donna hay - march 2015 au

lime and tequila chicken

with smoky chilli sauce

+ the best barbecue recipes+ quick-fix marinades+ vibrant noodle salads+ on-trend coconut

casualchicsummer

fast, fresh, simple.

+ 10 super-simple weeknight meals for easy summer eveningsplus frosty lamington ice-cream bars, popsicles and our new travel guide

ISSUE 79

FEB/MAR 2015

www.donnahay.com

the new grill

MAKE YOUTH LAST.START REPAIRING TODAY.

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For more recipe ideas visit cobramestate.com.au

Infused Summer Salad

For more recipe ideas visit cobramestate.com.au

METHOD:

DUCK WITH POMELO & GREEN PAPAYA SALAD (SERVES 4)

1.

2.

3.

4.

5.

INGREDIENTS2 tablespoons fi nely chopped lemon thyme

¼ teaspoon star anise powder

½ tablespoon cracked black pepper

4 duck fi llets

3 tablespoons Cobram Estate Lemon Infused

Extra Virgin olive oil

1 tablespoon sea salt

SALAD:3 cups of grated green papaya or green mango

1 Pomelo or grapefruit segmented

¼ cup chopped roasted peanuts

½ cup coriander leaves

½ cup mint leaves

½ cup thai basil

2 kaffi r lime leaves fi nely shredded

1 long red chilli sliced

Fried shallots to garnish

Toasted coconut to garnish

DRESSING:2 garlic cloves

1 small red chilli, seeds removed & fi nely chopped

1 ½ tablespoons fi sh sauce

2 tablespoons lime juice

1 tablespoon brown sugar

2 tablespoons Cobram Estate Lemon Infused

Extra Virgin olive oil

In a medium bowl mix together lemon thyme, star anise and

cracked pepper. Add duck fi llets and coat the meat well.

Cover with plastic wrap and refrigerate until ready to cook.

Preheat oven to 200°C.

Heat ½ tablespoon Cobram Estate Lemon Infused Extra Virgin

olive oil in a non-stick pan. When hot, place duck fi llets, skin

down, in pan and cook for 2 minutes. They must not burn.

Remove duck from pan and place on a rack, skin up, set over

a roasting tray. Sprinkle duck with salt and place in hot oven.

Bake for 5 minutes, then reduce oven to 100°C and cook for

a further 15 minutes.

In the meantime prepare the salad and dressing.

Using a julienne peeler or mandolin, slice the green papaya or

green mango into julienne strips. Add all other salad ingredients

together in a bowl. Add dressing to taste.

Slice each duck fi llet into 6 pieces. Drizzle the duck with

remaining Cobram Estate Lemon Infused Extra Virgin olive oil

and serve with Pomelo salad.

editor's letter

5www.donnahay.com

I've never been one for making new year's

resolutions that are impossible to keep (try

giving up chocolate when you work next to

a test kitchen!) But, for me, now is still a

perfect time to refresh and get ready for the

year ahead – I can tell it's going to be a busy

one for all of us. So, to get in the spirit, my

team and I have given some of our pages a

makeover, and we hope you love our new

look. We thought about how we could make

weeknight dinners even simpler (because

who needs to fuss on a Monday?), and you'll

find our revamped Ten in Twenty on page 37.

Also new this issue are our picks of the

best ingredients and trends for the season

(page 16). These are fast becoming my

favourite pages, as I love sharing my latest

finds and new products for you to try.

I'm also so excited about our new travel

pages, which have had all of us in the office

wistfully gazing at our passports and

dreaming of Spanish sunsets. Each issue,

we'll be taking you to a food destination

that inspires us with its beauty, cuisine and

culture. Plus, our extended style guide gives

you more ideas for those clever touches

that make all the difference at home.

With plenty of hot days stretching ahead

of us, you can't go past our cool twists on

one of my ultimate summer favourites, the

ice-cream cake (guaranteed to bring back

fond childhood memories). I'm sure you'll

also love our fresh take on barbecue grills

with big, bold flavours and, to finish on

a tropical note, I can't wait to spoil my

friends with our ideas for the coolest new

kid in town, coconut. Happy summer!

helloThere's something so exciting about this time of year. The sun's out, the days are full of promise and we're all trying to make our summer holidays last just that little bit longer…

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If you enjoy lazy breakfasts on long, warm and sunny mornings (who doesn't?), our new-look style section will give you clever ideas to make them extra special.

@thechicshopperChristmas inspiration

@awhitefarmHappy place!!

raw tuna and crunchy potato salad

char-grilled flatbreads with chipotle romesco,

mozzarella and corianderspiced rack of lamb with ginger yoghurt

raw coconut and macadamia bars

recipes we love

It was such a treat seeing you all enjoy our latest issue on Instagram! Whether you're cooking from our pages, planning a menu for your summer barbecue or just having a browse over a coffee, tag our cover in your photos using @donnahaymagazine or @donna.hay – we can't wait to see them.

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6 www.donnahay.com

needs, wants, must-haves

summer loveFor me, summer is all about enjoying simple, beautiful things – the beach, the sunshine and those little holiday luxuries that make us feel special. Here are some of my current treasures.

BATHING BEAUTY I was recently lucky enough to have a short

break away with my boys, and the gorgeous resort we stayed

at was stocked with these woven bath towels from Bemboka.

They were so soft, thick and comfy, I fell head over heels.

SHOWER CHIC This sleek outdoor shower is just the thing for

when you return home, hot and sandy, after a long day at the

beach. No plumbing required – just attach a hose. So clever!

SKIN SAVIOURS I'm a sun worshipper but I'm also vigilant about

protecting my skin. I'm currently loving this Aesop body lotion

with SPF50 and I cheat a little on my tan with this tanning

mousse from JBronze. My latest anti-ageing trick? A friend

swears by this resurfacing serum, Glow by Dr Brandt.

WELL SEASONED I adore products that are just as beautiful

as they are functional, and this striking salt set fits the bill.

Rocks of Himalayan salt come with a mini stainless steel

grater and engraved oak stand – sit it on your table so your

guests can admire (and help themselves!).

SLIP-ON STYLE I couldn't resist treating myself to a pair of

these leather sandals from La Garconne – they'll be perfect

for slipping on with a loose dress on my summer holiday.

Authentic Vanilla. Simple.No more scraping, no waste and no more mess. Queen’s Vanilla Bean Paste

in a new 140g tube makes it easy to use real vanilla. Just squeeze.

queen.com.au

NEW 140g tube

QEN

15254

EnvironmentISO 14001

Certification applies to

Offset Alpine Printing

EDITOR-IN-CHIEF Donna Hay

MANAGING EDITOR Pru Engel

COPY + DIGITAL EDITOR Abby Pfahl

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ACTING CREATIVE DIRECTOR Sami Simper

DEPUTY ART DIRECTOR Drina Thurston

DESIGNER Naya Kim

SENIOR ART DIRECTOR – PROMOTIONS Chris Saltzman

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

FOOD DIRECTOR Steve Pearce

FOOD EDITOR Jessica Brook

ASSISTANT FOOD EDITOR Dolores Braga Menéndez

FOOD ASSISTANT Georgina Esdaile

MARKET EDITOR Emmaly Stewart

CONTRIBUTORS PHOTOGRAPHY Chris Court, William Meppem, Anson Smart

MERCHANDISING + STYLING Lynsey Fryers-Hedrick, Phoebe McEvoy

OFFICE + EDITORIAL COORDINATOR Georgia McCarthy (02) 9282 6500

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COMMERCIAL DIRECTOR Sev Celik

NATIONAL SALES DIRECTOR Paul Blackburn

GROUP SALES DIRECTORS – NSW Rachael Delalande (02) 8045 4657,

Belinda Miller (02) 8045 4651, Sam Tomlinson (02) 8045 4676

VIC SALES DIRECTOR Kim Carollo (03) 9292 3204

GROUP SALES DIRECTORS – VIC Karen Clements (03) 9292 3202,

Sally Paterson (03) 9292 3217, Astrid White (03) 9292 3222

QLD, SA & WA SALES DIRECTOR Rose Wegner (07) 3666 6903

STRATEGIC RESPONSE MANAGER – QLD Mark Lacy (07) 3666 6915

HEAD OF SALES & STRATEGY – FOOD Nicole Bence (02) 8045 4935

BRAND STRATEGY MANAGER David Rogers (02) 8045 4741

BRAND STRATEGY EXECUTIVE Angela Apostolakis (02) 8045 4744

ASIA ADVERTISING Kim Kenchington, MediaWorks Asia (852) 2886 1106

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NEWS LIFE MEDIA

CHIEF EXECUTIVE OFFICER Nicole Sheffield

GROUP PUBLISHER – FOOD Fiona Nilsson

COMMERCIAL MANAGER – FOOD Laura Lane

DIRECTOR OF COMMUNICATIONS Sharyn Whitten

GENERAL MANAGER, RETAIL & CIRCULATION Brett Willis

MARKETING DIRECTOR Diana Kay

PRODUCTION DIRECTOR Mark Moes (02) 8045 4918

PRODUCTION MANAGER Leanne George (02) 8045 4921

ADVERTISING PRODUCTION COORDINATOR Janelle Britt (02) 8045 5962

PRE-PRESS PRODUCTION News PreMedia

donna hay (editorial) Level 5, 83–97 Kippax Street, Surry Hills, NSW 2010

PHONE (02) 9282 6500 EMAIL [email protected]

WEBSITE www.donnahay.com

SUBSCRIPTIONS (Australia) 1300 656 933 (International) +61 2 9282 8023

EMAIL [email protected] donna hay (accounts, production)

NewsLifeMedia, Lvl 1, 2 Holt St, Surry Hills NSW 2010 PHONE (02) 9288 3000

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

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summer

every daySUMMER ESSENTIALS

Our top 10 picks of the season – summer

ingredients, trends and tips we love 16

QUICK FIX

Fast-track to vibrant bruschettas, tasty

barbecue marinades and rubs, plus cool

milkshake-inspired popsicles 21

EASY WEEKNIGHTS

Ensure summer weeknights are a breeze

with these fresh, simple dinners 37

HOW TO COOK

Soft, smoky flatbreads are simple to

make on the barbecue or grill 48

DRINKS

Colourful, fun and fruity ice cubes 50

special daysLOCATION

Be seduced by stunning Positano and

its vibrant, rustic Italian fare 54

IN SEASON

It’s a bountiful harvest of plump, juicy

peaches, nectarines and apricots 68

MAKE NOW

Fresh and flavourful noodle salads inspired

by bustling Asian markets 78

FAVOURITE THINGS

The new grill – fiery rubs, tangy sauces

and sticky marinades for the barbecue 90

FRESH

Step up to our raw bar and try the finest

seafood, sashimi, ceviche and sushi 100

INSPIRED

We’re bringing back the ice-cream cake in

irresistible new ways, with creamy blends,

frosted fruits and luxurious layers 110

ON-TREND

Let these stunning coconut treats transport

you directly to the tropics 120

style and travelSTYLE

With its clean lines and sleek look, we love

marble in the kitchen and beyond 134

TRAVEL

Explore the spectacular coastline

and historic villages of Spain’s

Costa Brava 142

every issueCONNECT

Connect with us on your smartphone,

iPad, Android device or laptop 131

SUBSCRIPTIONS

Subscribe for 2 years and receive

3 bonus issues 137

RECIPE INDEX

Each recipe from this issue, right at

your fingertips 150

STOCKISTS

Where to find our favourite products and

the items that feature in these pages 152

THINGS I LOVE

Summer entertaining is fuss-free and

all about relaxing with good friends 154

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contents

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wonderingwhat’s for dinner?

One of life’s daily questions is now one of the

simplest to answer with the donna hay app.

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

FREE TO DOWNLOAD

Some of the app’s features include

recipes shopping list weekly planner

» » »

the dream kitchen

ADVERTISING FEATURE

It’s where you spend time doing what you love most with the people you cherish,

so create the space you’ve always wanted with IKEA complete kitchen solutions.

It’s the entertaining hub of the home – the place family and friends gather

and where you explore your creativity – so make the kitchen your ultimate

go-to space. From classic airy, country-style kitchens to sleek streamlined

contemporary designs, IKEA can help create the kitchen you desire. With

flexible modular designs and a great selection of styles and appliances to

choose from, there’s a kitchen to suit your taste and budget. Size is not an

issue – there’s a range of different cabinets available and fabulous sink

accessories to help get a little more workspace when needed.

The beauty of an IKEA kitchen is that you can tailor it to your needs. Choose

the cabinets – you might like glass, or a combination of glass and solid front

cabinets – in a colour to suit your home. Your dream kitchen may have an island

bench, and you can select a stone, wood or laminate benchtop. Storage won’t

be a problem with the fantastic array of space-saving cupboards and clever

interior accessories that fit into the drawers. The top-quality appliances at IKEA

are carefully designed to fit the range of kitchens, so you can deck your home

out with everything you need – from ovens to cooktops and rangehoods.

For more ways to create your dream kitchen, visit in-store or IKEA.com.au/kitchens.

* For more information on interest free finance, visit IKEA.com.au/services.

your space, your waySpace shouldn’t be an issue when creating your dream

kitchen. Browse through the comprehensive online IKEA

kitchen brochure to find ideas to make the most of the

space you have. You can mount cabinets all the way to the

ceiling for extra storage and use drawer dividers to keep

everything organised. Corner space is ideal for swing-out

cupboards with adjustable shelves to store pots and pans.

Utilise the sink area with special accessories, such as a

cutting board and colander that fit over the sink, giving you

more bench space. Maximise the available space with wall

organisers, hooks, rails, small boxes and cabinets so items

you use regularly are close at hand.

it’s the little thingsSometimes just adding a few special items

can help refresh and organise your space.

1. ARV BRÖLLOP Serving stand with lid, $19.99.

2. ENIGT Deep plate, $3.99. 3. APTITLIG

Butcher’s block, $19.99.

Get a $200 IKEA voucher for every $1000 spent on your IKEA kitchen*

Valid 23 January – 1 March, 2015

*Offer available from 23 January – 1 March, 2015 for IKEA FAMILY and IKEA BUSINESS members

who swipe or scan their membership card. The $200 IKEA voucher(s) issued as part of this

promotion will be valid for redemption from 2 March – 30 May 2015 only. For full terms and

conditions visit IKEA.com.au.

Offer and prices valid in NSW, VIC and QLD only. ©Inter IKEA Systems B.V. 2014

complete the look Complement your kitchen with beautiful

cookware and utensils. The KASTRULL Pot with

lid, $24.99, and the KASTRULL Saucepan with lid,

$19.99, pictured above, add a whimsical touch and

are easy to use with wooden handles. You’ll find all

the accessories you need for your kitchen at IKEA.

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Every day

we love | summer essentials

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16 www.donnahay.com

micro SALAD MIXES Delicate micro herbs are popping up

in markets and greengrocers, and

we love the salad mixes – think tiny,

tender versions of your favourite herbs

in a leafy mix that packs lots of flavour.

Perfect as a garnish or in a side salad.

1.

we love

3.

GIANT ice cubesWhen it comes to icecubes, we're going largethis summer! Not onlydo they look great, theykeep your drinks niceand chilled because theice takes longer to melt.Find large moulds or traysin kitchenware stores. 5.

first-press

OLIVE OILThe first press of oil from new-season

olives is considered to be the best, and

it's full of pure, fruity flavour. Enjoy

simply, with fresh crusty bread or

drizzle it over summer tomatoes with

a sprinkling of basil, sea salt and

cracked black pepper.

Summer is the best time todry herbs, like thyme and

rosemary, to use throughout theyear. Tie bundles with string

and hang in a window in directsunlight. Store in airtight jars.

HAND-DRIED HERBS

4.

fruit traysWhat better way to celebrate summer's bounty of seasonal fruit

than to buy trayfuls when produce is cheap, ripe and at its best?

We're loving fragrant, juicy mangoes right now – see our tips, below,

for making the most of these tropical gems all summer long.

THREE WAYS WITH SUMMER MANGOES

Cut cheeks of sweet mango and freeze the flesh in zip-lock bags.

Use them in smoothies or to make this easy sorbet: place 300g frozen

mango in a food processor with 1½ cups (375ml) coconut water

and process until combined. Pour into a tray lined with non-stick

baking paper and freeze. Slice into squares and return to the

food processor and process until smooth. Freeze for a further

30 minutes and scoop to serve. Another delicious holiday idea is to

use mango slices instead of banana in a summery ice-cream sundae.

2.

TRY ITWITH…

pikeletscrumpets

warm toastscones

muffinsbanana bread

maplebutter

When we first spreadthis creamy, softly sweet

and oh-so indulgentmaple butter over our

warm and fluffy pikelets,it was love at first bite.

Simply irresistible!

we love

18 www.donnahay.com

Those sweltering summer days call for

some seriously refreshing tipples,

and these chic andfruity blends are

causing quite the stir! Look for them in

grocers and cafes. 7.

6.

Made in small batches with unique

flavours (ever tried a celery cordial?),

these natural tonics have quickly

become our go-to summer drinks.

Mix into your favourite fruity

cocktails, or create a simple,

sophisticated refresher by adding

them to still or sparkling water and

garnishing with fresh fruit or herbs.

artisan CORDIALS

THE NEW milkshakeRetro milkshakes have had a makeover! We're relivingdays of sipping straws in old-school milk bars, withrevamped flavours like salted caramel and cacao.Start by blending 2 cups milk with 2 scoops vanillaice-cream, then get creative. Blend in store-boughtcaramel and salt for salted caramel, or add spoons ofcacao powder for a new take on classic chocolate.

Our quick-fix tip for tastysummer salads is to alwayshave homemade dressings

on standby in the fridge.We simply add our favourite

ingredients to jars, then shakeand serve – and just top

them up as you use them.Try these ideas, below.

iceberg LETTUCELettuce snobs (we know you're out there!), it's time to embrace the crispiest, crunchiest leaf around. Serve it simply, cut into chunky wedges with a light dressing.

creamy slaw dressing Mix white vinegar with horseradish

cream, buttermilk and mayonnaise in a

jar and shake to combine. Toss dressing

through shredded carrot and cabbage

for a no-fuss crunchy slaw.

tomato vinaigrette Mix equal parts white wine vinegar with

olive oil in a jar and stir in dollops of

tomato paste. Shake to combine, and

serve with any leafy green salad.

classic dressing Mix extra-virgin olive oil with lemon

juice and sprinkle with salt and pepper

for a classic zingy dressing that's

perfect for a wide range of salads.

summerdressings

8.

