donna hay - the festive issue

t he

fe s tive issue

I am beyond super-excited to be sharing with you my beautiful new digital publication, starting with this MAGICAL FESTIVE EDITION. This year we’ll see a Christmas like no other so I want to help make this one SUPER-SPECIAL with beautiful food moments that I hope will create the most wonderful NEW TRADITIONS. I have filled these pages with fresh ideas that capture the spirit of a new festive season. I’ve BREATHED NEW LIFE into your favourite Christmas classics, giving then a new twist or turn making them even more memorable. I have discovered the EASIEST WAY TO COOK the most tender turkey, have a host of simple side salads and starters that are seriously punching above their weight in texture and flavours.

I love the SPECIAL KIND OF MAGIC that comes with this time of year, and for me, nothing captures it quite like baking and treats… be they SHOW-STOPPING desserts like my Gin Spritz Bombe Alaska or the Raspberry and White Chocolate Ice-cream Bar. Charming food gifts including my Giant Choc-caramel Cookie, the must-bake, TRENDING RIGHT NOW (you heard it hear first!)

Basque Burnt Cheesecake and an entire selection of stuffed cookies – trust me it’s hard to choose just one, so yum!

I was inspired by nature with this year’s DECORATING STYLE adding foraged touches of herbs and native flowers to your table, wreaths and wrapping – fresh sprigs of NATURAL BEAUTY. I hope you enjoy this issue as much as I loved creating it, and it adds a touch of SPARKLE to your celebrations this Christmas.

FESTIVE

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ISSUE

Copyright Š Donna Hay Pty Ltd 2020 Design copyright Š Donna Hay Pty Ltd 2020 Recipes & styling: Donna Hay Photography: Chris Court, William Meppem, Anson Smart Art direction & design: Huw Reynolds Senior designer: Hannah Schubert Copy editor: Daniela Bertollo Recipe testing & food preparation: Peta Dent, Melissa Burge, Tina McLeish Sponsorships and Collaborations Manager: Morgan Lee The rights of Donna Hay as the author of this work have been asserted by her under the Copyright Amendment (Moral Rights) Act 2000. This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may be reproduced, copied, scanned, stored in a retrieval system, recorded or transmitted, in any form or by any means, without the prior written permission of the Copyright owner.

ALL I WANT FOR CHRISTMAS page 08

CHEESE BOARD page 94

MASTERCLASS

WHITE CHRISTMAS DESSERTS

COCKTAIL HOUR

STUFFED COOKIES

ULTIMATE CHRISTMAS MENU

FOOD GIFTS

page 22

page 34

page 42

STARTERS page 44

page 104

page 122

page 136

STYLE page 154

MAINS

MIX & MATCH MENU

SIDES

RECIPE INDEX

DESSERTS

USER GUIDE

page 56

page 68

page 78

page 162

page 168

page 175

contents

STOCKINGS are hung with care‌ the anticipation of discovering a full stocking and delivery of parcels beneath the tree on Christmas morning dances in our thoughts. Let the festivities begin!

Handmade stockings using fabric offcuts by Scout. the label

Photography C H R I S C O U R T

Photography C H R I S C O U R T & W I L L I A M M E P P E M Styling D O N N A H AY

all I want for

Christmas is…

This WISH LIST of beautiful, unique, delicious and artisanal gifts, and also a few of my FAVOURITE things. Get them for a loved one, or keep them for yourself.

Shh! We won’t tell.

BEAUTY BUYS

Click any highlighted words to discover more about the products featured.

1 Hair heroes Low fuss perfect festive summer party hair is just a few spritzes of the best products away, my faves include Balmain and David Mallett. Use a Deborah Pagani large hair pin or hair cuff to twist your tresses up into the ultimate carefree tousled pony.

2 Skin saviours I’m all about great skin and believe that some moisturisers really are worth investing in (or treating someone as a lovely gift), like Augustinus Bader – I was really hoping The Rich Cream would live up to the hype, and it definitely has! Of course “Good Genes” plays a big part in skin, and for that Sunday Riley has you covered.

3 Get up and glow Give someone a gift from the red light district… and they will thank you forever. Just 20 minutes with my irreplaceable Advanced Night Repair and my Boost LED Face Mask and I’ve restored my natural glow. Trust me, your friends, or your skin, will love you.

1 3

2

Beautiful, smooth SATINY lipstick that colours me happy!

Lip service

Hermes Satin ‘Rose Ombré’ Lipstick is the perfect gesture. Every time I reach into my bag for this lipstick, it reminds me of the gesture of thoughtful and beautifully crafted cleverness… it puts a smile on my lips.

WISH

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LIST

Heaven scent I’ve been lusting over this impressively huge (1.5kg) limited edition handmade Dyptique candle with its signature ‘Baies’ or Parisian berries scent. The equally luxurious Balmain Cire Trudon candle will add style and a wonderful fragrance to any room.

Artisan food gifts are always high on my list of COVETED things to give and receive

Everything and anything You just cannot go wrong with anything from Bruny Island Cheese Co.

They have everything you need to make your charcuterie board the stand-out of the season, from oozy surfaceripened cheeses to the best mustards and relishes to have with slices of your Christmas ham. Artisan beers are perfect partners for it all. Don’t get me started on their delight-filled range of hampers – amazing!

WISH

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LIST

Love sweet love

These Loco Love chocolates are made with love, made with integrity and made to make you ‘smile’.

I’m talking weak at the knees with deliciousness.

WISH

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LIST

1

2

3

FOOD FAVES 1 Gin cocktail picnics Are the new picinic this season. A perfectly romantic gift, fill a Country Road picnic basket with all the loveliest ingredients for a fun gin cocktail picnic. Hendrick’s Midsomer Solstice Gin is the new summer flavour to try with tonics, dried citrus slices and very more-ish black truffle chips. Wrap glasses in these chic Country Road napkins.

2 Christmas brekky duo Our Christmas morning isn’t complete without a slice of panettone. It’s one of my son’s favourite things. Simon Johnson’s Panettone never fails to impress. Gift with a bottle of fruity and Moscato d’Asti fizz… it’s light enough for saying a festive cheers.

3 Artisan Gifts How sweet is this wooden section of wild honeycomb by Malfroy’s Gold? What a gorgeous, unique present to receive. Or if you need get yourself out of a gift pickle, go with the best pickles from Cornersmith.

In fact anything and everything from these – our studio faves – will be very welcome.

Refreshing, flavourful, and a better-for-you mixer, SHRUBS are the fruity new way to spritz-up summer drinks

The new cocktail ingredients…

from start to finish. Begin with one of Pyewacket’s Traditional exceptional shrubs – it’s so difficult to choose a flavour. Add soda or tonic, your favourite gin or vodka and float a slice of Mary Valley Food Co’s dried citrus on top.

WISH

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LIST

the perfect salted caramel fudge brownie just got a whole lot easier‌

on sale now

available at coles and www.donnahay.com

Magic of Christmas

We’ve made the most SPECTACULAR FESTIVE CENTREPIECE edible by giv Just one bowl of gorgeously glossy brown sugar meringue is twirled and curle flavours. Draped in a chocolate swirl cream and scattered with cherry and bl

Photography W I L L I A M M E P P E M Recipes & styling D O N N A H AY

in partnership with C S R S U G A R

ving your favourite pavlova a stunning brown sugar makeover. ed into these oh-so PRETTY PAVLOVAS that are rich in caramelly ackberry jewels, they’re this season’s must-have statement pieces.

Brown sugar centrepiece pavlovas 450ml (15 fl oz) egg whites (about 12 eggs) at room temperature ¼ teaspoon cream of tartar 2 cups (440g/15½ oz) CSR Raw Caster Sugar 1 cup (225g/8 oz) firmly packed CSR Dark Brown Sugar, sifted 2 tablespoons White Wings Cornflour 2½ teaspoons white vinegar 250g (2¾ oz) blackberries or blueberries 300g (10½ oz) cherries, pitted and halved CHOCOLATE SWIRL CREAM

100g (3½ oz) dark (70% cocoa) chocolate, chopped ⅔ cup (160ml/5½ fl oz) single (pouring) cream 800ml (27 fl oz) single (pouring) cream extra, for whipping

Preheat oven to 140°C (275°F). Line 2 large baking trays with non-stick baking paper.

To make the pavlova, place the egg whites and cream of tartar in the bowl of an electric mixer and whisk until soft peaks form. Gradually add the caster sugar, 1 tablespoon at a time, whisking until sugar has dissolved. Sprinkle tablespoons of the brown sugar over the egg white mixture, whisking well

after each addition, until mixture is stiff and glossy.

Combine the cornflour and vinegar and mix until smooth. Gently fold through the meringue mixture.

Draw a 12cm x 30cm (5 inch x 12 inch) rectangle on 2 separate sheets of non-stick baking paper and place baking paper on 2 large upturned baking trays (see pics, opposite). Spoon the meringue mixture onto the rectangles and carefully shape into logs. Bake for 1 hour. Turn the oven off and allow the meringues to cool completely in the oven with the door closed+.

To make the chocolate swirl cream, place the chocolate and cream in a small saucepan over low heat and stir until combined and the chocolate has melted. Set aside to cool. Place the extra cream in the clean bowl of an electric mixer and whisk until stiff peaks form. Add the chocolate mixture and swirl through to create a marbled effect.

Just before serving, add dollops of chocolate swirl cream to each of the pavlovas and serve topped with the blackberries and cherries. Serves 16 + Brown

sugar meringue can be quite fragile and susceptible to humidity. Keep in a cool dry place until ready to decorate and serve.

in partnership with C S R S U G A R

SWEET SUCCESS: Keep whisking while you gradually sprinkle in the sugar.

SHAPE UP: Pull your palette knife through the centre of the meringue to make a deep indent. It helps stop the pavlova cracking and creates the perfect groove for your filling.

master class

Sometimes all we need is a little show and tell to help master a recipe. Make the PERFECT cranberry pie and the most delicious salted caramel doughnuts with a helping hand from extra HINTS AND TIPS. Photography W I L L I A M M E P P E M Recipes & styling D O N N A H AY

Starry apple and CRANBERRY PIE

Starry apple and CRANBERRY PIE 3 red (pink lady) apples, peeled and chopped 2 cups (220g/7¾ oz) frozen cranberries 3 cups (360g/12½ oz) frozen raspberries ½ cup (110g/3¾ oz) firmly packed brown sugar 20g (½ oz) unsalted butter ½ teaspoon ground cinnamon 1 teaspoon finely grated orange rind 1 tablespoon brandy 1 tablespoon cornflour (cornstarch) 1 tablespoon caster (superfine) sugar SWEET SHORTCRUST PASTRY

4 cups (600g/1 lb 3 oz) plain (all-purpose) flour 350g (12¼ oz) cold unsalted butter, chopped ½ cup (80g/2¾ oz) sifted icing (confectioner’s) sugar 2 egg yolks ⅓ cup (80ml/2¾ fl oz) iced water

To make the sweet shortcrust pastry, place the flour, butter and sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and water and process until the dough just comes together. Turn out onto a lightly floured surface and gently bring together to form a ball. Divide the dough in half and flatten to create 2 discs. Roll out each disc between 2 sheets of non-stick baking paper until 4mm thick and refrigerate for 1 hour.

Meanwhile, to make the apple and cranberry filling, place the apple, cranberries, raspberries, brown sugar, butter, cinnamon and orange rind in a large saucepan over medium heat. Combine the brandy and cornflour in a small bowl and stir into the apple mixture. Cook, stirring, for 5–7 minutes or until the mixture has thickened slightly. Set aside to cool slightly, then refrigerate for 1 hour or until chilled.

Preheat oven to 180°C (350°F). Use one sheet of pastry to line an 18cm base measure (7 inch) metal pie dish. Lay the 2nd sheet of pastry on a sheet of non-stick baking paper and use a 3cm (1 inch) star pastry cutter to cut out 10 stars from the centre of the pastry, reserving the stars.

Spoon the chilled cranberry filling into the pie dish. Place the second sheet of pastry over the top, positioning the star cut outs to fit within the dish. Trim excess pastry and reserve. Press the pastry edges together to seal.

Bring together all the excess pastry into a flattened disc.

Roll out between 2 sheets of non-stick baking paper to 4mm thick. Use the 3cm star pastry cutter to cut out about 28 stars. Arrange the stars, including the reserved stars, slightly overlapping, along the edge of the pie. Sprinkle with the caster sugar and bake for 45–50 minutes or until golden brown. Set aside to cool slightly and serve. Serves 8

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Allow a BORDER of 5cm (2 inch) on pastry lid, before cutting out stars

Salted caramel DOUGHNUTS ¾ cup (180ml) lukewarm milk 3 teaspoons dry yeast ¼ cup (55g/2 oz) raw caster (superfine) sugar 2 cups (300g/10½ oz) plain (all-purpose) flour, plus extra for dusting 2 egg yolks 50g (1¾ oz) unsalted butter, softened ½ cup (110g/4 oz) raw caster (superfine) sugar extra 1 teaspoon ground cinnamon vegetable oil, for deep-frying SALTED CARAMEL FILLING

¾ cup (225g/8 oz) store-bought dulce de leche or thick caramel ¾ cup (180g/5¼ oz) mascarpone pinch sea salt flakes

Place the milk, yeast and 1 tablespoon of the caster sugar in a small jug and mix to combine. Set aside in a warm place for 5–10 minutes or until foamy. Place the flour, egg yolks, butter, the yeast mixture and the remaining 2 tablespoons of caster sugar in the bowl of an electric mixer with a dough hook attached. Beat on low speed for 4–5 minutes or until the dough is smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap and set aside in a warm place for 45 minutes or until the dough has doubled in size.

Line a large baking tray with non-stick baking paper. Turn out the dough onto a lightly floured surface and knead for 2 minutes or until smooth and elastic. Roll out to 1cm (¼ inch) thick. Using a 5.5cm (2 inch) round cutter lightly dusted in flour, cut 20 rounds from the dough. Place the rounds on the tray and cover loosely with plastic wrap. Set aside in a warm place for 25–30 minutes or until the dough has doubled in size.

While the dough is proving, make salted caramel filling.

