Donna Hay - July 2014

fast, fresh, simple.
slow-cooked
goodness
ISSUE 75
JUN/JUL 2014
www.donnahay.com
+ the crunchiest roast pork

+ best-ever chicken soups
+ whiskey-spiked sweets
crispy pork belly with

cider pickled pears
a coy winter
+ warming porridges, melty toasties and cheat's pot pies

plus the easiest bread to bake at home no kneading necessary!
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editor's letter
hello
It doesn't matter where
in the world you come
from or what language
you speak, the universal
dish of comfort is the
same the humble
bowl of chicken soup.
It's the one thing that makes the world
but given its proles of smoky, fruity and
right again, whether you're looking for
malty, once you combine it with sweet
cosiness and simplicity, you're feeling
partners such as chocolate, caramel,
poorly or just want to warm up on a
vanilla, apple or banana, you'll be won
cold winter's night. I feel super nurturing
over. (Try the chocolate and whiskey pie!)
about always having some chicken soup
I'm pleased to say that one of my
on hand in the freezer. I know that after
favourite sections in the magazine,
an afternoon of sport in the rain, it's going
the solution-driven Quick Fix, has been
to make my little boys feel instantly better
expanded in this issue (page 43). We
sitting around the table slurping soup with
take three of winter's hottest favourites
their mum. Their favourite is chicken and
porridge, the toastie and the pot pie and
noodle, but if you turn to our story on page
give them a tasty spin for a super quick
98, you'll see that we've pulled inuences
breakfast, lunch or dinner. I love the use
from all corners of the globe for a new
of grains and seeds in the porridge recipes;
collection of soups to build your repertoire.
for me porridge is as comforting as chicken
Another way of warming your soul this

season is trying your hand at our luscious
soup like a big hug from your mum.

Happy cooking!
This lemon and goat's

yoghurt cake (page 82) is
the best lemon cake you'll
ever try. Seriously. The
yoghurt lends it a ne tang
and a light crumb then the
whole thing is nished
with drippy lemon icing
and a hit of fragrant thyme.
recipes we love
whiskey-laced desserts (page 126). You don't

need to be a whiskey drinker to enjoy them.
quino, amond and

dat poridg
photography chris court
Sure, it's a big spirit that's big on avour,
If you haven't already signed

up to our newsletter at
donnahay.com, it's the best
way to get the latest news
about the magazine and
upcoming books, as well as
new products on our online
store, special ofers and
sneaky snap sales!
caulilower, caraway
and dat atbread
cicken and ricota
dumpling sop
caramel pok bly
and cam hotpot
banana layer cake
wih hony cream
and whikey caramel
www.donnahay.com
needs, wants, must-haves
keeping cosy
With these stylish and practical nds, I'm
more than ready to weather a chilly winter.
paddle power Not one to give up on my summer hobbies
easily, I'm looking forward to paddle boarding through
winter in these warm paddle pants from The Upside.
quick fix On those cold mornings when I have to y out

the door for the school run, nothing prepares my coffee
faster than the compact new Nespresso Inissia.
smart traveller I love these graphic travel guides by

Herb Lester Associates that cater to a particular interest
in a quirky way such as Paris for Pleasure Seekers, How to
Find Old New York, An Appetite for Melbourne, and more.
spring in your step True to their name, these casual

Spring Court sneakers are super springy and save me
when I'm on my feet all day styling in the studio.
the eyes have it On really busy days, sometimes a lick

of Clinique's Lash Power Feathering Mascara and a little
lipstick is all I need to feel glamorous.
hair care I'm mindful of the stress my hair has to endure

with all that blowdrying while I'm lming. Premium
Swedish brand Sachajuan, which is new to Australia,
photography chris court. see directory for stockist details.
is perfectly geared to protecting and repairing it.
10
www.donnahay.com
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contents
winter
112
86
70
98
126
everyday
what we're eating
Smoked mozzarella and freekeh, a nutty
19
what we're buying
location
Enjoy vibrant heirloom beetroot for

roasting, pickling, salads and more
A day on the goat farm yields fresh and

23
what we're trying
delicious milk, yoghurt and cheese
70
in season
Smoky chipotle chillies in adobo are our

favourite condiment this season
special days
subscriptions
Crisp, creamy or roasted, find out why

24
cauliflower is the great comeback kid
every issue
Subscribe for just $42 for one year for all
86
6 issues and free delivery
ten in twenty
favourite things
marketplace
Warm up your weeknights with tasty
It's the stuff that makes everything better
A collection of goodies to help you
fare on the table in 20 minutes
27
how to cook
98
make now
This crusty yet soft cheat's bread requires

absolutely no kneading at all
the humble bowl of chicken soup
38
Each recipe from this issue, right at

112
drinks
inspired
Try these takes on warm milky favourites,
Whiskey makes a natural partner for these
from chai to hot chocolate
40
quick fix
44
126
150
Where to find our favourite products, plus

measurements and conversions
152
things i love
Chic ways to bring a little cosiness to your

home and kitchen
your fingertips
glossary
style
Creamy porridge, easy toasties and cheat's

pot pies are quick winter winners
luscious sweets and desserts
149
recipe index
Rich and crisp, eight tasty reasons why

pork belly is the best cut this season
entertain your way through winter
48
143
There's nothing like raising a post-dinner

glass to a good night around a fire
154
cover photography chris court styling steve pearce

cover recipe crispy pork belly with cider pickled pears, page 116.
ancient grain, are on our shopping list
editor-in-chief Donna Hay

managing editor Melanie Hansche
copy + digital editor Abby Pfahl
------------------------------------------------------------------------------------------creative director Genevieve McKelvey
deputy art director Drina Thurston
designer Naya Kim
senior art director creative services Lisa Klaus
------------------------------------------------------------------------------------------food director Steve Pearce
food editor Jessica Brook
assistant food editor Dolores Braga Menndez
contributors food Georgina Esdaile merchandising + production
Phoebe McEvoy, Imogene Roache, Lucy Tweed photography Ben Dearnely,
Chris Court, William Meppem
-----------------------------------------------------------------------------------------marketing manager premium food titles Anthony Whittle

office manager + personal assistant Evelin Eldic (02) 9282 6500
------------------------------------------------------------------------------------------commercial director Prue Cox
nsw sales director Paul Blackburn (02) 8045 4666
group sales directors nsw Nicole Bence (02) 8045 4651,
Belinda Miller (02) 8045 4651, David Rogers (02) 8045 4741,
Sam Tomlinson (02) 8045 4676
vic sales director Kim Carollo (03) 9292 3204

group sales directors vic Sally Paterson (03) 9292 3217, Lisa
Mikkelsen (03) 9292 3206, Astrid White (03) 9292 3222
Qld sales director Rose Wegner (07) 3666 6903

strategic response manager Qld Mark Lacy (07) 3666 6915
sales manager sa Barney Habel, Stenmark Organisation (08) 8332 3029
sales manager wa Bronwyn Robinson (08) 9326 9806
commercial integration manager Kate Corbett (02) 8045 4737
------------------------------------------------------------------------------------------news life media
chief executive officer Nicole Shefeld
group publisher food Fiona Nilsson
commercial manager 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 Katie Nagy (02) 8045 4923
pre-press production News PreMedia
donna hay (editorial, marketing) Level 5, 8397 Kippax Street, Surry Hills,
NSW 2010 phone (02) 9282 6500 mailing address donna hay magazine,
PO Box 1224, Queen Victoria Building NSW 1230 email enquiries@
donnahay.com.au website www.donnahay.com subscriptions
(Australia) 1300 656 933 (International) +61 2 9282 8023
email subs@magsonline.com.au donna hay (accounts, production)

NewsLifeMedia, 180 Bourke Rd, Alexandria NSW 2015 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
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Environment
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donna hay news
whats new
It's always fun to see fresh designs come to

life and we're pleased to say our new tea
towels have arrived online. Plus, there's new
Royal Doulton (perfect for winter!) and
nd out how to read the magazine online.
perfect winter cookware

Donna's creative collaboration with Royal Doulton combines
her casually elegant signature style with the timeless quality
of one of the most trusted and loved homeware brands.
Some of the newest additions to the Royal Doulton range
include these ramekins, perfect for winter cooking. Simple
and elegant, yet casual enough for everyday use, they're
perfect for creating pies (see our cheat's pot pies, page 55),
soufs, mousses and more. They come in medium or large
in convenient four-packs, available from donnahay.com.
read the magazine online

Did you know you can subscribe to us on Zinio and read a
digital version of the magazine on-the-go on your android
tablet or personal computer? Zinio subscribers receive the
digital version of the magazine in their inbox the day it goes
on sale, or you can download single issues. The single issue
price is $5.49 or buy three issues for $12.99. See zinio.com.au
new tea towel designs

A shipment of napery has arrived at donnahay.com featuring
new designs. Durable and stylish, these 100 per cent cotton
tea towels are both practical and beautiful for everyday use
in the kitchen. Evoking the classic design of a beach towel,
they come in 'beach blue' (pictured) and 'beach navy' in sets
for the latest news, visit donnahay.com

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photography william meppem
of three. Available at donnahay.com.
PHOTOGRAPHY anson smart sTYlinG donna hay
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this season
| what we're eating
sm0ked
mozzarella
photography william meppem styling steve pearce recipe jessica brook
We're loving the smoked

version of one of our
favourite fresh cheeses
at the moment. It adds a
punchy, smoky avour to
molten toasties that's truly
addictive. Made by taking
fresh mozzarella and coldsmoking it over wood chips
for a long time, the cheese
takes on a distinctive brown
rind. We're putting it in ham
and cheese jafes, melting
it onto pizzas and even
over lasagne. You can use
it as you would normal
mozzarella in a veal
parmigiana, inside arancini
or melted over cauliower.
Find it at specialty food
stores and delicatessens.
smoked mozarela taties

250g smoked mozzarella, sliced
8 slices white bread
100g dried chorizo, thinly sliced and pan-fried until crisp
12 basil leaves
cup (140g) tomato chutney
3 eggs, lightly beaten
cup (60ml) single (pouring) cream
extra virgin olive oil, for brushing
Place half the mozzarella on 4 slices of the bread. Top with the
chorizo, basil, chutney and remaining mozzarella. Mix to combine
the egg and cream in a bowl. Dip one side of the remaining bread
slices in the egg mixture and sandwich together, egg-side down,
pressing the edges rmly. Cut the crusts from each sandwich
and, using your ngers, press the edges to seal. Dip into the egg
mixture. Heat a large non-stick frying pan over medium heat and
smoked mozzarella
brush the base with oil. Working in batches, cook sandwiches,

covered, for 4 minutes each side or until golden. Makes 4.
www.donnahay.com
19
this season
| what we're eating
freekeh
This ancient grain, used
prolically in Middle Eastern
cooking, is a form of durum
wheat picked when it's still
young and green. The grains
are roasted (traditionally
this happened over a wood
re) lending them a smoky
avour that's totally
delicious. Nutty and earthy
with a pleasant bite, freekeh
is the perfect addition to
pilafs, salads and in soups
where it can be used like
barley. It comes in two
varieties as wholegrains,
pictured below, or cracked.
The latter variety can be
used in porridge, soups
or in burgers and patties.
Find it at health food stores,
specialty food stores and
some delicatessens.
fekeh piaf wih cicken

2 tablespoons extra virgin olive oil
1 brown onion, nely chopped
2 cloves garlic, crushed
1 cup (200g) freekeh, rinsed and drained
2 cups (500ml) chicken stock
sea salt and cracked black pepper
2 x 150g chicken breast llets, trimmed
cup (35g) chopped pistachios
cup (40g) dried currants
1 tablespoon nely grated lemon rind
250g feta, crumbled
cup each mint leaves and dill sprigs, to serve
Heat the oil in a saucepan over medium heat. Add the onion and
garlic and cook for 46 minutes. Add the freekeh, stock, salt and
pepper, stir and bring to the boil. Cover with a lid, reduce the heat
and cook for 30 minutes. Add the chicken, cover and cook for a
wholegrain freekeh
further 15 minutes. Shred the chicken and stir through the nuts,
currants, lemon and feta. Top with the herbs to serve. Serves 46.
20
www.donnahay.com
EAT WELL . BE WELL .
this season
| what we're buying
Brusels
sprots
mandarins
parsnips
rhubarb
swedes
wio
photography william meppem + chris court styling steve pearce recipe jessica brook
heirloom
beetroot
Heirloom varieties of
beets come in diferent
colours other than the
standard purple kind,
such as red ribbed
and golden beets.
quick pickled beetroot

350g golden heirloom beetroot, trimmed and thinly sliced
350g heirloom beetroot, trimmed and thinly sliced
2 teaspoons sea salt akes
cup (110g) white sugar
1 cups (375ml) white wine vinegar
cup (125ml) water
2 teaspoons each mustard and fennel seeds
1 teaspoon black peppercorns
2 tablespoons honey
Place the golden beetroot in one bowl and sprinkle with half the
salt. Place the purple beetroot in a separate bowl and sprinkle
with the remaining salt. Toss each to combine and allow to stand
for 5 minutes. Rinse the beetroot and place into sterilised glass
jars. Place the sugar, vinegar, water, mustard seeds, fennel seeds,
peppercorns and honey in a medium saucepan over high heat and
bring to the boil. Divide the vinegar mixture between the jars,
heirloom beetroot
secure the lids and allow to cool. Refrigerate for 12 days before
eating. Store refrigerated for up to 2 weeks.
www.donnahay.com
23
this season
| what we're trying
chipotle
in adobo
maple and chipotle chilli chicken wings

1 x 200g can chipotle chillies in adobo sauce
cup (45g) brown sugar
cup (60ml) maple syrup
2 cloves garlic, chopped
cup (80ml) malt vinegar
1kg chicken wings, wing tips removed
sour cream, chopped chives and lime wedges, to serve
Preheat oven to 200C (400F). Place the chillies, sugar, maple
syrup, garlic, vinegar, salt and pepper in a food processor and
process until smooth. Place in a large bowl, add the chicken
and toss to coat. Marinate, refrigerated, for 30 minutes. Place the
chicken on a lightly greased baking tray, reserving the marinade.
Roast for 15 minutes. Brush chicken with the reserved marinade
and roast for a further 1012 minutes or until golden and sticky.
chipotle in adobo
Serve the chicken wings with the sour cream, chives and lime
wedges. Serves 46.
24
www.donnahay.com
photography william meppem styling steve pearce recipe jessica brook
Long popular in Mexican

cooking and becoming more
widely available, these tinned
chillies in a smoky sauce
pack a delicious complex
avour. Chipotles are
jalapeo peppers that are
smoked and dried, then
cooked in a tomato-based
sauce with spices known as
adobo. This condiment won't
blow your head of in that
ery, spicy way, rather it has
a warm, smoky heat that
adds a lovely depth of avour
to dishes. They're perfect in
traditional chilli and bean
stews, or try blending them
with sour cream or mayo for
a great dipping sauce. Find
them at specialty food stores
and online.
advertising feature
the perfect blend

Take a salad from the ordinary to the extraordinary with the unique combination of three different types of rice
in SunRice Mountain Blend. Its lovely texture and earthy, nutty flavour makes it a feast for the senses.
coriander, lime and chicken

rice salad
1 cups (300g) SunRice Mountain Blend, rinsed
3 cups (750ml) water
2 green onions, thinly sliced
150g snow peas, blanched
2 Lebanese cucumbers, peeled, seeded and sliced
1 avocado, sliced
2 cups (320g) shredded cooked chicken
coriander lime dressing
1 cup coriander leaves, finely chopped
1 tablespoon grated ginger
cup (60ml) lime juice
tablespoon caster sugar
2 tablespoons olive oil
To make the dressing, place the coriander, ginger,
lime juice, sugar and oil in a bowl and mix until the
sugar has dissolved. Set aside.
Place the rice and water in a medium saucepan
and bring to the boil over high heat. Reduce the
heat to low, cover with a lid and cook for 35 minutes
or until tender. Spread the cooked rice on a baking
tray to cool. Toss the cooled rice with the green
onion, snow peas, cucumber, avocado, chicken and
half the dressing. Serve with remaining dressing.
Serves 4.
the best of three

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see tHe entire new range and reciPes at www.sunrice.cOM.au
speedy dinners
| ten in twenty
Warm up your weeknights with these creative, yet simple recipes that team
fresh ingredients with time-saving tricks. You'll have tasty fare on the table in 20 minutes.
recipes THe dHm food Team
photography WILLIAM MEPPEM styling STEVE PEARCE
1.
fesh and fagrant

quick chicken and pumpkin curry
www.donnahay.com
27
speedy dinners
Ti robus pso ads

a burst of avour to a simple pasta
using bitter rocket, fragrant basil and
salty anchovy. The roasted tomatoes
add a touch of sweetness for balance.
2.
a puncy take on pso

pasta with rocket, basil and anchovy pesto
3.
fat-tra-k t avor
indian-spiced lamb with spinach and lentils
www.donnahay.com
29
speedy dinners
1.
quick chicken
and pumpkin curry
Te ultimat on-pot
3 cloves garlic
1 long red chilli, chopped
meal, this rice pilaf is infused with

aromatic lemongrass, ginger and a
tasty stock, the rice acting as a steamy
bed for the salmon, cooking it lightly.
50g fresh ginger, peeled and sliced

cup (70g) tomato paste
1 tablespoon ground coriander
1 teaspoon ground cumin
cup (60ml) extra virgin olive oil
1 medium brown onion, chopped
600g chicken thigh llets, trimmed and cut into 3cm pieces
sprinkle with salt and pepper. Roast for 10 minutes or until
2 x 400ml cans coconut milk
the tomatoes are tender and the skin is beginning to blister.
700g butternut pumpkin (squash), peeled, cut into 2cm pieces
While the tomatoes are roasting, tear the lasagne sheets
steamed basmati rice, to serve
into 5cm wide strips. Cook the strips in a saucepan of salted
200g green beans, trimmed, shredded and blanched, to serve
boiling water for 46 minutes, or until al dente, and drain.
cup mint leaves, to serve
Toss the pesto through the hot pasta. Serve with roasted
tomatoes and top with extra parmesan. Serves 4.
Place the garlic, chilli, ginger, tomato paste, coriander and

cumin in a small food processor and process to a paste.
Heat the oil in a large heavy-based saucepan over high heat.
Add the paste and onion and cook for 3 minutes, stirring
occasionally. Add the chicken, salt and pepper and cook for
3.
indian-spiced lamb
with spinach and lentils
a further 3 minutes or until the chicken is browned. Add the
1 x 1.5kg piece boneless lamb shoulder
coconut milk, reduce the heat to medium and cook, covered, for
5 minutes. Add the pumpkin and cook for a further 6 minutes,
cup (100g) store-bought rogan josh curry paste

stirring occasionally. Serve the curry with steamed rice and
1 tablespoon extra virgin olive oil
top with beans and mint to serve. Serves 4.

