Donna Hay - Apr/May 2016

fast, fresh, simple.

ISSUE 86 APR/MAY 2016 www.donnahay.com

chocolate s’more cookie sandwiches

treats you’ll love

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editor’s letter

hello Although I’m not quite ready to farewell the sunny days of summer, there’s something so very comforting and enticing about the coming months of autumn, especially when it comes to what we’re eating!

There’s nothing like the onset of

When it comes to all things savoury,

chillier temperatures and shorter

I’m pleased to say we’ve done what we

days to get you in the mood for

do best – we’ve taken the classic pasta

something a little more on the

bake and updated it with sophisticated

indulgent side. My weakness comes

new flavour combinations and clever

in the form of anything sweet, so it’s

ideas to create an impressive dish that’s

been a real punish trying to resist

equally perfect for entertaining or

quite a few things in this issue – from

cosy weeknight dinners (page 76).

the clever quick fixes made with

The recipe for sweet potato, spinach,

everyone’s favourite choc-hazelnut

ricotta and gorgonzola pasta shells

spread (page 45) to our stunning

(page 82) is one of my new personal

reinvention of classic s’mores (how

go-tos, and I’m sure you’ll find your

could you go wrong with a combo of

next favourite in this delicious batch,

chocolate, marshmallow and sweet

too. There’s so many more tempting

biscuits?!). And if you’ve ever thought

ideas packed into this issue that I think

about making doughnuts, I promise

sometimes the best thing to do is just

we’ve found the easiest way (see page 132) – just mix, roll and bake, adding a few incredible flavours and a secret sparkling ingredient along the way!

This issue, we’ve taken the traditional s’more – gooey marshmallow and chocolate sandwiched between biscuits – to irresistible new heights!

Turn to page 120 to try our inspired desserts.

recipes we love sweet potato, haloumi and almond pappardelle milk-braised dijon chicken s’more caramel slice

Lights, camera, action… !

I’m so excited to let you all know that I’ve been busy on set filming my new television series, Basics to Brilliance, which is set to air after Easter. I’ve been having a lot of fun with my cheeky film crew (here we are in my customised kitchen, right) and I can’t wait for you to see the episodes, where we take basic recipes and turn them into more brilliant ideas to help you expand your cooking repertoire. Stay tuned for more details.

CASUAL CHIC A great shirt dress takes me from home to the office, set or studio, and is just as comfortable on the weekends.

My favourite of late is this khaki number from Burberry.

BABY SOFT Every couch needs a gorgeous throw for when the weather cools – I’ve found the perfect one from Country Road.

FARM LIFE There’s something about romantic autumn days that makes me want to embrace my inner farm girl – my new akubra and these sturdy handcrafted leather boots from RM Williams boots should do the trick!

LINEN CRUSH I’m absolutely loving the collaboration between our friends at In Bed and Triibe – luxe linen sheets and duvet covers in an exclusive shade of moss. So comfy and elegant!

DELICATE TOUCH How sweet are these dainty monogrammed bracelets from Claire Aristides Fine Jewels? I’m wearing all three.

CAMERA READY When I’m in front of the camera, I need luminous skin, but I hate that caked-on makeup feel. My new saviour is the light-as-air Maestro Fusion Makeup from Giorgio Armani, which blends perfectly and gives great coverage for my close-ups!

8

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PHOTOGRAPHY CHRIS COURT STYLING EMMALY STEWART. CLOCKWISE FROM TOP LEFT: STRETCH COTTON UTILITY DRESS IN CLAY GREEN FROM BURBERRY; HORSESHOE BRACELET IN WHITE GOLD AND DIAMOND LETTER MONOGRAM BRACELETS IN WHITE GOLD FROM CLAIRE ARTISTIDES FINE JEWELS; MAESTRO GLOW LIQUID FOUNDATION FROM GIORGIO ARMANI BEAUTY; IN BED X TRIIBE SHEET SET IN MOSS FROM IN BED; YEARLING ADELAIDE BOOTS FROM RM WILLIAMS; AKUBRA CATTLEMAN IN BRAN FROM STRAND HATTERS; CASSIDO THROW FROM COUNTRY ROAD. SEE DIRECTORY FOR STOCKIST DETAILS.

Head into autumn with a few beautiful buys by your side, from cosy throws and pretty pieces to the perfect boots and the ultimate cover-up.

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wondering what’s for dinner?

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contents

autumn 86 120

96 108 76 everyday STAFF SHORTCUTS

ON TREND

every issue

We dial up the flavour of everyday dinners

Stuffed with cheese or topped with salmon,

CONNECT

we’re loving our waffles savoury

Keep up-to-date with our latest news and

with our favourite pantry staples

17

96

QUICK FIX

CUISINE

inspiring recipes on social media

Green sides, fried rice and choc-hazelnut

Warm up with our favourite Japanese

SUBSCRIPTIONS

desserts are simple go-to dishes

33

soul food: steaming bowls of ramen

EASY WEEKNIGHTS

INSPIRED

From a hearty soup to a crispy fish pie,

Chocolate, marshmallow and biscuit

we have autumn weeknights covered

52

subscription – perfect for Mother’s Day 42 120

are your next baking project

Roasted, mashed or baked into bread, 64

DIGITAL Try our enhanced app for iPad and Android devices with clever cookmodes

Baked not fried, our pretty doughnuts

IN SEASON

Receive a donna hay for Royal Doulton cake stand when you subscribe or extend your

SWEET

special days butternut pumpkin is a versatile veg

combine for decadent s’more desserts

108

132

Where to find our favourite products and

style and travel

the items that feature in these pages

STYLE

RECIPE INDEX

Warm trays of cheesy pasta bakes

Bring Japanese style to the table with

Each recipe from this issue, right at

76

FAVOURITE THINGS

147

TRAVEL

Mustard gets a status update in these moreish meats, glazes and butters

dark stoneware and timber accents

86

146

STOCKISTS

MAKE NOW are keeping us satisfied this season

16

your fingertips

159

160

THINGS I LOVE

We visit the Brooklyn borough to find the

Renovations are keeping me busy, but I’m

hottest spots to eat, drink and play

leaving the tools to the professionals

153

162

NEW BOOK OUT NOW

a fresher approach to eating

PHOTOTGRAPHY CHRIS COURT STYLING STEVE PEARCE

Every ay

@ thefitfoodieblog @jennifer_rodda

we love seeing how you enjoy your issue!

@sunnyandfair

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

@lialemonandvanilla

@danielle_vella

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@floranfaunaevents

@_shiv93 @keoshenka

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

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@donnahay

we love . staff shortcuts

we love

| staff shortcuts

In our office, there’s nothing we love more than discovering a smart new fast-track to flavour or a quick trick to take the fuss out of weeknight meals. Here are our latest picks of on-trend and simple shortcuts – ingredients we use to pull together fab dinners, in a flash!

RECIPES JESSICA BROOK

photography CHRIS COURT styling STEVE PEARCE

www.donnahay.com

17

we love . staff shortcuts

tarragon crab cakes with aioli 500g cooked picked crabmeat+ 1½ cups (100g) fresh sourdough breadcrumbs 1 teaspoon finely grated lemon rind 2 tablespoons finely chopped flat-leaf parsley 2 tablespoons finely chopped tarragon ¼ cup (75g) aioli, plus extra to serve sea salt and cracked black pepper ¼ cup (60ml) vegetable oil watercress sprigs, to serve Place the crabmeat, breadcrumbs, lemon rind, parsley, tarragon, aioli, salt and pepper in a large bowl and mix well to combine. Shape ¹⁄ ³ cups of the mixture into 8 patties.

Heat the oil in a large non-stick frying pan over medium heat. Cook the crab cakes, in batches, for 3 minutes each side or until golden and crisp. Sprinkle with pepper and serve with watercress and extra aioli. Makes 8. + You can buy cooked picked crabmeat from your fishmonger.

AIOLI

“ I always keep a jar of good-quality aioli in my fridge. It’s the perfect cheat for binding things like fish cakes and, of course, it’s the best for dipping!”

Georgie, assistant food editor

18

www.donnahay.com

spiced lamb and haloumi meatballs

Place the breadcrumbs in a large bowl. Add the milk and allow to soak for 5 minutes. Add the lamb, haloumi, chermoula, salt and pepper and mix well to combine.

½ cup (35g) fresh sourdough breadcrumbs 2 tablespoons milk

Roll tablespoons of the mixture into balls.

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

500g lamb mince

Cook the meatballs in batches, turning, for 2 minutes or

200g haloumi, grated

until golden. Remove from the pan and set aside. Add the

¼ cup (70g) store-bought chermoula paste +,

tomato, vinegar and sugar to the pan and cook for 2 minutes.

plus extra to serve

Return the meatballs to the pan and cook, stirring occasionally,

sea salt and cracked black pepper

for 6–8 minutes or until cooked through. Serve with soft

1 tablespoon extra virgin olive oil

polenta, coriander and extra chermoula. Serves 4.

2 x 400g cans chopped tomatoes

+ Chermoula paste is a ready-made North African herb

1 tablespoon sherry vinegar

and spice blend, available from specialty food stores.

2 tablespoons brown sugar cooked soft polenta, to serve coriander (cilantro) leaves, to serve

CHERMOULA

“ A spoonful or two of ready-made chermoula gives instant spicy warmth to meat, chicken or fish.”

Amber, food editor

we love . staff shortcuts

slow-cooked maple lamb pasta with fennel and olives

Preheat oven to 200°C (400°F). Heat the oil in a large heavy-based ovenproof frying pan over medium heat. Sprinkle the lamb with salt and pepper and cook for 2–3 minutes each side or

1 tablespoon extra virgin olive oil

until browned. Add the maple, garlic, fennel seeds, vinegar and

4 x 400g lamb shanks, trimmed

water. Cover with a lid, transfer to the oven and cook for 2 hours

sea salt and cracked black pepper

30 minutes or until tender. Add the fennel and cook, uncovered,

¾ cup (180ml) maple syrup

for a further 30 minutes or until just sticky. Top with the pasta

2 cloves garlic, crushed

and olives. Sprinkle with pecorino and pepper to serve. Serves 4.

2 teaspoons fennel seeds ¼ cup (60ml) balsamic vinegar ½ cup (125ml) water 2 medium fennel bulbs, trimmed and chopped 400g tagliatelle, cooked according to packet instructions ¹⁄³ cup (55g) pitted kalamata olives finely grated pecorino, to serve

MAPLE SYRUP

“I’m loving maple syrup in all things savoury – be it as a sticky golden glaze or in place of sugar for a hint of caramel sweetness.”

Donna, editor-in-chief

SAUERKRAUT

“ You can find jars of sauerkraut and other fermented vegies so easily now – they’re such a simple, flavourful way to boost the nutrition of any dish!”

Jessica, senior food editor

braised sauerkraut chicken with potatoes and sour cream Preheat oven to 200°C (400°F). Heat the oil in a large heavy-based 1 tablespoon extra virgin olive oil

ovenproof frying pan over medium heat. Sprinkle the chicken

4 x 250g chicken marylands, trimmed

with salt and pepper and cook, skin-side down, for 6 minutes

sea salt and cracked black pepper

or until golden. Turn and cook for a further 4 minutes. Remove

1 brown onion, thinly sliced

the chicken and set aside. Add the onion, potato, caraway seeds

300g chat (baby) potatoes, halved

and bay leaves and cook, stirring, for 6 minutes. Add the

½ teaspoon caraway seeds

sauerkraut and stock and stir to combine. Return the chicken

2 small sprigs bay leaves

to the pan, cover with a lid and transfer to the oven. Cook for

3 cups (540g) store-bought sauerkraut

30 minutes. Uncover and cook for 20 minutes or until the

1 cup (250ml) chicken stock

potato and chicken are golden and cooked through. Sprinkle

sour cream, to serve

with salt and pepper and serve with sour cream. Serves 4.

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21

we love . staff shortcuts

porcini mushroom and fontina arancini

Place the porcini, boiling water and stock in a large heatproof bowl and set aside to soak. Heat the olive oil in a medium

¼ cup (20g) chopped dried porcini mushrooms

saucepan over medium heat. Add the eschalot and cook, stirring,

2 cups (500ml) boiling water

for 4 minutes. Add the rice, salt and pepper and cook, stirring,

2 cups (500ml) hot chicken stock

for 1 minute. Add the porcini mixture, 1 cup (250ml) at a time,

1 tablespoon extra virgin olive oil

adding more only once liquid has absorbed, and cook, stirring

2 eschalots (French shallots), finely chopped

frequently, for 15 minutes or until all the liquid has absorbed.

1½ cups (300g) arborio rice

Remove from the heat, add the parmesan and stir to combine.

sea salt and cracked black pepper

Spoon into a shallow tray and refrigerate for 20 minutes to cool.

¼ cup (20g) finely grated parmesan

Roll tablespoons of the rice mixture into balls, pushing

300g fontina, rind removed and cut into 1cm pieces

1 piece of fontina into the centre of each ball. Dust each with

½ cup (75g) plain (all-purpose) flour

the flour, dip into the egg and roll in the breadcrumbs to coat.

3 eggs, lightly beaten

Fill a large saucepan two-thirds full with oil and place over

1½ cups (110g) panko (Japanese) breadcrumbs

medium heat until it reaches 180°C (350°F) on a deep-frying

vegetable oil, for deep-frying

thermometer. Cook the rice balls, in batches, for 3 minutes or

store-bought pesto, to serve

until golden. Drain on paper towel. Sprinkle with salt and serve with pesto. Serves 6–8.

PORCINI MUSHROOMS

“ I love the richness porcini lend to pastas and risottos. Plus, the liquid used to rehydrate them becomes a useful mushroom stock.”

Pru, managing editor

22

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sticky beef ribs with salted black beans 2kg beef ribs ¹⁄³ cup (45g) salted black beans + 1½ cups (375ml) water 2 bulbs garlic, halved horizontally 1 tablespoon grated ginger ½ cup (90g) brown sugar ¼ cup (90g) honey 1 long red chilli, halved micro (baby) purple shiso leaves, to serve Place the ribs in a large saucepan of cold water over high heat, cover with a lid and bring to the boil. Reduce the heat to low and cook for 1 hour or until tender. Carefully remove the ribs, discarding the liquid.

Preheat oven to 200°C (400°F). Place the ribs, black beans, water, garlic, ginger, sugar, honey and chilli in a large deep-sided roasting pan. Cover with aluminium foil and cook for 45 minutes. Remove the foil and carefully turn the ribs. Cook, uncovered, for a further 30 minutes or until sticky and glossy. Top with shiso to serve. Serves 4. + Salted black beans are soy beans that have been fermented.

Find them in bags or cans at Asian grocers and specialty food shops.

SALTED BLACK BEANS

“ These Chinese fermented soy beans have a savoury, earthy intensity – great in braises or stir-fries.”

Steve, food director

we love . staff shortcuts

pasta with cavolo nero and crispy anchovy breadcrumbs

Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add the garlic, chilli, breadcrumbs, anchovy and lemon rind and cook, stirring occasionally,

¼ cup (60ml) extra virgin olive oil

for 6 minutes or until golden and crisp. Set aside and

4 cloves garlic, thinly sliced

keep warm. Wipe out the pan and place over medium

½ teaspoon dried chilli flakes

heat. Add the remaining oil and the cavolo nero and

3 cups (210g) fresh sourdough breadcrumbs

cook, stirring, for 3 minutes or until just wilted.

2 tablespoons finely chopped anchovies

Cook the pasta in a large saucepan of salted boiling

1 tablespoon finely grated lemon rind

water for 6–8 minutes or until al dente. Drain, reserving

3 cups (90g) shredded cavolo nero (Tuscan kale)

1 cup (250ml) of the cooking water. Add the pasta,

400g orecchiette

reserved cooking water, salt and pepper to the cavolo

sea salt and cracked black pepper

nero and toss to combine. Top with the anchovy breadcrumbs to serve. Serves 4.

ANCHOVIES

“ I’m an anchovy convert! Used in a subtle way, these little fillets are a shortcut to saltiness and flavour – perfect in pastas.”

Eloise, copy + digital editor

24

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quick fix

| autumn greens

Start with seasonal greens in fresh, simple sides, then make dinner in a flash with our inspired fried rice. Decadent choc-hazelnut desserts are a sweet way to finish. photography CHRIS COURT styling STEVE PEARCE

brussels sprout with vincotto and dukkah 2 tablespoons extra virgin olive oil 400g brussels sprouts, trimmed and shredded 400g can lentils, drained and rinsed sea salt and cracked black pepper ½ cup (130g) store-bought hummus 2 tablespoons vincotto RECIPES JESSICA BROOK

1 tablespoon dukkah Heat the oil in a large frying pan over high heat. Add the brussels sprout, lentils, salt and pepper and cook, stirring occasionally, for 5 minutes or until the brussels sprout has softened. Spread the hummus on plates and top with the brussel sprout mixture.

Drizzle with vincotto and sprinkle with dukkah to serve. Serves 4.

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33

spicy stir-fried broccolini and cashews 1 tablespoon vegetable oil 2 bunches broccolini ¼ cup (80g) store-bought Asian chilli jam ½ cup (125ml) water ¹⁄ cup (50g) cashews, toasted and chopped ³ cracked black pepper, for sprinkling Heat the oil in a wok or large frying pan over high heat. Add the broccolini and cook, stirring occasionally, for 4 minutes.

Place the chilli jam and water in a small bowl and mix to combine.

Add half the chilli mixture to the wok and cook, stirring, for 1 minute. Top the broccolini with the cashew and remaining chilli mixture, and sprinkle with pepper to serve. Serves 4.

quick fix

parmesan-crumbed pesto green beans ¼ cup (65g) store-bought pesto, plus extra to serve 300g green beans, trimmed ¾ cup (60g) finely grated parmesan ½ cup (35g) panko (Japanese) breadcrumbs sea salt and cracked black pepper Preheat oven to 200°C (400°F). Place the pesto and beans in a large bowl and toss to coat. Place the parmesan, breadcrumbs, salt and pepper on a large plate and mix to combine. Roll the beans in the parmesan mixture, in batches, and place on 2 large oven trays lined with non-stick baking paper. Cook for 6 minutes or until golden and crisp. Serve with extra pesto. Serves 4.