Place the dulce de leche, mascarpone and salt in a medium bowl and whisk until smooth. Place in a piping bag fitted with a 5mm round nozzle and refrigerate until needed.

Place the extra caster sugar and cinnamon in a shallow bowl and set aside. Half-fill a large, deep saucepan with oil and place over medium heat until the temperature reaches 160°C (325°F) on a deep-frying thermometer. In batches, cook the dough rounds, turning halfway, for 1–2 minutes or until golden. Immediately toss in the cinnamon sugar. Using a small sharp knife, cut a hole in the side of each doughnut and pipe in the filling to serve. Makes 20

MASTER

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CLASS

Salted caramel DOUGHNUTS

These doughnuts are BEST cooked in small batches so as to not overcrowd.

The cinnamon sugar sticks best when doughnuts are just out of the pan

The yeast is activated when it bubbles on the top. It should look like the mixture in the pic, above. It will take more or less time depending on how warm your kitchen is.

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Make these ‘not-so-naughty’ CHOC-CARAMEL COCONUT BARS for all the people who are on your nice list.

Photography W I L L I A M M E P P E M Recipes & styling D O N N A H AY

in partnership with G L A D

Choc-caramel COCONUT bars 300g (10½ oz) dark (70% cocoa) chocolate, chopped sea salt flakes, to serve BISCUIT BASE

1 cup (80g/2¾ oz) desiccated coconut ½ cup (60g/2 oz) almond meal (ground almonds) ⅓ cup (80ml/2¾ fl oz) pure maple syrup 2 tablespoons light-flavoured extra virgin olive oil CARAMEL FILLING

½ cup (125ml/4¼ fl oz) coconut cream ¾ cup (180ml/6 fl oz) pure maple syrup ½ teaspoon sea salt flakes ⅓ cup (80g/2¾ oz) cashew butter 2 teaspoons vanilla extract

Preheat the oven to 160°C (325°F). Line a 20cm (8 inch) square cake tin with 2 sheets of non-stick baking paper+.

To make biscuit base, combine coconut, almond meal, oil and maple until combined. Press mixture into the prepared tin. Bake for 25–30 minutes until crisp and golden. Set aside to cool.

To make the caramel filling, place the coconut cream, maple and salt in a medium frying pan over high heat. Bring to a boil and cook for 10 minutes, stirring occasionally, or until thickened. Add the cashew butter and vanilla, reduce heat to medium and cook, stirring constantly, for 2 minutes.

Pour caramel filling over the biscuit base and refrigerate for 30 minutes or until set. When set, cut into 12 bars.

Melt the chocolate in a small saucepan over medium heat. Set aside for 10 minutes to cool.

Using 2 forks, dip each bar into the melted chocolate and tap off the excess. Place on a tray lined with non-stick baking paper+. Sprinkle with salt and refrigerate for 30 minutes or until set++.

To give these bars as a gift, wrap in sheets of non-stick baking paper+ and simply tie the ends with string or ribbon. Makes 12 bars We used Glad to be Green® Compostable Brown Paper. ++ These Choc-caramel Coconut Bars will keep stored in an airtight container in the fridge for up to 2 weeks. +

introducing my NEW BOOK Full of smarter, faster, better-for-you, SUPER-YUM meals using everyday ingredients. It’s everyday food made SIMPLE and tasty. Instant dinners and one-pan wonders that deliver on taste as well as speed are my remedy to life’s hustle and bustle. EVERYDAY FRESH will change the way you cook for the better!

SHOP HERE

CLICK HERE TO BUY YOUR SIGNED COPY. PLUS RECEIVE A GIFT WITH PURCHASE!

watch · cook · learn · love I’m super-excited to share my new VIDEO SERIES, bringing to life recipes from my new book everyday fresh meals in minutes. This 4-part series is full of my FAVOURITE RECIPES with lots of tips and tricks to make everyday meals easier, fresher and tastier.

Episodes are now live at www.donnahay.com

PLAY VIDEO

JOIN DONNA AS SHE MAKES RECIPES FROM HER NEW COOKBOOK!

cocktail hour

In the days before Christmas and into the new year, we embrace those in-between moments we have with friends and family. Add a little SPARKLE to each event with beautiful bites and delightful drinks.

Cheers to the good times!

Photography C H R I S C O U R T & W I L L I A M M E P P E M Recipes & styling D O N N A H AY

Lobster roll ¼ cup (60g/2 oz) whole egg mayonnaise 1 teaspoon finely grated lemon rind 2 tablespoons extra virgin olive oil 1 long red chilli, thinly sliced 4 bao buns+, steamed 1 cup celery leaves 150g (5¼ oz) cooked lobster tail (about 1 small)++, meat removed and sliced sea salt flakes

Combine mayonnaise and lemon rind in a small bowl and set aside.

Heat the oil in a small frying pan over medium heat. Add the chilli and cook for 3–4 minutes or until chilli is crisp.

Spread lemon mayonnaise on each bun and top with celery leaves, lobster, crisp chilli and salt. Makes 4 Bao buns are available from select supermarkets and Asian grocers. Steam following packet directions. ++ If you prefer, swap out the lobster for 8 large peeled and cleaned, cooked king prawns (shrimp). +

Although I LOVE a big FAMILY lunch, it’s those more intimate gatherings that allow me to create something a little bit SPECIAL like these upscaled lobster bao buns

MAKE

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The new chicken sandwich ž cup (180ml/6 fl oz) whole egg mayonnaise 1 teaspoon wasabi paste 12 slices dark rye sandwich loaf, crusts removed and cut into 6cm (2 inch) squares+ 1 medium cucumber, thinly sliced into rounds 225g (8 oz) cooked chicken breast (about 1 breast), thinly sliced ½ cup (140g/5 oz) pickled white ginger, shredded red-veined sorrel, to finish

Combine the mayonnaise and wasabi and spread onto one side of each piece of bread.

Layer half the bread slices with the cucumber, chicken and ginger. Top with a piece of bread, mayonnaise side down, and top with the sorrel.

Makes 6 mini sandwiches Save the leftover scraps of bread in a zip-lock bag in the freezer. Process to make breadcrumbs or use in a stuffing. +

Cherry martini 6 cherries 240ml (8 fl oz) gin or vodka Âź cup (60ml/2 fl oz) dry vermouth ice-cubes, to chill

Cut a slit into 2 of the cherries and place in a cocktail shaker.

Halve remaining cherries and slide onto 4 cocktail picks. Set aside.

Add the gin or vodka, vermouth and ice-cubes to the cocktail shaker.

Shake to chill and to release colour and flavour from the cherry.

Strain martini into chilled martini or cocktail glasses and garnish with the cherry cocktail picks. Serve immediately. Makes 4 + Apart from the martini glass, we used Tiffany & Co. bar and drinkware.

Coconut margarita 2 teaspoons sea salt flakes 2 teaspoons finely grated lime rind lime wedge, to rub ½ cup (125ml/4¼ fl oz) coconut cream 1 cup (250ml/8½ fl oz) coconut milk 120ml (4 fl oz) tequila ¼ cup (60ml/2 fl oz) light agave syrup ⅓ cup (80ml/2¾ oz) lime juice 3 cups ice dried lime slices (optional), to serve

Combine salt and lime rind in a small shallow bowl. Rub lime wedge around the rim of 4 cocktail glasses. Dip each rim into the salt mixture and set aside.

Place coconut milk and cream, tequila, agave syrup, lime juice and ice in a blender and blend until combined and ice is crushed.

Pour margarita into the prepared cocktail glasses and serve with the lime slices, if you like. Makes 4

MAKE

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Brown paper packages, tied up with string‌ it’s the personal touches that makes each gift special.

SURPRISE and delight with sweet somethings and thoughtful treats.

Photography C H R I S C O U R T

YOUR BEST EVER

s a m t s i r Ch

As FAMILY AND FRIENDS come together to celebrate, fill your home with the sweet smells and bold flavours of a memorable FESTIVE FEAST. Classics have been given a fresh SPARKLE, and new traditions are ready to be created. Here you’ll find all the ingredients for an extraspecial and VERY MAGICAL CHRISTMAS

start THE TABLE’S SET, and the excitement of the day is buzzing in the room. It’s time for tasters of delicately dressed carpaccio, sun-kissed summer rolls, morsels of crab twirled through angel hair pasta and a golden, smoked side of salmon.

Let the FEAST begin!

wonderful

Photography C H R I S C O U R T Recipes & styling D O N N A H AY

Photography WILLIAM MEPPEM

Hot SMOKED cured salmon

HOT smoked cured salmon 1 x 1.2kg (1 lb 6 oz) salmon fillet, skin removed and pin-boned 1 x 18cm x 50cm (7 inch x 19½ inch) cedar grilling plank, soaked in water+ 12 sprigs dill ½ cup (180g/6¼ oz) honey 1 teaspoon chilli flakes cracked black pepper CURING MIX

¾ cup (255g/9 oz) sea salt flakes 1 cup (225g/8 oz) firmly packed brown sugar 2 teaspoons chilli flakes HORSERADISH CRÈME FRAÎCHE

300ml (10 oz) crème fraîche 1½ tablespoons horseradish ¼ cup finely chopped fresh flat-leaf parsley 1½ tablespoons salted capers, rinsed and finely chopped 2 teaspoons finely grated lemon rind

Smoking fish on the BARBECUE is so worth the effort, you’ll love all that delicious smoky flavour it imparts. It’s great for Christmas day as it FREES UP the kitchen for other dishes

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S TA R T E R S

To make the curing mix, combine the salt, sugar and chilli in a bowl. Place one-third of the mix onto a large glass dish. Place salmon on top and top with remaining curing mix. Refrigerate for 3–4 hours to cure++. Rinse the salmon to remove the curing mix. Pat dry with kitchen paper.

Transfer to a wire rack on a large tray and refrigerate uncovered for 1 hour, or as long as overnight, until salmon is completely dry.

Heat a barbecue grill to medium-high heat. Place dill sprigs down the length of the grilling plank. Top with the dried cured salmon. Combine honey, chilli and pepper in a small bowl. Brush honey mixture over the salmon. Place the plank with the salmon on the barbecue grill and cook, with lid closed, checking constantly and spritzing plank (not salmon) with water if it catches alight+++ for 20 minutes or until salmon is medium rare and golden brown.

Meanwhile, to make the horseradish crème fraîche, combine crème fraîche, horseradish, parsley, capers and lemon rind in a serving bowl and set aside.

Bring the salmon to the table on the plank (ensure the plank is no longer smoldering and has no embers), or transfer to a serving platter. Serve with the horseradish crème fraîche. Serves 8 You can find cedar grilling planks from hardware stores and barbecue suppliers.

Soak for at least 1 hour before using. ++ Cured, unsmoked salmon can keep, uncovered, in the fridge for up to 2 days. +++ You will need to have a spray bottle filled with water handy to put out any flare ups on the plank – you want the plank to smoke but without any flames. +

CRAB PASTA with sourdough crunch 400g (14 oz/14 oz) dried angel hair pasta or thin spaghetti 2 tablespoons extra virgin olive oil 2 cloves garlic, thinly sliced 2 large red chillies, thinly sliced 2 teaspoons finely grated lemon rind ¼ cup (60ml/2 fl oz) dry white wine 400g (14 oz) cooked, picked blue swimmer or spanner crab meat, plus extra crab legs to serve ¼ cup (60ml/2 fl oz) lemon juice sea salt and cracked black pepper baby red-veined sorrel leaves, to serve SOURDOUGH CRUNCH

2 tablespoons extra virgin olive oil 1 clove garlic, crushed sea salt flakes 1 cup (70g/2½ oz) fresh sourdough breadcrumbs

To make the sourdough crunch, place the oil, garlic and salt into a frying pan over medium heat and cook for 1 minute or until the garlic is soft.

Add the breadcrumbs and cook, stirring, for 10 minutes or until the crumbs are golden. Set aside.

Cook the pasta in a large saucepan of boiling salted water for 8 minutes or until al dente.

Drain and set aside.

Place the oil, garlic, chilli and lemon rind into a large non-stick frying pan over medium heat and cook for 2 minutes or until the garlic is soft. Add the wine and cook for 2 minutes. Add the crab meat, pasta, lemon juice, salt and pepper and toss to combine. Divide the pasta between bowls and top with parsley and the sourdough crunch.

Serve with the extra crab legs. Serves 6 as a starter

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The delicate balance of flavours and textures of this crab pasta would work equally well as an EXTRA-SPECIAL seafood main

COCONUT chicken summer rolls Filled with fresh, FRAGRANT herbs and coconut chicken, these Summer rolls make a light and zingy starter. Equally DELICIOUS with tofu for a vegie alternative or with halved, cooked prawns

400g (14 oz) cooked chicken, finely shredded 8 rice paper rounds 2 cups mizuna+ or Asian leaves 1 cup fresh mint leaves 1 cup fresh coriander (cilantro) leaves 4 green onions (scallions), thinly sliced 4 radishes, thinly sliced ½ cup baby shiso leaves++ COCONUT DRESSING

200ml (2ž fl oz) coconut cream 1 tablespoon fish sauce 2 tablespoons lime juice 1 teaspoon caster (superfine) sugar

To make the coconut dressing, place the coconut cream, fish sauce, lime juice and sugar in a bowl and mix to combine.

Place the chicken and half the coconut dressing in a bowl and mix to combine.

To assemble the rolls, dip 1 rice paper round in a bowl of cold water for 10 seconds to soften slightly. Transfer to a clean, damp tea towel and place a little of the mizuna, mint, coriander, coconut chicken, onion, radish and shiso leaves down the centre of the sheet.

Fold over one short end and roll up tightly to enclose the filling. Repeat with the remaining ingredients to make 8 rolls.

Serve with the remaining coconut dressing for dipping. Makes 8 Mizuna is also known as Japanese mustard greens and has a slightly peppery flavour. You can find it in Asian grocery stores or from select green grocers. ++ Baby shiso leaves are available from select green grocers. +

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S TA R T E R S

SWEET and sour beef carpaccio 500g (1 lb 1 oz) beef eye fillet, trimmed+ 1 bunch baby radishes, leaves attached and halved 1 bunch watermelon radishes, trimmed and shaved SWEET AND SOUR DRESSING

¾ cup (180ml/6 fl oz) white wine vinegar 1 teaspoon finely grated lemon rind 2 tablespoons caster (superfine) sugar 2 small red onions, finely chopped ⅓ cup (60g/2 oz) currants ¼ cup roughly chopped fresh dill ⅓ cup (60g/2 oz) pine nuts, toasted

To make the sweet and sour dressing, place the vinegar, lemon rind and sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar is dissolved.

