Download - 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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esteelauder.com.au
FOR EVERY AGE, EVERY ETHNICITY. 25+ PATENTS WORLDWIDE.
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
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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
------------------------------------------------------------------------------------------
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
------------------------------------------------------------------------------------------
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.
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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
4 slices sourdough bread
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
sea salt and cracked black pepper
4 slices sourdough bread
12 slices (150g) hot salami
½ cup watercress leaves
Preheat a char-grill pan or barbecue over high heat.
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
4 slices sourdough bread
1 clove garlic, halved
2 x 100g buffalo mozzarella, torn
½ teaspoon chilli flakes
Preheat a char-grill pan or barbecue over high heat.
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.
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)
¼ cup (40g) icing (confectioner’s) sugar
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
8 x ¹⁄ ³-cup-capacity (80ml) popsicle moulds and insert
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 (40g) icing (confectioner’s) sugar
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
1 teaspoon vanilla extract
Place the milk, cocoa, sugar and vanilla in a blender
and blend until smooth. Divide the mixture between
8 x ¹⁄ ³-cup-capacity (80ml) popsicle moulds and insert
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
+ the best barbecue recipes+ quick-fix marinades+ vibrant noodle salads+ on-trend coconut
casualchicsummer
fast, fresh, simple.
ISSUE 79
FEB/MAR 2015
www.donnahay.com
the new grill
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.
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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.
photography WILLIAM MEPPEM styling STEVE PEARCE
. 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
sea salt and cracked black pepper
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
sea salt and cracked black pepper
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
sea salt and cracked black pepper
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
2 tablespoons extra virgin olive oil
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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Preheat a char-grill pan or barbecue over medium heat.
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
3 cloves garlic, crushed
½ cup flat-leaf parsley leaves, chopped
1 eggwhite
2 tablespoons honey
sea salt and cracked black pepper
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
sea salt and cracked black pepper
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
2 tablespoons extra virgin olive oil
500g chicken mince
2 cloves garlic, crushed
½ teaspoon chilli flakes
sea salt and cracked black pepper
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
1 cup coriander (cilantro) leaves
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
sea salt and cracked black pepper
1 Lebanese cucumber, seeded and thinly sliced
1 small red onion, thinly sliced
1 cup basil leaves
lime wedges, to serve
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
1 tablespoon lemon juice
¼ cup (65g) store-bought pesto, plus extra to serve
sea salt and cracked black pepper
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.
Preheat a char-grill pan or barbecue over high heat.
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
sea salt and cracked black pepper
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.
Preheat a char-grill pan or barbecue over medium heat.
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!
photography WILLIAM MEPPEM styling STEVE PEARCE
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.
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.
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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
sea salt and cracked black pepper
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
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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
2 tablespoons lime juice
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 vanilla extract
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.
limoncello and pistachio cannoliSTR
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hazelnut, orange and ricotta cake
1 cup (140g) hazelnuts, toasted and skins rubbed off
¹⁄³ cup (50g) plain (all-purpose) flour
3 eggs
½ cup (110g) caster (superfine) sugar
40g unsalted butter, melted
4 cups (800g) firm ricotta
1 cup (220g) caster (superfine) sugar, extra
2 tablespoons finely grated orange rind
1 teaspoon vanilla extract
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
1 teaspoon sea salt flakes
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.
photography WILLIAM MEPPEM styling STEVE PEARCE
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.
in season . stone fruit
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)
½ cup (110g) caster (superfine) sugar
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
½ cup (110g) caster (superfine) sugar
2 tablespoons honey
2 teaspoons vanilla extract
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
375g cold unsalted butter, chopped
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 teaspoons vanilla extract
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.
in season . stone fruit
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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
¾ cup (165g) caster (superfine) sugar
2 tablespoons lemon juice
2 teaspoons vanilla extract
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 (165g) caster (superfine) sugar
185g cold unsalted butter, chopped
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.
in season . stone fruit
mixed stone fruit cobbler with raspberry and buttermilk biscuits
in season . stone fruit
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
¼ cup (75g) caster (superfine) sugar
4 apricots (250g), halved
20g unsalted butter, melted
store-bought vanilla ice-cream, to serve
2 tablespoons ginger syrup+, to serve
pancake batter
4 eggs
¾ cup (180ml) milk
2 teaspoons vanilla extract
¾ cup (110g) plain (all-purpose) flour
½ teaspoon ground cinnamon
¼ cup (55g) caster (superfine) sugar
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.
