray and freeze for 3 hours or

Remove the bags from the freezer and, using your hands, gently bend each bag to break up the mixture into small pieces. Place

until ﬁrm and just frozen. Remove the bags from the freezer and, using your hands, gently

the mixture in a food processor, in 2 batches, and process for

bend each bag to break up the mixture into small pieces. Place

1–2 minutes or until just smooth, breaking up any large pieces

the mixture in a food processor, in 2 batches, and process for

with a spoon. Spoon into a 2-litre-capacity loaf tin and freeze for

2–3 minutes or until just smooth, breaking up any large pieces

2 hours or until ﬁrm. Scoop into cones to serve. Makes 1.6 litres.

with a spoon. Spoon into a 2-litre-capacity loaf tin and freeze for

+ Matcha is a powdered green tea from Asian food stores and tea stores.

2 hours or until ﬁrm. Scoop into cones to serve. Makes 1.8 litres.

banana split ice-cream 3 cups (750ml) single (pouring) cream 1 cup (250ml) milk 1 cup (160g) icing (confectioner’s) sugar, sifted 1 tablespoon vanilla extract ½ cup (95g) smooth peanut butter 1 cup (270g) mashed ripe banana chocolate ganache 1 teaspoon vanilla extract ¼ cup (60ml) single (pouring) cream 50g dark chocolate, finely chopped Place the cream, milk, icing sugar, vanilla and peanut butter in a large jug and whisk to combine. Add the banana and stir to combine. Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal. Lay each bag flat on a baking tray and freeze for 3 hours or until firm and just frozen. While the ice-cream is freezing, make the chocolate ganache. Place the vanilla and cream in a small saucepan over medium heat and bring to the boil. Remove from the heat, add the chocolate and stir until smooth. Set aside to cool. Remove the bags from the freezer and, using your hands, gently bend each bag to break up the mixture into small pieces. Place 1 bag of the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. Spoon into a 2-litre-capacity loaf tin. Spoon over half the ganache and swirl through, using a knife. Repeat with the remaining ice-cream mixture and ganache. Freeze for 2 hours or until firm. Scoop into bowls or cones to serve. Makes 1.8 litres.

double choc-hazelnut ice-cream

www.donnahay.com

127

blackberry swirl yoghurt ice-cream

sweet . ice-cream

apricot and ginger ice-cream

www.donnahay.com

129

OTTO BIB APRON IN SULPHUR WITH CHOCOLATE LEATHER STRAP FROM CARGO CREW

caramel swirl ice-cream

sweet . ice-cream

caramel swirl ice-cream

apricot and ginger ice-cream

3 cups (750ml) single (pouring) cream

12 small apricots (800g), pitted and chopped

1 cup (250ml) milk

1 cup (220g) caster (superﬁne) sugar

1 cup (160g) icing (confectioner’s) sugar, sifted

½ cup (115g) glacé ginger, chopped

1 tablespoon vanilla extract

1½ cups (375ml) single (pouring) cream

½ cup (150g) store-bought thick caramel

½ cup (125ml) milk

salted toffee cones, to serve (see recipe, page 135)

2 teaspoons vanilla extract

Place the cream, milk, icing sugar and vanilla in a large jug

Place the apricot, sugar and ginger in a medium saucepan over

and whisk to dissolve the sugar. Divide the mixture between

high heat. Cook, stirring, for 8 minutes or until syrupy. Remove

2 large zip-lock bags, pressing out as much air as possible, and

from the heat and set aside for 5 minutes. Using a hand-held

seal. Lay each bag ﬂat on a baking tray and freeze for 2½ hours

stick blender, blend until smooth and pour into a shallow tin.

or until ﬁrm and just frozen.

Freeze for 30 minutes or until cold.

Remove the bags from the freezer and, using your hands,

Place the cream, milk and vanilla in a jug and whisk to

gently bend each bag to break up the mixture into small pieces.

combine. Add the cold apricot puree and whisk to combine.

Place 1 bag of the mixture in a food processor and process for

Divide the mixture between 2 large zip-lock bags, pressing out

1–2 minutes or until just smooth, breaking up any large pieces

as much air as possible, and seal. Lay each bag ﬂat on a baking

with a spoon. Spoon into a 2-litre-capacity loaf tin. Spoon over

tray and freeze for 3 hours or until ﬁrm and just frozen.

half the caramel and swirl through, using a knife. Repeat with

Remove the bags from the freezer and, using your hands,

the remaining ice-cream mixture and caramel. Freeze for

gently bend each bag to break up the mixture into small pieces.

2 hours or until ﬁrm. Scoop into cones to serve. Makes 1.6 litres.

Place the mixture in a food processor, in 2 batches, and process for 2–3 minutes or until just smooth, breaking up any large pieces

blackberry swirl yoghurt ice-cream

with a spoon. Spoon into a 2-litre-capacity loaf tin and freeze for 2 hours or until ﬁrm. Spoon into paper cups to serve. Makes 1.6 litres.

