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ISSUE 91 FEB/MAR 2017 www.donnahay.com

A

r e åwe m et ålice of åum

+ love the season with frosty sweet treats, speedy dinners and the best new burgers plus a Greek feast, nourishing salads, rustic fruit tarts and gorgeous ice-cream pies


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INTRODUCING

TA N G I E R VA N I L L E DISC OVER THE MYS TERY. REMEMBER THE SPLENDO R. #MyPer f ec tEs c a p e AERIN.COM, MYER AND DAVID JONES.


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

-----------------------------------------------------------------------------------------CREATIVE DIRECTOR Drina Thurston DEPUTY ART DIRECTOR Olivia Ambour DESIGNER Hannah Schubert SENIOR ART DIRECTOR – PROMOTIONS Elen Le Glanic DIGITAL PLATFORM MANAGER/ANIMATION Stuart McDowell

-----------------------------------------------------------------------------------------FOOD DIRECTOR Steve Pearce SENIOR FOOD EDITOR Jessica Brook FOOD EDITOR Amber De Florio ASSISTANT FOOD EDITOR Georgie Esdaile FOOD CONTRIBUTOR Hayley Dodd MARKET EDITOR Hannah Brady PHOTOGRAPHY Chris Court, Ben Dearnley, William Meppem, Anson Smart, Mikkel Vang

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-----------------------------------------------------------------------------------------GENERAL MANAGER, NETWORK SALES Paul Blackburn COMMERCIAL SOLUTIONS DIRECTOR, LIFESTYLE Milena Hopkins COMMERCIAL SOLUTIONS MANAGER Jayne Robertson STRATEGY MANAGER, FOOD Thea Pillay QUEENSLAND COMMERCIAL DIRECTOR, LIFESTYLE Rose Wegner (07) 3666 6903 ASIA ADVERTISING Kim Kenchington, MediaWorks Asia (852) 2886 1106

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donna hay (editorial) Level 5, 83–97 Kippax Street, Surry Hills, NSW 2010 PHONE (02) 9282 6500 EMAIL enquiries@donnahay.com.au WEBSITE donnahay.com SUBSCRIPTIONS (Australia) 1300 656 933 (International) +61 2 9282 8023 EMAIL subs@magsonline.com.au donna hay (accounts, production) NewsLifeMedia, Level 1, 2 Holt St, Surry Hills NSW 2010 PHONE (02) 9288 3000 Published by NewsLifeMedia Pty Ltd (ACN 088 923 906), Level 1, 2 Holt St, Surry Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of Ne ws Limited (ACN 007 871 178). Distributed by Gordon & Gotch, Unit 2, Bldg 2B, mFive Industry Park, 1 Moorebank Ave, Moorebank NSW 2170. Printed by Offset Alpine, 42 Boorea Street, Lidcombe, NSW 2141, under ISO14001 Environmental Certification. Offset Alpine are committed to continuous environmental improvement by using environmental management systems, introducing environmental initiatives and benchmarking to globally recognised standards and monitoring. Paper fibre is from PEFC certified forests and controlled sources.

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contents

100 140

37

summer everyday EASY WEEKNIGHTS Get creative in the kitchen with these super-easy summer recipes .................. 15

STAFF SHORTCUTS Handy pantry must-haves to help you whip up incredible meals........................ 29

QUICK FIX

86

Dive in to summer with these speedy

COVER PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE COVER RECIPE STEVE PEARCE + JESSICA BROOK

and simple ideas ..................................... 37

FRESH + LIGHT

ON TREND

Start the new year with these virtuous

You’ll love our new burgers – packed

treats from our sister magazine ........... 51

with more filling, flavour and fun! ..... 100

DIGITAL SUBSCRIPTIONS

NOURISH

Try our award-winning app for iPad and

Gourmet grain-based salads with

Android with clever cook modes ......... 28

LOCATION

a serious feel-good factor .................... 114

PRINT SUBSCRIPTIONS

Kick up your heels and raise your

BAKING

Subscribe for one year for just $59.95

glasses – we’re going to Greece!............ 58

These simple yet impressive free-form

and receive a bonus cooling rack ......... 98

STYLE

tarts are a dessert staple ......................126

RECIPE INDEX

Channel the essence of the Greek

SWEET

Find all your favourite recipes from

Islands with these nautical pieces ....... 72

Cool down this summer with these

this issue right here.............................. 151

IN SEASON

fabulously frosty icebox pies................140

STOCKISTS

special days

Upgrade your summer fare with these

How to find all the products that feature

fresh and flavourful beans ....................... 74

every issue

INSPIRED

BLOG

THINGS I LOVE

Awaken your senses with these

For recipe ideas and inspiration, jump

I’m hitting the road for a summer

beautiful modern Thai dishes................. 86

online and head to our blog .................. 12

escape full of adventure ...................... 154

in these pages ........................................ 152


GOLDEN CURRY

JAPAN’S

KEEP UP TO DATE on the donna hay blog

SOUL FOOD Since the late 1800’s, curry has been a hugely popular dish in Japan, with most people eating it at least once a week. But the best part about it? It’s really easy to make. All it takes is water and S&B Golden Curry. A unique way to spice up your summer BBQ favourites.

For this Golden Curry & Tonkatsu recipe & other S&B recipes visit www.oriental.com.au www.sbfoods-worldwide.com

+ Classic recipe collections + Behind-the-scenes exclusives + Step-by-step recipe guides

visit donnahay.com Available in the Asian food section of selected leading supermarkets & Asian grocery stores.


y


let me take you from

ba

to

brillIance

new book OUT now donnahay.com


ADVERTISING FEATURE

kept under WRAPS

WATCH THE SALT

HOW LOW CAN YOU GO?

KEEPING IT REAL

Statistics show that Australians consume too much

A good way to reduce overall sodium intake

If you’re concerned about artificial preservatives

sodium. The National Health and Medical Research

is to focus on a diet of fresh fruit, vegetables,

in your food, you can rest assured that Helga’s

Council has a suggested dietary target for adults

lean meats, fish, whole grains, legumes, nuts,

wraps contain none whatsoever. What’s more,

(aged 19 and over) of 1600mg sodium (4g salt) per

seeds and dairy foods. Also, a big part of

Helga’s wraps have 40 per cent lower sodium

day and recommends staying below an upper daily

maintaining a healthy diet comes from awareness

than the market leader*, making it clear and

intake level of 2300mg (6g salt, or 1 tsp). The latest

and forming a habit of reading the nutrition

easy for you to opt for a fantastic choice.

Australian Health Survey (2011-12) results indicate

panels on the back of packs. High-sodium culprits

most of us exceed this, with average daily intake

include some processed foods and snack foods

(Australians aged two years and over) being 2404mg.

but there are others that may surprise you,

And these figures do not even include salt added

such as condiments, commercially made sauces

in cooking or sprinkled on meals at the table!

and some tinned vegetables.

*Helga’s Traditional White and Mixed Grain Wraps contain less sodium (430mg/100g and 450mg/100g) than Mission Wraps Original (790mg/100g) – September 2016.

Think you have a well-balanced diet all wrapped up? Even foods that look healthy can contain high levels of salt and artificial preservatives…


’ ’

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TRADITIONAL

BREAD

’ Find out more at

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Save 32%!

+ See the beautiful recipes and pages from your printed magazine come to life + Receive instant access to the award-winning digital edition when you subscribe To subscribe, visit magsonline.com.au/dh/M1702DHY or call 1300 656 933 and quote M1702DHY.

12 month (6 issues) subscription offer is available for delivery to Australian addresses only and ends 5 March 2017. For international rates, visit magsonline.com.au/dh/M1702DHY. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc. Google Play is a trademark of Google Inc.


honey “ You can never have too many delicious roast chicken recipes up your sleeve. The honey is a clever way to add an irresistible sweetness to this Asian-style version.� Steve, food director


“ Richer and saltier than white or yellow miso paste, red miso is perfect for adding a touch of ‘umami’ to hearty fish and meat dishes.”


“ This tasty chilli paste is a staple in South-East Asian cooking – I always have a jar in the fridge ready to add some spice to seafood and stir-fries.”


“ Buttermilk is my secret ingredient in making everything from the perfect fried chicken to the fluiest muins. Here, it helps make the steak extra succulent.”


“ I use this dark and sweet Indonesian soy sauce all the time! The rich flavour really complements the clams in this incredibly easy dish.�


“ Almost everyone has a jar of peanut butter in the cupboard! I love putting it to great use as a creamy, flavourful marinade.�


“ A great-quality mayonnaise is one of my favourite condiments – I use it in dressings, sauces, marinades, or just for dipping. You can’t beat it with crunchy corn!”


FOR A L IFE IN BAL ANCE

FR ESH + LIGHT ISSUE 6 www.donnahay.com

enjoy crisp spring greens, wholesome snacks, good-for-you mains and irresistible raw desserts


*World Health Organization, Guideline on sugars intake for adult and children, 2015.


