Donna Hay - Oct/Nov 2017 by Lawrence Ambrocio

ISSUE 95 OCT/NOV 2017 www.donnahay.com

16th birthday

COLLEC TOR ’ S EDITION

With a focus on quality and reliability, Bosch appliances deliver the best in performance, convenience and value.

A. Bosch 600mm ‘Series 8’ 18-Function Steam Oven. 18 cooking functions including steam cooking.

$3279

CSG656RS1A

B. Bosch 140mm ‘Series 8’ Warming Drawer. 20L capacity and telescopic pull-out drawers with 4 heat settings.

$999ea

BIC630NS1A

C. Bosch 600mm ‘Series 8’ 15-Function Pyrolyctic Oven. $3299ea PerfectRoast multipoint meat probe for automatic temperature adjustment. HRG6767S2A

D. Bosch 600mm ‘Series 8’ 12-Function Combination Oven. Integrated microwave function.

$2449

CMG656RS1A

E. Bosch ‘Series 8’ Integrated Dishwasher. $2199 HygienePlus technology. WELS 5 stars, 12L/wash on Eco 45 programme. SMV88TX01A

F. Bosch 900mm ‘Series 8’ Induction Cooktop. Flex Induction combines cooking zones for large cookware.

$3499

PXV975DC1E

G. Bosch ‘Series 8’ 287L Integrated Bottom-Mount Fridge. Easy lift shelf with soft-closing door. KIN34P60AU

PACKAGE TOTAL:

26,620

$3299ea

sweet sixteen . cover recipe

www.donnahay.com

chocolate salted caramel swirl cupcakes ½ cup (125ml) water 110g unsalted butter, chopped 1 egg

¹⁄ ³ cup (80g) sour cream 2 teaspoons vanilla extract 1 cup (150g) plain (all-purpose) flour, sifted ¾ teaspoon bicarbonate of (baking) soda, sifted 1 cup (220g) caster (superfine) sugar ¼ teaspoon sea salt flakes, plus extra, for sprinkling ¼ cup (75g) store-bought dulce de leche or thick caramel

here’s little I love more than creating food to celebrate, and, while I can’t quite believe it’s been 16 years since I sent my ﬁrst issue to the printers, I’m very happy to share this special edition with you.

¼ cup (25g) Dutch cocoa powder, sifted chocolate mousse icing 400g 70% dark chocolate, chopped ½ cup (125ml) single (pouring) cream 6 egg yolks 2 eggwhites 1 cup (250ml) double (thick) cream, whipped to soft peaks

When I think about all of the recipes we have created over the years and all the food trends that have come and gone, what strikes me are the classic recipes that have stood the test of time. Our very ﬁrst cover recipe was a vanilla bean semifreddo, and it looks as good to me now as it did back then – simple yet perfect. That philosophy of simple food made beautiful has never let me down, whether I’m making a quick weeknight meal or a generous Sunday lunch. Then of course, there’s dessert – stunning layer cakes, amazing puddings, chocolate everything… always striving to make each recipe as perfect – and simple – as possible. And now, with ‘sweet 16’ as our theme for this issue, we were inspired to ﬁll the pages with plenty of treats, starting with our cover star – honestly the best chocolate cupcake I have ever tried. I loved creating this issue and I hope you love reading it. Enjoy!

Preheat oven to 160°C (325°F). Place the water and butter in a medium saucepan over medium heat and stir until the butter is melted. Add the egg, sour cream, vanilla, flour, bicarbonate of soda, sugar and salt, and whisk to combine. Place one-third of the mixture in a medium bowl, add the dulce de leche and mix to combine. Add the cocoa to the remaining mixture and mix until smooth. Spoon the caramel mixture into 12 x ½-cup-capacity (125ml) cupcake tins lined with patty cases and top with the chocolate mixture. Cook for 25–28 minutes or until cooked when tested with a skewer. Place on a wire rack to cool completely. While the cakes are cooling, make the chocolate mousse icing. Place the chocolate in a large heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Remove from the heat. Place the single cream and egg yolks in a small jug and whisk to combine. Add to the chocolate and stir until smooth. Place the eggwhites in a medium bowl and whisk until soft peaks form. Carefully fold through the chocolate mixture. Add the double cream and gently fold through. Cover with plastic wrap and refrigerate for 1 hour or until firm. Place the mousse in a piping bag fitted with a 1.5cm star-shaped nozzle. Pipe the icing onto the cakes and sprinkle with the extra salt. Serve immediately or refrigerate until ready to serve. MAKES 12.

You can connect with me any time, any place. @donna.hay @donnahaymagazine

facebook.com/ donnahay

twitter.com/ donnahay

pinterest.com/ donnahayhome

youtube.com/ donnahayonline

*Visit welleco.com.au/ourgift to receive a free Hydrator Bottle with every order of Alkalising Formula 300g Refill. Valid till 31st October 2017, 11:59pm AUSTRALIAN AEST. Offer cannot be applied to previous purchases and cannot be redeemed for cash. Not applicable with recurring delivery or any other offer. Limit one per customer. Terms of offer are subject to change.

Future THE

Beauty

Why an Australian company just won “Worlds Best Beauty Product” and is changing our beauty habits forever.

What started as a wellness trend, is now a global phenomenon, a way of life, and an integral part of a superhealthy daily regime. WelleCo.com has pioneered the beauty ingestible movement with its premium line of bio-live absorbable nutrients. If beauty begins from the inside out, then taking a daily shot of easily absorbed, nutrient-rich powder is a beauty no-brainer. Cult product, THE SUPER ELIXIR by WelleCo was developed by leading nutritional doctors and has a growing fan-base worldwide due to its efficacy. For the modern consumer, beauty ingestibles are fast becoming a non-negotiable part of their daily beauty regime. FOR MORE VISIT WELLECO.COM

YOUR GIFT Our hydrator bottle valued at $24 with every 300g Alkalising Formula Reﬁll* from welleco.com.au/ourgift

EDITOR-IN-CHIEF Donna Hay MANAGING EDITOR Francesca Percy COPY + DIGITAL EDITOR Agilene De Villa

--------------------------------------------------------------------------------------------CREATIVE DIRECTOR Drina Thurston DEPUTY ART DIRECTOR Charlotte Matters DESIGNER Hannah Schubert SENIOR ART DIRECTOR – PROMOTIONS Elen Le Glanic

--------------------------------------------------------------------------------------------FOOD DIRECTOR Steve Pearce SENIOR FOOD EDITOR Jessica Brook FOOD EDITOR Amber De Florio ASSISTANT FOOD EDITOR Georgie Esdaile MARKET EDITOR Hannah Brady PHOTOGRAPHY Chris Court, Ben Dearnley, William Meppem, Anson Smart OFFICE + EDITORIAL COORDINATOR Rebecca Skountzos (02) 9282 6500 DIGITAL EDITOR Virginia Ford SPONSORSHIPS + COLLABORATIONS MANAGER Ruby Gillard (02) 9282 6500

--------------------------------------------------------------------------------------------GENERAL MANAGER, NETWORK SALES Paul Blackburn HEAD OF COMMERCIAL SOLUTIONS, LIFESTYLE Milena Hopkins GROUP SOLUTIONS MANAGER, FOOD Ed Faith GROUP SOLUTIONS MANAGER, PREMIUM FOOD Danica Robinson STRATEGY MANAGER, PREMIUM FOOD Thea Pillay COMMERCIAL SOLUTIONS SPECIALIST, PREMIUM FOOD Imogen Rafferty QLD COMMERCIAL DIRECTOR, LIFESTYLE Rose Wegner (07) 3666 6903 VIC GROUP SOLUTIONS MANAGER, LIFESTYLE Vanessa Seidel ASIA ADVERTISING Kim Kenchington, MediaWorks Asia (852) 2886 1106

--------------------------------------------------------------------------------------------NEWS LIFE MEDIA CHIEF DIGITAL OFFICER Nicole Shefﬁeld DIRECTOR OF FOOD Fiona Nilsson EXECUTIVE ASSISTANT TO GROUP PUBLISHERS OF LIFESTYLE AND FOOD Peita Byrnes SENIOR COMMERCIAL MANAGER Josh Meisner COMMERCIAL MANAGER Serene Soh DIRECTOR OF COMMUNICATIONS Sharyn Whitten GENERAL MANAGER, RETAIL AND CIRCULATION Brett Willis MARKETING AND COMMERCIAL INTEGRATION DIRECTOR Rachael Delalande MARKETING MANAGER Amanda Donald PRODUCT MANAGER – DIGITAL EDITIONS Danielle Stevenson SUBSCRIPTION ACQUISITION MANAGER Grant Durie DIGITAL PLATFORM MANAGER Stuart McDowell NATIONAL PRINT SERVICES MANAGER Mark Moes (02) 8045 4918 PRODUCTION MANAGER Leanne George (02) 8045 4921 ADVERTISING COORDINATOR Gina Jiang (02) 8045 4923 PRE-PRESS PRODUCTION News PreMedia

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

donna hay (accounts, production) NewsLifeMedia, Level 1, 2 Holt St, Surry Hills NSW 2010 PHONE (02) 9288 3000 Published by NewsLifeMedia Pty Ltd (ACN 088 923 906), Level 1, 2 Holt St, Surry Hills

+ Our best-ever cacao desserts + Fresh + Light recipe collections + Step-by-step guides

visit donnahay.com/blog

NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871 178). Distributed by Gordon & Gotch, Unit 2, Bldg 2B, mFive Industry Park, 1 Moorebank Ave, Moorebank NSW 2170. Printed by PMP Limited, Paper fibre is from sustainably managed forests and controlled sources.

EXPERIENCE THE CREAMY SENSATION of Castello® Double Cream Brie

Matured from the centre for a mild taste and soft, creamy texture castellocheese.com

CONTENTS

SPRING EVERY DAY FRESH + LIGHT Classic slices with a nourishing spin from the new issue of Fresh + Light magazine

STAFF SHORTCUTS Team dh share their favourite secret ingredients for speedy, tasty dinners

162

QUICK FIX Clever ideas for snacks, desserts and entertaining, ready in a flash

FAST WEEKNIGHT MEALS Midweek dinners made simple with light spring flavours

EVERY ISSUE PRINT SUBSCRIPTIONS

Our birthday issue is full of beautiful spring ideas. Take your pick from simple weeknight meals, weekend cooking to impress and stunning cakes and sweet treats.

Subscribe for one year for just $42.95 with our easy auto-renewal offer

116

STOCKISTS

SPECIAL DAYS

Like what you see? Here’s where you’ll find the products in these pages

175

IN SEASON

RECIPE INDEX

COVER PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE COVER RECIPE JESSICA BROOK

Find all your favourite recipes here

The vegetable favourite, zucchini, is at its

176

best and brimming with delicious possibilities

DIGITAL SUBSCRIPTIONS

for warm spring days

Try our award-winning app for iPad and Android with clever cook modes

177

Stretchy, silky and creamy, there’s no end to

THINGS I LOVE

the delightful ways meals can be uplifted by

I can’t get enough of my number-one sweet ingredient and baking essential

FAVOURITE THINGS

mozzarella and its cheesy relations

178

102

INSPIRED With layers of irrepressibly brilliant flavour, these modern main meal salads are set to become a regular on your menu

118

LOCATION Take a step inside this magical space and join our sweet 16 celebration, filled with stunning, elegant cakes

128

ON TREND We’ve taken jewel-like blood oranges from the tree to the table with incredible treats and desserts for any occasion

146

SWEET These enticing sweet creations are made

using wholefoods and natural sweeteners – keeping all of the feel-good flavour

162

INTRODUC NG

UBEROSE E OUR & TUBEROSE LE SOIR One per fect flower fused into two luxurious p a r fum s . Radiant by day. Elegant at n ig ht. Available at AERIN.com, Myer and David Jones #AERINBeauty

FROM LEFT • DAYTRIP LIDDED SMALL BASKET, from Pottery Barn • PAPER WINE BAGS, from Uashmama • SAUVIGNON BLANC, from Cloudy Bay • OUTDOORS

from Plumm • ROUND SIGNATURE CAST IRON CASSEROLE IN MARINE, from Le Creuset • OVAL SIGNATURE CAST IRON from Le Creuset • OVAL SIGNATURE CAST IRON CASSEROLE IN MARINE, from Le Creuset • JAR AND TEA TOWEL, stylist’s own

STEMLESS WHITE+ WINE GLASSES, CASSEROLE IN DUNE,

fresh + light extract

In this extract from the new issue of donna hay Fresh + Light magazine, we’ve taken our favourite slices and given them a spin for an enriching feel-good boost.

PHOTOGRAPHY ANSON SMART STYLING STEVE PEARCE RECIPES AMBER DE FLORIO MERCHANDISING LYNSEY FRYERS

For more sweet treats as well as tempting recipes using wholefoods and seasonal produce, this quarterly issue of donna hay Fresh + Light magazine is on sale now.

on sale now www.donnahay.com

fresh + light extract

A CLASSIC SLICE

is one of the good things in life, going hand in hand with cosy morning tea, favourite lunchbox snacks or the irresistible array at a cake stall. Using wholesome ingredients and clever tricks to boost the goodness factor, we’ve given a few of our best-loved slices a nourishing makeover, ready to create some delicious new memories…

RASPBERRY CHIA JAM SLICE

www.donnahay.com

MAPLE

E CARAMEL HA ZELNUT S L I C

ICE SL

CHO COL ATE MOU SSE

fresh + light extract

maple caramel hazelnut slice

To make the chocolate mousse topping, scoop the firm coconut cream from the top of the cans and place in the bowl of an electric

1½ cups (135g) rolled oats

mixer. Add the cacao powder and icing sugar and whisk for

1½ cups (120g) desiccated coconut

1 minute or until the mixture comes together and is firm. Using

1 cup (120g) almond meal (ground almonds)

a palette knife, spread on top of the cooled base. Dust with Dutch

15 fresh dates (225g), pitted

cocoa. Refrigerate for 1 hour to set. Slice and serve.

1 teaspoon vanilla extract

+ Refrigerate the coconut cream for at least 6 hours or overnight

50g unsalted butter, chopped and melted

to allow the cream to separate. Do not shake before opening.

2 cups (280g) hazelnuts, toasted and roughly chopped

Note: You can refrigerate this slice in an airtight container

maple caramel

for up to 5 days.

MAKES 20.