3 cups (750ml) single (pouring) cream 1 cup (280g) natural Greek-style (thick) yoghurt

vietnamese coffee ice-cream

1 cup (160g) icing (confectioner’s) sugar, sifted 1 tablespoon vanilla extract

3 cups (750ml) single (pouring) cream

½ cup (110g) caster (superﬁne) sugar

1 cup (250ml) milk

1½ cups (225g) frozen blackberries

¾ cup (180ml) sweetened condensed milk

1 tablespoon lemon juice

1 tablespoon vanilla extract ¼ cup (10g) instant coffee granules

Place the cream, yoghurt, icing sugar and vanilla in a large jug and whisk until the sugar is dissolved. Divide the mixture

Place the cream, milk, condensed milk, vanilla and coffee in a

between 2 large zip-lock bags, pressing out as much air as

large jug and whisk to dissolve the coffee. Divide the mixture

possible, and seal. Lay each bag ﬂat on a baking tray and

between 2 large zip-lock bags, pressing out as much air as

freeze for 2½ hours or until ﬁrm and just frozen.

possible, and seal. Lay each bag ﬂat on a baking tray and freeze

While the ice-cream mixture is freezing, place the caster sugar, blackberries and lemon juice in a small saucepan over

for 3 hours or until ﬁrm and just frozen. Remove the bags from the freezer and, using your hands,

high heat. Cook, stirring occasionally, for 10 minutes or until

gently bend each bag to break up the mixture into small pieces.

syrupy. Refrigerate until cold.

Place the mixture in a food processor, in 2 batches, and process

Remove the bags from the freezer and, using your hands,

for 1–2 minutes or until just smooth, breaking up any large pieces

gently bend each bag to break up the mixture into small pieces.

with a spoon. Spoon the ice-cream into a 2-litre-capacity loaf tin

Place 1 bag of the mixture in a food processor and process for

and freeze for 2 hours or until ﬁrm. Scoop into bowls or cones to

2–3 minutes or until just smooth, breaking up any large pieces

serve. Makes 1.6 litres.

with a spoon. Spoon into a 2-litre-capacity loaf tin. Spoon over half the chilled blackberry mixture and swirl through, using a knife. Repeat with the remaining ice-cream mixture and blackberry mixture. Freeze for 2 hours or until ﬁrm. Scoop into bowls or cones to serve. Makes 1.7 litres.

www.donnahay.com

131

watermelon and raspberry ice-cream 1 vanilla bean, split and seeds scraped 800g finely chopped watermelon ½ cup (110g) caster (superfine) sugar 1 cup (160g) frozen raspberries 1½ cups (375ml) single (pouring) cream ½ cup (125ml) milk 2 teaspoons vanilla extract Place the vanilla bean and seeds, watermelon, sugar and raspberries in a large saucepan over high heat. Bring to the boil and cook, stirring occasionally, for 20 minutes or until syrupy. Set aside for 5 minutes to cool slightly. Remove the vanilla bean and discard. Using a hand-held stick blender, blend the mixture until smooth. Strain through a fine sieve, pour into a shallow tray and freeze for 30 minutes or until cold. Place the cream, milk and vanilla in a large jug and whisk to combine. Add the watermelon puree and whisk to combine. Divide the mixture between 2 large zip-lock bags, pressing out

vanilla ice-cream

as much air as possible, and seal. Lay each bag ﬂat on a baking tray and freeze for 3 hours or until ﬁrm and just frozen. Remove from the freezer and, using your hands, bend each bag to break up the mixture into small pieces. Place the mixture in a

vanilla ice-cream

food processor, in 2 batches, and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. Spoon the

3 cups (750ml) single (pouring) cream

ice-cream into a 2-litre-capacity loaf tin and freeze for 2 hours or

1 cup (250ml) milk

until ﬁrm. Scoop into bowls to serve. Makes 1.6 litres.

1 cup (160g) icing (confectioner’s) sugar, sifted cookies and cream cones, to serve (see recipe, page 135)

3 cups (750ml) single (pouring) cream

Place the cream, milk, icing sugar and vanilla in a large jug and

1 cup (250ml) coconut milk

whisk to dissolve the sugar. Divide the mixture between 2 large

¼ cup (65g) grated palm sugar

zip-lock bags, pressing out as much air as possible, and seal. Lay

1 tablespoon vanilla extract

each bag ﬂat on a baking tray and freeze for 2½ hours or until ﬁrm

2 x 560g cans lychees, drained

and just frozen.

Place the cream, coconut milk, palm sugar and vanilla in a

bag to break up the mixture into small pieces. Place the mixture

large jug and whisk until sugar is dissolved. Place the lychees

in a food processor and process for 2–3 minutes or until just

in a blender, pour in half the cream mixture and blend until

smooth, breaking up any large pieces with a spoon. Spoon the

smooth. Return the lychee mixture to the jug with the remaining

ice-cream into a 2-litre-capacity loaf tin and freeze for 2 hours

cream mixture and stir to combine. Divide the mixture between

or until ﬁrm. Scoop into cones to serve. Makes 1.6 litres.