GRI2714A

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PHOTOGRAPHY MIKKEL VANG

Special ays


www.donnahay.com

59

RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART


lamb, rice and saganaki dolmades 300g lamb mince 1 red onion, finely chopped 4 cloves garlic, crushed 1 tablespoon currants 1 teaspoon ground coriander ½ teaspoon dried mint ½ teaspoon ground cinnamon ¼ cup pine nuts, chopped cracked black pepper

white bean skordalia

½ cup (100g) long-grain rice 1½ cups (375ml) water

1 cup (200g) dried white (cannellini) beans, rinsed

1 cup (125g) grated saganaki+

2 cups (500ml) milk

½ cup flat-leaf parsley leaves, finely chopped

2 cups (500ml) chicken stock

½ cup mint leaves, finely chopped

2 bulbs garlic, unpeeled

28 brined vine leaves, rinsed and patted dry

1 bay leaf 3 strips lemon peel

Heat the oil in a large heavy-based frying pan over high

¼ cup (60ml) lemon juice

heat. Add the lamb, onion, garlic, currants, coriander, mint,

¼ cup (60ml) extra virgin olive oil, plus extra for drizzling

cinnamon, pine nut and pepper and cook, stirring, for 6 minutes

cracked black pepper

or until golden. Add the rice and cook, stirring, for 1 minute. Add the water and bring to the boil. Cover with a lid, reduce

Place the beans, milk, stock, garlic, bay leaf and lemon peel in

heat to low and cook, covered, for 15 minutes. Add the saganaki.

a medium saucepan and bring to a simmer. Reduce heat to low.

Remove from the heat and set aside, covered, for a further

Partially cover with a lid and cook for 2 hours or until the beans

10 minutes. Fold through the parsley and mint. To assemble,

are very soft. Carefully remove the garlic and set aside to cool

lay a vine leaf flat and place 1 tablespoonful of the lamb mixture

slightly. Remove the bay leaf and discard. Squeeze the garlic

in the centre. Fold in the edges and roll to enclose. Repeat with

cloves out of their skins and place in a food processor.

the remaining vine leaves and lamb mixture. Drizzle with the

Add the bean mixture (including the lemon peel) and process

extra oil to serve. Makes 28.

until smooth. Add the lemon juice and oil and process to

+ Saganaki is a Greek cheese available in supermarkets and specialty

combine. Sprinkle with the pepper and drizzle with the extra

grocers. If you can’t find it, you can use haloumi instead.

oil to serve. Serves 4–6.


char-grilled octopus with red wine vinegar + pickled braised baby fennel


.


ouzo milk sorbet 1 cup (220g) caster (superfine) sugar 1 cup (250ml) water 3 cups (750ml) milk 1 tablespoon lemon juice 1 tablespoon ouzo Place the sugar and water in a small saucepan over high heat and bring to the boil, stirring, for 4 minutes or until the sugar is dissolved. Refrigerate until cold. Place the sugar mixture in a large jug, add the milk, lemon juice and ouzo and pour into a 20cm x 30cm metal tin. Freeze for 3–4 hours or until set. Cut the sorbet into squares and place in a food processor, in batches, and process until smooth. Return the sorbet to the freezer for 1 hour or until ready to serve. Makes 1 litre.


location . get the look


in season . beans

BE A NS Whether you’re using short, snappy pods or long, slender-stemmed varieties, beans bring life and excitement to summer dishes. Explore all they have to offer with these vibrant, seasonal recipes.

RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART

photography CHRIS COURT styling STEVE PEARCE


www.donnahay.com

75


tomato and roman bean salad with honey vinaigrette


in season . beans

pink peppercorn and lemon pickled beans www.donnahay.com

77


in season . beans

tomato and roman bean salad with honey vinaigrette 600g Roman beans, trimmed 1kg heirloom tomatoes, sliced 200g aged goat’s cheese, sliced ½ cup Greek basil leaves honey vinaigrette ¼ cup (60ml) sherry vinegar 1 tablespoon honey ¼ cup (60ml) extra virgin olive oil sea salt flakes and cracked black pepper To make the honey vinaigrette, place the vinegar, honey, oil, salt and pepper in a small bowl and whisk to combine. Set aside. Cook the beans in salted boiling water for 4 minutes or

green bean pasta nicoise

until tender. Drain and refresh in iced water. Place the beans and tomato in a large bowl. Add the dressing and

2 bulbs garlic, unpeeled

toss to combine. Top with the cheese, basil, salt and pepper

½ cup (125ml) extra virgin olive oil

to serve. Serves 6.

sea salt flakes 1 tablespoon white wine vinegar

pink peppercorn and lemon pickled beans

¹⁄³ cup (50g) pine nuts, toasted and chopped 8 white anchovies, finely chopped

1 clove garlic, thinly sliced

1 teaspoon finely grated lemon rind

2 tablespoons sea salt flakes

¼ cup (20g) finely grated pecorino, plus extra to serve

1 tablespoon white (granulated) sugar

400g casarecce pasta

¼ teaspoon dried chilli flakes

400g green beans, trimmed and shredded

½ teaspoon pink peppercorns

½ cup (90g) mixed olives, to serve

½ teaspoon fennel seeds

micro (baby) mint leaves, to serve

1 cup (250ml) white wine vinegar ¾ cup (180ml) water

Preheat oven to 220°C (425°F). Place the garlic on a large

400g beans, trimmed+

piece of foil, drizzle with 1 tablespoon of the oil and sprinkle

1 lemon, thinly sliced

with salt. Wrap to secure, place on an oven tray and cook for 30 minutes or until soft. Set aside to cool slightly.

Place the garlic, salt, sugar, chilli, peppercorns, fennel seeds and vinegar in a medium saucepan over high heat, stirring to dissolve the sugar. Bring to the boil and cook for 5 minutes.

Gradually whisk in the remaining oil and set aside.

Add the water and mix to combine. Place the beans and lemon in a 400ml glass jar. Pour over the pickling liquid (topping with water, if needed, to fill

78

Push the cloves from their skins and place in a small bowl with the vinegar. Using a fork, mash the garlic until smooth. Place the pine nuts, anchovy, lemon rind and cheese in a small bowl and mix to combine. Set aside. Cook the pasta in a large saucepan of salted boiling water

to the top). Set aside to cool. Seal and refrigerate for 24 hours.

for 6–8 minutes or until al dente, adding the beans in the

Makes 1 jar.

last 30 seconds. Drain. Place the pasta and beans in a large

+ We used a mixture of green beans, yellow butter beans,

bowl, add the garlic dressing and half the pine nut mixture

Roman beans and flat beans.

and toss to combine. Top with the remaining pine nut

Note: Pickled beans will keep refrigerated for up to two weeks.

mixture, olives, mint and extra cheese to serve. Serves 4–6.

www.donnahay.com


green bean pasta nicoise


in season . beans

and crispy. Add the yolk and cook, stirring constantly, for 20–30 seconds. Add the oats, breadcrumbs, schallots and peanuts and cook for 1–2 minutes. Return the beans to the wok and cook, stirring, for 2–3 minutes or until the mixture is deep-golden and crisp. Remove from the heat and toss through the kecap manis and honey to serve. Serves 4–6. + You can find small dried shrimp in supermarkets and Asian grocery stores.

japanese-style octopus with grilled snake beans and brown rice noodles 1 bulb garlic, halved 4 whole dried chillies 4cm-piece ginger, peeled and sliced 1 teaspoon sesame oil, plus 2 teaspoons extra 2 teaspoons dashi powder+ ½ cup (125ml) soy sauce ½ cup (125ml) sake

malaysian-style fried beans

½ cup (125ml) mirin (Japanese rice wine)

2 tablespoons peanut oil

500g snake beans, trimmed

600g yellow butter beans, trimmed

200g brown rice vermicelli, cooked, to serve

sea salt and cracked black pepper

1 cup basil leaves

100g unsalted butter, chopped

1 cup purple basil leaves

4 sprigs curry leaves

cracked black pepper

4 medium raw octopus, heads removed

6 cloves garlic, thinly sliced 1 tablespoon shredded ginger

Place the garlic, chillies, ginger, sesame oil, dashi powder,

2 small red chillies, thinly sliced ½ cup (45g) dried shrimp +

soy sauce, sake and mirin in a large heavy-based saucepan.

3 egg yolks, lightly beaten

cover with a tight-fitting lid, reduce heat to low and cook

1 cup (90g) rolled oats

for 1 hour, turning halfway. Remove the octopus from

½ cup (35g) panko (Japanese) breadcrumbs

the pan and set aside.

¼ cup (25g) store-bought crispy fried shallots (eschalots)

Add the octopus and place over high heat. Bring to the boil,

Strain the cooking liquid, reserving 1½ cups (375ml).