½ cup (85g) rapadura sugar

raspberry chia jam slice

1 teaspoon vanilla bean paste 1 cup (250ml) maple syrup 50g butter, chopped

500g frozen raspberries ⅓ cup (80ml) maple syrup

Preheat oven to 160°C (325°F). Place the oats, coconut, almond

1 teaspoon vanilla extract

meal, dates, vanilla and butter in a food processor and process

2 tablespoons white chia seeds

for 3–4 minutes or until the mixture comes together. Press into

200g 70% dark chocolate, chopped

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

2 teaspoons melted coconut oil

baking paper, smoothing the top with a spoon. Cook for

cacao base

25 minutes or until firm. Set aside to cool slightly.

1 cup (90g) rolled oats

To make the maple caramel, place the sugar, vanilla and

1 cup (80g) desiccated coconut

maple syrup in a medium saucepan over high heat. Cook for

1 cup (120g) almond meal (ground almonds)

8 minutes or until the temperature reaches 120°C (250°F)

80g unsalted butter, chopped and melted

on a sugar thermometer. Add the butter and stir quickly to

10 fresh dates (150g), pitted

combine. Pour evenly over the base and top with the hazelnuts.

¼ cup (25g) raw cacao powder

Refrigerate for 1 hour to set. Slice and serve.

MAKES 20.

Note: You can refrigerate this slice in an airtight container

Place the raspberries, maple syrup and vanilla in a medium

for up to 10 days.

saucepan over high heat. Cook, stirring occasionally, for 15–18 minutes or until softened and liquid has reduced.

chocolate mousse slice

Remove from the heat and add the chia seeds. Stir to combine and set aside for 20 minutes to cool.

1½ cups (135g) rolled oats

Preheat oven to 160°C (325°F). To make the cacao base, place

1 cup (80g) desiccated coconut

the oats, coconut, almond meal, butter, dates and cacao powder

1 cup (120g) almond meal (ground almonds)

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

15 fresh dates (225g), pitted

mixture comes together.

80g unsalted butter, chopped and melted

Press into a lightly greased 20cm x 30cm slice tin lined with

½ cup (50g) raw cacao powder

non-stick baking paper, smoothing the top with a spoon. Cook

chocolate mousse topping

for 25 minutes or until firm. Set aside to cool slightly.

2 x 400ml cans coconut cream, refrigerated overnight+

Pour the raspberry chia jam over the cacao base, smoothing

⅓ cup (35g) raw cacao powder, sifted

with a palette knife. Place the chocolate and coconut oil in

¼ cup (40g) icing (confectioner’s) sugar, sifted

a heatproof bowl over a small saucepan of boiling water and

dutch cocoa, for dusting

cook, stirring, until melted. Pour over the raspberry jam, spreading with a palette knife. Refrigerate for 2 hours to set.

Preheat oven to 160°C (325°F). Place the oats, coconut, almond

Slice and serve.

meal, dates, butter and cacao powder in a food processor and

Note: You can refrigerate this slice in an airtight container

process for 3–4 minutes or until the mixture comes together.

for up to 10 days.

MAKES 20.

Press into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper, smoothing the top with a spoon. Cook for 20 minutes or until firm. Set aside in the tin to cool completely.

www.donnahay.com

fresh + light extract

S L ICE

RHUBARB GRANOL A CRUMBLE

www.donnahay.com

G IN G ER NU T C RUN

CH S L ICE

fresh + light extract

gingernut crunch slice

rhubarb granola crumble slice

3 cups (450g) cashews

1½ cups (135g) rolled oats

⅓ cup (80ml) coconut cream

1½ cups (120g) desiccated coconut

2 teaspoons ﬁnely grated ginger

1 cup (120g) almond meal (ground almonds)

1 teaspoon ground ginger

15 fresh dates (225g), pitted

⅓ cup (80ml) maple syrup

1 teaspoon vanilla extract

coconut base

50g unsalted butter, chopped and melted

15 fresh dates (225g), pitted

2 cups (240g) store-bought granola

1½ cups (135g) rolled oats

rhubarb chia jam

1 cup (200g) buckwheat

200g rhubarb, trimmed and thinly sliced

1½ cups (120g) desiccated coconut

1 teaspoon vanilla extract

50g unsalted butter, chopped and melted

⅓ cup (60g) rapadura sugar

3 teaspoons finely grated ginger

2 tablespoons white chia seeds

buckwheat crumble ¾ cup (150g) buckwheat

To make the rhubarb chia jam, place the rhubarb, vanilla and

2 tablespoons maple syrup

sugar in a small saucepan over medium heat. Cook, stirring occasionally, for 15 minutes or until soft. Remove from the heat,

Preheat oven to 160°C (325°F). Place the cashews in a large bowl, cover with boiling water and set aside to soak for 20 minutes. To make the coconut base, place the dates, oats, buckwheat,

add the chia and stir well to combine. Set aside for 30 minutes. Preheat oven to 160°C (325°F). Place the oats, coconut, almond meal, dates, vanilla and butter in a food processor and

coconut, butter and ginger in a food processor and process for

process for 3–4 minutes or until the mixture comes together.

3–4 minutes or until the mixture comes together. Press into a

Press into a lightly greased 20cm x 30cm slice tin lined with

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

non-stick baking paper, smoothing the top with a spoon. Cook

paper, smoothing the top with a spoon. Cook for 20 minutes or

for 20 minutes or until firm. Set aside to cool slightly.

until firm. Set aside to cool. Increase oven to 200°C (400°F).

Spread the rhubarb chia jam over the base and top with the

Drain the cashews and place in the clean food processor.

granola, lightly pressing to secure. Refrigerate for 1 hour to set.

Add the coconut cream, fresh ginger, ground ginger and maple

Slice and serve.

syrup. Process for 3–4 minutes, scraping down the sides

Note: You can refrigerate this slice in an airtight container

occasionally, or until smooth and creamy. Using a palette knife,

for up to 10 days.

MAKES 20.

spread the cashew mixture over the cooled base and refrigerate for 2 hours to set. To make the buckwheat crumble, place the buckwheat and maple syrup on a baking tray lined with non-stick baking paper and toss to combine. Cook for 10 minutes or until golden. Set aside to cool completely. Scatter the crumble over the slice and press gently to secure. Refrigerate for 1 hour to set. Slice and serve.

MAKES 20.

Note: You can refrigerate this slice in an airtight container for up to 10 days.

Our gorgeous quarterly edition of donna hay Fresh + Light magazine is the perfect ingredient to live a beautifully balanced life.

www.donnahay.com

For more recipes and ideas, this jam-packed issue is on sale now.

Burrata and charred zucchini with salsa verde For the recipe, visit H N .CO M . AU / PRIDEANDPRODUCE

Three Blue Ducks restaurants, Bronte, Byron Bay and Rosebery, NSW

C H E F ’ S C H O I C E : CO O KS CO - O P Z U CC H I N I – cook s co-op.com

T H R E E B LU E D U C KS.CO M

The surf-loving chef famed for his farm-to-table philosophy says mastering food simplicity is a ﬁne art. The starting point of any raw dish is the very freshest of ingredients, and is equally as important as good produce.

“The best place for me to be is in the kitchen, cooking and being part of a team,” says Mark LaBrooy, chef and co-founder of the Three Blue Ducks restaurant group. “I love exploring food, playing around with ideas and working with the like-minded people you get in this industry.” The keen surfer fostered a love of the culinary arts early in life thanks to Nils Strömland, his uncle, role model and chef at Fisk. By the age of 18, Mark embarked on a career in the kitchen that saw him earn his ﬁrst stripes at Tetsuya’s and then Cafe Morso before the travel bug bit. Seven years in the Northern Hemisphere included stops in Morocco and Switzerland, where he added the prestigious Josef, in Zurich, to his CV, and saw him cross paths with his future business partners, Bronte locals Chris Sorrell and Sam Reid-Bouquist. When the trio all returned to Sydney the ﬁrst thing on their minds was to start the business they’d often talked about and, in September 2010, they opened the doors of Three Blue Ducks in Bronte. Combining a winning menu with the sustainability philosophy of using organic, fair-trade, biodynamic and locally sourced produce; comprehensive waste-reduction measures; rainwater harvesting; solar-electricity generation and running a kitchen garden that recycles food waste, Three Blue Ducks saw its business model succeed beyond early expectations. Two more outlets have followed: a restaurant and produce store which opened some two years ago at The Farm – a 33-hectare property in Byron Bay – and another opening in Rosebery, Sydney, last year. For Mark, the ethical business practice extends beyond recycling or food provenance: “I feel responsibility also to the people who depend on us for a living.” While the zucchini that forms the hero of the recipe Mark has created for Pride & Produce can be grown at The Farm, the Ducks in Sydney rely on Cooks Co-op, the brainchild of former Longrain head chef, Martin Boetz. As well as growing vegetables on an 11-hectare property in the Hawkesbury River region of NSW, Boetz has formed a co-operative with other growers in the area to distribute seasonal, freshly harvested produce to a long list of restaurants where food provenance and quality are priority.

Free-range pork belly 12-hour porchetta For the recipe, visit H N .CO M . AU / PRIDEANDPRODUCE

LP’s Quality Meats Restaurant & Bar, Chippendale, NSW L PSQ UA L I T Y M E ATS.CO M

C H E F ’ S C H O I C E : B O R R OW DA L E F R E E- RA N G E P O R K – borrowdalefreerang e.com.a u

The chef whose passion is protein knows the secret of unlocking flavours is pinpoint cooking control. Justice is done to the flavours of fine-quality meat by . The accuracy of timing and temperature is everything.

It’s unexpected for a chef who owns and runs a business called LP’s Quality Meats to admit he originally “hated the idea of being a butcher”, but Luke Powell says it took a relatively recent career epiphany to set him on this path. The New Zealander, who has called Sydney home for 11 years, got his first taste of the industry at age 13, when he started washing dishes at a local restaurant for pocket money. So keen was he to make a beeline for life in kitchens that his mother had to talk him out of quitting school there and then. He stayed in education till he was old enough take up a chef’s apprenticeship. A visit to these shores in his youth made quite an impression. “Sydney just blew me away,” says the Kiwi, who went on to serve as head chef for two years at Tetsuya’s in the city’s CBD. But he wasn’t to overcome his antipathy towards meat production until his globetrotting career took him to upstate New York, where he worked at Blue Hill at Stone Barns a working farm restaurant and educational centre. Blue Hill’s farm to table philosophy incubated Luke’s passion for involvement in the creation of food well before the cooking stage, in particular smoking and slow cooking meat. LP’s Quality Meats is renowned for its huge Southern Pride meat smoker, which was shipped all the way from Tennessee. This behemoth helps to create menu winners such as applewood smoked ocean trout, made from scratch smoked sausages, and smoked chicken with paprika and dill rub, as well as the 12 hour porchetta recipe Luke has created specially for Pride & Produce. And while the Southern Pride works hard overnight doing its part to eke out the flavours of the flesh, Luke asserts it’s still all down to the quality of the meat itself. His producer of choice is Borrowdale, a family run farm near Goondiwindi on Queensland’s Darling Downs that raises and processes Large White/ Landrace cross pigs to the highest RSPCA and free range certification standards. Clearly cruelty free farming not only assuages the keen meat lover’s conscience but also promises discerning butchers, restaurateurs and chefs – and their customers – the highest-quality, most flavoursome of meat cuts.

Chargrilled octopus puttanesca For the recipe, visit H N .CO M . AU / PRIDEANDPRODUCE

Icebergs Dining Room and Bar, Bondi; Dolphin Hotel, Surry Hills, NSW

C H E F ’ S C H O I C E : F R E M A N T L E O C TO P U S – fremantleoctopu s.com.au

I D R B.CO M ; D O L P H I N H OT E L .CO M . AU

The chef of an iconic beachside eatery knows better than anyone how to get the best out of seafood.

Preparing seafood is all about the and chefs love the sousvide method for its ﬁne-tuned control.

Sydney’s fine dining scene has an aunty to thank for the career choice of one of its favourite protagonists. Monty Koludrovic, executive chef of Icebergs Dining Room and Bar and The Dolphin Hotel, grew up in Lismore and Byron Bay. His aunt would frequently take him to Sydney as a kid and he looks back fondly on those visits, as it was these early exposures to restaurant going that cultivated his reverence for the world of fine dining. The “aha!” moment was when she took him to The Boathouse on Blackwattle Bay sometime in the mid ’90s. “I recall it vividly; it was that experience that showed me how food could be amazing, creative, expressive and intuitive,” he says. “It didn’t necessarily make me decide to become a chef there and then, but it started something.” Monty left home young to make his own way in Sydney and worked in cafes to pay his way through higher education. It was when faced with the choice between taking up a university scholarship or staying in the kitchen that he opted to defer his studies. He is still yet to take up that scholarship. His career has taken him far and has included Cafe Sydney before a three year stint at where it all (sort of) started: The Boathouse on Blackwattle Bay. Four years of travelling added La Trompette and The Grill Room at the Dorchester in London to his CV and left him with an appetite to broaden his horizons upon his return to Australia in 2007, joining Justin North at Bécasse. His career ascension continued by way of Melbourne and back to Byron before he returned to Sydney three years ago to take the Icebergs role. For the recipe he created for Pride & Produce, Monty namechecks his supplier, Fremantle Octopus: “They are the mothership and they use a string of local fisherman to catch their product.” He chose to focus on octopus because he “wanted to do seafood but something other than fish. Octopus is good for marinating and takes low temperature slow cooking really well. And it’s sustainable.” The fact Western Australian octopuses themselves enjoy a restaurant quality diet feasting on the likes of greenlip abalone, western rock lobster and blue swimmer crabs – plays no small part in their reputation as one of the world’s best-tasting octopuses.

N O CO O KTO P R EQ U I R E D : P R EC I S E P OAC H I N G IN MINUTES

Olive-oil ice-cream sandwich with halva, pistachio and brownsugar shortbread For the recipe, visit H N .CO M . AU / PRIDEANDPRODUCE

Nomad, Surry Hills, NSW

C H E F ’ S C H O I C E : D E L I C I O U S DA I R I E S CO U N T RYST Y L E C R E A M – on Faceb ook

N O M A DW I N E .CO M . AU

Blending is a byword for creamy smoothness in delicious dairy-based desserts, as this acclaimed chef attests.

Desserts such as ice-cream can be labourintensive, so any appliances that let you focus on ﬂavours and ingredients.