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35

quick fix

sesame-roasted kale with nori salt 1 x 350g bunch kale, stalks removed and leaves roughly chopped 2 tablespoons sesame oil 2 teaspoons soy sauce nori salt 1 sheet nori (dried seaweed), shredded 2 teaspoons toasted sesame seeds ½ teaspoon togarashi+ 1 tablespoon sea salt flakes ½ teaspoon cracked black pepper Preheat oven to 200°C (400°F). Place the kale, sesame oil and soy in a large bowl and toss to coat. Spread out the kale in a single layer on 2 oven trays lined with non-stick baking paper and cook for 6 minutes or until crisp. To make the nori salt, place the nori, sesame seeds, togarashi, salt and pepper in a small bowl and toss to combine. Sprinkle the kale with nori salt to serve. Serves 4. + Togarashi is a Japanese chilli powder. Find it at Asian grocers and specialty spice shops.

36

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quick fix

| fried rice

japanese-style vegetable fried rice 1 tablespoon sesame oil 4 cups cooked long-grain rice +, cooled

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

1 tablespoon mirin (Japanese rice wine)

Add the rice and cook, stirring, for 2 minutes. Add the mirin and

2 tablespoons soy sauce

soy sauce and cook for 2–3 minutes. Divide between bowls and

1 cup (140g) frozen edamame beans, thawed

top with the edamame, pickled ginger and basil. Sprinkle with

¼ cup (70g) pickled ginger

nori, sesame seeds and togarashi to serve. Serves 2 or 4 as a side.

micro (baby) purple basil leaves, to serve

+ 1¹⁄³ cups (265g) uncooked rice will yield 4 cups cooked rice.

shredded nori (dried seaweed), black sesame seeds and togarashi++, to serve

++ Togarashi is a Japanese chilli powder. Find it at Asian grocers and specialty spice shops.

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37

sweet soy ginger fried rice 2 tablespoons peanut oil 1 tablespoon grated ginger 2 cloves garlic 4 cups cooked long-grain rice +, cooled 2 tablespoons kecap manis (sweet soy sauce) 3 eggs, lightly beaten 2 tablespoons salted peanuts, chopped 3 cups bean sprouts micro (baby) purple shiso leaves, to serve Heat half the oil in a wok or large frying pan over high heat. Add the ginger and garlic and cook for 30 seconds. Add the rice and sweet soy sauce and cook for 4 minutes. While the rice is cooking, heat the remaining oil in a small non-stick frying pan over high heat. Add the eggs and cook for 1–2 minutes or until just golden brown. Carefully turn over the omelette and cook for a further 1 minute or until just set. Remove from pan, roll up and cut into slices. Divide the rice between bowls and top with the omelette, peanut, bean sprouts and shiso to serve. Serves 2 or 4 as a side. + 1¹⁄³ cups (265g) uncooked rice will yield 4 cups cooked rice.

quick fix

kimchi, bacon and pea fried rice 1 tablespoon vegetable oil 200g streaky bacon, chopped 4 cups cooked long-grain rice +, cooled 1 cup (160g) frozen baby peas, thawed 1 cup (280g) store-bought kimchi, chopped 2 tablespoons soy sauce 3 eggs, beaten 2 green onions (scallions), thinly sliced, to serve Heat the oil in a wok or large frying pan over high heat.

Add the bacon and cook, stirring occasionally, for 4 minutes.

Add the rice, peas, kimchi and soy sauce and cook, stirring occasionally, for 4 minutes. Add the eggs and cook, stirring, for 3 minutes. Top with the onion to serve. Serves 2 or 4 as a side. + 1¹⁄³ cups (265g) uncooked rice will yield 4 cups cooked rice.

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39

quick fix

chinese barbecued duck fried rice 2 tablespoons vegetable oil 2 cups (200g) shredded Chinese cabbage (wombok) 1 store-bought barbecued duck+, meat shredded, or 2 cups (320g) shredded barbecued duck ¼ cup fried eschalots (French shallots), plus extra to serve 2 red bird’s-eye chillies, thinly sliced 4 cups cooked long-grain rice ++, cooled 227g can water chestnuts, drained and sliced ¼ cup (90g) hoisin sauce micro (baby) coriander (cilantro) leaves, to serve sriracha hot chilli sauce, to serve Heat the oil in a wok or large frying pan over high heat. Add the cabbage, duck, eschalots and half the chilli and cook for 2 minutes, stirring occasionally. Add the rice and water chestnuts and cook, stirring occasionally, for 4 minutes. Add the hoisin and cook for 1 minute. Divide between bowls and top with the remaining chilli, coriander and extra eschalots. Serve with sriracha. Serves 2–4. + You can buy a pre-cooked barbecued duck from Chinese butchers and restaurants, and in large supermarkets. ++ 1¹⁄³ cups (265g) uncooked rice will yield 4 cups cooked rice.

40

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A girl needs her space.

Each free range chook has more space than a king size bed.

Because Sunny Queen free range farms have only 1500 hens per hectare, each chook has more space outdoors than a king size bed. Maybe that’s why they lay such great tasting eggs.

To see our chooks, go to sunnyqueen.com.au/freerange

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Easter made easy with Dr. Oetker.

Dr. Oetker Edible Decorations such as Wafer Daisies will add colour and beauty to your baking this Easter.

Decorate with the Dr. Oetker range to add that special touch.

Please visit www.oetker.com.au to see the recipe or find us on

Dr. Oetker Baking Australia.

quick fix

| choc-hazelnut choc-hazelnut and banana french toast 2 eggs ½ cup (125ml) single (pouring) cream 1 tablespoon icing (confectioner’s) sugar, plus extra for dusting 16 thin baguette slices ¹⁄³ cup (110g) chocolate-hazelnut spread 1 banana, thinly sliced 2 tablespoons unsalted butter, melted Place the eggs, cream and sugar in a bowl and whisk until combined. Spread each baguette slice with 1 teaspoon of the chocolate-hazelnut spread and top half the slices with banana. Sandwich with the remaining baguette slices. Heat a large non-stick frying pan over medium heat and add half the butter. Dip half the sandwiches into the egg mixture and cook the sandwiches for 1–2 minutes each side or until golden brown. Set aside and keep warm. Repeat the dipping and cooking process with remaining sandwiches and butter.

Dust with extra icing sugar to serve. Serves 2.

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45

1¹⁄³ cups (440g) chocolate-hazelnut spread 2 store-bought rectangular sponge cakes (450g) 1¼ cups (210ml) single (pouring) cream 1 cup (80g) desiccated coconut Spread ¹⁄³ cup (110g) of the chocolate-hazelnut spread over 1 of the sponge cakes and sandwich with remaining sponge cake.

Cut into 15 squares. Place the remaining chocolate-hazelnut spread and the cream in a large bowl and whisk until smooth.

Using 2 forks, dip the squares into the chocolate mixture, tapping off any excess. Place in the coconut and roll to coat.

Place on a baking tray lined with non-stick baking paper and refrigerate for 10 minutes before serving. Makes 15.

quick fix

-

t

250g tub mascarpone 1 cup (330g) chocolate-hazelnut spread ¼ cup (15g) instant coffee granules 1½ cups (375ml) single (pouring) cream Place the mascarpone and chocolate-hazelnut spread in a medium bowl and mix to combine. Place the coffee and cream in the bowl of an electric mixer and whisk to soft peaks. Add the mascarpone mixture and whisk for 30 seconds to stiff peaks. Spoon into 4 x 1½-cup-capacity (375ml) bowls and refrigerate for 30 minutes before serving. Serves 4.

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47

quick fix

cinnamon hazelnut hot chocolate 2 cups (500ml) milk 2 teaspoons vanilla extract ½ teaspoon ground cinnamon, plus extra for dusting ½ cup (165g) chocolate-hazelnut spread ¹⁄³ cup (80ml) single (pouring) cream, whipped to soft peaks, to serve Place the milk, vanilla, cinnamon and chocolate-hazelnut spread in a small saucepan over medium heat and stir to dissolve the chocolate-hazelnut spread. Cook for 3 minutes or until the mixture just comes to the boil. Pour into 4 x ½-cup-capacity (125ml) cups and top with the cream and extra cinnamon to serve. Serves 4.

48

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easy weeknights |

10 in 20

Warm up your autumn evenings with simple and satisfying mains, all rich with enticing flavours and ready in just 20 minutes. photography BEN DEARNLEY styling STEVE PEARCE

ON E

sesame-crumbed beef schnitzels with miso burnt butter ¼ cup (35g) plain (all-purpose) flour

Place the flour, salt and pepper in a small bowl and mix

sea salt and cracked black pepper

to combine. Place the eggs and 1 tablespoon of the miso in a separate bowl and whisk to combine. Place the

¼ cup (80g) white miso paste

breadcrumbs and sesame seeds in a third bowl and mix to

1½ cups (105g) panko (Japanese) breadcrumbs

combine. Dust the beef with the flour mixture, dip into the

¼ cup (35g) sesame seeds 4 beef schnitzels (270g) ¼ cup (60ml) vegetable oil 80g unsalted butter, chopped pickled ginger, steamed broccolini and micro (baby) purple shiso leaves (optional), to serve

egg mixture and press into the crumb mixture to coat.

Heat the oil in a large frying pan over high heat. Cook the beef, in batches, for 1–2 minutes each side or until golden brown. Drain on paper towel. While the beef is cooking, place the butter and remaining miso in a small frying pan over high heat. Cook, whisking, for 2–3 minutes or until foamy. Top the schnitzels with miso butter and serve with the pickled ginger, broccolini and shiso (if using). Serves 4.

RECIPES GEORGINA ESDAILE

2 eggs, lightly beaten

easy weeknights

Crunchy crushed almonds pair perfectly with creamy mascarpone and roasted haloumi in this elegant pasta dish.

T WO

sweet potato, haloumi and almond pappardelle 2 medium sweet potato (kumara), peeled and finely chopped 2 tablespoons extra virgin olive oil

Preheat oven to 240°C (475°F). Place the sweet potato, oil, chilli, salt and pepper on a large oven tray lined

½ teaspoon dried chilli flakes

with non-stick baking paper. Cook for 10 minutes.

sea salt and cracked black pepper

Add the almond and haloumi to the tray and cook

¾ cup (120g) almonds, roughly chopped 200g haloumi, chopped 400g pappardelle 1 cup (240g) mascarpone 2 teaspoons finely grated lemon rind

for a further 10 minutes or until golden brown.

While the sweet potato is cooking, cook the pasta in a large saucepan of salted boiling water for 6 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid. Return the pasta, cooking liquid, mascarpone and lemon rind to the pan and mix to combine. Serve the pasta topped with the sweet potato mixture and sprinkle with pepper to serve. Serves 4.

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53

easy weeknights

THREE

roasted spatchcock minestrone 2 tablespoons extra virgin olive oil

Preheat oven to 240°C (475°F). Heat 1 tablespoon of the

4 x 400g spatchcocks (baby chickens), quartered

oil in a large shallow ovenproof saucepan or casserole

sea salt and cracked black pepper

dish over high heat. Sprinkle the spatchcock with salt

6 sprigs thyme

and pepper and cook, in 2 batches, skin-side down, for

2 stalks celery, chopped 1 carrot, peeled and chopped 3 cloves garlic, sliced

2 minutes or until golden brown. Remove from the pan and set aside.

Add the remaining oil, thyme, celery, carrot and garlic

400g can chopped tomatoes

to the pan and cook, covered, for 3 minutes or until just

2 cups (500ml) chicken stock

softened. Add the tomato, stock and pasta and bring to

1 cup (145g) mini pasta tubes

the boil. Return the spatchcock to the pan, skin-side up,

store-bought basil pesto and finely grated parmesan, to serve

and place in the oven. Cook for 10 minutes or until the spatchcock is cooked through. Drizzle with pesto and sprinkle with parmesan and pepper to serve. Serves 4.

easy weeknights

Crispy chorizo FOU R

adds punchy flavour to this light, creamy and simple soup.

yoghurt and cauliflower soup with crispy chorizo oil 2 tablespoons extra virgin olive oil

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

1 onion, finely chopped

Add the onion and garlic and cook, covered, for

2 cloves garlic, crushed

4–5 minutes or until softened. Add the cauliflower,

1kg cauliflower, trimmed and thinly sliced

stock, milk, salt and pepper. Cover, bring to the boil and

3 cups (750ml) chicken stock

cook for 15 minutes or until the cauliflower is softened.

1 cup (250ml) milk sea salt and cracked black pepper ½ cup (40g) finely grated parmesan 1 dried chorizo, skin removed and chopped ¾ cup (210g) natural Greek-style (thick) yoghurt crusty white baguette, to serve

Remove from the heat and stir in the parmesan. Using a hand-held stick blender, blend until smooth.

While the cauliflower is cooking, place the chorizo in a small food processor and process until fine. Heat the remaining oil in a small saucepan over high heat. Add the chorizo and cook, stirring, for 2–3 minutes or until crisp.

Stir the yoghurt through the soup, top with the chorizo oil and sprinkle with pepper. Serve with bread. Serves 4.

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55

easy weeknights

FIVE

spicy beef and black bean empanadas 1 tablespoon extra virgin olive oil 500g beef mince ¼ cup (80g) chipotle chillies in adobo sauce, finely chopped

Preheat oven to 220°C (425°F). Heat the oil in a large non-stick frying pan over high heat. Add the beef, 2 tablespoons of the chilli, the tomato paste, salt and pepper and cook for 4 minutes, breaking up

¼ cup (70g) tomato paste

any lumps with a wooden spoon, or until cooked through. Stir

sea salt and cracked black pepper

through the coriander and beans and refrigerate until cooled.

1 cup coriander (cilantro) leaves, chopped

While the mixture is cooling, place a large baking tray lined with

400g can black beans, drained and rinsed

non-stick baking paper in the oven for 5 minutes. Cut each sheet of

3 sheets frozen shortcrust pastry, thawed

pastry into 4 x 12cm squares. Spoon 1 teaspoon of the sour cream

¾ cup (180g) sour cream, plus extra to serve

into the centre of each square, top with ¼ cup of the beef mixture

1 egg, lightly beaten lime wedges, to serve

and fold over to form a triangle. Press edges to seal, twist to enclose and brush with egg. Place on the hot tray and cook for 16 minutes or until golden brown. Serve with the remaining chilli, extra sour cream and lime wedges. Serves 4.

easy weeknights

With the added heat of sriracha and fresh chilli, this pork stir-fry is a winning dish, every time.

SI X

chilli and ginger pork noodles 1 tablespoon vegetable oil 5cm piece ginger, peeled and shredded 3 cloves garlic, sliced 1 long red chilli, thinly sliced, plus extra to serve 500g pork mince ¼ cup (80g) Asian chilli jam

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

Add the ginger, garlic and chilli and cook for 2–3 minutes or until golden brown. Remove from the wok and set aside. Add the pork to the wok and cook, breaking up any lumps with a wooden spoon, for 4–5 minutes or until golden brown. Add the chilli jam and cook for 1 minute.

1½ cups (325ml) chicken stock

Add the stock and cook for 6–7 minutes or until the liquid

200g flat rice noodles, cooked

is reduced. Divide the noodles between bowls and top with

2 green onions (scallions), thinly sliced 1 teaspoon black sesame seeds sriracha hot chilli sauce +, to serve

the pork, ginger mixture, onion, extra chilli and sesame seeds. Serve with sriracha. Serves 4. + Sriracha hot chilli sauce is available from the Asian food aisle of most supermarkets and from Asian grocers.

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57

easy weeknights

With creamy richness and mild spice, this Thai style curry is set to be your new weeknight favourite.

SE V E N

chicken and cashew massaman curry 1 tablespoon vegetable oil

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

8 skinless boneless chicken thighs (1kg), cut into 3cm pieces

Sprinkle the chicken with salt and pepper and cook for

sea salt and cracked black pepper

5 minutes, turning, or until golden brown. Add the curry

½ cup (150g) store-bought massaman curry paste 250g baby (chat) potatoes, thinly sliced 400ml can coconut milk

paste, potato and coconut milk and cook, covered, for 10 minutes or until the potato is tender. Remove the lid, stir in the lime juice and fish sauce and cook for 5 minutes

1 tablespoon lime juice

or until the liquid is reduced slightly. Divide the curry

1 tablespoon fish sauce

between serving bowls and top with the coriander,

1 cup coriander (cilantro) leaves ½ cup (75g) cashews, toasted and chopped 1 red bird’s-eye chilli, thinly sliced steamed rice (optional), to serve

cashew and chilli. Serve with rice (if using). Serves 4.

easy weeknights

E IGH T

fennel and lemon roasted salmon with pesto butter 3 bulbs baby fennel, trimmed and thinly sliced

Preheat oven to 240°C (475°F). Place the fennel on a lightly

4 x 280g salmon fillets, skin on and pin-boned

greased large oven tray lined with non-stick baking paper.

sea salt and cracked black pepper 1 teaspoon finely grated lemon rind 2 tablespoons extra virgin olive oil ¼ cup (65g) store-bought pesto

Score the salmon skin and sprinkle with salt, pepper and lemon rind. Place the salmon, skin-side up, on the tray.

Drizzle with the oil and cook for 10 minutes or until the salmon is just cooked.

80g unsalted butter, softened

While the salmon is cooking, place the pesto, butter, salt

micro (baby) mint leaves (optional), to serve

and pepper in a small bowl and mix to combine. Divide the salmon, fennel and mint between plates and spoon over the pesto butter to serve. Serves 4.

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59

easy weeknights

NINE

pistachio-crusted lamb rack with silverbeet and sprout salad ½ cup (65g) pistachios, finely chopped 2 tablespoons dukkah 4 x 200g 4-bone lamb racks ¼ cup (60g) Persian feta+

Preheat oven to 220°C (425°F). Place the pistachio and dukkah in a bowl and mix to combine. Spread each lamb rack with 2 teaspoons of feta and 2 teaspoons of pistachio mixture.

Press to coat. Place on a large oven tray lined with non-stick

sea salt and cracked black pepper

baking paper, sprinkle with salt and pepper and drizzle with

¼ cup (60ml) extra virgin olive oil

2 tablespoons of the oil. Cook for 20 minutes for medium or

150g brussels sprouts, thinly sliced 3 cups (135g) shredded silverbeet (Swiss chard) 1 tablespoon white balsamic vinegar

until cooked to your liking. Allow to rest for 5 minutes.