Place the onion and currants in a heatproof bowl and pour over the hot vinegar mixture. Set aside to cool. When cool, stir in the dill and pine nuts.

To make the carpaccio, thinly slice the beef and place onto serving plates with the radishes. Spoon over the dressing and serve immediately. Serves 6–8 If you want to get the beef slices very thin, tightly wrap the beef fillet in plastic wrap and freeze for 20 minutes before removing the plastic wrap and slicing. +

the Aside from the presents, the Christmas feast is something we all look forward to. Favourites of the season – ham, turkey and pork – are golden and glistening with glaze, while a gorgeously green and generous pie takes centre-stage for ALL TO ENJOY

event

Photography W I L L I A M M E P P E M Recipes & styling D O N N A H A Y

Fennel and lemon thyme TURKEY

MAIN

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Fennel and lemon thyme TURKEY 5kg–6kg (11 lb–13 lb) turkey 2 tablespoons extra virgin olive oil 1 orange, quartered 24 sprigs lemon thyme 4 brown onions, peeled and halved 2 garlic heads, halved crosswise 4 cups (1 litre/34 fl oz) chicken stock 125g (4½ oz) unsalted butter 1 cup (225g/8 oz) firmly packed brown sugar SALT BRINE

1 cup (140g/5 oz) sea salt flakes 1 cup (225g/8 oz) firmly packed brown sugar 1 tablespoon fennel seeds, crushed 1 tablespoon fresh lemon thyme leaves 1 tablespoon cracked black pepper

Brine the turkey 1 day before cooking. To make the brine, place the salt, sugar, fennel, thyme and pepper in a medium bowl and mix to combine.

Place the turkey on a wire rack in a large container or tray. Sprinkle turkey evenly with the brine mixture. Refrigerate, uncovered, for 24 hours.

Brush off excess brine mixture.

Preheat oven to 160°C (325°F).

Place the turkey in a large greased baking tray and drizzle with oil. Place the orange and half the thyme sprigs inside the cavity of the turkey. Arrange onion, garlic and remaining thyme sprigs around the turkey. Add 1 cup (250ml/8½ fl oz) of the chicken stock to the tray. Cover tightly with foil.

Roast, rotating the tray every hour, adding 1 cup (250ml/8½ fl oz) of the chicken stock each time, for about 2½ to 3 hours.

Place butter and brown sugar in a small saucepan over medium heat and stir until melted and smooth.

Brush the glaze all over the turkey.

Increase oven temperature to 200°C (400°F) and continue to roast turkey for 20–30 minutes or until the skin is deeply browned all over. (If the skin is browning too quickly, especially at the breast, cover with aluminium foil.)

Transfer turkey to a large serving platter with the garlic and onions. Pour pan juices into a small saucepan, add remaining stock and bring to the boil. Gently boil until reduced by half.

Carve the turkey and serve drizzled with the reduced sauce. Serves 6–8 + We served this turkey in a Mud Australia serving platter.

apple, maple and miso GLAZED HAM 6kg–7kg (13 lb–15 lb) ham leg+ 2 red apples, very thinly sliced on a mandoline cloves, for decorating APPLE, MAPLE AND MISO GLAZE

4 cups (1 litre/34 fl oz) cloudy apple juice 2 cups (450g/1 lb) firmly packed brown sugar 1 cup (250ml/8½ fl oz) pure maple syrup 1 cup (250ml/8½ fl oz) apple cider vinegar 2 tablespoons finely grated ginger ¼ cup (55g/2 oz) white miso paste

Preheat oven to 200°C (400°F).

To make the apple, maple and miso glaze, place the juice, sugar, maple, vinegar, ginger and miso in a large saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil and cook for 20 minutes or until reduced by a quarter and mixture is syrupy. Remove from heat. Strain the glaze into a heatproof jug, discarding the ginger solids.

Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap ham hock with non-stick baking paper then aluminium foil. Place the ham, top-side (fat-side) down, in a tight-fitting, deep-sided roasting pan. Pour the glaze over the ham and roast for 40 minutes.

Turn the ham over and arrange slices of apples, slightly overlapping, onto the top-side of the ham, securing with a clove in the centre of each apple.

Then roast for a further 40 minutes, glazing every 10 minutes or until golden.

Transfer the ham to a large serving platter.

Brush the remaining glaze over the ham before carving to serve. Serves 12–14 This recipe calls for a whole leg of ham with the bone in that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham in your part of the world (sometimes the case in the UK), ask your local butcher for a cured leg and follow their cooking instructions before glazing. ++ We served this ham in a Mud Australia cheese platter. +

Apple slices are a clever way to DRESS UP the ham while infusing it with FLAVOUR. Cover the foil on the ham hock with fabric before serving

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PORK with balsamic caramelised cherries 1 tablespoon sea salt flakes 1 x 2kg (4lb 4 oz) pork belly, skin scored at 5cm (2 inch) intervals and once down the centre (this will create 8 pieces) 1 tablespoon vegetable oil 8 eschalots (French shallots), peeled and halved 6 sprigs sage 2 cups (500ml/17 fl oz) chicken stock 1 cup (250ml/8½ fl oz) balsamic vinegar 1½ tablespoons juniper berries, lightly crushed 2 cups (300g/10½ oz) frozen pitted cherries

Preheat oven to 200°C (400°F).

Rub the salt into the skin of the pork and drizzle with oil.

Place the pork, skin-side down, in a deep-sided roasting pan and roast for 1 hour.

Remove any excess fat from the pan with a spoon and discard.

Turn the pork, add the eschalots, sage, stock, vinegar, juniper and cherries and cook for a further 45–50 minutes or until the skin is golden and crisp and the meat is tender.

Serve the pork with the caramelised cherries, onions and pan juices. Serves 8

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There’s a new contender for my favourite festive main.

This vegetarian pie is one BOTANICAL BEAUTY!

Photography C H R I S C O U R T

SUPER-green pie 2 tablespoons extra virgin olive oil 550g (1 lb 2 oz) leeks (about 5), trimmed, rinsed, thinly sliced 1 tablespoon fresh lemon thyme leaves 1 tablespoon chopped fresh dill 2 teaspoons finely grated lemon rind 2 cups (500ml/17 fl oz) single (pouring) cream 180g (6¼ oz) cream cheese, chopped, softened 4 eggs 4 egg yolks 150g (5¼ oz) gruyère cheese, finely grated sea salt and cracked black pepper 8 stems cavolo nero (Tuscan kale), stems removed 1 lemon, rind finely shredded HOT WATER PASTRY

150g (5¼ oz) unsalted butter, chopped 1 teaspoon sea salt flakes 165ml (5¾ fl oz) water 2½ cups (375g/13 oz) wholemeal (whole-wheat) flour sage leaves, to decorate

Preheat oven to 200°C (400°F). Invert the base of a 24cm (9½ inch) round springform pan. Grease the pan and line the base with non-stick baking paper.

To make the pastry, place the butter, salt and water in a medium saucepan over high heat and bring to the boil. Remove from heat and stir in the flour until a smooth dough forms. Turn out onto a lightly floured surface and knead until smooth. Roll out the pastry on a sheet of baking paper to 3mm-thick. Press the sage leaves around the inside of the prepared tin and carefully line with the pastry, trimming the excess pastry. Line pastry with non-stick baking paper and fill with baking weights or rice.

Blind bake for 15 minutes. Remove paper and weights and set aside.

Heat a large frying pan over medium heat. Add 1 tablespoon of the oil, the leek, thyme, dill and lemon rind. Cook, stirring for 15–20 minutes or until leek is softened and golden. Set aside to cool slightly.

Place cream, cream cheese, eggs and egg yolks, gruyère, salt and pepper in a large bowl. Whisk to combine. Stir through the leek mixture until combined.

Reduce oven temperature to 180°C (350°F).

Pour filling mixture into the tart case and bake for 45–50 minutes or until set and golden. Set aside for 10 minutes to rest.

Meanwhile, place cavolo nero on a baking tray lined with non-stick baking paper.

Drizzle with the remaining oil and the lemon rind and toss to combine. Bake for 8 minutes or until crisp.

Carefully remove pie from tin and place on a serving plate. Arrange the cavolo nero leaves on top of the pie and serve. Serves 8

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the The MAGIC of these dishes lie in their stunning simplicity. FLAVOUR BURSTS of salty capers, pretty pink pickled beets and crisp golden garlic croutons EFFORTLESSLY transform sides into the perfect fuss-free support acts to the mains.

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Photography C H R I S C O U R T Recipes & styling D O N N A H AY

This is an UPSCALED version of that classic Italian bread salad. Golden herb and garlic croutons add delicious flavour and CRUNCH! HERB and garlic sourdough crouton salad 1½ cups fresh flat-leaf parsley leaves 1½ cups fresh mint leaves 1 cup fresh basil leaves, roughly torn 4 large oxheart tomatoes, thickly sliced 250g (8¾ oz) tub buffalo mozzarella, drained, torn HERB AND GARLIC CROUTONS

350g (12 oz) sourdough loaf, roughly torn into pieces ¼ cup (60ml/4¼ fl oz) extra virgin olive oil 2 cloves garlic, crushed ¼ cup fresh oregano leaves 1 leek, thinly sliced sea salt and cracked black pepper DRESSING

¼ cup (60ml/2 fl oz) red wine vinegar ¼ cup (60ml/2 fl oz) extra virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon honey

Preheat oven to 180°C (350°F). Line 2 baking trays with non-stick baking paper.

To make the herb and garlic croutons, place the sourdough, oil, garlic, oregano, leek, salt and pepper into a large bowl and toss to combine. Divide between the prepared baking trays and bake, swapping trays halfway through cooking, for 20 minutes or until croutons are golden and crisp. Set aside to cool.

Meanwhile, to make the dressing, place the vinegar, oil, mustard and honey in a bowl and mix to combine.

When ready to serve, place the parsley, mint, basil, tomato and croutons on a large platter. Drizzle with the dressing and gently toss to combine. Top with the mozzarella, scatter with salt and pepper and serve with the remaining dressing on the side. Serves 8

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Pickled beetroot, RADICCHIO and goat’s cheese salad 2 tablespoons extra virgin olive oil 3 heads radicchio, trimmed, separated into leaves 200g (7 oz) log ash goat’s cheese, sliced PICKLED BEETROOT

½ cup (125ml/4¼ fl oz) water 1 cup (250ml/8½ fl oz) apple cider vinegar ⅓ cup (80ml/2¾ fl oz) honey ¼ cup fresh sage leaves sea salt and ground black pepper 3 medium beetroot, peeled and thinly sliced using a mandoline 4 small target beetroot, scrubbed and thinly sliced using a mandoline HONEY WALNUT CLUSTERS

1 cup (100g/3½ oz) walnuts 2 tablespoons honey 1 teaspoon sea salt flakes

To make the pickled beetroot, place the water, vinegar, honey, sage, salt and pepper into a glass jug and mix to combine. Place beetroot and target beetroot in separate glass bowls.

Add two-thirds of the pickling liquid to the beetroot and one-third of the pickling liquid to the target beetroot. Refrigerate for 2 hours or overnight to pickle.

To make the honey walnut clusters, place the walnuts, honey and salt in a medium non-stick frying pan over medium heat. Cook, stirring, for 3–4 minutes or until golden. Spoon onto a sheet of non-stick baking paper and cool for 10 minutes before breaking into clusters.

When ready to serve, drain both beetroot from pickling liquids, reserving ¹/³ cup (80ml/2¾ fl oz) of the liquid. Combine the reserved pickling liquid with the oil to make a dressing.

Arrange the radicchio leaves on a serving platter. Top with pickled beetroot and goat’s cheese slices. Scatter walnut clusters over the top and drizzle with the dressing. Serve immediately.

Serves 8

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What’s not to love about the perfect bundle of prosciutto-wrapped, tender-crisp beans… the almond brown butter dressing adds a delicious layer of FLAVOUR and CRUNCH!

blanched bean and prosciutto BUNDLES 800g (1 lb 7 oz) green beans, trimmed 8 slices prosciutto micro or small herbs, optional, to serve ALMOND BROWN BUTTER DRESSING

60g (2 oz) unsalted butter 2 tablespoons extra virgin olive oil ¼ cup (35g/1 oz) slivered almonds 2 tablespoons white balsamic or white wine vinegar 2 teaspoons wholegrain mustard sea salt and cracked black pepper

Cook the beans in a large saucepan of boiling water for 1–2 minutes or until bright green and tender crisp. Drain, refresh under cold running water.

Drain and divide into 8 even bundles.

Use a slice of prosciutto to wrap around the centre of a bundle of beans and scrunch at the top to secure. Repeat with remaining prosciutto slices and bean bundles.

To make the almond brown butter dressing, melt the butter in a frying pan over high heat until dark brown. Add the oil and almonds. Cook for 2 minutes or until almonds are toasted. Remove from heat and stir in vinegar, mustard, salt and pepper.

Place the bean bundles on a large serving platter.

Drizzle the warm dressing over the bundles, scatter with the herbs and serve. Serves 8

Introducing your NEW FAVOURITE potato salad!

The combination of flavours and textures is IRRESISTIBLE

ITALIAN potato salad 1.5kg (3 lb 3 oz) baby (new) potatoes 1 red onion, finely sliced 1 tablespoon finely grated lemon rind ½ cup (125ml/4¼ fl oz) lemon juice ⅓ cup (80ml/2¾ fl oz) extra virgin olive oil 4 long red chillies, deseeded and finely shredded ⅓ cup (65g/2¼ oz) salted baby capers, rinsed 4 cloves garlic, peeled, thinly sliced ⅓ cup fresh flat-leaf parsley leaves, roughly torn ¼ cup fresh dill leaves 100g (3½ oz) rocket (arugula), finely shredded sea salt and cracked black pepper

Place the potatoes in a large saucepan of salted cold water over high heat. Bring to the boil and cook for 18–20 minutes or until tender. Drain. Set aside to cool, then slice the potatoes into halves or thirds if larger.