1 x 2cm piece (10g) fresh ginger, peeled and grated
2.
4 cups (80g) baby spinach leaves
pasta with rocket, basil

and anchovy pesto
1 x 400g can lentils, rinsed and drained

Greek-style (thick) yoghurt, to serve
coriander salsa
3 cups (90g) baby wild rocket (arugula) leaves
1 cup coriander (cilantro) leaves
1 cup basil leaves
250g cherry tomatoes, halved
1 clove garlic, chopped
1 small red onion, thinly sliced
6 anchovy llets, drained
1 teaspoon nely grated lemon rind

cup (60ml) lemon juice
Preheat oven to 250C (475F). Using a small serrated knife, score
cup (60ml) extra virgin olive oil, plus extra, for drizzling
the underside of the lamb at 2cm intervals. Rub the lamb with
cup (25g) nely grated parmesan, plus extra, to serve

cup (40g) pine nuts, toasted
the curry paste and sprinkle with salt and pepper. Place the
400g truss cherry tomatoes
non-stick baking paper and roast for 15 minutes. Turn and roast
for a further 5 minutes.
375g fresh lasagne sheets
lamb, skin-side down, on a lightly greased oven tray lined with
To make the coriander salsa, toss to combine the coriander,

tomatoes, onion, salt and pepper in a bowl. Set aside.
Preheat oven to 180C (350F). To make the pesto, place the
Add the garlic and ginger and cook, stirring, for 23 minutes.
parmesan and pine nuts in a food processor and process to
Add the spinach and cook for 30 seconds or until just wilted.
a coarse paste.
Add the lentils, stirring, until heated through. Slice the lamb and
Place the tomatoes on a baking tray, drizzle with oil and
30
Heat the oil in a large non-stick frying pan over medium heat.
rocket, basil, garlic, anchovy, lemon rind and juice, olive oil,
www.donnahay.com
serve with the spinach and lentils, salsa and yoghurt. Serves 4.
4.
ligt and taty

steamed salmon and lemongrass pilaf
speedy dinners
5.
parmesan-crusted veal cutlets

with spicy tomato gnocchi

1 brown onion, nely chopped
1 teaspoon dried chilli akes
2 x 400g cans chopped tomatoes
500g store-bought baby gnocchi
2 small (180g) zucchinis (courgettes), sliced into thin rounds
1 tablespoon plain (all-purpose) our
cup (60g) nely grated parmesan
4 x 200g veal cutlets, trimmed
2 cups (40g) baby spinach leaves, to serve
Heat 1 tablespoon of the oil in a large saucepan over medium
heat. Add the onion, garlic and chilli and cook, stirring, for
parmesan-crusted veal cutlets
34 minutes or until soft. Add the tomatoes, stock, lemon rind,
with spicy tomato gnocchi
salt, pepper, gnocchi and zucchini. Cover with a tight-tting

lid, reduce the heat to low and cook, stirring occasionally, for
10 minutes or until the gnocchi is tender. Mix to combine the
4.
our, parmesan, salt and pepper. Heat the remaining oil in
steamed salmon and

lemongrass pilaf
1 stalk lemongrass, white part only, sliced
a large non-stick frying pan. Press the veal cutlets into the
parmesan mixture. Cook for 3 minutes on one side. Turn, cover
and cook for a further 34 minutes. Divide the gnocchi between
4 bowls. Top with the spinach and veal cutlets. Serves 4.
40g fresh ginger, peeled and chopped

2 cloves garlic
sea salt akes
1 cups (300g) long grain rice
6.
mushroom pasta with

haloumi and walnuts
400g spaghetti
4 x 200g skinless salmon llets, cut into 3cm pieces
1 cup coriander (cilantro) leaves
250g haloumi, chopped
1 cup Thai basil leaves
cup (50g) walnuts, roughly chopped
2 green onions (scallions), thinly sliced
2 cloves garlic, sliced
1 long red chilli, thinly sliced
300g eld mushrooms, sliced
soy sauce, to serve

250g sour cream
Place the lemongrass, ginger and garlic in a small food

processor and process until nely chopped. Heat the oil
Cook the pasta in a saucepan of salted boiling water for 810
in a large heavy-based saucepan over medium heat. Add the
minutes or until al dente. Drain, reserving cup (80ml) of the
lemongrass mixture and salt and cook, stirring, for 4 minutes.
cooking liquid. Heat 1 tablespoon of the oil in a large non-stick
Add the rice and stir to combine. Add the stock and bring to
frying pan over high heat. Add the haloumi and walnuts and cook,
the boil. Cover with a tight-tting lid and reduce the heat to
stirring, for 3 minutes or until golden. Set aside and keep warm.
low. Cook for 12 minutes. Place the salmon, in a single layer,
Add the remaining oil, the garlic, mushrooms, salt and pepper
on top of the rice mixture, cover and remove the pan from the
and cook, stirring, for 34 minutes. Add the cream and reserved
heat. Allow to stand for 4 minutes. Top the pilaf with coriander,
liquid and cook for 3 minutes. Add the pasta to the pan and toss to
basil, green onion, chilli and soy sauce to serve. Serves 4.
coat. Top with the haloumi, walnuts and pepper to serve. Serves 4.
6.
creamy wih crunc

mushroom pasta with haloumi and walnuts
www.donnahay.com
33
7.
quick and eay ros pok

crumbed pork with apple and potato mash and kale chips
speedy dinners
A taty weknigt bowl,

this simple sh stew is full of avour
thanks to ripe tomatoes, fennel,
chilli and lemon juice. Teamed with
nutty quinoa and basil pesto, it makes
for a wholesome mid-week meal.
7.
crumbed pork with apple and

potato mash and kale chips
cup (25g) panko (Japanese) breadcrumbs
spicy tomato and quinoa sh stew
1 clove garlic, crushed

1 teaspoon fennel seeds, crushed
1 teaspoon Dijon mustard
800g pork llet (tenderloin), trimmed
300g kale, stems removed and torn
8.
spicy tomato and

quinoa sh stew
1kg sebago (starchy) potatoes, peeled and chopped
600g white sh llets, cut into 3cm pieces
3 Granny Smith (green) apples, peeled, cored and thinly sliced
1 brown onion, thinly sliced
3 cloves garlic, thinly sliced
store-bought caramelised onion relish, to serve
1 long red chilli, thinly sliced

1 bulb baby fennel, trimmed and sliced
Preheat oven to 220C (425F). Place the breadcrumbs, garlic,
6 medium Roma tomatoes (650g), chopped
fennel seeds, salt and pepper in a large bowl. Mix to combine
and set aside. Rub the mustard over the pork and roll in the
1.5 litres sh stock
breadcrumb mixture. Place on a lightly greased oven tray and
cup (100g) white quinoa
roast for 20 minutes, turning halfway, until the pork is golden
2 tablespoons lemon juice
and cooked through.
store-bought pesto, to serve
While the pork is roasting, place the kale on a large baking

tray, drizzle with the oil, sprinkle with salt and pepper and toss
Place half the oil in a large deep-sided frying pan over high heat.
to combine. Bake for the last 5 minutes of the pork cooking time,
Add the sh, skin-side down, and cook for 2 minutes each side.
or until crisp.
Set aside and keep warm. Add the remaining oil to the same pan
To make the mash, place the potato and apple in a large
over high heat. Add the onion, garlic, chilli and fennel and cook
saucepan of salted cold water, cover with a tight-tting lid and
for 34 minutes or until lightly browned. Add the tomato, salt
bring to the boil over high heat. Simmer for 10 minutes or until
and pepper and cook for 12 minutes. Add the stock and quinoa,
potatoes are soft. Drain and return to the saucepan over medium
cover with a tight-tting lid and bring to the boil. Reduce the heat
heat with the cream, salt and pepper and mash until smooth.
to medium and cook for 78 minutes or until the quinoa is just
Divide between plates and top with slices of the pork. Serve with
tender. Stir through the lemon juice. Divide the stew between
the kale chips and onion relish. Serves 4.
bowls, top with the sh and pesto to serve. Serves 4.
www.donnahay.com
35
speedy dinners
Potat and lek infom
the base of this soup, with hot-smoked

salmon as the star. Bursts of sweet corn,
zesty lemon and dill make it a fresh take
on a traditional chowder.
9.
a nw twit on cowder
hot-smoked salmon chowder with corn and dill
Ti ceat's spinac
pie combines the best elements of
crispy lo pie and simple frittata in
one tasty dish. It's a quick and clever
twist on a mid-week staple.
spinach, ricotta and potato lo frittata
10
spinach, ricotta and potato

. filo frittata
9.
hot-smoked salmon chowder

with corn and dill
600g sebago (starchy) potatoes, peeled and cut into 3cm pieces
3 rashers bacon (200g), rind removed and thinly sliced
1 small brown onion, thinly sliced
30g unsalted butter
2 tablespoons rosemary leaves, chopped
2 leeks, trimmed and thinly sliced
2 tablespoons extra virgin olive oil, plus extra, for brushing
600g chat (baby) potatoes, chopped
7 eggs
1 litre sh stock
150g ricotta
cup (80g) crme frache

370g hot-smoked salmon llet, skin removed and aked
2 cups (40g) baby spinach leaves
2 cobs corn, husks removed and kernels cut
1 teaspoon sesame seeds
4 sheets store-bought filo (phyllo) pastry

Preheat oven to 250C (475F). Place the potato, bacon, onion,
cup dill sprigs, to serve
rosemary, salt, pepper and oil in a large deep-sided baking tray

and toss to combine. Roast for 12 minutes, or until the potato is
Melt the butter in a large saucepan over medium heat. Add
golden and just tender.
the leek and garlic, cover with a tight-tting lid and cook for
Whisk to combine the eggs and cream in a large bowl. Pour
4 minutes or until softened. Add the potato, stock, salt and
the egg mixture over the potato mixture and scatter with the
pepper and cook, covered, for 10 minutes or until the potato is
ricotta and spinach leaves. Brush 1 sheet of the pastry with the
soft. Remove from the heat and, using a hand-held stick blender,
extra oil and top with another sheet. Repeat with the oil and
blend to a thick soup. Return the soup to medium heat, add
remaining lo and lay the stack over the pie lling. Brush the
the crme frache, salmon, corn, salt and pepper and cook for
top sheet with oil and sprinkle with sesame seeds. Reduce the
5 minutes, stirring occasionally. Add the lemon rind and juice
oven to 220C (425F). Bake for 8 minutes or until the pastry is
and stir to combine. Divide the chowder between serving bowls
golden and the egg is cooked. Allow to stand for 5 minutes
and top with the dill to serve. Serves 4.
before slicing and serving. Serves 46.
www.donnahay.com
37
how to cook
| no-knead bread
This is the ultimate cheat's bread, made by simply letting the dough rise over several
hours, rather than kneading it, to achieve a light, airy interior and a crunchy crust.
recipe jessica brook
photography William meppem styling sTeve pearce
38
www.donnahay.com
how to cook
no-knead bread rolls

4 cups (675g) 00 f lour
Le Creuset 30Cm shaLLow CasseroLe in Cotton from donnahay.Com
1 teaspoons active dry yeast

3 teaspoons extra virgin olive oil
1 teaspoons table salt
How does i wok?
Place all the ingredients in a large bowl and mix to form a wet,
The secret behind no-knead bread is the long
sticky dough. Cover the bowl with plastic wrap and allow to
fermentation time. Letting the dough rise for
stand for 4 hours or until dough has tripled in size and has
several hours, as opposed to kneading it, allows
large bubbles. Turn out onto a well-floured surface, divide
time for the gluten to work its magic, resulting
into 7 pieces and shape into rounds. Dust the base of a 30cm-
in a lovely, airy-textured bread. During the long
round heavy-based ovenproof saucepan with flour and place
rising time, bubbles form in the dough ensuring
the rounds inside. Cover the pan with plastic wrap and allow
the end product is light and fluffy. By nature, the
to stand for a further 30 minutes or until the dough has doubled
dough is quite sticky, so make sure you work on
in size. Preheat oven to 220C (425F). Remove the plastic, cover
a well-floured surface. Once the dough is baking in
the saucepan with a tight-fitting lid and bake for 20 minutes.
the heavy-based ovenproof saucepan, the moisture
Remove the lid and cook for a further 20 minutes, or until the
content in the dough will create steam inside the
bread is golden and sounds hollow when tapped lightly. Turn out
and allow to cool completely on a wire rack. Makes 7 rolls.
pan, producing a crunchy crust.
tasting notes
| drinks
Cool winter days call for warming mugs of chai and hot chocolate. Try our takes on
these milky favourites, from a grown-up liqueur-spiked version to a coconut-avoured cup.
photography WILLIAM MEPPEM styling STEVE PEARCE
almond, date and maple milk
grown-up's hot chocolate
2 cups (500ml) almond milk
2 cups (500ml) milk
cup (70g) dried pitted dates, chopped
50g dark chocolate, grated
1 tablespoon maple syrup, plus extra, to serve
1 vanilla bean, split and seeds scraped

2 tablespoons coffee liqueur
Place the almond milk, dates and maple syrup in a medium
4 marshmallows
saucepan over medium heat and cook for 810 minutes or

until the milk just comes to the boil and the dates are soft.
Place the milk, chocolate and vanilla bean and seeds in a small
Transfer to a blender and process until smooth. Divide between
saucepan over medium heat and cook for 34 minutes or until
2 glasses and drizzle with the extra maple syrup. Serves 2.
the milk just comes to the boil. Strain, discard the vanilla pod
and add the coffee liqueur. Divide between 2 cups and top with
recipes jessica brook
marshmallows to serve. Serves 2.
40
www.donnahay.com
spiced caramel milk
creamy coconut chai
cup (90g) store-bought caramel or dulce de leche

2 cups (500ml) milk
1 x 400ml can coconut milk
1 cinnamon stick
2 cinnamon sticks
ground nutmeg, to serve
2 star anise
cup (125ml) milk
6 cardamom pods
Spoon the caramel into the base of 2 glasses. Set aside.
6 cloves
Place the milk and cinnamon in a small saucepan over
1 teaspoon loose-leaf black tea
medium heat and cook for 34 minutes or until the milk
cup (90g) honey
just comes to the boil. Strain, discard the cinnamon and

divide between the 2 glasses. Sprinkle with nutmeg and
Place the coconut milk, milk, cinnamon, star anise,
serve with a spoon. Serves 2.
cardamom pods, cloves, tea leaves and honey in a

small saucepan over medium heat and cook for 810
minutes or until the milk just comes to the boil.
Strain through a ne sieve and divide between 2 cups.
Serve with an extra cinnamon stick, if desired. Serves 2.
quick fix
| porridge
When the months get cooler and you crave comfort but are short on time,
this collection of our favourite winter warmers is sure to hit the spot. Start the day with
creamy porridge, lunch on our easy toasties or bake a cheat's pot pie for dinner.
photography william meppem styling steve pearce
orange, honey and

walnut semolina porridge
3 cups (750ml) milk
1 teaspoon vanilla extract
cup (90g) honey, plus extra, to serve
1 tablespoon finely grated orange rind
cup (80g) semolina
recipes jessica brook
cup (35g) walnuts, toasted and chopped

Greek-style (thick) yoghurt, to serve
Place the milk, vanilla, honey and orange rind in a medium
saucepan over high heat. Bring to the boil and add the semolina
in a steady stream, whisking continuously. Reduce the heat to
low and cook, stirring occasionally, for 3 minutes. Divide the
porridge between bowls and top with the walnuts, yoghurt
and extra honey to serve. Serves 4.
www.donnahay.com
43
quick fix
quinoa, almond and date porridge

Place 2 cups (625ml) of the almond milk, the quinoa, salt
3 cups (750ml) almond milk
and sugar in a medium saucepan over high heat and stir to
1 cup (200g) white quinoa
combine. Bring to the boil, reduce the heat to low and cook
teaspoon sea salt flakes
for 15 minutes, stirring occasionally, or until the quinoa is
1 tablespoon caster (superfine) sugar
cooked through. Add the remaining almond milk and stir to
cup (75g) fresh pitted dates, chopped
combine. Top with the dates and drizzle with maple syrup to
maple syrup, to serve
serve. Serves 4.
coconut and brown sugar porridge