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

Cook the brussels sprout and silverbeet for 1 minute or until slightly wilted. Place in a bowl with the vinegar, salt, pepper and remaining pistachio mixture. Mix to combine. Slice the racks and serve with the sprout mixture and pepper. Serves 4. + Persian feta is a soft, creamy feta that is easier to spread.

easy weeknights

TEN

caramelised leek and broccoli fish pie 200g fresh sourdough breadcrumbs

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

¼ cup tarragon leaves, roughly chopped

half the tarragon, half the butter, salt and pepper in a

150g unsalted butter, melted sea salt and cracked black pepper 2 leeks, white part only, thinly sliced 2 cloves garlic, crushed 300g broccoli, cut into small florets 800g firm white fish, cut into 3cm pieces

large bowl and mix to combine. Place on a large oven tray and cook for 10 minutes or until golden.

While the breadcrumbs are cooking, heat the remaining butter in a large ovenproof pan over high heat. Add the leek, garlic and broccoli and cook, covered, for 5 minutes or until softened. Place the fish, flour, salt and pepper in a large bowl

1 tablespoon plain (all-purpose) flour

and gently toss to coat. Add the fish mixture, remaining

250g tub sour cream

tarragon, sour cream, mustard and water to the pan and

2 tablespoons Dijon mustard ½ cup (125ml) water

stir to combine. Top with the breadcrumbs and cook in the oven for a further 10 minutes or until golden brown and cooked through. Sprinkle with pepper to serve. Serves 4.

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61

THE INSPIRATION

THE CREATION

THE PRESTIGE

OUR BEST-SELLING GLASS COLLECTION

PHOTOGRAPHY BEN DEARNLEY STYLING STEVE PEARCE

Special ays

brown butter and gorgonzola pumpkin pasta

in season . butternut pumpkin

butternut pumpkins As the seasons shift into cooler days, the best of our butternut pumpkins peek out from their tumbling vines, ready to inspire the most warming autumn feasts. With their smooth curves, creamy flesh and sweet, nutty flavour, we’re pairing them with fresh herbs, rich layers of cheese and punchy spices in golden roasts and tempting savoury bakes.

RECIPES GEORGINA ESDAILE MERCHANDISING EMMALY STEWART

photography CHRIS COURT styling STEVE PEARCE

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65

in season . butternut pumpkin

braised lamb, butternut and stracchino filo pies

66

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roasted butternut with honey and za’atar

in season . butternut pumpkin

three-cheese butternut quiche 1.2kg butternut pumpkin (squash), peeled, seeds removed and cut into wedges 1 tablespoon extra virgin olive oil sea salt and cracked black pepper 6 eggs 1 cup (250ml) single (pouring) cream ½ cup (125ml) milk ½ cup (40g) finely grated parmesan 200g provolone, sliced 1 small bunch sage three-cheese pastry 2 cups (300g) plain (all-purpose) flour 1 teaspoon sea salt flakes 150g cold unsalted butter, chopped ½ cup (60g) grated vintage cheddar ¼ cup (20g) grated parmesan ½ cup (40g) grated manchego 1 egg To make the three-cheese pastry, place the flour, salt, butter

roasted butternut with honey and za’atar

and cheeses in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and

2 x 1kg butternut pumpkins (squash), halved and seeds removed 2 tablespoons extra virgin olive oil

process until the pastry comes together. Wrap the dough in plastic wrap and refrigerate for 1 hour or until firm.

While the pastry is chilling, preheat oven to 200°C (400°F). Place

sea salt and cracked black pepper

the pumpkin on an oven tray lined with non-stick baking paper.

10 cloves garlic

Drizzle with oil, sprinkle with salt and pepper, and cook, turning

¼ cup (90g) honey

halfway, for 25–30 minutes or until golden brown. Set aside.

2 teaspoons za’atar+

Reduce oven temperature to 180°C (350°F). Grate the pastry and press into the base and sides of a 5cm-deep, 23cm round

Preheat oven to 200°C (400°F). Drizzle the cut-side of the pumpkin

loose-bottomed pastry tin. Prick the base with a fork, line with

with the oil, sprinkle with salt and pepper and place, cut-side

non-stick baking paper and fill with baking weights or uncooked

down, on an oven tray lined with non-stick baking paper. Add the

rice. Place on a large oven tray and cook for 25 minutes. Remove

garlic, cover with aluminium foil and cook for 40 minutes. Remove

the weights and paper and cook for a further 5–10 minutes or

the foil, carefully turn the pumpkin over, drizzle with the honey

until the pastry is lightly golden.

and cook for a further 20 minutes or until golden brown. Sprinkle

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Place the eggs, cream, milk, parmesan, salt and pepper in a

the pumpkin with the za’atar. Squeeze the garlic cloves out of

large jug and whisk to combine. Place the pumpkin and provolone

their skins and serve with the pumpkin. Serves 4.

in the tart shell. Pour over the egg mixture and top with the sage.

+ Za’atar is a dried Middle-Eastern spice mix. You can find it in the

Cook for 50–55 minutes or until golden brown and set. Set aside

spice aisle of supermarkets and delicatessens.

to cool slightly before removing from the tin to serve. Serves 6.

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three-cheese butternut quiche

in season . butternut pumpkin

braised lamb, butternut and stracchino filo pies

marsala-roasted chicken with lentils, butternut and thyme

1 tablespoon extra virgin olive oil

1 tablespoon extra virgin olive oil

1.5kg lamb neck, trimmed and cut into 5cm pieces

8 x chicken thigh fillets (1.6kg), skin on and bone-in

sea salt and cracked black pepper

sea salt and cracked black pepper

1 onion, chopped

1 cup (250ml) chicken stock

4 cloves garlic, sliced

1 cup (250ml) Marsala

10 sprigs marjoram

¼ cup (60ml) sherry vinegar

2 whole dried chillies

1kg butternut pumpkin (squash), peeled,

2 tablespoons tomato paste

seeds removed and chopped

1 cup (250ml) red wine

10 sprigs lemon thyme

400g can chopped tomatoes

1 bulb garlic, halved

1½ cups (375ml) chicken stock

4 strips orange rind

1kg butternut pumpkin (squash), peeled,

2 x 400g cans lentils, drained and rinsed

seeds removed and chopped 300g stracchino +, chopped

Preheat oven to 200°C (400°F). Heat half the oil in a large

8 sheets filo (phyllo) pastry

non-stick frying pan over high heat. Sprinkle the chicken

50g melted butter

with salt and pepper and cook, in 2 batches, skin-side down,

1 teaspoon poppy seeds

for 5–6 minutes or until golden brown and crisp (using the remaining oil with the second batch). Remove the chicken from

Heat the oil in a large heavy-based saucepan. Sprinkle the lamb

the pan and set aside. Add the stock, Marsala and vinegar to the

with salt and pepper, and cook, in batches, for 8–10 minutes or

pan and cook for 1 minute or until slightly reduced. Place the

until golden brown. Remove from the pan and set aside.

chicken, pumpkin, lemon thyme, garlic, orange rind and stock

Add the onion, garlic, marjoram and chillies and cook, stirring,

mixture in a large roasting tray. Cook for 45–50 minutes or until

for 3–4 minutes or until the onion has softened. Add the tomato

the chicken is dark golden brown and the liquid is reduced.

paste and wine and cook for 30 seconds. Return the lamb to the

Add the lentils and stir until warmed through. Serve. Serves 4.

saucepan, add the chopped tomato and chicken stock and bring to the boil. Cover with a lid, reduce the heat to low and cook for 1 hour or until the lamb is tender. Add the pumpkin, increase heat to medium and cook, uncovered, for 20–30 minutes or until the pumpkin is almost tender and the sauce has reduced slightly.

Preheat oven to 200°C (400°F). Divide the lamb mixture and stracchino between 2 x 5-cup-capacity (1.25-litre) baking dishes.

Brush each of the filo sheets with butter and layer to make 2 stacks of 4 sheets. Scrunch each stack slightly and place on top of each baking dish. Brush with the remaining butter and sprinkle with the poppy seeds. Place on a large oven tray and cook for 15 minutes or until the pastry is golden brown. Serve. Serves 6–8. + Stracchino is a young Italian cow’s milk cheese. Find it at delicatessens and cheese stores. You can also use provolone or mozzarella.

marsala-roasted chicken with lentils, butternut and thyme

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in season . butternut pumpkin

We’re substituting spaghetti for twirls of pumpkin ‘pasta’, with peppy gorgonzola and sprinklings of parmesan for added bite. pumpkin, speck and fennel no-knead loaf 2 teaspoons extra virgin olive oil 200g speck, trimmed and chopped 1 teaspoon fennel seeds 3 cups (390g) grated butternut pumpkin (squash) 6 cups (900g) ‘00’ flour+, plus extra for dusting 1½ teaspoons dried yeast 2 teaspoons table salt 3 cups (750ml) water ¹⁄³ cup oregano leaves, chopped ¹⁄³ cup (200g) store-bought caramelised onion relish 1 cup (100g) grated firm goat’s cheese

brown butter and gorgonzola pumpkin pasta

Heat the oil in a large non-stick frying pan over high heat. Add the speck and fennel seeds and cook for 3–4 minutes or until the speck is golden brown. Add the pumpkin and cook, stirring, for

1kg butternut pumpkin (squash), peeled and spiralised+

3–4 minutes or until the pumpkin is soft. Place the pumpkin

1 tablespoon extra virgin olive oil

mixture, flour, yeast, salt, water, oregano, onion relish and cheese

sea salt and cracked black pepper

in a large bowl and mix until a sticky dough forms. Cover with

100g unsalted butter

plastic wrap and allow to stand for 4 hours or until the dough

150g gorgonzola, sliced

has tripled in size and large bubbles have formed. Turn out onto

½ cup curly parsley leaves, finely chopped

a clean well-floured surface and gently shape into a 20cm round.

¼ cup (20g) finely grated parmesan

Transfer to a well-floured large tea towel and place in a large bowl. Loosely wrap and allow to stand for 1 hour or until the

Preheat oven to 220°C (425°F). Place the pumpkin, oil, salt and pepper on a large oven tray lined with non-stick baking paper

While the dough is proving, preheat oven to 200°C (400°F).

and toss to combine. Cook for 5 minutes or until the pumpkin

Heat a 24cm heavy-based ovenproof saucepan in the oven for

has just softened.

10 minutes. Remove from the oven and carefully tip the dough

While the pumpkin is cooking, place the butter in a small

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dough has doubled in size.

into the prepared pan. Cover with a tight-fitting lid and cook for

frying pan over high heat. Cook for 4–5 minutes or until the

40 minutes. Remove the lid and cook for a further 30–35 minutes

butter is foamy and nutty brown. Divide the pumpkin and

or until golden brown and the bread sounds hollow when lightly

gorgonzola between plates, spoon over the browned butter

tapped. Carefully turn out of the pan and allow to cool slightly.

and sprinkle with parsley and parmesan to serve. Serves 2.

Dust generously with flour to serve. Makes 1 large loaf.

+ Use a spiraliser to cut the pumpkin into thin ribbons. Alternatively,

+ ‘00’ flour is a superfine flour that makes for soft and stretchy dough.

thinly slice into long lengths using a julienne peeler.

It’s available from the baking aisle of most supermarkets.

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pumpkin, speck and fennel no-knead loaf

in season . butternut pumpkin

sour cherry, pork, veal and thyme butternut terrine 1 cup (70g) fresh breadcrumbs ¼ cup (60ml) milk 1.7kg butternut pumpkin (squash), halved lengthways and seeds removed 300g pork and veal mince

roasted butternut parmesan smash with rosemary maple pecans

¹⁄³ cup (45g) dried sour cherries, chopped 1 tablespoon thyme leaves 1 cup flat-leaf parsley leaves, chopped ¼ teaspoon ground nutmeg

1.5kg butternut pumpkin (squash), peeled, seeds removed and chopped 2½ tablespoons extra virgin olive oil

1½ teaspoons sea salt flakes cracked black pepper 2 tablespoons maple syrup

sea salt and cracked black pepper 50g unsalted butter

Preheat oven to 200°C (400°F). Place the breadcrumbs and milk

²⁄³ cup (50g) finely grated parmesan

in a small bowl and set aside until milk has absorbed. Using a

¾ cup (90g) pecans

small, sharp knife, cut out the centre of the pumpkin and grate

2 tablespoons maple syrup

to make approximately 1½ cups (240g) of grated pumpkin. Place

3 sprigs rosemary, plus extra to serve

the grated pumpkin, mince, cherry, thyme, parsley, nutmeg, salt and pepper in a large bowl and mix well to combine. Spoon the

Preheat oven to 180°C (350°F). Place the pumpkin, 2 tablespoons

mince mixture into each pumpkin half. Sandwich the 2 halves

of the oil, salt and pepper in a large roasting tray and toss to

together and secure with kitchen twine.

combine. Cook for 45–50 minutes or until tender. Transfer the pumpkin to a bowl and, using a fork, mash until coarse. Add the

Cover with aluminium foil and cook for 1 hour 45 minutes–2 hours

butter and parmesan and stir until the butter has melted.

or until the pumpkin is tender. Remove the foil, brush with the

Place the pecans, maple syrup, rosemary, remaining oil and

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Place on a large roasting tray lined with non-stick baking paper.

maple syrup and cook, brushing occasionally with maple syrup,

salt on a small oven tray lined with non-stick baking paper.

for a further 20–25 minutes or until the pumpkin is dark golden

Cook for 6–8 minutes or until golden. Top the pumpkin with

brown. Allow to cool and chill in the refrigerator for 1–2 hours

the pecan mixture and rosemary to serve. Serves 4 (as a side).

before serving. Serves 4.

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sour cherry, pork, veal and thyme butternut terrine

cheesy cannelloni bolognese bakes

make now . pasta bake

the new pasta bake Golden, cheesy and so simple to make, it’s no secret pasta bake is a crowd-pleaser you can rely on. Once reserved for family tables, we’re giving this comforting classic a few grown-up twists (think duck and prosciutto ragu, and sweet potato with gorgonzola).

It’s perfect for entertaining or, paired with a fresh green salad and a glass of wine, the ultimate for a cosy Saturday night in!

RECIPES AMBER DE FLORIO + JESSICA BROOK MERCHANDISING EMMALY STEWART

photography CHRIS COURT styling STEVE PEARCE

cauliflower and speck pasta bake

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make now . pasta bake

cauliflower and speck pasta bake

duck and prosciutto ragu pasta bake

200g speck, rind removed and chopped

¼ cup (25g) chopped dried porcini mushrooms

2 cups (140g) fresh sourdough breadcrumbs

2 cups (500ml) boiling water

2 tablespoons extra virgin olive oil

6 x 200g duck marylands

sea salt and cracked black pepper

sea salt and cracked black pepper

500g penne

2 red onions, thinly sliced

1kg cauliflower, trimmed and cut into florets

4 cloves garlic, thinly sliced

1 cup (120g) grated vintage cheddar

8 slices (120g) prosciutto, chopped

1½ cups (360g) crème fraîche

8 thyme sprigs 2 tablespoons tomato paste

Preheat oven to 180°C (350°F). Place the speck in a food

½ cup (125ml) brandy

processor and process until finely chopped. Transfer to a medium bowl and add the breadcrumbs, oil, salt and

¹⁄³ cup (80ml) malt vinegar 2 cups (500ml) chicken stock

pepper. Mix to combine and set aside.

500g rigatoni

Cook the pasta in a large saucepan of salted boiling

300g stracchino +, sliced

water for 6 minutes. Add the cauliflower and cook for a further 2 minutes or until the pasta is almost al dente.

Place the porcini and boiling water in a large heatproof

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

bowl and set aside for 10 minutes to soak.

Return the pasta, cauliflower and reserved liquid to the

Preheat oven to 180°C (350°F). Heat a large ovenproof

pan over medium heat. Add the cheddar and crème fraîche

heavy-based saucepan over medium heat. Sprinkle

and cook, stirring, for 5 minutes or until slightly thickened.

the duck with salt and pepper and cook, in batches and

Transfer to a baking dish, top with the speck crumb and

skin-side down, for 5 minutes. Turn and cook for a further

cook for 10–15 minutes or until golden. Serves 4–6.

5 minutes or until golden. Remove from the pan and set aside.

Drain the fat, reserving 1 tablespoon in the pan. Return to medium heat and add the onion, garlic, prosciutto and thyme.

Cook, stirring occasionally, for 4–5 minutes or until softened.

Add the tomato paste, brandy, vinegar, stock, porcini and soaking water and stir to combine. Return the duck to the pan, cover with a tight-fitting lid and bring to a simmer. Transfer to the oven and cook for 1½ hours or until the duck is tender.

Remove the duck from the sauce and allow to cool slightly.

Using 2 forks, shred the meat, discarding the bones and skin, and return to the sauce. Stir to combine, set aside and keep warm.

Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain, add to the ragu and toss to combine. Transfer to 2 x 800ml baking dishes or 1 x 1.6-litre baking dish, top with the stracchino and place on an oven tray.

Cook for 15 minutes or until golden and bubbling. Sprinkle with pepper to serve. Serves 4–6. + Stracchino is a soft, mild-flavoured cow’s milk cheese. Find it at delicatessens. You can use provolone or mozzarella if unavailable.

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duck and prosciutto ragu pasta bake

cheesy cannelloni bolognese bakes

one-pan creamy mushroom gnocchi

2 tablespoons extra virgin olive oil

50g unsalted butter

1 brown onion, finely chopped

600g mixed mushrooms +, sliced

4 cloves garlic, crushed

3 cloves garlic, crushed

500g pork mince

6 lemon thyme sprigs, plus extra to serve

500g veal mince

1 cup (250ml) single (pouring) cream

¼ cup (70g) tomato paste

1½ cups (375ml) chicken stock

3 cups (750ml) tomato puree (passata)

500g store-bought fresh baby potato gnocchi

½ cup (125ml) red wine

½ cup (140g) store-bought caramelised onion relish

2 fresh bay leaves

sea salt and cracked black pepper

1 cup (250ml) chicken stock

¹⁄³ cup (25g) finely grated parmesan, to serve

sea salt and cracked black pepper 500g cannelloni tubes

Preheat oven to 200°C (400°F). Melt the butter in a large

250g buffalo mozzarella, sliced

heavy-based ovenproof frying pan over high heat. Add the

bechamel sauce

mushroom, garlic and thyme and cook for 6–8 minutes or

40g unsalted butter

until golden. Add the cream, stock, gnocchi, relish, salt and

¼ cup (35g) plain (all-purpose) flour

pepper and stir to combine. Bring to the boil and cover with

2 cups (500ml) milk

a tight-fitting lid. Cook in the oven for 10 minutes or until

1½ cups (150g) grated mozzarella

the gnocchi is cooked through. Sprinkle with the parmesan

1¼ cups (100g) grated parmesan

and top with extra thyme sprigs to serve. Serves 6–8. + We used a mixture of button, Swiss brown, chestnut and

Heat the oil in a large heavy-based saucepan over medium heat.

pine mushrooms, but you can use your favourite varieties.