Meanwhile, place the onion, lemon rind and juice into a glass or non-reactive bowl and set aside.

Heat the oil in a frying pan over medium heat.

Add the chilli and capers and cook for 6 minutes or until starting to crisp. Add the garlic and cook for 3 minutes or until golden.

When ready to serve, place potatoes, parsley, dill, rocket, pickled onion and salt and pepper in a large serving dish. Add the chilli mixture and the pan juices to the salad and drizzle with the onion pickling liquid. Gently toss to combine and serve. Serves 6–8

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sweet It’s a Christmas miracle that after a day of feasting, everyone, young and old, still eagerly anticipates the dramatic entrance of the dessert.

From a CLASSIC chocolaty pudding to your new favourite cheesecake, these INDULGENT desserts are next level wonderful!

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Photography C H R I S C O U R T Recipes & styling D O N N A H A Y

This is the ultimate MAKE-AHEAD dessert‌ decadently creamy white chocolate ice-cream topped with tangy raspberry sorbet. Scatter with berries, pistachios and a delicate SNOWFALL of sugar for the ta-dah! moment

RASPBERRY and white chocolate ice-cream bar

RASPBERRY and white chocolate ice-cream bar 1½ cups (375ml/13 fl oz) strained raspberry puree+ ½ cup (110g/4 oz) caster (superfine) sugar 2 tablespoons lemon juice 125g (4½ oz) fresh raspberries ¼ cup (35g/1¼ oz) shelled unsalted pistachios, halved icing (confectioner’s) sugar, to dust WHITE CHOCOLATE ICE-CREAM

200g (7 oz) white chocolate, chopped ½ cup (125ml/4¼ fl oz) single (pouring) cream 3 eggs 2 egg yolks, extra 1 teaspoon vanilla extract ¾ cup (165g/6 oz) caster (superfine) sugar 1½ cups (375ml/13 fl oz) single (pouring) cream, extra ½ cup (125ml/4¼ fl oz) coconut cream

Double line a 8cm x 32cm (3 inch x 12½ inch) loaf tin with non-stick baking paper. Place the raspberry puree, sugar and lemon juice in a large bowl and stir until the sugar is dissolved. Pour into the base of the prepared tin. Freeze for 2 hours or until set.

Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Set aside.

Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water) and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from heat and beat for a further 6–8 minutes or until cool. Gently fold through the melted chocolate mixture and set aside.

Whisk the cream and coconut cream until soft peaks form. Gently fold through the egg mixture until well combined. Pour over the raspberry layer.

Cover with foil and freeze overnight.

Invert the ice-cream onto a serving plate and remove the baking paper. Tumble the raspberries over the ice-cream bar and scatter with the pistachios. Dust with icing sugar, cut into slices and serve immediately. Serves 12–14 To make 1½ cups of the raspberry puree, you will need to blend 6 cups (840g/1 lb 9 oz) thawed frozen raspberries until smooth. Press through a fine sieve and discard the seeds. +

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ESPRESSO martini trifle 1 cup (250ml/8½ fl oz) thickened cream 1 tablespoon icing (confectioner’s) sugar mixture 12 almond biscotti ESPRESSO MARTINI JELLY

¾ cup (180ml/6 fl oz) hot espresso coffee ½ cup (110g/3½ oz) firmly packed brown sugar ½ cup (125ml/4¼ fl oz) vodka 1 teaspoon gelatine powder COFFEE SYRUP

⅓ cup (80ml/2¾ fl oz) hot espresso coffee 75g (2¾ oz) brown sugar 1 tablespoon vanilla extract

To make the espresso martini jelly, place the coffee, sugar and vodka in a large heatproof jug and stir to combine. Place 1 tablespoon of water in a small bowl and sprinkle over the gelatine. Stir to dissolve. Add to the coffee mixture and stir to combine. Pour into 6 serving glasses. Refrigerate for 1 hour or until set.

To make the coffee syrup, place coffee, sugar and vanilla in a small saucepan over low heat and gently simmer, stirring, for 5 minutes or until syrupy. Do not allow mixture to boil. Set aside to cool.

Place cream and icing sugar in a medium bowl and whisk to soft peaks.

To assemble, top each jelly with 2 almond biscotti.

Add a dollop of the cream mixture, drizzle with the coffee syrup and serve immediately. Makes 6

I’ve re-imagined your favourite COCKTAIL into a tres-chic and very grown-up dessert. It’s the perfect way to round off an evening with friends

BASQUE burnt cheesecake

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BASQUE burnt cheesecake 750g (1 lb 6 oz) cream cheese, chopped and softened 1 cup (220g/7¾ oz) caster (superfine) sugar 4 large eggs 1½ cups (375ml/13 fl oz) double (thick) cream 1 teaspoon vanilla bean paste 1½ tablespoons plain (all-purpose) flour or rice flour

Let the caramelised flavours and incredible creaminess of this ‘burnt’ cheesecake tempt you to break with dessert TRADITIONS this Christmas. You’ll never look at cheesecake the same way again

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Heat the oven to 220°C (425°F). Line a 22cm (8½ inch) springform pan, with inverted base, or a 22cm (8½ inch) skillet with 3 large pieces of non-stick baking paper overlapping, ensuring paper comes above rim+.

Place the cheese and sugar in the bowl of an electric mixer. Using the whisk attachment, beat until smooth and soft peaks form. Add eggs one at a time, beating after each addition, until combined.

Add cream and vanilla and beat until just combined. Sift in flour and beat, on a low speed, until thick. Pour into the prepared pan and bake for 15 minutes then rotate and cook for a further 10–15 minutes. The cheesecake should rise up like a soufflé and caramelise, almost burning on the top but still have an extreme wiggle in the middle.

Once out of the oven, leave to cool for 1 hour (the cheesecake will sink a bit), then refrigerate until chilled. Serves 10 The triple layer of baking paper that comes high above the tin protects the sides from burning. ++ We used one quantity of the cheesecake mixture to make 2 smaller cheesecakes. These were made in 2 x 16cm (6 inch) skillets. Bake for 8 minutes, rotate then cook for a further 10 minutes. We used Lodge Cast Iron skillets from Hale Imports. +

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CARAMEL brandy tiramisu 150ml (5¼ oz) egg yolks (about 9 yolks) ¾ cup (165g/6 oz) caster (superfine) sugar ⅓ cup (80ml/2¾ fl oz) brandy 2¼ cups (560g/1 lb 2 oz) mascarpone 1½ cups (375ml/13 fl oz) single (pouring) cream 32 savoiardi (sponge finger) biscuits 1 cup (250g/8¾ oz) dulce de leche or thick caramel cocoa powder, for dusting ESPRESSO SOAKING LIQUID

½ cup (125ml/4¼ fl oz) brandy 1¼ cups (310ml/10½ fl oz) espresso or other strong coffee ¼ cup (55g/2 oz) firmly packed brown sugar

Using an electric hand beater, whisk yolks, sugar and brandy in a bowl over a saucepan of gently simmering water for 8–10 minutes or until the mixture is doubled in volume.

Set aside to cool slightly or continue to whisk until cooled.

In a separate bowl, use an electric hand beater to whisk the mascarpone and cream until soft peaks form.

Fold mascarpone mixture into the cooled egg mixture until combined. Set aside.

For the espresso soaking liquid, combine the brandy, espresso and sugar into a bowl and mix to dissolve the sugar.

Dip the biscuits into the soaking liquid for about 3 seconds and place in a 2-litre-capacity (68 fl oz) serving dish.

Spread half the dulce de leche over the biscuits and dust with cocoa. Spoon half the mascarpone mixture over the biscuits to cover. Add another layer of dipped biscuits, spread with dulce de leche and dust with more cocoa top with more mascarpone mixture.

Cover and refrigerate for 6–8 hours or overnight to set.

Dust well with cocoa powder before serving. Serves 8–10 + We made this tiramisu in a Mud Australia baking dish.

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Beneath the dark ripple of cocoa that covers this tiramisu, I’ve snuck in cheeky, CARAMELLY dulce de leche between the soft sponge and silky cream layers

CHOCOLATE Christmas pudding Draped in a silky chocolate glaze, this dreamy PUDDING gives a little nod to tradition without a morsel of dried fruit in sight… so everyone’s happy!

1 cup (100g/3½ oz) cocoa powder, sifted ⅔ cup (160ml/5½ fl oz) boiling water 250g (8¾ oz) unsalted butter, softened 1 cup (220g/7¾ oz) caster (superfine) sugar ⅔ cup (120g/4¼ oz) firmly packed brown sugar 2 teaspoons vanilla extract 5 eggs 1 cup (150g/5¼ oz) plain (all-purpose) flour CHOCOLATE GLAZE

100g (3½ oz) dark (70% cocoa) chocolate ¼ cup (60ml/2 fl oz) single (pouring) cream 1 teaspoon vanilla extract

Preheat oven to 160°C (325°F). Place the cocoa in a heatproof bowl and whisk in water until smooth. Set aside.

Place the butter and both the sugars and vanilla in the bowl of an electric mixer and beat on high speed for 6 minutes or until light and creamy.

Gradually add the eggs, 1 at a time, beating well after each. Fold in chocolate mixture and flour until well combined (mixture may look slightly curdled). Pour into a lightly greased 7-cup-capacity (1.75 litre/65 fl oz) ovenproof pudding basin.

Bake for 55 minutes or until cooked when tested with a skewer. Cool in basin for 10 minutes before turning out onto a serving plate or wire rack.

To make the chocolate glaze, place the chocolate, cream and vanilla in a small saucepan over low heat and stir until smooth. Allow to cool slightly before spooning over the pudding. Serve with cream or vanilla bean ice-cream. Serves 12

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the new

cheese Whatever role your CHEESE BOARD is to play – post-lunch snacking plate or nibbles with drinks – it will be DRESSED TO IMPRESS with these savoury biscuits, pretty pickled peaches and balsamic roasted grapes.

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Photography C H R I S C O U R T & W I L L I A M M E P P E M Recipes & styling D O N N A H A Y

BALSAMIC roasted grapes

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Seeded CRACKERS

PARMESAN and olive biscotti 2 cups (300g/10½ oz) plain (all-purpose) flour 1 cup (140g/5 oz) plain (all-purpose) wholemeal (whole-wheat) flour 1 teaspoon baking powder 1½ cups (200g/7 oz) pitted green olives, quartered 1 cup (80g/2¾ oz) finely grated parmesan 2 tablespoons finely chopped fresh oregano leaves 1 teaspoon cracked black pepper 2 eggs ½ cup (125ml/4¼ fl oz) milk

I love the way the ROBUST FLAVOURS of the olive, sage and parmesan really come out in the biscotti.

Perfect with creamy cheeses and balsamic grapes

CHEESE

Preheat oven to 160°C (325°F). Grease and line an 11cm x 21cm (4 inch x 8 inch) loaf pan with baking paper.

Place the flours, baking powder, olives, parmesan, oregano and pepper in a large bowl and mix to combine. Make a well in the centre, add the eggs and milk and mix until almost combined. Transfer to a clean bench and knead gently until a soft dough forms. Press dough into prepared loaf pan and bake for 40 minutes or until golden.

Set aside to cool.

Line 3 large baking trays with non-stick baking paper. Using a serrated knife, slice the cooked dough into 2mm-thick pieces and place on the prepared trays. Bake for 25–30 minutes or until crisp and golden.

Transfer to wire racks to cool completely before serving+. Makes 30 These biscotti will keep in an airtight container for up to 2 weeks. +

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Seeded CRACKERS

Pickled PEACHES

1 cup (160g/5½ oz) pepitas (pumpkin seeds) 1 cup (160g/5½ oz) sunflower seeds ¼ cup (40g/1½ oz) sesame seeds ½ cup (100g/3½ oz) white chia seeds ½ teaspoon sea salt flakes ½ teaspoon cracked black pepper 1 cup (160g/5½ oz) brown rice flour ½ cup (40g/1½ oz) finely grated parmesan 1 egg, lightly whisked ⅓ cup (80ml/2¾ fl oz) extra virgin olive oil ½ cup (125ml/4¼ fl oz) water 1 egg white, lightly whisked fresh sage and oregano leaves

2 cups (500ml/17 fl oz) white wine vinegar ¾ cup (165g/6 oz) caster (superfine) sugar 1 tablespoon sea salt flakes 2 teaspoons white peppercorns 3 small sprigs rosemary 3 peaches (about 570g/1 lb 2 oz), thinly sliced

Preheat oven to 160°C (325°F).

Place the pepitas, sunflower seeds, sesame seeds, chia seeds, salt and pepper in a food processor.

Process until the mixture resembles fine crumbs.

Place seed mixture in a large bowl and stir in the flour and parmesan. Make a well in the centre and add the egg, oil and water and stir well to combine.

Divide the seed mixture in half and roll out each portion between 2 sheets of non-stick baking paper to 5mm thick (approx. 30cm x 40cm/12 inch x 16 inch). Remove top layer of baking paper and place on 2 large oven trays. Cut each portion into large slices. Brush with egg white and press sage and oregano leaves on top.

Bake for 30 minutes or until crisp. Set aside to cool on the trays. Snap into pieces+.

Makes 18 crackers These seeded crackers will keep in an airtight container for up to 2 weeks. +

Place the vinegar, sugar, salt, peppercorns and rosemary in a small saucepan over high heat and bring to the boil. Remove from heat and set aside for 5 minutes to cool slightly.

Place the peaches in a clean glass jar with a lid.

Pour the warm pickling liquid over the peaches, being sure to cover the fruit entirely with the liquid. Set aside to cool to room temperature.

Cover with a lid and refrigerate until needed+.

Serve with cheeses such as aged cheddars and stronger styles of blue cheese. Serves 12 Pickled peaches will keep in the fridge for up to 1 week. +

BALSAMIC roasted grapes 1kg (2 lb 3 oz) red grapes on stems 2 tablespoons balsamic vinegar 2 tablespoons extra virgin olive oil sea salt and cracked black pepper

Preheat oven to 200°C (425°F). Line a large oven tray with non-stick baking paper.