10.

9.

SIMPLE STEPS.

IDEAL FOR ENTERTAINING.

MAKES: 6 FAJITAS

2 tablespoons olive oil

Old El Paso™ Fajita Spice Mix

600g boneless fi rm white fi sh fi llets,

sliced into long strips

2 limes, halved

Coriander Salsa Verde:

1 small white onion, diced

1 fresh jalapeno chili, seeded

Juice of 1 lime, extra

2 large handfuls coriander, washed

2 tablespoons olive oil, extra

To Serve:

Old El Paso™ Tortillas 6pk

½ cup light sour cream

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¼ green cabbage, fi nely shaved

1 red onion, sliced

1 cucumber, cut into matchsticks

1. Combine oil and Fajita Spice Mix, add fi sh

and toss to coat. Preheat barbecue and

cook fi sh for 3 minutes each side or until

charred & cooked through. Remove, cover

and set aside. Brown limes on barbecue,

cut side down.

2. Coriander Salsa Verde: Blend onion,

jalapeno chili, lime juice (extra) coriander

(leaves and stems) and olive oil in a small

food processor or with a stick blender.

3. For authentically charred tortillas – open

tortilla pouch, discard Freshness Sachet.

Remove tortillas from pouch and char on

barbecue for 5 – 10 seconds on one side only.

Wrap in tea towel until ready to serve.

4. In a small bowl, combine sour cream,

smoked paprika and cayenne pepper.

5. Serve fi sh, charred limes and tortillas,

salad, Salsa Verde and seasoned sour

cream to the table on a board or platter.

Discover more delicious recipes like this from Old El Paso™ on

©General Mills.

http://plateful.com

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21www.donnahay.com

quick fix

heirloom tomato, harissa and green olive bruschetta

¹⁄³ cup (40g) pitted green (Sicilian) olives, chopped

¹⁄³ cup flat-leaf parsley, chopped

1 tablespoon toasted pine nuts, chopped

1 tablespoon lemon juice

sea salt and cracked black pepper

1 teaspoon harissa paste

2 tablespoons extra virgin olive oil

4 slices sourdough bread

250g mixed heirloom tomatoes, sliced

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

Place the olive, parsley, pine nuts, lemon juice, salt and

pepper in a medium bowl. Mix to combine and set aside.

Preheat a char-grill pan or barbecue over high heat.

Place the harissa and oil in a small bowl and mix to

combine. Brush each side of the bread lightly with half

the harissa oil and cook for 1–2 minutes each side.

Add the remaining harissa oil to the olive mixture and

stir to combine. Top each slice of bread with tomato,

the olive mixture and mint leaves to serve. Makes 4.

quick fix | bruschettaMake light work of summer entertaining with these fast and fresh

ideas – bruschetta like you’ve never seen it before, magical marinades and rubs, plus treats with a touch of frost to finish.

photography WILLIAM MEPPEM styling STEVE PEARCE

22 www.donnahay.com

lemon, ricotta, basil and honey bruschetta


extra virgin olive oil, for brushing, plus extra to serve

¹⁄³ cup (65g) ricotta

1 tablespoon lemon zest

¼ cup basil leaves

1 teaspoon pink peppercorns, crushed

sea salt flakes

1 tablespoon honey, to serve

Preheat a char-grill pan or barbecue over high

heat. Brush each side of the bread lightly with

oil and cook for 1–2 minutes each side. Spread

each slice with ricotta and sprinkle with the

lemon zest, basil, peppercorns and salt. Drizzle

with extra oil and the honey to serve. Makes 4.

quick fix

white bean, horseradish and salami bruschetta

1 x 400g can white (cannellini) beans, rinsed and drained

2 teaspoons horseradish cream

¼ cup (60g) mascarpone

1 tablespoon extra virgin olive oil,

plus extra for brushing and drizzling



12 slices (150g) hot salami

½ cup watercress leaves


Place the beans, horseradish, mascarpone, oil, salt

and pepper in a medium bowl. Using a fork, mash

to a paste and set aside. Brush each side of the bread

lightly with oil and cook for 1–2 minutes each side.

Spread each slice with the bean mixture and top with

salami and watercress. Sprinkle with salt and pepper

and drizzle with oil to serve. Makes 4.

24 www.donnahay.com

pesto, white anchovy and mozzarella bruschetta

1 cup baby rocket leaves, chopped

2 tablespoons store-bought pesto

¼ cup (60ml) extra virgin olive oil,

plus extra for brushing and drizzling

8 white anchovies

2 teaspoons white balsamic vinegar


1 clove garlic, halved

2 x 100g buffalo mozzarella, torn

½ teaspoon chilli flakes


Place the rocket, pesto, oil, anchovies and vinegar in

a bowl and mix to combine. Set aside. Brush each side

of the bread lightly with oil and cook for 1–2 minutes

each side. Rub each slice with garlic and top with the

pesto mixture and mozzarella. Drizzle with oil and

sprinkle with the chilli flakes to serve. Makes 4.

quick fix

quick fix | marinades

spicy mint, lime and honey marinade

1 cup mint leaves

½ cup coriander (cilantro) leaves

1 long red chilli, chopped

1 tablespoon finely grated lime rind

¼ cup (60ml) lime juice

½ cup (125ml) extra virgin olive oil

1 tablespoon honey

2 teaspoons sea salt flakes

1 teaspoon cracked black pepper

Place the herbs, chilli, lime rind and juice, oil, honey, salt and

pepper in a small food processor. Process until fine. Makes 1 cup.

Serving suggestion: For a great starter, mix ¼ cup (60ml) of the

marinade with 16 green (uncooked) prawns (shrimp) and set

aside for 3 minutes. Heat a char-grill pan or barbecue over

medium heat. Add the prawns and cook, turning, for 3–4 minutes

or until cooked through. Serve with the extra marinade.

Tip: Fresh, zesty and super versatile, this marinade is also perfect

with lamb, beef or chicken. It will keep in the fridge for 2–3 days.

chilli, coconut and lemongrass marinade

1 x stalk lemongrass, white part only, chopped

1 tablespoon finely grated ginger

1 clove garlic

1 long green chilli, chopped

¼ cup coriander (cilantro) leaves

2 teaspoons caster (superfine) sugar

2 teaspoons fish sauce

2 tablespoons vegetable oil

1 tablespoon lime juice

½ cup (125ml) coconut milk

quick fix

Place the lemongrass, ginger, garlic, chilli, coriander,

sugar, fish sauce and oil in a small food processor and

process until fine. Add the lime juice and coconut milk

and mix to combine. Makes ¾ cup.

Serving suggestion: For an easy summer dinner, mix

½ cup (125ml) of the marinade with 12 cleaned, halved

squid tubes and set aside for 10 minutes. Preheat a char-grill

pan or barbecue over high heat. Thread the squid onto

12 soaked bamboo skewers and cook for 1 minute each side

or until just cooked. Sprinkle with baby mint leaves to serve.

Tip: This marinade also partners beautifully with fish, chicken

and pork for a delicious summer grill.

smoky sumac, chilli and lime rub

1½ tablespoons ground smoked paprika

2 teaspoons ground paprika

1 teaspoon chilli flakes

2 teaspoons ground sumac

2 teaspoons brown sugar

½ teaspoon cracked black pepper

1 tablespoon sea salt flakes

1 tablespoon finely grated lime rind

27www.donnahay.com

Place the paprika, chilli, sumac, sugar, pepper, salt and

lime rind in a bowl and mix well to combine. Makes ½ cup.

Serving suggestion: Spice up your summer feast by tossing

450g chicken wings with ¼ cup (60ml) of the rub and

1 tablespoon of extra virgin olive oil. Preheat oven to 180°C

(350°F). Place the wings on a wire rack set above a baking

tray and roast for 20–30 minutes or until golden and cooked

through. Sprinkle with extra rub and serve with lime wedges.

Tip: Try rubbing this smoky blend on pork ribs, steak and chicken

thighs. You can store it in the refrigerator for up to one month.

http://www.donnahay.com

quick fix

lemon, salt and sichuan pepper rub

1 tablespoon Sichuan peppercorns

2 tablespoons store-bought crispy fried shallots (eschalots)

1½ tablespoons sea salt flakes

1 tablespoon finely grated lemon rind

Place the peppercorns and shallots in a mortar and pound

with a pestle until coarse. Add the salt and lemon rind and

mix to combine. Makes ½ cup.

Serving suggestion: Rubs aren’t just for meats – try this tasty

tofu option. Toss 350g firm tofu pieces with 2 tablespoons

of the rub. Heat 1 tablespoon vegetable oil in a large frying

pan over high heat. Add half the tofu and cook, turning,

for 2–3 minutes or until golden. Repeat with the oil and

remaining tofu. Serve with micro salad mix and extra rub.

Tip: This zesty, salty rub is also ideal for adding extra punch to

fish, chicken and pork. It will keep in the fridge for up to one month.

29www.donnahay.com

quick fix | milky pops

cookies and cream popsicles

½ cup (125ml) single (pouring) cream

1¼ cups (310ml) milk

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

1 teaspoon vanilla extract

15 cream-filled chocolate biscuits (140g), crushed

Place the cream, milk, sugar and vanilla in a medium

bowl and whisk until the sugar has dissolved. Add the

biscuit and stir to combine. Divide the mixture between

8 x ¹⁄ ³-cup-capacity (80ml) popsicle moulds and insert

popsicle sticks. Freeze for 4–5 hours or until frozen. Makes 8.


choc-dipped banana popsicles

1½ cups (375ml) milk

1 cup mashed banana (about 2 large bananas)


2 teaspoons vanilla extract

200g dark chocolate, melted

1 tablespoon vegetable oil

Place the milk, banana, sugar and vanilla in a blender

and blend until smooth. Divide the mixture between


popsicle sticks. Freeze for 4–5 hours or until frozen.

Remove the popsicles from their moulds and place on

a tray lined with non-stick baking paper. Place the

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

Dip each popsicle halfway into the chocolate mixture.

Return to the tray and freeze for a further 5 minutes

or until set. Makes 8.

31www.donnahay.com

quick fix

caramel swirl popsicles

1 cup (250ml) milk

1¼ cups (310ml) single (pouring) cream

2 tablespoons malt powder


¼ cup (60ml) caramel topping

2 tablespoons single (pouring) cream, extra

Place 8 x ¹⁄ ³-cup-capacity (80ml) popsicle moulds in the

freezer to chill. Place the milk, cream, malt powder and

sugar in a medium bowl. Whisk until the sugar has dissolved

and set aside. Place the caramel and extra cream in a small

bowl and mix to combine. Using a teaspoon, drizzle the

caramel down the sides of the frozen moulds. Divide the

milk mixture between each mould, insert popsicle sticks

and freeze for 4–5 hours or until frozen. Makes 8.


32 www.donnahay.com

quick fix

chocolate milkshake popsicles

2 cups (500ml) milk

¼ cup (25g) Dutch cocoa powder

¾ cup (120g) icing (confectioner’s) sugar


Place the milk, cocoa, sugar and vanilla in a blender

and blend until smooth. Divide the mixture between


popsicle sticks. Freeze for 4–5 hours of until frozen. Makes 8.

Tip: Most popsicle moulds have lids to keep sticks in place while

they are freezing. If you don’t have this type of mould you can cover

the filled popsicle tray with two layers of aluminium foil and make

small incisions for each stick.


kitchen styleYour favourite donna hay silicone kitchen tools are now

available in stylish indigo. Durable and dishwasher safe, the

cook's spoon, spatula and spoonula make an ideal addition

to your bakeware collection. Plus, they go perfectly with

our range of napery in classic beach navy – from tea towels

to elegant aprons. Available from $12.95 at donnahay.com

your digital edition Did you know that donna hay magazine is now available to

download for just $4.99 at Google Play? That means you

can get all the fast, fresh and simple ideas you love about

the magazine on your android device, including extra

features such as video footage. Plus, there's a clever cook

mode, with simple steps in a larger format, so you can use

your device while creating delicious dishes in the kitchen.

a donna hay wishlistAre you planning something new, exciting and special in

the new year? Whether you're a bride-to-be or have a notable

birthday coming up, the donna hay general store gift registry

is a simple way to organise a gift list for your guests (leaving

you with one less thing to worry about!). We’ll package up

your presents and organise to have them delivered at a time

that suits you. Visit donnahay.com.au/giftregistry to find out

more and to browse our beautiful collection of gift ideas.

what’s new…There are exciting new products availablein the donna hay general store, as well as anew way to enjoy the magazine. Plus, if youhave a special occasion coming up, why notconsider starting a list at our gift registry?

for the latest news, visit donnahay.com

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donna hay news

lime and tequila chickenwith smoky chilli sauce


casualchicsummer


ISSUE 79

FEB/MAR 2015

www.donnahay.com

the new grill

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http://donnahay.com.au/giftregistry

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crafted by natureOn an organic farm in the rich pastures of the Goulburn Valley

in Victoria, an Australian family is following age-old traditions

and working with nature to produce pure pot-set yoghurt.

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Peter Smith, John Schofield and Melinda Smith

ADVERTISING FEATURE

visit www.jalna.com.au

A little pot of purity

pure pot-set qualityPeter and Melinda Smith, who run the Jalna biodynamic organic farm for the

McLaren family, believe life should be as simple and uncomplicated as possible.

On the farm, located just outside of Echuca in Victoria, they adopt a holistic,

organic approach. They lovingly tend to the lush pastures and herd of cows to

supply the best-quality milk to make Jalna’s traditional pot-set yoghurts. Jalna

produces yoghurt in the most natural way – they simply take the fresh milk

sourced from local farms, add friendly probiotic cultures, place it in pots,

sealing with a lid, and create the ideal environment to let nature do the rest.

Jalna is a second-generation family business, with the McLaren story beginning

over 36 years ago when they purchased a small dairy from a Polish migrant who

specialised in making cheese, cream and pot-set yoghurt. The dairy was called

‘Jalna’, so they decided to keep the name and continue the pot-set tradition.

Quality Assurance Manager, John Schofield, is always on hand to ensure

the finest ingredients are used to make the yoghurts, with absolutely no

artificial ingredients, gums, stabilisers or cane sugar. The team is passionate

about the way they make their yoghurt and believe that the delicious results

speak for themselves – they know that food made in a natural way not only

tastes better, but is better for you. “Life in Australia is wonderful, with our

vast outdoors and abundance of delicious foods and fresh ingredients,” says

Melinda. “We want Australians everywhere to enjoy our small contribution.”

Jalna is a second-generation Australian family business, passionate about making traditional pot-set yoghurt.

http://www.jalna.com.au

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Keep your cool this season with these fast and vibrant feasts. Bright summer bowls, spicy grills and simple zesty pastas will

ensure balmy evenings are a breeze.


. e a s y .

weeknights

Cook the pasta in a large saucepan of salted boiling water

for 8–10 minutes or until al dente. Drain and set aside.

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

the garlic and cook, stirring, for 1 minute or until lightly

browned. Add the capers and cook for a further 1 minute.

Add the pasta, tomato, vinegar, tuna, parsley, lemon zest,

salt and pepper and toss to combine. Divide between

serving bowls and drizzle with the lemon juice and extra

olive oil to serve. Serves 4.

500g spaghetti

2 tablespoons extra virgin olive oil, plus extra for drizzling

4 cloves garlic, thinly sliced

¼ cup (50g) capers, drained

400g cherry tomatoes, quartered

¼ cup (60ml) red wine vinegar

2 x 185g cans chilli-flavoured tuna, drained

3 cups flat-leaf parsley leaves, finely chopped

2 tablespoons lemon zest


¹⁄³ cup (80ml) lemon juice

chilli tuna pasta

easy weeknights

ONE

Preheat oven to 250°C (500°F). Place the smoked paprika,

cayenne pepper, cumin and oregano in a large bowl.

Add the oil, 1 tablespoon of the vinegar, the sugar, salt

and pepper and mix to combine. Reserve and set aside

2 tablespoons of the marinade. Add the garlic and chicken

to the bowl and toss well to coat. Place the chicken on

a large lightly greased baking tray lined with non-stick

baking paper and roast for 15–18 minutes or until golden

and cooked through.

While the chicken is roasting, place the bread, water,

reserved marinade and remaining vinegar in a small

food processor and process until combined. Serve with

the chicken and lemon wedges. Serves 4.

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1½ tablespoons dried oregano leaves

¼ cup (60ml) extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon brown sugar


3 cloves garlic, crushed

12 x 120g chicken drumsticks

2 slices white bread, torn

¹⁄³ cup (80ml) water

lemon wedges, to serve

portuguese-style chicken drumsticks

TWO

easy weeknights

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Place the fish sauce and chilli jam in a large bowl and

whisk until well combined. Add the eggs and whisk to

combine. Heat 2 teaspoons of the oil in a 15cm non-stick

frying pan over high heat. Add ¹⁄³ cup (80ml) of the egg

mixture and swirl to coat the base of the pan. Cook for

1 minute or until the egg is just beginning to set. Remove

from the pan, fold in half, set aside and keep warm.

Repeat with the remaining oil and egg mixture to make 4

omelettes. Place the omelettes on plates and top with the

prawns, cucumber, carrot, bean sprouts and coriander.

Serve with the extra chilli jam and lime wedges. Serves 4.

+ If baby cucumbers are unavailable, simply halve 1 large

Lebanese cucumber and cut into small lengths.

1 tablespoon fish sauce

1 tablespoon chilli jam, plus extra to serve

8 eggs

2 tablespoons peanut oil

16 large cooked prawns (shrimp), peeled and cleaned

4 baby cucumbers+, quartered

1 carrot, peeled and shredded

1 cup (80g) bean sprouts, trimmed

1 cup coriander (cilantro) leaves

lime wedges, to serve

spicy omelettes with asian prawn salad

THREE

easy weeknights

Place the yoghurt, tahini, lemon juice, salt and pepper in

a large bowl and stir to combine. Add the cabbage, onion,

dill, sultanas and pine nuts and toss to combine. Set aside.