Add the onion and garlic and cook, stirring, for 3–4 minutes or until softened. Increase heat to high, add the pork and veal and cook, breaking up any lumps with a wooden spoon, for 10 minutes or until browned. Add the tomato paste and cook for 1 minute. Add the puree, wine, bay leaves, stock, salt and pepper and stir to combine. Bring to a simmer, cover with a tight-fitting lid, reduce the heat to low and cook for 45 minutes.

To make the bechamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour and whisk for 1–2 minutes or until a smooth paste forms. Gradually add the milk and cook, whisking, for 3–4 minutes or until thickened slightly. Remove from the heat and add the grated mozzarella, parmesan, salt and pepper and whisk to combine. Set aside.

Preheat oven to 200°C (400°F). Divide the bolognese between 4 x 3-cup-capacity (750ml) ovenproof ramekins and push in the pasta to fit+. Top with the bechamel sauce and buffalo mozzarella, place on an oven tray and cook for 20–25 minutes or until golden and cooked through. Sprinkle with pepper to serve. Makes 4. + Ensure the ramekins are 10cm deep so the cannelloni tubes fit snugly.

Alternatively, use a serrated knife to trim the pasta to fit.

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On chilly weeknights, is there anything quite so appealing as dinner made all in one pan?

Choose your favourite mix of mushrooms for this easy dish, then sauté them in butter with thyme and garlic. Add cream and stock, and let the silky sauce cook the gnocchi. Caramelised onion lends its signature sweetness, and just a little time in the oven locks in the rich, earthy flavours.

make now . pasta bake

one-pan creamy mushroom gnocchi

make now . pasta bake

This rich, three-cheese pasta bake is a luscious blend of sweet and bitey blue cheese flavours. Stuffed with a buttery filling of roasted sweet potato, spinach and fresh ricotta, the cooked pasta shells become slightly chewy when baked. Once the velvety gorgonzola sauce bubbles in the oven, the little parcels are ready to spoon onto plates. Sprinkle with plenty of pepper and parmesan to serve.

sweet potato, spinach, ricotta and gorgonzola pasta shells

Preheat oven to 180°C (350°F). Spread the rock salt on a large oven tray and top with the sweet potato. Cook for 1 hour or until tender. Allow to cool slightly. Halve the

1kg rock salt

sweet potatoes and scoop the flesh into a large bowl and

2 medium sweet potato (kumara) (800g)

add the salt and pepper. Mash with a fork until smooth,

1 teaspoon sea salt flakes

add the ricotta and spinach and mix until just combined.

1 teaspoon cracked black pepper, plus extra to serve

Cook the pasta in a large saucepan of salted boiling water

1 cup (240g) fresh ricotta

for 8 minutes or until al dente. Drain and refresh under cold

1 bunch (250g) English spinach, trimmed,

water. Drain well. Arrange the shells in a large baking dish

leaves blanched and chopped 250g conchiglioni+

and fill each with the sweet potato mixture. Pour over the

1 cup (250ml) single (pouring) cream

or until golden and bubbling. Sprinkle with parmesan

100g gorgonzola, crumbled

and pepper to serve. Serves 6.

finely grated parmesan, to serve

+ Conchiglioni are large pasta shells that are ideal for stuffing

cream and top with the gorgonzola. Cook for 15 minutes

or using with chunky sauces.

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sweet potato, spinach, ricotta and gorgonzola pasta shells

pork, oregano and stracchino baked meatballs 1 cup (70g) fresh breadcrumbs

Preheat oven to 180°C (350°F). Place the breadcrumbs and

¼ cup (60ml) milk

milk in a large bowl and set aside for 5 minutes to soak.

800g pork mince

Add the pork, pecorino, oregano, egg yolk, kale, salt, pepper

1½ cups (120g) finely grated pecorino

and half the garlic, and mix to combine.

½ cup oregano leaves, finely chopped 1 egg yolk

Roll ¹⁄³ cup of the pork mixture into a ball and push a cube of stracchino into the centre. Repeat with remaining

2 cups (50g) finely chopped kale leaves

pork mixture and stracchino. Heat half the oil in a large

sea salt and cracked black pepper

heavy-based frying pan over medium heat and cook

4 cloves garlic, crushed

the meatballs, in 2 batches, turning, for 5 minutes or

200g stracchino (see note, page 78), chopped into 2cm pieces

until golden. Remove from the pan and set aside.

2 tablespoons extra virgin olive oil

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Heat the remaining oil in the same pan over medium heat

1 onion, finely chopped

and add the onion, carrot, celery and remaining garlic. Cook,

1 carrot, peeled and finely chopped

stirring, for 3–4 minutes or until softened. Add the tomato

2 stalks celery, trimmed and finely chopped

paste and cook for 1 minute. Add the tomatoes, stock and pasta

2 tablespoons tomato paste

and stir to combine. Return the meatballs to the pan, cover

2 x 400g cans chopped tomatoes

with a tight-fitting lid, and cook in the oven for 15–20 minutes

1½ cups (375ml) chicken stock

or until the pasta is al dente and the meatballs are cooked

1 cup (140g) ditalini or baby tube pasta

through. Sprinkle with pepper to serve. Serves 4–6.

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make now . pasta bake

pork, oregano and stracchino baked meatballs

mustard

Bold, rich and golden, with the power to add bright and fiery flavour to an impressive array of dishes, it’s time to rediscover mustard in all its magic forms.

No longer sitting on the sidelines as a simple condiment, we’re using everything from creamy Dijon to hot English and punchy wholegrain, plus the versatile seeds, as our new star ingredient. It transforms roasted meats, braises, fluffy mash and silky butters with its tangy bite and distinctive heat. photography CHRIS COURT styling STEVE PEARCE

RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART

favourite things . mustard

veal, hot english mustard and smoked cheddar fritters

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87

favourite things . mustard

sticky honey mustard corned beef

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slow-cooked mustard maple borlotti beans

favourite things . mustard

milk-braised dijon chicken

Add the stock, water, mustard, maple syrup, bay leaves and beans. Bring to a simmer, cover with a lid, reduce heat to

1 tablespoon extra virgin olive oil

medium and cook for 30 minutes. Remove the lid and cook for a

1 x 1.6kg chicken, rinsed, patted dry and tied

further 30 minutes or until the beans are tender and the liquid

sea salt and cracked black pepper

is thickened. Divide between plates and top with the speck,

½ cup (140g) Dijon mustard

burrata and pepper. Serve with the bread rolls. Serves 4.

2 teaspoons mustard powder

+ Burrata is a fresh Italian cheese made with mozzarella and cream.

2 cups (500ml) milk

Find it at specialty food stores, cheese shops and some greengrocers.

1¼ cups (310ml) chicken stock 1 teaspoon fennel seeds

sticky honey mustard corned beef

3 strips lemon rind 6 sprigs marjoram

2kg corned silverside beef or beef brisket

4 pickling onions, peeled and halved

3 bay leaves 2 teaspoons yellow mustard seeds

Preheat oven to 200°C (400°F). Heat the oil in a large

5 whole cloves

heavy-based ovenproof saucepan. Sprinkle the chicken

¼ cup (60ml) sherry vinegar

with salt and pepper, add to the pan and cook, turning,

½ cup (90g) brown sugar

for 8–10 minutes or until golden.

1 brown onion, skin on and quartered

While the chicken is cooking, place the mustard, mustard

honey mustard glaze

powder, milk and stock in a large jug and whisk to combine.

²⁄³ cup (190g) Dijon mustard

Add the milk mixture to the pan, and add the fennel seeds,

¼ cup (45g) brown sugar

lemon rind and marjoram. Place in the oven and cook for 1 hour. Add the onion and cook for a further 30 minutes

¹⁄³ cup (115g) honey 2 tablespoons sherry vinegar

or until the chicken is tender and golden. Sprinkle with

2 cloves garlic, crushed

pepper to serve. Serves 4–6.

1 tablespoon pink peppercorns, crushed

slow-cooked mustard maple borlotti beans

Place the beef in a large heavy-based ovenproof deep saucepan. Add the bay leaves, mustard seeds, cloves,

2 tablespoons extra virgin olive oil

vinegar, sugar and onion, and pour in enough water to

200g speck, rind removed and cut into thin strips

cover. Place the pan over high heat and bring to the boil.

1 onion, finely chopped

Reduce the heat to low, cover with a lid and cook for 2 hours.

2 cloves garlic, thinly sliced

from the pan, reserving 1 cup (250ml) of the poaching

2 tablespoons tomato paste

liquid, and set aside. Wipe the pan clean with paper towel.

2 teaspoons smoked paprika

To make the glaze, place the mustard, sugar, honey, vinegar,

2 cups (500ml) chicken stock

garlic and reserved poaching liquid in a small bowl and mix to

2 cups (500ml) water

combine. Return the beef to the pan and pour over the glaze.

½ cup (140g) wholegrain (seeded) mustard

Cook, spooning over the glaze halfway through cooking, for

¼ cup (60ml) maple syrup

15 minutes or until the beef is dark golden on top. Place the

4 bay leaves

beef on a serving plate, reserving the glaze, and slice. Pour

1kg fresh borlotti beans, podded (about 425g unpodded) 250g burrata+

over the glaze and sprinkle the beef with peppercorn to serve.

4 sourdough bread rolls, to serve Heat the oil in a large heavy-based saucepan over medium heat.

Add the speck and cook for 4 minutes or until golden and crisp.

Remove with a slotted spoon and set aside. Add the onion, garlic and pepper to the pan and cook, stirring, for 4–6 minutes or until golden. Add the tomato paste and paprika and cook for 1 minute.

90

Preheat oven 200°C (400°F). Carefully remove the beef

cracked black pepper

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Serves 6–8.

recipe captiondijon chicken milk-braised

pan-roasted sausages with mustard onions and potato-pear mash

favourite things . mustard

pan-roasted sausages with mustard onions and potato-pear mash ¼ cup (60ml) extra virgin olive oil 8 thick pork sausages 2 brown onions, thinly sliced into rounds sea salt and cracked black pepper 2 teaspoons yellow mustard seeds 6 sprigs tarragon ½ cup (90g) dark brown sugar ¼ cup (60ml) malt vinegar

when gently heated, yellow mustard seeds start to fry and pop, developing an intense flavour that uplifts pickles, curries, stir-fries and roasted meats.

1kg sebago (starchy) potatoes, peeled and chopped 2 beurre bosc (brown) pears, peeled, cored and chopped 2 teaspoons hot English mustard 1 cup (250ml) milk 50g unsalted butter, chopped Heat 1 tablespoon of the oil in a large heavy-based saucepan over high heat. Add the sausages and cook, turning, for 8–10 minutes or until golden brown. Set aside and wipe out the pan.

Heat the remaining oil in the pan over high heat. Add the onion, salt and pepper, and cook, stirring, for 7–8 minutes or until softened. Add the mustard seeds, tarragon, sugar and vinegar and cook, covered, for 14–15 minutes or until caramelised. Top with the sausages and reduce heat to low.

Cover with a lid and cook for a further 10 minutes or until the sausages are cooked through and the onion is syrupy.

While the sausages are cooking, place the potato in a medium saucepan of cold salted water. Bring to the boil and cook for 6–8 minutes. Add the pear and cook for a further minute or until the potato and pear are soft. Drain well and return to the saucepan over low heat. Using a potato masher, mash until smooth. Add the mustard, milk, butter, salt and pepper and stir until warmed through. Serve the sausages with the mash and onion mixture, and sprinkled with pepper. Serves 4.

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93

favourite things . mustard

veal, hot english mustard and smoked cheddar fritters

steak with hazelnut and wholegrain mustard butter and root vegetable fries

2 tablespoons extra virgin olive oil

2 x 800g tomahawk steaks +, trimmed and tied

800g boneless veal shoulder, trimmed and chopped

extra virgin olive oil, for brushing

sea salt and cracked black pepper

sea salt and cracked black pepper

2 cups (500ml) chicken stock

hot English mustard, to serve

800g sebago (starchy) potatoes, peeled and chopped

hazelnut and wholegrain mustard butter

4 eggs

¼ cup (35g) hazelnuts, toasted and skin removed

2 teaspoons hot English mustard, plus extra to serve

5 anchovy fillets

1 cup (120g) grated smoked cheddar

½ cup chervil leaves

½ cup flat-leaf parsley leaves, finely chopped ¼ cup (60g) crème fraîche

¹⁄³ cup (95g) wholegrain (seeded) mustard 150g unsalted butter, softened

½ cup (75g) plain (all-purpose) flour

1 teaspoon sea salt flakes

2 cups (140g) panko (Japanese) breadcrumbs

1 teaspoon cracked black pepper

vegetable oil, for deep-frying

root vegetable fries

whole-egg mayonnaise, to serve

vegetable oil, for deep-frying

red-vein sorrel leaves, to serve

2 medium parsnips, trimmed and cut into matchsticks 1 small sweet potato (kumara), cut into matchsticks

Heat the oil in a large heavy-based saucepan over high heat.

2 teaspoons sea salt flakes

Sprinkle the veal with salt and pepper. Cook the veal, turning, for 6–8 minutes or until golden brown. Add the stock and

To make the hazelnut and wholegrain mustard butter, place

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

the hazelnuts, anchovies and chervil in a small food processor

for 50–60 minutes or until the meat is tender. Allow to cool

and process until finely chopped. Add the mustard, butter,

slightly. Shred the meat, using 2 forks, and set aside.

salt and pepper and pulse until combined. Place the butter

While the veal is cooking, place the potato in a medium

mixture in the centre of a sheet of non-stick baking paper

saucepan of cold salted water. Bring to the boil and cook for

and shape into a 20cm log. Roll the paper to enclose, twisting

5–6 minutes or until the potato is tender. Drain well and

the ends to seal and refrigerate for 20 minutes or until firm.

return to the pan. Using a potato masher, mash until smooth.

While the butter is chilling, make the root vegetable fries.

Add the veal, 1 of the eggs, the mustard, cheese, parsley,

Fill a large saucepan two-thirds full with oil and place over

crème fraîche, salt and pepper and mix to combine.

medium heat until it reaches 160°C (325°F) on a deep-frying

Put the remaining eggs in a separate bowl and lightly whisk.

thermometer. Cook the parsnip and sweet potato, in batches,

Place the flour and breadcrumbs in two separate bowls. Shape

for 4 minutes or until golden and crisp. Remove with a slotted

tablespoons of the veal mixture into balls. Dust in the flour,

spoon, drain on paper towel and sprinkle immediately with

dip into the egg and roll in the breadcrumbs to coat. Fill a

the salt. Set aside and keep warm.

large saucepan half-full with oil and place over medium heat

Preheat oven to 200°C (400°F). Brush the steaks with oil and

until the temperature reaches 180°C (350°F) on a deep-frying

sprinkle with salt and pepper. Heat a large ovenproof frying pan

thermometer. Cook the fritters, in batches, for 3–4 minutes or

over high heat. Cook the steaks for 3–4 minutes each side or

until golden brown. Drain on paper towel. Serve with extra

until browned. Transfer to the oven and cook, turning halfway,

mustard, mayonnaise and sorrel. Makes 32.

for 15 minutes for medium-rare or until cooked to your liking.

Tip: You can prepare these fritters up to the point of crumbing and

Slice the hazelnut and wholegrain mustard butter and place a

freeze them in airtight containers for up to two months. To cook,

piece on top of each of the steaks. Loosely cover with foil and

thaw the fritters completely and cook following the remaining steps.

set aside for 5 minutes to rest. Serve the steak sliced with extra butter, root vegetable fries and hot English mustard. Serves 4. + Tomahawk steaks are rib-eye steaks with a longer bone. You can use rib-eye steaks if unavailable.

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steak with hazelnut and wholegrain mustard butter and root vegetable fries

WAFFLES Warm and crispy on the outside with soft and fluffy centres, we need little encouragement when it comes to these gridded golden treats. But layered with salmon and herbs or filled with chorizo and cheesy goodness? We’re crossing over to the savoury side! photography CHRIS COURT styling STEVE PEARCE

RECIPES GEORGINA ESDAILE MERCHANDISING EMMALY STEWART

savoury

on trend . savoury waffles

potato waffles with smoked salmon and creamy buttermilk dressing

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on trend . savoury waffles

smoky chorizo, haloumi and spinach breakfast waffles

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silverbeet and three-cheese waffles

on trend . savoury waffles

kimchi waffles 1½ cups (300g) kimchi+, chopped 1 x quantity basic waffle batter (see recipe, left) ¼ cup (60ml) kecap manis (sweet soy sauce) ++ ¼ cup (75g) Japanese mayonnaise 3 green onions (scallions), thinly sliced ¼ cup (25g) store-bought crispy fried eschalots (French shallots) micro (baby) purple shiso leaves, to serve Add the kimchi to the waffle batter and fold to combine.

Preheat a lightly greased waffle maker according to manufacturer’s instructions. Cook ¾ cup (180ml) of the waffle batter for 6–7 minutes or until golden brown and crisp. Repeat with the remaining batter to make 4 waffles.

Divide the waffles between serving plates and drizzle with the kecap manis and mayonnaise. Top with the onion, eschalot and shiso leaves to serve. Serves 4. + Kimchi is a Korean spicy pickle made with cabbage and other vegetables. Find it in Asian supermarkets and grocers. ++ Kecap manis is a thick, sweet Indonesian soy sauce, available from Asian grocery stores and some supermarkets.

basic waffles

basic waffle batter

C ook’s tips

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

+ All our recipes are made using a waffle maker

¼ cup (35g) cornflour (cornstarch), sifted

– there are many brands available cheaply

1 teaspoon baking powder, sifted

from homeware and kitchenware retailers.

1 teaspoon sea salt flakes

If you don't have a waffle maker, simply cook

1½ cups (375ml) buttermilk

the waffles in a non-stick frying pan as you

¼ cup (60ml) vegetable oil 2 eggs, separated

would a pancake. + We use a mixture of cornflour and regular flour in our batter – the cornflour helps to create

Place the flour, cornflour, baking powder and salt in

waffles that are extra crispy on the outside.

a large bowl and mix to combine. Add the buttermilk,

+ Separating the eggs and whipping the whites

oil and egg yolks, whisk until smooth and set aside.

means the waffles will be airy and fluffy on

Place the eggwhites in a medium bowl and whisk

the inside. Buttermilk gives them creaminess.

until stiff peaks form. Add the eggwhite to the flour

+ Most waffle makers have non-stick surfaces,

mixture and gently fold to combine. Makes 1 quantity.

but we still recommend lightly greasing them with a little oil, especially for some of the more cheesy recipes!