Snip the grapes into medium-size bunches.

Place the grapes, vinegar, oil, salt and pepper in a large bowl and toss to combine. Transfer to the prepared tray and bake for 30 minutes or until grapes are blistered. Serve with washed rind cheeses, goat’s cheese and stilton. Serves 12

Pickled PEACHES

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Big or small, CHRISTMAS brings out the child in all of us.

Filled with wonder, sweet memories and traditions, it’s a time when magic happens!

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White Christmas Enter a WONDERLAND where the most beautiful desserts are cloaked in clouds of white meringue that give way to layers of fluffy cake and pillowy curls of cream.

Wild WISPS of fairy floss float on a tradition-breaking trifle and pale peaches perch perfectly on the prettiest pavlova.

May all your Christmases be white‌ Photography A N S O N S M A R T Recipes & styling D O N N A H AY

Gin spritz BOMBE ALASKA

Beneath this glossy Italian meringue exterior lies a light gin spritz sponge cake with a lemony ice-cream core.

Once bronzed, the soft meringue takes on a crisp CARAMEL flavour

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Gin spritz BOMBE ALASKA 2 x 450g (16 oz) store-bought rectangular unfilled sponge cakes, trimmed 1.5 litres (50 fl oz) store-bought vanilla ice-cream 1 cup (370g/13 oz) store-bought lemon curd GIN SPRITZ SYRUP

½ cup (110g/4 oz) caster (superfine) sugar ¼ cup (60ml/2 fl oz) lemon juice (approx. 2 lemons) 2 lemons, rind finely grated ¼ cup (60ml/2 fl oz) gin ITALIAN MERINGUE

⅓ cup (80ml/2¾ oz) water ½ teaspoon cream of tartar 2 cups (440g/15½ oz) caster (superfine) sugar 150ml (5 fl oz) egg white (about 4 eggs), at room temperature

To make the gin spritz syrup, place the sugar, lemon juice and rind in a small saucepan over medium heat, stirring, until sugar is dissolved. Simmer for 2 minutes or until thickened slightly.

Stir in the gin and set aside to cool.

Line a 12-cup-capacity (11cm x 26cm/4 inch x 10 inch) loaf tin with 2 layers of plastic wrap. Slice the sponge into 2cm (¾ inch) thick slices and use to line the base and all sides of the loaf tin, trimming the sponge to fit snugly into the tin. Drizzle the sponge with the gin spritz syrup and set aside.

Place the ice-cream in the bowl of an electric mixer and beat until soft. Fold through lemon curd. Working quickly, spoon ice-cream mixture into the sponge-lined loaf tin. Top with the remaining sponge to enclose and press to secure.

Cover with plastic wrap and freeze for 6 hours or overnight.

To make the Italian meringue, place the water, cream of tartar and 1 cup (220g/7¾ oz) of the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce heat to medium and cook for 4 minutes. Place the egg white in the clean bowl of an electric mixer and whisk on high speed until stiff peaks form.

With the motor running, gradually add the remaining sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for a further 4 minutes or until the meringue is thick, glossy and cooled.

To serve, invert the sponge loaf onto a serving platter and discard the plastic wrap. Using a palette knife, spread the meringue over the sponge. Use a small kitchen blowtorch to lightly toast the meringue until golden brown. Serve immediately. Serves 12–14

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the beauty

of a crisp meringue shell is that it’s a blank canvas, ready to top with whatever takes your fancy. I love the SIMPLICITY of this pretty white peach and elderflower pavlova… Pure magic!

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PAVLOVA with elderflower and white peach

PAVLOVA with elderflower cream and white peach 225ml (7½ fl oz) egg white (about 6 eggs), at room temperature ⅛ teaspoon cream of tartar 1½ cups (330g/11½ oz) caster (superfine) sugar 1 tablespoon cornflour (cornstarch) 1½ teaspoons white vinegar 2 white peaches, blanched, skins removed and thinly sliced fresh or dried elderflowers+, optional icing (confectioner’s) sugar, for dusting ELDERFLOWER CREAM

2 cups (250g/8¾ oz) double (thick) cream ¼ cup (60ml/2 fl oz) elderflower cordial++

Preheat oven to 150°C (300°F). Place the egg white and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form.

Gradually add the sugar, 1 tablespoon at a time, whisking for 30 seconds between each addition or until sugar is dissolved before adding more.

Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 10–15 minutes or until the mixture is stiff and glossy. Place cornflour and vinegar in a bowl and mix until smooth. Add cornflour mixture to egg white mixture and whisk for 30 seconds or until well combined.

Using a pencil, draw a 20cm (8 inch) circle on a sheet of non-stick baking paper. Place the baking paper, pencil-side down, on a lightly greased baking tray. Spoon the meringue mixture onto the circle to make a neat round. To shape the pavlova, using a spatula, start at the bottom and gently make nice neat lines moving towards the top of the pavlova.

Reduce oven temperature to 120°C (250°F) and bake pavlova for 1 hour. Turn oven off and allow pavlova to cool completely in the closed oven (about 1 hour).+++ Just before serving, make the elderflower cream.

Place the cream and cordial in the bowl of an electric mixer and whisk until soft peaks form.

To assemble, layer the peach slices, slightly overlapping on the pavlova. Spoon the elderflower cream over the top and decorate with the elderflowers, if using. Dust with icing sugar to serve. Serves 10 Dried and fresh elderflowers are available from specialty grocers. We purchased dried elderflower from Petite Ingredient. ++ Elderflower cordial is available from supermarkets and specialty stores. +++ The pavlova shell can be made ahead. Store in an airtight container in a cool dry place for up to 1 day. +

Vodka, lychee and coconut TRIFLE 100g (3½ oz) store-bought unfilled meringue nests (about 8–10) store-bought Persian fairy floss+, to decorate 2 x 560g (20 oz) cans whole pitted lychees in syrup, drained and syrup reserved VODKA LYCHEE JELLY

2 cups (500ml/17 fl oz) reserved lychee syrup 2 teaspoons gelatine powder 1 cup (250ml/8½ fl oz) coconut milk ½ cup (125ml/4¼ fl oz) vodka 1 tablespoon caster (superfine) sugar VANILLA COCONUT CREAM

1½ cups (375ml/12½ fl oz) double (thick) cream 1½ cups (375ml/12½ fl oz) coconut cream, chilled 1 tablespoon icing (confectioner’s) sugar 2 teaspoons vanilla extract

To make the vodka lychee jelly, place ¼ cup (60ml/ 2 fl oz) of lychee syrup in a small jug. Sprinkle with gelatine and stir to combine. Place coconut milk, vodka, sugar and remaining lychee syrup in a medium saucepan and bring just to the boil. Reduce heat to low and simmer for 4 minutes. Remove from heat and stir in gelatine mixture until combined.

Set aside for 20 minutes until mixture is just starting to set. Gently whisk jelly to combine and pour into a 4-litre-capacity (135 fl oz) glass dish or trifle bowl.

Refrigerate for 1 hour or until set.

To make the vanilla coconut cream, place the cream, coconut cream, icing sugar and vanilla in the clean bowl of an electric mixer and whisk until soft peaks form.

To assemble the trifle, cut the lychees in half and layer over the jelly. Top with a layer, slightly overlapping, of the meringues. Spoon over the vanilla coconut cream and top with the fairy floss.

Serves 10–12 Persian fairy floss, or pashmak, is available from specialty food or cake decorating stores. +

Vodka, lychee and coconut TRIFLE

MERINGUE cake with whipped mascarpone 225ml (8 fl oz) egg white (about 7 eggs), at room temperature 1¼ cups (275g/9¾ oz) caster (superfine) sugar 3 teaspoons cornflour (cornstarch) 3 teaspoons white vinegar icing (confectioner’s) sugar, for dusting 150g (5 oz) good-quality white chocolate, melted WHIPPED MASCARPONE

1½ cups (375ml/13 fl oz) single (pouring) cream ½ cup (125g/4¼ oz) mascarpone 2 tablespoons icing (confectioner’s) sugar, sifted 2 teaspoons vanilla extract

Preheat oven to 140°C (275°F). Line a 20cm x 30cm (8 inch x 12 inch) slice tin with non-stick baking paper.

Place the egg white in the bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Use a spatula to scrape down the sides of the bowl and whisk for a further 5 minutes or until thick.

Place the cornflour and the vinegar in a small bowl and mix to combine. Add to the meringue mixture and whisk for 2 minutes or until thick and glossy. Spoon into the tin and smooth the top. Bake for 20 minutes or until the top is just dry to the touch. Allow to cool in the tin for 5 minutes before turning out onto a piece of non-stick baking paper dusted with icing sugar to cool completely.

To make the white chocolate shards, pour the chocolate onto the underside of a baking tray. Spread it evenly to 5mm thick and refrigerate until set. Using a sharp knife, scrape the chocolate away from you to create shavings.

To make the whipped mascarpone, place the cream, mascarpone, icing sugar and vanilla in a bowl and use a hand-held mixer to whisk until soft peaks form.

To assemble, place meringue on a cake stand or plate. Use a piping bag without a nozzle, or a zip-lock bag with a corner cut, to pipe the whipped mascarpone over the meringue. Top with white chocolate shards. Serve immediately. Serves 8–10

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Cloud CAKE 450ml (15 fl oz) egg white (about 12 eggs) 1 teaspoon cream of tartar ¾ cup (165g/6 oz) caster (superfine) sugar 2 teaspoons vanilla extract 1 cup (150g/5¼ oz) plain (all-purpose) flour ½ cup (110g/4 oz) caster (superfine) sugar, extra 2 cups (250g/9 oz) fresh raspberries, torn ITALIAN MERINGUE

⅓ cup (80ml/2¾ oz) water ½ teaspoon cream of tartar 2 cups (440g/15½ oz) caster (superfine) sugar 150ml (5 fl oz) egg white (about 4 eggs), at room temperature

Preheat an oven to 180°C (350°F). Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar and vanilla, whisking until thick and glossy.

Sift the flour and the extra sugar into a bowl. Sift for a second time, then sift for the third time over the egg-white mixture. Using a metal spoon, gently fold to combine. Spoon into an ungreased 21cm (8 inch) base measure round angel food cake tin and smooth the top. Bake for 30 minutes or until the cake comes away from the sides of the tin. Invert the tin onto its feet and set aside for 1 hour to cool.

Using a smooth palette knife, gently loosen the side of the cake and twist the middle funnel to lift the cake from the tin. Using a large serrated knife, slice the cake horizontally into 3 even layers.

To make the Italian meringue, place the water, cream of tartar and 1 cup (220g/7¾ oz) of the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes. Place the egg white in the clean bowl of an electric mixer and whisk on high speed until stiff peaks form. With the motor running, gradually add the remaining sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for a further 4 minutes or until thick, glossy and cooled. Place one-third of the Italian meringue into a separate bowl and stir through the raspberries.

To assemble, place 1 layer of cake on a cake stand or plate, top with half the raspberry Italian meringue mixture. Repeat using the remaining cake and raspberry Italian meringue mixture, finish with cake. Using a palette knife, spread the remaining Italian meringue over the cake. Serves 10–12 +

Store the cake in an airtight container for up to 24 hours.

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fluffy clouds of meringue conceal the prettiest angel cake that’s layered with fresh RASPBERRY cream

of the piped Italian meringue is that it gives your cupcakes an elegant, grown-up finish. The tart passionfruit curd is the perfect contrast to the SWEET meringue

Passionfruit meringue CUPCAKES 1½ cups (200g/7 oz) self-raising (self-rising) flour, sifted ¾ cup (165g/5½ oz) caster (superfine) sugar 125g (4½ oz) unsalted butter, softened 2 eggs ⅓ cup (80ml/2¾ fl oz) milk 2 teaspoons vanilla extract ½ cup (120g/4 oz) store-bought passionfruit curd+ ITALIAN MERINGUE

2 tablespoons water ¼ teaspoon cream of tartar 1 cup (220g/7¾ oz) caster (superfine) sugar 75ml (2½ fl oz) egg white (about 2 eggs), at room temperature

Preheat oven to 160°C (320°F). Line 12 x ½-cup-capacity (125ml/4¼ fl oz) muffin tins with paper cases. Place the flour, sugar, butter, eggs, milk and vanilla in the bowl of a stand mixer and beat on medium speed for 6 minutes or until pale and smooth.

Spoon the cupcake batter into the prepared tins and bake for 22–25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool completely.

Using a small teaspoon, make a little hole in the top of each cupcake. Spoon the passionfruit curd into each hole.

To make the Italian meringue, place the water, cream of tartar and ½ cup (110g/4 oz) of the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes. Place the egg white in the clean bowl of an electric mixer and whisk on high speed until stiff peaks form. With the motor running, add the remaining sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for a further 4 minutes or until thick, glossy and cooled.

Fill a large piping bag with a plain nozzle, or zip-lock bag with a corner cut out, with the Italian meringue.

Pipe the meringue over the top of the curd in a tall swirl.

Using a small kitchen blowtorch, lightly toast the meringue until golden brown++. Makes 12 You can find passionfruit curd in supermarkets and gourmet food stores or replace with lemon curd. ++ These cupcakes will keep in an airtight container for up to 2 days. +

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Sweet celebration

This stunning FESTIVE DESSERT is what Christmas dreams are made of‌ layers of brandy-laced ice-cream and Nespresso-soaked biscuits are crowned with clouds of cream and a drizzle of glossy Nespresso syrup. Permission granted to melt into its deliciousness.

Photography W I L L I A M M E P P E M Recipe & styling D O N N A H AY

in partnership with N E S P R E S S O

Tiramisu ice-cream cake ½ cup (110g/4 oz) caster (superfine) sugar 8 capsules (320ml) hot Nespresso Il Caffè espresso coffee+ 18 savoiardi biscuits 3 litres (102 fl oz) vanilla ice-cream ¼ cup (60ml/2 fl oz) brandy 1 cup (250ml/8½ fl oz) thickened cream ½ cup (125ml/4¼ fl oz) mascarpone 1 teaspoon vanilla extract

Line a 10cm x 25cm (4 inch x 10 inch) (base measure) loaf tin with 2 sheets of non-stick baking paper, allowing paper to overhang the ends of the tin.