Remove from the freezer and, using your hands, bend each

2 large zip-lock bags, pressing out as much air as possible, and seal. Lay each bag ﬂat on a baking tray and freeze for 2½ hours or until ﬁrm and just frozen. Remove the bags from the freezer and, using your hands, gently bend each bag to break up the mixture into small pieces.

cook’s tips + After placing the ice-cream mixture in the zip-lock bags, freeze only

Place the mixture in a food processor, in 2 batches, and process

until just frozen. If you freeze for longer or overnight, leave the

for 2–3 minutes or until just smooth, breaking up any large

zip-lock bags out at room temperature for 5 minutes to soften slightly

pieces with a spoon. Spoon the ice-cream into a 2-litre-capacity

before bending. This will make it easier to break the mixture up.

loaf tin and freeze for 2 hours or until ﬁrm. Scoop into bowls to serve. Makes 1.8 litres.

+ Take care not to over-process your ice-cream or the texture will become gritty, rather than soft and creamy.

OTTO BIB APRON IN SULPHUR WITH CHOCOLATE LEATHER STRAP FROM CARGO CREW. SEE DIRECTORY FOR STOCKIST DETAILS.

1 tablespoon vanilla extract

lychee and coconut ice-cream

sweet . ice-cream

watermelon and raspberry ice-cream

Download our enhanced app for iPad and Android

+ lychee and coconut ice-cream

to see Donna make our basic cheat’s ice-cream.

www.donnahay.com

133

chocolate-dipped pretzel cones

chocolate and strawberry cones

200g dark chocolate, melted

½ cup (30g) freeze-dried strawberries +

½ teaspoon vegetable oil

200g dark chocolate, melted

1 cup (50g) pretzels, chopped

½ teaspoon vegetable oil

6 store-bought wafﬂe cones

Place the melted chocolate and oil in a small bowl and stir to

Place the strawberries in a small food processor and process to

combine. Place the pretzel in a separate small bowl. Dip the top

form a ﬁne powder. Spread out the mixture on a small plate.

of 1 of the cones into the chocolate, tapping lightly to remove

Place the chocolate and oil in a small bowl and stir to combine.

any excess. Dip into the pretzel to coat the chocolate and place

Dip the top of 1 of the cones into the chocolate, tapping lightly to

upright in a glass to set. Repeat with remaining cones. Makes 6.

remove any excess. Press the rim into the strawberry and place upright in a glass to set. Repeat with remaining cones. Makes 6.

chocolate malt cones

+ Freeze-dried strawberries are available from health food stores.

200g dark chocolate, melted

chocolate and coconut cones

½ teaspoon vegetable oil ½ cup (35g) chocolate malt powder

200g dark chocolate, melted

6 store-bought wafﬂe cones

½ teaspoon vegetable oil ½ cup (40g) desiccated coconut

Place the melted chocolate and oil in a small bowl and stir to

6 store-bought wafﬂe cones

combine. Place the chocolate malt powder in a separate small bowl. Dip the top of 1 of the cones into the chocolate, tapping

Place the melted chocolate and oil in a small bowl and stir to

lightly to remove any excess. Dip into the powder to coat the

combine. Spread out the coconut on a small plate. Dip the top

chocolate and place upright in a glass to set. Repeat with

of the cone into the chocolate, tapping lightly to remove any

remaining cones. Makes 6.

excess. Dip the rim of 1 of the cones into the coconut and place upright in a glass to set. Repeat with remaining cones. Makes 6.

sweet . ice-cream

salted toffee cones

cookies and cream cones

½ cup (110g) caster (superﬁne) sugar

100g chocolate cream biscuits, ﬁnely chopped

2 tablespoons water

200g white chocolate melts, melted

2 tablespoons sea salt ﬂakes

6 store-bought wafﬂe cones

6 store-bought wafﬂe cones Place the biscuit and chocolate in separate small bowls. Dip Place the sugar and water in a small saucepan over low heat

the top of 1 of the cones into the chocolate, tapping lightly to

and stir to dissolve the sugar. Increase the heat to medium

remove any excess. Dip into the biscuit to coat and place upright

and cook for 4 minutes or until golden. Set aside for 1 minute.

in a glass to set. Repeat with remaining cones. Makes 6.

Spread out the salt on a small plate. Dip the top of 1 of the cones into the toffee and press the rim into the salt. Place upright

pistachio and white chocolate cones

in a glass to set. Repeat with remaining cones. Makes 6. 200g white chocolate melts, melted

peanut butter caramel and salted peanut cones

½ cup (70g) slivered pistachios

½ cup (180g) honey

Place the chocolate and pistachio in separate small bowls. Dip

¼ cup (70g) smooth peanut butter

the top of 1 of the cones into the chocolate, tapping lightly to

¼ cup (35g) salted peanuts, ﬁnely chopped

remove any excess. Dip into the pistachio to coat and place

6 store-bought chocolate and vanilla wafﬂe cones

upright in a glass to set. Repeat with remaining cones. Makes 6.