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kimchi waffles

Made with eggplant, cheese and herbs, what could be a more perfect base for this spicy harissa lamb than a puffy, crunchy waffle?

Serve as a warming brunch, lunch or simple, crowd-pleasing dinner.

eggplant, feta and oregano waffles with harissa lamb 1 tablespoon extra virgin olive oil 500g lamb mince 1 tablespoon harissa paste 2 tablespoons tomato paste sea salt and cracked black pepper 1 cup (250ml) chicken stock

smoky chorizo, haloumi and spinach breakfast waffles

1 cup (150g) char-grilled marinated eggplant (aubergine) +, chopped ¹⁄³ cup oregano leaves 200g feta, crumbled 1 x quantity basic waffle batter (see recipe, page 100)

280g dried chorizo, skin removed and thinly sliced

1 cup flat-leaf parsley leaves, finely chopped

3 cups (75g) shredded baby spinach leaves 1 cup (125g) grated haloumi

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

2 tablespoons chopped chives

heat. Add the lamb and cook, breaking up any lumps

1 x quantity basic waffle batter (see recipe, page 100)

with a wooden spoon, for 6–7 minutes or until golden

2 teaspoons extra virgin olive oil

brown. Add the harissa paste, tomato paste, salt and

2 eggs

pepper and cook, stirring, for 1–2 minutes or until

sea salt and cracked black pepper

combined. Add the stock and cook for 4–5 minutes or until slightly reduced. Set aside and keep warm.

Add the chorizo, spinach, haloumi and chives to the waffle batter and fold to combine. Preheat a lightly greased

and half the feta to the waffle batter and fold to combine.

waffle maker according to manufacturer’s instructions.

Preheat a lightly greased waffle maker according to

Cook 1 cup (250ml) of the waffle batter for 6–7 minutes or

manufacturer’s instructions. Cook ¾ cup (180ml) of the

until golden brown and crisp. Repeat with the remaining

waffle batter for 6–7 minutes or until golden brown and

batter to make 4 waffles. Set aside and keep warm.

crisp. Repeat with the remaining batter to make 4 waffles.

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

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While the lamb is cooking, add the eggplant, oregano

Divide the waffles between serving plates and top

Add the eggs and cook for 1–2 minutes or until just cooked.

with the harissa lamb. Sprinkle with the remaining

Divide half of the waffles between serving plates and top

feta, pepper and the parsley to serve. Serves 4.

each with an egg. Sprinkle with salt and pepper and

+ You can buy char-grilled marinated eggplant in jars from

sandwich with the remaining waffles to serve. Serves 2.

supermarkets or at delicatessens. If in oil, drain before using.

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on trend . savoury waffles

eggplant, feta and oregano waffles with harissa lamb

porcini waffles with roasted pine mushrooms and gorgonzola butter

on trend . savoury waffles

porcini waffles with roasted pine mushrooms and gorgonzola butter

silverbeet and three-cheese waffles ¾ cup (90g) grated vintage cheddar

12 small pine mushrooms (300g) +

1 cup (100g) grated smoked mozzarella

8 sprigs thyme

2 cups (60g) shredded silverbeet (Swiss chard)

2 teaspoons extra virgin olive oil

½ cup mint leaves, chopped

sea salt and cracked black pepper

¼ teaspoon dried chilli flakes

2 teaspoons chopped dried porcini mushrooms

cracked black pepper

1 tablespoon boiling water

1 x quantity basic waffle batter (see recipe, page 100)

1 x quantity basic waffle batter (see recipe, page 100)

finely grated parmesan, to serve

gorgonzola butter

micro (baby) mint leaves, to serve

150g softened unsalted butter 1 tablespoon thyme leaves

Add the cheddar, mozzarella, silverbeet, chopped mint,

½ cup flat-leaf parsley leaves, finely chopped

chilli flakes and pepper to the waffle batter and fold to

60g gorgonzola

combine. Preheat a lightly greased waffle maker according

1 teaspoon sea salt flakes

to manufacturer’s instructions. Cook ¾ cup (180ml) of the

cracked black pepper

waffle batter for 5–6 minutes or until golden brown and crisp. Repeat with the remaining batter to make 4 waffles.

To make the gorgonzola butter, place the butter, thyme, parsley, gorgonzola, salt and pepper in a small bowl and

Divide the waffles between serving plates and top with parmesan and micro mint leaves to serve. Serves 4.

mix to combine. Transfer to the centre of a sheet of non-stick baking paper and shape into a log. Roll to enclose, twisting the ends to seal, and refrigerate for 1 hour or until firm.

Preheat oven to 200°C (400°F). Place the pine mushrooms and thyme sprigs on a large oven tray lined with non-stick baking paper. Drizzle with the oil, sprinkle with salt and pepper and cook for 10–12 minutes. Top with 50g of the gorgonzola butter and cook for a further 6–7 minutes or until golden.

While the pine mushrooms are cooking, place the porcini and water in a small bowl and set aside for 5 minutes to soak. Add the porcini to the waffle batter and fold to combine. Preheat a lightly greased waffle maker according to manufacturer’s instructions. Cook ¾ cup (180ml) of the waffle batter for 5–6 minutes or until golden brown and crisp. Repeat with the remaining batter to make 4 waffles.

The slices of velvety rich gorgonzola butter will melt over these roasted pine mushrooms and piping hot porcini waffles.

Divide the waffles, roasted mushrooms and thyme sprigs between serving plates. Top with slices of the remaining gorgonzola butter to serve. Serves 4. + Pine mushrooms are available to buy in late summer and early autumn, from specialty grocers and farmers’ markets. If you can’t find them, you can use field mushrooms instead.

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on trend . savoury waffles

potato waffles with smoked salmon and creamy buttermilk dressing

cornbread waffles with fried chicken, maple syrup and jalapeños

350g sebago (starchy) potatoes, peeled and grated

650g chicken thigh fillets, sliced into 2cm strips

¼ cup tarragon leaves

½ teaspoon cayenne pepper

1 x quantity basic waffle batter (see recipe, page 100)

2 cloves garlic, crushed

½ cup (125ml) buttermilk

2 teaspoons smoked paprika

¼ cup (60g) crème fraîche

1½ cups (375ml) buttermilk

sea salt and cracked black pepper

vegetable oil, for deep-frying

240g sliced smoked salmon

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

1 small red onion, thinly sliced

1 tablespoon baking powder

¼ cup (40g) caperberries

1¼ cups (210g) instant polenta

2 cups (30g) watercress sprigs

1 cup coriander (cilantro) leaves, chopped

finely grated fresh horseradish, to serve

2 jalapeños, thinly sliced 1 x quantity basic waffle batter (see recipe, page 100)

Add the potato and tarragon to the waffle batter and fold to

maple syrup, to serve

combine. Preheat a lightly greased waffle maker according

micro (baby) basil or coriander (cilantro) leaves, to serve

to manufacturer’s instructions. Cook ¾ cup (180ml) of the waffle batter for 7–8 minutes or until golden brown and

Place the chicken, cayenne pepper, garlic and half the

crisp. Repeat with the remaining batter to make 4 waffles.

paprika in a large bowl and toss to combine. Add the

While the waffles are cooking, place the buttermilk, crème fraîche, salt and pepper in a small bowl and mix to combine.

Divide the waffles between serving plates, top with the

buttermilk and refrigerate for 30 minutes.

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

salmon, onion, caperberries, watercress and horseradish.

deep-frying thermometer. Place the flour, baking powder,

Drizzle with the dressing to serve. Serves 4.

the remaining paprika and ¾ cup (120g) of the polenta in a large zip-lock plastic bag. Remove the chicken from the buttermilk mixture, shaking gently to remove any extra, and add to the bag. Seal and shake to coat the chicken.

Deep-fry the chicken, in batches, for 3–4 minutes or until golden brown and cooked through. Drain on paper towel.

Set aside and keep warm+.

While the chicken is cooking, add the remaining polenta, the chopped coriander and half the jalapeño to the waffle batter and fold to combine ++. Preheat a lightly greased waffle maker according to manufacturer’s instructions.

Southern-style cornbread waffles soak in maple syrup under the spicy fried chicken – a sweet-savoury surprise!

Cook ¾ cup (180ml) of the waffle batter for 5–6 minutes or until golden brown and crisp. Repeat with the remaining batter to make 4 waffles.

Divide the waffles between serving plates and top with maple syrup, the fried chicken, remaining jalapeño and basil or coriander to serve. Serves 4. + You can place the fried chicken in an oven preheated to 160°C (325°F) to keep it warm. ++ Once you’ve added the polenta to the basic waffle batter, cook the waffles immediately. The polenta will thicken the mixture if it’s left for too long.

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cornbread waffles with fried chicken, maple syrup and jalapeños

ginger pork rib ramen with bok choy

RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART

cuisine . ramen

ramen We know all too well that these Japanese bowls of springy noodles, in their silky, salty broths, have the power to elicit need-it-now cravings. We’re taking matters into our own hands and mastering the art that is ramen at home. photography BEN DEARNLEY styling STEVE PEARCE

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cuisine . ramen

miso butter ramen with fried chicken 600g chicken thigh fillets, cut into 3cm pieces ¼ cup (60ml) sake 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 2 cloves garlic, crushed vegetable oil, for deep-frying ½ cup (75g) self raising (self-rising) flour

Japanese fried chicken, quail eggs and miso-laced butter add a velvety richness to the tonkotsu-style (pork bone) broth in this comforting bowl. With warm spice, sesame and radish, it’s ramen at its flavour peak.

½ cup (75g) cornflour (cornstarch) 4 quail eggs + 280g dried udon noodles 8 cobs baby corn, sliced 1 x quantity hot ramen stock (see recipe, page 118) green and purple radish sprouts, to serve shichimi togarashi++ and black sesame seeds, to serve

ginger pork rib ramen with bok choy

miso butter 80g unsalted butter, softened

1 x quantity hot ramen stock (see recipe, page 118) 2 teaspoons dashi powder+

1½ tablespoons white miso paste

2 tablespoons grated ginger

1 teaspoon finely grated ginger

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

Place the chicken, sake, soy sauce, vinegar and garlic in a

¹⁄³ cup (80ml) sake 1 teaspoon sesame oil

large bowl and toss to combine. Refrigerate for 20 minutes.

1 tablespoon caster (superfine) sugar

To make the miso butter, place the butter, miso and ginger in a small bowl. Mix to combine and set aside.

Fill a large saucepan two-thirds full with oil and place over

½ cup (125ml) soy sauce 2 cloves garlic, crushed

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

sea salt and cracked black pepper 400g fresh ramen noodles ++

a deep-frying thermometer. Place both flours in a large zip-lock

4 bunches white-stemmed baby bok choy (320g), trimmed

bag. Remove the chicken from the marinade and add to the bag.

garlic chives and shichimi togarashi (see note, left), to serve

Seal and shake to coat. Remove the chicken from the bag and cook, in batches, for 2–3 minutes or until golden and cooked

Prepare the ramen stock (see recipe, page 118). Carefully

through. Drain on paper towel and keep warm.

remove the pork ribs from the stock 2 hours into the stock’s

Cook the eggs in a medium saucepan of boiling water for

until cold. Once the stock is ready, place it in a large saucepan

or until crisp. Drain on paper towel and set aside.

stir to combine and keep warm.

Cook the noodles in a large saucepan of boiling water

over low heat. Add the dashi and 1 tablespoon of the ginger, Preheat oven to 200°C (400°F). Place the mirin, sake, sesame

for 3 minutes. Add the corn and cook for a further 2 minutes.

oil, sugar, soy sauce, garlic, salt, pepper and remaining ginger

Drain and refresh the noodles under cold water. Divide the

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

noodles between serving bowls. Ladle over the hot stock and

cook for 4 minutes. Cut the ribs into individual pieces. Place

top with the chicken and corn. Halve the eggs and add to the

on a large oven tray and brush with the ginger glaze. Cook for

ramen bowls. Top with spoonfuls of the miso butter and

15 minutes, turning and brushing with the glaze every

sprinkle with the radish sprouts, shichimi togarashi

5 minutes, or until golden and sticky.

and sesame seeds to serve. Serves 4.

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cooking time. Place the ribs on an oven tray and refrigerate

2 minutes. Drain, refresh under cold water and peel. Pat the eggs dry+++, carefully lower into the oil and cook for 1 minute

Cook the noodles in a large saucepan of boiling water for

+ Quail eggs are available from some supermarkets, gourmet food

3 minutes. Add the bok choy and cook for a further 1 minute.

stores and Asian grocers. Substitute with soft-boiled chicken eggs.

Drain and refresh under cold water. Divide the noodles between

++ Shichimi togarashi is a Japanese spice mixture and is available

serving bowls and ladle over the hot stock. Top with the ribs,

from Asian supermarkets and grocers.

bok choy, garlic chives and shichimi togarashi to serve. Serves 4.

+++ Ensure your quail eggs are very dry to avoid them spitting

+ Find dashi powder at Asian grocers and some supermarkets.

when lowering them into the hot oil.

++ Fresh ramen noodles are from Asian supermarkets and grocers.

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miso butter ramen with fried chicken

soy-braised pork belly ramen with daikon and cabbage

cuisine . ramen

soy-braised pork belly ramen with daikon and cabbage 800g boneless pork belly, rind removed ½ cup (125ml) mirin (Japanese rice wine) ½ cup (125ml) soy sauce ¼ cup (60ml) sake

Varying styles and origins guide the ingredients of ramen. There are many popular additions, be it eggs, vegetables, mushrooms or seaweed – not to mention the different stock bases and noodle-types. Of all these, the presence of pork is particularly common. In this bowl, the glossy sticky-sweet soy glaze and creaminess of the pork belly is perfectly countered by fresh cabbage and punchy daikon.

400g fresh ramen noodles 1 x quantity hot ramen stock (see recipe, page 118) 4 leaves Chinese cabbage (wombok), trimmed and halved ¼ cup (50g) grated daikon shichimi togarashi (see note, page 110), to serve white and black sesame seeds, to serve Preheat oven to 200°C (400°F). Place the pork belly, skin-side down, in a large non-stick frying pan over medium heat. Cook for 6–8 minutes or until golden.

Turn and cook for a further 2 minutes.

While the pork is cooking, place the mirin, soy sauce and sake in a small deep-sided roasting pan.

Add the pork, skin-side down, cover with aluminium foil and cook for 1 hour. Turn and cook, covered, for a further 45 minutes or until sticky and tender. Slice the pork into strips and keep warm.

Cook the noodles in a large saucepan of boiling water for 4 minutes. Drain and refresh under cold water. Divide the noodles between serving bowls and ladle over the hot stock. Top with the pork, cabbage and daikon. Sprinkle with shichimi togarashi and sesame seeds to serve. Serves 4.

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cuisine . ramen

tempura mushroom and tofu ramen 1 x quantity hot ramen stock (see recipe, page 118) 100g fresh shiitake mushrooms, thinly sliced vegetable oil, for deep-frying 2 eggwhites ½ cup (75g) cornflour (cornstarch), sifted 1 teaspoon sea salt flakes 150g mixed Asian mushrooms + 1 sheet nori (dried seaweed) 2 tablespoons cornflour (cornstarch), extra 1 tablespoon black sesame seeds 1 teaspoon dashi powder++ ¼ teaspoon ground white pepper 1 teaspoon black sea salt flakes 320g soba noodles 200g tofu puffs +++ purple basil leaves, to serve Place the ramen stock in a large saucepan over medium heat and bring to a simmer. Add the shiitake mushroom and cook, stirring, for 15 minutes. Set aside and keep warm.

Fill a medium saucepan half-full with oil and place over medium heat until the temperature reaches 180ºC (350ºF) on a deep-frying thermometer.

Place the eggwhites in a large bowl and whisk until frothy.

Place the cornflour and salt in a separate large bowl and mix to combine. Add the mixed mushrooms to the eggwhite and gently toss to combine. Remove from the eggwhite, shaking to remove any excess, and gently toss in the cornflour to coat. Carefully lower the mushrooms into the hot oil, in batches, and cook for 1 minute or until golden and crisp. Drain on paper towel.

Cut the nori into 6cm x 10cm strips. Brush with a little water and coat with the extra cornflour. Shake to remove any excess.

Cook the nori in the hot oil, in batches, for 15–30 seconds each side or until crisp. Drain on paper towel.

Place the sesame seeds, dashi, pepper and black salt in a small bowl. Mix to combine and set aside.

Cook the noodles in a large saucepan of boiling water for 2 minutes. Add the tofu puffs and cook for a further 1 minute.

Drain and refresh under cold water. Divide the noodles and tofu between serving bowls and ladle over the hot stock mixture.

Top with the tempura mushrooms, nori, sesame seed mixture and purple basil to serve. Serves 4. + We used oyster and shimeji mushrooms. ++ Find dashi powder and tofu puffs at Asian supermarkets. +++ Tofu puffs are available from Asian supermarkets and are sold refrigerated in packets.

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tempura mushroom and tofu ramen

crispy pork ramen with chilli and garlic oil

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cuisine . ramen

crispy pork ramen with chilli and garlic oil

tea eggs

1 tablespoon vegetable oil

2 cups (500ml) soy sauce

1 tablespoon finely grated ginger

½ cup (125ml) sake

400g pork mince

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

¼ cup (60ml) soy sauce

4 black tea bags

2 tablespoons mirin (Japanese rice wine)

8 eggs

460g dried udon noodles 1 x quantity hot ramen stock (see recipe, page 118)

Place the soy sauce, sake, mirin and tea bags in a small

¼ cup (5g) dried arame (dried seaweed), soaked in water+

saucepan over high heat. Bring to the boil and cook for

micro (baby) purple shiso, to serve tea eggs ++, to serve (see recipe, right)

3 minutes. Remove from the heat and set aside.

chilli and garlic oil

5 minutes. Drain and refresh under cold water. Roll the eggs

2 tablespoons vegetable oil

on a flat surface to gently crack the shells. Place in a bowl

10 cloves garlic, crushed

and pour over the tea mixture. Set aside in the refrigerator

6 dried chillies, chopped

for 2 hours. Peel and drizzle with the tea mixture to serve.