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

Place the harissa, oil, salt and pepper in a small bowl and

mix to combine. Thread the meat onto 16 metal skewers

and brush with the harissa mixture. Cook, in batches, for

2–3 minutes each side for medium, or until cooked to your

liking. Serve the skewers with the slaw. Serves 4.

½ cup (140g) plain (Greek-style) yoghurt

2 tablespoons tahini

¼ cup (60ml) lemon juice


700g white cabbage, thinly sliced

3 green onions (scallions), shredded

1 cup dill sprigs, chopped

¹⁄³ cup (55g) sultanas

¹⁄³ cup (50g) pine nuts, toasted

1 tablespoon harissa paste


850g beef rump, trimmed and cut into 1cm-thick slices

lemon wedges, to serve

harissa beef skewers with tahini slaw

FOUR

easy weeknights

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Place the chickpeas, lamb, dukkah, garlic, parsley,

eggwhite, honey, salt and pepper in a large bowl and

mix well to combine. Divide into four equal portions

and shape into 1cm-thick patties. Set aside.

Brush the eggplant with oil and cook for 3–4 minutes

each side or until charred. Divide the cheese between the

bases of the rolls and top with the eggplant. Brush the

patties with oil and cook for 2–3 minutes each side or until

cooked through. Place on top of the eggplant. Top each

burger with slices of tomato and sprinkle with salt, pepper

and the extra dukkah. Sandwich with the tops of the rolls

and serve with spinach leaves and yoghurt. Serves 4.

1 x 400g can chickpeas, drained, rinsed and lightly crushed

500g lamb mince

¼ cup (35g) store-bought dukkah, plus extra to serve


½ cup flat-leaf parsley leaves, chopped

1 eggwhite

2 tablespoons honey


1 medium eggplant (aubergine), thinly sliced

extra virgin olive oil, for brushing

160g havarti cheese, sliced

4 soft white rolls or burger buns, halved

sliced tomato, baby spinach and Greek-style yoghurt, to serve

spiced lamb and chickpea burgers

FIVE

easy weeknights

Preheat oven to 220°C (425°F). Place the flatbreads on

baking trays lined with non-stick baking paper and

spread each with the tomato paste. Divide the havarti,

pancetta, tomato, ricotta and eggs between the bases and

sprinkle with salt and pepper. Bake for 12–15 minutes or

until the eggs are just set. Allow the pizzas to stand

for 2–3 minutes before sprinkling with the parmesan

to serve. Serves 4.

+ Havarti is a buttery, mild, semi-soft cow's milk cheese.

Find it in most supermarkets and delicatessens, or substitute

with a mild cheddar.

2 large Lebanese flatbreads

¹⁄³ cup (95g) tomato paste

2 cups (160g) grated havarti+

8 slices flat pancetta

200g mixed cherry tomatoes, halved

1 cup (200g) ricotta

6 eggs


finely grated parmesan, to serve

pancetta, egg and tomato cheat’s pizza

SIX

easy weeknights

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Place the chorizo in a small food processor and process

until finely chopped. Heat the oil in a large non-stick

frying pan over high heat. Add the chicken, chorizo,

garlic, chilli, salt and pepper and cook, breaking up any

lumps with a wooden spoon, for 12–15 minutes or until

browned and cooked through.

Divide the chicken mixture between the tortillas.

Top with the avocado, sour cream, black beans and

coriander. Serve with the chilli sauce, lime and extra

sour cream. Serves 4.

250g firm air-dried chorizo, cases removed and chopped


500g chicken mince


½ teaspoon chilli flakes


8 small tortillas, warmed

1 avocado, seeded and sliced

½ cup (120g) sour cream, plus extra to serve

1 x 400g can black beans, rinsed and drained


chilli sauce and lime wedges, to serve

chicken and chorizo tacos

SEVEN

easy weeknights

Heat 2 tablespoons of the oil in a large non-stick frying

pan over high heat. Add the ginger and garlic, and cook

for 1–2 minutes or until lightly golden. Add the quinoa

and cook, stirring occasionally, for 10–12 minutes, or

until lightly toasted. Add the onion and soy sauce and

toss to combine.

While the quinoa mixture is cooking, heat the

remaining oil in a medium non-stick frying pan over high

heat. Cook the salmon for 3–4 minutes each side or until

cooked to your liking. Divide the quinoa and salmon

between plates and sprinkle with salt and pepper. Serve

with the cucumber, red onion, basil and lime. Serves 4.

+ Cook the quinoa according to packet instructions.

¼ cup (60ml) peanut oil

2 tablespoons shredded ginger

3 cloves garlic, thinly sliced

1½ cups (300g) white quinoa, cooked+

3 green onions (scallions), thinly sliced

2 tablespoons light soy sauce

4 x 160g salmon fillets, skin-on and halved


1 Lebanese cucumber, seeded and thinly sliced

1 small red onion, thinly sliced

1 cup basil leaves


salmon with ginger quinoa

EIGHT

easy weeknights

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Cook the pasta in a large saucepan of salted boiling

water for 2 minutes or until al dente. Refresh under

cold running water and set aside.

Place the peas in a large bowl and gently crush with

a fork. Add the zucchini, half the chilli, the oil, lemon

juice, pesto, pasta, salt and pepper and toss to combine.

Divide between serving plates, top with the ricotta,

the extra pesto and the remaining chilli. Sprinkle

with mint and parmesan to serve. Serves 4.

3 store-bought fresh lasagne sheets, cut into 6cm lengths

1 cup (120g) frozen peas, thawed

1 zucchini (courgette), grated

2 small red chillies, finely chopped

1 tablespoon extra virgin olive oil


¼ cup (65g) store-bought pesto, plus extra to serve


1 cup (200g) ricotta

1 cup mint leaves

½ cup (40g) finely grated parmesan, to serve

zucchini and ricotta summer lasagne

NINE

easy weeknights

To make the olive and cashew pesto, place the olives,

cashews, basil, lemon juice, oil, salt and pepper in a small

food processor and process until combined. Set aside.


Brush the bread with oil and cook for 1–2 minutes each

side or until toasted. Set aside.

Working in batches, brush the fish with oil and cook,

skin-side down, for 3 minutes. Turn and cook for a further

1 minute or until just cooked through.

Divide the watercress, radish and toast between plates.

Spread the toast with pesto and top with the fish. Sprinkle

with salt and pepper and drizzle with oil to serve. Serves 4.

8 thin slices sourdough bread

extra virgin olive oil, for brushing and drizzling

8 x 100g snapper fillets, skin on

2 cups (100g) watercress

500g radishes, trimmed and halved

olive and cashew pesto

1 x 360g jar pitted Sicilian (green) olives, drained

½ cup (75g) roasted cashews

½ cup basil leaves

2 tablespoons lemon juice

1 tablespoon extra virgin olive oil


char-grilled snapper and green olive pesto bruschetta

TEN

easy weeknights

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flatbread

how to cook | flatbreadThese soft and smoky homemade flatbreads are definitely worth

the extra effort. Irresistible when served warm and fresh from the grill, simply add your favourite dips, salads and the best barbecued meats.

photography WILLIAM MEPPEM styling JESSICA BROOK

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how to cook

flatbread

2 teaspoons dry yeast

1 teaspoon caster (superfine) sugar

²⁄³ cup (160ml) milk, at room temperature

¹⁄³ cup (80ml) water, at room temperature

2½ cups (320g) 00 (superfine) flour+

1 teaspoon sea salt flakes

1 tablespoon extra virgin olive oil, plus extra for greasing

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

stir to combine. Set aside for 5 minutes or until the mixture

starts to bubble and the surface looks foamy.

Place the flour and salt in a large bowl and mix to combine.

Add the oil to the yeast mixture and stir to combine.

Gradually add the yeast mixture to the flour mixture, mixing

until combined. Turn out onto a lightly floured surface

and knead for 4–5 minutes or until smooth. Place the dough

in a large, lightly oiled bowl, cover with a damp tea towel

and allow to stand for 40 minutes or until doubled in size.


Punch the air out of the dough and divide into 6 equal pieces.

Roll out each piece on a lightly oiled surface to a 20cm round.

Cook the flatbreads, in batches, for 1–2 minutes each side, or

until they puff slightly. Transfer to a clean dry tea towel and

cover until ready to serve. Makes 6.

+ 00 or bread flour is available from the baking aisle of the supermarket.

tips + tricks+ Flatbreads are delicious with hummus or tzatziki and a

squeeze of lemon. They're a great partner for barbecued

meats and fish, too (see our beautiful grills on page 90).

+ Keep the flatbreads warm and soft before serving by

placing them between the folds of a clean tea towel.

+ Wrap any unused dough in plastic, refrigerate and use

within 1 day. You can freeze cooked flatbreads in zip-lock

bags, then defrost and reheat to serve.


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drinks | flavoured ice cubesPop one of these colourful, fruity and juicy jewels into your favourite tipple for a refreshing tropical drink that's as cool as ice!


cucumber and lime ice cubes

Using a hand-held stick blender, blend 100g chopped Lebanese

cucumber and ¼ cup (60ml) coconut water until smooth.

Divide half the cucumber mixture between 6 moulds of a

12 x 30ml-capacity ice cube tray. Divide ¹⁄³ cup (80ml) coconut

water between the remaining 6 moulds. Top each mould with

1 thin slice of lime and freeze for 30 minutes. Top up moulds

with remaining cucumber mixture and ¹⁄³ cup (80ml) coconut

water, alternating layers, and freeze for a further 30 minutes or

until frozen. Pop out and serve in your desired drink. Makes 12.

Serving suggestion: This refreshing flavour is perfect with gin and tonic

or to add to sparkling mineral water with a dash of elderflower cordial.

coconut and lychee ice cubes

Using a hand-held stick blender, blend 150g peeled, pitted

and chopped lychees and ¼ cup (60ml) coconut water until

smooth. Divide half the lychee mixture between 6 moulds

of a 12 x 30ml-capacity ice cube tray. Divide ¹⁄³ cup (80ml)

coconut water between the remaining 6 moulds and freeze

for 30 minutes. Top up moulds with the remaining lychee

mixture and ¹⁄³ cup (80ml) coconut water, alternating layers,

and freeze for a further 30 minutes or until frozen. Pop

out and serve in your desired drink. Makes 12.

Serving suggestion: These tropical ice cubes will freshen up a vodka

soda or simply serve with sparkling mineral water and mint leaves.

ginger beer and orange ice cubes

Divide ¹⁄³ cup (80ml) ginger beer between 6 moulds of

a 12 x 30ml-capacity ice cube tray. Divide ¹⁄³ cup (80ml)

orange juice between the remaining moulds and freeze

for 30 minutes. Top up moulds with ¹⁄³ cup (80ml) ginger

beer and ¹⁄³ cup (80ml) orange juice, alternating layers,

and freeze for a further 30 minutes or until frozen. Pop

out and serve in your desired drink. Makes 12.

Serving suggestion: The tangy citrussy flavour of these ice cubes

make them perfect in a tumbler of whiskey, or add to sparkling

wine with a dash of fresh orange juice.

blood orange swirl ice cubes

Divide ¾ cup (180ml) blood orange juice between moulds

of a 12 x 30ml-capacity ice cube tray and freeze for 15 minutes

or until just beginning to freeze. Top up with ¾ cup (180ml)

orange juice to create a swirled effect and freeze for a further

45 minutes or until frozen. Pop out and serve in your desired

drink. Makes 12.

Serving suggestion: Use these ice cubes as a delicious base for your

Campari and soda. You can buy blood orange juice, either fresh or

in cartons, from delis and greengrocers.

pineapple and coconut ice cubes

Divide ¹⁄³ cup (80ml) pineapple juice between 6 moulds of a

12 x 30ml-capacity ice cube tray. Divide ¹⁄³ cup (80ml) coconut

milk between the remaining moulds and freeze for 30 minutes.

Top up moulds with ¹⁄³ cup (80ml) pineapple juice and ¹⁄³ cup

(80ml) coconut milk, alternating layers, and freeze for a further

30 minutes or until frozen. Pop out and serve in your desired

drink. Makes 12.

Serving suggestion: This pine-coconut mix is a great match for white

rum or spiced rum – just top up with pineapple juice and soda water.

raspberry and peach ice cubes

Using a hand-held stick blender, blend ½ cup (80g) frozen

raspberries, ¹⁄³ cup (80ml) coconut water and 1 tablespoon

icing (confectioner’s) sugar until smooth. Divide half the

raspberry mixture between 6 moulds of a 12 x 30ml-capacity

ice cube tray. Divide ¹⁄³ cup (80ml) peach nectar between the

remaining 6 moulds and freeze for 30 minutes. Top up moulds

with the remaining raspberry mixture and ¹⁄³ cup (80ml) peach

nectar, alternating layers, and freeze for a further 30 minutes.

Pop out and serve in your desired drink. Makes 12.

Serving suggestion: Drop one of these fruity ice cubes in a flute of

sparkling wine or champagne just before serving, for a fizz that's

ideal for toasting the summer.

Tip: You can play with the layers and flavours of your ice cubes

by varying the amount of liquid you pour into each mould.

51www.donnahay.com

drinks . flavoured ice cubes


ADVERTISING FEATURE

the eventOn Friday 17 October, 2014, 15 lucky

winners and their guests were treated

to an enchanting dinner, hosted at the

donna hay studios. A beautiful night was

had by all, thanks to American Express.

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location . positano

FROM

PositanoBe seduced by the dramatic cliffs tumbling into an ocean

of turquoise, the sun-bleached villas in pastel hues and the steep winding alleys of charming Positano. This pretty

fishing village is a jewel on Italy's Amalfi Coast, where lovingly crafted dishes, sweet flavours and bountiful fresh produce are shared by the sea in the company of lovers,

friends and holidaymakers. Wish you were here.

photography CON POULOS food photography CHRIS COURT styling STEVE PEARCE

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location . positano

57www.donnahay.com

Our Italian

romance begins,

lounging on the

sun-drenched pebbled beach

in this dreamy coastal hamlet.


58 www.donnahay.com

location . positano

Local providores overflow

with an abundance of

bright and fresh ingredients, ready to be crafted into

simple rustic fare.

zucchini and provolone tart

6 eggs


¾ cup (180ml) milk

¾ cup (180ml) single (pouring) cream

¾ cup (60g) finely grated parmesan, plus extra to serve

350g provolone, thinly sliced

6 yellow squash (220g), thinly sliced

2 green zucchini (courgette) (200g), thinly sliced

2 grey zucchini (courgette) (200g), thinly sliced

pastry

2¾ cups (410g) plain (all-purpose) flour

1½ teaspoons sea salt flakes

300g cold unsalted butter, chopped

¹⁄³ cup (80ml) iced water

Preheat oven to 200°C (400°F). To make the pastry, place the

flour, salt and butter in a food processor and process until the

mixture resembles breadcrumbs. With the motor running,

gradually add the water and process until the mixture comes

together to form a dough. Shape into a disc, wrap in plastic

wrap and refrigerate for 1 hour.

Roll out the dough on a well-floured surface to 5mm thick.

Lightly grease a 24cm x 34cm x 3.5cm rectangular tin. Line the

tin with the pastry, allowing a 3cm overhang, and reserve any

trimmings. Line the pastry case with non-stick baking paper, fill

with baking weights or uncooked rice and bake for 20 minutes.

Carefully remove the baking weights and paper+. Reduce oven

to 180°C (350°F) and bake for a further 15–20 minutes, or until

the pastry is lightly golden.

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

large bowl, whisk to combine and set aside. Place the provolone,

in a single layer, over the base of the tart. Top with the squash

and zucchini and pour the cream mixture over the top. Bake for

45–50 minutes or until golden and just set. Set aside to cool to

room temperature. Using a small serrated knife, carefully trim

the overhanging pastry and discard. Sprinkle with extra

parmesan to serve. Serves 6–8.

+ After you first bake the case, you may notice a few cracks in the pastry.

Use the reserved trimmings to patch up any holes before baking again.


zucchini and provolone tart

spaghetti with garlic, ricotta,

tomato and crispy salami

location . positano

61www.donnahay.com

Winding through

cobbled alleys on the

way to lunch, the sweet

scent of blooms in

vibrant violets, pinks

and brilliant magenta

fills the sea-side air.


A tangy citrus crush or icy fruit cocktail is the

perfect refreshment to enjoy against an

idyllic ocean backdrop of the clearest blue.

icy lemon cups

62 www.donnahay.com

icy lemon cups

½ cup (110g) caster (superfine) sugar

3 strips lemon rind

¼ cup (60ml) lemon juice

2 tablespoons water

3 cups ice cubes

Place the sugar, lemon rind, lemon juice and water in a small

saucepan over high heat and bring to the boil. Remove from

the heat, discard the rind and refrigerate until cold.

Place the ice and lemon mixture in a blender and blend

until finely crushed. Spoon into cups to serve. Serves 4.

campari with watermelon and soda

500g chopped seedless watermelon


¼ cup (55g) caster (superfine) sugar

¹⁄³ cup (80ml) Campari

1½ cups (375ml) soda water

crushed ice, to serve

lime slices, to serve

Place the watermelon, lime juice and sugar in a blender and

blend until smooth. Divide between 4 tall glasses. Top with

the Campari, soda and ice and serve with lime. Serves 4.


campari with watermelon and soda

location . positano

location . positano

limoncello and pistachio cannoli

1½ cups (225g) plain (all-purpose) flour, plus extra for dusting

1 tablespoon caster (superfine) sugar

30g unsalted butter, chopped

1 egg, separated

½ cup (125ml) white wine

vegetable oil, for deep-frying

slivered pistachios, to serve

limoncello filling

2 cups (400g) ricotta

1 cup (250g) mascarpone

½ cup (160g) icing (confectioner’s) sugar, plus extra for dusting


1 teaspoon finely grated lemon rind

½ cup (125ml) limoncello

Place the flour, sugar and butter in a food processor and

process until the mixture resembles fine crumbs. With the

motor running, add the egg yolk and wine and process until

a smooth, sticky dough forms. Turn out and divide into four

equal pieces. Wrap in plastic wrap and allow to stand at room

temperature for 15 minutes.