Stir the sugar into the coffee until the sugar dissolves. Pour half the mixture (reserve remaining sweetened coffee) into a non-stick frying pan over low heat. Very gently simmer for 10–12 minutes or until reduced to a thick syrup (for drizzling)++. Set aside to cool.

Place the ice-cream and brandy in the large bowl of an electric mixer and beat for 1–2 minutes or until softened and combined.

Dip the biscuits into the reserved sweetened coffee for about 3 seconds, then place 6 of the soaked biscuits into the prepared tin.

Top with one-third of the ice-cream mixture.

Continue layering with the soaked biscuits and ice-cream mixture, finishing with a layer of the ice-cream mixture. Cover and freeze for at least 6 hours or overnight.

Place the cream, mascarpone and vanilla in a bowl and using an electric mixer or whisk to whisk until soft peaks form.

When ready to serve, invert the frozen tiramisu onto a serving dish, cover the tin with a warm cloth, then hold overhanging paper to easily remove the cake from the tin. Remove paper.

Dollop with the cream mixture, drizzle with the coffee syrup and serve immediately. Serves 8–10 We used Nespresso Vertuo Il Caffè capsules for this recipe. You can also use Nespresso Il Caffè capsules. Each capsule makes 40ml (1¼ fl oz). ++ Do not allow the coffee syrup to boil or it will become bitter. +

PLAY VIDEO

JOIN DONNA AS SHE MAKES THIS DREAMY TIRAMISU ICE-CREAM CAKE.

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You’ll be top of the nice list if you leave one of these STUFFED COOKIES out for Santa this year.

Bite into each cookie for a sweet surprise of salted caramel, vanilla cheesecake, peanut butter or melting CHOCOLATE TRUFFLE. Your biggest problem will be which one to try first.

Photography C H R I S C O U R T Recipes & styling D O N N A H AY

How do you make cookies even better?

Fill them with a gorgeously gooey SECRET CENTRE, like these amazingly more-ish Nutella stuffed sugar cookies.

They’re just so wickedly good!

NUTELLA-stuffed vanilla sugar cookies

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NUTELLA-stuffed vanilla sugar cookies

Salted caramel-stuffed white CHOCOLATE cookies

200g (7 oz) unsalted butter, room temperature 1 cup (220g/7¾ oz) caster (superfine) sugar 1 egg 1 egg yolk 1 teaspoon vanilla extract 2¾ cups (415g/14½ oz) plain (all-purpose) flour ½ teaspoon baking powder caster (superfine) sugar, extra, for rolling

185g (6½ oz) unsalted butter, chopped ½ cup (110g/3¾ oz) caster (superfine) sugar ½ cup (110g/3¾ oz) firmly packed brown sugar 1 egg 1 egg yolk 1 teaspoon vanilla extract 2½ cups (375g/13 oz) plain (all-purpose) flour ½ teaspoon baking powder 200g (7 oz) white chocolate, roughly chopped 12 (each about 10g–12g/¼ oz–½ oz) store-bought soft caramels sea salt flakes, for sprinkling

NUTELLA FILLING

¼ cup (60g/2 oz) Nutella 40g (1¼ oz) dark (70% cocoa) chocolate, melted and cooled slightly

To make the Nutella filling, place the Nutella and chocolate in a bowl and mix until smooth and combined. Refrigerate for 10 minutes or until thickened slightly. Spoon teaspoons of the Nutella mix onto a baking tray lined with non-stick baking paper and freeze for 1 hour or until firm.

To make the cookies, place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 6–8 minutes or until pale and creamy. Add the egg, egg yolk and vanilla. Increase speed to high and beat for a further 2 minutes.

Add the flour and baking powder and mix on a low speed until a smooth dough forms.

Preheat the oven to 180°C (350°F). Line 2 baking trays with non-stick baking paper.

Roll tablespoons of the dough into balls and use your thumb to make an indent in half the dough balls. Working quickly place a frozen Nutella ball into each indent. Top with remaining dough balls and press the edges to enclose the Nutella filling.

Roll into balls and press to flatten just slightly.

Place extra sugar into a shallow bowl and roll each dough ball in the sugar to coat. Place on prepared trays and bake for 15 minutes or until the cookies are light golden and firm to the touch. Set aside on trays for 5 minutes to cool slightly, before transferring to a wire rack to cool completely.

Makes 16

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Place the butter and sugars in the bowl of an electric mixer and beat on medium speed for 6–8 minutes or until pale and creamy. Add the egg, egg yolk and vanilla. Increase speed to high and beat for a further 2 minutes. Add the flour and baking powder and mix on a low speed until a smooth dough forms. Fold through the chocolate.

Preheat the oven to 180°C (350°F). Line 2 baking trays with non-stick baking paper.

Roll tablespoons of the dough into balls and use your thumb to make an indent in half the dough balls. Press a caramel into each indent and sprinkle with a little sea salt. Top with remaining dough balls and press the edges to enclose the caramel.

Roll into balls and press to flatten slightly. Place on the prepared trays, allowing room to spread.

Bake for 15 minutes or until golden brown and firm to the touch. Set aside on trays for 5 minutes to cool slightly, then transfer to a wire rack to cool completely. Makes 12

STUFF

Salted caramel-stuffed white CHOCOLATE cookies

Red velvet cheesecake-filled COOKIES 125g (4½ oz) unsalted butter, chopped and softened ½ cup (110g/3¾ oz) caster (superfine) sugar ½ cup (110g/3¾ oz) firmly packed brown sugar 1 egg 2 teaspoons vanilla extract 1 teaspoon red food colour gel 2 cups (300g/10½ oz) plain (all-purpose) flour ⅓ cup (35g/1¼ oz) cocoa powder ½ teaspoon bicarbonate of soda (baking soda) caster (superfine) sugar, extra, for rolling CHEESECAKE FILLING

125g (4½ oz) cream cheese, chopped and softened 100g (3½ oz) white chocolate, melted and cooled 1 tablespoon plain (all-purpose) flour ½ teaspoon vanilla extract 1 lemon, rind finely grated

SWEET

To make the cheesecake filling, place cream cheese, chocolate, flour, vanilla and lemon rind in a large bowl. Whisk until smooth. Spoon teaspoons of filling onto a baking tray lined with non-stick baking paper.

Flatten slightly and freeze for 1 hour or until firm.

To make the cookies, place the butter and sugars in the bowl of an electric mixer and beat on medium speed for 6–8 minutes or until pale and creamy. Add the egg, vanilla and red food gel. Increase speed to high and beat for a further 2 minutes. Add the flour, cocoa and bicarbonate of soda and mix on low speed until a smooth dough forms.

Preheat oven to 180°C (350°F). Line 2 large baking trays with non-stick baking paper.

Roll tablespoons of the dough into balls and use your thumb to make an indent in half the dough balls. Working quickly place a frozen cheesecake ball into each indent. Top with remaining dough balls and press the edges to enclose the cheesecake filling.

Roll into balls and press to flatten slightly.

Place extra sugar in a shallow bowl and roll each dough ball in the sugar to coat. Place on prepared baking trays and bake for 15 minutes or until firm to the touch. Set aside on trays for 5 minutes to cool slightly, before transferring to a wire rack to cool completely. Makes 12

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PEANUT BUTTER-stuffed chocolate cookies 200g (7 oz) unsalted butter, softened ¾ cup (170g/6 oz) firmly packed light brown sugar ¾ cup (165g/5¾ oz) caster (superfine) sugar 1 egg 1 egg yolk 2 teaspoons vanilla extract 2½ cups (450g/1 lb) plain (all-purpose) flour ⅓ cup (35g/1¼ oz) cocoa powder ½ teaspoon bicarbonate of soda (baking soda) ¼ teaspoon baking powder 150g (5¼ oz) dark (70% cocoa) chocolate, chopped

With pockets of melted dark chocolate and a hidden filling of sweetened peanut butter, these might just be the BEST COOKIES EVER!

PEANUT BUTTER FILLING

½ cup (125g/4½ oz) smooth peanut butter 1½ tablespoons pure icing (confectioner’s) sugar

To make the peanut butter filling, place the peanut butter and sugar in a bowl and mix to combine.

Scoop teaspoonfuls of the peanut butter mixture onto a baking tray lined with non-stick baking paper and freeze for 1 hour or until firm.

To make the cookies, place the butter and sugars in the bowl of an electric mixer and beat on medium speed for 6–8 minutes or until pale and creamy. Add the egg, egg yolk and vanilla. Increase the speed to high and beat for a further 2 minutes.

Add the flour, cocoa, bicarbonate of soda and baking powder. Beat on low speed until a smooth dough forms. Fold through chocolate.

Preheat oven to 180°C (350°F). Line 2 baking trays with non-stick baking paper.

Roll tablespoons of the dough into balls and use your thumb to make an indent in half the dough balls. Working quickly place a frozen peanut butter ball into each indent. Top with remaining dough balls and press the edges to enclose the peanut butter. Roll into balls and press to flatten slightly.

Place on prepared trays, allowing room to spread.

Bake for 15 minutes or until firm to the touch.

Set aside on trays for 5 minutes to cool slightly, before transferring to wire racks to cool completely.

Makes 16

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Truffle-stuffed CHOCOLATE CHIP cookies 200g (7 oz) unsalted butter, chopped 1 cup (225g/8 oz) firmly packed brown sugar ½ cup (3¾ oz) caster (superfine) sugar 1 egg 1 egg yolk 2 teaspoons vanilla extract 2¼ cups (335g/11¾ oz) plain (all-purpose) flour ½ teaspoon bicarbonate of soda (baking soda) ¼ teaspoon baking powder 200g (7 oz) dark (70% cocoa) chocolate, chopped TRUFFLE FILLING

¼ cup (60ml/2 fl oz) single (pouring) cream 120g (4¼ oz) dark (70% cocoa) chocolate, chopped

To make the truffle filling, place the cream in a small saucepan over medium heat and heat until hot. Remove from the heat, add the chocolate and stir gently until the chocolate has melted and is smooth. Refrigerate for 1 hour or until firm enough to roll into balls. Roll teaspoons of the chocolate mixture into balls and flatten to a fat disk.

SWEET

Place on a baking tray lined with non-stick baking paper and freeze for 1 hour or until firm.

To make the cookies, place butter and sugars in the bowl of an electric mixer and beat on medium speed for 6–8 minutes until pale and creamy. Add egg, egg yolk and vanilla. Increase speed to high and beat for 2 minutes. Add flour, bicarbonate of soda and baking powder and mix on a low speed until a smooth dough forms. Fold through chocolate.

Preheat oven to 180°C (350°F). Line 2 baking trays with non-stick baking paper.

Roll tablespoons of the dough into balls and use your thumb to make an indent in half the dough balls. Working quickly place a frozen truffle ball into each indent. Top with remaining dough balls and press edges to enclose the truffle filling. Roll into balls and press to flatten slightly. Place on prepared trays, allowing room to spread.

Bake for 15 minutes or until golden brown. Set aside on trays for 5 minutes to cool slightly, before transferring to a wire rack to cool. Makes 14

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Truffle-stuffed CHOCOLATE CHIP cookies

Sugar and spice

The BEST GIFTS at Christmas are the ones you’ve made yourself, like these updated CRACKLE COOKIES. Made with a dusting of sugary snow and nestled in these enchanting little houses, you’ll enjoy making these clever cookies, almost as much as eating them.

Photography W I L L I A M M E P P E M Recipes & styling D O N N A H AY

DOWNLOAD TEMPLATE

GET CRAFTY AND MAKE THESE SWEET GIFT BOXES. CLICK ON THE SYMBOL FOR THE TEMPLATE.

in partnership with C S R S U G A R

Brown butter crackle COOKIES 150g (5¼ oz) unsalted butter, chopped 1¼ cups (200g/7 oz) CSR Rapadura Sugar 2 eggs 2 teaspoons vanilla extract 2½ cups (385g/13½ oz) White Wings Plain Flour 1 teaspoon baking powder 1 teaspoon ground cinnamon CSR Pure Icing Sugar, for rolling

Place the butter in a small saucepan over medium heat and cook until foaming. Whisk for 2–3 minutes or until the butter is a deep golden colour. Set aside to cool slightly.

Place the butter and rapadura sugar into the bowl of an electric mixer. Beat until combined.

Add the eggs and vanilla and beat well. Sift over the flour, baking powder and cinnamon and beat on low speed until combined. Cover and refrigerate the cookie dough for 1 hour or until firm.

Preheat oven to 180°C (350°F). Line 2 trays with non-stick baking paper.

Sift icing sugar into a shallow bowl. Roll tablespoons of the cookie dough into balls, then roll in the icing sugar to coat.

Place dough balls on prepared trays and bake for 10–12 minutes or until cookies are just golden and set. Set aside on trays to cool. Makes 26

PLAY VIDEO

JOIN DONNA AS SHE MAKES THESE BROWN BUTTER CRACKLE COOKIES.

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Create deliciously sweet FOOD GIFTS that are straight from the heart this Christmas with these FESTIVE AND FUN ideas, that are wrapped and ready to go. The JOY really is in the giving.

Photography C H R I S C O U R T Recipes & styling D O N N A H AY

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Carrot cake GRANOLA 4 cups (360g/12½ oz) rolled oats 2 cups (240g/8½ oz) roughly grated carrots 2 cups (320g/11¼ oz) roughly chopped pecans 2 cups (200g/7 oz) roughly chopped walnuts 1 cup (75g/2½ oz) shredded coconut 3 teaspoons ground cinnamon 1½ teaspoons ground ginger 1½ teaspoons ground nutmeg 1 cup (250ml/8½ fl oz) pure maple syrup ½ cup (125ml/4¼ oz) light-flavoured extra virgin olive oil 1 tablespoon vanilla extract 1⅓ cup (520g/1 lb 1 oz) raisins

Preheat oven 160°C (325°F). Line 3 large baking trays with non-stick baking paper.