2 tablespoons sesame seeds, toasted

Makes 8.

2 tablespoons sesame oil

Tip: Store these eggs in an airtight container in the refrigerator for

1 teaspoon sea salt flakes

up to 4 days.

1 small red chilli, sliced To make the chilli and garlic oil, place the vegetable oil, garlic and dried chilli in a small non-stick frying pan over medium heat and cook for 4 minutes or until golden. Transfer to a bowl and add the sesame seeds, sesame oil, salt and chilli. Using a hand-held stick blender, blend until finely chopped and set aside.

Heat the vegetable oil in a large non-stick frying pan over high heat. Add the ginger and pork and cook, breaking up any lumps with a wooden spoon, for 4 minutes. Add the soy sauce, mirin and 1 tablespoon of the chilli and garlic oil and cook, stirring, for a further 4 minutes or until crisp. Set aside and keep warm.

Cook the noodles in a large saucepan of boiling water for 4 minutes. Drain and refresh under cold water. Divide the noodles between serving bowls and ladle over the hot stock.

Top with the pork, remaining chilli and garlic oil, seaweed, shiso and tea eggs to serve. Serves 4. + We used dried arame, a type of sea kelp. To rehydrate, place in a bowl of cold water and set aside for 5 minutes. Drain before using. ++ We’ve used tea eggs, but you can also use regular soft-boiled eggs.

Cook the eggs in a large saucepan of boiling water for

cuisine . ramen

By mastering this basic ramen stock, you’ll essentially be ready to indulge in any of these enticing bowls. A flavourful broth that’s not too rich or too light, it’s the perfect all-rounder. It’s also easy to freeze, so keep a batch on-hand, along with a supply of noodles in your pantry, and you can have ramen whenever the mood strikes you!

prawn wonton ramen

ramen stock

1.2kg medium green (uncooked) tiger prawns (shrimp)

1 brown onion, skin on and quartered

2 cloves garlic, crushed

5 litres water

1 teaspoon grated ginger

2 bulbs garlic, halved

1 teaspoon caster (superfine) sugar

1 x 5cm piece ginger, thinly sliced

½ teaspoon sesame oil

2 leeks, trimmed and quartered

1 green onion (scallion), chopped

5 dried shiitake mushrooms

30 store-bought wonton wrappers

1kg pork neck bones, cut into 5cm pieces +

400g dried ramen noodles

1kg American-style pork spare ribs

1 x quantity hot ramen stock (see recipe, right) bonito flakes + and micro (baby) green shiso leaves, to serve

2 tablespoons soy sauce 2 tablespoons sake ¼ cup (60ml) mirin (Japanese rice wine)

Reserve and set aside 8 prawns. Peel and devein the remaining

1 teaspoon sea salt flakes

prawns and place in a small food processor. Add the garlic,

1 x 15cm piece dried kombu (dried seaweed) ++, rinsed

ginger, sugar, sesame oil and onion and pulse until finely chopped. Place 1 teaspoon of the prawn mixture in the centre

Place a large saucepan over high heat. Add the onion and cook,

of each wonton wrapper and brush the edges with water.

turning, for 6 minutes or until lightly charred. Add the water,

Bring the corners together to enclose the filling and pinch

garlic, ginger, leek, mushrooms and pork bones and ribs. Cover

to seal. Set aside.

with a tight-fitting lid and bring to the boil, skimming the

Cook the noodles in a large saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Set aside.

Place the ramen stock in a large saucepan over high heat

118

surface with a metal spoon occasionally to remove any foam.

Remove the lid, reduce heat to medium and cook for 3 hours.

Strain the broth, discarding the bones and vegetables. Return

and bring to the boil. Add half the wontons and cook for

the stock to a medium saucepan over medium heat. Add the soy

2 minutes. Remove and repeat with the remaining wontons.

sauce, sake, mirin, salt and kombu and cook for 15 minutes.

Add the reserved prawns and cook for 3 minutes or until just

Remove and discard the kombu. Makes 2 litres.

cooked. Divide the noodles between serving bowls, add the

+ Ask your butcher to cut these for you.

wontons and ladle over the hot stock. Top with the prawns,

++ Kombu is a dried seaweed available from Asian supermarkets,

bonito and shiso to serve. Serves 4.

specialty grocers and health food stores.

+ Bonito flakes (also known as katsuobushi) are Japanese dried fish

Tip: This stock will keep frozen in an airtight container for up to 2

flakes, available from Asian supermarkets and Asian grocers.

months. Defrost and heat in a large saucepan over medium heat.

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prawn wonton ramen

Bringing back fond memories of chilly nights by the campfire, warm toasted s’mores are the ultimate after-dinner indulgence. Inspired by the gooey layers of molten chocolate, oozing roasted marshmallow and crumbly biscuits the s’more is famous for, we’ve given this irresistible dessert a few new decadent twists. photography CHRIS COURT styling STEVE PEARCE

RECIPES GEORGINA ESDAILE MERCHANDISING EMMALY STEWART

S’MORES

inspired . s’mores

chocolate s’more cookie sandwiches

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chocolate-dipped vanilla bean marshmallows

inspired . s’mores

chocolate s’more ice-cream

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With a buttery biscuit base that’s easy as, well, pie, a rich ganache filling and silky marshmallow meringue topping, this super chocolatey bombshell is dressed to impress. Add a little fire to the soft white peaks for extra warmth and caramelised goodness.

chocolate s’more cookie sandwiches

chocolate s’more meringue pie 250g malt biscuits

100g dark chocolate, chopped

125g unsalted butter, melted

40g unsalted butter, softened

600g dark chocolate, chopped

¾ cup (135g) brown sugar

1½ cups (375ml) single (pouring) cream

1 egg

marshmallow meringue topping

1 teaspoon vanilla extract

2 cups (440g) caster (superfine) sugar

²⁄³ cup (100g) plain (all-purpose) flour, sifted

½ teaspoon cream of tartar

¼ cup (25g) Dutch cocoa, sifted

½ cup (125ml) water

2 teaspoons baking powder, sifted

150ml eggwhites (approximately 4 eggs)

100g malt biscuits, crushed 24 white marshmallows

Place the biscuits in a food processor and process until fine.

50g dark chocolate, extra, melted

Add the butter and process until combined. Using the back of a spoon, press the biscuit mixture in the base of an 18cm

Place the chopped chocolate in a small heatproof bowl over a saucepan of just simmering water. Stir until melted and smooth. Set aside to cool slightly.

Place the butter and sugar in the bowl of an electric mixer and beat for 1–2 minutes or until well combined. Add the egg,

Place the chocolate and cream in a medium saucepan over low heat, stirring until melted and smooth. Pour into the prepared pie dish and refrigerate for 45 minutes or until firm.

To make the marshmallow meringue, place 1½ cups (330g)

vanilla and cooled chocolate and beat to combine. Add the

of the sugar, the cream of tartar and water in a small saucepan

flour, cocoa and baking powder and beat until combined.

over high heat. Bring to the boil, reduce the heat to low and

Refrigerate the dough for 30 minutes or until firm.

cook, without stirring, for 3–4 minutes or until slightly reduced

Preheat oven to 180°C (350°F). Place the crushed biscuit in

and syrupy. Place the eggwhites in the clean bowl of an electric

a bowl. Roll teaspoonfuls of dough into 24 balls and roll in the

mixer and whisk on high speed until soft peaks form. Gradually

biscuit to coat. Place on baking trays lined with non-stick baking

add the remaining sugar and whisk until combined.

paper, allowing room to spread. Cook for 8 minutes or until

With the mixer on high speed, gradually pour the sugar syrup

the surfaces crack and the edges are crispy (the centre of the

into the eggwhites in a thin, steady stream and whisk for a

cookies will still be soft). Allow to cool completely on the trays.

further 3–4 minutes or until thick and glossy. Spoon the meringue

Top half of the cookies with 2 marshmallows each. Spread

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(1-litre-capacity) pie dish. Set aside in the refrigerator.

on top of the chocolate and, using a kitchen blowtorch or placing

the remaining cookies with the extra melted chocolate and

the pie under the grill (broiler) for 30 seconds, lightly toast the

sandwich together. Using a kitchen blowtorch, lightly toast

meringue to caramelise the top before serving. Serves 6–8.

the outside of each marshmallow to caramelise. Makes 12.

Tip: This pie is best eaten on the day it’s made.

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inspired . s’mores

chocolate s’more meringue pie

inspired . s’mores

s’more caramel slice

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127

inspired . s’mores

chocolate s’more ice-cream

s’more caramel slice

100g dark chocolate, finely chopped

250g malt biscuits

¼ cup (60ml) single (pouring) cream

125g unsalted butter, melted

2 cups (180g) white marshmallows

½ cup (125ml) warm water

1 tablespoon milk

2 tablespoons gelatine powder

2 litres store-bought vanilla ice-cream 100g malt biscuits, finely crushed

1½ cups (330g) caster (superfine) sugar ²⁄³ cup (230g) liquid glucose + ½ cup (125ml) water, extra

Place a 1.3-litre-capacity metal loaf tin in the freezer until ready

1 teaspoon vanilla extract

to use. Place the chocolate in a small bowl. Place the cream in a

200g dark chocolate, chopped

small saucepan over high heat and bring to just before boiling

1 tablespoon vegetable oil

point. Pour the cream over the chocolate and stir until melted

1 cup (300g) store-bought thick caramel or dulce de leche

and smooth. Refrigerate for 20 minutes to cool.

While the ganache is cooling, place the marshmallows and

Place the biscuits in a food processor and process until a fine

milk in a medium saucepan over low heat and stir until melted.

crumb forms. Add the butter and process until combined.

Scoop the ice-cream into the bowl of an electric mixer and beat

Using the back of a spoon, press the mixture evenly into a

on low speed for 1 minute or until softened. Working quickly,

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

add the marshmallow mixture, chocolate ganache and biscuit

baking paper. Set aside in the refrigerator.

to the ice-cream, and gently fold to combine. Spoon into the

Place the warm water in the bowl of an electric mixer,

prepared chilled tin and freeze for 3–4 hours or until set.

sprinkle over the gelatine and stir to combine. Set aside.

Makes 1.3 litres.

Place the sugar, glucose and extra water in a small saucepan

Tip: The ice-cream will keep in an air-tight container in the freezer

over medium heat and cook, stirring, until the sugar has

for up to two days.

dissolved. Increase heat to high and bring to the boil. Add

molten skillet s’mores

a sugar (candy) thermometer and cook, without stirring, for approximately 5–7 minutes or until the temperature reaches 115°C (239°F) on the thermometer.

100g dark chocolate melts

With the mixer on high speed, gradually pour the hot sugar

8 white marshmallows

syrup in a thin, steady stream into the gelatine mixture. Add

malt biscuits, to serve

the vanilla and beat for 3–4 minutes or until thick and fluffy.

Working quickly, spoon the mixture into the prepared tin,

Preheat oven to 220°C (425°F). Divide the chocolate between

and using a greased spatula, smooth the top. Refrigerate for

2 x ¾-cup-capacity (180ml) small heavy-based ovenproof

10 minutes or until just firm.

frying pans. Top with the marshmallows and place the pans

While the marshmallow is cooling, place the chocolate and

on an oven tray. Cook for 5 minutes or until the marshmallows

oil in a small bowl set over a saucepan of just simmering water,

are puffed and golden brown. Serve immediately with the

stirring until melted and smooth. Set aside for 10 minutes to

biscuits. Serves 2.

cool slightly.

While the chocolate is cooling, spoon the caramel over the marshmallow and spread to an even layer. Refrigerate for 10 minutes to firm slightly. Pour over the cooled chocolate, smooth the top with a spatula and refrigerate for 20 minutes or until firm. Using a hot sharp knife, cut into bars to serve.

Makes 8. + Liquid glucose is available from the baking aisle of most supermarkets.

Tip: Store in an airtight container in the refrigerator for up to one week.

Dark chocolate and scorched marshmallow make the most simple sweet dip for your favourite biscuits – roast until melted and dig in.

molten skillet s’mores

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inspired . s’mores

chocolate-dipped vanilla bean marshmallows

spiced hot chocolate with peanut butter biscuits

½ cup (125ml) warm water

100g dark chocolate, melted

2 tablespoons gelatine powder

3 cups (750ml) milk

1½ cups (330g) caster (superfine) sugar ²⁄³ cup (230g) liquid glucose + ½ cup (125ml) water, extra

¼ cup (60ml) maple syrup

1 vanilla bean, split and seeds scraped

12 white marshmallows

200g dark chocolate

peanut butter biscuits

130g malt biscuits, finely crushed

125g unsalted butter, softened

1 teaspoon vanilla extract 1 teaspoon cinnamon

¼ cup (70g) smooth peanut butter Place the warm water in the bowl of an electric mixer,

½ cup (90g) dark brown sugar

sprinkle over the gelatine and stir to combine. Set aside.

1 egg

Place the sugar, glucose and extra water in a small saucepan

2 teaspoons vanilla extract

over medium heat and cook, stirring, until the sugar is

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

dissolved. Increase heat to high and bring to the boil. Add

¾ cup (120g) wholemeal plain (all-purpose) flour

a sugar (candy) thermometer and cook, without stirring, for approximately 5–7 minutes or until the temperature

To make the peanut butter biscuits, place the butter, peanut

reaches 115°C (239°F) on the thermometer.

butter and sugar in the bowl of an electric mixer and beat for

With the mixer on high speed, gradually pour the hot syrup in a thin, steady stream into the gelatine mixture. Add the

and beat until well combined. Add the flours and beat until

vanilla seeds and beat for 3–4 minutes or until thick and fluffy.

a dough forms. Roll out between 2 sheets of non-stick baking

Working quickly, spoon the mixture into a lightly greased

paper to 3mm thick. Refrigerate for 30 minutes or until firm.

20cm x 30cm baking tin lined with lightly greased, non-stick baking paper. Using a greased spatula, smooth the top and cover with lightly greased non-stick baking paper. Refrigerate for 1–2 hours or until set. Cut into 4cm squares ++.

Place the chocolate in a small heatproof bowl and set over

Preheat oven to 160°C (325°F). Using a fluted ravioli cutter, cut the dough into 2cm x 20cm lengths. Place on large baking trays lined with non-stick baking paper+. Cook for 10–12 minutes or until golden brown and crisp. Set aside to cool completely.

Crush 2 of the cooled biscuits to fine crumbs and place on a

a saucepan of just simmering water. Stir until melted and

small plate. Place the melted chocolate in a bowl. Dip the rim of

smooth. Set aside to cool slightly for 5–10 minutes.

4 x 1½-cup-capacity (375ml) glasses or jars in the melted chocolate

Place the biscuit in a separate small bowl. Dip the

and then into the biscuit crumb to coat the chocolate. Place the

marshmallow squares halfway into the chocolate, shaking

milk, maple syrup, vanilla, cinnamon and remaining chocolate

off any excess, and dip into the biscuit to coat the chocolate.

in a small saucepan over medium heat. Bring to just before boiling

Refrigerate for 20 minutes or until the chocolate has set.

point and pour into glasses. Divide the marshmallows between

Makes 35.

glasses and, using a kitchen blowtorch, toast the marshmallows

+ Liquid glucose is available from the baking aisle of most supermarkets.

to caramelise. Serve with remaining biscuits. Serves 4.

++ To slice the marshmallow, dust a sharp knife with cornflour

+ If the dough is a little soft, refrigerate for 10 minutes to firm.

(cornstarch) before slicing to stop the marshmallow sticking

Tip: Extra biscuits can be stored in an airtight container for

to the knife.

up to four days.

Cook’s tips + If you don’t have a kitchen blowtorch, just toast the marshmallows under the grill (broiler) for 2 minutes until golden and caramelised before using. + You can substitute the malt biscuits in these recipes for any milk coffee biscuit.

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6 minutes or until pale and creamy. Add the egg and vanilla

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spiced hot chocolate with peanut butter biscuits

sweet . baked doughnuts

BAKED

doughnuts Pillowy soft with glistening glazes, it’s hard to resist the call of freshly made doughnuts.

Using a simple twist, our fluffy rings and rounds are baked not fried, lightened up with a secret sparkling ingredient and infused with new flavours to inspire your creativity.

RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART

photography CHRIS COURT styling STEVE PEARCE

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sweet . baked doughnuts

crème brûlée custard doughnuts

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Dark and rich with smooth roasted notes, a splash of our secret ingredient, stout beer, balances the sweetness of these sumptuous and completely irresistible chocolate treats.

chocolate stout doughnuts with chipotle stout praline

sweet . baked doughnuts

crème brûlée custard doughnuts

earl grey doughnuts with brown butter glaze

½ cup (125ml) sparkling clear lemonade

½ cup (125ml) sparkling clear lemonade

1 teaspoon vanilla bean paste

1 teaspoon earl grey tea leaves

2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting

1 teaspoons vanilla bean paste

¹⁄³ cup (75g) caster (superfine) sugar 2 teaspoons dried yeast

2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting

4 egg yolks

¹⁄³ cup (75g) caster (superfine) sugar 2 teaspoons dried yeast

50g unsalted butter, softened

4 egg yolks

¼ cup (60ml) double (thick) cream

50g unsalted butter, softened

1 cup (280g) store-bought thick vanilla bean custard ¾ cup (165g) white (granulated) sugar

¼ cup (60ml) double (thick) cream 2 tablespoons coffee sugar+

2 tablespoons water

brown butter glaze 40g unsalted butter, chopped

Heat the lemonade and vanilla in a small saucepan over medium

2 cups (320g) icing (confectioner’s) sugar, sifted

heat until just warm. Place the flour, sugar and yeast in the bowl

¼ cup (60ml) boiling water

of an electric mixer fitted with a dough hook and beat on medium speed until combined. Add the warm lemonade mixture and egg

Heat the lemonade, tea and vanilla in a small saucepan over

yolks and beat until just combined. Add the butter and cream

medium heat until just warm. Place the flour, caster sugar and

and beat for 6–8 minutes or until a smooth sticky dough forms.

yeast in the bowl of an electric mixer fitted with a dough hook

Place the dough in a lightly greased bowl, cover with a clean,

and beat on medium speed until combined. Add the warm

damp tea towel and set aside in a warm place for 1–1½ hours

lemonade mixture and egg yolks and beat until just combined.

or until doubled in size.