While the dough is resting, fill a saucepan half-full with

oil and place over medium heat until the temperature reaches

180°C (350°F) on a deep-frying thermometer. Working in batches,

roll out the dough on a surface dusted lightly with flour to 2mm

thick. Using a sharp knife, cut the pastry into 22 x 10cm x 8cm

rectangles. Working in batches, wrap the pastry around cannoli

moulds+, brushing the edges with eggwhite to seal. Carefully

lower into the oil and cook for 1–2 minutes, or until golden and

crisp. Drain on absorbent paper for 1–2 minutes, or until the

moulds have cooled slightly, before sliding the pastry cases off.

To make the limoncello filling, place the ricotta, mascarpone,

sugar, vanilla, lemon rind and limoncello in a food processor and

process for 3–4 minutes or until smooth. Place in a piping bag

fitted with a 1.7cm-round nozzle and fill the cases. Press the ends

with pistachios and dust with icing sugar to serve. Makes 22.

+ Cannoli moulds are available from cookware stores. If you can't find

them, buy dried cannellini pasta tubes and roll the pastry around the

pasta (discarding the pasta after use). The cannoli tubes can be made

1–2 days in advance and stored in an airtight container. Keep filled

cannoli in the refrigerator for up to 2 days.

Live la dolce vita

with these pretty

cannoli, bursting with the sweet, tart flavour

of limoncello, emerald

pistachio and a

sprinkling of sugar.

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location . positano

hazelnut, orange and ricotta cake

1 cup (140g) hazelnuts, toasted and skins rubbed off

¹⁄³ cup (50g) plain (all-purpose) flour

3 eggs


40g unsalted butter, melted

4 cups (800g) firm ricotta

1 cup (220g) caster (superfine) sugar, extra

2 tablespoons finely grated orange rind


1 cup (250ml) single (pouring) cream, whipped to soft peaks

icing (confectioner’s) sugar, for dusting

1 cup (150g) cherries, to serve

Preheat oven to 180°C (350°F). Line the bases of 2 x lightly

greased 22cm springform tins with non-stick baking paper

and set aside. Place the hazelnuts and flour in a food processor

and process to a fine meal. Set aside.

Place the eggs and sugar in the bowl of an electric mixer

and beat for 6 minutes or until tripled in size. In three batches,

using a large metal spoon, fold the hazelnut meal into the

egg mixture. Add the butter and gently fold to combine. Divide

the mixture between the tins and smooth with a palette knife.

Bake for 15 minutes or until dry to the touch. Set aside for

15 minutes to cool, before removing from the tins.

While the cakes are cooling, place the ricotta, sugar, orange

rind and vanilla in the bowl of an electric mixer and beat on

high speed for 4 minutes or until smooth. Fold through the

whipped cream and set aside.

Line the base and sides of one of the cleaned tins with

non-stick baking paper. Place one of the cakes in the base

of the tin. Spoon the ricotta mixture over the cake and

smooth with a palette knife. Top with the remaining cake

and press lightly to secure. Freeze for 1 hour or until set.

Remove the tin, dust with the icing sugar and top with

the cherries to serve. Serves 8–10.

Tip: You can store this cake in the refrigerator for up to 2 days.

spaghetti with garlic, ricotta, tomato and crispy salami

2 heads garlic, halved

¹⁄³ cup (80ml) extra virgin olive oil, plus extra for drizzling


¼ cup (60ml) white balsamic vinegar

125g spicy salami, chopped

500g spaghetti

400g buffalo ricotta+

500g cherry tomatoes, halved

300g baby bocconcini

finely grated parmesan, to serve

1 cup basil leaves, to serve

cracked black pepper, to serve

Preheat oven to 180°C (350°F). Place the garlic on a large

sheet of aluminium foil and drizzle with 2 teaspoons of the oil.

Wrap the garlic in the foil, place on a baking tray and roast for

30 minutes or until the garlic is golden and soft. Allow to cool

slightly, push the cloves out of their skins and place in a bowl

with the salt and vinegar. Using a fork, mash to a smooth

paste. Gradually add 2 tablespoons of the oil, whisking to

combine, and set aside. Heat the remaining oil in a small

frying pan over high heat. Add the salami and cook, stirring,

for 4 minutes or until crisp and golden.

Cook the pasta in a saucepan of salted boiling water for

8–10 minutes or until al dente. Drain, reserving 1 cup (250ml)

of the cooking liquid. Return the pasta to the pan and add the

reserved liquid and the garlic mixture. Toss well to combine.

Cut the ricotta into thin wedges and divide between

plates. Top with the tomato, salami, bocconcini and pasta.

Drizzle with oil and sprinkle with parmesan, the basil and

pepper to serve. Serves 4.

+ Buffalo ricotta is available from selected cheese shops and

delicatessens. You can substitute it with regular ricotta if you like.

Complete your Italian

love story with this

irresistible creamy ricotta torta, topped with

glistening ruby cherries.


hazelnut, orange and ricotta cake

golden harvestThe abundance of plump, juicy stone fruit means summer

is well and truly here. Peaches, nectarines and apricots in honeyed tones of soft pink, rich yellow and dusty orange lend their signature

sweetness to these iced delights and luscious baked treats.


in season . stone fruit

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white peach and bourbon vanilla ice-cream


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nectarine and semolina cake

Conjuring the colours of a vivid sunset, these golden fruits are bright, beautiful and

juicy. This, along with their sweet scent, makes them our most-loved summer treat.



blistered rosehip peaches

blistered rosehip peaches

2 rosehip tea bags

½ cup (125ml) boiling water

7 medium white peaches (900g)

7 medium yellow peaches (900g)


1 vanilla bean, split and seeds scraped

4 strips orange rind

Preheat oven to 220°C (425°F). Place the tea bags and water

in a small heatproof jug and set aside to steep for 2–3 minutes.

Carefully remove the tea bags and discard. Arrange the peaches

to fit snugly in a 30cm round heavy-based ovenproof dish.

Place the sugar, vanilla and orange rind in a small bowl, stir

to combine and sprinkle over the peaches. Pour the rosehip

tea over the peaches and bake for 35–40 minutes, brushing

with the syrup halfway, until blistered and tender. Transfer

the peaches to a serving plate and drizzle with the syrup to

serve. Serves 6–8.

Tip: These baked peaches are delicious on their own, or served with

vanilla ice-cream and store-bought meringues.

nectarine and honey tray pie

4 medium white nectarines (500g), sliced

4 medium yellow nectarines (500g), sliced


2 tablespoons honey


2 tablespoons cornflour (cornstarch)

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

1 egg, lightly beaten

white (granulated) sugar ,̀ for sprinkling

pastry

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


1½ cups (240g) icing (confectioner’s) sugar

4 egg yolks

2 tablespoons iced water

To make the pastry, place the flour, butter and icing sugar

in a food processor and process until the mixture resembles

fine breadcrumbs. With the motor running, add the egg yolks

and iced water and process until a dough just comes together.

Turn out the dough onto a lightly floured surface and bring

together using your hands. Divide the dough in half and flatten

into discs. Cover in plastic wrap and refrigerate for 1 hour.

Preheat oven to 160°C (325°F). Place the nectarine, caster

sugar, honey, vanilla and cornflour in a large bowl. Gently mix

to combine and set aside. Roll out 1 piece of the dough between

2 sheets of non-stick baking paper to 3mm thick. Use the pastry

to line the base of a 37cm x 25cm Swiss roll tin. Sprinkle the

base with the almond meal and top with the nectarine mixture.

Roll out the remaining dough, as above, and place it over the

top of the pie. Press the edges with a fork to seal and trim any

excess pastry. Using a sharp knife, cut a cross in the middle of

the pastry. Brush the pastry with the egg and sprinkle with the

white sugar. Bake for 55–60 minutes or until golden and cooked

through. Serves 8.

nectarine and semolina cake

125g unsalted butter, softened

¾ cup (165g) caster (superfine) sugar


2 eggs

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

2 teaspoons baking powder, sifted

1 cup (160g) fine semolina

1 cup (250ml) buttermilk

4 medium nectarines (450g), thinly sliced

1 tablespoon caster (superfine) sugar, extra

2 tablespoons honey

¼ cup (60ml) orange juice

Preheat oven to 160°C (325°F). Lightly grease a 30cm round

heavy-based ovenproof dish. Place the butter and sugar in

the bowl of an electric mixer and beat for 6–8 minutes or

until pale and creamy. Scrape down the side of the bowl

and add the vanilla and eggs, one at a time, beating well

after each addition. Add the flour, baking powder, semolina

and buttermilk and beat until just combined. Spoon the

mixture into the prepared dish and smooth the top with

a palette knife. Place the nectarine and the extra sugar

in a large bowl, toss to combine and arrange on top of the

cake. Bake for 40–45 minutes or until golden and cooked

when tested with a skewer. Place the honey and orange juice

in a small bowl, mix to combine and spoon over the cake.

Set aside to cool slightly before serving. Serves 8–10.

The dynamic duo of white and yellow nectarines in this fruit pie adds a delicious

variation of flavour and extra sweetness.


73www.donnahay.com

nectarine and honey tray pie


74 www.donnahay.com

mixed stone fruit cobbler with raspberry and buttermilk biscuits

4 medium white peaches (500g), sliced

5 medium white nectarines (600g), sliced

6 apricots (400g), sliced




2 tablespoons cornflour (cornstarch)

icing (confectioner’s) sugar, for dusting

raspberry and buttermilk biscuits

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

plus extra for dusting

3 teaspoons baking powder, sifted



¾ cup (180ml) buttermilk

125g fresh raspberries, lightly crushed

Preheat oven to 180°C (350°F). Place the peach, nectarine,

apricot, sugar, lemon juice, vanilla and cornflour in a large

bowl and mix to combine. Transfer the fruit mixture to a

large (3-litre-capacity) ovenproof dish. Place the dish on

a large baking tray, cover with aluminium foil and bake

for 30–35 minutes or until the fruit has softened.

While the fruit mixture is baking, make the raspberry and

buttermilk biscuits. Place the flour, baking powder and caster

sugar in a large bowl and mix to combine. Use your fingertips

to rub the butter into the mixture until it resembles coarse

breadcrumbs. Add the buttermilk and use a butter knife to

mix until just combined, taking care not to overmix the dough.

Turn out onto a lightly floured surface and gently bring the

dough together. Place the raspberries on top of the dough and

lightly dust with flour. Using your hands to gently work the

raspberries into the dough, push out the dough to 2cm thick.

Use a knife or square cutter to cut 8 x 7cm squares. Place the

biscuits on top of the fruit and bake, uncovered, for a further

for 30–35 minutes or until the biscuits are golden and cooked

through. Dust with icing sugar to serve. Serves 8.

This rustic summer cobbler brings your ripened stone fruit to life. With the sweet tang of raspberries in our home-style buttermilk biscuits, just

waiting for lashings of fresh cream, it's nostalgic dessert at its best.



mixed stone fruit cobbler with raspberry and buttermilk biscuits


white peach and bourbon vanilla ice-cream

1 litre water

1½ cups (330g) caster (superfine) sugar

8 medium white peaches (1.2kg)

2 cups (500ml) milk

1 cup (250ml) single (pouring) cream

1 teaspoon vanilla bean paste

8 egg yolks

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

¼ cup (60ml) bourbon

18 amaretti biscuits (65g), crushed, to serve

Place the water and sugar in a large saucepan over high

heat and bring to the boil, stirring until the sugar is dissolved.

Add the peaches, cover with a piece of non-stick baking

paper and weigh down with a small plate to submerge.

Reduce the heat to medium and cook for 15–20 minutes

or until soft. Drain the peaches, reserving the syrup. Allow

the peaches to cool slightly before peeling. Refrigerate

4 of the peaches. Halve and remove the stones from

the remaining peaches and place the flesh in a food

processor. Process until smooth and refrigerate until cold.

Place the milk, cream and vanilla in a medium saucepan

over high heat, stirring until the mixture is just boiling.

Remove from the heat and set aside. Place the egg yolks

and extra sugar in a large bowl and whisk until pale and

thick. Pour the milk mixture slowly into the egg mixture,

whisking to combine. Return the mixture to the saucepan

over low heat and cook, stirring, for 8–10 minutes or until the

custard is thick and coats the back of a spoon. Pour into a

large bowl, cover with plastic wrap and refrigerate until cold.

Add the bourbon and peach puree to the custard and whisk

to combine. Pour into a 20cm x 30cm metal tray and freeze for

8 hours or overnight until frozen. Remove from the freezer and

cut into squares. Working in batches, place in a food processor

and process until smooth, scraping down the side of the

processor. Return to the tin and freeze for 1 hour or until

frozen. Place scoops of the ice-cream in serving bowls and

sprinkle with the amaretti. Serve with the whole peaches

and the reserved syrup. Serves 4–6.

apricot and cinnamon dutch pancakes


4 apricots (250g), halved


store-bought vanilla ice-cream, to serve

2 tablespoons ginger syrup+, to serve

pancake batter

4 eggs

¾ cup (180ml) milk


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

½ teaspoon ground cinnamon


Preheat oven to 220°C (425°F). Place a medium non-stick

frying pan over medium heat. Place the sugar on a plate.

Press the apricot halves, cut-side down, into the sugar.

Cook the apricot, cut-side down, for 2–3 minutes or until

caramelised and set aside.

Place 2 x 14cm (1-litre-capacity) ovenproof frying pans

on a large baking tray and heat in the oven for 5 minutes.

To make the pancakes, place the eggs in a blender and

blend for 2 minutes or until pale and frothy. Add the milk,

vanilla, flour, cinnamon and sugar and blend for 1 minute

or until well combined. Carefully remove the pans from

the oven and brush them generously with the butter.

Divide the batter between the pans and return to the oven.

Bake for 8–10 minutes or until golden and puffed. Serve the

pancakes immediately, topped with the apricots, ice-cream

and ginger syrup. Serves 4.

+ Ginger syrup is available from the toppings section of some

supermarkets and selected specialty food stores.

77www.donnahay.com

apricot and cinnamon dutch pancakes


make now . noodle salads

noodle marketDelicate twirls of silky noodles among fragrant herbs

and the freshest of flavours – be transported to a vibrant and bustling Asian market with these bright,

beautiful salads, just perfect for summer days.

photography WILLIAM MEPPEM

styling STEVE PEARCE

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crispy pork and crab larb


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barbecued prawn skewers with nam jim vermicelli



crispy pork and crab larb

1½ tablespoons finely grated ginger


5 coriander (cilantro) roots, chopped


500g pork mince

¼ cup (90g) oyster sauce

1 tablespoon lime juice, plus extra to serve

½ cup (125ml) water

375g rice stick noodles

500g cooked crab meat

2 cups each Thai basil and coriander (cilantro) leaves

2 cups en choy+

store-bought crispy fried shallots (eschalots), to serve

2 small red chillies, thinly sliced

Place the ginger, garlic, coriander root and oil in a bowl. Mix to

combine and set aside for 3–4 minutes. Heat a large non-stick

frying pan over high heat. Add the ginger mixture and cook for

30 seconds–1 minute or until fragrant. Add the pork and cook,

breaking up any lumps with a wooden spoon, for 8–10 minutes

or until well browned. Add the oyster sauce, lime juice and water

and cook for 2–3 minutes or until just reduced.

Place the noodles in a large bowl and pour over enough boiling

water to cover. Allow to stand for 5–10 minutes or until softened.

Drain and refresh under cold running water. Divide the noodles

and mince mixture between plates. Top with the crab, basil,

coriander, en choy, crispy shallots and chilli. Drizzle with the

extra lime juice to serve. Serves 4.

+ En choy, also known as amaranth, is an Asian leaf. You can buy

it at Asian grocery stores and greengrocers.

barbecued prawn skewers with nam jim vermicelli

200g vermicelli rice noodles

16 extra-large green (uncooked) black tiger prawns (shrimp)

peanut oil, for brushing

½ cup (75g) roasted and salted cashews, finely chopped

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

¼ cup (60ml) lime juice, to serve

green nam jim dressing

1 cup Vietnamese mint leaves


1 tablespoon peeled and finely grated galangal


2 long green chillies, 1 with seeds removed, roughly chopped



½ tablespoon fish sauce


lemongrass and coconut chicken noodle salad

4 x 180g chicken breast fillets

½ cup (125ml) white vinegar

¼ cup (65g) grated palm sugar

1 white onion, thinly sliced

1 Lebanese cucumber, thinly sliced

3 kaffir lime leaves, shredded

1kg fresh flat rice noodle sheets, cut into 2cm strips

½ cup (70g) roasted peanuts, roughly chopped

¼ cup (20g) store-bought crispy shrimp+

2 cups mint leaves

2 small green chillies, thinly sliced, to serve

lemongrass and coconut broth

1 x 400ml can coconut milk

2 cups (500ml) coconut water

1 tablespoon fish sauce

3 small green chillies, halved

2 lemongrass stalks, white part only, halved and bruised

5 kaffir lime leaves, torn

To make the broth, place the coconut milk, coconut water, fish

sauce, chilli, lemongrass and lime leaves in a large deep-sided

frying pan over medium heat. Bring to a simmer, add the chicken,

reduce the heat to low and cook for 5 minutes each side. Remove

from the heat, cover and set aside for 10 minutes or until the

chicken is cooked through. Drain the liquid, reserving 1 cup

(250ml). Allow the chicken to cool slightly, slice and set aside.

Place the vinegar and sugar in a large non-reactive bowl

and stir to dissolve the sugar. Add the onion, cucumber and

lime leaves and allow to stand for 10–15 minutes. Drain,

reserving ½ cup (125ml) of the liquid.


water to cover. Allow to stand for 5 minutes or until softened.

Drain and refresh under cold running water. Top the noodles

with the cucumber mixture, chicken, peanuts, shrimp and

mint. Drizzle with the reserved broth and vinegar mixture,

and top with the chilli to serve. Serves 4.

+ You can buy dried crispy shrimp in the Asian section of the

supermarket or at Asian grocers.

To make the dressing, place the mint, coriander, galangal,

ginger, chilli, oil, sugar, fish sauce and lime juice in a small

food processor, process until combined and refrigerate. Place

the noodles in a large bowl and pour over enough boiling water

to cover. Allow to stand for 5 minutes or until softened. Drain

and refresh under cold running water. Thread the prawns onto

the skewers and brush with oil. Heat a barbecue or char-grill

pan over high heat. Add the skewers and cook for 3–4 minutes

each side or until charred and cooked through. Toss the dressing

through the noodles and divide between plates. Top with the

skewers, cashews, shiso, mint and lime juice to serve. Serves 4.