Jacqui Challinor, the head chef of Nomad restaurant in Sydney’s Surry Hills, initially wanted to get into nutrition or food styling for magazine shoots. To that end she embarked on a TAFE catering course. “It was there that I realised I loved being in the kitchen instead!” The biggest obstacle to her change of career path was her own anxiety: “It’s very much a man’s world and I was hesitant about stepping into an apprenticeship,” she explains. “But a friend who’d got tired of hearing me complaining said, ‘Just go for it!’ and so I did.” Jacqui apprenticed under Christopher Whitehead at Mad Cow (“I can’t speak highly enough of him; really great guy and an excellent chef”). An early role in a cafe, in which she was left largely to her own devices, was both a thrown in the deep end environment and “a great learning experience; I had creative freedom and I learnt a great deal, including self reliance”. But it is her Maltese mother whom she credits with educating her on the special role food plays in life and as more than just a source of nutrients: “I grew up with those European, Mediterranean ideals around eating, where food is the centre of a family occasion. It’s about friendship and family coming together as a form of nourishment.” It is this thought that stays front and centre for Jacqui’s sense of job satisfaction. “I love feeding people and making them happy,” she says. “I love cooking in a restaurant, knowing that it’s a place where people come together to celebrate something, or just to spend time with each other and I love the way the food I’m making is what brings them together.” In the recipe she has created for Pride & Produce, Jacqui uses olive oil sourced from Alto, a family run operation that produces award winning oil and table olives from its 20,000 tree farm in the foothills of the Great Dividing Range in New South Wales. Her star ingredient here is the cream Countrystyle Cream from Delicious Dairies in the Kyvalley region of northern Victoria, to be precise. It’s made its way into both the ice cream and the homemade butter used in the shortbread. “It’s very versatile,” Jacqui says, adding that the free-to-roam cows produce cream with “a higher butter fat than most creams in the market”.

P OW E R P R E P P I N G : A N A L L- P U R P O S E , M U LT I - F U N C T I O N M AC H I N E

Australia’s favourite* whole egg mayonnaise, because you can’t improve on perfection. *Source: IRi Aztec Scan, National, to 16/07/17

We love simple ideas that deliver beautiful flavour and these clever spring spins fit the bill perfectly. Try new ways with Peking duck pancake wrappers, gourmet jaffles and sweet treats using elderflower cordial. photography CHRIS COURT + WILLIAM MEPPEM styling STEVE PEARCE

www.donnahay.com

CLOCKWISE (from top): Liz Egan grates garlic for the lamb dish; adding the Ardmona Diced Tomatoes; preparing the spice mix; and rubbing it on the leg of lamb; seasoning the onion mix.

Indian spiced lamb with tomatoes 2-2½kg lamb leg (bone-in) ¼ cup (60ml) extra virgin olive oil 5cm-piece ginger (25g), finely grated 4 cloves garlic, finely grated 2 onions, chopped 4 sprigs curry leaves 2 x 400g cans Ardmona Diced Tomatoes 3 cups (750ml) chicken stock 400g can brown lentils, rinsed, drained 200g baby spinach Cooked basmati rice, hot lime pickle and mango chutney, to serve Spice mix 1 tbs each ground cumin, curry powder and garam masala (Indian spice mix) 1 tsp ground turmeric ½ tsp ground cinnamon Cheat’s raita 250g tzatziki 1 tbs each chopped dill and coriander leaves ½ tsp ground cumin Preheat oven to 180°C.

‘SPC’ AND ‘ARDMONA’ ARE REGISTERED TRADEMARKS OF SPC ARDMONA

For the spice mix, combine all the spices in a small bowl. Use 1 tbs of the spice mix to coat the lamb. Set aside at room temperature for 1 hour. Heat 2 tbs oil in a large, heavy-based saucepan over high heat. Add the lamb and cook, turning frequently, for 6 minutes or until browned on all

4-4½ hours, or until the lamb is tender and pulls

grown in golden soil

sides. Using tongs, transfer the lamb to a large,

apart easily using a fork. Stir through the lentils,

Ardmona’s vine-ripened tomatoes range

heavy-based casserole with a lid. Return the

then cover and set aside to rest for 20 minutes.

includes: Diced, Crushed, Whole Peeled and

saucepan to medium heat. Add the ginger, garlic and onion, and cook, stirring, for 3-4 minutes. Add half the curry leaves and the remaining spice mix,

Meanwhile, for the raita, combine all the ingredients in a small bowl and set aside. Heat the remaining oil in a small frying pan over

and cook, scraping the bottom of the pan with a

high heat. Add the spinach and cook, tossing

wooden spoon, for 2 minutes or until aromatic.

frequently, for 1 minute or until wilted.

Season to taste, add the tomatoes and stock, and cook, stirring, for 2 minutes or until simmering. Pour the onion and tomato mixture over lamb.

Transfer the lamb to a deep platter (or serve directly from casserole). Scatter with the remaining curry leaves and serve with the sautéed

Cover with baking paper and the lid (or cover

spinach, basmati rice, pickle, chutney and raita.

tightly with foil) and transfer to the oven. Cook for

Serves 6.

its Rich & Thick varieties: Classic, Mixed Herbs, Basil and Garlic, and Onion and Garlic. For more recipes, visit: facebook.com/ardmona

Fast food. Straight from your kitchen. Love the look of this? Find the recipe at thermomix.com.au/unrealfood

Real life. Unreal food.

TMDHIAU_a

When life gets busy, it’s easy to forget the minor details. Like dinner is at your place tonight, and everyone will be here in ten minutes. Have delicious takeaway favourites ready faster than your local on a Friday night, no matter what life throws at you. To book your Cooking Experience, get in touch with your Consultant, visit thermomix.com.au or call 1800 004 838.

PHOTOGRAPHY CHRIS COURT

in season . zucchini

crab, ricotta and tarragon stuffed zucchini flowers 88

www.donnahay.com

RECIPES AMBER DE FLORIO + STEVE PEARCE MERCHANDISING HANNAH BRADY

photography CHRIS COURT styling STEVE PEARCE

The abundance of possibilities created by beautiful zucchini varieties has inspired us to put it front and centre with these fresh recipes for warm spring days.

in season . zucchini

chargrilled zucchini with garlic and lemon www.donnahay.com

mixed zucchini and green tomato salad

www.donnahay.com

in season . zucchini

crab, ricotta and tarragon stuffed zucchini flowers

mixed zucchini and green tomato salad 2 teaspoons Dijon mustard

150g cooked picked crab meat

2 tablespoons lemon juice

¾ cup (180g) ricotta

2 tablespoons extra virgin olive oil

2 teaspoons finely grated lemon rind

2 teaspoons honey

2 tablespoons finely chopped tarragon

sea salt and cracked black pepper 500g mixed zucchini (courgette) +, thinly sliced

sea salt flakes 16 zucchini (courgette) flowers (see page 97)

on a mandoline

vegetable oil, for deep-frying

4 green tomatoes, thinly sliced

2 tablespoons self-raising (self-rising) flour

1 lemon, thinly sliced

lemon wedges, to serve batter

200g aged goat’s cheese ++, rind on, thinly sliced 2 cups (40g) woodland sorrel leaves +++

1 cup (150g) cornflour (cornstarch)

1 punnet micro (baby) lemon balm, to serve

½ cup (75g) self-raising (self-rising) flour 1¾ cups (430ml) iced water

Place the mustard, lemon juice, oil, honey, salt and pepper in a small bowl and whisk to combine. Set aside.

To make the batter, place the cornflour, self-raising flour

Place the zucchini, tomato, lemon, goat’s cheese and

and water in a large bowl and mix with a butter knife

sorrel on a large serving platter. Top with lemon balm, salt

until just combined (the mixture will be a bit lumpy). Set

and pepper and drizzle with the dressing to serve. SERVES 4.

aside for 10 minutes to stand.

+ We used a mixture of green, grey and round zucchini (see page 97).

Place the crab meat, ricotta, lemon rind, tarragon and

++ You can find aged goat’s cheese in specialty grocers. If it is

1 teaspoon of the salt in a medium bowl and mix to

unavailable, substitute firm goat’s cheese.

combine. Place in a piping bag fitted with a 1cm round

+++ You can find woodland sorrel leaves in specialty greengrocers

nozzle and pipe the mixture into each zucchini flower,

or farmers markets.

twisting the petals to enclose. Half-fill a large saucepan with oil. Place over medium heat until it reaches 180°C (350°F) on a deep-frying thermometer.

prawn and chorizo zucchini pasta

In batches, dust the zucchini flowers in the flour, then dip in the batter. Cook for 2–3 minutes or until golden. Drain and serve with salt and lemon wedges. SERVES 4.

2 air-dried chorizo (about 300g), casings removed, chopped 2 tablespoons extra virgin olive oil

chargrilled zucchini with garlic and lemon

2 cloves garlic, thinly sliced 20 medium green (raw) tiger prawns (shrimp)

5 green and grey zucchini (courgette) (about 1kg), thinly sliced lengthways 1 clove garlic, crushed

(about 500g), peeled and roughly chopped 5 zucchini (courgette) (about 1kg), spiralised or shredded using a julienne peeler

1 teaspoon finely grated lemon rind

sea salt and cracked black pepper

¼ cup (60ml) extra virgin olive oil

finely grated parmesan, to serve

sea salt and cracked black pepper ½ cup flat-leaf parsley leaves, finely chopped

Place the chorizo in a food processor and process until

½ teaspoon chilli flakes

finely chopped. Heat the oil in a large frying pan over

sliced bread, to serve

high heat. Add the chorizo and cook, stirring occasionally, for 4 minutes. Add the garlic and prawn and cook for

Preheat a chargrill pan or barbecue over high heat. Cook

5 minutes or until the prawn is cooked and chorizo is

the zucchini, in batches, for 3 minutes each side or until

crispy. Remove from the heat.

charred and cooked through. While the zucchini is cooking, place the garlic, lemon rind, oil, salt and pepper in a medium bowl and mix to combine. Gently toss the zucchini in the oil mixture. Top with the parsley and chilli flakes and serve with the bread. SERVES 4. 94

www.donnahay.com

Add the zucchini, salt and pepper and toss to combine. Divide between plates and sprinkle with the parmesan to serve. SERVES 4.

prawn and chorizo zucchini pasta

mustard and cumin pickled zucchini

in season . zucchini

ZUCCHINI VARIETIES Greyarezucchini actually Mild in flavour, round zucchini

are available from farmers markets.

pale green in colour, with a thinner skin than regular zucchini. Find them at greengrocers and farmers markets.

Female zucchini ﬂowers have the ﬂower attached to the fruit. They are available from greengrocers.

Easily

available from supermarkets, green zucchini are suited to a multitude of dishes.

at farmers Found markets, male zucchini

ﬂowers have a delicate ﬂower and a long stem. www.donnahay.com

in season . zucchini

Delicate and tender, zucchini pairs

wonderfully with robust ﬂavours. Whether fried, pickled, chargrilled or simply served raw, different yet equally delicious characters are revealed.

www.donnahay.com

caper and parmesan crusted veal with zucchini fries and tuna white bean dip

mustard and cumin pickled zucchini 1 tablespoon mustard seeds

½ cup (100g) capers, drained and finely chopped

1 tablespoon cumin seeds

½ cup (15g) finely grated parmesan

1 tablespoon finely grated ginger

sea salt and cracked black pepper

½ cup (110g) white (granulated) sugar

1 tablespoon extra virgin olive oil

2 teaspoons sea salt flakes

1.8kg (6-bone) veal rack, trimmed and tied

2 cups (500ml) white wine vinegar

1 tablespoon Dijon mustard

1 cup (250ml) water

tuna white bean dip

8 small zucchini (courgette) (about 650g), quartered

185g can tuna in olive oil, drained

1 lemon, quartered

400g can cannellini (white) beans, rinsed and drained ½ cup (120g) sour cream

Place the mustard seeds, cumin, ginger, sugar, salt,

parmesan-crusted zucchini fries

vinegar and water in a medium saucepan over medium

½ cup (75g) plain (all-purpose) flour

heat and bring to the boil. Cook for 6 minutes. Add the

2 eggs, lightly beaten

zucchini and lemon and toss to combine. Set aside to

1 cup (70g) panko (Japanese) breadcrumbs

marinate for 1 hour. Serve. SERVES 4–6.

½ cup (15g) finely grated parmesan

Note: This pickled zucchini can be kept in sterilised glass jars for

16 zucchini (courgette) flowers, trimmed (see page 97)

up to one month. We served it with bread and cheese.

To make the tuna white bean dip, place the tuna,

zucchini and dill scones

cannellini beans, sour cream and pepper in a food processor and process until smooth. Set aside. Preheat oven to 220°C (425°F). Place the capers,

3 zucchini (courgette) (about 450g), grated ¼ cup dill sprigs, finely chopped

parmesan, salt and pepper in a medium bowl and stir to

¼ cup finely sliced chives

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

2¾ cups (410g) self-raising (self-rising) flour

Rub the veal with salt and pepper and cook for 4 minutes

125g unsalted butter, finely chopped

each side. Place on a large oven tray, brush with the

1 teaspoon caster (superfine) sugar

mustard and press with the caper mixture to coat. Cover

1 teaspoon sea salt flakes

loosely with aluminium foil and cook in the oven for

1 cup (250ml) buttermilk, plus extra for brushing

10 minutes. Remove the foil and cook for a further

2 zucchini (courgette), thinly sliced lengthways

15 minutes for medium or until cooked to your liking. While the veal is cooking, make the parmesan-crusted

into 12 slices honey and lemon balm, to serve

zucchini fries. Place the flour in a small bowl. Place the egg, salt and pepper in a medium bowl and whisk to

Preheat oven to 200°C (400°F). Place the zucchini in a clean

combine. Place the breadcrumbs and parmesan in a

tea towel and squeeze out any excess liquid. Place in a

separate medium bowl, tossing to combine. In batches,

medium bowl and add the dill and chives. Place the flour

dust the zucchini flowers in the flour, dip in the egg

in a large bowl. Add the butter and use your fingertips

mixture and press into the breadcrumbs. Place on a large

to rub it into the flour mixture until it resembles fine

oven tray lined with non-stick baking paper and cook for

breadcrumbs. Add the sugar and salt and mix to combine.

12 minutes or until golden and crunchy.

Make a well in the centre of the mixture and add the

Serve the parmesan-crusted zucchini fries with the veal and tuna white bean dip. SERVES 4.

buttermilk and zucchini mixture. Using a butter knife, mix the dough until just combined, making sure not to over-mix. Lightly grease a 12 x ½-cup-capacity (125ml) mufﬁn tin. Line each hole with a zucchini slice and divide the scone dough between the holes, folding the zucchini slices over. Brush with the extra buttermilk and cook for 15 minutes. Reduce temperature to 180°C (350°F) and cook for a further 15 minutes or until cooked through. Drizzle with the honey and top with the lemon balm to serve. MAKES 12.

in season . zucchini

zucchini and dill scones www.donnahay.com

101

the

MOZZARELLA family

Delicate, rich and creamy, mozzarella (and its close relations, burrata, bocconcini and stracciatella) is the perfect ingredient to take meals to new heights. Whether melted over ciabatta, daintily dotted in pasta or simply served whole, it guarantees a simple, elegant meal to impress.