6 store-bought wafﬂe cones

Place the honey and peanut butter in a small saucepan over medium heat and stir to combine. Bring to a simmer and cook for 1 minute or until slightly thickened. Set aside for 1 minute. Place the peanut in a small bowl. Dip the top of 1 of the cones into the caramel, then into the peanut to coat. Place upright in a glass to set. Repeat with remaining cones. Makes 6.

www.donnahay.com

135

sweet . ice-cream

136

www.donnahay.com

Whether you’re scooping up for a party, or just cooling down with this sweet dessert, we have a few clever ideas to serve your cones in style. Using bits and pieces you’ll have on hand at home, let these pretty little ice-creams stand proud!

style and serving tips + Egg cups are the perfect size for one scoop of ice-cream – arrange a few on a tray to make a cute little tasting plate and serve with wooden tasting spoons so your guests can pick their favourite. + Pierce the cups of an overturned egg carton to make a sturdy stand

STYLING EMMALY STEWART

to keep your cones upright – no need to purchase anything new! + You’ll need to work fairly quickly when dipping the rims of the cones in the chocolate, and then in your desired coating. Fill the holes of a large mufﬁn pan with crushed nuts, crumbled biscuits and more to make an easy-access dipping station. + Empty glass milk bottles or small-mouthed glasses are perfect for setting aside your dipped cones to dry. They also make a cute hands-free serving idea for parties in need of a cool treat!

Up to

22% reduced fares^

You’re in good company If food fires your imagination you can enjoy the taste sensations of celebrity chefs Marco Pierre White or Atul Kochhar when you join Arcadia or Aurora on their 2017 adventures or on board Oceana during her 2016 Mediterranean cruises.

Take advantage of these offers available on many voyages including sectors to and from Australia.

plus On board spending money up to £980 per person# plus 50% reduced deposit+ plus Speciality Dining Credit £30pp~

VISIT POCRUISES.COM | CALL 13 24 28 | CONTACT YOUR TRAVEL AGENT ^Discount based on comparison to fare launched into market 10 September 2015 for Round World Cruise programme and 09 April 2015 for Europe sailings. Discounts up to 6% apply to selected cabin grades on Oceana Europe Cruises. #Maximum on board spending money listed is in GBP in a Mini-Suite cabin. On board spending money listed is in GBP, per person, applies to the first two guests sharing a cabin, is non-transferable, cannot be redeemed for cash or be used at the medical centre or casino. ~Dining credit is per person, added as on board credit and cannot be redeemed for cash or at the medical centre or casino. +Receive a 50% reduction off the standard deposit amount as specified in the brochure. Supplements apply for other cabin categories, please contact P&O Cruises World Cruising for details. Subject to limited availability. Conditions apply. Airfares, hotels and transfers additional. Valid for new bookings only, not combinable with any other offer. Offer commences on 04 January 2016 and ends 31 March 2016. A limited number of cabins have been set aside at these special fares, once sold fares may revert to a higher fare. Fares may be withdrawn or varied, P&O Cruises World Cruising reserves the right to do so at any time. To be read in conjunction with the Terms and Conditions contained in the latest P&O Cruises World Cruising brochures which passengers will be bound by. Whilst all information is correct at the time of publication, offers are subject to change. Please check with P&O Cruises World Cruising at the time of booking. Carnival plc trading as P&O Cruises. ABN 23 107 998 443.

PHOTOGRAPHY CHRIS COURT STYLING EMMALY STEWART AHOY TRADER VINTAGE OARS FROM AHOY TRADER, ELM WOOD ANTIQUE RECTANGLE STOOL FROM CITTA DESIGN, OUTPOST WALL BANNER FROM PONY RIDER, HELLO SAILOR KNOCKER FROM THE SOCIETY INC. SEE DIRECTORY FOR STOCKIST DETAILS.

S tyle an travel

ocean COOL

Time for a sea change? Tap into that summer beach getaway feeling with a nautical theme in a soothing coastal palette of navy and white. photography CHRIS COURT styling EMMALY STEWART

From left: Indigo Brush stripe mug, $32.95, Swatch mugs in bluestone and cashmere, $21.95 each, and Handstamped anchor bottle, $18.95, all from Robert Gordon. Fishs Eddy weathered buoy mugs, $14 each, from West Elm. Tam spoon, $7.95, from Country Road.

. style .

No need to go overboard – just add a couple of maritime motifs for a marine-inspired look that steers away from kitsch. Seek out small anchors or napkins reminiscent of naval ﬂags to pair with vin tage brass accen ts and contemporary blue and striped ceramics.

From left: Hein denim placemat, $14.95, and Tilda napkin, $34.95 (pack of 4), from Country Road. Indigo Brush Terra stripe dinner plate, $37.95, from Robert Gordon. Tailor’s pin, $20, from The Society Inc. Vintage brass anchor stylist’s own. Menu Norm porcelain dinner bowl in ocean blue, $59, from Urban Couture. Oak marmalade spoon, $12, from Funkis. Small brass tray, $22, from The Society Inc. Dypt hand-forged brass cutlery, $600 (set of 4), from The Bay Tree.

www.donnahay.com

141

. style .

SEE DIRECTORY FOR STOCKIST DETAILS.

Embrace your sense of adven ture by channelling design elements from life on the high seas. Weathered leather, coiled rope and raw timber add warmth to an otherwise cool colour scheme, resulting in a style that is simultaneously rustic and chic.

Above: Wooden mortar and pestle,

Right: Nautical leather coasters, $44,

$34.90, and round chopping block,

from West Elm. Anchor glasses, $7.95

$59.90, from Citta Design. Life oil

each, from Scout House. Armadillo &

dish, $16.95, from Robert Gordon.