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lemongrass and coconut chicken noodle salad


chilli squid and tomato salad with lotus chips


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beef and noodle slaw with ground roasted rice


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duck and cucumber saladwith chilli ginger dressing

4 x 200g duck breast fillets, skin scored

sea salt flakes

420g fresh egg noodles+

2 apple cucumbers (500g), peeled, seeds removed and sliced

2 Lebanese cucumbers (260g), peeled, seeds removed and sliced

8 baby cucumbers (cukes), halved

1 pomelo++, peeled and chopped

4 eschalots (French shallots), thinly sliced

2 cups Vietnamese mint leaves, to serve

baby (micro) lemon balm leaves (optional), to serve

chilli ginger dressing

2 tablespoons fish sauce

1½ tablespoons finely grated ginger

2 long red chillies, thinly sliced




To make the dressing, place the fish sauce, ginger, chilli, sugar

and water in a small saucepan over high heat and bring to the

boil. Cook for 6–7 minutes or until reduced and glossy. Remove

from the heat, stir through the lime juice and refrigerate.

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

duck with salt and cook, skin-side down, for 3 minutes or until

golden. Turn and cook for a further 5–6 minutes or until cooked

to your liking. Allow to rest for 5 minutes before slicing.

While the duck is cooking, place the noodles in a large bowl

and pour over enough boiling water to cover. Allow to stand

for 5 minutes or until softened. Drain and refresh under cold

running water. Divide the noodles between plates. Top with

the cucumber, pomelo, eschalot, duck, mint and lemon balm,

and drizzle with the dressing to serve. Serves 4.

+ Find fresh egg noodles in the chilled section of the supermarket.

++ Pomelo is an Asian fruit, similar to grapefruit. You can buy it

at Asian grocery stores, or you can use ruby grapefruit instead.

chilli squid and tomato salad with lotus chips

400g dried wheat noodles

2 tablespoons chilli soybean paste

½ cup (125ml) lime juice, plus lime wedges to serve

1kg squid tubes, cleaned and thinly sliced


400g heirloom cherry tomatoes, halved

4 small green tomatoes (360g), quartered

baby (micro) green and purple basil leaves (optional), to serve

lotus chips

vegetable oil, for deep frying

1 lotus root (400g), peeled and thinly sliced


To make the lotus chips, fill a large saucepan two-thirds full

with vegetable oil and place over medium heat until the

temperature reaches 160ºC (325°F) on a deep-frying thermometer.

Cook the lotus root, in batches, for 30 seconds – 1 minute or until

lightly golden. Drain on absorbent paper, sprinkle with salt and

pepper and set aside. Cook the noodles in a large saucepan of

boiling water for 4 minutes or until just cooked. Drain, refresh

under cold running water and set aside.

Place the chilli paste and lime juice in a small bowl and stir

to combine. Place the squid and half the chilli mixture in a bowl

and toss to combine. Heat ½ tablespoon of the peanut oil in a large

non-stick frying pan over high heat. Cook the squid, in batches,

for 2–3 minutes or until just cooked and golden, wiping the pan

and adding more oil as necessary. Divide the noodles between

serving plates. Top with the squid, tomato and lotus chips and

sprinkle with salt and pepper. Drizzle with the remaining chilli

mixture and serve with lime wedges and basil. Serves 4.

beef and noodle slaw with ground roasted rice

½ cup (100g) jasmine rice

2 tablespoons fish sauce


¹⁄³ cup (90g) grated palm sugar

2 green onions (scallions), thinly sliced

800g beef eye fillet


400g Pad Thai rice noodles

2 medium carrots, peeled and shredded

700g white cabbage, shredded

2 medium green mangoes, peeled and shredded

2 cups (160g) bean sprouts

Thai basil leaves and thinly sliced small red chillies, to serve

Preheat oven to 200°C (400°F). Spread the rice evenly on a baking

tray and roast for 30–35 minutes or until browned. Place in a

small food processor, process into a fine powder and set aside.

While the rice is roasting, place the fish sauce, lime juice, sugar

and onion in a bowl. Stir until the sugar is dissolved and set aside.

Heat a large non-stick frying pan over medium heat. Sprinkle

the beef with salt and pepper and cook for 1–2 minutes each

side or until browned. Transfer to an oven tray and roast for

12–15 minutes for medium rare or until cooked to your liking.

Allow to rest for 5 minutes before slicing.


water to cover. Allow to stand for 5 minutes or until softened.

Drain and refresh under cold running water. Divide the noodles,

carrot, cabbage, mango, bean sprouts, basil, chilli and beef

between plates. Drizzle with the dressing and sprinkle with the

ground roasted rice to serve. Serves 4.


duck and cucumber salad with chilli ginger dressing

summer ham, tomato and zucchini frittata

picnic fareThe sun is shining and the days are long, so pack a hamper with delicious

treats and head to the park for a stunning summer feast. This no-fuss frittata,

wrapped in GLAD Bake & Cooking Paper, makes for a perfect picnic.

ADVERTISING FEATURE

summer ham, tomato and zucchini frittata

GLAD Bake & Cooking Paper

200g ham, chopped

2 small zucchinis (courgettes), thinly sliced

200g mixed cherry tomatoes, halved

8 eggs, lightly beaten

cup (80ml) milk

1½ cups (110g) finely grated parmesan


150g soft goat’s cheese, crumbled

Preheat oven to 200°C (400°F). Line a 20cm x 30cm slice tin with non-stick

GLAD Bake & Cooking Paper. Add the ham, zucchini and tomato and toss to

combine. Place the egg, milk, parmesan, salt and pepper in a large bowl and whisk

to combine. Pour the egg mixture over the filling, sprinkle with goat’s cheese and

bake for 25–30 minutes or until golden and cooked through. Allow to cool slightly

and refrigerate until cold. Slice the frittata into 6 pieces and wrap in sheets of

GLAD Bake & Cooking Paper. Tie with kitchen string or a peg to secure. Serves 6.

SUMMER FUNVersatile and useful, GLAD Bake & Cooking Paper

is the perfect helper in the summer kitchen.

easy cooking

The non-stick coating on GLAD Bake & Cooking

Paper makes it ideal to use when cooking – from

quiches to frittatas to savoury slices.

less mess, no fuss

Once you’re done, simply remove the paper and

throw it away – no need for scraping and scrubbing.

it’s a wrap

The slight transparency of the paper makes it ideal

for wrapping food for picnics and alfresco dining.

GLAD’s best non-stick performanceGLAD Bake & Cooking Paper is a kitchen essential. Made from high-quality paper capable of

withstanding temperatures of up to 230°C, it has a specially designed non-stick coating, so you can easily

slide food from the tin or tray. With no need to use additional oil, your family can eat healthily with less mess.

GLAD Bake & Cooking products can be found at your local Woolworths and IGA supermarkets.

For more information, visit glad.com.au or facebook.com/gladaustralia

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favourite things . summer grill

The barbecue season is in full swing and what better way to celebrate than with juicy joints of the best grilled

meats? We've made over some of your barbecue favourites with sensational spices, fiery rubs and tangy sauces

for new-style grills that are guaranteed to thrill.

photography CHRIS COURT styling STEVE PEARCE

summer grillthe new

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lime and tequila chicken with smoky chilli sauce


chilli and hoisin sticky pork

92 www.donnahay.com


spiced rack of lamb with ginger yoghurt



korean-style skewers with miso, chilli and apple marinade

¼ cup (60g) white miso paste

3 long red chillies, chopped

1 green (Granny Smith) apple, peeled and grated

1 teaspoon sesame oil

3 cloves garlic, peeled

1 tablespoon soy sauce

2 tablespoons apple cider vinegar


600g rindless and boneless pork belly, thinly sliced

600g beef rump, trimmed and thinly sliced

5 x 100g skinless chicken thighs, thinly sliced

1 tablespoon toasted sesame seeds, to serve

mustard dipping sauce

1 tablespoon soy sauce

2 teaspoons apple cider vinegar

1 teaspoon hot English mustard

sesame and white pepper mayonnaise

¼ cup (75g) whole-egg mayonnaise

1 teaspoon sesame oil

1 teaspoon apple cider vinegar

¼ teaspoon white pepper

soy and cayenne pepper dipping sauce

2 tablespoons soy sauce

1 teaspoon white miso paste

1 teaspoon mirin (Japanese rice wine)

¼ teaspoon cayenne pepper

Place the miso, chilli, apple, oil, garlic, soy, vinegar and

sugar in a small food processor and process to a coarse

paste. Divide the marinade between 3 large bowls. Add

the pork to one bowl, the beef to another and the chicken

to the remaining bowl, and toss to coat. Cover each bowl

with plastic wrap and refrigerate for 1 hour to marinate.

To make the mustard dipping sauce, place the soy, vinegar

and mustard in a small bowl, whisk to combine and set aside.

To make the sesame and white pepper mayonnaise,

place the mayonnaise, oil, vinegar and pepper in a small

bowl, whisk to combine and set aside.

To make the soy and cayenne pepper dipping sauce,

place the soy, miso, mirin and cayenne pepper in a small

bowl, whisk to combine and set aside.


Thread the marinated meats onto 30 metal skewers. Cook

the pork and chicken skewers, in batches, for 4–5 minutes

each side or until charred and cooked through. Set aside and

keep warm. Cook the beef, in batches, for 2–3 minutes each

side or until charred and just cooked through. Sprinkle skewers

with sesame seeds and serve with the sauces. Serves 4–6.

chilli and hoisin sticky pork



1 teaspoon Sichuan peppercorns

3 whole dried chillies

1 tablespoon tomato paste

1 tablespoon black vinegar, plus extra to serve

2 teaspoons fish sauce

½ teaspoon Chinese five spice

¾ cup (180ml) hoisin sauce

¼ cup (60ml) vegetable oil

1.7kg boneless pork neck, butterflied

store-bought pickled chilli sauce, to serve

Place the garlic, ginger, peppercorns, chillies, tomato paste,

vinegar, fish sauce, five spice, hoisin and oil in a large bowl.

Whisk to combine and set aside.

Place the pork between two pieces of plastic wrap and, using

a meat mallet, pound to 2cm thick+. Remove the plastic and

add the pork to the bowl with the marinade. Rub over the pork

to coat. Cover and refrigerate for 6 hours or overnight.

Remove the pork from the fridge and set aside for 30 minutes

to bring to room temperature. Preheat oven to 200°C (400°F)

(see cook's tip, page 98). Preheat a char-grill pan or barbecue

over low heat. Remove the pork from the marinade, reserving

the excess marinade, and cook for 6–8 minutes each side or

until golden and charred. Transfer to a roasting pan and roast,

brushing with the reserved marinade, for 20–25 minutes or until

golden, sticky and cooked through. Thinly slice the pork and

serve with the extra vinegar and the pickled chilli. Serves 4–6.

+ If the pork neck is too big to fit in your char-grill pan, simply slice in

half and cook it in batches.

Singing with Asian flavours, these spectacular grills are a cut above

the rest. With the perfect balance of

savoury and sweet, and a touch of heat, your summer barbecue menu will

never look the same again.

95www.donnahay.com

korean-style skewers with miso,

chilli and apple marinade



beef brisket with bourbon barbecue sauce

3kg beef brisket, untrimmed

1 head garlic, halved

1 red onion, quartered

3 fresh bay leaves

6 sprigs thyme

1 long red chilli, halved

2 cups (350g) brown sugar

1 tablespoon black peppercorns

1.5 litres water

1 cup (250ml) apple cider vinegar

1 cup (250ml) bourbon

bourbon barbecue sauce

¼ cup (30g) smoked paprika

½ teaspoon cayenne pepper

¼ cup (60ml) apple cider vinegar

1 tablespoon tomato paste

½ cup (175g) honey

¹⁄³ cup (75g) brown sugar

2 teaspoons mustard powder

1 tablespoon bourbon

Preheat oven to 160°C (325°F). Place the beef, fat-side down,

in a large, deep-sided roasting pan. Add the garlic, onion,

bay leaves, thyme, chilli, sugar, peppercorns, water, vinegar

and bourbon. Cover with aluminium foil and roast for 4 hours

or until tender. Remove the beef from the cooking liquid,

discarding the liquid, and allow to rest for 15 minutes.

To make the bourbon barbecue sauce, place the paprika,

cayenne pepper, vinegar, tomato paste, honey, sugar and

mustard powder in a small saucepan over medium heat

and stir to combine. Bring to a simmer and cook, stirring,

for 3–4 minutes or until thickened. Remove from the heat, add

the bourbon and stir to combine. Set aside to cool completely.

Preheat a char-grill pan or barbecue over low heat. Pat

the brisket dry with absorbent paper and cook, fat-side

down, for 6–8 minutes each side or until charred. Top with

the barbecue sauce to serve. Serves 8–10.

spiced rack of lamb with ginger yoghurt

1 tablespoon yellow mustard seeds

2 teaspoons coriander seeds

1 teaspoon ground cardamom

1 tablespoon ground cumin

½ teaspoon ground turmeric

1 tablespoon sea salt flakes

2 tablespoons finely grated ginger


¼ cup (60ml) vegetable oil, plus extra for brushing

2 x 8-bone (2.6kg) lamb racks, untrimmed

ginger yoghurt

1 cup (280g) plain Greek-style (thick) yoghurt

2 teaspoons finely grated ginger

½ teaspoon sea salt flakes

Place the mustard and coriander seeds in a small frying

pan over medium heat and cook for 1–2 minutes or until

fragrant. Allow to cool slightly, place in a mortar and pound

with a pestle to a coarse powder. Add the cardamom, cumin,

turmeric and salt and mix to combine. Place half the spice

mixture, the ginger, garlic and oil in a medium bowl and

mix to combine. Rub over the lamb and refrigerate for

6 hours or overnight. Remove the lamb from the fridge

and set aside for 30 minutes to bring to room temperature.

Preheat oven to 200°C (400°F) (see cook's tip, page 98).

Preheat a char-grill pan or barbecue over medium heat and

brush the lamb with the extra oil. Cook, skin-side down, for

3–4 minutes. Turn and cook for a further 8 minutes. Transfer

to an oven tray and roast for 25–30 minutes for medium rare

or until cooked to your liking. To make the ginger yoghurt,

place the yoghurt, ginger and salt in a bowl and stir to combine.

Slice the lamb into cutlets, sprinkle with the remaining

spice mixture and serve with the yoghurt. Serves 4–6.

97www.donnahay.com

beef brisket with bourbon barbecue sauce



lime and tequila chicken with smoky chilli sauce

1.7kg whole chicken, butterflied

2 tablespoons lime rind


1 tomato, quartered

2 cloves garlic, peeled

1 teaspoon ground coriander

2 teaspoons ground cinnamon

¼ cup chipotle in adobo+



2 teaspoons sea salt flakes

6 whole jalapeños

lime and tequila brine

1.5 litres water

¼ cup table salt

2 tablespoons caster (superfine) sugar

3 cloves garlic, bruised

½ cup (125ml) lime juice

½ cup (125ml) tequila

To make the lime and tequila brine, place 2 cups (500ml)

of the water, the salt, sugar and garlic in a small saucepan

over high heat and bring to the boil. Pour the liquid into a

large non-reactive container. Add the lime juice, tequila

and remaining water. Stir to combine and set aside to cool.

Add the chicken, breast-side down, to the brine. Cover and

refrigerate for 2 hours (but no longer).

While the chicken is brining, place the lime rind and juice,

tomato, garlic, coriander, cinnamon, chipotles, sugar, oil and

salt in a food processor and process until smooth.

Remove the chicken from the brine and pat dry with

absorbent paper. Rub ½ cup (125ml) of the marinade all over

the chicken and set aside at room temperature for 15 minutes.

Preheat oven to 200°C (400°F) (see cook's tip, right). Preheat

a char-grill pan or barbecue over medium heat. Cook the

chicken, breast-side down, for 5 minutes. Turn and cook

for a further 8 minutes. Transfer to an oven tray and roast

for 30–35 minutes or until cooked through.

While the chicken is roasting, place the remaining

marinade in a small saucepan over medium heat and cook,

stirring, for 4–5 minutes or until thickened. Set aside to cool.

Preheat a char-grill pan or barbecue over medium heat

and cook the jalapeños, turning, for 4–5 minutes or until

charred. Slice the chicken and serve with the smoky chilli

sauce and jalapeños. Serves 4.

+ Chipotle in adobo is a smoky, spicy Mexican sauce of smoke-dried

jalapeño chillies. You can buy it from specialty stores and delicatessens.

char-grilled flatbreads with chipotle romesco, mozzarella and coriander

3 whole dried chipotle chillies+, roughly chopped

¾ cup (180ml) boiling water

¼ cup (35g) slivered almonds, toasted

½ cup (30g) semi-dried tomatoes

1 clove garlic, peeled


1 tablespoon honey

½ cup (125ml) extra virgin olive oil


½ cup coriander (cilantro) leaves

2 green onions (scallions), chopped

1 x quantity homemade flatbread dough (see recipe, p48)

2 cups (200g) grated mozzarella

To make the chipotle romesco, place the chillies and water in

a bowl and set aside for 15 minutes. Drain, squeezing out any

excess water and place the chillies in a food processor. Add

the almonds, tomatoes, garlic, salt, honey, ¹⁄³ cup (80ml) of the

oil and 1 teaspoon of the lemon juice. Process to a smooth paste

and set aside. Clean the bowl of the food processor and add the

coriander, onion, remaining oil and lemon juice and process to

a coarse paste.

To make the flatbread dough, follow the recipe on page 48.

To cook, preheat a char-grill pan or barbecue over medium

heat. Punch the air out of the dough and divide into 6 portions.

Roll each piece out on a lightly greased surface to a 20cm round.

Cook the flatbreads, in batches, for 1–2 minutes. Turn and

spread each with 2 tablespoons of the chipotle romesco and

sprinkle with mozzarella. Cook for a further 1–2 minutes or

until the cheese has melted and the flatbreads are cooked

through. Top with the coriander mixture to serve. Makes 6.