½ cup (70g) salted roasted peanuts

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

2 tablespoons kecap manis (sweet soy sauce)

the snake beans in a large bowl and toss with the extra

1 tablespoon honey

sesame oil. Char-grill, in batches, turning occasionally, for 4 minutes. Set aside.

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

Cut the octopus into 10cm pieces and char-grill, in batches,

the beans, salt and pepper and cook, tossing, for 1 minute

for 3–4 minutes or until charred. Place the beans on a plate,

or until golden. Remove and set aside.

top with the octopus, noodles and reserved cooking liquid.

Add the butter, curry leaves, garlic, ginger, chilli and

Top with the basil and pepper to serve. Serves 6.

shrimp to the wok and cook for 1 minute or until golden

+ Dashi powder is available from Asian grocery stores.


japanese-style octopus with grilled snake beans and brown rice noodles www.donnahay.com

81


in season . beans

black roast chicken with green bean salad 1.6kg whole chicken 20g unsalted butter, softened 1 cup (140g) frozen baby peas, blanched 1 small green chilli, thinly sliced 1 red onion, thinly sliced 300g green beans, trimmed and blanched 1 teaspoon orange rind 200g micro (baby) sorrel leaves chicken spice rub 2 teaspoons instant coffee granules 2 teaspoons ground allspice 2 teaspoons ground oregano 2 teaspoons smoked paprika ½ teaspoon ground black pepper 1 teaspoon cayenne pepper 1 tablespoon sea salt flakes 2 tablespoons brown sugar orange dressing ¼ cup (60ml) orange juice 1 teaspoon Dijon mustard 2 tablespoons apple cider vinegar 1 tablespoon extra virgin olive oil sea salt and cracked black pepper Preheat oven to 220°C (425°F). To make the spice rub, place the coffee, allspice, oregano, paprika, black pepper, cayenne pepper, salt and sugar in a small bowl and mix to combine. Place the chicken on an oven tray. Rub with the butter and spice rub. Place in the oven and cook for 20 minutes. Reduce heat to 180°C (350°F) and cook for a further 40 minutes or until cooked through and the skin is dark and golden. While the chicken is cooking, make the orange dressing. Place the juice, mustard, vinegar, oil, salt and pepper in a small bowl and whisk to combine. Set aside. Place the peas, chilli, onion, beans, orange rind and sorrel in a large bowl. Add the dressing and toss to combine. Sprinkle the salad with salt and pepper and serve with the chicken. Serves 4.

For a simply satisfying dinner, it’s hard to beat carving into a

BEAUTIFULLY ROASTED chicken atop a bed of fresh EMERALD GREEN vegetables. This wonderfully impressive dish, DRIZZLED with an orange dressing, is just perfect for your next SUMMER barbecue.


www.donnahay.com

83


BEAN varieties

FLAT BEANS Crisp and succulent, flat

84

YELLOW BUTTER BEANS

ROMAN BEANS Also known as Dutch flat pole

beans have a subtly sweet

Use these golden beans as

beans, Roman beans have a

and grassy flavour. They have

a sweeter alternative to green

wonderfully intense flavour –

a thicker skin than other

beans. They only need quick

keep an eye out and use them

varieties, which makes them

cooking – just boil for two

instead of green beans. To

versatile – you can boil,

minutes, then refresh in cold

test for freshness, they should

steam, sauté, grill or

water. Find them in grower’s

give a satisfying snap when

deep-fry them.

markets and greengrocers.

you bend them.

www.donnahay.com


GREEN BEANS

SNAKE BEANS

These stringless beauties

These are also known as

(also known as French beans),

yardlong beans, so called due

are your low-maintenance

to their impressive length.

variety – just trim the ends

With a sweet flavour and

and blanch them quickly and

crunchy texture, they are

they’ll offer up a marvellous

commonly used in Asian-

crunch. They’re perfect

style dishes such as curries,

for a fresh summer salad.

soups and stir-fries.


We have always loved Thai cuisine for its medley of flavours: salty, sweet, spicy and sour exist in harmony in every mouthful. These beautiful modern dishes build on the fundamentals with fresh ingredients and simple techniques, making each one a delight for all the senses. photography CHRIS COURT styling STEVE PEARCE

RECIPES JESSICA BROOK + GEORGIE ESDAILE MERCHANDISING EMMALY STEWART

the new thai


inspired . the new Thai

chilled tofu with roasted chilli and eschalot dressing www.donnahay.com

87


inspired . the new Thai

Bright and golden, this curry gets its VIBRANT COLOUR from fresh turmeric. The simple curry paste comes together and sizzles in hot oil to create the FRAGRANT AND LIGHT broth. Rich seafood is the ideal instrument to deliver the deep flavour of this STANDOUT DISH.


prawn, pineapple and clam yellow curry www.donnahay.com

89


inspired . the new Thai

lemongrass pork and prawn papaya salad on a deep-frying thermometer. Place the flour and prawns in a 4 stalks lemongrass, bruised and halved

medium bowl and toss to coat. Shake off the excess flour and

6 kaffir lime leaves

cook the prawns, in 2 batches, for 1–2 minutes or until golden

¹⁄³ cup (80ml) white vinegar ¹⁄³ cup (80ml) soy sauce

and crisp. Drain on paper towel and set aside to keep warm.

¹⁄³ cup (80ml) oyster sauce ¹⁄³ cup (80ml) fish sauce

a large bowl. Add the dressing and toss to combine.

²⁄³ cup (160ml) water

pork, skin-side down, and cook for 10 minutes or until golden

1.5kg boneless pork belly

and crisp. Slice the pork and serve with the salad, prawns and

vegetable oil, for frying

extra peanuts. Serves 4.

¼ cup (35g) plain (all-purpose) flour

+ Find betel leaves in Asian supermarkets and some greengrocers.

Place the papaya, mango, onion, betel leaf and mint in Heat a large non-stick frying pan over medium heat. Add the

250g green (raw) school prawns (shrimp) 2 cups (200g) shredded green papaya

prawn, pineapple and clam yellow curry

1 cup (100g) shredded green mango 2 green onions (scallions), shredded 4 betel leaves, shredded+

5cm piece fresh ginger (80g), peeled and sliced

1 cup mint leaves

2 red eschalots (Asian eschalots), peeled and chopped+

extra chopped roasted peanuts, to serve

2 long red chillies, sliced

green chilli and peanut dressing

2 tablespoons fresh grated turmeric

3 long green chillies, sliced

2 tablespoons grated palm sugar

2 cloves garlic, sliced

2 teaspoons dried shrimp paste

2 tablespoons roasted peanuts

1 tablespoon vegetable oil

¼ cup (65g) grated palm sugar

6 kaffir lime leaves

¼ cup (60ml) lime juice

2 cups (500ml) water

2 tablespoons fish sauce

8 large green (raw) tiger prawns (shrimp)

4 cloves garlic

1kg small clams (vongole), rinsed Preheat oven to 180°C (350°F). Place the lemongrass, kaffir

1 small (300g) pineapple, peeled, cored and chopped

lime leaves, vinegar, soy sauce, oyster sauce, fish sauce and

cooked rice noodles, to serve (optional)

water in a large deep-sided baking tray and mix to combine.

micro (baby) salad, to serve

Place the pork belly, skin-side up, on top of the sauce mixture. Cover with non-stick baking paper and aluminium foil and

Place the ginger, garlic, eschalot, chilli, turmeric, sugar and

cook for 2 hours. Remove from the oven and carefully remove

shrimp paste in a small food processor and process until

the pork, discarding the cooking liquid. Place the pork,

a coarse paste forms.

skin-side down, on an oven tray lined with baking paper.

Add the curry paste and kaffir lime leaves and cook, stirring,

with a second oven tray. Weigh down with 2–3 cans or a

for 4–5 minutes or until fragrant. Add the water and bring to

heavy saucepan and refrigerate for 1 hour or until cold.

the boil. Add the prawns and clams and cover immediately

While the pork is cooling, make the green chilli dressing.

with a tight-fitting lid. Cook for 8–10 minutes or until the

Place the chilli and garlic in a mortar and pound with a pestle

prawns are cooked through and the clams have opened. Add

until fine. Add the peanuts and pound until well combined.

the pineapple and toss to coat. Divide the curry between bowls,

Add the sugar, lime juice and fish sauce and mix to combine.

top with the salad and serve with noodles, if desired. Serves 4.

Half-fill a medium deep-sided saucepan with oil and place over medium heat until the temperature reaches 180°C (350°F)

90

Heat the oil in a large shallow saucepan over medium heat.