Add the butter and cream and beat on medium speed for

Roll out the dough on a lightly floured surface to 1½cm thick.

6–8 minutes or until a smooth dough forms. Place the dough in

Using an 8½cm round cookie cutter, cut out 6 rounds from the

a lightly greased bowl, cover with a clean damp tea towel and

dough. Place on a large baking tray lined with non-stick baking

set aside in a warm place for 1–1½ hours or until doubled in size.

paper, allowing room to spread. Set aside for 30 minutes or until risen.

Preheat oven to 180°C (350°F). Cook the doughnuts for 8–10 minutes or until golden and puffed. Allow to cool completely.

Place the custard in a piping bag fitted with a 5mm nozzle.

Carefully press the nozzle through the base of each cooled doughnut and fill each with custard.

Place the doughnuts on a wire rack set over a baking tray.

Place the sugar and water in a bowl and mix to combine.

Roll out the dough on a lightly floured surface to 1½cm thick.

Using an 8½cm round cookie cutter, cut out 6 rounds from the dough. Place on a large baking tray lined with non-stick baking paper, allowing room to spread. Using a 4cm round cutter, cut out the inside of each round and remove (see Cook’s tips, page 144).

Set aside for 30 minutes or until risen.

Preheat oven to 180°C (350°F). Cook the doughnuts for 8–10 minutes or until golden and puffed.

While the doughnuts are cooking, make the glaze. Place the

Spoon the sugar mixture over each doughnut and allow to set

butter in a small frying pan over high heat and stir until melted.

for 5 minutes. Using a kitchen blowtorch, caramelise until

Cook for 3 minutes or until foamy and nutty brown. Place the

golden to serve. Makes 6.

icing sugar, browned butter and water in a bowl and whisk until smooth. While the doughnuts are still warm, dip the top halves of the doughnuts into the glaze and place on a wire rack. Sprinkle each with the coffee sugar and allow to stand for 10 minutes or until the glaze has set. Serve. Makes 6. + Coffee sugar has a large sugar granule and makes the perfect crunchy sweet topping on desserts. Find it in the baking aisle of supermarkets.

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earl grey doughnuts with brown butter glaze

peanut butter and jam doughnuts

sweet . baked doughnuts

The beloved combination of peanut butter and sweet jam is the perfect duo to fill these sugar-dusted treats.

chocolate stout doughnuts with chipotle stout praline ½ cup (125ml) stout beer 1 teaspoons vanilla bean paste 2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting ¼ cup (25g) Dutch cocoa ¹⁄³ cup (75g) caster (superfine) sugar 2 teaspoons dried yeast

peanut butter and jam doughnuts

4 egg yolks 50g chopped unsalted butter, softened ¼ cup (60ml) double (thick) cream

½ cup (125ml) sparkling clear lemonade

chipotle stout praline

1 teaspoon vanilla bean paste

1 cup (220g) coffee sugar+

2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting

2 tablespoons stout beer 3 dried chipotle chillies ++, finely chopped

¹⁄³ cup (75g) caster (superfine) sugar 2 teaspoons dried yeast

chocolate glaze

4 egg yolks

30g unsalted butter, chopped

50g unsalted butter, softened

¼ cup (90g) honey

¼ cup (60ml) double (thick) cream

120g dark chocolate, finely chopped

2 tablespoons smooth peanut butter 2 tablespoons raspberry jam

Heat the stout and vanilla in a small saucepan over medium heat

1 egg, lightly beaten

until just warm. Place the flour, cocoa, sugar and yeast in the bowl

melted unsalted butter, for brushing

of an electric mixer fitted with a dough hook and beat on medium

2 tablespoons honey

speed until combined. Add the warm stout mixture and egg yolks

1 tablespoon boiling water

and beat until just combined. Add the butter and cream and beat

½ cup (110g) white (granulated) sugar

for 6–8 minutes or until a smooth dough forms. Place the dough in a lightly greased bowl, cover with a clean damp tea towel and set

Heat the lemonade and vanilla in a small saucepan over medium heat until just warm. Place the flour, sugar and yeast in the

aside in a warm place for 1 hour or until doubled in size.

Roll out the dough on a lightly floured surface to 1½cm thick.

bowl of an electric mixer fitted with a dough hook and beat on

Using an 8½cm round cookie cutter, cut 6 rounds from the

medium speed until combined. Add the warm lemonade and

dough. Place the rounds on a large baking tray lined with

egg yolks and beat until just combined. Add the butter and cream

non-stick baking paper, allowing room to spread. Using a

and beat for 6–8 minutes or until a smooth sticky dough forms.

4cm round cutter, cut the inside of each round and remove (see

Place the dough in a lightly greased bowl, cover with a clean

Cook’s tips, page 144). Set aside for 30 minutes or until risen.

damp tea towel and set aside in a warm place for 1–1½ hours or until doubled in size.

Divide the dough into 2 equal portions. Roll out each portion

Preheat oven to 180°C (350°F). To make the chipotle stout praline, place the coffee sugar, stout and chillies in a bowl and mix to just combine. Spread the sugar mixture on a large baking

on a lightly floured surface to ½cm thick. Using an 8½cm round

tray lined with non-stick baking paper. Cook for 20 minutes

cookie cutter, cut out 6 rounds from each. Place half the rounds

or until melted and dark golden. Set aside to cool. Once cool,

on a large baking tray lined with non-stick baking paper,

break into small crumbs.

allowing room to spread. Top each with 1 teaspoon each of peanut butter and jam. Brush the edges with beaten egg and top with the remaining dough rounds, pressing the edges to

While the praline is cooking, cook the doughnuts for 8–10 minutes or until golden and puffed. Allow to cool completely.

To make the glaze, place the butter, honey and chocolate in a

seal. Using an 8cm round cookie cutter, trim the edges. Set

small saucepan over low heat and cook, stirring, for 2–3 minutes

aside for 30 minutes or until risen.

or until melted and smooth. Dip the top halves of the doughnuts

Preheat oven to 180°C (350°F). Brush the doughnuts with butter and cook for 8–10 minutes or until golden.

While the doughnuts are cooking, place the honey and boiling

into the glaze and sprinkle half with the crumbled praline to serve. Makes 6. + Coffee sugar has a large sugar granule and makes the perfect crunchy

water in a small bowl and mix to combine. Brush the warm

sweet topping on desserts. Find it in the baking aisle of supermarkets.

doughnuts with the honey mixture and roll in the sugar to

++ Chipotle chillies are smoke-dried jalapeño peppers commonly used in

coat. Serve immediately. Makes 6.

Mexican cooking. Find them at spice shops and specialty grocery stores.

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139

sweet . baked doughnuts

Add extra decadence to fluffy apple cider doughnuts with this oh-so smooth and silky salted caramel topping – there’s no need to stop at one!

strawberry creaming soda doughnuts ½ cup (125ml) creaming soda 1 teaspoons vanilla bean paste 2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting ¹⁄³ cup (75g) caster (superfine) sugar 2 teaspoons dried yeast 4 egg yolks 50g unsalted butter, softened ¼ cup (60ml) double (thick) cream

salted caramel apple cider doughnuts

¼ cup (25g) crushed freeze-dried strawberries + strawberry icing

½ cup (125ml) apple cider or sparkling apple juice

1 cup (170g) frozen strawberries

1 teaspoon vanilla bean paste

½ cup (110g) caster (superfine) sugar

2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting

½ cup (125ml) water, plus 1 tablespoon extra boiling water 2½ cups (400g) icing (confectioner’s) sugar

¹⁄³ cup (75g) caster (superfine) sugar 2 teaspoons dried yeast

30g unsalted butter, melted

4 egg yolks 50g unsalted butter, softened

Heat the creaming soda and vanilla in a small saucepan over

¼ cup (60ml) double (thick) cream

medium heat until just warm. Place the flour, sugar and yeast in

1½ cups (450g) store-bought thick caramel or dulce de leche 2 teaspoons smoked salt flakes +

the bowl of an electric mixer fitted with a dough hook and beat on medium speed until combined. Add the warm creaming soda and egg yolks and beat until just combined. Add the butter and

Heat the apple cider and vanilla in a small saucepan over

cream and beat on medium speed for 6–8 minutes or until a

medium heat until just warm. Place the flour, sugar and yeast

smooth dough forms. Place the dough in a lightly greased bowl,

in the bowl of an electric mixer fitted with a dough hook and

cover with a clean damp tea towel and set aside in a warm place

beat on medium speed until combined. Add the warm apple

for 1–1½ hours or until doubled in size.

cider and egg yolks and beat until just combined. Add the butter

Roll out the dough on a lightly floured work surface to 1½cm

and cream and beat for 6–8 minutes or until a smooth sticky

thick. Using an 8½cm round cookie cutter, cut out 6 rounds from

dough forms. Place the dough in a lightly greased bowl, cover

the dough. Place on a baking tray lined with non-stick baking

with a clean damp tea towel and set aside in a warm place for

paper, allowing room to spread. Using a 4cm round cutter, cut

1–1½ hours or until doubled in size.

the inside of each round and remove (see Cook’s tips, page 144).

Set aside for 30 minutes or until risen.

Preheat oven to 180°C (350°F). Cook the doughnuts for 8–10 minutes or until golden and puffed. Allow to cool.

To make the icing, place the strawberries, sugar and water in a small saucepan over high heat. Bring to a simmer and cook for

140

Roll out the dough on a lightly floured surface to 1½cm thick.

Using an 8½cm round cookie cutter, cut out 6 rounds from the dough. Place on a large baking tray lined with non-stick baking paper, allowing room to spread. Using a 4cm round cutter, cut the inside of each round and remove (see Cook’s tips, page 144).

Set aside for 30 minutes or until risen.

10 minutes or until thickened and syrupy. Using a hand-held

Preheat oven to 180°C (350°F). Cook the doughnuts for

stick blender, blend until smooth. Place the boiling water, icing

8–10 minutes or until golden and puffed. Set aside to cool

sugar, melted butter and strawberry mixture in a bowl and mix

completely. Spread the top half of the doughnuts with the

until smooth. Dip the top halves of the doughnuts into the icing

caramel and sprinkle with the smoked salt to serve. Makes 6.

and sprinkle with the freeze-dried strawberries. Set aside for

+ Smoked salt is cold-smoked, giving it a subtle woody flavour and colour.

5 minutes or until the icing has set before serving. Makes 6.

Find it in gourmet food stores, or substitute with regular salt flakes.

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salted caramel apple cider doughnuts

sweet . baked doughnuts

strawberry creaming soda doughnuts

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ginger matcha latte doughnuts + yuzu and black sesame doughnuts

sweet . baked doughnuts

yuzu and black sesame doughnuts

ginger matcha latte doughnuts

½ cup (125ml) sparkling lemon squash

½ cup (125ml) ginger beer

1 teaspoons vanilla bean paste

1 teaspoons vanilla bean paste

2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting

2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting

¹⁄³ cup (75g) caster (superfine) sugar 2 teaspoons dried yeast

¹⁄³ cup (75g) caster (superfine) sugar 2 teaspoons dried yeast

4 egg yolks

4 egg yolks

50g unsalted butter, softened

50g unsalted butter, softened

¼ cup (60ml) double (thick) cream

¼ cup (60ml) double (thick) cream

black sesame seeds, for sprinkling

matcha latte icing

yuzu icing

¹⁄³ cup (80ml) milk 1 tablespoon matcha tea powder+, plus extra for dusting

1½ cups (240g) icing (confectioner’s) sugar, sifted 20g unsalted butter, melted 1½ tablespoons yuzu juice +

1 tablespoon vanilla extract 2½ cups (400g) icing (confectioner’s) sugar, sifted 30g unsalted butter, melted

Heat the lemon squash and vanilla in a small saucepan over medium heat until just warm. Place the flour, sugar and yeast

Heat the ginger beer and vanilla in a small saucepan over

in the bowl of an electric mixer fitted with a dough hook and

medium heat until just warm. Place the flour, sugar and yeast

beat on medium speed until combined. Add the warm lemon

in the bowl of an electric mixer fitted with a dough hook and

squash and egg yolks and beat until just combined. Add the

beat on medium speed until combined. Add the warm ginger

butter and cream and beat for 6–8 minutes or until a smooth

beer and egg yolks and beat until just combined. Add the

dough forms. Place the dough in a lightly greased bowl, cover

butter and cream and beat for 6–8 minutes or until a smooth

with a clean damp tea towel andset aside in a warm place for

dough forms. Place the dough in a lightly greased bowl, cover

1–1½hours or until doubled in size.

with a clean damp tea towel and set aside in a warm place for

Roll out the dough on a lightly floured surface to 1½cm thick.

Using an 8½cm round cookie cutter, cut out 6 rounds from the

1–1½ hours or until doubled in size.

Roll out the dough on a lightly floured surface to 1½cm thick.

dough. Place on a large baking tray lined with non-stick baking

Using an 8½cm round cutter, cut out 6 rounds from the dough.

paper, allowing room to spread. Using a 4cm round cutter, cut

Place on a baking tray lined with non-stick baking paper, allowing

out the inside of each round and remove (see Cook’s tips, below).

room to spread. Using a 4cm round cutter, cut out the inside of

Set aside for 30 minutes or until risen.

each round and remove (see Cook’s tips, below). Set aside for

Preheat oven to 180°C (350°F). Cook the doughnuts for 8–10 minutes or until golden and puffed. Allow to cool.

To make the icing, place the icing sugar, melted butter and

30 minutes or until risen.

Preheat oven to 180°C (350°F). Cook the doughnuts for 8–10 minutes or until golden and puffed. Allow to cool.

yuzu juice in a bowl and whisk to combine. Dip the top halves

To make the icing, place the milk, matcha and vanilla in

of the doughnuts into the yuzu icing and sprinkle with black

a small saucepan over medium heat, stirring to dissolve the

sesame seeds. Set aside for 5 minutes or until the icing has set

matcha. Place the icing sugar, melted butter and matcha mixture

before serving. Makes 6.

into a bowl and whisk until smooth. Dip the top halves of the

+ Yuzu is a Japanese citrus fruit. The juice is available in bottles from

doughnuts into the icing and dust with extra matcha. Set aside

Asian supermarkets – if unavailable, you could use lemon juice instead.

for 5 minutes or until the icing has set before serving. Makes 6. + Matcha is a Japanese green tea powder – find it in Asian supermarkets.

Cook’s tips + These doughnuts are best eaten on the day they are made. + The dough will be wet and sticky at first – try not to dust with too much flour. It will become easier to work with after proving. + Dust the cutters in flour before cutting the rounds to stop them sticking. + You can re-roll any trimmings and holes to make extra doughnuts, the dough will just need to prove for a further 30 minutes before baking. + You can substitute any of the carbonated soft drinks in the recipes for lemonade – this sparkling addition brings extra sweetness to the dough and helps give them their light and fluffy texture.

144

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PHOTOTGRAPHY ANSON SMART STYLING EMMALY STEWART. SMALL KUROMAT BOWL FROM CONCEPT JAPAN; JIA BAMBOO MEETS PORCELAIN PLATE FROM BEAUTIFUL SPACES INSIDE AND OUT; MERCHANT PLATE FROM ROBERT GORDON. SEE DIRECTORY FOR STOCKIST DETAILS.

S tyle an travel

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NEW PRINT + DIGITAL SUBSCRIPTION DEAL Subscribe now for only $49.95 for 12 months and save 36%* + Cook your favourite recipes using our enhanced step-by-step cook modes + See the beautiful recipes and pages from your printed magazine come to life + Receive instant access to the digital edition when you subscribe Subscribe now, visit magsonline.com.au/dh/M1604DHY or call 1300 656 933 and quote M1604DHY

*12 month (6 issue) subscription offer available for delivery to Australian addresses only and ends May 8, 2016. 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.

. style .

EASTERN

ORIGINS Reflecting the Japanese philosophy of keeping everything in harmony, we’re pairing smooth black ceramics with light textured timbers – a minimalist combination that adds bold but balanced style to your home and kitchen. photography ANSON SMART styling EMMALY STEWART

Natural concrete jar, $55, and bullet canister in grey, $69, from Zakkia; orla rectangle board, $59.95, from Country Road; One and Many ceramic jar with cork lid, $54, from Urban Couture; black marble board, $75, from Zakkia; hex box with matte black lid – small, $44, and medium, $47, from Top3 by Design.

www.donnahay.com

147

. style .

Shades of muted, dark charcoal bring cooling detail to your carafe selection. Simple timber pieces add warmth – these delicate Japanese cups are lightweight, waterproof and so elegant, perfect for a sip of sake!

Kami glass long, $70, and Kami shot glass, $60, from Ginkgo Leaf; Magisso carafe in black (1L), $81, from Top3 by Design; cleo pourer, $24.95, from Country Road; Kali cups in graphite, $12.95 each, from Aura by Tracie Ellis.

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Orla long board, $79.95, from Country Road; Ginsai nami bowl, $50, from Concept Japan; bamboo kitchen ladle, $25, from Ginkgo Leaf; black bowl with white brushstroke, $45, from Concept Japan; series bowl, $9.95, from Freedom; soji wan bowl, $35, from Ginkgo Leaf; NM krenit salad servers in black, $32, from Top3 by Design.

We’re loving touches of matte black to add sophistication to our place settings without coming on too strong. Bamboo and teak offer a contrasting grain, and match the natural waves of traditional handcrafted Japanese knives (our must-haves in the kitchen!).

Charm cutlery in matte black, $99 for 16-piece set, from Freedom; merchant plate, from $14.95, from Robert Gordon; JIA bamboo meets porcelain plate, $77.95, from Beautiful Spaces Inside and Out; medium kami glass free, $65, from Mr Kitly; small Teku teak serving plate with handle, $14.95, from Papaya; raw oversized mug in black, $35, from Zakkia.

. style .

Right, top to bottom:

Bottom right: Black

JIA tray, $65.95, from

marble board, $75,

Beautiful Spaces Inside

from Zakkia; Shun

and Out; series bowl,

classic nakiri knife,

$9.95, from Freedom;

$295 (16.5cm), Shun

Teku teak condiment

classic chinese chopper,

bowl, $14.95, from

$365 (18cm), and Shun

Papaya; JIA norm

classic scalloped chef’s

chopsticks, $39.50, from

knife, $295 (20cm),

Beautiful Spaces Inside

from Hale Imports.

and Out; Teku teak egg cup, $6.95, from Papaya;

Below: Kami mug, $99,

JIA bamboo meets

from Ginkgo Leaf; cara

porcelain small bowl,

saucer, $45, from Mr

$73.50, from Beautiful

Kitly; Moku teapot

Spaces Inside and Out;

and two-cup set, $70,

bamboo and cypress

from Concept Japan;

wood soup ladle, $35,

Hasami black mug,

from Ginkgo Leaf.