+ You can find dried chipotle chillies at specialty food stores.

cook's tip+ We've given you temperatures for cooking these recipes

on a char-grill pan and in the oven, but you can also cook

them all on a barbecue. Start by using the barbecue grill at

the specified temperature, then reduce your barbecue heat

to low, close the lid and cook the meat for the specified oven

time, turning halfway.

char-grilled flatbreads with chipotle

romesco, mozzarella and coriander

99www.donnahay.com


These succulent slivers of the freshest fish are cured, marinated and dressed to perfection. Dotted with leafy

herbs, a sprinkling of spice and silkily draped over the finest ingredients, step up to our raw bar to savour the artful

delicacy of seafood in its most pure form.


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fresh . raw fish


101www.donnahay.com


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103www.donnahay.com

kingfish toasts with sesame and kimchi


The beauty of sashimi is in its raw simplicity. Master the art of these elegant

Japanese-style dishes that all begin with the freshest seafood from your fishmonger,

paired with delicate flavours. Your fishmonger can prepare the fish for you, then

you'll need a sharp knife to make clean, smooth cuts against the grain of the fillet.

sake-marinated trout with dashi broth


½ cup (125ml) sake


2 tablespoons table salt

400g sashimi-grade skinless ocean trout

2 bunches spinach (500g), trimmed

½ cup (125ml) water

¼ cup (60ml) mirin (Japanese rice wine)

1 tablespoon dashi powder+

1 teaspoon soy sauce

1 tablespoon wasabi mayonnaise+

shichimi togarashi+, to serve

baby (micro) green shiso leaves (optional), to serve

Place the ginger, sake, sugar and salt in a medium bowl

and mix to combine. Place the fish in a small non-reactive

container++ and pour over the sake mixture to cover. Cover

with plastic wrap and refrigerate for 1 hour.

While the fish is marinating, blanch the spinach leaves

in salted boiling water for 30 seconds and refresh under

cold water. Gently squeeze out the excess water and divide

the spinach into 2 x 24cm-long rolls. Place 1 roll of the spinach

along the short edge of a clean tea towel and roll up tightly,

squeezing out any excess water. Wrap in plastic wrap and

refrigerate. Repeat with the remaining spinach.

Place the water, mirin, dashi and soy in a medium bowl

and whisk to combine. Divide the dashi mixture between

4 shallow serving bowls. Drain the fish, discarding the excess

marinade, pat dry and thinly slice.

Slice each spinach roll into 4 even logs. Wrap 2–3 slices

of fish around each spinach log and place in bowls. Top with

wasabi mayonnaise, sprinkle with the togarashi and shiso

leaves to serve. Serves 4 as a starter.

+ Dashi powder (a soup stock base), wasabi mayonnaise and togarashi

(a Japanese spice) are available from Asian supermarkets and grocers.

++ Non-reactive materials include glass, plastic or stainless steel.

raw snapper with cucumber slaw and tamarind dressing

vegetable oil, for shallow frying

12 store-bought wonton wrappers

2 Lebanese cucumbers, shredded

2 cups (160g) bean sprouts, trimmed

2 nashi pears, cut into thin strips

1 long green chilli, seeds removed and thinly sliced

1 teaspoon finely grated lime rind

1 tablespoon lime juice

1 tablespoon mayonnaise

400g sashimi-grade skinless snapper, thinly sliced

1 teaspoon store-bought chilli oil+

baby (micro) coriander (cilantro) leaves (optional),

to serve

tamarind dressing

2 teaspoons tamarind pulp

1 tablespoon grated palm sugar


2 teaspoons kecap manis (sweet Indonesian soy sauce)

1 teaspoon fish sauce

Heat 2cm oil in a medium frying pan over high heat. Cook

the wonton wrappers, in batches, for 30 seconds each side or

until puffed and crisp. Set aside to drain on absorbent paper.

To make the tamarind dressing, place the tamarind, sugar,

lime juice, kecap manis and fish sauce in a small bowl. Mix to

combine and set aside. Place the cucumber, bean sprouts, pear,

chilli, lime rind, lime juice and mayonnaise in a large bowl

and gently toss to combine. Divide the fish between 4 serving

plates and drizzle with the chilli oil and tamarind dressing.

Serve with the wontons, cucumber slaw and coriander. Serves 4.

+ Chilli oil is available from Asian supermarkets and grocers.

fresh . raw fish

sake-marinated trout with dashi broth

105www.donnahay.com



1 clove garlic, crushed

1 teaspoon finely grated lemon rind

1 teaspoon sea salt flakes, plus extra to serve

¼ cup (60ml) extra virgin olive oil, plus extra to serve

1 cup flat-leaf parsley leaves, finely chopped

500g skinless sashimi-grade tuna loin

400g kipfler potatoes, peeled and chopped

250g cherry tomatoes, quartered

¼ cup (45g) small wild olives


cracked black pepper, to serve

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

Place the garlic, lemon rind, salt and 1 tablespoon of the oil in

a small bowl and mix to combine. Rub the garlic mixture over

the fish. Sprinkle the parsley on a tray and roll the fish in the

parsley to coat. Wrap the fish tightly in plastic wrap and

refrigerate for 30 minutes.

While the fish is marinating, preheat oven to 200°C (400°F).

Place the potato in a medium saucepan of cold salted water.

Bring to the boil over high heat and cook for 12–15 minutes or

until tender. Drain and return to the saucepan. Cover with a

lid and shake the pan to break potatoes up slightly. Place on a

baking tray, top with the remaining oil and sprinkle with salt.

Roast for 20 minutes, turning halfway, until golden and crisp.

Slice the fish into 8 pieces and divide between serving plates.

Place the tomato, olives, lemon juice, salt and pepper in a

medium bowl and toss to combine. Spoon the tomato mixture

over the fish and top with the potatoes, salt, pepper and basil

leaves to serve. Serves 4.

These light and fresh recipes are perfect summer fare. Our new take on niçoise

sees firm, velvety tuna loin step into the spotlight with crunchy, golden potatoes and

bright cherry tomatoes. Or, try raw South American flavour with cured cod, dressed

in a coconut-citrus blend and served with a tangy lime salt and wafer-thin taro chips.

coconut and ginger cod ceviche with lime salt and crispy taro chips

vegetable oil, for deep frying

250g taro, thinly sliced+


1 teaspoon finely grated lime rind

¹⁄³ cup (80ml) coconut milk

1 teaspoon finely grated ginger

400g sashimi-grade skinless cod, thinly sliced


micro (baby) sorrel leaves and coriander (cilantro) leaves

(optional), to serve

Fill a medium saucepan two-thirds full with oil and place

over medium heat until the temperature reaches 180°C

(350°F) on a deep-frying thermometer. Add the taro and

cook, in batches, for 1–2 minutes or until golden. Set aside

to drain on absorbent paper. Place the salt and lime rind in

a small bowl and mix to combine. Sprinkle the taro chips

with half the lime salt.

Place the coconut milk and ginger in a small bowl,

mix to combine and set aside. Place the fish in a bowl

with the lime juice and set aside for 5 minutes. Divide the

fish between serving plates and drizzle with the coconut

mixture. Sprinkle with the micro herbs and serve with

the taro chips and remaining lime salt. Serves 4.

+ Taro is a tropical root vegetable, with a texture that's similar

to potato. You can find it in greengrocers and large supermarkets. REC

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fresh . raw fish

coconut and ginger cod ceviche

with lime salt and taro chips

107www.donnahay.com


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Salmon is undoubtedly the queen of sashimi – rich in texture and flavour with

a glossy gown of golden orange and

a versatility that reigns supreme. Here,

we've pared it back to a simple sushi style,

crowned with a light soy dressing and a

sprinkling of fresh, green leaves.

pressed spicy salmon sushi

1 cup (200g) sushi rice, rinsed

1½ cups (275ml) water

2 tablespoons brown rice vinegar+

250g sashimi-grade skinless salmon, thinly sliced

¼ cup (60ml) light soy sauce

1 tablespoon chilli sauce

¼ cup (60ml) brown rice vinegar, extra

¼ cup flying fish roe++, to serve

mixed micro (baby) salad leaves (optional), to serve

(see summer essentials, page 16)

Place the rice and water in a small saucepan over high heat and

bring to the boil. Cover with a tight-fitting lid, reduce the heat to

low and cook for 10 minutes. Remove from the heat and allow to

stand, covered, for a further 10 minutes. Place the rice in a large

bowl, sprinkle with the vinegar and gently toss to combine. Set

aside to cool completely. Lightly grease and line a 7cm x 29cm tin

with plastic wrap. Line the base with the fish slices, overlapping

them slightly. Top with rice and press down firmly. Cover with

plastic wrap and top with a 7cm x 29cm piece of cardboard. Weigh

down with food cans to press, and refrigerate for 30 minutes.

Place the soy, chilli and extra vinegar in a small bowl and

mix to combine. Remove the cardboard and cans from the tin,

invert the sushi onto a serving plate and remove the plastic

wrap. Spoon over half the chilli dressing and top with the roe

and herbs. Using a sharp knife, cut the sushi into 2cm strips.

Serve with the remaining dressing. Serves 4–6.

+ Brown rice vinegar is available from Asian supermarkets and grocers.

++ Flying fish roe is available from fishmongers.

kingfish toasts with sesame and kimchi

2 teaspoons sesame oil

2 tablespoons vegetable oil

1 clove garlic

1 teaspoon caster (superfine) sugar

2 green onions (scallions), chopped


1 thin baguette, thinly sliced diagonally, toasted

250g sashimi-grade skinless kingfish, diced

baby (micro) purple shiso and mint leaves (optional), to serve

toasted black sesame seeds, to serve

1 cup store-bought kimchi+

Place the oils, garlic, sugar, onion and salt in a small food

processor, process until smooth and set aside. Top the toasts

with the green onion mixture and the fish. Sprinkle with shiso,

mint and sesame seeds and serve with the kimchi. Serves 4.

+ Kimchi is a fermented vegetable dish. It's available from Asian grocers.

fresh . raw fish

pressed spicy salmon sushi

109www.donnahay.com


inspired . ice-cream cakes

In a nod to retro summers and childhood

birthdays gone-by, we’re bringing back this

classic in an irresistible new way. Updated

with creamy blends, luxurious layers,

tingling sorbets and frosted fresh fruits, these

showstoppers become the ultimate holiday

dessert. Clever tricks and cheats mean they’re deceptively simple, and with inspiration from

crowd-pleasers like black forest, tiramisu and

banoffee pie, they’re almost too good to be true!


ice-cream cakesthe coolest

111www.donnahay.com

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berry ice-cream slice

113www.donnahay.com

passionfruit three-milk ice-cream cake



tiramisu ice-cream cake

²⁄³ cup (160ml) single (pouring) cream

75g dark chocolate, chopped

½ cup (125ml) strong instant coffee granules

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

2 cups (500ml) boiling water

20 small store-bought sponge fingers

4 litres vanilla ice-cream

Place the cream in a small saucepan over medium heat and bring

to the boil. Remove from the heat, add the chocolate and allow

to stand for 5 minutes or until the chocolate has melted. Whisk

until well combined and refrigerate until cold.

Line a lightly greased 22cm x 17cm x 8cm (3-litre-capacity) tin

with non-stick baking paper (see cook's tips, page 118) and freeze

until ready to use. Place the coffee, sugar and water in a bowl

and whisk to combine. Reserve and set aside ¼ cup (60ml) of

the coffee mixture and allow to cool to room temperature.

Dip 10 of the sponge fingers in the coffee mixture and arrange

in a single layer on the base of the tin, trimming the biscuits

if necessary. Freeze for 30 minutes or until just set.

Place half the vanilla ice-cream in the bowl of an electric

mixer and beat on low speed for 1–2 minutes or until softened.

Add the reserved coffee mixture and beat until combined.

Spoon into the tin and spread evenly over the sponge layer

with a palette knife. Freeze for 2–3 hours or until frozen.

Pour the chocolate ganache onto the ice-cream layer and

spread evenly with a palette knife. Dip the remaining sponge

fingers in the coffee mixture and arrange in a single layer.

Freeze for 1 hour or until just set.

Place the remaining ice-cream in the bowl of an electric

mixer and beat for 1–2 minutes or until softened. Spoon onto

the sponge layer and spread with a palette knife, creating swirls.

Freeze for 3–4 hours or until frozen. Remove the cake from the

tin, place on a serving plate and serve immediately. Serves 8–10.

cheat’s summer sorbet slice

32 vanilla cream wafers (200g), trimmed to fit

500ml mango sorbet

500ml lychee sorbet

500ml raspberry sorbet

Line a lightly greased 8cm x 7.5cm x 32.5cm (2-litre-capacity)

tin with non-stick baking paper (see cook's tips, page 118).

Line the base with half the wafers, trimming if necessary.

Freeze until ready to use.

Place the mango sorbet in the bowl of an electric mixer

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

Spoon into the tin and spread evenly with a palette knife.

Place the lychee sorbet in the bowl of an electric mixer and

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

onto the mango layer and spread evenly with a palette knife.

Top with the remaining wafers and freeze for 30 minutes.

Place the raspberry sorbet in the bowl of an electric mixer

and beat on low speed for 1–2 minutes or until softened. Spoon

onto the wafer layer and spread evenly with a palette knife.

Freeze for 4–5 hours or until frozen. Remove the cake from

the tin, place on a plate and serve immediately. Serves 8–10.

passionfruit three-milk ice-cream cake

90g unsalted butter, softened



3 eggs

¾ cup (110g) self-raising (self-rising) flour, sifted

2 litres vanilla ice-cream

½ cup (125ml) sweetened condensed milk

1 cup (250ml) milk

½ cup (125ml) buttermilk

½ cup (125ml) single (pouring) cream

½ cup (120g) sour cream

1 tablespoon icing (confectioner’s) sugar

¼ cup (60ml) passionfruit pulp (approximately 3 passionfruit)

Line a lightly greased 20cm round deep-sided loose-based cake

tin with non-stick baking paper. Preheat oven to 160°C (325°C).

Place the butter, sugar and vanilla in the bowl of an electric mixer

and beat for 8–10 minutes or until pale and creamy. Scrape down

the side of the bowl and add the eggs, one at a time, beating

well after each addition. Add the flour and beat on low speed

until just combined. Spoon the mixture into the tin and bake for

30–35 minutes or until cooked when tested with a skewer. Allow

to cool in the tin for 5 minutes before transferring to a wire

rack to cool completely.

Lightly grease and re-line the cleaned tin with non-stick baking

paper and freeze until ready to use. Place the ice-cream in the

bowl of an electric mixer and beat on low speed for 1–2 minutes

or until softened. Spoon into the tin and spread evenly with a

palette knife. Freeze for 3–4 hours or until frozen. Use a skewer

to make multiple holes in the cooled cake and place on top of

the frozen ice-cream base. Place the condensed milk, milk and

buttermilk in a medium bowl and stir to combine. Place the

tin on a tray to catch any spills and pour the milk mixture,

½ cup (125ml) at a time, over the cake. Freeze for 30 minutes

or until chilled.

Place the cream, sour cream and icing sugar in a medium

bowl and whisk until stiff peaks form. Invert the cake onto

a serving plate and remove the tin. Top with the cream and

passionfruit and serve immediately. Serves 8–10.

+ If you'd like to start making this cake one or two days in advance,

see our cook's tips, page 118, for detailed instructions.


115www.donnahay.com

tiramisu ice-cream cake


banoffee ice-cream pie

400g plain digestive biscuits

1 cup (50g) pretzels


1 litre banana ice-cream+

2 cups (720g) dulce de leche or thick store-bought caramel

500ml vanilla ice-cream

½ teaspoon sea salt flakes

2 tablespoons water

Place the biscuits and pretzels in a food processor and

process into fine crumbs. Add the butter and process to

combine. Lightly grease a 22cm springform cake tin and

line the base with non-stick baking paper. Using the back

of a spoon, press the mixture into the base and sides of

the tin++. Freeze until ready to use.

Place half the banana ice-cream in the bowl of an electric

mixer and beat on low speed for 1–2 minutes or until softened.

Spoon into the case and spread evenly with a palette knife.

Freeze for 1 hour or until frozen. Spread ½ cup (180g) of the

caramel onto the banana layer and freeze for 1 hour or until set.

To make the salted caramel ice-cream, place the vanilla

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

speed for 1–2 minutes or until softened. Add ¼ cup (90g) of

the caramel and the salt and beat until just combined. Spoon

onto the caramel layer and spread evenly with a palette knife.

Freeze for 1–2 hours or until frozen. Spread ½ cup (180g) of

the caramel evenly onto the salted caramel ice-cream layer

and freeze for 1 hour or until set.

Place the remaining banana ice-cream in the bowl of an

electric mixer and beat on low speed for 1–2 minutes or until

softened. Spoon onto the caramel layer and spread evenly

with a palette knife. Freeze for 1–2 hours or until frozen.

Place the remaining ¾ cup (270g) of the caramel in a bowl,

add the water and mix to combine. Spoon the caramel mixture

over the banana layer and spread evenly with a palette knife.

Freeze for 2–3 hours or until frozen. Remove the pie from the tin,

place on a plate or cake stand and serve immediately. Serves 8–10.

+ You can buy banana ice-cream from specialty food stores and grocers.

++ It helps to use a drinking glass to press and smooth the mixture right

to the edge of the tin.

berry ice-cream slice

125g raspberries

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

1 litre strawberry ice-cream

½ cup (160g) blueberry jam

1 litre vanilla ice-cream

1 x store-bought rectangular double sponge cake

125g strawberries, halved

125g raspberries, extra

125g blueberries

80g store-bought shortbread biscuits, crushed

Line a lightly greased 11cm x 26cm x 7cm (2.25-litre-capacity)

tin with non-stick baking paper (see cook's tips, page 118) and

freeze until ready to use.

Place the raspberries and sugar in a bowl and, using a fork,

crush until smooth. Place the strawberry ice-cream in the bowl

of an electric mixer and beat on low speed for 1–2 minutes

or until softened. Add the raspberry mixture and beat until

combined. Spoon into the tin and spread evenly with a palette

knife. Freeze for 2 hours or until frozen.

Place the blueberry jam in a small bowl and stir well until

it becomes smooth and soft. Spread the jam evenly over the

berry ice-cream layer. Freeze for 1 hour or until set.

Place the vanilla ice-cream in the bowl of an electric mixer

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

Spoon onto the jam layer and spread evenly. Trim the sponge

cake to fit the tin. Top the vanilla layer with the trimmed

sponge and freeze for 3–4 hours or until frozen.