1 cup (90g) rolled oats
2 cups (625ml) young coconut water+
teaspoon table salt
cup (125ml) coconut milk
cup (10g) coconut flakes, toasted
Place the oats, coconut water, sugar and salt in a medium
saucepan over high heat and stir to combine. Bring to the
boil and reduce the heat to low. Cook for 23 minutes, stirring
occasionally, or until the oats are cooked through. Add the
coconut milk and stir to combine. Sprinkle the porridge
with the brown sugar and coconut flakes to serve. Serves 4.
+ You can find young coconut water sold in packs and in fresh
coconuts at some supermarkets and greengrocers.
www.donnahay.com
45
quick fix
mixed grain porridge with brown sugar apples

2 cups (500ml) milk
cup (45g) rolled oats
cup (35g) sunflower seeds
cup (40g) natural almonds, chopped
1 tablespoon black chia seeds +
teaspoon table salt
2 Granny Smith (green) apples, peeled and cut into wedges
Place 1 cups (375ml) of the milk, the oats, sunflower seeds,
almonds, chia seeds, sugar and salt in a medium saucepan
over high heat and stir to combine. Bring to the boil, reduce
the heat to low and cook for 4 minutes, stirring occasionally,
or until the oats are cooked through. Add the remaining milk
and stir to combine. While the porridge is cooking, place the
apples, brown sugar and half the lemon juice in a large non-stick
frying pan over high heat. Cook the apples for 45 minutes,
turning occasionally, or until golden and caramelised. Remove
from the heat, add the remaining lemon juice and stir to
combine. Top the porridge with the apples to serve. Serves 4.
+ You can find chia seeds in the health food section of the supermarket
or in health food stores.
46
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slow-cooked
goodness

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+ All 6 issues a year of simple

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+ Save on the cover price
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+ Convenient free delivery
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a coy winter
Hurry, offer ends
13 July 2014
and cheat's pot pies

+ warming porridges, melty toasties
ry!
at home no kneading necessa
plus the easiest bread to bake
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quick fix
| toasties
swiss cheese and sauerkraut toastie

2 tablespoons finely chopped dill
Mix to combine the dill, horseradish cream, salt and pepper.
cup (70g) horseradish cream
Spread on half the bread slices. Divide the sauerkraut, pastrami
and Swiss cheese between the slices and sandwich with the
8 thin slices rye bread
remaining bread. Lightly butter the outside of each sandwich.
1 cups (275g) store-bought sauerkraut

8 slices pastrami
Cook the sandwiches, in batches, in a large non-stick frying
200g sliced Swiss cheese
for a further 23 minutes or until the bread is golden and the
unsalted butter, for spreading
cheese has melted. Serves 4.
pan over medium heat for 3 minutes. Turn and cook, covered,
www.donnahay.com
49
quick fix
smoked chicken and chive toastie
prosciutto, gruyre and sage toastie
1 tablespoon finely chopped chives
1 cup (125g) finely grated gruyre
1 cup (150g) chopped smoked chicken breast
2 teaspoons Dijon mustard
1 tablespoon finely grated lemon rind
cup (60g) sour cream
8 thin slices sourdough bread
220g bocconcini, drained and sliced

1 olive and rosemary ciabatta loaf+, halved and cut into 4 pieces
unsalted butter, softened, to spread
unsalted butter, for spreading
12 slices prosciutto
Mix to combine the chives, chicken, lemon rind, sour cream,
Mix to combine the cheese, mustard, crme frache, salt and
salt and pepper. Spread on the bases of the ciabatta and top
pepper. Spread the cheese mixture on half the bread slices
with the bocconcini. Sandwich with the top of the ciabatta
and sandwich with the remaining slices. Cut each sandwich
and lightly butter the outside of each sandwich. Cook the
into 3 pieces. Lightly butter the outside of each sandwich and
sandwiches, in batches, for 4 minutes in a large non-stick
place a sage leaf on top of each piece. Wrap each piece loosely
frying pan over medium heat, weighed down with a clean
with a slice of prosciutto. Cook the sandwiches, covered and in
saucepan. Turn and cook, covered, for a further 3 minutes
batches, in a large non-stick frying pan over medium heat for
or until golden and the cheese has melted. Serves 4.
3 minutes each side or until golden and the cheese has melted.
+ You can use focaccia instead of the ciabatta.
Serves 4.
12 sage leaves
www.donnahay.com
51
quick fix
marinated artichoke and salami toastie

200g store-bought marinated artichokes
Place the artichokes, sour cream, salt and pepper in a small
2 tablespoons sour cream
food processor and process until smooth. Spread the mixture
over the base of each roll and top with the salami and cheese.
4 small panini rolls, halved
Spread the top half of the rolls with pesto and sandwich together
12 (150g) thin slices salami
with the bases. Brush the outside of the sandwiches with oil.
120g havarti cheese, thinly sliced
Cook the sandwiches, in batches, in a large non-stick frying pan
cup (65g) store-bought pesto
over medium heat for 4 minutes, weighed down with a clean
saucepan. Turn and cook, covered, for a further 3 minutes or

until golden and the cheese has melted. Serves 4.
52
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Our intensely fruity Gold Raspberry

Jam is made from sweet whole
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Madagascan vanilla is the perfect
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prepared in the traditional style using
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Dark, thick and tasty, our awardwinning Gold Jarrah Honey has a
delicious caramel aftertaste and
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quick fix
| pot pies
hot-smoked salmon, caramelised onion

and spinach pot pie
1 tablespoon horseradish cream
Preheat oven to 200C (400F). Place the crme frache,
2 teaspoons thyme leaves
horseradish, thyme, lemon zest, caramelised onion, spinach,
1 tablespoon finely shredded lemon zest
salmon, salt and pepper in a bowl and mix to combine. Set
cup (80g) store-bought caramelised onion relish
aside. Divide the salmon mixture between 4 x 1-cup-capacity
1 cup baby spinach leaves
(310ml) ramekins and brush the edges of the ramekins with
370g hot-smoked salmon fillet, flaked
egg. Cut 4 rounds from the pastry using the ramekin as a guide.
Top the ramekins with the pastry and press to seal. Place the
1 egg, lightly beaten
ramekins on a baking tray and bake for 1520 minutes or until
2 sheets store-bought frozen puff pastry, thawed
the pastry is puffed and golden. Serves 4.
www.donnahay.com
55
quick fix
chickpea and chorizo pot pies

200g dried chorizo, cases removed, chopped
Preheat oven to 200C (400F). Place the chorizo in a small food
1 x 400g can crushed tomatoes
processor and process until finely chopped. Transfer to a bowl
1 x 400g can chickpeas (garbanzos), rinsed and drained
with the tomato, chickpeas, paprika, chilli, sugar, vinegar,
2 teaspoons smoked paprika
oregano, parsley, salt and pepper and mix to combine. Divide
teaspoon dried chilli flakes
the mixture between 4 x 1-cup-capacity (310ml) ramekins
1 tablespoon brown sugar
and brush the edges with egg. Cut 4 rounds of pastry using the
2 tablespoons red wine vinegar
ramekin as a guide. Top the ramekins with the pastry and press
cup oregano leaves, finely chopped

cup flat-leaf parsley leaves, finely chopped
to seal. Place the ramekins on a baking tray and bake for 1520

1 egg, lightly beaten
2 sheets store-bought puff pastry, thawed
minutes or until the pastry is puffed and golden. Serves 4.
breakfast pot pies

1 x 400g can chopped tomatoes
1 x 400g can white (cannellini) beans,
rinsed and drained
1 tablespoon finely chopped chives
4 thin slices (150g) leg ham
120g feta, crumbled
4 eggs
8 sheets filo (phyllo) pastry
50g unsalted butter, melted
Preheat oven to 200C (400F). Mix to combine the tomatoes,
beans, chives, salt and pepper. Place the ham in the bottom of
4 x 1-cup-capacity (310ml) shallow ramekins. Divide the bean
mixture between the ramekins and top with the feta and an
egg. Brush a sheet of filo with butter and top with another
sheet. Repeat with remaining butter and sheets to make
4 sheets. Cut each sheet in half and scrunch. Place two pastry
halves on top of each pie and brush with the remaining butter.
Place the ramekins on a baking tray and bake for 2530 minutes
or until the pastry is golden and the egg is just cooked. Allow
to stand for 5 minutes before serving. Serves 4.
www.donnahay.com
57
quick fix
chicken, zucchini and kale pot pies
58
1 cups (190g) shredded cooked chicken
Preheat oven to 200C (400F). Place the chicken, zucchini, kale,
1 x 120g zucchini (courgette), grated
cream, mustard, parmesan, salt and pepper in a bowl and mix
cup (20g) finely chopped kale leaves, stems removed
to combine. Divide the mixture between 4 x 1-cup-capacity
(310ml) ramekins and brush the edges with egg. Cut 4 rounds
1 teaspoon Dijon mustard
of pastry using the ramekin as a guide. Using a 1cm-round
cup (40g) finely grated parmesan
pastry nozzle cut a small hole from each circle. Top the ramekins
with the pastry and press to seal. Place the ramekins on a baking
1 egg, beaten
tray, brush the tops of the pastry with egg and bake for
2 sheets store-bought shortcrust pastry, thawed
20 minutes or until golden. Serves 4.
www.donnahay.com
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HarveYnOrman.COm.aU
Sue and Matt Simmons with

one of the prized pigs on
their picturesque free-range
pork farm, Melanda Park.
primed in the
Showcase quality prime cuts with

powerful appliances that can
handle larger quantities with ease.
crispy roast pork with herb stuffing and sage salt

Infused with fresh herbs, this favoursome roast dish is perfect for a hearty Sunday lunch.
8. Electrolux
TurboPro Tri Stick Mixer
(ESTM6400), $119
Boasting three attachments,
a stick mixer, a 1L minichopper and a double whisk,
this ergonomically-designed
appliance is easy to use
and incredibly versatile.
9. Kenwood kMix Mini
Chopper (CHX251), $129
With its efcient four-blade
system, this powerful mini
chopper is perfect for the
quick preparation of dips,
crushed ice and baby food.
10. Sunbeam Cafe Series
Blender (PB9800R), $279
Featuring a powerful motor,
2L capacity, and stainless
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your cooking potential.
paddock
10
Favoured by some of Sydneys most

selective retailers and renowned
restaurants including Pilu, Four
in Hand and Nomad Melanda Park
Free-Range Pork is considered some
of Australias tastiest. Matt Simmons,
who owns and runs the business
alongside his wife Sue, says allowing
their pigs to roam free and graze
on certifed organic pastures every day
of their lives makes all the diference
to the quality of the meat they produce.
Pigs are very good at taking on the
Ravour of what they eat so our pork
is just a cleaner product with a cleaner
taste than conventional meat, he says.
Our pigs are slaughtered on Tuesday
and delivered on Wednesday, so thats
about as fresh as you can get.
for more about the paddock,vis it

MElandaPaRK.CoM.au
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producer
sue recomm
ends
taking a
dv
11
11. Belling 90cm Linear

rangehood (Gdait90B), $1,799
Available in 90cm or 120cm sizes,
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harveYnOrman.COm.aU
Michael Champion with

an armful of freshly picked
purple kale on his farm,
Champions Mountain Organics.
eased from the
Prepare restaurant-quality dishes

using fresh seasonal produce and
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PurPle Kale Pasta with basil Pesto
Fresh, home-made pasta soaks up the vibrant Mavours of the pesto in this dish.
13. Kenwood Chef

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This powerful mixer has
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14. Kenwood Chef
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Create authentic Italian fare
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13
14
earth
Champions Mountain Organics,

one of the closest organic fruit and
vegetable farms to Sydneys CBD,
specialises in a diverse range of new,
unusual and wild salad greens that are
not widely cultivated. Owner Michael
Champion says growing his specialty
range of organic produce is a continual
challenge but one that is well
worthwhile. In fact, his quality produce
is highly sought aKer by the renowned
chefs at some of Sydneys most
prestigious restaurants, including
Tetsuyas, Billy Kwong, and Bentley
Restaurant and Bar. I like doing things
properly and to the satisfaction
of my customers, Michael says. I like
knowing Im giving something back
to the earth instead of just taking away.
for more about the earth,vis it

ChAMPionorgAniCs.CoM.Au
AdVERtisEMENt
15
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This sleek stick blender features
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pr o d u c e r
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HARVEYNORMAN.COM.AU
Fishtales managing director John

Susman inspects his premium
produce at the Sydney Fish Market.
selected from the
Keep things fresh and easy

with these perfect prawns and the
latest ultra-functional appliances.
lemongrass chilli prawns with steamed rice
Quick, easy and stylish, this fragrant dish puts a modern twist on Asian fare.
for the detailed recipe, visit hn.com.au/perfectpairings
18. Breville the Kitchen

Wizz Pro food Processor
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Boasting 24 settings, this
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19. sunbeam stickmaster
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With its range of useful
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20. sunbeam versacook
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18
20
19
sea
Afer more than 27 years in the

seafood industry, John Susman,
managing director of consulting
agency Fishtales, remains as
passionate as ever about his wares.
I love seafood its the most delicious
protein on the planet, he says, adding
that the best part of the job is getting
to eat my body weight in seafood
every day. Fishtales works with
Australias fnest catchers and growers
to ofer a premium water to plate
service. We work with seafoods that
are delicious and domestically
produced and we work with fshermen
who care, Susman says. Australian
seafood is special, its unique, and we
like to see it handled in the best way
possible and with the best equipment.
for more about the sea,visit

thefishtale.com.au
AdVERtisEMENt
pr o d u c e r
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HARVEYNORMAN.COM.AU
Visit any Harvey Norman store to view the range. For more information, call 1300 464 278 or visit harveynorman.com.au
To fnd out whats happening at your local Harvey Norman, contact your store directly. Harvey Norman stores are operated by independent franchisees. *Not available at all stores. Ends 30/06/14.
PHOTOGRAPHY chris court
pecial ays
location . goat farm
the playful gats

With their soft hides in snowy white and glossy browns, their oppy ears and distinct
personalities, it's hard not to like these funny little creatures. And with goat's milk,
yoghurt and cheese growing in variety and quality, it's time to embrace their creamy,
tangy goodness in rich, generous savoury dishes as well as delicate sweets and cakes.
recipes jessica brook + steve pearce merchandising lucy tweed

shot on location at leaning oak, mudgee nsw.
photography Chris Court styling steve peArCe
www.donnahay.com
71
Goat's milk is as fresh and grassy as

the lush, green paddocks of the farm.
When made into yoghurt, it has a lovely
tangy avour that's more savoury than
cow's milk. This makes it perfect to turn
into luscious thick labne, which is so
simple to make at home.
enamel bowl and stool (opposite) from doug up on bourke.
whipped goats milk labne
www.donnahay.com
73
2 cups (375g) plain (all-purpose) our
2 teaspoons bicarbonate of (baking) soda

1 cup (220g) caster (superne) sugar
1kg goat's milk yoghurt+
3 eggs
500g mascarpone
1 cups (430ml) goats milk+
1 teaspoon sea salt akes
1 tablespoon malt vinegar

200g goats milk ricotta+, crumbled
Combine the yoghurt, mascarpone and salt in a large bowl and,

fresh honeycomb +, to serve
74
using a hand-held electric mixer, whisk on high for 6 minutes

or until thickened. Place the mixture in a bowl lined with a
Place the our, bicarbonate of soda, sugar and eggs in a bowl and
double layer of muslin and gather up the edges to enclose.

Suspend the yoghurt from a shelf in the refrigerator++, placing
whisk to combine. Combine the milk and malt vinegar and whisk
a bowl underneath to collect any moisture, for 24 hours or until
into the our mixture. Add the ricotta and fold to combine. Heat
the mixture is rm. Carefully remove the muslin and spoon the
a large non-stick frying pan over medium heat. Brush the pan
labne into a dish to serve. Labne is delicious on toast with honey,
with butter and cook tablespoons of the mixture, in batches, for
as part of a meze spread served with atbread or with grilled
2 minutes each side or until golden and cooked through. Serve
meats and vegetables.
warm with the honeycomb. Makes 25.
+ You can buy goat's milk yoghurt at some supermarkets, specialty food
+ Goats milk is available from most supermarkets. Goats milk ricotta
stores and health food stores.
is available from select health food stores. If unavailable, use regular
++ You can also suspend the labne from a wooden spoon balanced over a
ricotta. Buy fresh honeycomb from some greengrocers and health food
large, deep pot or jug. Store the labne in an airtight container in the fridge
stores. Use regular honey if unavailable.
for up to 1 week.
www.donnahay.com
milk bottles and carrier and enamel cup and shaker (opposite) all from doug up on bourke.
goat's milk pikelets
goats cheese and caramelised onion

bread and butter pudding
braised borlotti beans

2 tablespoons extra virgin olive oil, plus extra, to serve
4 cloves garlic, peeled and sliced
1kg vine-ripened tomatoes, chopped

750g fresh borlotti beans, peeled (300g peeled beans)
goats cheese and caramelised onion bread

and butter pudding
12 thin slices streaky bacon

1 cup sage leaves
2 x 700g walnut baguettes, sliced+
350g goats brie, sliced into rounds
420g caramelised onion relish
toasted bread, to serve
200g goats curd

1 bunch rosemary
Heat 1 tablespoon of the oil in a large, deep-sided frying pan
6 eggs
over medium heat. Add the garlic and cook for 1 minute. Add
4 cups (1.125 litres) single (pouring) cream
the tomato, stock and borlotti beans, bring to the boil and cook
for 30 minutes, stirring occasionally, or until the beans are
cup (55g) nely grated parmesan
tender. Sprinkle with salt and pepper.