RECIPES JESSICA BROOK MERCHANDISING HANNAH BRADY VINTAGE INDUSTRIAL EUROPEAN BUTCHER’S BLOCK, FROM FOSSIL VINTAGE.

photography CHRIS COURT styling STEVE PEARCE

favourite things . mozzarella

www.donnahay.com

103

favourite things . mozzarella

smoked mozzarella and olive sandwich 104

www.donnahay.com

baby buffalo mozzarella with fennel puree, spicy salami and olives

This milky, creamy wonder is tipped to be the new favourite in the cheese world. Stracciatella, meaning ‘torn apart’ in Italian, is actually the silky, stretchy ﬁlling enclosed within a pouch of burrata – a hidden treasure!

VINTAGE ZINC STEEL DOUGH BOWL, FROM SCOUT HOUSE.

favourite things . mozzarella

stracciatella with chilli oil and anchovy crumb www.donnahay.com

107

favourite things . mozzarella

baby buffalo mozzarella with fennel puree, spicy salami and olives

roasted garlic, pine nut and bocconcini spinach linguine

50g unsalted butter, chopped

2 bulbs garlic

2 small fennel, trimmed and chopped, fronds reserved

1 tablespoon extra virgin olive oil

and ﬁnely chopped

1 teaspoon sea salt ﬂakes

4 cloves garlic, sliced

½ cup (15g) finely grated parmesan, plus extra to serve

¹⁄ ³ cup (80ml) milk

cracked black pepper

sea salt and cracked black pepper

300g fresh spinach linguine

2 tablespoons extra virgin olive oil

½ cup chervil leaves, finely chopped

1 tablespoon white wine vinegar 400g baby buffalo mozzarella+

1 tablespoon lemon juice

100g thinly sliced spicy salami

1 tablespoon toasted pine nuts, chopped 400g buffalo bocconcini+

chilli flakes, to serve 1 cup (120g) green olives

Preheat oven to 200°C (400°F). Place the garlic, oil and salt in aluminium foil and enclose. Place on an oven tray and

Melt the butter in a medium saucepan over medium heat.

cook for 30 minutes or until soft. Set aside to cool slightly.

Add the fennel and garlic and cook, stirring occasionally,

Squeeze the garlic cloves from their skins and place in

for 4 minutes. Add the milk and salt and cover with a lid.

a medium bowl. Add the parmesan, salt and pepper and

Reduce heat to low and cook for 10 minutes or until soft.

mix to combine. Set aside.

Remove from the heat and set aside to cool. Using a handheld blender, blend until smooth. Refrigerate until needed. Place the oil, vinegar, salt and pepper in a small bowl and

(125ml) of the cooking water. Place the garlic mixture,

whisk to combine. Spoon the fennel puree onto 4 plates.

pasta and reserved cooking water in a large bowl. Add the

Top with the mozzarella, salami, chilli, vinaigrette and

chervil, lemon juice, pine nuts and bocconcini and toss to

reserved fennel fronds. Serve with the olives. SERVES 4.

combine. Sprinkle with extra parmesan to serve. SERVES 4.

+ We used a knotted baby buffalo mozzarella called nodini,

+ Buffalo bocconcini is available from delicatessens. If

which is available from delicatessens. If unavailable, you

unavailable, you can use regular bocconcini.

can use baby mozzarella.

These bite-sized balls are made from stretched and kneaded curd. A soft, mild cheese, bocconcini is a perfect addition to pizzas, pastas and salads.

108

Cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente. Drain, reserving ½ cup

www.donnahay.com

roasted garlic, pine nut and bocconcini spinach linguine

orange and crispy caper marinated mozzarella

favourite things . mozzarella

Made of stretched layers of curd rolled into a ball, fresh mozzarella has a subtle flavour with a wonderfully creamy texture. Classically served with tomato and basil, it’s also perfectly matched with salads and cured meats.

mozzarella and truffle pizza www.donnahay.com

favourite things . mozzarella

tarragon-crumbed burrata, tomatoes and basil oil

mozzarella and truffle pizza 2 teaspoons caster (superfine) sugar

1 cup (70g) panko (Japanese) breadcrumbs

¾ cup (180ml) lukewarm water

2 tablespoons finely chopped tarragon

1½ teaspoons dried yeast

sea salt and cracked black pepper

1 tablespoon extra virgin olive oil, plus extra for drizzling

1 cup (150g) plain (all-purpose) flour

1 teaspoon sea salt flakes

2 eggs, lightly beaten

2¼ cups (335g) 00 flour, plus extra for dusting

4 x 100g burrata, patted dry

200g buffalo mozzarella, torn

vegetable oil, for deep-frying 2 ox heart tomatoes+, sliced

cracked black pepper, to serve thinly sliced fresh trufﬂe + (optional), to serve

micro (baby) basil leaves, to serve basil oil

Place the sugar, water and yeast in a small bowl and mix

2 cups basil leaves

to combine. Set aside for 5–10 minutes or until foamy.

1 cup (250ml) boiling water

Place the oil, salt and flour in the bowl of an electric

¾ cup (180ml) light-flavoured extra virgin olive oil

mixer with a dough hook attached. Add the yeast mixture

1 teaspoon sea salt flakes

and beat for 6 minutes or until smooth and elastic. Place the dough in a lightly greased large bowl, cover with

Place the breadcrumbs, tarragon, salt and pepper in a

plastic wrap and set aside in a warm place for 1 hour or

medium bowl and mix to combine. Place the ﬂour and

until doubled in size.

egg in 2 separate medium bowls. Dip 1 burrata in the

pizza trays in the oven for 5–10 minutes. Divide the dough

Dip in the breadcrumb mixture and place on a tray lined

into 2 balls and, on a lightly ﬂoured sheet of non-stick

with non-stick baking paper. Repeat with the remaining

baking paper, roll out each one to a 30cm round. Top

burrata. Set aside in the freezer for 10 minutes to ﬁrm.

with the mozzarella and drizzle with the extra oil.

To make the basil oil, place the basil in a large heatproof

Carefully slide the pizza bases onto the hot trays. Cook

bowl and pour over the boiling water. Drain and set aside

for 15 minutes or until golden and cheese is bubbling.

to cool slightly. Squeeze out the excess water and place the

Top with pepper and trufﬂe (if using) to serve. MAKES 2.

basil in a jug. Add the oil and salt and, using a hand-held

+ You can find fresh trufﬂe in specialty delicatessens and farmers

blender, blend until the basil is finely chopped. Set aside.

markets. If unavailable, you can use trufﬂe oil.

Half-ﬁll a medium saucepan with the vegetable oil and place over medium heat until it reaches 180°C (350°F) on a deep-frying thermometer. Cook the burrata, in batches, for 2 minutes or until golden. Remove using a slotted spoon and drain on paper towel. Spoon the basil oil onto 4 plates. Top with the tomato, burrata, micro basil, salt and pepper to serve. SERVES 4. + You can find ox heart tomatoes in farmers markets and greengrocers. If unavailable, you can use any heirloom tomatoes.

Offering the best of both worlds, burrata is a fresh mozzarella shell ﬁlled with creamy stracciatella. Rich, yet not overly indulgent, this soft, silky cheese has a milky, buttery ﬂavour and is great for entertaining.

112

Preheat oven to 240°C (475°F). Place 2 x 20cm round

flour and then in the egg. Dip again in the ﬂour and egg.

www.donnahay.com

tarragon-crumbed burrata, tomatoes and basil oil

favourite things . mozzarella

orange and crispy caper marinated mozzarella

smoked mozzarella and olive sandwich

2 tablespoons extra virgin olive oil

1 teaspoon fennel seeds

¼ cup (50g) baby capers, patted dry

1 teaspoon sea salt flakes

¼ cup (60ml) orange juice 1 tablespoon red wine vinegar

2 teaspoons caster (superfine) sugar 1 green olive ciabatta loaf+

1 clove garlic, bruised

1 clove garlic, halved

1 tablespoon honey

2 tablespoons extra virgin olive oil 2 x 125g smoked mozzarella++, sliced

sea salt flakes 4 small red chillies, halved 2 oranges, quartered

Preheat oven to 220°C (425°F). Place the fennel seeds in a

2 x 250g buffalo mozzarella

mortar and pound with a pestle until ﬁne. Place in a small

1 tablespoon crushed pink peppercorns

bowl. Add the salt and sugar and mix to combine. Set aside.

4 sprigs Greek basil

Cut the bread in half horizontally and rub the cut sides with the garlic. Place the bread, cut-side up, on an oven

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

tray. Brush with the oil and cook for 6 minutes or until

capers and cook for 2 minutes or until crispy. Remove

golden. Sprinkle both halves with the fennel sugar and

using a slotted spoon and drain on paper towel.

top one half with the mozzarella. Sandwich together and

Carefully add the orange juice, red wine vinegar, garlic,

cook for 8 minutes or until golden and cheese is melted.

honey and salt to the pan and cook for 2 minutes or until

Cut into slices to serve. SERVES 4–6.

slightly reduced. Pour into a medium bowl, add the chilli

+ You can ﬁnd green olive ciabatta in bakeries and some

and orange and mix to combine. Set aside to cool.

supermarkets. If unavailable, use plain ciabatta.

Add the mozzarella, peppercorns and crispy capers and

++ Smoked mozzarella is available from delicatessens.

toss to coat. Set aside for 30 minutes to marinate. Top with the basil sprigs to serve. SERVES 4. Note: We served this as a canapé with cured meats and bread.

stracciatella with chilli oil and anchovy crumb 1 x 50g can anchovies, drained 250g stracciatella+ 100g nasturtium leaves (optional), to serve bread, to serve chilli oil ½ cup (125ml) extra virgin olive oil ¼ cup (10g) dried chillies, chopped 3 strips lemon rind 1 clove garlic, crushed 1 tablespoon red wine vinegar Preheat oven to 200°C (400°F). Place the anchovies on a small lightly greased oven tray lined with non-stick baking To make the chilli oil, place the oil, chilli and lemon rind in a small saucepan over medium heat and cook for 4–6 minutes or until bubbling. Place the garlic and vinegar in a medium heatproof bowl and pour over the oil. Spoon the stracciatella into a bowl. Drizzle with the chilli oil and sprinkle with the anchovy crumb. Top with the nasturtium leaves (if using) and serve with the bread. SERVES 4. + Stracciatella is sold in tubs and is available from delicatessens. If unavailable, you can use 250g burrata, chopped. 114

www.donnahay.com

SEE DIRECTORY FOR STOCKIST DETAILS.

paper. Cook for 5 minutes or until dry and crumbly. Set aside.

in season

sweet treats

VISIT MAGSONLINE.COM.AU/DH/M1710DHY NOW

inspired . main salads

crispy slow-cooked pork shoulder, green bean and pea salad

lamb kofta with pomegranate and tomato salad

inspired . main salads

lamb kofta with pomegranate and tomato salad

cardamom and turmeric chicken and couscous salad

500g heirloom cherry tomatoes, halved 1 teaspoon finely grated lemon rind

¼ teaspoon ground turmeric

2 tablespoons pomegranate molasses

1 tablespoon ground coriander

2 pomegranates, seeds removed

1 teaspoon ground cumin

sea salt and cracked black pepper

6 cardamom pods, crushed

1 tablespoon extra virgin olive oil, plus extra to serve

2 cloves garlic, crushed

hummus, to serve

4 cinnamon sticks

1 cup Greek basil leaves, to serve

sea salt and cracked black pepper

lamb koftas

4 chicken thigh fillets (about 650g), skin on

500g lamb mince

2 tablespoons extra virgin olive oil

½ cup (60g) pitted green olives, finely chopped

1 onion, thinly sliced

½ teaspoon ras el hanout

1 cup (180g) Israeli couscous

2 green onions (scallions), finely chopped

2½ cups (625ml) water

2 tablespoons finely chopped oregano leaves

½ cup (100g) instant couscous

sea salt and cracked black pepper

¼ cup (35g) pistachios, chopped 2 green onions (scallions), thinly sliced

To make the lamb koftas, place the lamb, olive, ras el

2 Lebanese cucumbers, thinly sliced

hanout, onion, oregano, salt and pepper in a large bowl

2 cups woodland sorrel leaves or watercress sprigs

and mix well to combine. Roll teaspoons of the mixture

lime wedges, to serve

into balls. Set aside. Place the tomato, lemon rind, molasses, pomegranate seeds, salt and pepper in a large bowl and toss to combine. Heat the oil in a large non-stick frying pan over high heat. Add the koftas, in batches, and cook, turning occasionally, for 6–8 minutes or until golden and cooked through. Spoon the hummus onto plates and top with the tomato

Place the turmeric, coriander, cumin, cardamom, garlic, cinnamon, salt and pepper in a large bowl and mix to combine. Add the chicken and toss to coat. Set aside for 15 minutes to marinate. Heat a large non-stick frying pan over high heat. Add the chicken, skin-side down, and cook for 8 minutes.

salad and koftas. Drizzle with the extra oil, top with basil

Turn and cook for a further 6 minutes or until golden and

and sprinkle with pepper to serve. SERVES 4–6.

cooked through. Remove, cover loosely with aluminium foil and set aside. Add the oil and onion to the pan and cook for 3 minutes or until golden and starting to caramelise. Add the Israeli couscous and water, cover with a lid, reduce heat to low and cook for 7 minutes.