Cover the pork with a second piece of baking paper and top

www.donnahay.com

+ Red eschalots are red-purple in colour and smaller and sweeter than regular eschalots. Find them in Asian supermarkets.


lemongrass pork and prawn papaya salad


ginger, star anise and lemongrass braised eye fillet with eggplant 1 tablespoon vegetable oil 800g beef eye fillet, trimmed and tied sea salt and cracked black pepper 4cm-piece (60g) ginger, peeled and sliced 6 cloves garlic, sliced 1 red eschalot (Asian eschalot, see note, page 90), peeled and sliced 1 stalk lemongrass, cut into 4cm lengths 4 kaffir lime leaves 4 dried chillies 2 tablespoons tamarind pulp 3 cups (750ml) water 1 cup (250ml) oyster sauce ¹⁄³ cup (90g) grated palm sugar 4 star anise 2 cinnamon sticks 100g pea eggplants + 8 apple (Kermit) eggplants, halved+ 1 stalk green peppercorns in brine + 2 cups Thai basil leaves, to serve steamed rice, to serve (optional) Preheat oven to 200°C (400°F). Heat the oil in a large heavybased saucepan over high heat. Sprinkle the beef with salt and pepper and cook, turning, for 8 minutes or until browned. Remove and set aside. Add the ginger, garlic, eschalot, lemongrass, lime leaves and chillies to the pan and cook, stirring, for 4 minutes. Add the tamarind, water, oyster sauce, sugar, star anise and cinnamon and bring to the boil. Cook for 10 minutes. Return the beef to the pan, ensuring it is submerged in the braising liquid, and add the pea eggplants, apple eggplant and peppercorns. Cover with a lid, reduce heat to low and cook, turning the beef occasionally, for 15 minutes to braise. Remove from the heat and stand, covered, for 10 minutes. Remove beef from the pan and cut into 8 slices. Divide the braising liquid between bowls, top with the beef, eggplant, peppercorns and basil and serve with rice, if desired. Serves 4. + You can find pea and apple eggplants and stalks of green peppercorns in brine in Asian grocers.


inspired . the new Thai

ginger, star anise and lemongrass braised eye fillet with eggplant www.donnahay.com

93


inspired . the new Thai

caramel chicken wings with chilli vinegar and toasted rice 2 tablespoons long-grain rice vegetable oil, for deep-frying 1.5kg chicken wings, halved at the joint 1½ cups (330g) caster (superfine) sugar ½ cup (125ml) fish sauce

It’s impossible to stop at just one of these spicy and STICKY WINGS. The zippy vinegar cuts through the glossy glaze for an EYE-OPENING MIX of flavours and a marvellous mess on your fingers.

½ cup (125ml) water 1 tablespoon grated ginger 2 cloves garlic, thinly sliced 4 star anise 1 cinnamon stick ¼ cup (35g) salted peanuts, finely chopped coriander (cilantro) leaves, to serve chilli vinegar 2 long red chillies, thinly sliced ²⁄³ cup (160ml) white vinegar ¹⁄³ cup (75g) caster (superfine) sugar 2 kaffir lime leaves Place the rice in a small frying pan over high heat and cook for 6 minutes or until golden. Place in a mortar and grind with a pestle until fine. Set aside. To make the chilli vinegar, place the chilli, vinegar, sugar and kaffir lime leaves in a small saucepan over high heat and bring to the boil. Cook for 6 minutes or until syrupy. Remove from the heat and set aside to cool. While the chilli vinegar is cooling, half-fill a medium saucepan with oil and place over medium heat until the oil reaches 200°C (400°F) on a deep-frying thermometer. Cook the chicken, in batches, for 4 minutes or until golden and crisp. Place the sugar in a large heavy-based saucepan over medium heat and cook, swirling the pan occasionally (do not stir), for 8–10 minutes or until golden-caramel in colour and the sugar is dissolved. Remove from the heat, carefully add the fish sauce, water, ginger, garlic, star anise and cinnamon and stir to combine. Return to the heat, add the chicken and toss to coat. Top the chicken with the peanuts, coriander and toasted rice and serve with the chilli vinegar. Serves 4–6.

94

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caramel chicken wings with chilli vinegar and toasted rice


crispy bug tail and pork larb 400g pork mince 2 tablespoons ginger, grated 4 cloves garlic, crushed ¼ cup (60ml) fish sauce 2 tablespoons oyster sauce 2 tablespoons white (granulated) sugar 2 kaffir lime leaves, shredded 1 long red chilli, deseeded and shredded ½ cup (125ml) peanut oil ¼ cup (50g) rice flour

chilled tofu with roasted chilli and eschalot dressing

1 teaspoon sea salt flakes 1 teaspoon cracked black pepper 6 medium green (raw) Moreton Bay bug tails +,

¹⁄³ cup (80ml) vegetable oil 3 red eschalots (Asian eschalots, see note, page 90), peeled and thinly sliced

cleaned and halved 2 tablespoons long-grain rice banana blossom petals, to serve (optional)

½ teaspoon sea salt flakes

herb salad

600g silken tofu

1 cup Thai basil leaves, shredded

2 en choy leaves +, to serve (optional)

2 long green onions (scallions), shredded

1 cup fresh shaved coconut

1 long red chilli, deseeded, shredded

mixed micro (baby) salad, to serve

2 red eschalots (Asian eschalots, see note, page 90),

roasted chilli dressing

thinly sliced

3 red eschalots (Asian eschalots, see note, page 90), peeled

¼ cup (60ml) lime juice

2 long red chillies

micro (baby) green shiso leaves

2 tablespoons grated palm sugar 2 tablespoons lime juice

Place the pork, ginger, garlic, fish sauce, oyster sauce, sugar,

1½ tablespoons fish sauce

kaffir lime leaf and chilli in a large bowl and mix well to combine. Set aside.

To make the roasted chilli dressing, place the eschalots

Heat the oil in a wok over high heat. Place the flour, salt

and chillies in a small frying pan over medium heat. Cook,

and pepper in a medium bowl and mix to combine. Add

turning occasionally, for 8–10 minutes until softened and

half the bug tails and toss in the flour mixture, shaking

charred all over. Place in a small bowl, cover with plastic

off any excess. Repeat with the remaining bug tails. Cook

wrap and set aside for 10 minutes.

for 2–3 minutes or until golden and just cooked through.

Trim the tops of the chillies, peel off the skin and discard. Place the eschalots and chillies in a mortar and pound with

Remove and set aside to keep warm. Carefully drain the oil and discard. Add the pork mixture

a pestle until smooth. Add the sugar, lime juice and fish sauce

to the wok and cook, stirring, for 10 minutes or until golden

and mix to combine. Set aside.

and crispy.

Place the oil and eschalot in a small frying pan over medium heat and cook, stirring often, for 8–10 minutes or until lightly golden ++. Remove using a slotted spoon, drain on paper towel and sprinkle with salt. Place the tofu

While the pork is cooking, place the rice in a small frying pan over high heat. Cook for 6 minutes or until golden. Place in a mortar and grind with a pestle until fine. Set aside. To make the herb salad, place the basil, onion, chilli, eschalot,

and en choy, if desired, on 2 serving plates. Top with the

lime juice and shiso in a bowl and toss to combine. Divide the

chilli dressing, coconut, salad and eschalots to serve. Serves 4.

banana blossom petals, if desired, pork and bug tails between

+ En choy is a purple spinach sometimes called Chinese spinach or

bowls. Top with the salad and toasted rice to serve. Serves 4.

amaranth. Find it at some greengrocers or use baby spinach leaves.

+ Moreton Bay bugs are a Australian flat-bodied crustacean.

++ It’s important to remove the eschalots from the oil before they are

Substitute with peeled large green (raw) prawns or shrimp

too golden brown because they will darken further as they cool.

if unavailable.


inspired . the new Thai

crispy bug tail and pork larb www.donnahay.com

97


or call 1300 656 933 and quote M1702DHY


loaded

burgers It’s safe to say a good burger never goes out of style, so we’ve updated the classics we love and given them a modern twist to take them from good to spectacular. We’ve filled golden buns with a host of to-die-for ingredients, such as crunchy chicken katsu, spiced slow-cooked pork and delicate burnt butter lobster and paired our new creations with loaded fries, crispy onion rings and lashings of homemade savoury sauces. One taste of these and you’re set for life.