Place the oats, carrot, pecans, walnuts, coconut, cinnamon, ginger and nutmeg in a large bowl and mix to combine. Add the maple syrup, oil and vanilla and mix gently to coat.

Divide mixture between prepared trays and spread evenly. Bake for 20 minutes. Stir the mixture and bake for a further 10–15 minutes or until the granola is golden and crunchy. Allow to cool on the trays. Toss through the raisins and keep in an airtight container+. Makes 12 cups + Granola will keep in an airtight container for up to 4 weeks.

LIF T THE LID Portion the Carrot Cake Granola in glass jars – we used jars from Ikea. Cover with a lid and decorate with a piece of calico that is tied with natural jute ribbon or string. Add a sprig of maple leaves or any other foliage that you may have in your garden.

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Now you can eat cake for breakfast with my CRUNCHY GOLDEN granola version of carrot cake. It’s packed with nuts, carrots and all the goodness for a tasty gift

Choc-chunk tahini cookie DOUGH 1 cup (280g/10 oz) hulled tahini+ 1 cup (220g/7¾ oz) raw caster (superfine) sugar ⅓ cup (80ml/2¾ fl oz) pure maple syrup 2 teaspoons vanilla extract 1 egg 2 cups (280g/10 oz) wholemeal (whole-wheat) spelt flour++ ¼ teaspoon bicarbonate of soda (baking soda) ¼ teaspoon baking powder 200g (7 oz) dark (70% cocoa) chocolate, chopped

Place the tahini, sugar, maple syrup, vanilla and egg in a large bowl and mix well to combine.

Place the flour, bicarbonate of soda and baking powder in a medium bowl and stir to combine. Sift the flour mixture into the tahini mixture and mix well to combine. Add the chocolate and fold to combine.

Roll dough into a log shape and wrap in non-stick baking paper and tie with kitchen twine.+++ To bake the cookies, preheat oven to 160°C (325°F). Line 2 large baking trays with non-stick baking paper. Slice the dough into 24 slices. Roll into balls and place on the trays. Flatten the cookies slightly and bake for 12–14 minutes or until light golden. Allow to cool on the trays. Makes 24 This recipe works best when a smooth, thick, hulled tahini is used. Avoid those jars that have fully settled on the shelf (with a large layer of oil at the top and dried-out tahini underneath). Look for a fresh, good-quality, blended variety. ++ You can swap the spelt flour for buckwheat flour to make these cookies gluten free. Just double check your baking powder is gluten free too! +++ This cookie dough will keep in the fridge for up to 10 days and in the freezer for up to 1 month. +

ROLL UP, ROLL UP… A very simple but stunning way to gift cookie dough is to roll it in a couple of sheets of non-stick baking paper. Twist the ends and tie with ribbon or twine.

Tie a sprig of flowers or herbs to the log with twine.

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CLICK HERE FOR A CUTE GIFT CARD WITH BAKING INSTRUCTIONS TO ADD TO YOUR COOKIE DOUGH GIFT.

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Gingerbread VILLAGE 250g (8¾ oz) unsalted butter, softened 1 cup (225g/6 oz) firmly packed light brown sugar 1⅓ cups (460g/16 oz) golden or maple syrup 5 cups (750g/1 lb 6 oz) plain (all-purpose) flour, sifted 2 teaspoons bicarbonate of soda (baking soda), sifted 1 tablespoon ground ginger 2 teaspoons ground cinnamon

Place butter and sugar in bowl of an electric mixer and beat for 10–12 minutes or until pale and creamy. Scrape down sides of the bowl, add golden syrup, flour, bicarbonate of soda, ginger and cinnamon.

Beat until a smooth dough forms.

Roll dough out between 2 sheets of non-stick baking paper to 4mm thick.

Refrigerate for 30 minutes or until firm.

Preheat oven to 140°C (275°F). Line 3 baking trays with non-stick baking paper.

For gingerbread houses, download the template (click on the link below) and use to cut out the buildings. For the people, tree and animals, we used a variety of cookie cutters. You can use the picture as a guide to make your own gingerbread family+.

Place gingerbread houses on prepared trays and bake for 35–50 minutes (depending on size) or until golden. Bake gingerbread shapes for 15–20 minutes or until golden Allow to cool on trays. Makes 20 + If the dough feels too soft at any stage, you can refrigerate it for a few minutes. ++ Freeze any leftover dough, wrapped in plastic wrap, for up to 2 months.

DOWNLOAD TEMPLATE

CLICK HERE FOR THE TEMPLATES NEEDED TO MAKE THE GINGERBREAD BUILDINGS.

Loaded brownie BARS BASIC BROWNIE MIX

RASPBERRY CHEESECAKE

1 cup (150g/5¼ oz) plain (all-purpose) flour ¾ cup (75g/2¾ oz) cocoa powder ¾ cup (165g/5¾ oz) firmly packed brown sugar 1⅓ cups (290g/10 oz) caster (superfine) sugar 175g (6 oz) unsalted butter, melted and cooled 1 teaspoon vanilla extract 3 eggs 125g (4¼ oz) dark (70% cocoa) chocolate, chopped

125g (4¼ oz) cream cheese, chopped and softened ⅓ cup (55g/2 oz) icing (confectioner’s) sugar mixture 1 teaspoon vanilla extract 16 frozen raspberries

Stir cream cheese, sugar and vanilla in a bowl until smooth. Dollop over top of uncooked brownie mixture and swirl to create a marbled effect.

Top each square or loaf with a few raspberries and bake as per Basic Brownie Mix recipe, left.

Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth. Add the chocolate and stir to combine.

Preheat oven to 160°C (325°F). Place 8 mini loaf cases on a baking tray+.

Spread into each of the loaf cases and bake for 30 minutes or until set. Allow to cool completely in the loaf cases. Makes 8

ROSE AND PISTACHIO

16 pieces soft rose flavoured Turkish delight, sliced finely chopped toasted pistachios and dried rose petals, to decorate

Divide half the uncooked brownie mixture among loaf cases. Top with half the Turkish delight. Spoon over remaining brownie mixture and bake as per Basic Brownie Mix recipe, left. Top with remaining Turkish delight, pistachios and dried rose petals.

You can make 1 large brownie and cut it into squares. Bake in a lightly greased 20cm (8 inch) square tin lined with non-stick baking paper for 50–60 minutes. +

HONEYCOMB CRUNCH

F L AVO U R VA RI AT I O N S Each of these flavour options is enough for 8 mini brownie loaves or a 20cm (8 inch) brownie.

If you want to mix it up with different flavours within one batch of loaves, simply halve or quarter the ingredients of the variations, right.

100g (3½ oz) honeycomb, chopped, plus extra, to decorate 50g (1¾ oz) 70% dark chocolate, melted

Divide half the uncooked brownie mixture among loaf cases. Top with half the honeycomb.

Spoon over remaining brownie mixture. Sprinkle with remaining honeycomb and bake as per Basic Brownie Mix recipe, right. Decorate with extra chopped honeycomb and drizzle with melted chocolate.

TH IN K O U T S I D E T H E B OX …

We’ve baked these brownie loaves in sweet mini loaf cases and packaged them up in small pizza boxes. You can find these from select kitchenware stores. Tie with ribbon or twine adding a floral or leafy flourish.

SALTED CARAMEL

⅔ cup (200g/7 oz) dulce de leche or thick caramel, plus extra to decorate sea salt flakes, to decorate

Divide half the uncooked brownie mixture among loaf cases. Dollop 1 tablespoon dulce de leche on top of each, sprinkle with the sugar. Spoon over remaining brownie mixture and bake as per Basic Brownie Mix recipe, right. Add a dollop of extra dulce de leche to the top.

FOOD

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GIFTS

Cranberry and pistachio PANETTONE 2½ teaspoons dry yeast ⅓ cup (80ml/2¾ fl oz) lukewarm milk ½ cup (110g/3¾ oz) raw caster (superfine) sugar 1 cup (390g/13¾ oz) dried cranberries, chopped 1 cup (250ml/8½ fl oz) boiling water 4 eggs 1 tablespoon vanilla extract 3 cups (450g/1 lb) plain (all-purpose) flour, plus extra for dusting 275g (9½ oz) unsalted butter, chopped and softened slightly ⅔ cup (100g/3½ oz) unsalted shelled pistachios, roughly chopped 1½ tablespoons shredded orange rind, finely chopped

Place the yeast, milk and 2 teaspoons of the raw sugar in a bowl, mix to combine. Set aside in a warm place for 10 minutes or until the mixture is foamy.

Place the cranberries in a heatproof bowl. Cover with the boiling water and set aside to soak.

Place the eggs, vanilla, yeast mixture, flour and remaining sugar into the bowl of a stand mixer with a dough hook attached and mix to combine. Add the butter a few cubes at a time, beating well after each addition.

Drain cranberries and dry on absorbent kitchen paper.

Add the cranberries, pistachio and orange rind to the dough and beat for 1 minute, or until well combined.

Transfer to a lightly oiled bowl, set aside for 2 hours, or until doubled in size.

Preheat oven to 220°C (425°F). Grease six 1-cupcapacity (250ml/8½ oz) tins or dariole moulds, line the bases and sides with baking paper, allowing the paper to come 2cm (¾ inch) above the rim of the moulds.

Divide the dough into 6 pieces, lightly dust bench with flour and roll dough portions into balls. Place the balls inside the moulds and place on a large baking tray. Cover with a damp tea towel and set aside for 30–40 minutes, or until risen. Remove towel and reduce temperature to 180°C (350°F). Bake for 25 minutes or until golden and cooked through. Set aside to cool for 5 minutes before removing from moulds. Serve immediately or place on a wire rack to cool. Makes 6 B R E A K T H E MO U L D We’ve baked these panettone in clean tin cans. We used small food cans with straight sides so you can easily give the panettone in its can as a gift. Wrap the cans with a piece of hessian or ribbon and secure with a wooden peg for a pretty finishing touch.

FOOD

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GIFTS

Giant choc-caramel COOKIE Preheat oven to 160°C (325°F). Invert base of a 22cm (8½ inch) round springform pan. Line base and side with non-stick baking paper.

To make the cookie base, combine sugar and flour in a large bowl. Add oil, vanilla and cashew butter and mix well. Press over base of prepared pan.

Bake in oven for 15 minutes, or until lightly golden brown. Set aside in pan to cool completely.

Combine cashew butter, sugar, vanilla and milk in a medium saucepan. Cook, over low heat, stirring, until sugar is dissolved. Increase heat to medium and cook, stirring, for 3–4 minutes or until dark golden and thick. Pour over cooled base and spread evenly. Refrigerate for 4 hours or until firm.

To make the chocolate glaze, Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and heat until melted and smooth.

Remove from the heat and set aside to cool.

Remove cookie from pan and transfer to a wire rack set over a tray. Pour chocolate glaze over the top to completely cover. Refrigerate for 1 hour or until the chocolate is set.

Cut into wedges to serve. Serves 12–14

1 cup (250g/8¾ oz) smooth cashew butter ¾ cup (110g/4 oz) coconut sugar 2 teaspoons vanilla extract ⅓ cup (80ml/2¾ fl oz) almond milk COOKIE BASE

½ cup (75g/2¾ oz) coconut sugar 1 cup (120g/4 oz) coconut flour 75ml (2½ fl oz) chilled light-flavoured extra virgin olive oil 2 teaspoons vanilla extract 2 tablespoons smooth cashew butter CHOCOLATE GLAZE

200g (7 oz) dark (70% cocoa) chocolate, chopped 1½ tablespoons vegetable oil

B OX ING CLEV ER For a sweet gifting idea, we placed the Giant Choc-caramel Cookie in a small pizza box lined with baking paper and tied it with festive ribbon.

FOOD

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GIFTS

Lemongrass and ginger TEA 4 lemons, peeled and rind thinly sliced 4 stalks lemongrass, white part very thinly sliced on a mandoline 1 large knob ginger, thinly sliced 1 large piece muslin cloth and kitchen string, to decorate honey, to serve lemon wedges, to serve

Preheat oven to 100°C (200°F). Line a large baking tray with non-stick baking paper.

Place the lemon rind, lemongrass and ginger on the prepared tray and bake for 1 hour or until dried out and crisp.

Cut a large piece of muslin cloth into 15 x 10cm (4 inch) squares. Add 2 pieces of lemon rind, a pinch of lemongrass and pinch of ginger to each square. Bring the corners together into the centre to create a pouch enclosing the dried tea. Tie well with kitchen string.

To serve, place a muslin tea bag into a mug or cup. Pour in boiling water and allow to steep for 3–4 minutes. Add a drizzle of honey and a squeeze of lemon, to taste. Makes 15 tea bags

Orange and vanilla TEA 4 oranges, peeled and rind sliced 3 vanilla beans, finely chopped 1 large piece muslin cloth and kitchen string, to decorate pure maple syrup, to serve

Preheat oven to 100°C (200°F). Line a large baking tray with non-stick baking paper.

Place the orange and vanilla beans on prepared tray and bake for 1 hour or until dried out and crisp.

Cut 1 large piece of muslin cloth into 15 x 10cm (4 inch) squares. Add a pinch of orange and a pinch of vanilla to each square. Bring the corners together into the centre to create a pouch enclosing the dried tea. Tie well with kitchen string.

To serve, place a muslin tea bag into a mug or cup. Pour in boiling water and allow to steep for 3–4 minutes. Serve with a drizzle of maple syrup.

Makes 15 tea bags

FOOD

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GIFTS

Fruit SHRUBS BASE RECIPE

1 cup (220g/7¾ oz) caster (superfine) sugar 1 cup (250ml/8½ fl oz) water 500g (17½ oz) chopped fruit (see flavour combinations) 1 cup (250ml/8½ fl oz) apple cider vinegar

Place the sugar and water in a medium saucepan over low heat, stirring until the sugar is completely dissolved.

Add the fruit and bring to a low simmer. Simmer, for 10 minutes, stirring occasionally, until the syrup has taken on the colour of the fruit and the fruit looks ‘tired’.

Stir in vinegar and set aside to cool completely.

Strain fruity liquid, discarding solids, and pour into a clean jar. Cover and refrigerate for up to 2 weeks.