Fragrant spices wind their way through each of these outstanding salads, mesmerising in simple dressings, marinades and more. Each beautifully rustic dish is ﬁnished with a ﬂurry of uplifting herbs and freshness, sealing the deal on the best salads of the season. 122

www.donnahay.com

Sprinkle over the instant couscous, cover with a lid, remove from the heat and set aside for 5 minutes or until the water is absorbed. Add the pistachio and green onion. Using a fork, ﬂuff the couscous. Slice the chicken and serve with the couscous, cucumber, sorrel lime, salt and pepper. SERVES 4.

cardamom and turmeric chicken and couscous salad

inspired . main salads

crispy slow-cooked pork shoulder, green bean and pea salad

slow-roasted sumac lamb salad with rice, broad beans and burnt onion

2kg bonelesss pork shoulder, skin on

½ cup (125ml) sherry vinegar

1 cup (250ml) apple cider vinegar

¼ cup (45g) brown sugar

2 bulbs garlic, halved

1 tablespoon ground cumin

4 bay leaves

1 tablespoon ground coriander

1 bunch tarragon

1 tablespoon sumac

¹⁄ ³ cup (60g) brown sugar

4 cloves garlic, crushed

1 cup (250ml) water

sea salt and cracked black pepper

1 tablespoon sea salt flakes

1.5kg lamb shoulder

400g green beans, trimmed and shredded

¹⁄ ³ cup (80ml) extra virgin olive oil

1 cup (140g) frozen peas, thawed

1 cup (200g) basmati rice

2 cups red-vein sorrel leaves or baby spinach leaves

1¹⁄ ³ cups (330ml) water

apple cider dressing

1 onion, thinly sliced into rounds

1 eschalot (French shallot), finely chopped

1 tablespoon plain (all-purpose) ﬂour

1 tablespoon apple cider vinegar

1 x 400g can chickpeas (garbanzos), rinsed and drained

1 tablespoon extra virgin olive oil

2 cups (300g) frozen broad beans, blanched and peeled

1 teaspoon coriander seeds, toasted and crushed

¼ cup (40g) currants 1 cup dill, ﬁnely chopped

Preheat oven to 200°C (400°F). Using a sharp knife, remove

micro (baby) mint leaves, to serve

the rind from the pork and set aside. Butterﬂy the pork to create a 4cm-thick piece +.

Preheat oven to 200°C (400°F). Place the vinegar, sugar,

Place the vinegar, garlic, bay leaves, tarragon, sugar

cumin, coriander, sumac, garlic, salt and pepper in a

and water in a large deep-sided baking dish and mix to

medium bowl and mix to combine. Place the lamb in a

combine. Add the pork, cover with aluminium foil and

large, deep-sided baking tray and pour over the marinade.

cook for 3 hours. Remove the foil and cook for a further

Cover with aluminium foil and cook for 1 hour 30 minutes.

30 minutes.

Remove the foil and cook for a further 40 minutes or until

While the pork is cooking, divide the rind between 2 oven trays and cook for 20 minutes or until crisp and

the lamb is golden, very tender and falling off the bone. While the lamb is cooking, heat 1 tablespoon of the oil

golden. Remove from the tray and sprinkle with the

in a medium saucepan over medium heat. Add the rice

salt. Set aside.

and cook, stirring, for 1 minute. Add the water, bring to

Cook the beans in a large saucepan of salted boiling water

the boil and cover with a lid. Reduce heat to low and cook

for 2 minutes or until al dente. Drain and refresh under

for 15 minutes. Remove from the heat and set aside,

cold water. Shred the pork and set aside to cool slightly.

covered, for 5 minutes.

To make the apple cider dressing, place the eschalot,

Place the onion, ﬂour and salt in a small bowl and toss

vinegar, oil, salt, pepper and coriander seeds in a small

to combine. Heat the remaining oil in a medium non-stick

bowl and mix to combine.

frying pan over high heat and cook half of the onion,

Place the beans, peas, sorrel and pork in a large bowl. Add the apple cider dressing and gently toss to combine. Top the salad with the pork crackling to serve. SERVES 4–6. + You can ask your butcher to butterﬂy the pork shoulder for you.

turning occasionally, for 5 minutes or until dark golden and crisp. Set aside and repeat with the remaining onion. Place the rice, chickpeas, broad beans, currants, dill and mint in a large bowl and toss to combine. Shred the lamb and add to the salad. Remove any excess fat from the pan juices and pour the juices over the salad. Serve with the crispy onions. SERVES 6.

slow-roasted sumac lamb with rice, broad beans and burnt onion

inspired . main salads

asian beef and green tea noodle salad with charred eggplant

squid and chorizo salad with brown rice, beetroot and apple

1 tablespoon sea salt flakes

1½ cups (300g) short-grain brown rice

2 cloves garlic, crushed

3 cups (750ml) water

2 tablespoons grated ginger

2 cloves garlic, crushed

1 tablespoon soy sauce

1 teaspoon finely grated lemon rind

1 teaspoon sesame oil

½ teaspoon fennel seeds, crushed

¼ cup (60ml) black vinegar

6 cleaned squid tubes, cut into diamonds

2 tablespoons honey

sea salt and cracked black pepper

4 star anise, crushed

2 teaspoons honey

1 cinnamon stick

½ teaspoon smoked paprika

800g beef eye fillet, trimmed and tied

1 tablespoon lemon juice

2 tablespoons vegetable oil

1 tablespoon sherry vinegar

1 large eggplant (aubergine), chopped

400g beetroot, peeled and shredded

1 eschalot (French shallot) finely chopped

1 tablespoon extra virgin olive oil

200g green tea noodles, cooked following the

2 x 150g air-dried chorizo, thinly sliced on an angle

packet instructions 1 tablespoon lime juice

1 green apple, peeled and thinly shredded 2 cups amaranth leaves +

1 Lebanese cucumber, peeled, deseeded and sliced micro (baby) purple shiso leaves and sliced green chilli, to serve

Place the rice and water in a medium saucepan over medium heat and bring to the boil. Reduce the heat to low, cover with a lid and cook for 20 minutes or until tender.

Preheat oven to 180°C (350°F). Place the salt, garlic, ginger, soy sauce, sesame oil, vinegar, honey, star anise and

Set aside, covered, for 5 minutes. While the rice is cooking, place the garlic, lemon rind,

cinnamon in a large bowl and mix to combine. Add the beef,

fennel, squid, salt and pepper in a large bowl and mix to

toss to coat and set aside in the fridge for 1 hour to marinate.

combine. Set aside.

Heat a large non-stick frying pan over high heat. Remove the beef from the marinade, reserving the marinade, and pat the beef dry. Cook the beef, turning

Place the honey, paprika, lemon juice and vinegar in a medium bowl, add the beetroot and toss to coat. Set aside. Heat a large non-stick frying pan over high heat and

occasionally, for 6 minutes or until dark golden. Place on

cook half of the squid for 3 minutes or until lightly

an oven tray and cook in the oven for 20 minutes for

charred. Set aside and repeat with the remaining squid.

medium-rare or until cooked to your liking.

Add the oil and chorizo to the pan and cook, turning, for

While the beef is cooking, heat the oil in a large non-stick frying pan over high heat. Add half the eggplant

4 minutes or until golden and crisp. Place the rice, squid and chorizo in a large bowl and

and cook for 6 minutes or until dark golden. Place in

toss to combine. Divide between plates and top with

a large bowl and repeat with the remaining eggplant.

the beetroot, apple and amaranth to serve. SERVES 4–6.

Add the reserved marinade to the pan and cook for 3 minutes or until slightly reduced. Strain through a fine

+ Amaranth leaves are available from greengrocers. If unavailable, you can use purple basil, instead.

sieve, place in a small bowl, add the eschalot and mix to combine. Place the noodles, lime juice and cucumber in a large bowl and gently toss to combine. Slice the beef and divide the salad and beef between bowls. Serve with the dressing, chilli and shiso leaves. SERVES 6.

Perfect for Casual entertaining, these salads look wonderfully generous served in the centre of the table in a large frying pan or platter, waiting invitingly for guests to help themselves.

squid and chorizo salad with brown rice, beetroot and apple

RECIPES JESSICA BROOK + GEORGIE ESDAILE MERCHANDISING HANNAH BRADY. CLOTHBOUND CHEDDAR, FROM PYENGANA DAIRY. WILL STUDD HAND LADLED TRADITIONAL STILTON, ROGUE RIVER BLUE, TETE DE MOINE AND PETITE AUGOUR BREBIS, ALL FROM SIMON JOHNSON.

location . sweet sixteen

WHOLE WHEEL OF TOM, FROM BRUNY ISLAND. BLACK CLASSIC LINEN TABLE CLOTH, FROM CULTIVER LINEN. LOUIS STYLE DINING CHAIRS, FROM ICI ET LA. FLOWERS BY HOLLY HIPWELL, FROM THE FLOWER DRUM. SEE DIRECTORY FOR STOCKIST DETAILS.

let them eat cake

It wouldn’t be our sweet 16 birthday issue without plenty of cake! To set the scene for an elegant birthday gathering, we filled a table with an abundance of sweet delicacies, surrounded by masses of spring ﬂowers. With impressive bundt cakes, delicate meringues, sugar-dusted madeleines and more, this is the ultimate sweet spread. photography CHRIS COURT styling STEVE PEARCE

www.donnahay.com

129

location . sweet sixteen

We have taken our cue from stunning spring buds and blossoms

in sweet shades of dusty pink, pale ivory and rich caramel to add the natural glamour of the season to our special occasion cakes in

modern ﬂavours including limoncello, espresso and salted coconut.

130

www.donnahay.com

limoncello bundt cake + salted coconut and raspberry bundt cake

chocolate whisky mini bundt cakes + butterscotch bundt cake with dulce de leche icing

location . sweet sixteen

www.donnahay.com

133

location . sweet sixteen

chocolate swirl meringues 300ml eggwhites + 2 cups (440g) caster (superfine) sugar 2 teaspoons white vinegar 2 teaspoons cornflour (cornstarch) 200g dark chocolate, melted Preheat oven to 150°C (300°F). Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, use a spatula to scrape down the sides of the bowl and whisk for a further 6 minutes or until the mixture is stiff and glossy. Mix the vinegar and cornflour in a small bowl. Add to the meringue and whisk for 4 minutes or until glossy and combined. Place 12 x 10cm round spoonfuls of the meringue onto 3 large baking trays lined with non-stick baking paper. Top each with a teaspoon of chocolate and swirl. Reduce the oven temperature to 120°C (250°F) and cook the meringues for 50 minutes or until dry and crisp to the touch. Turn the oven off and allow the meringues to cool completely in the oven with the door closed. Serve. MAKES 12. + You will need about 8 eggs for 300ml eggwhites.

limoncello bundt cake 1 cup (250ml) water ¼ cup (60ml) limoncello 125g unsalted butter, chopped 2 cups (300g) plain (all-purpose) flour 1 teaspoon bicarbonate of (baking) soda 1¾ cups (210g) almond meal (ground almonds) 2 cups (440g) caster (superfine) sugar 2 eggs ½ cup (125ml) buttermilk 1 teaspoon vanilla extract ¼ teaspoon sea salt flakes Preheat oven to 160°C (325°F). Place the water, limoncello and butter in a small saucepan over medium heat and cook until the butter is melted. Set aside. Place the flour, bicarbonate of soda, almond meal and sugar in a large bowl and whisk to combine. Add the eggs, buttermilk, vanilla, salt and butter mixture and whisk until smooth. Pour into a well-greased 10-cup-capacity (2.5-litre) Bundt tin. Place on a baking tray and cook for 45–50 minutes or until cooked when tested with a skewer. Place the tin on a wire rack for 10 minutes to cool slightly before turning out onto the rack to cool completely. Serve. SERVES 8–10. 134

www.donnahay.com

chocolate swirl meringues

espresso bundt cake

location . sweet sixteen

As the afternoon light streams through the stunning windows, it

shines a shimmering spotlight on the opulent table, piled high with tempting wonders and strewn with elegant outstretched branches and

delicately scented ﬂowers. It’s the perfect birthday celebration.

www.donnahay.com

137

location . sweet sixteen

Preheat oven to 180°C (350°F). Place the almond meal, icing

olive oil friands with sugared thyme

sugar, flour and baking powder in a large bowl and mix to combine. Add the eggwhites, vanilla and oil. Mix to combine.

1 cup (120g) almond meal (ground almonds)

2 tablespoons of the mixture into each mould and place

¾ cup (110g) plain (all-purpose) flour, sifted

on a baking tray. Bake for 12–15 minutes or until golden

½ teaspoon baking powder

and springy to the touch but moist in the centre. Set aside

5 eggwhites

in the moulds to cool for 5 minutes before turning out onto

1 teaspoon vanilla extract

a wire rack to cool completely.

½ cup (125ml) extra virgin olive oil

To make the sugared thyme leaves, place the thyme in a

sugared thyme leaves

medium heatproof bowl and pour over the boiling water. Set

10 small thyme sprigs

aside for 5 minutes. Drain and pat the leaves dry. Place on a

½ cup (125ml) boiling water

tray with the caster sugar and toss to coat. Set aside to dry.

¼ cup (55g) caster (superfine) sugar

138

Lightly grease 10 x 8cm doughnut moulds. Spoon

1²⁄ ³ cups (270g) icing (confectioner’s) sugar mixture, sifted

To make the icing, place the icing sugar and water in

icing

a medium bowl and whisk until smooth. Dip the top of

1½ cups (240g) icing (confectioner’s) sugar mixture, sifted

each friand in the icing and top with the sugared thyme

2 tablespoons boiling water

leaves. Set aside for 10 minutes to set. Serve. MAKES 10.

www.donnahay.com

olive oil friands with sugared thyme

chocolate whisky mini bundt cakes

Preheat oven to 160°C (325°F). Place the water, butter and hazelnut liqueur in a small saucepan over medium heat

1 cup (250ml) water 125g unsalted butter, chopped

and cook until the butter is melted. Set aside. Place the flour, bicarbonate of soda, hazelnut meal and

1 tablespoon smoked whisky

caster sugar in a large bowl and whisk to combine. Add

2 cups (300g) plain (all-purpose) flour

the eggs, buttermilk, vanilla, salt and butter mixture and

¼ cup (25g) Dutch cocoa, sifted

whisk until smooth. Pour into a well-greased 10-cup-

1 teaspoon bicarbonate of (baking) soda

capacity (2.5-litre) Bundt tin. Place on a baking tray and

1½ cups (180g) almond meal (ground almonds)

cook for 1 hour or until cooked when tested with a skewer.

2 cups (440g) caster (superfine) sugar

Place the tin on a wire rack for 10 minutes to cool slightly

2 eggs

before turning out onto the rack to cool completely. Dust

½ cup (125ml) buttermilk

with icing sugar and serve. SERVES 8–10.

1 teaspoon vanilla extract ¼ teaspoon sea salt flakes chocolate ganache

butterscotch bundt cake with dulce de leche icing

1 cup (250ml) single (pouring) cream 300g dark chocolate, finely chopped

2 cups (500ml) water 250g unsalted butter, chopped

Preheat oven to 160°C (325°F). Place the water, butter and

½ cup (125ml) butterscotch schnapps

whisky in a small saucepan over medium heat and cook

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

until the butter is melted. Set aside.