While the beans are cooking, heat the remaining oil in a large
Preheat oven to 180C (350F). Arrange the bread in a large
non-stick frying pan over medium heat and cook the bacon, in
deep-sided baking tray. Spoon over the caramelised onion, goats
batches, for 5 minutes or until crisp. Remove and keep warm.
curd and half the rosemary sprigs. Whisk together the eggs,
Add the sage and cook for 1 minute or until the leaves are crisp.
cream, salt and pepper and parmesan and gradually pour over
Preheat a grill (broiler) to high. Divide the beans between
the bread. Allow to stand for 10 minutes. (The bread will soak up
4 x 2 cup-capacity (560ml) ovenproof frying pans or dishes.
the egg mixture as it stands.) Bake for 35 minutes or until golden
Place a round of cheese on top, sprinkle with pepper and grill
and just set. Serve with the remaining rosemary. Serves 68.
for 34 minutes or until golden and the cheese has melted. Top
+ You can nd walnut baguettes at select bakeries. Use sourdough bread
with the bacon and sage and serve with the bread. Serves 4.
if unavailable.
www.donnahay.com
77
goat's cheese and bacon quiche

1 teaspoon sea salt akes
225g chilled unsalted butter, diced
cup (80ml) iced water
2 brown onions, peeled and nely chopped
300g bacon, rind removed and nely chopped
1 cups (325ml) pouring cream
1 cups (325ml) goats milk
1 cups (185g) nely grated rm goats cheese, plus extra,
to serve
Preheat oven to 200C (400F). Place the our, salt and butter
in a food processor and process for 1 minute or until the mixture
resembles breadcrumbs. With the motor running, gradually
add the iced water and process until the mixture comes
together and forms a dough. Roll out between two sheets of
non-stick baking paper to a 5mm-thick 40cm x 40cm circle.
Refrigerate for 10 minutes.
The avour and texture of goat's cheese

is wonderfully enhanced when baked into
savoury tarts and pastries. We've taken
the most classic of pastries the quiche
and added goat's milk and cheese for a
lovely twist on the original recipe. Using
a pastry ring to create a high, rustic
version, this generous quiche is sure
to feed quite the party.
Lightly grease a 22cm x 6cm deep pastry ring+ and place on

a large tray lined with non-stick baking paper. Line the pastry
ring with the pastry, leaving a 3cm overhang of pastry. Line
with baking paper, ll with baking weights or dried beans and
bake for 20 minutes or until light golden. Remove the weights
and paper and bake for a further 5 minutes. Reduce oven to
180C (350F). While the pastry is baking, heat the oil in a large
non-stick frying pan over high heat. Add the onion and bacon
and cook, stirring, for 1215 minutes or until golden. Set aside.
Place the cream and goats milk in a medium saucepan over
high heat and bring to the boil. Pour the cream over the eggs
and whisk to combine. Add the cheese, onion and bacon
mixture, salt and pepper and mix to combine. Pour the mixture
into the pastry shell and bake for 6070 minutes or until the
quiche is just rm and the top is golden. Leave it in the tin
to set for 30 minutes. Using a small serrated knife, trim the
overhanging pastry and remove the pastry ring. Sprinkle with
the extra cheese to serve. Serves 810.
+ Large pastry rings are available from selected cake decorating stores,
kitchenware supply stores and online.
wooden crate from doug up on bourke.
www.donnahay.com
79
wooden crate (opposite) from doug up on bourke.
80
www.donnahay.com
goats cheese and beetroot tarte tatin
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81
goats cheese and beetroot tarte tatin

600g golden baby beetroot (8 beetroot), trimmed
600g red baby beetroot (8 beetroot), trimmed
1 cup (250ml) malt vinegar
lemon and goats yoghurt cake
cup (150g) caster (superne) sugar

cup (180ml) vegetable oil
2 eggs
cup (80ml) vincotto or balsamic glaze +

25g unsalted butter, chopped
1 tablespoon nely grated lemon rind
1 sheet frozen puff pastry, thawed
1 cup (280g) goats milk yoghurt+
1 x 320g jar marinated goats cheese
1 cups (385g) caster (superne) sugar
100g baby beetroot leaves, to serve
2 cups (300g) self raising (self-rising) our
Preheat oven to 200C (400F). Place the golden beetroot in a
lemon icing
small baking dish and the red beetroot in a separate dish. Mix
1 cup (160g) icing (confectioners) sugar, sifted
to combine the vinegar, sugar, oil, salt and pepper and pour over
1 tablespoon lemon juice
the beetroot. Cover each tray with aluminium foil and roast for
tablespoon boiling water
50 minutes. Remove the foil and cook for a further 10 minutes.

Peel the beetroot while they are still warm and slice into 5mm
Preheat oven to 160C (325F). Place the oil, eggs, lemon rind,
rounds. Set aside.
lemon juice, yoghurt and sugar in a large bowl and whisk to
Heat the vincotto and butter in a 23cm non-stick frying pan
combine. Sift over the our and stir until smooth. Pour into
over medium heat. Bring to the boil and cook for two minutes.
a well greased 24cm non-stick Bundt tin and bake for 5055
Remove from the heat and place the beetroot across the base of
minutes or until a skewer inserted comes out clean. Allow
the frying pan. Using the pan as a guide, cut a 23cm circle from
the cake to stand in the tin for 5 minutes.
the puff pastry and place on top of the beetroot, tucking it in
82
To make the lemon icing, mix to combine the sugar, lemon
around the edges. Bake for 3035 minutes or until puffed and
juice and boiling water. Carefully turn the cake out onto a cake
the pastry is deep golden. Carefully invert onto a large plate, top
stand and spoon over the icing while the cake is still hot.
with the goats cheese and beetroot leaves and serve immediately.
Sprinkle with thyme leaves and allow to set for 10 minutes
Serves 4.
before serving. Serves 1012.
+ Vincotto, meaning 'cooked wine' is a sticky-sweet Italian condiment
+ You can nd goats milk yoghurt at some specialty food stores and
made from grapes. Find it at delicatessens and specialty food stores.
health food stores. Use regular plain (natural) yoghurt if unavailable.
www.donnahay.com
wooden board and table (opposite) from doug up on bourke.
2 tablespoons thyme leaves
Every lemon cake you've ever had will pale

in comparison to this tangy-sweet delight
made with goat's yoghurt. Light and ufy
with a ne crumb and dripping in lemony
icing, it's the perfect afternoon pick-me-up.
A scattering of fragrant thyme leaves
simply lifts it to another level.
orange crostoli with fennel sugar
goats curd ice-cream

1 teaspoon baking powder
2 cups (500ml) goats milk+

1 cup (250ml) single (pouring) cream
cup (40g) icing (confectioners) sugar
1 tablespoon nely grated orange rind
1 tablespoon nely shredded lemon zest
cup (70g) unsalted butter, softened
8 egg yolks

100g goats curd+
2 tablespoons orange-avoured liqueur

1 teaspoon fennel seeds
Heat the milk, cream, vanilla and lemon in a saucepan over
1 cup (160g) icing (confectioners) sugar, extra, for dusting
high heat, stirring occasionally, until just boiling. Remove from
vegetable oil, for deep-frying
the heat and set aside. Place the egg yolks and sugar in a bowl
and whisk until thick and pale. Pour the milk mixture slowly
Place the our, baking powder, icing sugar, orange rind and
over the egg yolk mixture, whisking to combine. Pour the
butter in the bowl of a food processor and process until the
mixture back into the saucepan and stir over medium heat for
mixture resembles ne breadcrumbs. Add the vanilla extract,
5 minutes or until the custard is thick and coats the back of a
liqueur and eggs and pulse until the mixture comes together.
spoon. Whisk in the goats curd and refrigerate until cold. Place
Transfer to a clean kitchen bench and knead for a few minutes.
in an ice-cream maker and churn according to manufacturers
Cover and allow to rest for 30 minutes.
instructions. Freeze for 34 hours or overnight. Makes 1.5 litres.
To make the fennel sugar, place the fennel seeds in a mortar

and grind with a pestle to a ne powder. Place in a large tray,
add the icing sugar and mix to combine. Set aside.
Fill a large, wide saucepan half-full with oil and insert
a deep-frying thermometer. Heat the oil to 180C (355F).
Divide the pastry into four and roll each piece out onto
a lightly oured bench to 2mm thick. Cut into strips with
a ravioli cutter. Cook the pastry, in batches, for 12 minutes
or until golden and puffed. Drain on absorbent paper and
toss in the fennel sugar to serve. Serves 68.
+ Crostoli can be made ahead and stored for up to 2 weeks in an
airtight container in a cool, dry place. Serve with the goat's curd
ice-cream or with coffee for an afternoon pick-me-up.
+ Goats milk is available from most supermarkets. Goats curd is a

fresh goats cheese available from delicatessens and cheese shops.
see directory for stockist details.
Goat's milk ice-cream has a distinct tart

and tangy avour, partnering perfectly
with lemon zest for a lighter-tasting treat.
The addition of goat's curd lends an
extra layer of creaminess.
goats curd ice-cream and

www.donnahay.com
85
If ever there was a vegetable of the moment, then it's surely

cauliflower, the comeback kid of the year. Finding its way onto
menus everywhere in crisp, creamy or roasted form, this
handsome flowering head is at its peak through winter. The white
curds are a natural fit with cheeses, spices, lemon and robust
flavours in everything from mac and cheese to warm golden salads.
photography ben dearnley styling STeve pearce
recipes dolores braga menndez + steve pearce merchandising imogene roache
in season . cauliflower
spaghetti with cauliflower,

burrata and anchovies
www.donnahay.com
87
whole spice-roasted cauliflower
parmesan-crumbed sardines
with warm cauliflower salad
www.donnahay.com
89
cauliflower mac and cheese
crispy chicken breast

with cauliflower risotto
www.donnahay.com
91

1.5 litres chicken stock
3 cups (750ml) dry white wine
50g unsalted butter
non-stick frying pan over high heat. Add 1 tablespoon of the
2 teaspoons dried chilli flakes
oil and cook half the sardines for 12 minutes each side or
1 fresh bay leaf
until golden and cooked through. Repeat with the remaining
1 tablespoon fennel seeds
oil and sardines. Serve the sardines with the warm cauliflower
2 tablespoons sea salt flakes
salad, baby sorrel leaves and aoli. Serves 4.
1 teaspoon cracked black pepper
+ You can ask your fishmonger to butterfly the sardines for you.
1 x 1kg cauliflower, trimmed, leaves intact
cauliflower, caraway and date flatbread

Place the stock, wine, butter, oil, chilli, bay leaf, fennel, salt and
pepper in a medium saucepan over high heat and bring to the
boil. Add the cauliflower, reduce the heat to medium, cover
teaspoon caster (superfine) sugar
with a tight-fitting lid and cook for 2025 minutes or until the
1 cups (375ml) lukewarm water
cauliflower is tender when tested with a skewer. Drain, reserving
3 cups (450g) 00 flour
1 cup (250ml) of the cooking liquid. Preheat oven to 200C (400F).
2 teaspoons sea salt flakes
Place the cauliflower in a deep-sided baking tray lined with
non-stick baking paper. Pour half the reserved cooking liquid
over the cauliflower and roast for 20 minutes. Pour over the
1 x 800g cauliflower, trimmed and thinly sliced
remaining cooking liquid and roast for a further 2025 minutes
1 brown onion, thinly sliced
or until golden. Serves 68.
4 fresh dates, pitted and chopped
+ Serve as a side with roasted chicken, fish or steak.
cup (120g) double (thick) cream

parmesan-crumbed sardines
with warm cauliflower salad
2 teaspoons caraway seeds
1 x 1.2kg cauliflower, trimmed and cut into florets
Place the yeast, sugar and water in a bowl and mix to combine.
1 head garlic, cloves separated
Set aside for 5 minutes or until bubbles appear on the surface.
1 cup (160g) natural almonds, halved
8 thyme sprigs
Place the flour, salt and 1 tablespoon of the oil in a large bowl.

Make a well in the centre, add the yeast mixture and combine
2 cups (175g) fresh sourdough breadcrumbs
floured surface for 45 minutes or until smooth and elastic.
Place in a large lightly greased bowl, cover with a damp tea
2 tablespoons finely grated lemon rind
towel and set aside in a warm place for 30 minutes or until the
2 teaspoons sumac
dough has doubled in size.
16 sardine fillets, butterflied+
using well-floured hands to form a dough. Knead on a lightly
While the dough is rising, preheat oven to 220C (425F).
cup (35g) plain (all-purpose) flour
Heat the remaining oil in a small frying pan over medium heat.
Add the garlic and cook for 12 minutes or until lightly golden.
baby sorrel leaves or rocket (arugula) leaves, to serve
Set pan aside.
store-bought aoli, to serve
Heat a large baking tray in the oven for 510 minutes or until
hot. Place the cauliflower, onion, date, cream, salt and pepper in
Preheat oven to 200C (400F). Place the cauliflower, garlic,
a large bowl and toss to combine. Roll out the dough on a lightly
almonds, 2 tablespoons of the oil, salt and pepper on a large
floured surface to a rough 25cm x 30cm rectangle. Carefully
baking tray and toss to combine. Roast for 2025 minutes or
remove the tray from the oven and, working quickly, brush
until golden and cooked through. Set aside and keep warm.
with a little of the garlic oil and top with the dough. Spread the
While the cauliflower is roasting, place the breadcrumbs,
92
cauliflower mixture evenly over the dough, sprinkle with
parmesan, lemon rind, sumac, salt and pepper in a bowl and
the caraway seeds and thyme and drizzle with the remaining
toss to combine. Dust the sardines in the flour, dip into the
garlic oil. Bake for 1520 minutes or until puffed and golden.
egg and press into the breadcrumb mixture. Heat a large
Serves 68.
www.donnahay.com
cauliflower, caraway and date flatbread
crispy chicken breast with

cauliflower risotto
harissa, chickpea and cauliflower

fritters with coriander and lime salt
500g cauliflower, trimmed and roughly chopped
100g unsalted butter
2 cups (500ml) cold soda water
1 small brown onion, finely chopped
2 tablespoons harissa paste
2 cups (300g) chickpea (besan) flour
cup (80ml) dry white wine

1 cups (300g) arborio (risotto) rice
teaspoon bicarbonate of (baking) soda
1.5 litres hot chicken stock
1 x 400g can chickpeas (garbanzos), drained and rinsed
10 coriander (cilantro) stalks, with leaves
4 x 200g chicken breast fillets, skin on and wing bone in
coriander and lime salt
sea salt and black cracked pepper
cup coriander (cilantro) leaves, chopped
cup (50g) walnuts
1 tablespoon finely grated lime rind
1 cup sage leaves
cup (30g) sea salt flakes
1kg cauliflower, trimmed and thinly sliced
mascarpone, to serve
To make the coriander and lime salt, place the coriander
Place the cauliflower in the bowl of a food processor and, with
and lime rind in a mortar and pound with a pestle until well
short pulses, process until the mixture is finely chopped. Melt
combined. Add the salt and stir until just combined. Set aside.
half the butter in a large deep-sided frying pan over medium
Heat the oil in a large saucepan over high heat until the
heat. Add the onion and garlic and cook, stirring occasionally,
temperature reaches 180C (350F) on a deep-frying
for 45 minutes or until softened. Add the wine and cook for
thermometer. Place the soda water and harissa in a large
2 minutes. Add the rice and cook, stirring, for 12 minutes. Cook,
bowl and whisk to combine. Add the flour and bicarbonate
stirring frequently, for 18 minutes while adding the stock, 1 cup
of soda and whisk to combine. Set aside for 10 minutes.
(250ml) at a time, allowing it to absorb between each addition.