RECIPES JESSICA BROOK + HAYLEY DODD STYLING LYNSEY FRYERS

photography CHRIS COURT styling STEVE PEARCE


on trend . burgers

katsu curry fried chicken burger www.donnahay.com

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harissa lamb, crispy carrot and haloumi burger


on trend . burgers

chopped beef and cheese burger www.donnahay.com

103


harissa lamb, crispy carrot and haloumi burger

katsu curry fried chicken burger 2 cups (160g) shredded green cabbage

2 carrots, peeled and shredded

1 cup (125g) peeled and shredded daikon

¼ cup (60g) shredded ginger

1 green onion (scallion), shredded

sea salt and cracked black pepper

½ cup (160g) Japanese mayonnaise, plus extra to serve

¹⁄³ cup (80ml) extra virgin olive oil 1 cup (70g) fresh breadcrumbs

4 sesame seed brioche buns, halved

¼ cup (60ml) milk

katsu curry fried chicken

500g lamb mince

¼ cup (30g) curry powder

1 cup flat-leaf parsley leaves, finely chopped

2 tablespoons finely grated ginger

1 cup mint leaves, finely chopped

4 cloves garlic, crushed

¼ cup (75g) harissa paste

2 tablespoons soy sauce

1 eschalot (French shallot), finely chopped

¼ cup (60ml) rice wine vinegar

1 egg

1 tablespoon caster (superfine) sugar

200g haloumi, sliced

4 chicken thighs (500g), trimmed and cut in half

4 burger buns, halved

1 teaspoon cornflour (cornstarch)

½ cup (150g) whole-egg mayonnaise

½ cup (125ml) water

2 cups (80g) baby kale leaves

vegetable oil, for deep-frying

½ cup (160g) caramelised chilli and rum jam+

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

(see recipe, page 110)

pickled ginger, to serve

2 teaspoons baking powder

Preheat oven to 200°C (400°F). Place the carrot and ginger in

To make the katsu curry fried chicken, place the curry

a medium bowl. Add the salt, pepper and 2 tablespoons of

powder, ginger, garlic, soy sauce, vinegar and sugar in

the oil and mix well to combine. Place on 2 large oven trays

a medium bowl and mix to combine. Reserve ¼ cup of the

and cook, turning halfway, for 15 minutes or until crispy.

mixture and set aside.

While the carrot and ginger mixture is cooking, place the breadcrumbs and milk in a large bowl and stir to combine. Set aside for 5 minutes. Add the mince, parsley, mint, harissa,

Add the chicken to the remaining curry mixture and toss to coat. Set aside in the refrigerator to marinate for 30 minutes. Place the reserved curry mixture, cornflour and water in

eschalot and egg and mix well. Divide into 4 portions, roll

a small saucepan and whisk to combine. Place over high

into balls and shape into patties.

heat and bring to a simmer. Cook, stirring occasionally, for

Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium heat. Cook the patties for 5–6 minutes each side or until cooked through. Set aside and keep warm. Using paper towel, wipe the pan clean. Heat the remaining

6–8 minutes or until thickened. While the curry mixture is cooking, half-fill a large saucepan with the oil. Place over medium heat until it reaches 180°C (350°F) on a deep-frying thermometer. Place

oil over high heat. Cook the haloumi for 1–2 minutes each

the flour and baking powder in a large zip-lock bag and shake

side or until golden brown. Spread the base of the bun halves

to combine. Add the chicken and shake to coat. Fry the

with mayonnaise and top with the kale, patties, caramelised

chicken, in batches, for 4 minutes or until cooked through.

chilli and rum jam, haloumi and carrot and ginger mixture.

Set aside on paper towel to drain.

Top with the remaining bun halves and serve. Makes 4.

Place the cabbage, daikon, onion and mayonnaise in

+ We used our caramelised chilli and rum jam in this burger, but you

a large bowl and mix to combine. Divide the slaw between

can use any store-bought chilli sauce.

the base of the bun halves and top with the chicken and curry sauce. Spread the remaining bun halves with the extra mayonnaise and sandwich on top of the chicken. Serve with the pickled ginger. Makes 4.


on trend . burgers

slow-roasted sriracha pork, pineapple and bacon burger www.donnahay.com

105


chopped beef and cheese burger

cook for 1½ hours. Remove from the oven, turn the pork over and cook, covered, for a further 1½ hours or until tender.

600g beef mince 1 onion, finely chopped sea salt and cracked black pepper 4 brioche buns, halved and toasted ½ cup (125ml) smoky peach barbecue sauce+ (see recipe, page 110)

Carefully remove the pork and place on an oven tray. Cover and refrigerate for 2 hours or until completely cool. Return the saucepan to medium heat and bring the sriracha mixture to the boil. Cook for 8–10 minutes or until thickened. While the sauce is cooling, slice the pork into 8 x 1.5cm-

2½ cups (250g) grated mozzarella

thick slices. Heat half the oil in a large, non-stick frying pan

2 cups (240g) grated red cheddar cheese

over high heat. Cook the bacon, turning, for 4–5 minutes or

½ cup (100g) bread and butter pickles, drained ½ cup (150g) ultimate burger sauce + (see recipe, page 112)

until brown and crispy. Set aside and keep warm.

buttermilk onion rings, to serve (see recipe, page 110)

oil over high heat. Cook the pork slices for 2–3 minutes on

Using paper towel, wipe the pan clean. Heat the remaining each side or until charred and warmed through.

Place the mince, onion, salt and pepper in a bowl and mix

Spread the base of the bun halves with mayonnaise and

well to combine. Heat a large, non-stick frying pan over

top with the lettuce, pork, sriracha sauce, pineapple and

high heat. Add the mince mixture and cook for 10 minutes

bacon. Top with the remaining bun halves to serve. Makes 4.

or until browned. While the mince is cooking, spread the base

Note: The sriracha pork can be made up to two days in advance.

of the bun halves with barbecue sauce and set aside. Add the cheeses to the mince mixture and toss to combine

chorizo and burnt butter lobster burger

until the cheese starts to melt. Divide mince between the bun bases. Top with pickles and ultimate burger sauce. Top with

200g fresh chorizo, cases removed

remaining bun halves and serve with onion rings. Makes 4.

400g beef mince

+ We used our smoky peach barbecue sauce and ultimate burger

1 teaspoon extra virgin olive oil

sauce in this burger, but you can use any store-bought barbecue

50g unsalted butter, chopped

sauce or aioli.

2 x 300g green (raw) lobster tails, peeled 2 cloves garlic, crushed

slow-roasted sriracha pork, pineapple and bacon burger

4 sesame brioche buns, halved ½ cup (150g) store-bought aioli 2 cups (30g) watercress sprigs

2 teaspoons extra virgin olive oil

¼ cup (20g) finely grated manchego +

8 slices (200g) streaky bacon

½ cup parsley leaves, finely chopped

4 seeded burger buns, halved

loaded fries with cheese and beer sauce,

½ cup (150g) whole-egg mayonnaise

to serve (see recipe, page 112)

4 butter lettuce leaves 400g pineapple, peeled and very thinly sliced

Place the chorizo meat and mince in a medium bowl and mix

sriracha pork

well to combine. Divide into 4 portions, roll into balls and

1 tablespoon extra virgin olive oil

flatten into patties. Set aside.

1.5kg boneless pork shoulder, trimmed

Heat the oil in a large, non-stick frying pan over high heat.

½ cup (125ml) sriracha chilli sauce

Cook the chorizo patties for 4–5 minutes each side or until

½ cup (125ml) malt vinegar

cooked through. Set aside and keep warm.

¾ cup (135g) brown sugar 2 cups (500ml) water

Using paper towel, wipe the pan clean. Melt the butter over high heat, add the lobster and cook for 6–8 minutes until just cooked. Add the garlic and cook for a further 2 minutes until

Preheat oven to 180°C (350°F). To make the sriracha pork,

the butter is a nutty brown and the lobster is cooked through.

heat the oil in a large, heavy-based oven-proof saucepan

Remove and slice. Spread the base of the bun halves with aioli

over high heat. Cook the pork for 10 minutes on each side

and top with the watercress, chorizo patties, lobster, burnt

or until browned. Remove and set aside.

butter, cheese and parsley. Top with the remaining bun

Reduce heat to medium. Add the sriracha, vinegar, sugar

halves and serve with the fries. Makes 4.

and water to the saucepan and stir to combine. Bring to the

+ Manchego is a hard Spanish cheese. You can also use pecorino

boil. Return the pork, cover with a lid, place in the oven and

or parmesan if it is unavailable.


on trend . burgers

chorizo and burnt butter lobster burger www.donnahay.com

107


Stacked with fresh tomato, crunchy zucchini noodles and protein-packed lentils, this is the ultÄąmate vegetarian burger.

dukkah, chilli and lentil burger with zucchini slaw


METAL CONTAINERS FROM MITCHELL ROAD ANTIQUE & DESIGN CENTRE.

on trend . burgers

loaded fries with cheese and beer sauce www.donnahay.com

109


on trend . burgers

The perfect burger is not complete without a winning support act. Load up your plate with these talented sides. buttermilk onion rings vegetable oil, for deep-frying 2¾ cups (680ml) buttermilk

smoked paprika spiced chips

1 teaspoon baking powder 1 teaspoon cayenne pepper

vegetable oil, for deep-frying

2 teaspoons celery seeds

1kg sebago (starchy) potatoes, thinly sliced on a mandolin

2 teaspoons sea salt flakes

sea salt flakes

1 teaspoon cracked black pepper

2 teaspoons paprika

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

½ teaspoon smoked paprika

4 onions, thinly sliced into rounds

¼ teaspoon ground turmeric ¼ teaspoon ground chilli

Fill a large saucepan one-third of the way with the oil. Place

1 teaspoon finely grated lime rind

over medium heat until it reaches 180°C (350°F) on a deepfrying thermometer. Place the buttermilk, baking powder,

Fill a large saucepan one-third of the way with the oil.

cayenne pepper, celery seeds, salt, black pepper and 1 cup

Place over medium heat until it reaches 180°C (350°F) on

(150g) of the flour in a medium bowl and whisk to combine.

a deep-frying thermometer. Cook the potato, in batches,

Place the onion and remaining flour in a large bowl and toss

for 1–2 minutes or until crisp and golden. Drain on paper

to coat. Working in small batches, dip the onion in the batter,

towel. Place the salt, paprika, smoked paprika, turmeric,

allowing excess to drip off, and carefully place in the hot oil.

chilli and lime rind in a small bowl and mix to combine.