2 teaspoons bicarbonate of (baking) soda

Place the flour, cocoa, bicarbonate of soda, almond meal

1½ cups (180g) almond meal (ground almonds)

and sugar in a large bowl and whisk to combine. Add the

2 cups (440g) caster (superfine) sugar

eggs, buttermilk, vanilla, salt and the butter mixture and

2 cups (350g) brown sugar

whisk until smooth. Spoon into 24 well-greased ¹⁄ ³-cup-

4 eggs

capacity (80ml) Bundt tins. Place on baking trays and cook

1 cup (250ml) buttermilk

for 25 minutes or until cooked when tested with a skewer.

1 tablespoon vanilla extract

Place the tins on wire racks for 5 minutes to cool slightly

½ teaspoon sea salt flakes

before turning out onto the racks to cool completely.

dulce de leche icing

To make the chocolate ganache, place the cream in a

½ cup (150g) store-bought dulce de leche or thick caramel

small saucepan over medium heat and bring to just below

½ cup (80g) icing (confectioner’s) sugar mixture, sifted

the boil. Place the chocolate in a medium bowl, pour

2 teaspoons boiling water

over the cream and set aside for 5 minutes. Mix until smooth. Dip the tops of the cakes in the ganache and set

Preheat oven to 160°C (325°F). Place the water, butter and

aside for 20 minutes or until the icing is ﬁrm. Serve. MAKES 24.

schnapps in a small saucepan over medium heat and cook until the butter is melted. Set aside.

hazelnut bundt cake

Place the flour, bicarbonate of soda, almond meal, caster sugar and brown sugar in a large bowl and whisk

1 cup (250ml) water

to combine. Add the eggs, buttermilk, vanilla, salt and

125g unsalted butter, chopped

the butter mixture and whisk until smooth. Pour into a

¼ cup (60ml) hazelnut liqueur

well-greased 14-cup-capacity (3.5-litre) Bundt tin. Place

2 cups (300g) plain (all-purpose) flour

on a baking tray and cook for 1 hour to 1 hour 10 minutes

1 teaspoon bicarbonate of (baking) soda

or until cooked when tested with a skewer. Place the

1¾ cups (175g) hazelnut meal (ground hazelnuts)

tin on a wire rack for 10 minutes to cool slightly before

2 cups (440g) caster (superfine) sugar

turning out onto the rack to cool completely.

2 eggs

To make the dulce de leche icing, place the dulce de

½ cup (125ml) buttermilk

leche, icing sugar and boiling water in a medium bowl

1 teaspoon vanilla extract

and whisk until smooth. Spoon over the cake and serve.

¼ teaspoon sea salt flakes

SERVES 10–12.

icing (confectioner’s) sugar, for dusting

location . sweet sixteen

hazelnut bundt cake www.donnahay.com

141

location . sweet sixteen

Perfect for celebrating with friends, we absolutely love creating

an array of sweet delights for guests to choose from.

Magnificent fluted cakes, light-as-air meringues swirled with rich

chocolate and friands adorned with sugared thyme all await.

142

www.donnahay.com

madeleines with lavender and lemon sugar

location . sweet sixteen

espresso bundt cake

salted coconut and raspberry bundt cake

¾ cup (180ml) water

1 cup (250ml) water

¹⁄ ³ cup (80ml) strong espresso coffee

125g unsalted butter, chopped

¼ cup (60ml) coconut liqueur

¼ cup (60ml) coffee liqueur

2 cups (300g) plain (all-purpose) flour

1 teaspoon bicarbonate of (baking) soda

1¾ cups (140g) desiccated coconut

1¾ cups (210g) almond meal (ground almonds)

2 cups (440g) caster (superfine) sugar

1½ cups (330g) caster (superfine) sugar

2 eggs

½ cup (85g) dark brown sugar

½ cup (125ml) buttermilk

2 eggs

1 teaspoon vanilla extract

½ cup (125ml) buttermilk

3 teaspoons sea salt flakes

1 teaspoon vanilla extract

¼ cup (5g) freeze-dried raspberries +, crushed

¼ teaspoon sea salt flakes

icing 1½ cups (240g) icing (confectioner’s) sugar mixture, sifted

Preheat oven to 160°C (325°F). Place the water, coffee, butter and coffee liqueur in a small saucepan over medium

2 tablespoons boiling water freeze-dried raspberries +, finely crushed, for dusting

heat and cook until the butter is melted. Set aside. Place the flour, bicarbonate of soda, almond meal, caster

Preheat oven to 160°C (325°F). Place the water, butter and

sugar and brown sugar in a large bowl. Whisk to combine.

coconut liqueur in a small saucepan over medium heat

Add the eggs, buttermilk, vanilla, salt and butter mixture

and cook until the butter is melted. Set aside.

and whisk until smooth. Pour in a well-greased 10-cup-

Place the ﬂour, bicarbonate of soda, coconut and sugar

capacity (2.5-litre) Bundt tin. Place on a baking tray and cook

in a large bowl and whisk to combine. Add the eggs,

for 55 minutes or until cooked when tested with a skewer.

buttermilk, vanilla, salt and the butter mixture and whisk

Place the tin on a wire rack for 10 minutes to cool slightly.

until smooth. Add the raspberries and mix until just

Turn out onto the rack to cool completely. Serve. SERVES 8–10.

combined. Pour into a well-greased 10-cup-capacity (2.5-litre) Bundt tin. Place on a baking tray. Cook for

madeleines with lavender and lemon sugar

50–55 minutes or until cooked when tested with a skewer. Place the tin on a wire rack for 10 minutes to cool slightly

1 cup (150g) plain (all-purpose) flour 1 teaspoon baking powder

before turning out onto the rack to cool completely. To make the icing, place the icing sugar and boiling

²⁄ ³ cup (150g) caster (superfine) sugar

water in a medium bowl and whisk until smooth. Spoon

4 eggs

the icing over the cake and dust with the raspberries.

160g unsalted butter, chopped and melted

Serve. SERVES 8–10.

2 tablespoons honey

+ Freeze-dried raspberries are available from selected

2 teaspoons vanilla extract

delicatessens and specialty grocers.

lavender and lemon sugar 1 cup (220g) white (granulated) sugar 2 teaspoons dried lavender+ 1 teaspoon finely grated lemon rind Preheat oven to 180°C (350°F). To make the lavender and lemon sugar, place the sugar, lavender and lemon in a small bowl and rub with your fingertips to combine. Set aside. Place the flour, baking powder, sugar, eggs, butter, honey and vanilla in a large bowl and whisk until smooth. Spoon the mixture into 2 lightly greased 12-hole madeleine tins ++. Cook for 8–10 minutes or until puffed and golden. Remove from the tins, coat in the lavender and lemon sugar and set aside to cool slightly before serving. MAKES 24. + Dried lavender is available from health food stores and tea stores. ++ You can find madeleine tins at kitchenware stores and online. 144

www.donnahay.com

Bundt tins You can find Bundt tins at kitchenware stores or online. If unavailable, each of the cakes can also be cooked in a regular cake tin. For the 2.5-litre tins, use a 22cm cake tin, for the 3.5-litre tin, use 2 x 20cm cake tins, and for the mini bundt cakes, use a ∏-cup-capacity (125ml) muffin tin. Cooking times may vary.

"You could be on one of those cooking shows" REVIEWED BY BEN

T s c oc-raspberr ca e was omemade w t ove b Debb e W e and avour te c e o Ben

Be someone's favourite chef

on trend . blood orange

blood

ORANGES

One look at spectacular jewel-like blood oranges is all we need to imagine the sparkling possibilities. From baked treats to frosty popsicles and spiced marmalade, this glistening ruby fruit is at the top of our ingredient list for making a big impression.

RECIPES GEORGIE ESDAILE MERCHANDISING HANNAH BRADY BLOOD ORANGES SUPPLIED BY REDBELLY CITRUS

photography CHRIS COURT styling STEVE PEARCE

www.donnahay.com

147

candied blood orange peel

on trend . blood orange

caraway and blood orange tart www.donnahay.com

149

spiced honey buttermilk layer cake

on trend . blood orange

candied blood orange peel

spiced honey buttermilk layer cake

8 blood oranges

¾ cup (180ml) water

1½ cups (375ml) water

125g unsalted butter, chopped

2½ cups (550g) white (granulated) sugar

¼ cup (90g) honey 2 cups (300g) plain (all-purpose) flour

Using a small sharp knife, peel the oranges (reserve the ﬂesh

1 teaspoon bicarbonate of (baking) soda

for another use). Remove the white pith and discard. Slice

1½ cups (330g) caster (superfine) sugar

the peel into 4mm-wide lengths. Place a medium saucepan

2 eggs

of water over high heat and bring to the boil. Add the peel

½ cup (125ml) buttermilk

and cook for 8–10 minutes or until tender. Drain well.

2 teaspoons vanilla extract

Place the water and 1½ cups (330g) sugar in a medium

¼ teaspoon ground nutmeg

saucepan over high heat and bring to the boil. Add the

1 teaspoon ground cinnamon

peel and cook for 15–18 minutes or until the peel is

1 tablespoon finely grated blood orange rind

translucent. Drain, spread over a wire rack and set aside

candied blood orange peel (see recipe, left), to serve

for 2 hours or until firmed and dry.

vanilla buttercream

Toss the peel in the remaining sugar. MAKES 2 CUPS. Note: Store this peel in an airtight container for up to 2 weeks.

375g unsalted butter, chopped and softened 2¼ cups (360g) icing (confectioner’s) sugar, sifted 2 teaspoons vanilla extract

caraway and blood orange tart Preheat oven to 160°C (325°F). Place the water, butter and ¼ cup (30g) almond meal (ground almonds)

honey in a large saucepan over medium heat and cook,

1.5kg blood oranges, peeled and thinly sliced

stirring, until the butter is melted. Remove from the heat.

½ cup (110g) white (granulated) sugar

Add the flour, bicarbonate of soda, sugar, eggs, buttermilk,

1 egg, lightly beaten

vanilla, nutmeg, cinnamon and orange rind, and whisk

caraway pastry

until smooth. Divide the mixture between 2 x 18cm lightly

¼ teaspoon caraway seeds

greased cake tins lined with non-stick baking paper.

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

Cook for 50–55 minutes or until cooked when tested with

¼ cup (55g) caster (superfine) sugar

a skewer. Set aside to cool slightly in the tins, before

60g cold unsalted butter, chopped

turning out onto wire racks to cool completely.

40g cold lard, chopped

While the cakes are cooling, make the vanilla

2 teaspoons apple cider vinegar

buttercream. Place the butter, sugar and vanilla in

¼ cup (60ml) iced water

the bowl of an electric mixer and beat for 6–8 minutes or until pale and ﬂuffy.

To make the caraway pastry, place the caraway seeds in

Trim the tops of the cakes and, using a large serrated

a mortar and pound with a pestle until fine. Place the

knife, halve horizontally to create 4 even layers. Place

caraway, flour and sugar in a large bowl and mix to combine.

one cake layer on a cake stand. Top with ½ cup of the

Add the butter and lard and, using your fingertips, rub into

buttercream and use a palette knife to spread into an

the flour mixture until it resembles coarse crumbs. Add the

even layer. Repeat with the cake layers and buttercream,

vinegar and water and, using a butter knife, bring the

ﬁnishing with a cake layer. Using the palette knife,

mixture together to form a rough dough. Turn out and lightly

spread the remaining buttercream over the top and sides

knead to bring the dough together. Shape into a disc and

of the cake. Top with candied blood orange peel to serve.

wrap in plastic wrap. Refrigerate for 30 minutes or until firm.

SERVES 8–10.

Preheat oven to 220°C (425°F). Roll out the pastry on a sheet of non-stick baking paper to a 3mm-thick 32cm circle. Sprinkle the almond meal over the pastry, leaving a 5cm border. Place the orange and sugar in a large bowl and toss to combine. Top the pastry with orange and fold over the edges. Brush the pastry with the egg. Place the tart on a large baking tray and cook for 20–25 minutes or until golden brown. Serve. SERVES 6–8. www.donnahay.com

151

on trend . blood orange

blood orange braided brioche loaf 152

www.donnahay.com

semolina, almond and blood orange syrup cakes

on trend . blood orange

blood orange braided brioche loaf

gingernut, buttermilk and blood orange panna cotta slice

1¼ teaspoons dried yeast ¹⁄ ³ cup (80ml) lukewarm milk

375g gingernut biscuits

¼ cup (55g) caster (superfine) sugar

100g unsalted butter, chopped and melted

3¼ cups (525g) plain (all-purpose) flour,

4 blood oranges, cut into segments

plus extra for dusting

buttermilk panna cotta

¼ teaspoon sea salt flakes

¹⁄ ³ cup (80ml) warm water

¹⁄ ³ cup (80g) crème fraiche

3 teaspoons gelatine powder

2 eggs

1¼ cups (275g) caster (superfine) sugar

125g unsalted butter, chopped and melted

1 tablespoon vanilla extract

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

3 cups (750ml) single (pouring) cream

2 teaspoons boiling water

1 cup (250ml) buttermilk

blood orange jam

blood orange jelly

8 blood oranges (about 1.2kg), peeled and chopped

¾ cup (180ml) water

¾ cup (165g) caster (superfine) sugar

1½ teaspoons gelatine powder

1 teaspoon vanilla extract

¼ cup (55g) caster (superfine) sugar ¾ cup (180ml) blood orange juice

Place the yeast, milk and 2 teaspoons of the caster sugar in a small bowl and mix to combine. Set aside in a warm

Place the gingernut biscuits and butter in a food processor

place for 5 minutes or until foamy.

and process until ﬁne. Using the back of a spoon, press the

Place the ﬂour, salt, crème frâiche, eggs, butter,

slice tin lined with non-stick baking paper. Refrigerate for

of an electric mixer with a dough hook attached. Beat on

10 minutes or until ﬁrm.

low speed for 5 minutes or until the dough is smooth and

To make the buttermilk panna cotta, place the water in

elastic. Place in a lightly greased bowl, cover with a damp

a small bowl, sprinkle over the gelatine and mix to combine.

tea towel and set aside in a warm place for 1½–2 hours

Set aside for 5 minutes or until the liquid has been

or until the dough has doubled in size.

absorbed. Place the sugar, vanilla and 1 cup (250ml) of the

While the dough is proving, make the blood orange

cream in a medium saucepan over medium heat and stir

jam. Heat a large deep frying pan over high heat. Add the

until the sugar is dissolved. Remove from the heat. Add

orange, caster sugar and vanilla and cook for 15 minutes

the gelatine mixture and whisk until combined. Add the

or until thickened. Transfer to a large heatproof bowl and

buttermilk and remaining cream and whisk until smooth.

refrigerate until cool.