Add the cauliflower and cook for a further 57 minutes.
While the risotto is cooking, heat the oil in a large non-stick
frying pan over high heat. Add the chicken, skin-side down,
In batches, add the cauliflower, chickpeas and coriander

stalks and toss to coat. Deep-fry, in batches, for 34 minutes
or until golden and cooked through. Drain on absorbent paper
and serve with the coriander and lime salt. Serves 46.
sprinkle with salt and pepper and cook for 34 minutes or until
the skin is crisp. Turn, cover with a tight-fitting lid and cook for
a further 45 minutes or until just cooked through. Remove

the chicken from the pan, cover loosely with aluminium foil
250g macaroni
and set aside. Wipe out the pan and return to medium heat. Add
700g cauliflower, leaves trimmed and cut into small florets
the walnuts, sage and remaining butter and cook for 23 minutes
1 cups (310ml) milk
or until browned. Divide the risotto between plates and top with
the mascarpone and walnut sage butter. Serve with the chicken.
2 cups (240g) grated cheddar
Serves 4.
2 cups (160g) finely grated parmesan

3 cups (210g) chunky fresh sourdough breadcrumbs
1 clove garlic, crushed
2 tablespoons rosemary leaves, chopped
Preheat oven to 200C (400F). Cook the pasta in a large saucepan
of salted boiling water for 8 minutes. Add the cauliflower and
cook for a further 2 minutes or until tender. Drain and return to
the saucepan with the milk, cream, cheddar, parmesan, salt and
pepper. Reduce the heat to low and cook, stirring to coat. Divide
the macaroni mixture between 2 x 1.5-litre-capacity ovenproof
dishes. Mix to combine the breadcrumbs, garlic, rosemary and
butter and divide between the dishes. Bake for 1520 minutes or
until golden and crunchy. Serves 4.

fritters with coriander and lime salt
www.donnahay.com
95
veal with mushrooms and cauliflower pure

1kg cauliflower, trimmed and chopped into florets
300g sebago (starchy) potatoes, peeled and roughly chopped
50g unsalted butter
1 litre water
1 x 1.2kg rack of veal, trimmed
sea salt and black cracked pepper
500g mixed mushrooms +
3 cloves garlic, peeled and thinly sliced
porcini and pink peppercorn butter
15g sliced dried porcini mushrooms
1 cup (250ml) boiling water
120g unsalted butter, softened
2 tablespoons pink peppercorns, lightly crushed
cauliflower is a
natural partner for cheese, lemon, capers,
anchovy, olives and other strong avours
because it contains mustard oils like its
other siblings in the brassica family.
This gives the vegetable its unique flavour.
Incredibly versatile, why not try the
cauliower pure with roast chicken,
fish and even with rich roasted pork.
To make the porcini and pink peppercorn butter, place the

porcini and water in a bowl and allow to stand for 510 minutes
or until the mushrooms are soft. Drain and squeeze to remove
any excess liquid. Finely chop the porcini and place in a bowl

with the butter and peppercorns. Mix well to combine. Place

the butter mixture in the centre of a large piece of plastic wrap
and shape into a 15cm log. Roll to enclose, twisting the ends to
3 egg yolks
seal and secure with another piece of plastic wrap. Refrigerate
1 cup (80g) finely grated parmesan, plus extra, to serve
for 30 minutes or until firm.
While the porcini butter is chilling, place the cauliflower,
potato, butter, water and cream in a medium saucepan over
high heat, cover with a tight-fitting lid and bring to the boil.
1.2kg cauliflower, trimmed and cut into small florets
Uncover, reduce the temperature to medium and cook for
2 cloves garlic, thinly sliced
1520 minutes or until the cauliflower and potato are soft.
1 tablespoon thyme leaves
Drain, reserving cup (125ml) of the liquid. Return the
400g spaghetti
cauliflower mixture and the reserved liquid to the saucepan.
2 x 200g burrata+, torn
Using a hand-held stick blender, blend the mixture into a pure.
8 white anchovy fillets, chopped
Set aside and keep warm.

Preheat oven to 200C (400F). Heat 1 tablespoon of the oil
Place the cream, egg yolks, parmesan, salt and pepper in a bowl,
in a large non-stick frying pan over high heat. Sprinkle the veal
whisk to combine and set aside. Heat the oil and butter in a large
rack with salt and pepper and cook for 68 minutes or until
non-stick frying pan over high heat. Add the cauliflower, garlic,
browned. Transfer to a baking tray and roast for 2025 minutes
thyme, salt and pepper and cook for 1012 minutes or until
for medium rare or until cooked to your liking. Remove from
golden and cooked through. Set aside and keep warm.
the oven and allow to stand, loosely covered with aluminium
Cook the pasta in a large saucepan of salted boiling water for
foil, for 510 minutes. Wipe out the pan and heat the remaining
810 minutes or until al dente. Drain, reserving cup (125ml)
oil and of the pink peppercorn butter over high heat. Add the
of the cooking liquid. Return the pasta to the pan over low heat.
mushrooms and garlic and cook for 45 minutes or until lightly
Add the cream mixture and reserved cooking liquid and stir for
golden. Slice the veal and serve with the cauliflower pure,
2 minutes or until just thickened. Top with the cauliflower,
mushrooms and remaining porcini butter. Serves 4.
burrata and anchovy and sprinkle with the parmesan. Serves 4.
+ We used a mixture of chestnut, baby King Edward and Swiss
+ Burrata is a fresh mozzarella made with cream. Find it at specialty
brown mushrooms.
food stores, cheese shops and some greengrocers.
veal with mushrooms

and cauliflower pure
www.donnahay.com
97
chicken and ricotta dumpling soup with kale pesto
recipes jessica brook merchandising lucy tweed
favourite things . chicken soup
p
u
s
c
i
Mag
It's the stuf of legend. It comforts. It heals. It makes you strong. And every grandmother
has a recipe that's a cure-all for anything that ails you. It's chicken soup. Regardless
of which part of the world you live in, it's the golden bowl that speaks a universal
language of love and caring. Simmered slowly over the stove and partnered with
aromatics, vegetables, spices, herbs and more, a fragrant base is created to which any
manner of vegetables, plump dumplings, noodles or pasta can be added. Chicken falls of
the bone to star in these simple broths or rustic, generous soups that inspire a whole
new repertoire of soothing bowls and magically make everything better.
photography ChRIS CouRt styling Steve peARCe
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99
lemon, rice and chicken soup
italian-style tomato, chicken and bread soup
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101
chicken and ricotta dumpling

soup with kale pesto
winter chicken minestrone

1 x 1.6kg chicken, rinsed and drained
1 brown onion, peeled and chopped
2 carrots, peeled and chopped
4 cloves garlic, peeled and chopped
2 stalks celery, trimmed and chopped
1 brown onion, skin on, quartered

2 fresh bay leaves

400g thinly sliced flat pancetta+
6 sprigs thyme
3 stalks flat-leaf parsley
6 sprigs thyme
1 head garlic, halved crossways
1 sprig rosemary
1 teaspoon black peppercorns
2 fresh bay leaves
3 litres water
3 litres water
1 carrot, peeled and chopped, extra
2 tablespoons tomato paste
1 stalk celery, trimmed and chopped, extra
1 x 400g can cherry tomatoes
1 leek, trimmed and thinly sliced
kale pesto
2 bulbs baby fennel, chopped
150g kale, stems removed and blanched
100g spaghetti, broken into small pieces
1 cup basil leaves
1 zucchini (courgette), sliced
cup flat-leaf parsley leaves
100g cavolo nero (Tuscan cabbage) leaves, torn
cup (50g) pine nuts, toasted

cup (40g) finely grated parmesan, plus extra, to serve
Heat the oil in a large saucepan over high heat. Add the
onion, garlic, half the carrot, half the celery and half the
pancetta. Cook, stirring, for 45 minutes. Add the chicken,
ricotta dumplings
thyme, rosemary, bay leaves and water and bring to the
1 cups (300g) fresh ricotta
boil. Reduce the heat to medium and simmer for 1 hours.
Strain, reserving the stock and the whole chicken. Shred
cup (100g) plain (all-purpose) flour, plus extra, for dusting
the chicken, discarding the skin and bones. Return the
2 eggs
stock to a clean saucepan and bring to the boil over high
heat. Add the tomato paste, cherry tomatoes, salt and

pepper and cook for 5 minutes. Add the remaining celery
Place the chicken, carrot, celery, onion, bay leaves, thyme,
and carrot, the fennel and pasta and cook for 5 minutes.
parsley, garlic, peppercorns and water in a large saucepan
Add the zucchini and chicken and cook for a further
and bring to the boil over high heat. Reduce the heat to
2 minutes or until warmed through.
medium and simmer for 1 hours.

While the soup is cooking, make the kale pesto. Place
the blanched kale, basil, parsley, pine nuts, parmesan,
oil, salt and pepper in a small food processor and process
to combine. Cover and set aside.
To make the ricotta dumplings, place the ricotta, parmesan,
While the soup is cooking, heat a large frying pan

over high heat. Add the remaining pancetta and cook,
turning, for 5 minutes or until crisp. Set aside.
Add the cavolo nero to the soup and cook for 1 minute
or until just wilted. Divide the soup between bowls, top
with the crisp pancetta and sprinkle with salt and pepper
flour, eggs, 1 tablespoon of the kale pesto, salt and pepper in
to serve. Serves 46.
a bowl and mix until a sticky dough forms.
+ You can find flat pancetta at delicatessens and some butchers.
Strain the soup, reserving the stock and the whole chicken.
Return the stock to a clean saucepan and bring to the boil
over high heat. Chop the chicken, discarding the skin and
bones. Add the extra carrot and celery and the leek to the soup.
Carefully drop tablespoons of the dumpling mixture into the
soup and cook for 8 minutes or until the vegetables are tender
and the dumplings rise to the surface. Add the chicken and
cook for a further 2 mintues or until warmed through. Divide
the soup between bowls and top with the kale pesto and extra
parmesan to serve. Serves 46.
Have them slice it thinly for you.
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103
chicken miso noodle soup
chicken and corn soup with pickled chilli
www.donnahay.com
105
chinese chicken and prawn

dumpling soup

1 tablespoon vegetable oil
500g chicken wings
1 cup (250ml) Chinese cooking wine (Shaoxing)
1 leek, trimmed and sliced
1 cup (250ml) light soy sauce
2 green onions (scallions), cut into lengths
1 x 5cm piece (50g) ginger, peeled and sliced
1 stalk celery, trimmed and chopped
2.5 litres water
100g ginger, peeled and sliced
cup (60ml) soy sauce
1 tablespoon dashi powder+
cup (55g) caster (superfine) sugar
cup (55g) miso paste
3 litres water
cup (15g) dried shiitake mushrooms +
700g green (raw) prawns (shrimp), peeled and chopped
sea salt
1 x 225g can water chestnuts, drained and chopped
100g fresh shiitake mushrooms, sliced
1 teaspoon sesame oil
200g dried egg noodles
2 tablespoons oyster sauce
baby (micro) shiso leaves (optional), to serve
2 tablespoons chopped chives
chilli sesame oil
2 tablespoons grated ginger, extra
1 eggwhite
teaspoon sesame seeds
28 store-bought wonton wrappers
teaspoon ground chilli
2 cups (150g) Chinese cabbage (wombok), shredded
1 teaspoon sesame oil
3 green onions (scallions), shredded, extra
teaspoon sea salt flakes
micro coriander (cilantro) and purple basil (optional), to serve

small red chillies, sliced, and Chinese black vinegar, to serve
Using kitchen scissors or poultry scissors, cut the chicken in

half. Carefully remove the skin and set aside. Heat the oil in
Place the chicken, cooking wine, soy sauce, onion, celery,
a large saucepan over high heat. Add the chicken wings, leek,
ginger, garlic, sugar and water in a large saucepan and
garlic and ginger and cook, stirring, for 46 minutes or until
bring to the boil over high heat. Reduce the heat to medium
golden. Add the halved chicken, water, soy sauce, dashi, miso
and simmer for 1 hours. Strain, reserving the stock and
paste and dried mushrooms and bring to the boil over high
the whole chicken. Shred the chicken, discarding the skin
heat. Reduce the heat to medium and simmer for 1 hours.
and bones. Set aside and keep warm.
Strain, reserving the stock and chicken halves.

While the soup is cooking, place the chicken skin in a large
While the soup is cooking, mix to combine the prawn

meat, chestnuts, sesame oil, oyster sauce, chives, ginger
non-stick frying pan over medium heat. Cook for 6 minutes
and eggwhite. To make the wontons, brush the edges of
each side or until crisp and golden. Drain on absorbent paper
the wrappers with water, place a tablespoon of mixture
and sprinkle with salt. Wipe out the pan and return to medium
into the centre of each wrapper and pinch the corners
heat. To make the chilli sesame oil, add the vegetable oil and
together to form a pyramid. Set aside.
sesame seeds to the pan and cook for 23 minutes, stirring,
Return the stock to a clean, wide saucepan over high
or until golden. Remove from the heat and add the chilli,
heat. Add the dumplings, cover with a lid and cook for
sesame oil and salt. Set aside.
6 minutes. Divide the cabbage between bowls, add the
Shred the chicken, discarding the bones. Return the stock
shredded chicken and dumplings and ladle over the
to a clean saucepan over high heat and bring to the boil. Add
hot stock. Top with the extra green onion and micro
the fresh mushrooms and cook for 5 minutes. Add the chicken
herbs and serve with the chilli and vinegar. Serves 46.
and noodles and cook for 46 minutes or until the noodles are
tender. Divide the noodles between bowls. Spoon over the
soup and top with the crisp chicken skin. Drizzle with the
chilli sesame oil and sprinkle with herbs to serve. Serves 46.
+ You can find dashi powder (a soup stock base) and dried shiitake
mushrooms from the Asian section of the supermarket and Asian
supermarkets and grocery stores.
chinese chicken and prawn dumpling soup
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107
chicken and corn soup

with pickled chilli
chicken laksa
2 tablespoons vegetable oil
1 x 400ml can coconut milk
1.5 litres store-bought chicken stock
1 litre water
1 tablespoon fish sauce
2 x 180g chicken breast fillets, trimmed and thinly sliced

3 litres water
200g flat rice noodles

200g tofu puffs +
4 cobs corn, kernels removed
mixed micro (baby) herbs, to serve
1 tablespoon grated ginger, extra
laksa paste
2 tablespoons kecap manis (sweet soy sauce)
3 cloves garlic
micro (baby) coriander (cilantro) (optional), store-bought

fried eschalots + and kecap manis, extra, to serve
100g ginger, peeled and chopped
4 eggs
2 teaspoons shrimp paste
pickled chilli
3 large red chillies, chopped
3 long red chillies, thinly sliced

1 tablespoon table salt
1 stalk lemongrass, white part only, chopped

tablespoon freshly grated turmeric ++
1 teaspoon caster (superfine) sugar
cup (65g) grated palm sugar
1 tablespoon white vinegar
1 teaspoon ground coriander
2 eschalots (French shallots), peeled and chopped
1 teaspoon ground cumin

Place the chicken, carrot, onion, garlic, green onion, ginger
and water in a large saucepan. Bring to the boil over high
To make the laksa paste, place the garlic, ginger,
heat. Reduce the heat to medium and simmer for 1 hours.
eschalot, shrimp paste, chilli, lemongrass, turmeric,
Strain, reserving the stock and the whole chicken. Return
palm sugar, coriander and cumin in a small food
the stock to a clean saucepan and bring to the boil over high
processor and process to a paste. Heat the oil in a large
heat. Shred the chicken, discarding the skin and bones. Add
saucepan over medium heat. Add the paste and cook,
the chicken, corn kernels, extra ginger and kecap manis and
stirring, for 68 minutes. Add the coconut milk, stock
cook for 23 minutes.
and water and bring to the boil. Reduce the heat to
While the soup is cooking, make the pickled chilli. Mix
medium and cook for 30 minutes. Add the fish sauce,
to combine the chilli, salt and sugar and allow to stand for
chicken and noodles and cook for 34 minutes. Add
10 minutes. Rinse and drain the chilli. Place in a bowl with
the tofu puffs and cook for a further 1 minute or until
the vinegar and allow to marinate for 10 minutes.
the noodles and chicken are cooked through. Divide
Carefully break the eggs, one at a time, into a small cup
the soup between bowls to serve and top with the
and slip into the stock. Poach for 4 minutes or until the
herbs. Serves 46.
eggs are just cooked. Divide the soup and eggs between
+ Tofu puffs are available from Asian supermarkets and are
bowls and top with the eschalots, pickled chilli and coriander.
sold refrigerated in packets. If unavailable, substitute with
Drizzle with extra kecap manis to serve.
firm tofu, chopped into 2cm pieces.
+ You can find ready-made crispy fried eschalots at Asian
++ Fresh turmeric is available from some greengrocers.
supermarkets and grocery stores.
If unavailable, substitute with 2 teaspoons ground turmeric.
Tip: You can freeze this soup for up to 3 months. Simply omit
the eggs and poach them in the stock once you have thawed
and reheated it.
chicken laksa
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109
italian-style tomato, chicken and bread soup
2 fresh bay leaves
1 carrot, peeled and chopped
8 sprigs lemon thyme
4 stalks basil
6 sprigs thyme
1 leek, trimmed and chopped
3 litres water
1 tablespoon extra virgin olive oil, plus extra, to serve
3 litres water
1 brown onion, extra, peeled and finely chopped
4 cloves garlic, peeled and thinly sliced
cup (130g) arborio (risotto) rice
cup (70g) tomato paste
2 bunches (180g) broccolini, cut into small florets
2 tablespoons caster (superfine) sugar
1 x 400g can chickpeas (garbanzos), rinsed and drained
1 tablespoon sherry vinegar
1 teaspoon dried chilli flakes
dill sprigs, to serve
Place the chicken, bay leaves, thyme, celery, carrot, leek,
1 x 400g can butter (lima) beans, rinsed and drained

1 x 200g burrata+, torn
garlic and water in a large saucepan and bring to the boil
4 long-stemmed marinated artichokes, halved
over high heat. Reduce the heat to medium and simmer for
6 slices sourdough, toasted
1 hours. Strain, reserving the stock and the whole chicken.
basil leaves, to serve
Shred the chicken, discarding the skin and bones. Set aside.
Heat the oil in a large, clean saucepan over medium heat.
Place the chicken, carrot, onion, basil, thyme and water
Add the rice and cook for 2 minutes, stirring constantly.
in a large saucepan and bring to the boil over high heat.
Add the stock, salt and pepper and bring to a simmer over
Reduce the heat to medium and simmer for 1 hours.
medium heat. Cook for 20 minutes or until the rice is tender.
Strain, reserving the stock and the whole chicken. Chop
Add the broccolini, chickpeas and chicken and cook for
the chicken, discarding the skin and bones. Set aside.
4 minutes or until tender. Add the lemon juice and stir to
Heat the oil in a clean saucepan over medium heat,
combine. Spoon the soup into bowls and top with the dill
add the onion and garlic and cook, stirring, for 46 minutes.
sprigs to serve. Serves 46.
Add the tomato paste and cook for a further 2 minutes.