Co Zinnia coasters, $125 (from a set

Teak cheese or chopping paddle,

of 6 placemats and coasters), from

$35, and Laguiole knife, $35, from

Urban Couture. Saddle leather bar

The Lost and Found Department.

tool set, $84, from Pottery Barn. Glass

Small vintage French pine bread

baubles, $10, from The Society Inc.

board, $65, from Scout House. Small

Opposite page: Buoy drink dispenser,

blue paper bag, $24, Uashmama.

$84, Saddle leather ﬂask, $44, and

Odie dip bowl, $34.95 (set of 2), from

bar tool set, $84, from Pottery Barn.

Country Road. Above right: Opinel

Glass bottle with wood stopper, $29

folding knife with sheath, $39, and

(set of 2), from West Elm. Harvest

Otto Messer anchor pocket knife,

large water pitcher, $48, and Indigo

$109, from Scout House. Mixed

3 material hanging, $190, from The

material knives, $70 each, from The

Society Inc. Water carafe, $48, and

Society Inc. Little chief ﬂag and little

wine bottle with pewter labels, $60,

X ﬂag, $29 each, from Pony Rider.

from Williams-Sonoma.

www.donnahay.com

143

O ANTA

. travel .

PHOTOGRAPHY LEIGH GRIFFITHS + TONY AMOS WORDS ELOISE BASUKI

T O K Y O

Join the crowd below the shimmering lights of Shibuya or escape the buzz and ﬁnd zen in the greenest gardens and peaceful temples. Wherever you happen to stumble, Japan’s enigmatic capital is the perfect place to get lost. www.donnahay.com

145

. travel .

SEE & DO An alluring blend of traditional culture and modern technology, Tokyo has something for everyone. Whether you want to relax and unwind among zen gardens and temples, shop for high-end fashion or the latest gadgets, or you’re just on a foodie mission, this fascinating and seemingly endless city will answer the call.

SHOP 'TIL YOU DROP From window-shopping in high-end Ginza to hunting for vintage ﬁnds in Shimokitazawa, Tokyo can satisfy any shopaholic’s spending desires. Harajuku is a must for all things kawaii (cute) and eccentric, and a colourful spot to people-watch. The best department stores surround the famous Shibuya crossing, while Kappabashi Street in Taito is a cook’s paradise, with hand-beaten knives, elegant ceramics and every kitchen tool you could need.

CULTURE TRIP Symbols of Japan’s history are visible everywhere, but the Edo-Tokyo Museum offers a curated glimpse of the city’s past with large-scale model buildings, kabuki theatre performances and exhibits of daily life in the Edo period. The Roppongi district has many art galleries to browse, and religious shrines can be spotted all over the city, signifying Japan’s strong Shinto and Buddhist culture. The large torii gate in Yoyogi Park leads to the Meiji Shrine, a tranquil spot to relax.

146

www.donnahay.com

GETTING THERE

If you plan on seeing more

Tokyo’s Narita airport operates

parts of the country, it’s worth

most international ﬂights, but

purchasing a Japan Rail (JR) pass

it’s also possible to ﬂy to Haneda

which allows unlimited train

airport, which is closer to the

travel to certain areas. The fast

city centre. Tokyo is covered by

Shinkansen bullet trains make

a fast and efﬁcient train system,

crossing the country an easy

making it a simple trip into the

day trip and it’s quite possible to

city from either airport and the

include a jaunt to Kyoto, Osaka,

easiest way to get around town.

or Mount Fuji in your itinerary.

This page (clockwise from left): The Nezu museum has a beautiful Japanese garden with sculptures popping up through the foliage; a small temple in Tokyo’s eastern Koto ward; hidden laneways are scattered throughout the city; Buddhist sculptures at the Nezu museum in the Minato district; a Shinto priest is escorted by two bridal attendants at a traditional wedding in the Meiji shrine, a popular location for such an event.

SUSHI BREAKFAST A must for seafood fans, start the day at the Tsukiji Fish Market, the world’s largest and busiest ﬁsh market, for a fresh sushi breakfast. Early risers can catch the tuna auction at 5am, and watch 200kg ﬁsh carved up and sold to the best sushi chefs across the city.

HOT SPRING SOAK Onsen (hot springs) are located throughout the city at public baths and high in the mountains. Hakone is a pretty town about an hour from Tokyo, and its volcanic land offers plenty of steamy natural baths that overlook stunning snow-capped peaks. Or head north to Jigokudani Monkey Park to soak among the ﬂuffy snow monkeys.

KYOTO EXCURSION Just a two-hour bullet train ride from the city, Kyoto offers the most beautiful and serene gardens and thousands of glittering temples and shrines to explore. As the sun sets, make your way to Gion to spot kimono-clad geisha scurry along the cobblestone streets. Stay for dinner, a plum wine and perhaps a little karaoke.

Opening page: The crowds in Shinjuku. Opposite page (clockwise from top left): A busy shopping street in Shibuya; taxis can be seen through the streets of Tokyo and come in a range of bright, glossy colours. They aren’t cheap, but the drivers will always offer a premium service; The Mikimoto store is a historic Japanese jewellery store that ﬁrst opened in Ginza in 1899. Its newly renovated building is known for its glowing pink facade and irregular windows.

. travel .