Invert the cake onto a serving plate. Top with the berries

and shortbread crumbs, and serve immediately. Serves 8–10.


117www.donnahay.com

banoffee ice-cream pie


black forest ice-cream cake

100g dark chocolate, chopped


¾ cup (130g) brown sugar

2 eggs

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

2 tablespoons Dutch cocoa, sifted, plus extra for dusting

500g cherries, halved and pitted

1 cup (220g) caster (superfine) sugar




500ml vanilla ice-cream

1 litre chocolate ice-cream

To make the brownie lining, preheat oven to 180˚C (350˚F).

Line a lightly greased 37cm x 25cm Swiss roll tin with non-stick

baking paper. Place the chocolate and butter in a medium

saucepan over low heat and stir frequently until melted and

smooth. Place the brown sugar, eggs, flour and cocoa in a

medium bowl. Add the chocolate mixture and whisk until well

combined. Pour into the tin and smooth with a palette knife.

Bake for 12–15 minutes or until cooked when tested with a

skewer. Allow to cool slightly before refrigerating until cold.

Place the cherries, caster sugar, lemon juice, vanilla and water

in a medium saucepan over medium heat and stir to combine.

Bring to the boil and cook, stirring occasionally, for 25 minutes

or until the liquid is reduced and syrupy and the cherries are

translucent. Transfer to a bowl and allow to cool completely.

Line a lightly greased 26cm x 8cm x 7.5cm (2-litre-capacity)

tin with non-stick baking paper (see cook's tips, above). Using

the tin as a guide, trim the brownie to fit the tin and use it

to line the base and sides. Freeze until ready to use.

Place the vanilla ice-cream in the bowl of an electric mixer

and beat for 1–2 minutes or until softened. Add the cherry

mixture and beat until combined. Spoon into the brownie-lined

tin and spread evenly with a palette knife. Freeze for 2–3 hours

or until frozen.

Place the chocolate ice-cream in the bowl of an electric mixer

and beat for 1–2 minutes or until softened. Spoon onto the

cherry layer and spread evenly with a palette knife. Freeze for

3–4 hours or until frozen. Invert the cake onto a serving plate

and dust with the extra cocoa. Serve immediately. Serves 6–8.

cook’s tips+ When lining your tin with baking paper, allow 3cm of overhang

to sit above the edges of the tin to help you remove the cake.

+ To help loosen your ice-cream cake from the tin, rub the outside

of the tin with a clean tea towel warmed under hot water.

Use the baking paper to help you lift the cake from the tin.

+ All the cakes, except for the three-milk cake, can be made

2–3 days ahead and stored in the freezer until ready to serve.

+ You can make the ice-cream layer of the three-milk cake 2–3 days

in advance and keep it in the freezer. Make the sponge layer

2–3 days ahead and keep it refrigerated, wrapped in plastic

wrap. Assemble the cake and complete the remaining steps

30 minutes – 1 hour before serving.

+ You can bake the brownie for the black forest cake 2 days

ahead and keep it refrigerated, wrapped in plastic wrap.

+ It’s important not to rush the layering. Freezers have varying

temperatures, so use our freezing times as a guide but make sure

each layer is frozen well before adding the next one. Preparing your

cake a day or two in advance will ensure you allow enough freezing time.

119www.donnahay.com

black forest ice-cream cake



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120 www.donnahay.com


on-trend . coconut

lamington ice-cream bars

In soft white flakes, the purest of creams and cool, refreshing water, this all-rounder is what summer dreams are made of.

Let these luscious treats, laced with coconut's nutty sweetness, transport you directly to the tropics.


coconut, lychee and

raspberry popsicles

coconut and a kiss of vanillamake this pudding perfectwith papaya and lime.

on-trend . coconut

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123www.donnahay.com

coconut chia pudding

with watermelon granita


coconut, lychee and raspberry popsicles

1 x 560g can lychees in syrup

125g raspberries

1½ cups (375ml) coconut water

Drain the lychees, reserving ½ cup (125ml) of the syrup.

Chop ¾ cup (180g) of the lychees and divide between

8 x ¹⁄³-cup-capacity (80ml) popsicle moulds. Top with

the raspberries. Place the coconut water and the reserved

lychee syrup in a jug, mix to combine and pour into the

moulds. Insert popsicle sticks and freeze for 4–5 hours

or until frozen. Remove from the moulds and serve. Makes 8.

coconut chia pudding with watermelon granita

1 medium young coconut

1 x 400ml can coconut cream

½ cup (90g) white chia seeds

1 teaspoon finely grated ginger


2 tablespoons honey

1 small papaya, peeled, seeded and sliced, to serve


watermelon granita


1¹⁄³ cups (330ml) water

750g watermelon, peeled, seeded and chopped



To make the watermelon granita, place the sugar and water

in a small saucepan over high heat and stir to combine. Bring

to a simmer, remove from the heat and allow to cool completely.

Using a hand-held stick blender, blend the watermelon to a

puree. Add 2 cups (500g)of the puree, the vanilla and lime

juice to the sugar syrup, stir to combine and pour into a

small deep-sided tin. Freeze for 4–5 hours or until frozen.

Using a sharp knife, open the coconut by carefully making

cuts in the top. Drain, reserving 1 cup (250ml) of the coconut

water. Scoop the flesh from inside the coconut and refrigerate.

Place the reserved coconut water in a large bowl. Add 1 cup

(250ml) of the coconut cream, the chia seeds, ginger, vanilla

and honey and stir to combine. Refrigerate for 2–4 hours or

until thickened. Divide between serving plates and top with

the papaya, remaining coconut cream and the coconut flesh.

Rake the granita with a fork, spoon onto puddings and serve

with lime wedges. Serves 4.

coconut cookie ice-cream sandwiches

1 cup (280g) plain Greek-style (thick) yoghurt

1 x 400ml can coconut cream

1 cup (260g) mashed bananas (about 3 medium bananas)

¾ cup (120g) icing (confectioner's) sugar

2 cups (160g) freshly grated coconut (see cook's tips, page 130)

coconut and pineapple cookies

½ cup (100g) coconut oil, melted



1 egg

½ cup (100g) chopped fresh pineapple

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

1 teaspoon bicarbonate of (baking) soda

1 cup (75g) store-bought shredded coconut

To make the ice-cream, place the yoghurt, coconut cream,

banana and sugar in a bowl and mix well to combine. Pour

into a small deep-sided tin and freeze for 3–4 hours or until

frozen. Cut into pieces using a butter knife. Place, in batches,

in a food processor and process until smooth. Return to the

tin and freeze for 1 hour or until set.

While the ice-cream is setting, make the coconut and

pineapple cookies. Preheat the oven to 160˚C (325˚F). Place the

oil, sugar, vanilla and egg in the bowl of an electric mixer and

beat for 4–5 minutes or until well combined. Add the pineapple,

flour, bicarbonate of soda and shredded coconut and beat on low

speed until combined. Roll 2 tablespoons at a time into balls and

place on lightly greased baking trays lined with non-stick baking

paper, allowing room to spread. Flatten slightly and bake, in

batches, for 10–12 minutes or until golden on the edges but a

little soft in the centre. Allow to cool completely on trays. To

assemble, spread the freshly grated coconut on a tray. Top half

the cooled cookies with a large scoop of ice-cream. Sandwich

with the remaining cookies and roll the sides into the coconut.

Serve immediately. Makes 8.

of fresh coconut, velvety ice-cream and sweet, chewy

cookies make for the ultimate summer treat.

on-trend . coconut

125www.donnahay.com

coconut cookie

ice-cream sandwiches


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on-trend . coconut

127www.donnahay.com

coconut yoghurt and

passionfruit brûlée tarts




5 cups (400g) desiccated coconut

1 cup (140g) roasted macadamias

1 cup (200g) coconut oil

²⁄³ cup (160ml) maple syrup


½ cup (40g) desiccated coconut, extra

lemon yoghurt icing

2½ cups (400g) icing (confectioner's) sugar mixture, sifted

2 teaspoons lemon juice

2 tablespoons plain Greek-style (thick) yoghurt

Place the coconut, macadamias, coconut oil, maple syrup and

vanilla in a food processor and process until well combined.

Spoon the mixture into a lightly greased 20cm x 30cm slice

tin lined with non-stick baking paper and spread evenly with

a palette knife. Refrigerate for 1–2 hours or until set.

To make the lemon yoghurt icing, place the sugar, lemon

juice and yoghurt in a bowl and mix until thick and combined.

Spread evenly over the coconut layer and sprinkle with the

extra coconut. Refrigerate for 1–2 hours or until set. Cut into

bars and refrigerate until ready to serve. Serves 6–8.

lamington ice-cream bars

2 litres coconut ice-cream+

400g dark (70% cocoa) chocolate, chopped

¹⁄³ cup (80ml) vegetable oil

4 cups (300g) store-bought shredded coconut

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

baking paper and place in the freezer until ready to use. Scoop

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

low speed until softened. Spoon into the prepared tin and

spread evenly with a palette knife. Freeze for 4–5 hours or until

frozen. Remove from the tin and slice into 12 bars. Place on a

tray lined with non-stick baking paper and freeze for a further

1 hour. Place the chocolate and oil in a heatproof bowl over a

saucepan of simmering water, stirring occasionally, until melted.

Remove from the heat and allow to cool completely. Spread the

coconut in a thin layer on a baking tray. Removing the ice-cream

in batches from the freezer, using 2 forks, dip each bar into the

chocolate and press gently in the coconut to coat. Return to the

freezer immediately for 1–2 hours or until set, and serve. Makes 12.

+ Buy coconut ice-cream from specialty food stores and delicatessens.

coconut and nectarine brown butter tart

2 eggs

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

¼ cup (35g) plain (all-purpose) flour

½ cup (40g) desiccated coconut


450g white nectarines, cut into 8 pieces

1 tablespoon caster (superfine) sugar, extra

¹⁄³ cup (25g) freshly grated coconut (see cook's tips, page 130)

shortcrust pastry

1¾ cups (255g) plain (all-purpose) flour

½ cup (80g) icing (confectioner's) sugar

125g chilled unsalted butter, chopped

2 egg yolks

1 tablespoon iced water

To make the shortcrust pastry, place the flour, icing sugar

and butter in a food processor and process until the mixture

resembles fine breadcrumbs. With the motor running, add

the egg yolks and water and process until a dough just comes

together. Turn out and bring the dough together to form a ball.

Roll out the dough between 2 sheets of non-stick baking paper

to 4mm thick. Refrigerate the pastry for 1 hour.

Preheat oven to 160°C (325°F). Line a 22cm loose-bottomed,

fluted tart tin with the pastry. Trim the edges and prick the

base with a fork. Refrigerate for 30 minutes. Line the pastry

case with non-stick baking paper and fill with baking weights

or uncooked rice. Bake for 10–12 minutes, remove the paper

and weights and bake for a further 12–15 minutes or until the

pastry is light golden. Remove from the oven and set aside.

While the pastry case is baking, place the eggs and sugar in

a food processor and process for 5 minutes or until pale. Add

the flour and coconut and process to combine. Heat a small

non-stick frying pan over medium heat, add the butter and

swirl the pan until melted. Cook for 1–2 minutes or until golden

brown with a nutty fragrance. With the food processor running,

add the butter to the coconut mixture in a thin steady stream

and process for 2 minutes or until well combined. Increase the

oven temperature to 180˚C (350˚F). Spoon the mixture into the

tart shell and spread evenly. Place the nectarines and extra

sugar in a medium bowl and toss to coat. Arrange the nectarine

slices over the tart filling, sprinkle with the fresh coconut and

bake for 35–40 minutes or until golden and cooked through.

Allow to cool completely before removing from the tin and

placing on a plate to serve. Serves 6–8.

on-trend . coconut


tart sings with the flavours of sweet fruit, burnt butter and toasted coconut.coconut and nectarine

brown butter tart

on-trend . coconut


coconut yoghurt and passionfruit brûlée tarts

¼ cup (60ml) passionfruit pulp (about 3 passionfruit)

2 cups (240g) coconut yoghurt

²⁄³ cup (150g) white (granulated) sugar

1 teaspoon passionfruit pulp, extra

shortcrust pastry

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

½ cup (40g) desiccated coconut

1 tablespoon finely grated lemon rind

½ cup (80g) icing (confectioner's) sugar

125g chilled unsalted butter, chopped

2 egg yolks

1 tablespoon iced water

To make the pastry, place the flour, coconut, lemon, icing sugar

and butter in a food processor and process until the mixture

resembles fine breadcrumbs. With the motor running, add the

egg yolks and water and process until a dough just comes

together. Turn out and bring the dough together to form a ball.

Roll out the dough between 2 sheets of non-stick baking paper

to 3mm thick. Refrigerate the pastry for 1 hour.

Preheat oven to 160°C (325°F). Use a 12cm cutter to cut 6 rounds

from the pastry, re-rolling if necessary. Line 6 x 8cm tart tins

with the pastry rounds. Trim the edges and prick the base with

a fork. Refrigerate for 20 minutes. Line the pastry cases with

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

rice. Bake for 10–12 minutes, remove the paper and weights

and bake for a further 12–15 minutes or until the pastry is

light golden. Allow to cool completely before removing the

cases from the tins.

Divide the passionfruit pulp between the tart cases and fill

each case with yoghurt. Refrigerate for 1 hour or until chilled

and firm. Place the sugar and extra passionfruit in a bowl and

use your fingers to combine. Sprinkle over the tarts in a thin

layer and use a kitchen blowtorch to caramelise. Allow to

stand for 5 minutes before serving. Makes 6.

+ We've used regular coconuts, bought with their brown husks intact,

for most of these recipes. If the recipe calls for young coconut, note

they are more difficult to open, but are lovely for their sweet water

and soft flesh inside.

+ To open a regular coconut, feel the husk for the soft, indented 'eye'

and pierce a hole using a skewer. Drain the water, reserving if

necessary. Preheat the oven to 180˚C (350˚F). Place the whole, drained

coconut on a baking tray and bake for 15–20 minutes. Holding the

warm coconut with a tea towel, use a heavy, blunt tool (such as a

sharpening steel or hammer) to break the husk around the middle.

+ To remove the flesh from the husk, gently prise it from the shell using

a strong butter knife. Grate the flesh with the coarse side of a grater.

+ Store any excess coconut flesh or water in the fridge for up to

1–2 days. You can freeze fresh coconut flesh, in pieces or grated,

for up to 2 months – place in zip-lock bags or airtight containers.

+ You can replace freshly grated coconut with store-bought shredded

coconut or moist coconut flakes (sweetened) which you can find in

the baking section of the supermarket.

have the sweetest water, and flesh that's still

soft and smooth.


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ISSUE 79

FEB/MAR 2015

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the new grill

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FRESH + LIGH T

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zucchini fritters kale and watercress pesto

rainbow salad soba noodle and tofu with miso

11 www.donnahay.com

for the perfect balance

on sale9 FEBRUARY 2015

SPECIAL ISSUE



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a smooth finishWith its clean lines and sleek, timeless look, we love the way marble adds a polished touch to all kinds of stylish and practical homewares. Here are some of our favourite marble finds that have moved well beyond the kitchen benchtop.

photography ANSON SMART

styling STEVE PEARCE + EMMALY STEWART



. style .

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We're inspired by the way you can change the look and feel of marble by pairing it with different materials and textures. These cake stands are the perfect example – the timber adds warmth and softness for a pretty, traditional display, or for a more modern statement, match minimalist marble with a sophisticated glass cloche.

This page: (clockwise from

top left) Cake stand, $117,

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cake stand and dome, $209,

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‘Tab fr’ Napkin #65 Bianco

by Society Inc, $245, box of 6,

from Ondene. Marble cheese

dome set, $71.96, from Chef

and the Cook. Deep marble

bowl, $17, from The Bay Tree.

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spoon (narrow with hole),

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serving board, $19.95,

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Above right: (clockwise from

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Summer. Jiro marble bowl,

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Marble lemon reamer, $61,


Marble mortar and pestle,

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Left: Marble rolling pin, $80,


Marble pastry board, $72,

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Marble server, $25.80, from

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plate, $49, from Maison et

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pots, $20 each, from The

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Marble bowl, $29, from White

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Simple natural ingredients, like a sprinkling of seasoning or a bright juicy lime, come to life against a backdrop of tactile marble. How chic (and how clever!) are these handy kitchen tools. Plus, cool marble is the perfect surface for rolling out pastry dough, so this board and rolling pin duo are as useful as they are beautiful.

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ISSUE 78 DEC/JAN 2015 www.donnahay.com


with smoky chilli sauce

+ the best barbecue recipes

+ quick-fix marinades

+ vibrant noodle salads

+ on-trend coconut

casualchicsummer


+ 10 super-simple weeknight meals for easy summer evenings

plus frosty lamington ice-cream bars, popsicles and our new travel guide

ISSUE 79

FEB/MAR 2015

www.donnahay.com

the new grill

* Offer available to Australian residents only

http://www.magsonline.com.au/dh/M1502DHY

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http://carmanskitchen.com.au

Warm, lazy summer mornings are the perfect time to linger over breakfast, and this collection of beautiful

boards, trays and cute serving ideas will ensure you wake up to the best meal of the day.

photography ANSON SMART styling STEVE PEARCE + EMMALY STEWART

morning, sunshine

139www.donnahay.com

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This page: (clockwise from

top right) ‘Moss’ small jug,

$14.95, from Country Road.

Hand-thrown porcelain tea

cup by Hilary Jones, $39, from

Small Spaces. Wooden spoon

in rubberwood (small), $2.95,

from Wheel & Barrow. ‘Sorrento’

side plate in duck egg, $6.95,

from Freedom. Linen waffle

towel by Hale Mercantile, $35,

from Small Spaces.

Breakfast like a king (or queen) with extra-special touches fitting for the most important meal of the day. We've discovered these elegant ceramic milk bottles, rustic bread boards, soft linens and more – all you need to add is freshly brewed tea and coffee, and of course a pastry or two!



Opening page: (clockwise

from top right) egg cup with

saucer and dome, $23.95,


Beech egg cup, $2.69, from

Chef and the Cook. Spoon

(14cm teaspoon shape),


Basalt plate in white, $31.17,

from Chef and the Cook. Egg

rack with 6 cups in porcelain,

$6.95, from Wheel & Barrow.