Add the stock, chopped tomatoes, sugar, vinegar, chilli
and smoked paprika and bring to a simmer. Cook for
20 minutes. Add the butter beans and chicken and cook
for 5 minutes or until warmed through. Divide the bread
between bowls. Spoon over the soup and top with the
burrata, artichokes and basil to serve. Serves 46.
+ Burrata is a fresh mozzarella made with cream. Find it at
specialty food stores, cheese shops and some greengrocers.
110
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caramel pork belly and clam hot pot
112
www.donnahay.com
jug from this...design and living. society napkin from ondene.

stelton knife (opposite) from design mode international.
make now . pork belly
recipes jessica brook + steve pearce merchandising lucy tweed
perfect pork
We've lost count of all the tasty reasons pork belly is the best and most
versatile protein to cook this winter. Whether it's roasted until the skin is
golden and crunchy, slow cooked to rich, fall-apart goodness, or crumbed
and fried in a new take on schnitzel, it really is one of the most forgiving
and comforting cuts around. And did we mention the crackling?
photography chris court styling steve peArce
crispy pork belly with cider pickled pears
tamarind pork belly curry
nikko bowl and revol platter and dishes (opposite) from tomkin.
society napkin (opposite) from ondene.
crumbed pork with teriyaki dressing
www.donnahay.com
115
caramel pork belly and clam hot pot
the pears. Poach for 20 minutes or until the pears are tender.
Set aside in the pickling liquid. Slice the pork and divide
between plates with the pickled pears. Drizzle with the
cup (125ml) sh sauce
vincotto to serve. Serves 6.
cup (125ml) water
+ See tips and tricks, page 125.
1 tablespoon grated ginger
++ Vincotto, meaning 'cooked wine' is a sweet-sour Italian condiment
made from grapes. Find it at delicatessens and specialty food stores.
1 x 1.5kg piece boneless pork belly, rind removed
It cuts through the richness of the pork.
and cut into 2cm pieces

cup (70g) salted peanuts
tomato and fennel braised pork

with goats curd mash
1kg clams (vongole), washed

2 cups enchoy+ or baby spinach leaves, to serve
store-bought pickled chillies and steamed rice, to serve
1 x 1.2kg piece pork belly, bone in, rind removed and
Place the sugar in a large heavy-based saucepan over medium
heat and cook for 810 minutes, swirling the pan occasionally
1 brown onion, chopped
(do not stir) or until golden caramel in colour and all the sugar
1 x 350g bulb fennel, trimmed and chopped
has dissolved. Remove the pan from the heat, carefully add
teaspoon fennel seeds
the sh sauce and water and stir to combine. Return to the
1 cup (250ml) red wine
heat and add the ginger and garlic. Add the pork, chillies and
peanuts and bring to a simmer. Reduce the heat to low and
cup (80ml) vincotto (see note, above)

cook for 30 minutes, stirring occasionally. Turn the heat
to high, add the clams and cook for 56 minutes or until
baby sorrel leaves (optional), to serve +
they open. Serve the hot pot with enchoy leaves, pickled
goats curd mash
chilli and rice. Served 46.
1.3kg sebago (starchy) potatoes, peeled and chopped
+ Enchoy is a purple spinach sometimes called Chinese spinach or
50g unsalted butter
amaranth. Find it at some greengrocers or use baby spinach leaves.
6 whole dried chillies
cut into 3 pieces
100g goats curd or soft goat's cheese (chvre)
crispy pork belly with cider pickled pears

based ovenproof saucepan over high heat. Add the pork
1 x 1.5kg piece boneless pork belly, skin scored at 1cm intervals+
and cook for 23 minutes each side or until golden. Remove
and set aside. Reduce the heat to medium, add the garlic,
1 cup (250ml) dry apple cider
onion, fennel and fennel seeds and cook for 45 minutes,
1 cup (250ml) apple cider vinegar
stirring, or until well browned and starting to caramelise.
6 thyme sprigs
Add the red wine, vincotto, tomatoes, salt and pepper and
2 fresh bay leaves
return the pork to the pan. Cover with a tight-tting lid,
transfer to the oven and bake for 2 hours. Shred the pork
using 2 forks, return to the sauce and keep warm.
6 small rm beurre bosc pears, peeled

vincotto ++ or balsamic glaze, to serve
of cold salted water. Bring to the boil and cook for 10 minutes
To make the mash, place the potatoes in a medium saucepan

or until tender. Drain and return to the pan. Add the butter,
Preheat oven to 180C (350F). Rub the salt into the pork skin,
cream and goats curd and mash until smooth. Divide the
followed by the oil. Place the pork, skin-side down, on a baking
mash between plates, spoon over the pork and serve with
tray and roast for 1 hour. Increase the temperature to 200C
the sorrel. Drizzle with the vincotto to serve. Serves 68.
(400F), turn the pork and cook for a further 1 hour or until the
+ Baby sorrel leaves are available in punnets from select greengrocers.
skin is golden and crunchy.
You can use baby spinach leaves if unavailable.
While the pork is roasting, make the pickled pears. Place the
cider, vinegar, thyme, bay leaves, sugar and water in a medium
saucepan over high heat. Add the pears, cover with a round of
non-stick baking paper and top with a small lid to submerge
society napkin from ondene. nikko plate (opposite) from tomkin.
Preheat oven to 180C (350F). Heat the oil in a large heavy2 tablespoons sea salt akes
tomato and fennel braised pork with goats curd mash
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117
sticky braised chinese pork buns
platter from country road. society linen from ondene. jug from this...design and living.
marble plate (opposite) from elements i love.
twice-cooked pork belly with sticky salted black bean sauce
www.donnahay.com
119
almond milk braised pork belly

with celeriac remoulade
4 star anise
3 cinnamon sticks
1 cup (250ml) Chinese cooking wine (Shaoxing)
8 fresh bay leaves
peel of 1 lemon
cup (180ml) oyster sauce
3 whole cloves
cup (90g) honey
1 teaspoon pink peppercorns
1 cup (250ml) water
6 eschalots (French shallots), peeled
4 coriander (cilantro) roots
1 x 5cm piece (25g) ginger, peeled and thinly sliced
1 cup (250ml) milk
1 long red chilli, halved lengthways
1 cup (120g) almond meal (ground almonds)
2 teaspoons Sichuan peppercorns
1 x 1kg piece boneless pork belly, skin on
1 x 1.5kg piece boneless pork belly, skin on
12 large store-bought frozen steamed buns+
24 enchoy leaves (see note, page 116), to serve
2 green onions (scallions), shredded, hot chilli sauce and black
1 tablespoon lemon juice
sesame seeds, to serve
toasted aked almonds and chervil sprigs, to serve

celeriac remoulade
Preheat oven to 180C (350F). Place the star anise, cinnamon,
cup (120g) sour cream
cooking wine, soy sauce, oyster sauce, honey, water, coriander,
1 tablespoon Dijon mustard
ginger, garlic, chilli and Sichuan peppercorns in a small
1 tablespoons white balsamic vinegar
roasting tray and mix to combine. Add the pork, skin-side
500g celeriac, peeled and thinly sliced
down, adding more water if needed so the pork is just covered.

Cover with aluminium foil and cook for 3 hours or until very
Place the garlic, bay leaves, lemon peel, cloves, peppercorns,
tender and the rind is dark golden. Remove from the oven
green onion, milk, cream, almond meal and stock in a large,
and carefully turn over. Slice the pork and set aside.
wide saucepan over high heat. Sprinkle the pork with salt
and pepper and add to the saucepan, skin-side down. Bring
stick baking paper over a saucepan of simmering water and
to the boil, reduce the heat to low and simmer for 2 hours
steam for 68 minutes or until warmed through. Slice each
or until the pork is tender. Carefully remove the pork from
bun in half, taking care not to cut all the way through. Fill
the pan, reserving the cooking liquid, and transfer to a baking
with an enchoy leaf, a slice of pork, green onion and chilli
tray lined with non-stick baking paper. Cover with a second
sauce. Sprinkle with the sesame seeds to serve. Makes 12.
piece of baking paper and top with a baking tray. Weigh down
+ Frozen plain Chinese buns are available from the freezer
the pork with 23 cans (see tips + tricks, page 125) or a heavy
section in Asian grocery stores and supermarkets.
saucepan and refrigerate for 1 hour or until cold. Strain the

reserved cooking liquid through a ne sieve and place in a
medium saucepan over medium heat. Cook for 6 minutes
or until thickened and reduced. Stir in the lemon juice and
set aside.
Heat a large non-stick frying pan over medium heat.
Cut the pork into 8 pieces and brush the skin with oil.
Cook, skin-side down, for 68 minutes or until golden
and crisp. Turn, cover with a lid, and cook for a further
8 minutes or until golden.
To make the remoulade, mix to combine the sour cream,
mustard, balsamic, celeriac, salt and pepper. Serve the
pork with the remoulade, almond milk sauce, toasted
almonds and chervil and sprinkle with pepper. Serves 4.
society linen from ondene. marble tile (opposite) from lived in coogee.
dish from this...design and living.
Place the buns in a large bamboo steamer lined with non-
almond milk braised pork belly with celeriac remoulade
www.donnahay.com
121
southern-style pulled pork with cheese

and pickle biscuits and crackle chips
twice-cooked pork belly with sticky

salted black bean sauce
1 tablespoon nely grated orange rind
6 cloves garlic
1 head garlic, cloves separated
2 cups (500ml) Chinese cooking wine (Shaoxing)
2 cups (500ml) orange juice

1 x 200g can chipotle chillies in adobo (see page 20)

cup (35g) salted black beans+
1 x 400g can crushed tomatoes
150g dark palm sugar, grated
1 tablespoon nely grated ginger, extra
sour cream, for spreading
cup (60ml) Chinese black vinegar
watercress, to serve
vegetable oil, for brushing
cheese and pickle biscuits
cooked rice noodles and micro (baby) coriander and shiso leaves
(optional), to serve
1 teaspoon table salt

1 teaspoon caster (superne) sugar
Preheat oven to 200C (400F). Place the ginger, garlic, cooking
2 teaspoons baking powder
wine and chicken stock in a roasting dish and mix to combine.
teaspoon bicarbonate of (baking) soda
Add the pork, skin-side up, cover with aluminium foil and roast
100g cold unsalted butter, chopped
for 2 hours or until the pork is tender. Remove the pork from
1 tablespoon nely chopped chives
the oven, reserving the cooking liquid, and transfer, skin-side
1 cups (125g) grated mozzarella
down, to a baking tray lined with non-stick baking paper. Cover
100g dill pickles (gherkins), nely chopped
the pork with a second piece of baking paper and top with a
cup (125ml) buttermilk, plus extra, for brushing
baking tray. Weigh down the pork with 23 cans or a heavy

saucepan and refrigerate for 1 hour or until cold++.
cup (60ml) brining juice from the dill pickles
To make the black bean sauce, place the black beans in a

Remove the skin from the pork and reserve. Cut the pork belly
heatproof bowl and cover with boiling water. Allow to stand
into 6cm pieces and place in a large heavy-based saucepan with
for 5 minutes. Drain and set aside. Strain the reserved cooking
the orange rind, garlic, paprika, orange juice, chillies, tomatoes,
liquid into a medium saucepan and add the black beans, sugar
salt and pepper. Bring to a simmer over high heat. Reduce the
and extra ginger and the vinegar. Bring to the boil and cook
heat to low, cover with a tight-tting lid and cook for 1 hours,
for 68 minutes or until thickened and glossy. Heat a large
stirring occasionally, or until the pork is tender. Remove the lid
non-stick frying pan over medium heat. Cut the pork into
and cook for a further 30 minutes. Shred the pork using two
6 even pieces and brush the skin with oil. Cook, skin-side
forks, return to the sauce and keep warm.
down, for 810 minutes or until golden and crisp. Cook for
While the pork is cooking, preheat oven to 200C (400F).
+ Fermented or salted black beans are a tasty condiment available
baking trays and roast for 20 minutes or until crisp and golden.
from Asian grocery stores and supermarkets.
Drain on absorbent paper and set aside.
++ See tips + tricks, page 125. The pork can be cooked 1 day in advance
To make the biscuits, place the our, salt, sugar, baking

powder, bicarbonate of soda and butter in a large bowl and
rub together until the mixture resembles breadcrumbs. Add
the chives, cheese, pickles, buttermilk and pickle juice and
mix together with a butter knife. Turn out onto a lightly oured
surface and roll to 2cm thick. Use a 7cm square cookie cutter to
cut 8 biscuits from the dough, re-rolling the dough as needed.
Place on a lightly oured baking tray, brush with buttermilk
and bake for 2025 minutes or until golden and cooked through.
To serve, halve the biscuits and spread both halves with sour
cream. Fill the biscuits with pork and watercress and serve
with the crackle chips. Serves 8.
+ Biscuits are a US-style scone made in a similar way.
122
a further 10 minutes, turning, or until golden. Serves 6.
To make the crackle chips, divide the pork rind between two
www.donnahay.com
and refrigerated and weighed down overnight.
southern-style pulled pork with cheese and pickle biscuits and crackle chips
crumbed pork with teriyaki dressing
1 x 2kg piece boneless pork belly, skin on, cut into 3cm squares
1 x 2kg piece boneless pork belly, rind removed
cup (125ml) mirin (Japanese rice wine)
2 tablespoons coriander seeds
cup (125ml) rice wine vinegar
1 teaspoon cumin seeds
3 long red chillies, roughly chopped
3 eggs
6 eschalots (French shallots), roughly chopped
cup (125ml) milk
4 cloves garlic, roughly chopped
1 cup (150g) plain (all-purpose) our
4 coriander (cilantro) roots, chopped
3 cups (210g) Japanese panko breadcrumbs+
1 x 6cm piece (30g) ginger, peeled and roughly chopped
cup (80ml) vegetable oil, for shallow-frying

hot chilli sauce and mixed micro (baby) herbs (optional), to serve
1 stalk lemongrass, white part only, sliced

cup (65g) nely chopped dark palm sugar
cup (60ml) kecap manis (sweet soy sauce)
Preheat oven to 200C (400F). Place the pork in a small roasting
cup Thai basil leaves, roughly chopped
dish with the mirin, rice wine vinegar and soy sauce. Cover
1 tablespoon peanut oil
with aluminium foil and roast for 1 hour. Remove the pork
cup (125ml) tamarind pulp +
and set aside.
1 x 400ml can coconut cream

1 cup mixed micro (baby) herbs (optional), Thai basil leaves
and steamed rice, to serve
Strain the cooking liquid into a small frying pan over high
heat. Cook for 10 minutes or until thick and glossy. Set aside.
Slice the pork into 8cm x 1cm pieces. Place the eggs and milk
in a small bowl and whisk to combine. Place the our and
Preheat oven to 200C (400F). Sprinkle the pork with salt
breadcrumbs in separate bowls. Dip the pork slices into
and pepper, place on a large baking tray, skin-side down,
the our, followed by the egg mixture and press into the
and roast for 4550 minutes or until golden and crisp.
breadcrumbs. Heat the oil in a large non-stick frying pan
While the pork is roasting, make the curry paste. Heat
over high heat. Cook the pork belly, in batches, for 12 minutes
a small frying pan over medium heat. Add the coriander
each side or until golden. Drain on absorbent paper. Serve the
seeds and cumin seeds and toast, shaking the pan frequently,
pork with the reserved teriyaki dressing, chilli sauce and micro
for 23 minutes or until fragrant and light golden. Transfer
herbs. Serves 6.
to a small food processor and process until ground. Add the
+ Japanese panko breadcrumbs are made from crustless white bread
chilli, eschalot, garlic, coriander root, ginger, lemongrass,
and make for a light-golden crumb when fried. Find them in Asian
sugar, kecap manis, basil and oil and process, scraping
grocery stores and the Asian section of the supermarket. Use fresh,
down the sides of the bowl, until smooth. Place in a bowl
white breadcrumbs if unavailable.
with the tamarind and mix to combine.