Cook for 1–2 minutes or until golden brown. Set aside on

Sprinkle over the chips and serve. Serves 4.

paper towel to drain before serving. Serves 4.

caramelised chilli and rum jam

smoky peach barbecue sauce 2 tablespoons extra virgin olive oil

110

¼ cup (60ml) extra virgin olive oil

1 onion, finely chopped

4 eschalots (French shallots), finely chopped

2 cloves garlic, crushed

2 cloves garlic, crushed

6 yellow peaches, chopped

2 long red chillies, thinly sliced

½ cup (125ml) apple cider vinegar

½ cup (110g) white (granulated) sugar

½ cup (90g) brown sugar

¹⁄³ cup (115g) golden syrup ½ cup (125ml) apple cider vinegar

¼ cup (60ml) Worcestershire sauce

1 tablespoon paprika

2 teaspoons Tabasco sauce

½ teaspoon dried chilli flakes

2 teaspoons smoked paprika

¾ cup (180ml) dark rum

6 fresh bay leaves

Heat the oil in a large, non-stick frying pan over high

Heat the oil in a large saucepan over high heat. Cook the

heat. Add the eschalot and cook for 5–6 minutes or until

onion and garlic for 4–5 minutes or until soft. Add the peach,

golden. Add the garlic and chilli and cook for 1 minute or

vinegar, sugar, Worcestershire sauce, tomato puree, Tabasco

until the garlic is golden. Add the sugar, golden syrup,

sauce, paprika and bay leaves and stir to combine. Bring

vinegar, paprika, chilli flakes and ½ cup (125ml) rum. Bring

to a simmer and reduce heat to medium. Cook, stirring

to the boil, reduce heat to medium and cook for 8 minutes or

occasionally, for 15 minutes or until thickened. Set aside

until thickened. Remove from the heat, add the remaining

to cool. Remove the bay leaves. Using a hand-held stick

rum and mix to combine. Makes 1½ cups.

blender, blend until smooth. Makes 3½ cups.

Note: This sauce will keep refrigerated in an airtight container for

Note: This sauce will keep refrigerated in an airtight container for

up to one month.

up to one month.

www.donnahay.com

1½ cups (420g) tomato puree


buttermilk onion rings + ultimate burger sauce + smoky peach barbecue sauce + caramelised chilli and rum jam + smoked paprika spiced chips


on trend . burgers


going WITH THE

For meals that positively sing of goodness, you can’t look past these gorgeous grain-based salads. Perfect for those of us looking to add a little virtue to our new year repertoire, they’re meat-free marvels that don’t miss a trick when it comes to flavour everyone will love. photography BEN DEARNLEY styling STEVE PEARCE

RECIPES AMBER DE FLORIO + HAYLEY DODD MERCHANDISING LYNSEY FRYERS

GRAIN


nourish . grain salads

www.donnahay.com

115


.


green tea buckwheat and egg salad


nourish . grain salads

sumac-roasted spelt and mixed cucumber salad www.donnahay.com

121


almond and basil pesto barley salad with asparagus and burrata www.donnahay.com

125


RECIPES JESSICA BROOK MERCHANDISING LYNSEY FRYERS

baking . free-form tarts

peach and black grape tart www.donnahay.com

127


baking .

Creating a free-form tart looks like a delicate art form, but is easy

once you know how. The dough comes together with no fuss, ready to be filled with a of summer fruit, or more delicate, artistic layers, then folded over and given a of sugar. This is a useful technique to have under your belt – a much , yet no less perfect, version of a tart.

JORUL÷V WXPEOH

VLPSOHU

128

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JUDFHIXO VFDþHULQJ WUDGLWLóDO


coconut and blistered stone fruit tart ¼ cup (20g) desiccated coconut 1kg mixed stone fruit+, thinly sliced ¹⁄³ cup (75g) caster (superfine) sugar 1 egg, lightly beaten 2 tablespoons raw sugar 2 tablespoons honey pastry 3 cups (450g) plain (all-purpose) flour ½ cup (110g) caster (superfine) sugar 125g cold unsalted butter, chopped 75g cold lard, chopped (see note, page 136) 1 tablespoon apple cider vinegar ½ cup (125ml) iced water 1 teaspoon vanilla extract To make the pastry, place the flour and sugar in a large bowl and mix to combine. Add the butter and lard and, using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs. Add the vinegar, water and vanilla and, using a butter knife, bring the mixture together to form a rough dough. Lightly knead to bring the dough together. Shape into a rectangle and wrap in plastic wrap. Refrigerate for 30 minutes or until firm. Preheat oven to 200°C (400°F). Roll the pastry between 2 sheets of non-stick baking paper to a 5mm-thick 40cm x 30cm rectangle. Place on a large lightly greased baking tray lined with non-stick baking paper. Spread the base with the coconut, leaving a 4cm border. Top the coconut with the fruit, fold over the edges, pressing lightly to seal, and sprinkle the fruit with the caster sugar. Brush the edge with the egg and sprinkle with the raw sugar. Refrigerate for 10 minutes or until firm. Cook for 30 minutes. Drizzle with the honey and cook for a further 10 minutes or until the pastry is golden and the fruit is bubbling. Set aside for 10 minutes before serving. Serves 8–10. + We used plums, white and yellow peaches, and white and yellow nectarines.

130

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coconut and blistered stone fruit tart


blueberry and thyme tart ¹⁄³ cup (40g) almond meal (ground almonds) 375g blueberries 1 teaspoon finely grated lemon rind ¹⁄³ cup (75g) caster (superfine) sugar 2 teaspoons cornflour (cornstarch) 1 teaspoon thyme leaves, plus extra sprigs to serve 20g unsalted butter, chopped 1 egg, lightly beaten 2 tablespoons raw sugar pastry 1½ cups (225g) plain (all-purpose) flour ¼ cup (55g) caster (superfine) sugar 1 teaspoon finely grated lemon rind 60g cold unsalted butter, chopped 40g cold lard, chopped (see note, page 136) 2 teaspoons apple cider vinegar ¼ cup (60ml) iced water 1 teaspoon vanilla extract

To make the pastry, place the flour, sugar and lemon rind in a large bowl and mix to combine. Add the butter and lard and, using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs. Add the vinegar, water and vanilla and, using a butter knife, bring the mixture together to form a rough dough. Lightly knead to bring the dough together. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes or until firm. Preheat oven to 200°C (400°F). Roll the pastry out between 2 sheets of non-stick baking paper to a 4mm-thick 35cm round. Place on a large lightly greased baking tray lined with non-stick baking paper. Spread the base with almond meal, leaving a 5cm border. Place the blueberries, lemon rind, caster sugar, cornflour and thyme in a medium bowl and toss well to combine. Top the almond meal with the blueberry mixture and fold over the edges, pressing lightly to seal. Top with the butter. Brush the edge with the egg and sprinkle with the raw sugar. Refrigerate for 10 minutes or until firm. Cook for 10 minutes. Reduce heat to 180°C (350°F) and cook for a further 40 minutes or until the pastry is golden and the fruit is bubbling. Top with the extra thyme. Set aside to cool for 10 minutes before serving. Serves 6–8.


baking . free-form tarts

blueberry and thyme tart www.donnahay.com

133


strawberry, ricotta and rhubarb tart


baking . free-form tarts

strawberry, ricotta and rhubarb tart ¾ cup (180g) fresh ricotta

To make the pastry, place the flour, sugar and orange rind

1 teaspoon finely grated orange rind

in a large bowl and mix to combine. Add the butter and lard

250g strawberries, sliced

and, using your fingertips, rub into the flour mixture until

150g rhubarb, cut into 2cm lengths

it resembles fine breadcrumbs. Add the vinegar, water and

¹⁄³ cup (75g) caster (superfine) sugar 1 vanilla bean, seeds scraped

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

1 egg, lightly beaten

together. Shape into a disc and wrap in plastic wrap.