FOOD

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GIFTS

S H R U B F L AVO U R C O M B I N AT I O N S STRAWBERRY & ROSE

RASPBERRY & RHUBARB

WATERMELON & MINT

LEMON & THYME

Add 500g (17½ oz) hulled and chopped strawberries and ¼ teaspoon of rosewater to the sugar syrup.

Add 250g (8¾ oz) chopped fresh raspberries and 250g (8¾ oz) trimmed and chopped rhubarb to the sugar syrup.

Add 500g (17½ oz) peeled and chopped watermelon and 4 sprigs of fresh mint to the sugar syrup.

Add 500g (17½ oz) lemon slices (from about 3 lemons) and ½ bunch of lemon thyme to the sugar syrup.

Photography C H R I S C O U R T & W I L L I A M M E P P E M Recipes & styling D O N N A H AY

Style

Be inspired by nature and FORAGE for fragrant herbs and native flora to weave and twist to create festive scenes of NATURAL BEAUTY.

FRAGRANT HERB and floral wreath Head to your herb garden for this simple but striking wreath. Any robust herb such as rosemary or thyme adds a lovely fragrance and its woody stem helps with structure.

Native flannel flowers and white berries give it a pop of colour.

Use natural twine to secure leaves to a wire ring. You can find wire rings in varying sizes at craft stores and online.

Place-setting BON BONS Make your own bespoke place setting Christmas bon bons. Simply wrap saved or bought cardboard tubes in napkins. Before you tie both ends with ribbon, insert a little gift or chocolatey treat in each tube.

Add a floral or herb sprig to the ribbon tie. These napkins can be found at Country Road.

RUSTIC WREATHS and foraged finds There’s something about native flora that, for me, represents a truly Australian Christmas. Gumnuts and banksia cones are all around, so pick up a few, with a sprig of leaves, on your travels and add them to vases or twist into wreaths. You can find vases like this at Country Road, and simple wire rings at craft stores and online.

GLASS Menagerie Don’t be afraid to group various vases with big bold bunches of leaves and flowers. It’s immediately impressive and you can have fun mixing and matching plants to vases.

Pick up vases like these from Country Road.

D E C O R AT I N G

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STYLE

BEAUTIFY plain candles with a botanical trim.

Tie sprigs of leaves, herbs or flowers around the centre.

Naturally scented CANDLES Instantly upscale pillar candles with foraged herbs, flowers and foliage. Choose leaves and herbs that not only add a striking green skirt to the candle — simply tie with jute or ribbon — but also add fragrance. Sage, rosemary and gum leaves are perfect for the job. Trim or remove the foliage as the candle burns down. Find a selection of round pillar candles at Wheel and Barrow.

D E C O R AT I N G

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STYLE

Gift WRAPPED Make your presents doubly special, and more environmentally conscious, by using beautiful fabric like a tea towel, bandana or larger napkin to wrap it. Add a pop colour with a sprig of herbs or flowers. For a selection of bandanas like this one, visit Cotton On.

Oh, Christmas HERBS‌ Look no further than your herb garden for some new Christmas tree inspiration. This is such a simple way to make an ornamental tree.

Create the perfect TABLE-SCAPE by terracing your table… varied levels create enough space for festive decorations and GENEROUS platters and bowls of feasting foods

TABLE terracing I love the hustle and bustle of the Christmas table with generous platters of turkey and sides and the stunning dessert. Use a combination of raised boards and cake stands to ‘table terrace’ and create a festive table-scape.

By elevating elements of the feast, you can create space for all the trimmings and festive touches.

D E C O R AT I N G

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STYLE

A MODERN CHRISTMAS Lobster roll Pork with balsamic caramelised cherries Pickled beetroot and radicchio salad Basque burnt cheesecake

mix & match

with these menus to create the perfect CELEBRATION.

GARDEN DELIGHT S Pickled beetroot and radicchio salad Super-green pie Seeded crackers and pickled peaches with cheese Raspberry and white chocolate ice-cream bar

MIX &

163

M AT C H

CLAS SIC CHRISTMAS FE AST Coconut margarita The new chicken sandwich Apple, maple and miso glazed ham Fennel and lemon thyme turkey Blanched bean and prosciutto bundles Italian potato salad Cloud cake Chocolate Christmas pudding

MIX &

165

M AT C H

SUMMER SE AFO OD MENU Crab pasta with sourdough crunch Hot smoked cured salmon Italian potato salad Pavlova with elderflower and white peach

MIX &

166

M AT C H

COCKTAIL PARTY Coconut margarita Lobster roll The new chicken sandwich Espresso martini trifles

recipe index

MEAT & poultry

apple, maple and miso glazed ham

coconut chicken summer rolls

sweet and sour beef carpaccio

the new chicken sandwich

RECIPE

fennel and lemon thyme turkey

169

INDEX

pork with balsamic caramelised cherries

SE AFO OD

crab pasta with sourdough crunch

hot smoked cured salmon

lobster roll

herb and garlic sourdough crouton salad

pickled beetroot and radicchio salad

VE GETABLE S

blanched bean and prosciutto bundles

super-green pie

Italian potato salad

SWEET S

gingerbread village

Basque burnt cheesecake

brown butter crackle cookies

brown sugar centrepiece pavlovas

caramel brandy tiramisu

chocolate Christmas pudding

choc-caramel coconut bars

choc-chunk tahini cookie dough

cloud cake

cranberry and pistachio panettone

espresso martini trifle

giant choc-caramel cookie

RECIPE

171

INDEX

SWEET S continued

gin spritz bombe Alaska

loaded brownie bars

meringue cake with whipped mascarpone

Nutella-stuffed vanilla sugar cookies

pavlova with elderflower and white peach

passionfruit meringue cupcakes

peanut butter-stuffed chocolate cookies

raspberry and chocolate ice-cream bar

red velvet cheesecakefilled cookies

salted caramel doughnuts

salted caramelstuffed cookies

starry apple and cranberry pie

tiramisu ice-cream cake

truffle-stuffed chocolate chip cookies

vodka, lychee and coconut trifle

coconut margarita

lemongrass and ginger tea

DRINKS

cherry martini

fruit shrubs

RECIPE

173

INDEX

orange and vanilla tea

EVERYTHING else

balsamic roasted grapes

carrot cake granola

parmesan and olive biscotti

pickled peaches

seeded crackers

CONNECT WITH DONNA

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user guide SO WHAT’S THIS ALL ABOUT? This is a new independent digital publication produced

by Donna Hay and her team.

We’re so glad you’ve joined us for the first DONNA HAY DIGITAL EDITION. For your ultimate enjoyment, turn your tablet or phone screens to landscape.

For those using laptops and desktops, you will automatically view it in landscape.

Throughout the issue you will come across these symbols (below) that you can click on to view a helpful video, download a template or link you to a product featured.

Here’s a handy list of all the symbols and what they represent:

PLAY VIDEO

DOWNLOAD TEMPLATE

SHOP HERE

THE RECIPE INDEX, on the previous pages, is super-easy to use.

Simply click on any of the food images to be taken directly to the recipe.

You can also use the MIX AND MATCH Christmas Menu in the same way.

Previous digital publications of donna hay magazine are not owned by Donna Hay. These magazines were a license agreement with News Corp Australia.

Donna Hay ceased this license agreement in 2018.

If you previously subscribed or purchased digital versions of donna hay magazine, this purchase was through News Corp Australia. It was News Corp Australia’s decision to not update the app that your magazines were held in, therefore as time went by, making it impossible for you to access your previous purchases.

For more FAQ, visit the donna hay website here.

175

good measures GLOBAL MEASURES

LIQUIDS AND SOLIDS

MORE EQUIVALENTS

Measures vary from Europe to the US and even from Australia to New Zealand.

Measuring cups, spoons and scales are great assets in the kitchen – these equivalents are a guide.

Simplified equivalents for metric and imperial measures, plus ingredient names.

metric and imperial

liquids

millimetres to inches

Measuring cups and spoons may vary slightly from one country to another, but the difference is generally not sufficient to affect a recipe. The recipes in this book use Australian measures (with American conversions).

All cup and spoon measures are level. An Australian measuring cup holds 250ml (8½ fl oz).

One Australian metric teaspoon holds 5ml (⅛ fl oz), one Australian tablespoon holds 20ml (¾ fl oz) (4 teaspoons). However, in the USA, New Zealand and the UK, 15ml (½ fl oz) (3-teaspoon) tablespoons are used.

If measuring liquid ingredients, remember that 1 American pint contains 475ml (16 fl oz) but 1 imperial pint contains 570ml (19 fl oz).

When measuring dry ingredients, add the ingredient loosely to the cup and level with a knife. Don’t tap or shake to compact the ingredient unless the recipe requests ‘firmly packed’.

cup ⅛ cup ¼ cup ⅓ cup ½ cup ⅔ cup ¾ cup 1 cup 2 cups 3 cups 4 cups

metric 30ml 60ml 80ml 125ml 160ml 180ml 250ml 500ml 750ml 1 litre

imperial 1 fl oz 2 fl oz 2¾ fl oz 4¼ fl oz 5½ fl oz 6 fl oz 8½ fl oz 17 fl oz 25 fl oz 34 fl oz

solids metric 20g 60g 125g 180g 250g 450g 750g 1kg

imperial ¾ oz 2 oz 4½ oz 6¼ oz 8¾ oz 1 lb 1 lb 10 oz 2 lb 3 oz

metric 3mm 6mm 1cm 2.5cm 5cm 18cm 20cm 23cm 25cm 30cm

imperial ⅛ inch ¼ inch ½ inch 1 inch 2 inches 7 inches 8 inches 9 inches 10 inches 12 inches

ingredient equivalents almond meal bicarbonate of soda caster sugar celeriac chickpeas coriander cornflour cos lettuce eggplant gai lan green onion icing sugar plain flour rocket self-raising flour silverbeet snow pea white sugar zucchini

ground almonds baking soda superfine sugar celery root garbanzo beans cilantro cornstarch romaine lettuce aubergine Chinese broccoli scallion confectioner’s sugar all-purpose flour arugula self-rising flour Swiss chard mange tout granulated sugar courgette

OVEN TEMPERATURES

BUTTER AND EGGS

USEFUL WEIGHTS

Setting the oven to the correct temperature can be crucial when baking sweet things.

Let ‘fresh is best’ be your mantra when it comes to selecting eggs and dairy goods.

Here are a few simple weight conversions for cupfuls of commonly used ingredients.

butter

common ingredients

We generally use unsalted butter as it allows for a little more control over a recipe’s flavour.

Either way, the impact is minimal.

Salted butter has a longer shelf life and is preferred by some people.

One American stick of butter is 125g (4½ oz). One Australian block of butter is 250g (8¾ oz).

almond meal (ground almonds) 1 cup 120g 4¼ oz brown sugar 1 cup 175g 6 oz white (granulated) sugar 1 cup 220g 7¾ oz caster (superfine) sugar 1 cup 220g 7¾ oz icing (confectioner’s) sugar 1 cup 160g 5½ oz plain (all-purpose) or self-raising (self-rising) flour 1 cup 150g 5¼ oz fresh breadcrumbs 1 cup 70g 2½ oz finely grated parmesan 1 cup 80g 2¾ oz uncooked white rice 1 cup 200g 7 oz cooked white rice 1 cup 165g 5¾ oz uncooked couscous 1 cup 200g 7 oz cooked shredded chicken, pork or beef 1 cup 160g 5½ oz olives 1 cup 150g 5¼ oz

celsius to fahrenheit celsius 100°C 120°C 140°C 150°C 160°C 180°C 190°C 200°C 220°C

fahrenheit 200°F 250°F 275°F 300°F 325°F 350°F 375°F 400°F 425°F

electric to gas celsius 110°C 130°C 140°C 150°C 170°C 180°C 190°C 200°C 220°C 230°C 240°C 250°C

gas ¼ ½ 1 2 3 4 5 6 7 8 9 10

eggs Unless otherwise indicated, we use large (60g/2 oz) chicken eggs.

To preserve freshness, store eggs in the refrigerator in the carton they are sold in. Use only the freshest eggs in recipes such as mayonnaise or dressings that use raw or barely cooked eggs. Be extra cautious if there is a salmonella problem in your community, particularly in food that is to be served to children, pregnant women or the elderly.

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stockists

Where to find the suppliers used in this issue.

Click any links below to discover more about the products featured.

Augustine Bader: https://allsaintsclinic.com.au/

Hermes: https://www.hermes.com/au/en/

Balmain: https://professionaluse.com.au/ balmain-paris-hair-couture/

Ikea: https://www.ikea.com/au/en/

Balmain x Trudon: https://www.libertineparfumerie.com.au/ Bruny Island Cheese Co: https://www.brunyislandcheese.com.au/ Cornersmith: https://cornersmith.com.au/shop/ Cotton on: https://cottonon.com/AU/ Country Road: https://www.countryroad.com.au/ Dan Murphy’s: https://www.danmurphys.com.au/dm/ home David Mallett: https://www.net-a-porter.com/en-us/ shop/designer/david-mallett Deborah Pagani: https://deborahpagani.com/ Estee Lauder: https://www.esteelauder.com.au/ Fever-Tree: https://fever-tree.com/en_AU Hale Imports: http://haleimports.com.au/ Hendrick’s Gin: https://www.hendricksgin.com/

Loco Love: https://locolove.com/ Mary Valley Food Co: https://www.maryvalleyfoodco.com/ Mecca Cosmetica: https://www.mecca.com.au/ Mud Australia: https://mudaustralia.com/ Petite Ingredient: https://www.petiteingredient.com.au/ Pyewackets Traditional: https://pyewacketstraditional.com/ collections/shrubs Scout. the label: https://scout-thelabel.com/ Simon Johnson: https://simonjohnson.com/ The Light Salon: https://www.thelight-salon.com/ Tiffany’s & Co.: https://www.tiffany.com.au/ Two Providores: https://www.twoprovidores.com.au/ Wheel & Barrow: https://wheelandbarrow.com.au/

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THE DATES Thursday, 3 December 2020 - 6.30pm AEDT Thursday, 10 December 2020 - 6.30pm AEDT Thursday, 17 December 2020 - 6.30pm AEDT

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Wishing you all the merriest of festive seasons. D.x