Pour over the biscuit base and refrigerate for 2 hours or

Roll out the dough on a lightly floured surface to make

until set.

a 30cm x 60cm rectangle. Spread with the blood orange

To make the blood orange jelly, place ¼ cup (60ml) of

jam, leaving a 1cm border. Starting from one long side,

the water in a small bowl, sprinkle over the gelatine and

roll up the dough tightly to enclose the filling. Cut the log

mix to combine. Set aside for 5 minutes or until thickened.

in half lengthways, and twist the pieces together. Gently

Place the sugar and remaining water in a small saucepan

place the loaf in a 10cm x 20cm x 10cm deep lightly

over medium heat and stir until the sugar is dissolved.

greased loaf tin lined with non-stick baking paper. Cover

Remove from heat, add the gelatine mixture and whisk

with plastic wrap and set aside in a warm place for

to combine. Add the blood orange juice and whisk to

30 minutes or until risen.

combine. Set aside to cool completely.

Preheat oven to 160°C (325°F). Cook the brioche loaf for

Top the panna cotta with the orange segments and

40–45 minutes or until golden brown and cooked when

carefully pour over the blood orange jelly. Refrigerate

tested with a skewer. Set aside to cool slightly in the tin

for 1–2 hours or until set. Slice to serve. SERVES 12.

before turning out onto a wire rack to cool completely. Place the icing sugar and boiling water in a small heatproof bowl and whisk to combine. Drizzle over the brioche loaf to serve. MAKES 1 LOAF.

154

mixture into the base of a lightly greased 20cm x 30cm

remaining caster sugar and yeast mixture in the bowl

www.donnahay.com

gingernut, buttermilk and blood orange panna cotta slice

on trend . blood orange

spiced blood orange marmalade 1kg blood oranges, thinly sliced 1.5 litres boiling water 4 cups (880g) white (granulated) sugar 8 cloves 2 cinnamon sticks 3 star anise Place the orange and water in a large non-stick saucepan and set aside for 30 minutes to soak. Add the sugar, cloves, cinnamon and star anise. Place over high heat and cook, stirring occasionally, until sugar is dissolved. Bring to the boil and cook, stirring occasionally to ensure the mixture doesn’t catch, for 60–70 minutes or until the temperature reaches 105°C (220°F) on a sugar thermometer. Carefully pour the hot jam into sterilised jars and seal. MAKES 4 CUPS.

semolina, almond and blood orange syrup cakes 3 eggs ½ cup (110g) caster (superfine) sugar, plus 2 tablespoons extra 1 cup (280g) natural Greek-style (thick) yoghurt ¼ cup (60ml) light-flavoured extra virgin olive oil 1 teaspoon vanilla extract 1 teaspoon finely grated blood orange rind 1 cup (160g) fine semolina ¼ cup (35g) plain (all-purpose) flour, sifted 1 teaspoon baking powder, sifted ¹⁄ ³ cup (40g) almond meal (ground almonds) 2 blood oranges, thinly sliced icing (confectioner’s) sugar, to serve blood orange syrup ½ cup (125ml) blood orange juice ¼ cup (60ml) water ¹⁄ ³ cup (75g) caster (superﬁne) sugar Preheat oven to 180°C (350°F). Place the eggs and sugar in the bowl of an electric mixer. Whisk for 3–4 minutes or until pale and thick. Add the yoghurt, oil, vanilla, rind, semolina, flour, baking powder and almond meal and fold to combine. Spoon the mixture into 12 x ½-cup-capacity (125ml) wellgreased mufﬁn tins. Top with the orange slices and sprinkle with the extra sugar. Cook for 15–18 minutes or until golden and cooked when tested with a skewer. Cool slightly in the tins before removing to cool completely on wire racks. To make the blood orange syrup, place the juice, water and sugar in a small saucepan over high heat. Bring to the boil and cook for 4–5 minutes or until reduced and syrupy. Top the cakes with syrup and icing sugar to serve. MAKES 12. 156

www.donnahay.com

spiced blood orange marmalade

on trend . blood orange

campari and blood orange granita www.donnahay.com

159

on trend . blood orange

You just need a handful of ingredients

to create these easy make-ahead frozen treats. Blushing-red with delicate sweetness, you can’t help but be

enticed by the blissful kiss of blood orange desserts. campari and blood orange granita

blood orange, vanilla and lemonade popsicles

1 cup (250ml) water

¹⁄ ³ cup (75g) caster (superfine) sugar

½ cup (110g) white (granulated) sugar

1 vanilla bean, split and seeds scraped

1 tablespoon finely grated blood orange rind

2¼ cups (560ml) clear lemonade

2 cups (500ml) blood orange juice

¹⁄ ³ cup (80ml) blood orange juice

¼ cup (60ml) Campari

2 blood oranges, thinly sliced

micro (baby) lemon balm, to serve Place the sugar, vanilla bean and seeds, and ½ cup (125ml) Place the water and sugar in a medium saucepan over

of the lemonade in a small saucepan over high heat and

high heat, bring to the boil and cook, stirring, until the

cook, stirring, until the sugar is dissolved. Remove from the

sugar is dissolved. Set aside to cool slightly.

heat, discard the vanilla bean, and set aside to cool slightly.

Add the blood orange rind, juice and Campari to the

and mix to combine. Divide the orange slices between

30cm metal slice tin and freeze for 6–8 hours or until

8 x 80ml popsicle moulds. Pour over the lemonade mixture,

completely frozen.

cover with aluminium foil and insert popsicle sticks.

Using a fork, rake the granita and freeze until ready to use. To serve, divide between cups and serve with the lemon balm. SERVES 6.

160

Add the blood orange juice and remaining lemonade

mixture and mix well to combine. Pour into a 20cm x

www.donnahay.com

Freeze for 4–6 hours or until frozen. Serve. MAKES 8.

sweet . raw treats

raw choc-raspberry coconut biscuits

RECIPES GEORGIE ESDAILE MERCHANDISING HANNAH BRADY

www.donnahay.com

163

sweet . raw treats

raw hazelnut and date chocolate truffles 164

www.donnahay.com

, ic u i cr - l

raw chia caramel pecan pies

, i

u r

u , .

A ri kl f c cl ul im f lraw chocolate-glazed turkish delight doughnuts 1¹⁄ ³ cups (215g) almonds ¹⁄ ³ cup (45g) pistachios

2 tablespoons raw cacao powder+ 2 tablespoons psyllium husks ++ ¼ cup (60ml) maple syrup 12 fresh dates (180g), pitted 2 tablespoons goji berries 200g 70% dark chocolate, melted 1 teaspoon rosewater rose petals, chopped pistachios and crushed freeze-dried raspberries +++, for decorating Place the almonds, pistachios, cacao, psyllium husks, maple syrup, dates and goji berries in a food processor and process for 2 minutes or until finely chopped and well combined. Roll 2 tablespoons of the mixture into balls, flatten slightly and, using your finger, poke a hole through the centre. Place on a baking tray lined with non-stick baking paper and refrigerate for 20 minutes to firm slightly. Place the chocolate in a small bowl, add the rosewater and mix to combine. Working one at a time, dip the top of each doughnut in the chocolate. Place on a tray lined with non-stick baking paper and sprinkle 4 of the doughnuts with rose petals, 4 with pistachio and 4 with the raspberries. Refrigerate for 5 minutes or until set. Serve. MAKES 12. + Raw cacao powder is available from the health food aisle of supermarkets and health food stores. ++ Available in supermarkets, psyllium husks are rich in fibre and often used in gluten-free recipes. +++ Freeze-dried raspberries are available from selected delicatessens and specialty grocers. Note: These doughnuts will keep refrigerated in an airtight container for up to one week.

mk u

sweet . raw treats

www.donnahay.com

167

sweet . raw treats

raw choc-raspberry coconut biscuits

raw cherry coconut slice

125g fresh raspberries

1½ cups (240g) blanched almonds

1 tablespoon white chia seeds

1 cup (75g) shredded coconut

200g 70% dark chocolate, melted

2 tablespoons honey

2 teaspoons coconut oil, melted

¼ cup (50g) coconut oil, melted

oat biscuit

cherry topping

¾ cup (65g) rolled oats

250g strawberries, chopped

¾ cup (120g) almonds

2 cups (300g) cherries, pitted

2 tablespoons almond spread

¼ cup (90g) honey

½ cup (75g) raisins

2 tablespoons psyllium husks +

1 tablespoon maple syrup

¼ cup (40g) finely grated fresh coconut, for sprinkling

coconut ﬁlling ¾ cup (60g) desiccated coconut

Place the almonds and shredded coconut in a food

½ cup (125ml) coconut cream

processor and process until finely chopped. Add the honey

1 tablespoon coconut oil

and coconut oil and process for 3 minutes or until finely chopped and the mixture starts to come together. Press into

To make the oat biscuit, place the oats, almonds, almond

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

spread, raisins and maple syrup in a food processor and

baking paper. Refrigerate for 20 minutes or until set.

process for 2–3 minutes or until finely chopped and well

To make the cherry topping, place the strawberry,

combined. Bring the dough together and roll out between

cherries, honey and psyllium husks in a food processor

2 sheets of non-stick baking paper to 4mm thick. Refrigerate

and process for 1 minute or until the mixture is smooth.

for 10 minutes or until firm. Using a 5.5cm round cutter,

Spread over the coconut base and refrigerate for 1 hour

cut out 20 rounds, re-rolling if necessary. Refrigerate

or until set.

until needed. Place the raspberries in a small bowl and crush with a fork. Add the chia seeds, mix to combine, and set aside

+ Available in supermarkets, psyllium husks are rich in fibre and

for 30 minutes or until thickened.

often used in gluten-free recipes.

To make the coconut filling, place the coconut, coconut cream and coconut oil in a blender and blend until well combined and fluffy. Top 1 oat biscuit with 1 teaspoon of the raspberry jam and 2 teaspoons of the coconut filling. Sandwich with another oat biscuit. Repeat with the remaining biscuits, jam and filling. Place on a tray lined with non-stick baking paper and refrigerate for 20 minutes or until firm. Place the chocolate and coconut oil in a small bowl and mix to combine. Dip one of the biscuits in the chocolate, shaking off any excess, and return to the tray. Repeat with the remaining biscuits and chocolate. Place in the refrigerator for 10 minutes or until just set. Serve. MAKES 10. Note: These biscuits will keep stored in an airtight container for up to three days.

168

Cut into bars and sprinkle with the fresh coconut. Keep refrigerated until ready to serve. MAKES 20.

www.donnahay.com

raw cherry coconut slice

sweet . raw treats

raw hazelnut and date chocolate truffles

raw hazelnut brownies with date ganache icing

1½ cups (210g) hazelnuts, plus 24 extra

12 fresh dates (180g), pitted

1 cup (170g) prunes, pitted

²⁄ ³ cup (70g) raw cacao powder

¼ cup (70g) hazelnut butter

2 tablespoons maple syrup

2 teaspoons vanilla extract

1 cup (160g) raw almonds

80g 70% dark chocolate, melted

2 teaspoons vanilla extract

1 tablespoon vegetable oil

2 tablespoons coconut oil, melted

170g 70% extra dark chocolate, melted

1 cup (25g) puffed quinoa ½ cup (125ml) water

Place the hazelnuts in a food processor and process until

1½ cups (225g) raisins

finely chopped. Place ½ cup (60g) of the processed hazelnut

½ cup (70g) hazelnuts

in a small bowl and set aside.

2 tablespoons cacao nibs

Add the prunes, hazelnut butter, vanilla and chocolate to

date ganache icing

the food processor and pulse to combine. Roll teaspoons

12 fresh dates (180g), pitted

of the mixture into 24 balls. Place 1 extra hazelnut in the

½ cup (50g) raw cacao powder

centre of each ball.

1 tablespoon coconut oil

Place the oil and extra chocolate in a medium bowl and

½ cup (125ml) warm water

mix to combine. Dip the truffles in the chocolate, one at a time, tapping gently to remove any excess. Sprinkle

Place the dates, cacao powder, maple syrup, almonds,

with the reserved hazelnut and refrigerate for 30 minutes

vanilla, coconut oil, quinoa, water and 1 cup (150g) of the

or until set. Serve. MAKES 24.

raisins in a food processor and process for 2 minutes

Note: These truffles will keep in an airtight container refrigerated

or until finely chopped and well combined. Add the

for up to two weeks.

hazelnuts and remaining raisins and pulse until roughly chopped. Spoon the mixture into a lightly greased 20cm square cake tin lined with non-stick baking paper. Using a small palette knife, spread the mixture into an even layer. Refrigerate for 2 hours or until firm. To make the date ganache icing, place the dates, cacao, coconut oil and water in a medium bowl. Using a hand-held blender, blend until very smooth. Remove the brownie from the tin, spoon over the date ganache icing and sprinkle with the cacao nibs. Slice to serve. MAKES 20.

raw hazelnut brownies with date ganache icing www.donnahay.com

171

sweet . raw treats

ir ll f

vri k i ur l fl v ur .

raw chia caramel pecan pies

raw cacao-coconut biscuits

1¾ cups (210g) pecans, plus ½ cup (60g) extra, chopped 1 teaspoon raw cacao powder+

1 cup (120g) almond meal (ground almonds) ¼ cup (25g) raw cacao powder+

40g unsalted butter, melted ¼ cup (20g) psyllium husks ++

6 fresh dates (90g), pitted

maple syrup, to serve

1 teaspoon vanilla extract

chia caramel

40g raw cacao chocolate, melted

1 tablespoon white chia seeds

sea salt flakes, for sprinkling

½ cup (125ml) water

coconut filling

¼ cup (35g) raisins

¾ cup (60g) desiccated coconut

6 fresh dates (90g), pitted

½ cup (125ml) coconut milk

1 teaspoon vanilla bean paste

1 tablespoon coconut oil

¼ teaspoon mixed spice

2 teaspoons maple syrup

¼ cup (40g) Brazil nuts

½ cup (60g) pecans Place the almond meal, cacao, dates, brazil nuts, Place the pecans, cacao, butter and psyllium husks in

vanilla and chocolate in a food processor and process for

a food processor and process until finely chopped. Lightly

2–3 minutes or until smooth. Roll out between 2 sheets

grease 6 x ¾-cup-capacity (180ml) muffin tins and line

of non-stick baking paper to 4mm thick. Refrigerate for

each with 2 strips of non-stick baking paper. Divide the

30 minutes or until firm.

pecan mixture between the muffin holes and, using

Using a 5.5cm fluted cookie cutter, cut out 20 rounds,

the back of a spoon, press firmly into the base and sides.

re-rolling if necessary. Refrigerate for 10 minutes or

Refrigerate for 20 minutes or until set.

until ﬁrm.