Cook the curry paste in a large non-stick frying pan over
high heat for 56 minutes. Add the coconut cream and cook
for a further 45 minutes or until thickened. Divide the sauce
between plates, top with the pork and sprinkle with the micro
herbs and basil. Serve with steamed rice. Serves 46.
+ Tamarind pulp has a unique sour avour. Its sold in jars from
jugs from this...design and living.
the Asian section of the supermarket.
tips + tricks
Want perfect, golden, crunchy crackling? First score
the skin at 1cm intervals. We use a metal ruler and
a sharp knife (you can also use a stanley knife).
Make sure you only cut through the fat and not the
meat. This allows the heat to penetrate evenly and
the cuts help baste the pork as it cooks.
The next step is to salt the meat, rubbing it into the

cuts. At this stage, you can refrigerate your piece of
pork, uncovered, overnight to help dry out the skin
(dry skin bodes for a better crackle). If you follow
this step, pat it dry with absorbent paper, then rub
more salt and the oil into the pork before roasting.
We weigh down the pork under a baking tray topped

with canned vegetables in some of the recipes for a
couple of reasons. Pressing the pork gives you the
perfect shape and makes it easier to cut. It also
results in a more even surface area to crisp the skin
when you cook it for the second time.
www.donnahay.com
125
whiskey
spiked
sweets
With smooth avours ranging from malty and
smoky to fruity and honey-like, it's little wonder
that whiskey makes a natural partner for any
number of luscious sweets and desserts. A blissful
match for dark chocolate, caramel, apple, banana,
vanilla and more, nd out why this liquid amber
is well and truly the avour of the moment.
recipes steve pearce + dolores braga menndez merchandising lucy tweed

armchair and bible stand from doug up on bourke.
photography Chris Court styling steve peArCe
126
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whiskey tumbler (right) from michael greene antiques.
inspired . whiskey desserts
chocolate and whiskey cream pie with toffee meringue
chocolate, pear and whiskey tart
lamp (in background) from your display gallery.
banana layer cake with honey cream and whiskey caramel
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129
banana layer cake with honey cream

and whiskey caramel
Cut the cake horizontally into three even layers. Spread a

quarter of the honey cream mixture over the bottom layer
of the cake. Top with another cake layer and repeat with
1 cups (225g) self-raising (self-rising) our
remaining cream and layers. Spread the remaining cream on
1 cup (175g) brown sugar
top of the cake and drizzle with the whiskey caramel to serve.
1 cup (250g) mashed banana (about 3 medium bananas)
Serves 68.
cup (80g) sultanas

whiskey crme caramel
2 tablespoons honey
4 eggs

cup (80ml) water
250g sour cream
cup (80ml) whiskey

2 cups (500ml) milk
cup (90g) honey, extra
whiskey caramel sauce
3 eggs
1 cup (220g) caster (superne) sugar
8 egg yolks, extra
cup (80ml) water

cup (150g) caster (superne) sugar, extra

1 tablespoon vanilla extract
2 tablespoons whiskey
Preheat oven to 150C (300F). Place the sugar and water in a
Preheat oven to 160C (325F). Place the our and sugar in a
medium saucepan over high heat and stir until the sugar is
large bowl and stir to combine. Make a well in the centre and
dissolved. Bring to the boil and cook, without stirring, for 1012
add the banana, sultanas, butter, honey, vanilla and eggs. Stir
minutes or until the mixture is dark golden. Divide the caramel
well to combine and pour the mixture into a lightly greased
between 6 x 1 cup-capacity (250ml) metal pie tins, swirling to
20cm round cake tin lined with non-stick baking paper. Bake
coat the tins. Set aside for 5 minutes or until the caramel has set.
Place the milk and cream in a medium saucepan over
tested with a skewer. Allow to cool in the tin for 10 minutes
medium heat and bring to the boil. Remove from the heat.
before turning out onto a wire rack to cool completely.
Place the eggs, extra yolks, extra sugar and vanilla in a bowl
To make the whiskey caramel sauce, place the sugar and
and whisk until well combined. Gradually add the milk mixture,
water in a medium saucepan over medium heat and stir until
whisking to combine. Pour the mixture back in the saucepan
just combined. Bring to the boil and cook, without stirring,
and cook over low heat for 23 minutes or until the mixture is
for 910 minutes or until light caramel in colour. Remove from
just warm. Divide the mixture between the tins, place in a
the heat and carefully add the cream and whiskey. Return
baking dish and pour in enough boiling water to come halfway
the saucepan to the heat and stir until combined. Set aside
up the sides of the tins. Bake for 3540 minutes or until just set
and allow to cool completely.
(they will still have a slight wobble in the centre). Remove
Place the cream, sour cream and extra honey in a bowl and,
using a hand-held electric mixer, whisk until stiff peaks form.
the tins from the dish and allow to cool completely at room
temperature. Refrigerate for 34 hours or until chilled. Makes 6.
whiskey tumbler from michael greene antiques.
for 1 hour 5 minutes 1 hour 10 minutes or until cooked when
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131
132
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lamp (in background) from your display gallery.
malted vanilla dumplings with whiskey maple sauce
Combine whiskey-soaked raisins

with fragrant cinnamon and
mixed spice to create these soft
buns that are a tribute to that
classic pairing of rum and raisin.
raisin whiskey buns

25g unsalted butter
3 rm beurre bosc pears, cut into thin wedges
60g dark chocolate, chopped
25g unsalted butter, extra
cup (45g) brown sugar, extra
cup (90g) golden syrup
2 eggs
apple fritters with cinnamon sugar

and whiskey butterscotch sauce
1 tablespoon single (pouring) cream
cup (75g) white (granulated) sugar

1 teaspoon cinnamon
cup (25g) Dutch cocoa
cup (80g) icing (confectioners) sugar
cup (115g) self raising (self-rising) our
125g chilled unsalted butter, chopped
2 tablespoons brown sugar
1 egg, separated
teaspoon sea salt akes
2 egg yolks, extra
1 egg
1 tablespoon iced water
cup (80ml) milk

cup (60ml) apple cider vinegar
To make the chocolate shortcrust pastry, place the cocoa, our,
3 large Granny Smith apples, sliced into 1.5cm rounds
icing sugar and butter in a food processor and process until
whiskey butterscotch sauce
the mixture resembles ne breadcrumbs. While the motor is
running, add the egg yolks and water and process until a dough
forms. Bring the dough together and atten between two sheets
1 cup (175g) brown sugar
of non-stick baking paper. Roll out to 3mm thick and refrigerate
for 30 minutes. Remove the dough from the paper and use it to
To make the whiskey butterscotch sauce, place the cream,
line an 11.5cm x 34cm x 3cm rectangular uted loose-bottomed

tart tin +. Trim the edges with a small sharp knife and brush
butter and brown sugar in a medium saucepan over medium
with the eggwhite. Refrigerate for 20 minutes or until rm.
heat and stir until the butter has melted. Bring to the boil and
cup (40g) pecans, roughly chopped

chocolate shortcrust pastry
Heat a large non-stick frying pan over high heat. Add the
cook for 57 minutes or until thickened. Remove from the heat,
brown sugar and butter and stir to combine. Add the pears
add the whiskey and stir well to combine. Set aside and allow
and cook, turning occasionally, for 810 minutes or until
to cool completely.
caramelised. Set aside and allow to cool slightly.
Place the sugar and cinnamon in a bowl and mix to combine.
Preheat oven to 180C (350F). Place the chocolate and extra
Set aside. Heat the oil in a large saucepan over high heat until
butter in a small saucepan over low heat and stir frequently
the temperature reaches 180C (355F) on a deep-frying
until melted. Allow to cool slightly and place in a bowl with the
thermometer. Place the our, brown sugar, salt, egg, milk and
extra brown sugar, golden syrup, eggs, whiskey and cream and
vinegar in a large bowl and whisk well to combine. Allow to
whisk to combine. Add the pecans and whisk to combine. Place
stand at room temperature for 10 minutes. Add the apples to
the tart tin on a baking tray and arrange the pears over the
the mixture and toss to coat. Cook the fritters, in batches for
base. Pour the chocolate lling over the pears and bake for
34 minutes, turning frequently or until puffed and golden.
2530 minutes or until set. Refrigerate for 23 hours before
Drain on absorbent paper and sprinkle with the cinnamon
serving. Serves 68.
sugar. Serve the fritters warm with the whiskey butterscotch
+ If the pastry is too rm, leave it for a few minutes at room
sauce. Serves 46.
temperature until it becomes more pliable.
hip flask from michael greene antiques.

www.donnahay.com
135
sticky date cupcakes with whiskey ganache

and sugared walnuts
raisin whiskey buns

1 cup (150g) raisins
1 cups (250g) pitted fresh dates, chopped
1 cup (250ml) whiskey
1 cup (250ml) boiling water
1 teaspoon bicarbonate of (baking) soda
cup (180ml) lukewarm milk
cup (135g) dark brown sugar
2 cups (340g) plain (all-purpose) our, sifted
2 eggs
1 teaspoon mixed spice
1 cup (150g) self-raising (self-rising) our, sifted
1 teaspoon cinnamon
1 egg
1 tablespoon whiskey
icing (confectioners) sugar, for dusting
sugared walnuts
1 cups (150g) walnuts
Place the raisins and half the whiskey in a small saucepan
cup (110g) white sugar
over high heat. Bring to the boil and remove from the heat.
1 teaspoons sea salt akes
Allow to soak for 10 minutes or until the fruit has absorbed
1 tablespoon whiskey
the whiskey.
Preheat oven to 180C (350F). Place the dates, water and
a small bowl and set aside for 5 minutes or until the mixture
bicarbonate of soda in a bowl and set aside for 5 minutes.
is foamy. Place the our, mixed spice, cinnamon, butter, egg,
Place the date mixture, butter and sugar in the bowl of a food
raisins and remaining sugar in a large bowl. Add the yeast
processor and process until well combined. Add the eggs and
mixture and mix until a sticky dough forms. Knead the dough
our and process until just combined. Pour the mixture into
on a lightly oured surface for 8 minutes or until smooth. Place
12 x cup-capacity (125ml) cupcake tins lined with paper
in a lightly oiled bowl, cover with a damp cloth and allow to
cases. Bake for 2025 minutes or until cooked when tested
stand in a warm place for 1 hour or until doubled in size. Divide
with a skewer. Place on a wire rack to cool completely.
the dough into 6 even pieces and roll each into a ball. Place
Place the yeast, 1 teaspoon of the sugar and the milk in
To make the sugared walnuts, place the walnuts, sugar,
each ball into 6 x cup-capacity (180ml) lightly greased round
salt and whiskey on a tray lined with non-stick baking paper
loose-bottomed mini cake tins. Cover with a damp cloth and
and toss to combine. Bake for 1416 minutes or until golden.
set aside in a warm place for 30 minutes or until doubled size.
Set aside to cool completely and chop.
Preheat oven to 180C (350F). Bake for 30 minutes or until
To make the ganache, place the chocolate and cream in a
golden and cooked through. Gradually pour the remaining
saucepan over low heat and cook, stirring, until melted and
whiskey over the hot buns. Allow to cool completely. Dust
smooth. Add the whiskey and mix to combine. Allow to cool
with icing sugar to serve. Makes 6.
at room temperate. Spread the cupcakes with the ganache

and top with the sugared walnuts to serve. Makes 12.
armchair from doug up on bourke.
These decadent cupcakes are proof

that whiskey is right at home in
desserts. Here a tasty trio of dates,
walnuts and chocolate provide the
perfect foil for its fruity warmth.
sticky date cupcakes with whiskey

ganache and sugared walnuts
www.donnahay.com
137
chocolate and whiskey cream pie

with tofee meringue
combined. Increase the heat to high, bring to the boil and cook,
without stirring, for 78 minutes or until lightly caramelised.
Remove from the heat and allow to stand for 4 minutes (the
375g store-bought plain chocolate biscuits, roughly broken

caramel will continue to get darker).

Place the reserved eggwhites in an electric mixer and whisk
cup (180ml) milk
until soft peaks form. Gradually add the remaining sugar,
whisking until the mixture is well combined and glossy. Add
150g 70% dark chocolate, chopped
the toffee in a thin, steady stream and whisk until combined.
Whisk for a further 23 minutes and gradually whisk in the

extra water. Top the pie with the meringue and use a small
cup (35g) cornour (cornstarch)
for 30 minutes before serving. Serves 810.
cup (125ml) whiskey
+ The mixture may look like it has split at this stage; simply whisk it
5 eggs, separated, eggwhites at room temperature
again to combine.
toffee meringue
TIP: You can make the pie 1 day in advance and refrigerate. Make the
cup (180ml) water
meringue on the day of serving.
kitchen blowtorch to caramelise the meringue. Refrigerate

teaspoon cream of tartar
cup (125ml) water, extra
Place the biscuits in a food processor and process until they
resemble ne breadcrumbs. Add the butter and process until
combined. Spoon into a lightly greased 1.5 litre-capacity pie
dish and smooth the mixture over the base and sides of the
dish using the back of a spoon. Refrigerate for 30 minutes.
Place the milk, cream and both chocolates in a medium
saucepan over medium heat and cook, stirring frequently,
until the chocolate has melted and the mixture just comes
to the boil. Place the brown sugar, caster sugar, cornour,
whiskey and egg yolks in a large bowl and whisk to combine.
Whisk in the chocolate mixture. Transfer the mixture back to
the saucepan and cook, whisking over medium heat, until the
mixture comes to the boil. Continue whisking for 12 minutes
or until thickened. Set aside to cool for 10 minutes. Whisk
the mixture again, pour into the pie shell and refrigerate
for 3 hours or until rm+.
To make the toffee meringue, place the water, 1 cups
(330g) of the caster sugar and cream of tartar in a medium
armchair from doug up on bourke.
saucepan over high heat and stir with a metal spoon until
138
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slow-cooked
ISSUE 75
JUN/JUL 2014
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cider pickled pears
over 75
recipes
a coy winter
extra
tips
cook
modes
+ June/July 2014 issue on sale now.
malted vanilla dumplings

with whiskey maple sauce
It's the aromas in whiskey, ranging

from vanilla and caramel to tofee
and butterscotch, that give this
collection of irresistible desserts
a remarkable depth of avour.
1 cups (225g) self-raising (self-rising) our, sifted

cup (50g) malted milk powder
1 teaspoon vanilla bean paste
100g cold unsalted butter, chopped
cup (80ml) milk
icing (confectioners) sugar, for dusting
whiskey maple sauce
30g unsalted butter
1 cup (250ml) water
cup (60ml) maple syrup
cup (60ml) whiskey
Preheat oven to 180C (350F). To make the whiskey maple
sauce, place the butter, sugar, water and maple syrup in a
small saucepan over high heat and stir until the butter has
melted. Bring to the boil, remove from the heat, add the
whiskey and set aside.
Place the our, malt, sugar and vanilla in a large bowl and
stir to combine. Add the butter and, using your ngertips, rub
it into the our mixture until it resembles ne breadcrumbs.
Gradually add the milk, stirring, until a soft dough forms.
Divide the whiskey maple sauce between 2 x 2 cup-capacity
(375ml) ovenproof skillets or dishes and top with spoonfuls
of the dough. Place on a large baking tray and bake for 1820
minutes or until the dumplings are golden and cooked through.
hip flask from michael greene antiques. see directory for stockist details.
Dust with icing sugar to serve. Serves 46.
140
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2-6 Birmingham Street, Alexandria NSW 2015 | tel. 02.83391500 | sales@baxtershop.com.au | www.baxtershop.com.au
d. Doriana e Massimiliano Fuksas - ph. Andrea Ferrari
s y d n e y
EMOTIONS SHOULDNT BE DESCRIBED, THEY SHOULD BE EXPERIENCED.
| www.baxter.it
style . winter
winter
warmth
We've thought of some chic ways to bring
a little cosiness into your home this season,
whether it's through glowing colour, clever
cookware or a styling idea. Some are
inspired by our personal nds as well as
stories in this issue a warming whiskey
in a classic crystal tumbler perhaps?
We've been just a little bit
obsessed with copper lately.
It's been on trend for a while
in architectural nishes and
the like and we're nally
starting to see it trickle
down to home appliances
and tableware. We love its
warmth and glow, whether
in a shiny nish or a cool
matte look. Why not work
a few pieces into your
winter palette this season.
background painted throughout in 'boro 2',

$43 per litre, from murobond.
photography CHRIS COURT styling dOnna Hay

production pHOebe mCevOy
www.donnahay.com
143
Copper cookware really is a lifetime investment

piece you will have forever (and even pass on
as a family heirloom!). We're big fans not only
of its shiny good looks, but its superior heat
conductivity - it's the best conductor and super
sensitive, changing temperature quickly as you
adjust the heat and there are no hot spots. Not
only that, it has beautiful weight and sturdiness.
While it can tarnish, this is quite easily xed by
rubbing it with a cut lemon, rinsing with water
and polishing with a cloth.
Top left: Copper colander, $85,
Opposite: Vintage copper Bundt
from Koskela. Pastry brushes,
cake tins, $195$285, all from
$18, from Heaven on Earth.
Watson & Heidmann. Copper
Mauviel copper saucepans,
measuring spoon set, $59,
$219 (12cm), $387 (18cm),
from Koskela. Copper cookie
from Essential Ingredient.
cutters, from kitchenware
Azmaya copper kettle, $320,
stores, such as The Bay Tree,
from Ginko Leaf.
during the festive season.
Top right: Copper saucepan
Opening page: Mr. Cooper
measuring cup set, $169,
copper pendant, $570, from
from Koskela. Copper canele
Coco Flip. Tom Dixon candle,
moulds, $29.50 (tall), $27.50
$113, from de de ce. CHUNK
(small), both from Chefs'
marble with copper candle
Warehouse.
holder, $119.95 (small) and

Mode International. Copper
jug (shiny), $198, from Safari
Living. Copper pitcher
(matte), $34, from West Elm.
144
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$159.95 (large), from Design
style . winter
This page: Saddle leather
Opposite: (clockwise from back)
cocktail shaker, $45, from
Rosenthal classic decanter
Pottery Barn. Le Labo chain
angle, $199, from WWRD.
mesh carafe, $395 (tall), from
Manhattan carafe, $200,
Macleay on Manning. Silver
from The Country Trader.
plated geometric ice bucket,
Nachtmann Aspen whiskey
$245 (small), from Becker
set, $159.95 (carafe only
Minty. Vera Wang Debonair
shown), from Riedel. Library
round tray, $224, from
decanter, $58, from Pottery
weddinggiftsdirect.com.au.
Barn. Vintage crystal
Trump Home by Rogaska
decanter, $450, from Macleay
Glenview decanter set (glass
on Manning.
shown only), $150, from

Peter's of Kensington.
Last page: Izola cocktail

shaker, $36, and hip ask,
$30, from Murobond.
Polpo: A Venetian Cookbook
(Of Sorts), $55, from Ariel
Booksellers.
146
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style . winter
Classic glass and crystal decanters

are such beautiful statement pieces.
And you don't even need to be a fan
of whiskey to own them. We've been
using them as water bottles at dinner
parties or even as a centrepiece using
a single-stemmed ower. If you're a
seasoned entertainer, a traditional
cocktail set and drinks tray is a must.
Here we've found some lovely pieces
using leather and chainmail a nod
to vintage seltzer bottles.
style . winter
A hip ask really evokes the romance

of another era Prohibition to be exact.
Of men playing cards and smoking
cigars, taking a swig of whiskey from
a carefully secreted bottle. We like
this ask as much for its whimsical
inscription as its Gatsby-esque
overtones. It would make a cute
gift for the whiskey-lover in your life.
148
www.donnahay.com
marketplace
winter
essentials
A collection of goodies to
help you entertain your way
through the season.
drink on-th-g
1. chivas regal + nikka whisky

what Our picks for the whisk(e)y lovers
(or try your hand at our desserts, page
126). The dark chocolatey Chivas Regal
18-year-old Whisky, or the toffee-like
Japanese Nikka Whisky From the Barrel.
rrP $96.99 (700ml); $69.99 (500ml)

2. w&P cocktail kit
what Probably the only, if not coolest,
portable cocktail kit you'll ever nd,
replete with custom canvas and leather
chivas regal from leading liquor outlets nationally. nikka whisky from dan murphy's. cocktail kit
from the woodsfolk. ramekins from donnahay.com. braun blender from harvey norman. ice cube
tray from simon johnson. cider from small acres cyder. see directory for stockist details.
bag, shaker, muddler, jigger and the like.