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
make now . noodle salads
make now . noodle salads
crispy pork and crab larb
1½ tablespoons finely grated ginger
4 cloves garlic, crushed
5 coriander (cilantro) roots, chopped
2 tablespoons peanut oil
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 cup coriander (cilantro) leaves
1 tablespoon peeled and finely grated galangal
1 tablespoon finely grated ginger
2 long green chillies, 1 with seeds removed, roughly chopped
2 tablespoons peanut oil
1 tablespoon caster (superfine) sugar
½ tablespoon fish sauce
2 tablespoons lime juice
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.
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. 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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chilli squid and tomato salad with lotus chips
make now . noodle salads
86 www.donnahay.com
make now . noodle salads
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
½ cup (110g) caster (superfine) sugar
¹⁄³ cup (80ml) water
¼ cup (60ml) lime juice
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
2 tablespoons peanut oil
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
sea salt and cracked black pepper
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
¼ cup (60ml) lime juice
¹⁄³ cup (90g) grated palm sugar
2 green onions (scallions), thinly sliced
800g beef eye fillet
sea salt and cracked black pepper
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.
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,
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
sea salt and cracked black pepper
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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spiced rack of lamb with ginger yoghurt
favourite things . summer grill
favourite things . summer grill
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
¼ cup (55g) caster (superfine) sugar
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.
Preheat a char-grill pan or barbecue over medium heat.
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
4 cloves garlic, crushed
1 tablespoon finely grated ginger
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
favourite things . summer grill
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
2 cloves garlic, crushed
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.
favourite things . summer grill
lime and tequila chicken with smoky chilli sauce
1.7kg whole chicken, butterflied
2 tablespoons lime rind
¼ cup (60ml) lime juice
1 tomato, quartered
2 cloves garlic, peeled
1 teaspoon ground coriander
2 teaspoons ground cinnamon
¼ cup chipotle in adobo+
1 tablespoon caster (superfine) sugar
2 tablespoons extra virgin olive oil
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 teaspoon sea salt flakes
1 tablespoon honey
½ cup (125ml) extra virgin olive oil
2 tablespoons lemon juice
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.
photography CHRIS COURT styling STEVE PEARCE
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fresh . raw fish
raw snapper with cucumber slaw
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fresh . raw fish
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
1 tablespoon finely grated ginger
½ cup (125ml) sake
¼ cup (55g) caster (superfine) sugar
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 tablespoons lime juice
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
raw tuna and crunchy potato salad
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
1 tablespoon lemon juice
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 sea salt flakes
1 teaspoon finely grated lime rind
¹⁄³ cup (80ml) coconut milk
1 teaspoon finely grated ginger
400g sashimi-grade skinless cod, thinly sliced
¼ cup (60ml) lime juice
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 teaspoon sea salt flakes
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
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!
photography CHRIS COURT styling STEVE PEARCE
ice-cream cakesthe coolest
111www.donnahay.com
cheat’s summer sorbet sliceREC
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passionfruit three-milk ice-cream cake
inspired . ice-cream cakes
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
½ cup (110g) caster (superfine) sugar
1 teaspoon vanilla extract
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.
inspired . ice-cream cakes
banoffee ice-cream pie
400g plain digestive biscuits
1 cup (50g) pretzels
180g unsalted butter, melted
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.
black forest ice-cream cake
100g dark chocolate, chopped
125g unsalted butter, 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
2 tablespoons lemon juice
1 teaspoon vanilla bean paste
¹⁄³ cup (80ml) water
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.