Right: Marble cheese board

in white acacia, $69.95, from

Wheel & Barrow. Bread knife

by French Laguiole, $50,


Handcrafted recycled timber

share platter, $50, from

Koskela. Small breadboard,

$95, from The Country Trader.

African wooden platter, $49,

from White Home. Ice-cream

cup, $17.06, set of 6, from

Chef and the Cook. Pewter

spoon, $18, from One

French Summer.

Above left: (clockwise from

top left) Ice-cream cups,

$17.06, set of 6, from Chef

and the Cook. Compote

dessert glass (stacked), $66,

set of 6, from One French

Summer. Japanese white

porcelain butter/pâté knife,


Tumbler, $72, set of 6, from

One French Summer.

Japanese white porcelain

spoon (narrow with hole)


Above right: Large ‘Finch’ cereal

bowl in blue, $19.90, from

Citta. ‘Finch’ blue and natural

lunch plate, $19.90, from Citta.

‘Bon’ napkin #23 perla, $235,

box of 6, from Ondene.

Pewter spoon, $18, from One

French Summer. ‘Howe’ large

board in white, $59.95, from

Country Road. Punnet, $17.95,


Large white milk bottle, $23.95,

from One French Summer. SE

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Costa BravaWinding its way north-east from Barcelona up to the Pyrenees mountains

marking the French border, the spectacularly rugged coastline of the Costa Brava is a Spanish treasure. Beyond the stunning beaches,

coves and charming fishing ports nestled on the Mediterranean

lies countryside that's rich in history, gourmet delights and natural beauty.

Here you can explore sleepy mountain villages and medieval ruins, and discover

the legacy of surrealist painter Salvador Dalí, all while savouring the best of the region's

stunning restaurants and local Catalan cuisine. Basking in almost

year-round sunshine, it's the perfect place to plan your next siesta.

photography MIKKEL VANG food photography CHRIS COURT styling STEVE PEARCE

. travel .



Clockwise from left: The quaint fishing village of Aiguafreda; sunrise over the boats in Aiguafreda; a holidaymaker soaks up the sun in Cadaqués; the medieval fortified village of Peratallada; the secluded coves of Aigua Blava.

This page (clockwise from bottom left): The idyllic fishing port of Cadaqués, famousfor its whitewashed houses clustered around the rocky bay, is said to have inspiredmany of Salvador Dalí's works; the crystal waters of Begur are a perfect spotto snorkel; cooling off from the rocks at Begur. Opposite (clockwise from top left):approaching the picturesque port of Cadaqués; cobbled streets and traditionalarchitecture in Aiguafreda; the charming Hotel del Teatre.

see & do BAYS AND BEACHES

With over 300 beaches on this coastline, it's easy to find

the perfect swimming spot. The area has some of the finest

beaches in Europe, with a mix of long stretches of golden

sand and secluded coves with pristine turquoise water.

CASTLES AND ANCIENT RUINS

In the heart of the region, wander among the ancient Greek

and Roman ruins of Empúries, a unique archaeological site

with stunning views. To see one of the prettiest medieval

towns in Spain, visit Begur (about an hour's travel north

of Barcelona), with its crumbling castle perched on a hilltop.

THE DALI TRIANGLE

The region is a treasure trove if you're interested in the

life and work of the renowned Spanish surrealist painter,

Salvador Dalí. Start by viewing a collection of his works

at the Dalí Theatre-Museum in Figueres, visit Dalí's home

in Cadaqués and see the castle he bought for his beloved

wife Gala in Púbol.

. travel .

stay & relax POOL-SIDE HAVEN Relax at this cliff-top hotel, with 66 rooms

and spectacular panoramic views over the bay of Roses and the

Almadraba beach. Almadraba Park Hotel (almadrabapark.com).

CHIC RETREAT This intimate boutique hotel is a converted

farmhouse that's had a modern makeover. It's just outside Begur

and has a celebrated restaurant. Hotel del Teatre (hoteldelteatre.com).

ULTIMATE LUXURY Realise your dream of sleeping in a castle,

with an escape to this romantic and magical hideaway in the

Catalan countryside. Hotel Castell Emporda (hotelcastellemporda.com).

getting there

The closest airport to the most scenic parts of the coast is

Girona, which has connections to many destinations in Europe.

International airlines fly directly into Barcelona, which is about

two hours south of the Costa Brava by car or bus. Once there,

the best way to get around is to hire a car.

145www.donnahay.com

http://almadrabapark.com

http://hoteldelteatre.com

http://hotelcastellemporda.com


char-grilled seafood platter with romesco and aioli

¹⁄³ cup (80ml) extra virgin olive oil


1 tablespoon flat-leaf parsley leaves, chopped


4 medium green (raw) king prawns (shrimp)

4 baby octopus (360g), heads removed, trimmed and cleaned

4 green (raw) scampi

4 half-shell scallops

8 clams (vongole) (80g)

romesco, to serve (see recipe, page 148)

store-bought aioli, to serve

char-grilled tomato bread, to serve (see recipe, page 148)

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

oil, garlic, parsley, salt and pepper in a small bowl and stir to

combine. Place the prawns, octopus and half the parsley

mixture in a large bowl, toss to combine and set aside.

Cook the scampi for 4 minutes, turning halfway, and set aside.

Cook the scallops, shell-side down, for 4 minutes. Add the clams,

prawns and octopus and cook for 2–3 minutes each side or until

charred and just cooked through. Place the seafood on a serving

plate, drizzle with the remaining parsley oil and sprinkle with

salt and pepper. Serve with the romesco, aioli and char-grilled

tomato bread. Serves 2.

. travel .

eat & drink From casual tapas at beachside cafes to fine dining at

Michelin-starred restaurants, the Costa Brava has a lot

to offer food lovers. Typical Catalan dishes combine

ingredients from the sea and the mountains (known

as mar i muntanya), starring the freshest of vegetables

and the best locally caught seafood. Wash it down with

a cerveza or a light red from the Empordà wine region.

EXTRA SPECIAL Voted one of the best restaurants in the

world, El Celler De Can Roca offers the ultimate dining

experience. El Celler De Can Roca (elcellerdecanroca.com).

TOUCH OF ROMANCE This cosy restaurant in Begur specialises

in modern Catalan cuisine. Sa Rascassa (hostalsarascassa.com).

OCEAN FRESH In a colonial-style mansion, this relaxed Begur

restaurant offers great local seafood. Aiguaclara (aiguaclara.com).

http://elcellerdecanroca.com

http://hostalsarascassa.com

http://aiguaclara.com

char-grilled seafood platter

with romesco and aioli

147www.donnahay.com


char-grilled tomato bread


extra virgin olive oil, for brushing, plus extra for drizzling

1 clove garlic, halved

2 roma tomatoes (120g), grated


Preheat a char-grill pan or barbecue over high heat. Brush the

bread with oil and cook, in batches, for 1–2 minutes each side

or until charred. Rub the hot bread with garlic and top with the

tomato. Sprinkle with salt, pepper and drizzle with extra oil

to serve. Serves 2.


. travel .


comvita.com.au

http://comvita.com.au

recipe index

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recipe indexMEAT + POULTRY

beef and noodle slaw with

ground roasted rice 86

beef brisket with bourbon

barbecue sauce 96

chicken and chorizo tacos 44

chilli and hoisin sticky pork 94

crispy pork and crab larb 82

duck and cucumber salad with

chilli-ginger dressing 86

harissa beef skewers with

tahini slaw 41

korean-style skewers with miso,

chilli and apple marinade 94

lemongrass and coconut

chicken noodle salad 82

lime and tequila chicken with

smoky chilli sauce 98

pancetta, egg and tomato

cheat’s pizza 43

portuguese-style chicken drumsticks 39


tomato and crispy salami 66

spiced lamb and chickpea burgers 42

spiced rack of lamb with

ginger yoghurt 96

white bean, horseradish and

salami bruschetta 23

FISH + SEAFOOD

barbecued prawn skewers

with nam jim vermicelli 82

char-grilled seafood platter

with romesco and aioli 146

char-grilled snapper and

green olive pesto bruschetta 47

chilli squid and tomato salad

with lotus chips 86

chilli tuna pasta 38

coconut and ginger cod ceviche with

lime salt and crispy taro chips 106

crispy pork and crab larb 82

kingfish toasts with sesame

and kimchi 108

pesto, white anchovy and

mozzarella bruschetta 24

pressed spicy salmon sushi 108

raw snapper with cucumber

slaw and tamarind dressing 104

raw tuna and crunchy

potato salad 106

sake-marinated trout with

dashi broth 104

salmon with ginger quinoa 45

spicy omelettes with

asian prawn salad 40

VEGETABLES, PASTA + CHEESE

chilli tuna pasta 38

heirloom tomato, harissa and

green olive bruschetta 21

lemon, ricotta, basil and

honey bruschetta 22


tomato and crispy salami 66

zucchini and provolone tart 58

zucchini and ricotta

summer lasagne 46

SOMETHING SWEET

apricot and cinnamon

dutch pancakes 76

banoffee ice-cream pie 116

berry ice-cream slice 116

black forest ice-cream cake 118

blistered rosehip peaches 72

caramel swirl popsicles 31

cheat’s summer sorbet slice 114

choc-dipped banana popsicles 30

chocolate milkshake popsicles 32

coconut and nectarine

brown butter tart 128

coconut yoghurt and passionfruit

brûlée tarts 130

coconut chia pudding with

watermelon granita 124

coconut cookie

ice-cream sandwiches 124

coconut, lychee and

raspberry popsicles 124

cookies and cream popsicles 29

hazelnut, orange and ricotta cake 66

lamington ice-cream bars 128

limoncello and pistachio cannoli 64

mixed stone fruit cobbler with

raspberry and buttermilk biscuits 74

nectarine and honey tray pie 72

nectarine and semolina cake 72

passionfruit three-milk

ice-cream cake 114

raw coconut and macadamia bars 128

tiramisu ice-cream cake 114

white peach and bourbon

vanilla ice-cream 76

EVERYTHING ELSE

char-grilled flatbreads with chipotle

romesco, mozzarella and coriander 98

char-grilled tomato bread 148

chilli, coconut and

lemongrass marinade 26

classic dressing 19

creamy slaw dressing 19

flatbread 49

lemon, salt and sichuan pepper rub 28

romesco 148

smoky sumac, chilli and lime rub 27

spicy mint, lime and honey marinade 25

tomato vinaigrette 19

DRINKS

blood orange swirl ice cubes 51

campari with watermelon and soda 62

coconut and lychee ice cubes 51

cucumber and lime ice cubes 51

ginger beer and orange ice cubes 51

icy lemon cups 62

pineapple and coconut ice cubes 51

raspberry and peach ice cubes 51


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

advertising directory

Cobram The Cobram Classic Flavour Intensity Extra

Virgin Olive Oil won Gold at the 2014 New York

International Olive Oil Competition. Look for Fresh

2014 Harvest Cobram Estate olive oils, in stores now,

for the freshest flavours. cobramestate.com.au

S&B This naturally green wasabi paste contains the

unique sharp flavour of real Japanese wasabi. It

comes in a handy squeeze tube and is great with

sushi and sashimi, as well as with steaks and in

soups, dips and dressings. Visit oriental.com.au

TassalIntroducing Superior Gold, a premium new range

of smoked salmon. Cured in Australian sea salt

and Bundaberg raw sugar, then delicately double

smoked, Superior Gold Salmon is perfect for every

entertaining occasion. Go to superiorgold.com.au

Tetley TeaPersonally tasted by Tetley’s Tea Master, Justin

Panton, Tetley Tea Master’s Selection includes

Ceylon, Assam and Kenyan single-sourced teas.

These larger leaf teas are specially hand-picked

to provide a full flavour. Visit tetley.com.au

BritaThe Brita 3-Way Filter Tap removes impurities from

your water, improving the aesthetics and flavour

of your cooking. These stylish European taps have

a lever for Brita filtered water and a lever for your

unfiltered hot and cold water. Visit brita.com.au

RiedelFollowing in the footsteps of their successful IPA

glass project, Spiegelau partnered with two leading

stout brewers in the U.S, Left Hand Brewing and

Rogue Ales, to create the ultimate glass for enjoying

stout. Available for $39.95 a pair. spiegelau.com.au

Queen Fine FoodsCreate vibrant colours in icing and baking with

Queen’s new Food Colour Gels. Available in

easy-to-measure tubes, you’ll be baking like a

professional. The gels are available nationally at

Woolworths. Visit queen.com.au to find out more.

KewpieThe new Kewpie Sesame Soy Sauce Dressing has

a light refreshing taste and is perfect with your

favourite Asian foods, like salads or fish dishes. In

a handy plastic bottle, it’s ideal for picnics or office

lunches, or as a dipping sauce. Visit oriental.com.au

VitasoyNew Vitasoy Unsweetened Coconut Milk is perfect

with cereal, smoothies, and even on its own. It’s

made from real coconut cream, with a refreshing,

authentic coconut taste. With only 55 calories per

serve, it’s a great way to enjoy breakfast. soy.com.au

http://spiegelau.com.au

http://superiorgold.com.au

http://oriental.com.au

http://queen.com.au

http://brita.com.au

http://oriental.com.au

http://tetley.com.au

http://cobramestate.com.au

http://soy.com.au

stockists


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

directory + measures

+ Aesop aesop.com

+ The Bay Tree (02) 9328 1101; baytree.com.au

+ Bemboka (02) 9360 1224; bemboka.com

+ Capi 1300 2274 7632; capi.com.au

+ Chef and the Cook 1300 961 496; chefandthecook.com.au

+ Citta Design (02) 9360 7904; cittadesign.com

+ Contents International Design (02) 9662 2443;

www.contentsid.com

+ Country Road 1800 801 911; countryroad.com.au

+ Crate and Barrel crateandbarrel.com

+ The Country Trader (02) 9698 4661; thecountrytrader.com.au

+ Doug Up On Bourke (02) 9690 0962; douguponbourke.com.au

+ Elements I Love elementsilove.com; (02) 9698 8884

+ Freedom 1300 135 588; freedom.com.au

+ Golden Brown Fox 0438 273 176; goldenbrownfox.com

+ iConnect Products 0415 133 509; iconnectproducts.com.au

+ Koskela (02) 9280 0999; koskela.com.au

+ La Garconne lagarconne.com

+ The Lost and Found Department 0414 474 686;

thelostandfounddepartment.com.au

+ Mecca 1800 007 844; mecca.com.au

+ Maison et Jardin (02) 9362 8583; maisonetjardin.com.au

+ Ondene (02) 9362 1734; ondene.com.au

+ One French Summer 0438 401 777; onefrenchsummer.com.au

+ Punch Gallery (02) 9810 1014; punchgallery.com.au

+ Seletti 1300 730244; seletti.com.au

+ Small Spaces (02) 8399 3144; small-spaces.com.au

+ Tina Frey Designs tinafreydesigns.com

+ Walker and Beck walkerandbeck.com.au

+ Wheel and Barrow (08) 8282 2100; wheelandbarrow.com.au

+ White Home (02) 9387 4344; whitehome.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.

CUP CONVERSIONS FOR BASIC INGREDIENTS

1 cup almond meal (ground almonds) 110g 3¾ oz

1 cup brown sugar 175g 6 oz

1 cup white sugar 220g 7 oz

1 cup caster (superfine) sugar 220g 7 oz

1 cup icing (confectioner’s) sugar 150g 5 oz

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

LIQUID MEASURES

cups metric imperial

¼ cup 60ml 2 fl oz

¹⁄ ³ cup 80ml 2½ fl oz

½ cup 125ml 4 fl oz

²⁄ ³ cup 160ml 5 fl oz

¾ cup 185ml 6 fl oz

1 cup 250ml 8 fl oz

2 cups 500ml 16 fl oz (1 American pint)

2½ cups 625ml 20 fl oz (1 Imperial pint)

4 cups 1 litre 32 fl oz

SOLID MEASURES

metric 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)

No matter where you live, you’ll be able to use our recipes by following these simple guidelines. For a more extensive conversion chart visit donnahay.com.

http://donnahay.com

http://aesop.com

http://baytree.com.au

http://bemboka.com

http://capi.com.au

http://chefandthecook.com.au

http://cittadesign.com

http://www.contentsid.com

http://countryroad.com.au

http://crateandbarrel.com

http://thecountrytrader.com.au

http://douguponbourke.com.au

http://elementsilove.com

http://freedom.com.au

http://goldenbrownfox.com

http://iconnectproducts.com.au

http://koskela.com.au

http://lagarconne.com

http://thelostandfounddepartment.com.au

http://mecca.com.au

http://maisonetjardin.com.au

http://ondene.com.au

http://onefrenchsummer.com.au

http://punchgallery.com.au

http://seletti.com.au

http://small-spaces.com.au

http://tinafreydesigns.com

http://walkerandbeck.com.au

http://wheelandbarrow.com.au

http://whitehome.com.au


http://www.LKK.com

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things I love

People often ask me if I ever get the chance to entertain and cook at home, and

the answer is, most definitely yes! It's something I love doing when I can, and for me,

summer sets the perfect tone. My friends know they're always welcome at my house,

so we'll frequently spend balmy evenings together, with the kids all running around

and playing games. The great thing is, because my friends know my house so well

they'll just breeze into the kitchen, pull up a stool and automatically start helping

me prepare the meal – I don't even have to ask! Someone will start mixing and pouring

drinks, while someone else picks herbs to chop for the salad. I love the idea of

everyone feeling so relaxed in my home that it all just happens naturally. Plus, when

it comes to entertaining, I'm all about keeping things casual, so it suits me perfectly!

Together we'll prepare big platters of salads and delicious things to share – no fussing

over individually plating up dishes because I think it's more fun when everyone helps

themselves. Then we'll all sit around the table, chatting and catching up, and allow

the evening to unfold. What could be better!

entertaining



http://TETLEY.COM.AU

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BEYOND BETTERTHE PURSUIT OF PERFECTION SINCE 1879

donna hay - march 2015 au

Documents

sprinkle duck

place duck llets

pomelo green papaya

pomelo salad

new look

ingredients2 tablespoons

green mango1 pomelo

extra virgin olive oilin