While the mixture is setting, make the chia caramel.

To make the coconut filling, place the coconut, coconut

Place the chia seeds and water in a small bowl and set

milk, coconut oil and maple syrup in a blender and blend

aside for 10 minutes to soak. Place in a food processor with

until well combined and fluffy. Spoon the coconut filling

the raisins, dates, vanilla and mixed spice and process for

over half of the cookies and sandwich with the remaining

5 minutes or until smooth. Add the pecans and process for

cookies. Refrigerate for 30 minutes or until set. Serve

1 minute. Spoon the filling into each case and smooth with

sprinkled with the salt. MAKES 10.

the back of a spoon. Top with the extra chopped pecan and

+ Raw cacao powder is available from the health food aisle of

refrigerate for 30 minutes or until set. Remove from the tin

supermarkets and health food stores.

and drizzle with the maple syrup to serve. MAKES 6. + Raw cacao powder is available from the health food aisle of supermarkets and health food stores. ++ Available in supermarkets, psyllium husks are rich in fibre and often used in gluten-free recipes.

raw cacao-coconut biscuits www.donnahay.com

173

advertising directory EACH ISSUE, WE BRING YOU THE BEST AND THE LATEST PRODUCTS AND SERVICES FROM OUR ADVERTISERS.

Kuvings

Aerin

CSR

The all-new Kuvings Vacuum Blender has the

Introducing the new Aerin Tuberose Collection.

CSR Unrefined Coconut Sugar is a great alternative

first noise-reduced vacuum-sealed blending

Tuberose Le Jour uncovers the bright tuberose

to white, raw or palm sugar, adding a unique

feature, minimising air being mixed in while

flower at sunrise, while Tuberose Le Soir releases

depth of flavour and subtle caramel notes. It

maximising nutritional value. It’s a real game

its opulent aura at sunset. Available at Myer and

contains essential minerals, such as potassium,

changer in the kitchen. Visit kuvings.net.au

David Jones. Visit esteelauder.com.au/aerin

zinc, calcium and iron. Visit csrsugar.com.au

Smeg

Obento

Smeg’s Linear Collection is effortlessly simple,

There’s nothing better than a sizzling Japanese

balanced and unashamedly minimal. It’s at home

grilled chicken ‘yakitori’. Obento’s new Yakitori

in the most modern of kitchens, with intuitive

Sauce has the right balance of sweetness and

menus and Thermoseal technology, Linear is as

delicious aromas that caramelise chicken on the

smooth milk. Visit nespresso.com

easy to use as it is on the eye. Visit smeg.com.au

grill. Absolute perfection! Visit oriental.com.au

Queen

iLVE

Harvey Norman

To celebrate its 120th anniversary, Queen has

Black, bold and bang on trend, ILVE’s new series

Enjoy the perfect mix every time with the

released a limited edition master blended Pure

of black built-in ovens combine technology and

Kenwood Chef Sense XL Mixer. It features

Vanilla Extract. It has a heady, fragrant aroma

sophistication. It boasts new features, such as

variable speed settings, a powerful motor, a

layered with notes of spice, wood and chocolate.

a chef-assist program, bio-safe thermoreflective

range of useful attachments and an extra large

Available at Woolworths. Visit queen.com.au

glass and self-cleaning mode. Visit ilve.com.au

mixing bowl. Visit harveynorman.com.au

Nespresso Bring a barista-style coffee experience home with the new Limited Edition Nespresso Barista Grand Cru range. The Chiaro, Scuro and Corto Grand Crus allow coffee lovers to master the harmony of the right espresso with silky

stockists

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

+ Apple apple.com/au

1 cup caster (superﬁne) sugar

220g

7 oz

+ Ball (02) 6516 1111; ballmason.com.au

1 cup icing (confectioner’s) sugar

150g

5 oz

1 cup plain (all-purpose) or self-raising ﬂour 150g

5 oz

+ A Summer Shop asummershop.nyc + Apolis apolisglobal.com

+ Bruny Island (03) 6260 6353; brunyislandcheese.com.au + Cultiver cultiver.com + Ici Et La (02) 9281 6089; icietla.com.au

1 cup fresh breadcrumbs

70g

2²⁄³ oz

+ The Flower Drum theﬂowerdrum.com.au

1 cup ﬁnely grated parmesan

80g

2½ oz

1 cup uncooked rice

200g

7 oz

+ Cire Trudon trudon.com

1 cup cooked rice

165g

5¾ oz

+ Cloudy Bay cloudybay.co.nz

1 cup uncooked couscous

200g

7 oz

1 cup cooked, shredded chicken, pork or beef 160g

5¾ oz

1 cup pitted olives

5¾ oz

+ Bunnings (03) 8831 9777; bunnings.com.au + Cartier 1800 130 000; au.cartier.com

IF ITEMS ARE NOT LISTED, THEY ARE FROM DONNA HAY’S PERSONAL COLLECTION OR FROM OVERSEAS. ALL PRICES LISTED ARE APPROXIMATE AND CORRECT AT THE TIME OF GOING TO PRESS. DETAILS WERE GIVEN BY THE SUPPLIERS AND MANUFACTURERS LISTED.

+ Country Road 1800 801 911; countryroad.com.au + Estée Lauder 1800 613 783; esteelauder.com.au + Fossil Vintage (03) 9482 4161; fossilvintage.com.au

160g

+ Frank Green frankgreen.com + Gianvito Rossi gianvitorossi.com + Grafa grafa.com.au

liquid measures

+ Gucci 1300 442 878; gucci.com/au

cups

metric

imperial

+ Heaven In Earth (02) 4423 2041; heaveninearth.com.au

¼ cup

60ml

2 ﬂ oz

+ Le Creuset 1300 767 993; lecreuset.com.au

¹⁄ ³ cup

80ml

2½ ﬂ oz

+ Mercedes-Benz 1300 762 718; mercedes-benz.com.au

½ cup

125ml

4 ﬂ oz

²⁄ ³ cup

160ml

5 ﬂ oz

+ Plumm plumm.com

¾ cup

180ml

6 ﬂ oz

+ Pottery Barn 1800 232 914; potterybarn.com.au

1 cup

250ml

8 ﬂ oz

2 cups

500ml

16 ﬂ oz (1 American pint)

+ Queen Fine Foods queen.com.au

2½ cups

625ml

20 ﬂ oz (1 Imperial pint)

+ Quintessential Duckeggblue quintessentialduckeggblue.com.au

4 cups

1 litre

32 ﬂ oz

+ La Belle Miette (03) 9024 4528; labellemiette.com.au

+ Mud Ceramics (02) 9569 8181; mudaustralia.com + Muji muji.com/au

+ Pyengana Dairy (03) 6373 6157; pyenganadairy.com.au + Simon Johnson simonjohnson.com

+ Rebecca Vallance (02) 9969 2495; rebeccavallance.com + Scout House (03) 9525 4343; scouthouse.com.au + Seedlip seedlipdrinks.com + Soma drinksoma.com + Son Of A Sailor sonofasailor.co

solid measures metric

imperial

20g

¾ oz

+ Tailfeather tailfeather.com.au

60g

2 oz

+ Terrain shopterrain.com

125g

4 oz

180g

6 oz

+ Thonet (02) 9332 1600; thonet.com.au

250g

8 oz

+ Uashmama uashmama.com.au

500g

16 oz (1 lb)

1kg

32 oz (2 lb)

+ StrangeLove 1300 712 081; strangelove.com.au

+ The Daily Edited thedailyedited.com + The Story Wines thestory.com.au

+ Vincent Design vincentdesign.com.au + Williams Sonoma 1800 231 380; williams-sonoma.com.au

www.donnahay.com

175

recipe index apple and bacon chicken with pappardelle ...................................... 84 asian beef and green tea

squid and chorizo salad with brown rice, beetroot and apple ... 126 wasabi coconut snapper rice bowl ........................................... 80

noodle salad with charred

gingernut crunch slice ...................... 34 gingernut, buttermilk and blood orange panna cotta slice ............ 154 hazelnut bundt cake ........................ 140

VEGETABLES, PASTA + CHEESE

lemon and elderflower granita ....... 71

caper and parmesan crusted veal

baby buffalo mozzarella with

limoncello bundt cake .................... 134

with zucchini fries and tuna

fennel puree, spicy salami

white bean dip .............................. 100

and olives ....................................... 108

eggplant ........................................... 126

cardamom and turmeric chicken and couscous salad ...................... 122 chicken, coriander and chilli jam dumplings ................................ 63 crispy pork and green onion pastries ............................................. 60 crispy slow-cooked pork shoulder, green bean and pea salad .......... 124

baked pasta with ricotta, leek and spinach ..................................... 84 chargrilled zucchini with garlic and lemon ........................................ 94 cheesy kimchi jaffles ........................ 65 goat’s cheese, plum and walnut tarts ..................................... 52 mixed zucchini and green

frying pan beef enchiladas .............. 80

tomato salad .................................... 94

ham, pear and cheese jaffles .......... 66

mozzarella and truffle pizza ......... 112

lamb kofta with pomegranate and tomato salad .......................... 122 mustard and maple crispy pork belly .......................................... 56 oregano and olive tapenade stuffed spatchcocks ....................... 56 oven-baked barbecue pork and

prawn and chorizo zucchini pasta ... 94 quick corn and potato soup ............. 80 roasted garlic, pine nut and bocconcini spinach linguine ..... 108 smoked mozzarella and olive sandwich .............................. 114 tarragon-crumbed burrata,

madeleines with lavender and lemon sugar ................................... 144 maple caramel hazelnut slice ......... 31 olive oil friands with sugared thyme .............................................. 138 passionfruit and elderflower ice-cream floats .............................. 68 raspberry chia jam slice ................... 31 raw cacao-coconut biscuits ........... 172 raw cherry coconut slice ................ 168 raw chia caramel pecan pies ........ 172 raw choc-raspberry coconut biscuits ............................................ 168 raw chocolate-glazed turkish delight doughnuts ........................ 166 raw hazelnut and date chocolate truffles ............................................ 170 raw hazelnut brownies with date ganache icing ................................ 170

cabbage spring rolls ....................... 61

tomatoes and basil oil ................. 112

pastrami and sauerkraut jaffles ..... 67

zucchini and dill scones ................ 100

salted coconut and raspberry

lamb cutlets with green

SOMETHING SWEET

semolina, almond and blood

tomato salad .................................... 84

blood orange braided brioche

shaoxing and chilli caramel lamb racks ........................................ 52 slow-roasted sumac lamb salad with rice, broad beans and burnt onion .................................... 124

loaf ..................................................... 154 blood orange, vanilla and lemonade popsicles ..................... 160 butterscotch bundt cake with

granita ............................................. 160

crab and creamed corn jaffles ........ 64

caraway and blood orange tart .... 151

crab, ricotta and tarragon stuffed

cheat’s marscapone and

zucchini flowers ............................. 94 edamame, trout and dashi risotto ................................................ 52

orange syrup cakes ...................... 156 spiced honey buttermilk layer cake ....................................... 151 white chocolate and elderflower tarts .................................................... 69

dulce de leche icing ..................... 140 campari and blood orange

FISH + SEAFOOD

rhubarb granola crumble slice ....... 34 bundt cake ...................................... 144

pepper and parmesan crusted

elderflower melting moments .... 70 chocolate mousse slice ..................... 31 chocolate salted caramel

EVERYTHING ELSE candied blood orange peel ............. 151 crispy spiced crackers with edamame dip ................................... 62 mustard and cumin pickled zucchini .......................................... 100 orange and crispy caper

harissa crispy squid .......................... 48

swirl cupcakes .................................. 9

marinated mozzarella ................ 114

salmon and horseradish cakes ....... 50

chocolate swirl meringues ............ 134

spiced blood orange marmalade ... 156

smoky prawns with israeli

chocolate whisky mini

stracciatella with chilli oil and

couscous ........................................... 84

176

espresso bundt cake ........................ 144

www.donnahay.com

bundt cakes .................................... 140

anchovy crumb ............................. 114

PHOTOGRAPHY CHRIS COURT

MEAT + POULTRY

u if ! Subscribe for 1 year to our digital edition for only $19.99 and receive a BONUS donna hay pie dish!

fast, fresh, simple.

Bonus

i i !

ISSUE 95 OCT/NOV 2017 www.donnahay.com

16th birthday

COLLEC TOR ’ S EDITION

Find our lemon and coconut impossible pie recipe online at donnahay.com

+ Cook your favourite recipes using our clever step-by-step cook modes + See the beautiful recipes and pages from your printed magazine come to life + Receive instant access to the award-winning digital edition when you subscribe To subscribe, visit magsonline.com.au/dh/X1710DHD or call 1300 656 933 and quote X1710DHD.

* Offer ends 5 November 2017. Bonus gift offer available for delivery to Australian residents only. Please allow up to four weeks’ separate delivery of your gift. For international rates, visit magsonline.com.au/dh/M1710DHY. 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., registered in the U.S. and other countries. Google Play is a trademark of Google Inc.

things I love

My love affair with vanilla goes back almost as far

a little vanilla bean paste into my espresso, and,

as I can remember. The sweet scent is woven through

of course, it’s been in every birthday cake I’ve made!

my childhood memories of baking cakes and biscuits,

A little while ago I even won a cocktail-making competition, thanks to the secret weapon stashed in my handbag – a packet of vanilla beans. It’s

or whenever my boys are adding a (very) generous

undoubtedly my favourite ingredient, so familiar

spoonful to their smoothies. I’ve been known to stir

but still special, and I’ll always have some close by.

PHOTOGRAPHY ANSON SMART STYLING HANNAH BRADY. VANILLA BEANS, FROM QUEEN FINE FOODS. SEE DIRECTORY FOR STOCKIST DETAILS.

and it has followed me all my life, whether I’m at work devising new treats, at home making meringue,

178

www.donnahay.com

WED

E CRYSTAL SHO

WEDG

98% PURE ANTI-OXIDANTS (FERULIC ACID + VITAMIN E) UNLEASHED INTO POTENT SERUM BASE

NEW

ADVANCED GÉNIFIQUE SENSITIVE DUAL CONCENTRATE FOR BAD SKIN DAYS.

to soothe sensitive skin and reduce visible signs of aging.