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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.
photography CHRIS COURT styling STEVE PEARCE
coconut, lychee and
raspberry popsicles
coconut and a kiss of vanillamake this pudding perfectwith papaya and lime.
on-trend . coconut
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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
1 teaspoon vanilla bean paste
2 tablespoons honey
1 small papaya, peeled, seeded and sliced, to serve
lime wedges, to serve
watermelon granita
½ cup (110g) caster (superfine) sugar
1¹⁄³ cups (330ml) water
750g watermelon, peeled, seeded and chopped
1 teaspoon vanilla bean paste
2 tablespoons lime juice
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
¾ cup (165g) caster (superfine) sugar
1 teaspoon vanilla extract
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
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raw coconut and macadamia bars
on-trend . coconut
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raw coconut and macadamia bars
5 cups (400g) desiccated coconut
1 cup (140g) roasted macadamias
1 cup (200g) coconut oil
²⁄³ cup (160ml) maple syrup
2 teaspoons vanilla extract
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
75g unsalted butter, chopped
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
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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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lime and tequila chicken
w th smoky chilli sauce
+ the best barbecue recipes+ quick-fix marinades+ vibrant noodle salads+ on-trend coconut
casualchicsummer
fast, fresh, simple.
ISSUE 79
FEB/MAR 2015
www.donnahay.com
the new grill
FRESH + LIGH T
3 www.donnahay.com
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
PH
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CO
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LOS Style and travel
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
134 www.donnahay.com
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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,
from Walker & Beck. Marble
cake stand and dome, $209,
from One French Summer.
‘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.
Japanese white porcelain
spoon (narrow with hole),
$16.75, from The Bay Tree.
Opposite: (clockwise from top
left) Marble cheese board,
$65, from Contents. Marble
half cheese board, $55, from
One French Summer. Marble
cheese board, $40.50, from
Chef and the Cook. Hand-
forged cheese cutter, $19,
from One French Summer.
Marble pear, $25, from
Maison et Jardin. Entertain
serving board, $19.95,
from Freedom.
Above right: (clockwise from
top left) Marble pinch pot,
$31, from One French
Summer. Jiro marble bowl,
$49.95, from Country Road.
Marble lemon reamer, $61,
from One French Summer.
Marble mortar and pestle,
$95, from Walker & Beck.
Left: Marble rolling pin, $80,
from One French Summer.
Marble pastry board, $72,
from Chef and the Cook.
Above left: (clockwise from
top left) Large marble bowl,
$66, from Walker & Beck.
Marble server, $25.80, from
Crate & Barrel. Large marble
plate, $49, from Maison et
Jardin. Round marble pinch
pots, $20 each, from The
Lost and Found Department.
Marble bowl, $29, from White
Home. Tam spreader, $7.95,
from Country Road.
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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Hurry, offer ends 22March 2015*
the perfect Christmas
fast, fresh, simple.
ISSUE 78 DEC/JAN 2015 www.donnahay.com
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 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
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!
140 www.donnahay.com
Opening page: (clockwise
from top right) egg cup with
saucer and dome, $23.95,
from One French Summer.
Beech egg cup, $2.69, from
Chef and the Cook. Spoon
(14cm teaspoon shape),
$25.35, from The Bay Tree.
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,
from One French Summer.
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,
$25.35, from The Bay Tree.
Tumbler, $72, set of 6, from
One French Summer.
Japanese white porcelain
spoon (narrow with hole)
$16.75, from The Bay Tree.
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,
from One French Summer.
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 .
142 www.donnahay.com
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
char-grilled seafood platter with romesco and aioli
¹⁄³ cup (80ml) extra virgin olive oil
2 cloves garlic, crushed
1 tablespoon flat-leaf parsley leaves, chopped
sea salt and cracked black pepper
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).
char-grilled tomato bread
4 slices sourdough bread
extra virgin olive oil, for brushing, plus extra for drizzling
1 clove garlic, halved
2 roma tomatoes (120g), grated
sea salt and cracked black pepper
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.
148 www.donnahay.com
. travel .
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
spaghetti with garlic, ricotta,
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
spaghetti with garlic, ricotta,
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
stockists
152 www.donnahay.com
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.
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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
154 www.donnahay.com
EN
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BEYOND BETTERTHE PURSUIT OF PERFECTION SINCE 1879