Asakusa, famous for its popular Sensoji Buddhist temple, is a traditional neighbourhood that offers many shopping streets ﬁlled with traditional food stalls and souvenir shops. Opposite page (from top to bottom): peeking into a neighbourhood restaurant; ice coffee is a cool refreshment in Shimokitazawa during the warm summer days.

STAY & RELAX Japanese hospitality is known to be generous and accommodating. From the luxury hotels that tower over the business districts of Shinjuku and Shinagawa to the warm and cozy ryokans (traditional inns) that offer a glimpse of Japanese lifestyle, your home away from home will become a quiet oasis in this busy city.

MODERN MINIMALIST Bright and contemporary Japanesestyle designer rooms provide a comfortable retreat to relax in among Tokyo’s art-ﬁlled Meguro district. Claska (claska.com/en)

ROOM WITH A VIEW See the spectacular city sprawl and even catch a glimpse of Mount Fuji from the windows of this elegant ﬁve-star Shinjuku hotel. Park Hyatt (tokyo.park.hyatt.com)

OPPOSITE: PHOTOGRAPHY CHRIS COURT (SKEWERS) RECIPE JESSICA BROOK STYLING STEVE PEARCE

This page (clockwise from top left): The Claska hotel is ﬁtted with an art gallery and restaurant, and was designed by Japanese architects and designers to offer a boutique hotel with modern Japanese style; the bathroom in the Itanoma room; Claska has 21 rooms based on ﬁve different themes – the Tatami rooms are inspired by traditional tatami (straw mat) bedrooms;

EAT & DRINK Food is an important part of Japanese life and every meal is always made with great pride and precision. Duck into one of the many tiny ramen restaurants tucked away in hidden laneways and slurp a steaming bowl of tonkotsu noodle soup, a slow-cooked pork broth that’s topped with a perfectly oozy egg and charred roast pork. Afuri, in the trendy river-side suburb of Ebisu, offers a unique take

pork and chicken kushiyaki skewers

with its lighter yuzu citrus ramen that’s perfect for warmer days. If sushi is more your style, the best can be found in intimate high-end restaurants such as the three-Michelin-starred Sushi Saito in the Roppongi district. Fresh tuna, mackerel and more are deftly sliced

pork and chicken kushiyaki skewers

before your eyes and plated like works of art. Spend a night strolling though Shinjuku’s Golden Gai, a maze of alleyways packed with

½ cup (125ml) soy sauce

cozy bars selling smoky kushiyaki (grilled skewers). The most

2 teaspoons grated ginger

popular is yakitori (chicken skewers), which uses every part of the

1 clove garlic, crushed

chicken, grilled until caramelised and brushed with a sweet soy glaze. To drink, say kanpai (bottom’s up!) with an ice-cold beer, or

¹⁄³ cup (80ml) sake ¹⁄³ cup (80ml) mirin (Japanese rice wine)

do as the locals do and sip the night away with a carafe of sake.

1 tablespoon caster (superﬁne) sugar 500g chicken thigh ﬁllets, trimmed and cut into 2cm pieces

Coffee and doughnuts are Tokyo’s latest craze. Shimokitazawa is the hippest place to caffeinate, with single origin brews and the best soy milk doughnuts.

4 green onions (scallions), cut into 3cm lengths 600g piece pork belly, rind removed and cut into 2cm pieces vegetable oil, for brushing shichimi togarashi, salted edamame beans and Japanese mustard+, to serve Preheat a char-grill pan or barbecue to high heat. Place the soy sauce, ginger, garlic, sake, mirin and sugar in a small saucepan over medium heat. Bring to the boil and cook for 6 minutes or until syrupy. Set aside. Thread the chicken and onion onto 6 metal skewers and thread the pork onto 6 metal skewers. Brush the skewers lightly with the soy sauce mixture. Brush with oil and grill for 4 minutes. Turn, brush with more of the soy sauce mixture and cook for a further 4 minutes or until charred. Serve with the remaining soy sauce mixture, shichimi togarashi, edamame and mustard. Serves 4. + Japanese mustard is available from Asian food stores.

www.donnahay.com

149

recipe index MEAT & POULTRY lemongrass fish larb noodles with

blue cheese ranch dressing

pimm’s pops

lime and crème fraîche lobster rolls

roasted peach and blueberry

pesto mayonnaise prawn toasts

portuguese-style barbecued

roasted garlic and ancho chilli clams

char-grilled chicken with green chilli and corn salsa char-grilled tahini pork skewers

seafood platter

chicken with beetroot salad and dukkah dressing

spicy tabasco lobster sliders

grilled lamb with eggplant chips and chilli romesco

kimchi hotdogs

68 60

pork and chicken kushiyaki skewers sherry vinegar braised brisket

64 24 77

potato salad

67 32 72

spicy lamb pizza with vine-ripened tomatoes sriracha pork belly skewers with cucumber salad