2 tablespoons raw sugar

Refrigerate for 30 minutes or until firm.

pastry

to form a rough dough. Lightly knead to bring the dough

Preheat oven to 200°C (400°F). Roll the pastry out between

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

2 sheets of non-stick baking paper to a 4mm-thick 35cm

¼ cup (55g) caster (superfine) sugar

round. Place on a large lightly greased baking tray lined with

1 teaspoon finely grated orange rind

non-stick baking paper. Place the ricotta and orange rind in

60g cold unsalted butter, chopped

a medium bowl and mix to combine. Spread over the pastry,

40g cold lard, chopped (see note, page 136)

leaving a 5cm border. Place the strawberries, rhubarb, caster

2 teaspoons apple cider vinegar

sugar and vanilla seeds and bean in a medium bowl and toss

¼ cup (60ml) iced water

well to combine. Top the ricotta with the fruit and fold over

1 teaspoon vanilla extract

the pastry edges, pressing lightly to seal. Brush the edge with the egg and sprinkle with the raw sugar. Refrigerate for 10 minutes or until firm. Cook for 10 minutes. Reduce heat to 180°C (350°F) and cook for 40 minutes or until the pastry is golden and the fruit is bubbling. Set aside for 10 minutes before serving. Serves 8–10.

www.donnahay.com

135


ĿXQVHWUHG plums QHVýH

within folds of sweet pastry. Topped with a pinch of juniper berries and a dollop of yoghurt, this VLPSOH tart is heaven on a plate.


baking . free-form tarts

plum, lemon and juniper tart


non-stick baking paper. Spread the base with the almond meal, leaving a 5cm border. Place the peaches, grapes and caster sugar in a large bowl and toss well to combine. Top the pastry with the fruit, leaving a 3cm border, and fold over the edges, pressing lightly to seal. Brush the edge with the egg and sprinkle with raw sugar. Top the fruit with the butter and refrigerate for 10 minutes or until firm. Cook for 20 minutes. Reduce heat to 180°C (350°F) and cook for a further 40 minutes or until the pastry is golden and the fruit is bubbling. Set aside to cool for 10 minutes before serving. Serves 8–10.

red fruit shortbread tarts 160g packet shortbread biscuits, crumbled ½ cup (80g) frozen cranberries, thawed 125g raspberries 250g strawberries, quartered 100g cherries, pitted and halved ¹⁄³ cup (75g) caster (superfine) sugar 1 egg, lightly beaten 1 tablespoon raw sugar pastry

peach and black grape tart

1½ cups (225g) plain (all-purpose) flour ¼ cup (55g) caster (superfine) sugar

½ cup (60g) almond meal (ground almonds)

60g cold unsalted butter, chopped

1kg yellow peaches, pitted and quartered

40g cold lard, chopped (see note, page 136)

100g black grapes, picked

2 teaspoons apple cider vinegar

½ cup (110g) caster (superfine) sugar

¼ cup (60ml) iced water

1 egg, lightly beaten

1 teaspoon vanilla extract

2 tablespoons raw sugar 20g unsalted butter, chopped

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

pastry

and mix to combine. Add the butter and lard and, using your

3 cups (450g) plain (all-purpose) flour

fingertips, rub into the flour mixture until it resembles fine

½ cup (110g) caster (superfine) sugar

breadcrumbs. Add the vinegar, water and vanilla and, using

125g cold unsalted butter, chopped

a butter knife, bring the mixture together to form a rough

75g cold lard, chopped (see note, page 136)

dough. Lightly knead to bring the dough together. Shape into

1 tablespoon apple cider vinegar

2 discs and wrap in plastic wrap. Refrigerate for 30 minutes.

½ cup (125ml) iced water 1 teaspoon vanilla extract

Preheat oven to 200°C (400°F). Roll out each pastry disc between 2 sheets of non-stick baking paper to 2 x 4mm-thick 22cm rounds. Place in 2 x 18cm frying pans (skillets) on

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

a large baking tray. Place 100g of the shortbread over the

and mix to combine. Add the butter and lard and, using your

pastry. Place the cranberries, raspberries, strawberries,

fingertips, rub into the flour mixture until it resembles fine

cherries and caster sugar in a large bowl and toss to coat. Top

breadcrumbs. Add the vinegar, water and vanilla and, using

the pastry with the fruit and fold over the edges. Brush edges

a butter knife, bring the mixture together to form a rough

with the egg and sprinkle with the raw sugar and remaining

dough. Lightly knead to bring the dough together. Shape into

shortbread. Refrigerate for 10 minutes or until firm.

a disc and wrap in plastic wrap. Refrigerate for 30 minutes. Preheat oven to 200°C (400°F). Roll the pastry between

Cook for 10 minutes. Reduce heat to 180°C (350°F) and cook for a further 30 minutes or until the pastry is golden and the

2 sheets of non-stick baking paper to a 4mm-thick 40cm

fruit is bubbling. Set aside to cool for 10 minutes before

round. Place on a large lightly greased baking tray lined with

serving. Serves 4.


baking . free-form tarts

OTTO BIB APRON IN MARINE FROM CARGO CREW. SEE DIRECTORY FOR STOCKIST DETAILS.

The best desserts are the ones made for sharing with people you cherish and these two of a kind sweet treats are destined to become much OøHG

red fruit shortbread tarts www.donnahay.com

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This summer we’re exploring the sensation that is ‘icebox pie’, the creamy dessert featuring simple bases and luscious pillowy ice-cream. The easy pies date back to when people used iceboxes to keep things cool – hence the name – and we’ve given them an update with modern flavours, perfect for the warmer weather. They take next to no time to whip up and freeze, ready to star as the sweet centrepiece at your next summer soiree. From sweet blueberries to rich tiramisu and tangy passionfruit, you have a rainbow of flavours to choose from. And trust us, they taste as good as they look! photography CHRIS COURT styling STEVE PEARCE

RECIPES JESSICA BROOK + STEVE PEARCE MERCHANDISING EMMALY STEWART

PIE


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blueberry cheesecake icebox pie


sweet . icebox pies

salted coconut and passionfruit icebox pie www.donnahay.com

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blueberry cheesecake icebox pie

One look at this zesty lime pie is all it’ll take to whisk you away to a paradise. To achieve that perfectly texture, let it sit for a few minutes before slicing. come to those who wait…

200g digestive (wheaten-style) biscuits 100g unsalted butter, chopped and melted 1½ cups (240g) frozen blueberries ¼ cup (55g) caster (superfine) sugar ½ cup (125ml) water 125g cream cheese, chopped and softened 2 litres store-bought vanilla ice-cream, chopped 1 teaspoon finely grated lemon rind 125g fresh blueberries, to serve Place the biscuits and butter in a food processor and process until the mixture resembles breadcrumbs. Press into a lightly greased 18cm 4-cup-capacity (1 litre) pie tin and freeze for 15 minutes or until firm. Place frozen blueberries, sugar and water in a small saucepan over high heat. Bring to the boil and cook for 6 minutes or until syrupy. Strain, discarding solids. Set aside to cool completely.

salted coconut and passionfruit icebox pie

Place the cream cheese in the bowl of an electric mixer and beat on low speed for 8–10 minutes or until very soft. Add the ice-cream and beat for 1–2 minutes or until softened. Add

½ cup (40g) shredded coconut

the blueberry syrup and lemon rind and beat until combined.

½ teaspoon sea salt flakes

Spoon over the base and top with the fresh blueberries. Freeze

1 cup (250ml) passionfruit pulp (about 12 passionfruit),

for 6 hours or until frozen and ready to serve. Serves 8.

plus extra to serve ¼ cup (55g) caster (superfine) sugar

pandan key lime icebox pie

2 litres store-bought vanilla ice-cream, chopped 2 cups (500ml) single (pouring) cream, whipped

250g ginger nut biscuits, crushed

coconut base

100g unsalted butter, chopped and melted

1¾ cups (135g) shredded coconut

2 litres store-bought vanilla ice-cream, chopped

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

few drops green food colouring (optional)

25g unsalted butter, melted

2 cups (500ml) single (pouring) cream 10 pandan leaves +, bruised and cut into 5cm lengths

½ teaspoon sea salt flakes

1 tablespoon finely grated lime rind, plus extra to serve

¼ cup (40g) icing (superfine) sugar Preheat oven to 150°C (300°F). To make the coconut base,

micro (baby) mint leaves, to serve

place the coconut, sugar, eggwhite, butter and salt in a large bowl and stir to combine. Press the mixture into

Place the biscuits and butter in a food processor and process

the base of a well-greased 18cm 4-cup-capacity (1 litre)

until the mixture resembles breadcrumbs. Press into a lightly

pie tin. Cook for 18–20 minutes or until golden brown.

greased 18cm 4-cup-capacity (1 litre) pie tin and freeze for

Set aside to cool completely.