$35, from Mr Kitly.

www.donnahay.com

151

. style .

Waka Waka triangle cutting board, $95, from Mr Kitly; raw bowl in black, $29, from Zakkia; JIA cutlery set, $130.95, from Beautiful Spaces Inside and Out; concrete round tray in black, $49, from Zakkia; Hasami tray, $78, from Mr Kitly; 3 conifer woods trivet, $60, from Ginkgo Leaf.

SEE DIRECTORY FOR STOCKIST DETAILS.

When mixing clean angles with smooth round circles, again, it’s all about keeping things balanced!

These simple statement trivets are modern and functional, perfect to mix and match on the table and throughout your home.

152

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WORDS MELANIE HANSCHE PHOTOGRAPHY RAYMOND PATRICK, MATTHEW WILLIAMS, JOHN VON PALMER AND STEPHEN PILE

. travel .

Brooklyn, NYC With a rivalry akin to the endless Sydney-Melbourne narrative, New York’s Brooklyn has emerged from Manhattan’s shadow to equal parts praise and derision from both its champions and its detractors (who’ll never leave their Manhattan bubble). Fast gentrifying, dynamic, diverse and painfully hip in parts, Brooklyn features a thriving food and arts scene, beautiful parks and public spaces, and shopping as good as anything over the East River.

From the gorgeous brownstone-lined streets of Brooklyn Heights to the grungy grit of Williamsburg, it’s a borough whose brand has rightly become world-famous.

SEE & SHOP TO MARKET Nothing embodies Brooklyn’s food spirit quite like Smorgasburg, a weekly food and flea market that changes locations seasonally. This is where to get your fix of artisanal, local things from over 75 stalls, from the juicy roasted pork sandwich at Porchetta to the exemplary cheese toastie at Milk Truck Grilled Cheese and the addictive s’mores pie at Butter and Scotch. Many vendors test their concept here before opening successful bricks and mortar establishments.

Don’t miss Dough’s doughnuts, the lobster rolls at Red Hook Lobster Pound, and the brisket at Mighty Quinn’s BBQ. Plus, find cool vintage stuff, design, clothing and homewares at the accompanying flea market. smorgasburg.com

URBAN RENEWAL The ever-evolving Brooklyn Bridge Park is one of the best urban planning projects restoring green space in the city.

Spanning six piers, waterfront park, a carousel, theatre, beach, playgrounds and several sporting fields, it not only offers the best view of downtown Manhattan, but you can also see Lady Liberty waving at you in the distance. Walk or cycle a Citi Bike over the Brooklyn Bridge to get there or catch a quick ferry from Manhattan. Make sure you grab a cheeky ice-cream from Ample Hill’s Creamery at Pier 5 in summer. brooklynbridgepark.org

NEIGHBOURHOOD CHARM A short walk from the park is Brooklyn Heights, one of the city’s oldest and most affluent neighbourhoods. Its leafy streets and stately architecture make it charming and worth spending some time weaving through its streets past heritagelisted brownstones, wood frame houses, carriage houses and mansions. Don’t miss the Brooklyn Promenade near the water for unparalleled views of the city skyline. Other noteworthy areas in the vicinty are Forte Greene, Clinton Hill and Park Slope.

154

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Opening page: The Brooklyn bridge: This page (top to bottom): The St. Ann’s Warehouse theatre in Brooklyn Bridge Park; Greenlight Bookstore in Forte Greene; Boerum Hill is known for its diverse restaurant scene; fresh sugarcane juice from Burma Noodle Bar in Smorgasburg’s food market.

. travel .

CHIC BOUTIQUES Not far from Brooklyn Heights are the neighbourhoods of Cobble Hill and Boerum Hill. Aside from sporting many excellent restaurants and cafes, they have a dynamic shopping scene along a stretch of Atlantic Avenue, especially for small, one-of-a-kind boutiques, as well as fashion powerhouses like Barneys, Rag & Bone and Steven Alan.

The latter has a clothing store, optical and home shop that feature his own cool-casual designs as well as brands such as Acne Studios and A.P.C. stevenalan.com

QUIRKY COOL For unique homewares, art and antiques, visit Collier West.

They have a well-chosen selection of prints, jewellery and home furnishings you’ll not see elsewhere. Especially notable is their collection of silkscreen prints on handmade Nepalese paper: the ‘Nest Study’ is particularly beautiful. Cross the street and pop in to Hunting with Jake for whimsical vintage finds, antique lights and well-made furnishings. collierwest.com; huntingwithjake.com

FOR THE SENSES Billing itself as a fragrance boutique and apothecary, Twisted Lily is a highly curated store featuring niche and indie brands of fragrances you’d likely never find on a department store floor.

What you will find is emerging Brooklyn and New York perfume brands, such as Plant Brooklyn and Euphorium Brooklyn, and fun imported smells. The staff is delightful and it’s not hard to lose your afternoon picking out a new scent. twistedlily.com

This page (top to bottom): Brooklyn’s historical sandstone terraces, known as brownstones, are now coveted housing throughout the borough and other parts of New York City; Twisted Lily sells boutique perfumes from both New York and abroad; the storefront of antique homewares store, Collier West.

Clockwise from far left: The Wythe Hotel building was originally built in 1901 and is now a 70-room hotel; cocktails at Boerum Hill’s Clover Club Bar; Reynard restaurant; one of the guestrooms at the Wythe Hotel; five of Nu Hotel’s rooms are decorated with a feature wall painted by a local Brooklyn artist; Fifth Avenue in Park Slope, a popular residential and shopping neighbourhood in Brooklyn; the Henry Norman Hotel.

STAY & RELAX STREET SMART The Nu Hotel makes an excellent case for not judging a book by its cover. A beige exterior belies a very modern, edgy interior with cool Brooklyn street art and touches of whimsy in each of the loft-like rooms (the urban suite features a hammock).

It’s really all about the location though; it’s super close to Cobble Hill, Downtown Brooklyn and Brooklyn Heights, so plenty to see, shop, eat and do in the vicinity. nuhotelbrooklyn.com

HIP HOTEL The Wythe is the coolest boutique hotel in Brooklyn for the following reasons: a chic industrial design aesthetic, its location on the Williamsburg waterfront, and killer views of the Manhattan skyline. Highly acclaimed restaurateur Andrew Tarlow runs the excellent French bistro, Reynard, downstairs and The Ides bar on the top floor offers one of the best views of the city, bar none. wythehotel.com

QUIET ACHIEVER Tucked away in the lovely, leafy neighbourhood of Greenpoint, the northernmost part of Brooklyn, the Henry Norman is a small boutique hotel in a converted warehouse. The huge rooms are light and airy and adorned with vibrant artworks, and some have their own private terraces. It definitely has that small, friendly neighbourhood vibe, while still being close to the bustle of Greenpoint and neighbouring Williamsburg. henrynormanhotel.com

. travel .

EAT & DRINK ON SONG Some of the most exciting food in Brooklyn right now – elegant, thoughtful, on point and totally delicious – is being cooked at The Finch, a Clinton Hill local serving refined bistro fare that’s sophisticated, but not overworked. A simple and relaxed exposed brick and whitewashed dining room in a brownstone is the backdrop for a menu made up of a section of small plates great

four-cheese pizza with honey and black pepper

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

for sharing, but order your own main – you won’t want to share the cavatelli pasta with nettle sauce, chanterelle mushrooms,

1 teaspoon sea salt flakes

charry Brussels and a smoked egg yolk. thefinchnyc.com

1 teaspoon dried yeast 1 teaspoon extra virgin olive oil

SWEET AS

the feature green wall in the cocktails, and sourcing veg from

1 cup (250ml) lukewarm water 2¹⁄³ cup (350g) 00 flour+, plus extra for dusting ¼ cup (60g) mascarpone 200g fior di latte ++, sliced

the chef’s dad’s farm in upstate New York. That’s exactly the

120g fontina, sliced

shtick at Meadowsweet, a bright, breezy, green space that offers good cooking, good-looking food and damn-fine cocktails. Go

¹⁄³ cup (25g) finely grated pecorino 1 tablespoon honey

for brunch, go for lunch, go for booze. meadowsweetnyc.com

cracked black pepper, for sprinkling

EAT YOUR VEG

Place the salt, yeast, oil and water in a bowl and mix to combine.

The hottest buzzword in the city right now is ‘vegetable-forward’

Set aside in a warm place for 5 minutes or until bubbles appear

– menus showcasing the humble veg as the hero. Semilla is by

on the surface. Place the flour in the bowl of an electric mixer

no means vegetarian, but celebrates vegetables in all their tasty

with a dough hook attached. Add the yeast mixture and beat for

glory with protein playing the part of sidekick. An intimate

6 minutes or until smooth and elastic. Place the dough in a lightly

space with communal-ish counter dining, these guys are

greased large bowl, cover with plastic wrap and set aside in a

knocking it out of the park with elegant, clever, pretty food

warm place for 1 hour or until doubled in size.

Sometimes, it’s all about the small touches. Like baking your own bread, making your own tortillas, using the herbs from

in a tasting-menu format. semillabk.com

Preheat oven to 240°C (475°F). Place 2 x 30cm round pizza trays in the oven for 5–10 minutes. Divide the dough into 2 balls and

SLICE OF THE ACTION

Bushwick (robertaspizza.com);

roll out each on a lightly floured sheet of non-stick baking paper

New York has long been

the huge chewy-yet-crispy

to a 30cm round. Top each pizza with the mascarpone, fior di

synonymous with pizza,

rounds at Lucali (lucali.com)

latte, fontina and pecorino. Remove the hot trays from the oven

and some of the city’s

in Carroll Gardens (a Jay-Z

and slide the pizzas onto the trays. Cook for 12–15 minutes or

best, most lauded slices

and Beyoncé favourite);

until golden and bubbling. Drizzle with the honey and sprinkle

happen to be in Brooklyn.

or the new-school toppings

with pepper to serve. Makes 2.

Try the blistered, wood-

and thin crusts of Emily’s

+ 00 flour is a superfine flour that makes for soft and stretchy dough.

fired goodness of Roberta’s

(pizzalovesemily.com), a cosy

It’s available from the baking aisle of most supermarkets.

Neapolitan-style pies in

pizzeria in Clinton Hill.

++ Fior di latte is a soft mozzarella from cheese shops and delicatessens.

www.donnahay.com

157

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stockists

directory + measures CUP CONVERSIONS FOR BASIC INGREDIENTS

MEASURES

Measuring cups and spoons may vary slightly from one country

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

teaspoon holds 5ml and one Australian tablespoon holds 20ml

1 cup icing (confectioner’s) sugar

150g

5 oz

(four teaspoons). North America, New Zealand and the United

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

to another, but the difference is generally not sufficient to affect a recipe. All cup and spoon measures are level. An Australian measuring cup holds 250ml (8 fl oz). One Australian metric

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.

Where to find the suppliers used in this issue of donna hay magazine. + Akubra (02) 6562 6177; akubra.com.au + Aura by Tracie Ellis 1300 304 269; aurahome.com.au + Beautiful Spaces Inside and Out (02) 9310 7776;

LIQUID MEASURES cups ¼ cup

beautiful-spaces.com.au metric

imperial

60ml

2 fl oz

+ Bunnings Warehouse (03) 8831 9777; bunnings.com.au

+ Burberry 1800 628 024; au.burberry.com + Claire Artisides Fine Jewels 1800 179 455;

¹⁄ ³ cup

80ml

2½ fl oz

½ cup

125ml

4 fl oz

²⁄ ³ cup

160ml

5 fl oz

¾ cup

180ml

6 fl oz

+ Freedom 1300 135 588; freedom.com.au

1 cup

250ml

8 fl oz

+ Ginkgo Leaf (02) 9328 0585; ginkgoleaf.com.au

2 cups

500ml

16 fl oz (1 American pint)

2½ cups

625ml

20 fl oz (1 Imperial pint)

4 cups

1 litre

32 fl oz

aristidesfinejewels.com + Concept Japan conceptjapan.com.au + Country Road 1800 801 911; countryroad.com.au

+ Giorgio Armani Beauty armanibeauty.com + Hale Imports (02) 9451 2822; haleimports.com.au + In Bed inbedstore.com; info@inbedstore.com + Mr Kitly (03) 9078 7357; mrkitly.com.au

+ Papaya (02) 9386 9980; www.papaya.com.au SOLID MEASURES metric

+ Robert Gordon (03) 5941 3302; robertgordonaustralia.com imperial

20g

¾ oz

60g

2 oz

125g

4 oz

180g

6 oz

250g

8 oz

500g

16 oz (1 lb)

1kg

32 oz (2 lb)

+ RM Williams rmwilliams.com.au + Strand Hatters (02) 9231 6884; strandhatters.com.au + Top3 by Design 1300 867 333; top3.com.au + Urban Couture (02) 9698 0736; urbancouture.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.

recipe index MEAT & POULTRY

FISH & SEAFOOD

braised lamb, butternut and

caramelised leek and 70

braised sauerkraut chicken with potatoes and sour cream

21 58

chilli and ginger pork noodles

57

chinese barbecued duck fried rice

40

cornbread waffles with fried chicken,

duck and prosciutto ragu pasta bake with harissa lamb kimchi, bacon and pea fried rice

117 78 102 110 39

milk-braised dijon chicken

90

miso butter ramen with

93

84 54 52 20 102 74

soy-braised pork belly ramen 19

spicy beef and black bean empanadas

56

steak with hazelnut and 94

160

www.donnahay.com

157 37

124

chocolate s’more ice-cream

128

chocolate s’more meringue pie

124 139

cinnamon hazelnut hot chocolate

48

crème brûlée custard doughnuts

136

earl grey doughnuts with brown butter glaze

136

ginger matcha latte doughnuts

144

molten skillet s’mores

128

peanut butter and jam doughnuts

139

salted caramel apple

100

cider doughnuts

140

80

s’more caramel slice

128

spiced hot chocolate with peanut 35

butter biscuits

130

strawberry creaming soda 24

doughnuts yuzu and black sesame doughnuts

140 144

22

EVERYTHING ELSE

porcini waffles with roasted pine roasted butternut parmesan smash

basic waffle batter

100

pumpkin, speck and fennel 74

roasted butternut with honey 68

sesame-roasted kale with nori salt

36

silverbeet and three-cheese waffles

105

no-knead loaf

72

ramen stock

118

tea eggs

117

slow-cooked mustard maple 90

spicy stir-fried broccolini and cashews

34

sweet potato, haloumi and

gorgonzola pasta shells sweet soy ginger fried rice

23

tempura mushroom and tofu ramen

90

three-cheese butternut quiche

veal, hot english mustard and smoked cheddar fritters

fontina arancini

130

53

sweet potato, spinach, ricotta and

sticky beef ribs with salted sticky honey mustard corned beef

anchovy breadcrumbs

almond pappardelle

wholegrain mustard butter

black beans

green beans

borlotti beans 113

spiced lamb and haloumi meatballs

and root vegetable fries

one-pan creamy mushroom gnocchi

and za’atar

sour cherry, pork, veal and thyme

with daikon and cabbage

japanese-style vegetable fried rice

with rosemary maple pecans

smoky chorizo, haloumi and

butternut terrine

80

mushrooms and gorgonzola butter 105

slow-cooked maple lamb pasta

spinach breakfast waffles

cheesy cannelloni bolognese bakes

porcini mushroom and

sesame-crumbed beef schnitzels

with fennel and olives

33

pasta with cavolo nero and crispy 60

pork, oregano and stracchino

with miso burnt butter

72

78

and black pepper

marshmallows chocolate s’more cookie sandwiches

chipotle stout praline

parmesan-crumbed pesto

pistachio-crusted lamb rack with

roasted spatchcock minestrone

and dukkah

47

chocolate stout doughnuts with

cauliflower and speck pasta bake

kimchi waffles 110

pan-roasted sausages with mustard

baked meatballs

18

four-cheese pizza with honey 70

silverbeet and sprout salad

106 118

brown butter and gorgonzola pumpkin pasta

choc-hazelnut coffee mousse

45

chocolate-dipped vanilla bean

brussels sprout with vincotto

butternut and thyme

onions and potato-pear mash

59

VEGETABLES, PASTA & CHEESE

marsala-roasted chicken with lentils,

fried chicken

and creamy buttermilk dressing prawn wonton ramen tarragon crab cakes with aioli

eggplant, feta and oregano waffles ginger pork rib ramen with bok choy

with pesto butter potato waffles with smoked salmon

46

choc-hazelnut and banana french toast

106

crispy pork ramen with chilli and garlic oil

cheat’s choc-hazelnut lamingtons 61

fennel and lemon roasted salmon

chicken and cashew massaman curry

maple syrup and jalapeños

broccoli fish pie

82 38 114 68

yoghurt and cauliflower soup with 94

crispy chorizo oil

55

PHOTOGRAPHY CHRIS COURT

stracchino filo pies

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things I love

a bit of DIY Even from when I was little, my Dad always taught me the value of being an independent, capable woman (he wouldn’t let me learn to drive a car until I could competently change a tyre and top up the oil!). And, although I love to try my hand at new things (my years of styling in the studio have taught me the benefits of that), I think I may be a bit of a disappointment to strong females everywhere when it comes to my home improvement skills. For me, something as simple as replacing a light bulb means I am likely to ruin the entire light fixture, usually resulting in a panicked call to a professional who will come to my rescue. Add the fact that tradie-style overalls are very unflattering on me, and I think it’s time to admit that home DIY is not my calling! I’m currently in the midst of renovations and I’ve wisely decided to put my tools down and leave it to the experts.

I’ll stick to the studio, for now – creating beautiful backgrounds

STYLING EMMALY STEWART PHOTOGRAPHY ANSON SMART CRAFTRIGHT 12 POCKET DOUBLE POUCH TAN SPLIT LEATHER TOOL BELT FROM BUNNINGS WAREHOUSE

and dyeing fabrics to use in shoots is so much more my thing!

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www.donnahay.com

FOR A L IFE IN BAL ANCE

PHOTOGRAPHY CHRIS COURT STYLING JUSTINE POOLE

FR ESH + LIGHT

next issue on sale 2 May

Now a quarter ly magaz ine!