char-grilled tomato skewers with dill pesto 106

ricotta pasta

29 78

spicy nduja and cheese gozleme tomato salad

watercress and walnut

pesto pasta salad

23 67

SOMETHING SWEET

102

131

apricot lattice pie

120

banana and coconut three-milk cake

126

barbecued oysters three ways

blackberry and elderflower pie

116

brown butter lobster rolls

blackberry swirl yoghurt ice-cream

131

blueberry and lemon pie

112

caramel swirl ice-cream

131

double choc-hazelnut ice-cream

126

fig and almond pies

120

noodle salad

char-grilled scallop and prawn cabbage rolls with tomato dashi dressing

106

lychee and coconut ice-cream

132

matcha green tea ice-cream

126

nectarine and raspberry pie

112

coconut salmon with coconut lime dressing crispy snapper with sumac and lime

passionfruit tart with

honey wood-smoked salmon with quick-pickled tomato

www.donnahay.com

102

raspberry and coconut float

watermelon and grapefruit float

caramelised rum pineapple

chocolate and coconut cones

134

chocolate and strawberry cones

134

chocolate malt cones

134

chocolate-dipped pretzel cones

134

cookies and cream cones

135

pickled radish green chilli pickled cucumbers

46 44 120

peanut butter caramel and salted peanut cones

135

pistachio and white chocolate cones

135

salted toffee cones

135 43

sweet pie pastry

112

tomato jam

106

banana split ice-cream

char-grilled chilli octopus

150

apricot and ginger ice-cream

and capers

pineapple and passionfruit float

sichuan peppercorn pickled carrots 83

wagyu burger with

baked mussels with tomato

espresso and salted caramel float

large sweet pie pastry

preserved lemon and ricotta-stuffed

sumac lamb with couscous tabouli

FISH & SEAFOOD

131

watermelon and raspberry ice-cream 132

fennel and lemon thyme

crispy salami, crushed pea and

sticky char siu chicken

bacon bourbon jam

vietnamese coffee ice-cream

caraway and dill pickled onion 87

tomato granita with mixed heirloom 15

94 132

char-grilled potato salad with

zucchini flowers 104

and roasted raspberry jam vanilla ice-cream

DRINKS 60

VEGETABLES, PASTA & CHEESE

pickleback coleslaw 34

EVERYTHING ELSE

and buffalo mozzarella bruschetta

spiced steaks with zucchini and crispy chickpeas

crispy ginger

creamy mustard dressing

smoky pork ribs with celery and smoky texan barbecued chicken

pickled ginger

wasabi mayo lobster rolls with

barbecued corn with a trio of butters

slow-roasted lamb shawarma with smoky eggplant

149

slow-cooked lamb ribs with mint and malt vinegar relish

wasabi tiger prawns with

lemongrass and coriander grilled chicken skewers

spicy tomato pickled prawns with char-grilled sourdough

herb-crumbed pork schnitzels with quick-pickled watermelon rind

dashi mayonnaise

ice-cream sandwiches

116

smashed pavlova with mulberries

spicy oyster po’ boys with

green peppercorn t-bone steaks with barbecue relish

chilli dressing

peach, honey and vanilla pie

PHOTOGRAPHY CHRIS COURT

buttermilk fried chicken wings with

stockists

directory + measures Where to find the suppliers used in this issue of donna hay magazine.

CUP CONVERSIONS FOR BASIC INGREDIENTS 1 cup almond meal (ground almonds)

110g

3¾ oz

1 cup brown sugar

175g

6 oz

1 cup white sugar

220g

7 oz

1 cup caster (superﬁne) sugar

220g

7 oz

+ Anaconda 1300 558 990; anacondastores.com

1 cup icing (confectioner’s) sugar

150g

5 oz

+ Barneys New York barneys.com

1 cup plain (all-purpose) or self-raising ﬂour

150g

5 oz

+ Cargo Crew (03) 941w1 9850; cargocrew.com.au

1 cup fresh breadcrumbs

70g

2²⁄³ oz

1 cup ﬁnely grated parmesan

80g

2½ oz

1 cup uncooked rice

200g

7 oz

+ Cycle Style 0409 606 773; cyclestyle.com.au

1 cup cooked rice

165g

5¾ oz

+ Funkis (02) 9358 3093; funkis.com

1 cup uncooked couscous

200g

7 oz

+ JB HI-FI jbhiﬁ.com.au

1 cup cooked, shredded chicken, pork or beef

160g

5¾ oz

1 cup pitted olives

160g

5¾ oz

+ Adidas adidas.com.au + Ahoy Trader (02) 6680 8216; ahoytrader.com

+ Chainsmith (02) 8068 2859; chainsmith.com.au + Citta Design (02) 9360 7904; cittadesign.com + Country Road 1800 801 911; countryroad.com.au

+ Lightly (03) 9417 2440; lightly.com.au + Mitchell Road Antique & Design Centre (02) 9698 0907; mitchellroad.wordpress.com + Papaya (02) 9386 9980; www.papaya.com.au

LIQUID MEASURES

+ Papillionaire Bicycles 1300 554 256; papillionaire.com.au

cups

+ Pony Rider (02) 8911 3518; ponyrider.com.au

metric

imperial

¼ cup

60ml

2 ﬂ oz

¹⁄ ³ cup

80ml

2½ ﬂ oz

½ cup

125ml

4 ﬂ oz

²⁄ ³ cup

160ml

5 ﬂ oz

+ Scout House (03) 9525 4343; scouthouse.com.au

¾ cup

180ml

6 ﬂ oz

+ Spence and Lyda (02) 9212 6747; spenceandlyda.com.au

1 cup

250ml

8 ﬂ oz

+ Top3 by Design 1300 867 333; top3.com.au

2 cups

500ml

16 ﬂ oz (1 American pint)