Perfect for parties and picnics. rrP $350
3. donna hay ramekins

what We love this taller style of
ramekin, which is ideal to make
our warming winter pies (page 55),
desserts and more. In a pack of 4.
rrP $39.95 (medium); $59.95 (large)

4. Braun multiquick hand Blender
what The Braun MQ775 has some
serious grunt and is our tip to blend up
batches of soup this winter. rrP $199
5. king ice cuBe tray

what We've become fans of large ice
cubes they keep drinks cooler for longer
without watering them down. rrP $10.95
6. 2009 Pommeau fortified cyder

what Like a toffee apple with a touch of
spirit, drink this chilled with soft cheeses
the col- cocktais
or an apple-based dessert. It's a ripper of

an aperitif, too. rrP $35 (375ml)
www.donnahay.com
149
recipe index
recipe index
meat + poultry
crumbed pork with teriyaki dressing 124
almond milk braised pork belly with
freekeh pilaf with chicken
20
78
120
77
breakfast pot pies
57
caramel pork belly and clam

hot pot
116
108
102
108
106
chicken, zucchini and kale pot pies
58
chickpea and chorizo pot pies
56
chinese chicken and prawn

106
crispy chicken breast with

cauliflower risotto
94
crispy pork belly with cider

pickled pears
116
crumbed pork with apple and potato

mash and kale chips
bread soup
110
maple and chipotle chilli
35
lime salt
52
parmesan-crusted veal cutlets with
quick pickled beetroot

filo frittata
prosciutto, gruyre and sage toastie
51
something sweet
quick chicken and pumpkin curry
30
51
smoked mozzarella toasties
19
southern-style pulled pork with cheese

122
120
49
124
tomato and fennel braised pork with

116
twice-cooked pork belly with sticky
cauliflower pure
122
with toffee meringue

96
102
74
84
82
whiskey maple sauce

raisin whiskey buns
140
84
136
sticky date cupcakes with whiskey

136
130
coconut and brown sugar porridge
45
mixed grain porridge with brown

92
sugar apples
no-knead bread rolls
30

134
everything else
55
pasta with rocket, basil and
spicy tomato and quinoa fish stew
138
37
parmesan-crumbed sardines with
anchovy pesto
130
goats curd ice-cream
hot-smoked salmon, caramelised
warm cauliflower salad
134
ganache and sugared walnuts
onion and spinach pot pie
92
chocolate and whiskey cream pie
fish + seafood
hot-smoked salmon chowder
37
malted vanilla dumplings with
veal with mushrooms and

23
banana layer cake with honey cream

and whiskey caramel
and pickle biscuits and crackle chips
salted black bean sauce
32
32
spicy tomato gnocchi
goats curd mash
94
mushroom pasta with haloumi
spinach, ricotta and potato
salami toastie
77
and walnuts
24
marinated artichoke and
swiss cheese and sauerkraut toastie
82
fritters with coriander and

110
chicken wings
chicken laksa
dumpling soup
30
and lentils
chicken and ricotta dumpling soup

with kale pesto
bread and butter pudding
italian-style tomato, chicken and
chicken and corn soup with

pickled chilli
indian-spiced lamb with spinach
tarte tatin
goats cheese and caramelised onion
46
39
orange, honey and walnut

semolina porridge
43
96
quinoa, almond and date porridge
44
35
74
32
drinks
steamed salmon and

lemongrass pilaf
vegetables, pasta + cheese

94
cauliflower, caraway and

date flatbread
150
www.donnahay.com
92
almond, date and maple milk
40
creamy coconut chai
41
grown-up's hot chocolate
40
spiced caramel milk
41
PHOTOGRAPHY william meppem
celeriac remoulade
goats cheese and beetroot
advertising directory
Each issuE, wE bring you thE bEst and thE latEst products and sErvicEs from our advErtisErs.
Barilla
Cobram
Edgell
have you tried barillas whole grain penne and
cobrams fresh 2013 harvest cobram Estate olive
when it comes to food that just makes you feel
spaghetti? now you can enjoy the health benefits
oils are the freshest available and are in stores
good, you cant go past these little bursts of
of whole grain pasta, with no compromise on
now. Keep your eye out for the 2013 harvest badge
sunshine. Edgells aussie-grown corn kernels are
taste. available in supermarkets nationally. for
on the label or harvest date printed on the bottle
low in fat and contain all natural ingredients. for
delicious recipe ideas visit barilla.net.au
or can. see cobramestate.com.au for more info.
delicious recipes, check out edgellplusone.com.au
Lurpak
KitchenAid
Sirena
the distinctively fresh taste of lurpak butter
the brand-new Kitchenaid 9-speed hand mixer
sirena introduced australians to italian-style
transforms the ordinary into something
is now available in australia, making light work of
tuna with its premium tuna in olive oil in 1956 and
extraordinary. made with the best danish cream,
quick, culinary tasks. the artisan hand mixer is
has since grown to be australias favourite brand
this versatile and subtle butter is perfect for both
the super convenient, go-to small appliance in
of italian-style tuna. today, sirena boasts a wide
sweet and savoury dishes. visit lurpak.com/au
your kitchen. see kitchenaid.com.au for more.
range of styles and flavours. see sirena.com.au
Barkers
Liebherr
Good Food & Wine Show
made on a corner of the family farm, barkers fruit
the liebherr integrated french door model
the good food & wine show is back in 2014
syrups are a thirst quencher, simply add still or
Ecbn 6256 includes two biofresh drawers
and is set to be australias biggest celebration of
sparkling water. free from preservatives, artificial
mounted on telescopic rails. its the only french
regional producers and top chefs. watch as they
colours and flavours and available in the cordial
door refrigerator on the market that can be fully
turn your city into a dynamic 3-day weekend of
aisle of coles. visit barkers.co.nz
integrated. see andico.com.au for more info.
food and wine. visit goodfoodshow.com.au
glossary
directory + measures
Where to find the suppliers used in this
issue of donna hay magazine.
+ Ariel Booksellers (02) 9332 4581; arielbooks.com.au
+ Arquilla (03) 9387 1040; arquilla-wine.com
No matter where you live, youll be able

to use our recipes by following these
simple guidelines. For a more extensive
conversion chart visit donnahay.com.
+ The Bay Tree (02) 9328 1101, thebaytree.com.au

+ Becker Minty (02) 8356 9999; beckerminty.com
+ Braun 1800 126 659; braunhousehold.com.au
cup conversions for basic ingredients
+ Chef and the Cook 1300 961 496; chefandthecook.com.au
1 cup almond meal (ground almonds)
110g
3 oz
1 cup brown sugar
175g
6 oz
1 cup white sugar
220g
7 oz
+ Coco Flip cocoflip.com.au
1 cup caster (superne) sugar
220g
7 oz
+ Country Road countryroad.com.au
1 cup icing (confectioners) sugar
150g
5 oz
+ The Country Trader (02) 9698 4661; thecountrytrader.com.au
1 cup plain (all-purpose) or self-raising our
150g
5 oz
1 cup fresh breadcrumbs
70g
2 oz
+ Design Mode International 1800 084 258; designmode.com.au
1 cup nely grated parmesan
80g
2 oz
+ Doug Up On Bourke (02) 9690 0962; douguponbourke.com.au
1 cup uncooked rice
200g
7 oz
+ Elements I Love elementsilove.com; (02) 9698 8884
1 cup cooked rice
165g
5 oz
1 cup uncooked couscous
200g
7 oz
1 cup cooked, shredded chicken, pork or beef
160g
5 oz
1 cup pitted olives
160g
5 oz
+ Chefs Warehouse (02) 9211 4555; chefswarehouse.com.au

+ Chivas Regal chivas.com/en/AU
+ Clinique 1800 556 948; clinique.com.au
+ Dan Murphy's danmurphys.com.au

+ de de ce+ (02) 9360 2722; dedeceplus.com
+ Essential Ingredient (02) 9555 8300; essentialingredient.com.au

+ Gingko Leaf 0497 552 339; gingkoleaf.com.au
+ Harvey Norman harveynorman.com.au
+ Heaven in Earth (02) 4423 2041; heaveninearth.com.au
+ Herb Lester Associates herblester.com
+ Indeco (03) 6394 4052; indeco.net.au
+ Izola izola.com
cups
+ Koskela (02) 9280 0999; koskela.com.au
metric
imperial
cup
60ml
2 oz
cup
80ml
2 oz
cup
125ml
4 oz
+ Murobond (02) 9906 7299; murobond.com.au
cup
160ml
5 oz
+ Nespresso nespresso.com/au
cup
185ml
6 oz
1 cup
250ml
8 oz
2 cups
500ml
16 oz (1 American pint)
+ Riedel (02) 9966 0033; riedelglass.com
2 cups
625ml
20 oz (1 Imperial pint)
+ Sachajuan (07) 3395 4997; sachajuan.com.au
4 cups
1 litre
32 oz
+ Lived in Coogee livedincoogee.bigcartel.com; (02) 9665 5330

+ Macleay on Manning (02) 9331 4100; macleayonmanning.com
+ Michael Green Antiques (02) 9328 1712; michaelgreene.com.au
+ Ondene ondene.com.au; (02) 9362 1734

+ Peters of Kensington (02) 9662 1099; petersofkensington.com.au
+ Pottery Barn 1800 232 914, potterybarn.com.au
+ Simon Johnson simonjohnson.com.au

+ Small Acres Cyder smallacrescyder.com.au
solid measures
+ Spring Court springcourt.com.au
metric
+ The Upside (02) 9357 2399; theupsidesport.com
imperial
20g
oz
60g
2 oz
+ The Woodsfolk thewoodsfolk.com.au
125g
4 oz
+ This...Design and Living this.com.au
180g
6 oz
+ Tomkin tomkin.com.au/home; (02) 8665 4675
250g
8 oz
500g
16 oz (1 lb)
1kg
32 oz (2 lb)
+ Wedding Gifts Direct 1300 443 834; weddinggiftsdirect.com.au

+ West Elm 1800 239 516; westelm.com.au
+ WWRD 1300 852 022; wwrd.com.au

+ Watson & Heidmann 0401 737 590
+ Your Display Gallery (02) 9906 7556; yourdisplaygallery.com.au
152
liquid measures
www.donnahay.com
advertising directory
Each issuE, wE bring you thE bEst and thE latEst products and sErvicEs from our advErtisErs.
Revlon
Rachels
Kikkoman
revlons new multi-use makeup gives flawless
rachels gourmet yoghurt is lovingly crafted from
Kikkoman teriyaki marinade & stir-fry sauce is
coverage, instantly covering dark spots and
the finest ingredients including australian milk and
made using a base of soy sauce and a special blend
wrinkles while providing you with a more youthful,
real fruit. thick and creamy but low in fat, rachels
of herbs and spices, ideal for creating authentic
brighter look. the exclusive triple lift complex
yoghurt is an everyday treat that is anything but!
teriyaki dishes at home. its perfect for stir-fries or
visibly tightens and contours skin. revlon.com.au
rachelsyoghurts.com.au
glazing and roasting meats. kikkoman.com.au
Barkers
Lemnos
Lurpak
made on a family farm, barkers fruit syrups are
create a taste sensation with australias #1 fetta
the distinctively fresh taste of lurpak adds a
a summer thirst quencher. add still or sparkling
from lemnos. with a deliciously creamy flavour,
touch of magic to the everyday. hungry? add
water, use as a cocktail base or freeze the made
lemnos smooth fetta will add something special
lurpak to something warm and let it weave its
up juice for ice blocks. free from preservatives,
to any dish. for recipe inspiration and ideas,
way into the little grooves and the good bits. now
artificial colours and flavours. barkers.co.nz
visit lemnosfoods.com
that is magic. Join us at facebook.com/lurpak
Sunrice
Miele
Coles
with its bold, earthy flavour, red rice is an ancient
available in four striking colours, the miele h
coles finest australian black angus beef is grass
grain with history steeped in thai cuisine. visually
6860 bp moisture plus oven features mieles
raised and then grain fed for 100 days to achieve
striking, the alluring red colour comes from a
revolutionary m-touch interface, australian
extra marbling. the beef is then aged for 21 days
natural pigment in the nutritionally rich bran layer
automatic programmes and a host of intuitive
to tenderise and hand cut by skilled butchers to
of this exotic rice. sunrice.com.au
new features. miele.com.au
create thick, juicy steaks. coles.com.au
things I love
by the re
While my friends all know me as the consummate summer

entertainer, now that I have a replace, I'm determined to
perfect my winter game, too! Because it's far too cold to offer
a post-dinner vodka granita, I've been learning and enjoying
more about Italian amaros. These herbal liqueurs are usually
enjoyed as a digestif and can range in avour from quite savoury
with citrus notes to pretty and oral. (This Diberta amaro, a gift
from my managing editor Mel, is all orange blossoms and honey.)
They make the ideal warming drink to sip slowly by a crackling
re it's terribly grown up! The other reason I love them so much
is they give me an excuse to use my selection of small vintage
glasses. Plus, there's nothing like gazing around the glow of the
re at the end of a generous winter meal to see my friends all
diberta amaro from arquilla. amaro montenegro from dan murphy's.

rosy-cheeked, raising a glass to a good night.
154
www.donnahay.com
DISCOVER YOUR DIAMOND

Donna Hay - July 2014

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fast, fresh, simple.

+ the crunchiest roast pork

crispy pork belly with

+ warming porridges, melty toasties and cheat's pot pies

2014 Este Lauder Inc.

THE FIRST LUMINOUS, LONG-WEAR

IN 6 SHADES, PERFECT FOR ALL SKINTONES.

Step into the world of Nespresso coffee pleasure with

AUTHENTIC AUSTRALIAN SKINCARE

STOCKED IN SELECT HOTELS

SOLD EXCLUSIVELY AT APPELLES.COM.AU

but given its proles of smoky, fruity and

right again, whether you're looking for

malty, once you combine it with sweet

cosiness and simplicity, you're feeling

partners such as chocolate, caramel,

poorly or just want to warm up on a

vanilla, apple or banana, you'll be won

cold winter's night. I feel super nurturing

over. (Try the chocolate and whiskey pie!)

about always having some chicken soup

I'm pleased to say that one of my

on hand in the freezer. I know that after

favourite sections in the magazine,

an afternoon of sport in the rain, it's going

the solution-driven Quick Fix, has been

to make my little boys feel instantly better

expanded in this issue (page 43). We

sitting around the table slurping soup with

take three of winter's hottest favourites

their mum. Their favourite is chicken and

porridge, the toastie and the pot pie and

noodle, but if you turn to our story on page

give them a tasty spin for a super quick

98, you'll see that we've pulled inuences

breakfast, lunch or dinner. I love the use

from all corners of the globe for a new

of grains and seeds in the porridge recipes;

collection of soups to build your repertoire.

for me porridge is as comforting as chicken

Another way of warming your soul this

soup like a big hug from your mum.

This lemon and goat's

whiskey-laced desserts (page 126). You don't

quino, amond and

photography chris court

Sure, it's a big spirit that's big on avour,

If you haven't already signed

needs, wants, must-haves

quick fix On those cold mornings when I have to y out

smart traveller I love these graphic travel guides by

spring in your step True to their name, these casual

the eyes have it On really busy days, sometimes a lick

hair care I'm mindful of the stress my hair has to endure

photography chris court. see directory for stockist details.

is perfectly geared to protecting and repairing it.

Setting itself apart from other serums on the

Working in synergy with the skin renewal complex,

philosophy pioneered the fresh pour system to

what we're buying

Enjoy vibrant heirloom beetroot for

A day on the goat farm yields fresh and

what we're trying

delicious milk, yoghurt and cheese