15 minutes or until firm.

Place the coconut and salt on a small baking tray and

Place the ice-cream in the bowl of an electric mixer and beat

rub together to combine. Cook for 1–2 minutes or until

on low speed for 1–2 minutes or until softened. Add the food

golden brown and toasted. Set aside to cool completely.

colouring, if desired, and lime rind and beat until combined.

Place the passionfruit and sugar in a small saucepan over high heat and cook for 6–8 minutes or until reduced. Refrigerate to cool completely. Place the ice-cream in the bowl of an electric mixer and beat on low speed for 1–2 minutes or until softened. Swirl

Spoon over the base and freeze for 6 hours or until frozen. Place the cream and pandan in a small saucepan over medium heat and bring to a simmer. Reduce heat to low and cook for 10 minutes. Remove from heat and refrigerate until cold. Strain the cream, discarding solids, and place in the bowl of

through the cooled passionfruit mixture and spoon over the

an electric mixer. Add the sugar and whisk until soft peaks

base. Freeze for 6 hours or until frozen and ready to serve.

form. Spoon over the pie and top with extra lime rind. Freeze for

Top with the whipped cream, extra passionfruit and salted coconut to serve. Serves 8.

30 minutes or until firm. Sprinkle with mint to serve. Serves 8. + Pandan leaves are available from Asian grocers.


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cherry chocolate icebox pie


sweet . icebox pies

chocolate swirl and hazelnut icebox pie www.donnahay.com

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chocolate swirl and hazelnut icebox pie 250g plain chocolate biscuits 100g unsalted butter, chopped and melted 2 litres store-bought vanilla ice-cream, chopped ½ cup (150g) dulce de leche

Get lost in the dreamy of our delightful tiramisu pie. With all the glorious of the classic dessert, finished with a swirl of sweet coffee syrup, it’s perfect for the of your next long lunch.

½ cup (70g) hazelnuts, toasted and roughly chopped chocolate swirl 60g dark chocolate, finely chopped 2 tablespoons honey 2 tablespoons single (pouring) cream Place the biscuits and butter in a food processor and process until the mixture resembles breadcrumbs. Press into an 18cm 4-cup-capacity (1 litre) pie tin and freeze for 15 minutes or until firm. While the base is in the freezer, make the chocolate swirl. Place the chocolate, honey and cream in a small saucepan over medium heat and stir until the chocolate is melted and smooth. Set aside to cool slightly. Place the ice-cream in the bowl of an electric mixer and beat on low speed for 1–2 minutes or until softened. Add the dulce de leche and beat until combined. Add the cooled chocolate mixture and swirl to combine. Spoon the ice-cream over the base, top with hazelnuts and freeze for 6 hours or

cherry chocolate icebox pie

until frozen and ready to serve. Serves 8.

250g plain chocolate biscuits

tiramisu icebox pie

100g unsalted butter, chopped and melted 2 cups (330g) frozen cherries

16 store-bought sponge finger biscuits

½ cup (125ml) water

¼ cup (60ml) coffee-flavoured liqueur

¼ cup (55g) caster (superfine) sugar

2 litres store-bought vanilla ice-cream, chopped

2 litres store-bought vanilla ice-cream

2 tablespoons chocolate-covered coffee beans, chopped

200g marshmallows

coffee syrup

1 cup (150g) fresh cherries, to serve

¼ cup (60ml) strong espresso 2 tablespoons coffee-flavoured liqueur

Crush one of the biscuits and set aside. Place the butter and

½ cup (125ml) maple syrup

remaining biscuits in a food processor and process until the mixture resembles breadcrumbs. Press into a lightly greased

Trim 7 biscuits to fit the base of a lightly greased 18cm

18cm 4-cup-capacity (1 litre) pie tin and freeze for 15 minutes

4-cup-capacity (1 litre) pie tin. Halve the remaining biscuits

or until firm.

and use them to line the sides of the tin. Brush with the

Place the cherries, water and sugar in a medium saucepan over high heat and bring to the boil. Cook for 10 minutes or until syrupy. Set aside to cool slightly. Using a hand-held stick blender, blend until smooth. Set aside to cool completely. Place the ice-cream in the bowl of an electric mixer and

liqueur and freeze for 15 minutes until firm. Place the ice-cream in the bowl of an electric mixer and beat on low speed for 1–2 minutes or until softened. Spoon into the prepared tin and freeze for 6 hours or until frozen and ready to serve. While the pie is freezing, make the coffee syrup. Place the

beat on low speed for 1–2 minutes or until softened. Add the

espresso, liqueur and maple syrup in a small saucepan over

marshmallows and half the cherry mixture and swirl to combine.

high heat. Bring to the boil and cook for 5–6 minutes or until

Spoon over the base and top with the remaining cherry mixture

reduced and syrupy. Refrigerate to cool completely.

and fresh cherries. Sprinkle over the reserved biscuit. Freeze for 6 hours or until frozen and ready to serve. Serves 8.

Drizzle the pie with the coffee syrup and sprinkle with the coffee beans to serve. Serves 8.


sweet . icebox pies

tiramisu icebox pie www.donnahay.com

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stockists

directory + measures No matter where you live, you’ll be able to use our recipes by following these simple guidelines. For a more extensive conversion chart visit donnahay.com. CUP CONVERSIONS FOR BASIC INGREDIENTS

Where to find the suppliers used in this issue of donna hay magazine.

1 cup almond meal (ground almonds)

110g

3¾ oz

1 cup brown sugar

175g

6 oz

1 cup white sugar

220g

7 oz

1 cup caster (superfine) sugar

220g

7 oz

+ Bensimon bensimonaustralia.com.au

1 cup icing (confectioner’s) sugar

150g

5 oz

+ Byron Bay Hanging Chairs

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

150g

5 oz

1 cup fresh breadcrumbs

70g

2²⁄³ oz

1 cup finely grated parmesan

80g

2½ oz

1 cup uncooked rice

200g

7 oz

1 cup cooked rice

165g

5¾ oz

1 cup uncooked couscous

200g

7 oz

1 cup cooked, shredded chicken, pork or beef

160g

5¾ oz

1 cup pitted olives

160g

5¾ oz

+ Armadillo & Co armadillo-co.com + Bassike (02) 8457 6881; bassike.com

www.byronbayhangingchairs.com.au + Cargo Crew cargocrew.com.au + Estée Lauder 1800 613 783; esteelauder.com.au + Hale Mercantile Co (03) 9939 1267; halemercantilecolinen.com + Lunatiques lunatiques.net.au + Maison Margiela maisonmargiela.com + Matteau-Swim matteau-swim.com + Mitchell Road Antique & Design Centre mitchellroad.com.au + MJG Store (03) 9380 3400; mjgstore.com + Nautical Horizon nauticalhorizon.com.au + Nerida Winter (02) 9363 0822; neridawinter.com

LIQUID MEASURES cups

metric

imperial

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

¼ cup

60ml

2 fl oz

+ Ray-Ban ray-ban.com

¹⁄ ³ cup

80ml

2½ fl oz

+ Sun Bum trustthebum.com

½ cup

125ml

4 fl oz

²⁄ ³ cup

160ml

5 fl oz

+ Tuchuzy 1300 043 105; tuchuzy.com

¾ cup

180ml

6 fl oz

+ Vintage 585 0430 160 658

1 cup

250ml

8 fl oz

2 cups

500ml

16 fl oz (1 American pint)

2½ cups

625ml

20 fl oz (1 Imperial pint)

4 cups

1 litre

32 fl oz

+ The Beach People (07) 5523 4841; thebeachpeople.com.au + The Society Inc (02) 9516 5463; thesocietyinc.com.au

If items are not listed, they are from Donna Hay’s personal collection or from overseas. All prices listed are approximate and correct at the time of going to press. Details were given by the suppliers and manufacturers listed.

SOLID MEASURES MEASURES Measuring cups and spoons may vary slightly from one country

metric

imperial

20g

¾ oz

a recipe. All cup and spoon measures are level. An Australian

60g

2 oz

measuring cup holds 250ml (8 fl oz). One Australian metric

125g

4 oz

teaspoon holds 5ml and one Australian tablespoon holds 20ml

180g

6 oz

250g

8 oz

500g

16 oz (1 lb)

1kg

32 oz (2 lb)

to another, but the difference is generally not sufficient to affect

(four teaspoons). North America, New Zealand and the United Kingdom use 15ml (three teaspoons) tablespoons. When measuring dry ingredients, add the ingredient loosely and level the top with a knife. The measures listed here are approximate.

152

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donna hay magazine - February/March 2017