2½ cups

625ml

20 ﬂ oz (1 Imperial pint)

4 cups

1 litre

32 ﬂ oz

+ Pottery Barn 1800 232 914 ; potterybarn.com.au + Punch Gallery (02) 9810 1014; punchgallery.com.au + Robert Gordon (03) 5941 3302; robertgordonaustralia.com + Sachajuan (07) 3395 4997; sachajuan.com.au

+ The Bay Tree (02) 9328 1101; thebaytree.com.au + The Lost and Found Department 0414 474 686; thelostandfounddepartment.com.au + The Society Inc. (02) 9331 1592; thesocietyinc.com.au + Uashmama (02) 9130 7875; uashmama.com.au

SOLID MEASURES

+ Urban Couture (02) 9698 0736; urbancouture.com.au

metric

+ West Elm 1800 239 516; westelm.com.au + Wheel & Barrow (08) 8282 2100; wheelandbarrow.com.au + Williams-Sonoma 1800 231 380; williams-sonoma.com.au

If items are not listed, they are from Donna Hay’s personal collection or from overseas. All prices listed are approximate

imperial

20g

¾ oz

60g

2 oz

125g

4 oz

180g

6 oz

250g

8 oz

500g

16 oz (1 lb)

1kg

32 oz (2 lb)

and correct at the time of going to press. Details were given by the suppliers and manufacturers listed.

advertising directory EACH ISSUE, WE BRING YOU THE LATEST PRODUCTS AND SERVICES FROM OUR ADVERTISERS.

Cobram Estate

Tamar Valley Dairy

Kuvings

Cobram Estate Classic Flavour Intensity Extra

The little tub of Tassie that contains a touch

Introducing Kuvings Whole Slow Cold Press Juicer

Virgin Olive Oil offers fresh aromas of green

of pure Tasmanian mountain air, Tamar Valley

CS600. Whole fruit can be juiced for up to eight

grass and tomato bush. It’s ideal for sautéing,

Dairy’s yoghurt is made using the finest locally

hours continuously, preserving more nutrients and

grilling and salad dressings – or enjoy simply with

sourced fresh Tasmanian milk. To view the full

producing 40 litres per hour. Better nutrition, more

some crusty bread. Visit cobramestate.com.au

range, visit tamarvalleydairy.com.au

flavour and better tasting juice. kuvings.net.au

Luigi Bormioli

Thermostone

Indomie

Made in Italy from an advanced crystal glass

New Décor Thermostone with realseal lid allows

Indomie’s new authentic flavour, Spicy Beef Ribs,

formula, Luigi Bormioli’s Prestige wine glass is

you to cook, serve, store, freeze and reheat all

has a rich beef flavour with bite! Each packet

dishwasher safe for more than 4000 cycles, with

from the one dish! The lid’s soft silicone seal

includes four different delicious flavour sachets

a 25-year guarantee. Available in Myer and David

and air release vent button create a leak-proof,

so you can make your noodles just how you like

Jones stores nationally. Call 1800 651 146

airtight seal. Available in four sizes. decor.com.au

them. For more information, visit indomie.com.au

Le Creuset

Fisher & Paykel

EasiYo

Meet the new Signature Cast Iron Casseroles –

Fisher & Paykel’s 60cm Built-in Oven features a

Everything tastes better when you make it

the next evolution of Le Creuset’s enamelled

77-litre usable capacity, making it one of the most

yourself. Delicious and nutritious, with no artificial

cast-iron cookware, featuring brand new design

spacious ovens on the market, fitting 30 per cent

ingredients and billions of live cultures in every

enhancements to offer better durability, versatility

more than traditional European ovens. For more

spoonful, share the goodness of homemade with

and comfortable cooking. Call 1300 767 993

information, visit fisherpaykel.com.au

EasiYo Homemade Yogurt. Visit easiyo.com

things I love

One of my favourite things about summer is the excuse to eat outdoors – I try to do it as much as possible and make the warm days stretch out as long as I can! A handy little portable barbecue is just the thing when it comes to planning impromptu picnics in the park or by the beach, and it can easily turn an afternoon of fishing on the jetty into a dinnertime feast by the water at sunset (providing we’ve been lucky with our catch, that is!). As a backup, there’s always simply grilled sausages or skewers – I always marinate them beforehand or pack a few spices to sprinkle over for extra flavour. Then all you need is a refreshing squeeze of lemon to finish, and a few chilled drinks on the side. Sounds like the perfect summer’s day to me!

154

www.donnahay.com

PHOTOGRAPHY CHRIS COURT STYLING EMMALY STEWART GASMATE CHARMATE DISPOSABLE BARBECUE FROM ANACONDA. SEE DIRECTORY FOR STOCKIST DETAILS.

eating outdoors

THE INSPIRATION

THE CREATION

THE PRESTIGE

OUR BEST-SELLING GLASS COLLECTION

yslbeauty.com.au

Edie Campbell

THE NEW ADDICTION

Donna Hay - Feb/Mar 2016

Articles inside

Withflakycrustsandjammyfillings, theserusticfruitpiesareasweettreat tobringtoparties and picnics