fast, fresh, simple.

ISSUE 87
JUN/JUL 2016
www.donnahay.com

pork meatball, savoy

cabbage and pasta soup new winter favourites
+ warming feel-good soups, chorizo recipes you’ll love and the best mac and cheese
plus stunning desserts, indulgent cakes and puddings, and our seaside winter feast
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Spend more time
in the kitchen this
cooking season.
It’s cooling down outside, which means you’ll be spending
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family around and share the love of cooking. Because
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Whether you’re master or apprentice, we have a wide
range of durable pots and pans and a new range of
kitchen appliances, making it easier to get the whole
family sautéing, boiling and baking their way to many
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EDITOR-IN-CHIEF Donna Hay
MANAGING EDITOR Pru Engel
COPY + DIGITAL EDITOR Eloise Basuki
------------------------------------------------------------------------------------------
CREATIVE DIRECTOR Drina Thurston
DEPUTY ART DIRECTOR Olivia Ambour
DESIGNER Hannah Schubert
SENIOR ART DIRECTOR – PROMOTIONS Elen Le Glanic
------------------------------------------------------------------------------------------
FOOD DIRECTOR Steve Pearce
SENIOR FOOD EDITOR Jessica Brook
FOOD EDITOR Amber De Florio
ASSISTANT FOOD EDITOR Georgina Esdaile
MARKET EDITOR Emmaly Stewart
PHOTOGRAPHY Chris Court, Ben Dearnley, William Meppem
OFFICE + EDITORIAL COORDINATOR Jessica Cardeaux (02) 9282 6500
BRAND MANAGERS Evelin Eldic,' Melody Brass (02) 9282 6500
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QLD, SA & WA SALES DIRECTOR Rose Wegner (07) 3666 6903
QLD, SA & WA KEY ACCOUNT MANAGER Mark Lacy (07) 3666 6915
QLD, SA & WA ACCOUNT EXECUTIVES Susie Makedonez (07) 3666 6910
ASIA ADVERTISING Kim Kenchington, MediaWorks Asia (852) 2886 1106
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PRE-PRESS PRODUCTION News PreMedia

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PHONE (02) 9282 6500 EMAIL [email protected]
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 editor’s letter

hello
For me, chilly winter days
are the perfect excuse to
enjoy a few blissful hours
of cooking. I’ll always have
something in the oven,
ready for whoever comes
in from the cold looking for
a warming treat or two.
My studio kitchen morphed
As I spend most of the summer outdoors, some great new ideas with flavourful
into a science lab this month
I always get a little excited about winter chorizo and a batch of feel-good green
– there’s something so enticing about soups that are perfect for lingering over
to create the incredible
those days when it’s a bit cold and drizzly on a weekend. And, of course I never desserts in our Fire and Ice
outside and you don’t have to feel guilty forget dessert! We have a very special feature (page 128) – you
about staying in. That’s when I love to selection of sweet treats inspired by
just have to try this
spend hours in the kitchen creating the spices used to make chai (page 138),
something irresistible – chopping fresh plus the most decadent line-up of
clever cocoa granita with
herbs and vegetables to simmer slowly in molten puddings, deep-fried ice-cream hot vanilla milk foam.
a pot on the stovetop or sifting flours and bars and more (see page 128). Winter is
gently kneading a dough for a pastry. It’s a time for indulging, after all!
also a natural time for entertaining – as So this year, I’ll be embracing the

herb and goat’s cheese

much as I love heading out to restaurants, frosty weather with lots of fun dinner
I often can’t go past a cosy night in with parties, lazy baking afternoons and
a delicious home-cooked meal and a few slow-cooking Sundays, and I hope you’ll polenta chips
of my favourite people. be inspired to do the same. Enjoy!
That’s where the amazing recipes from rosemary and speck
this issue come into play – think braised mac and cheese
beef cheeks with creamy polenta, crispy
roast pork with tender roasted cabbage, chewy chai slice with
cinnamon sugar

island dreaming
Thanks so much to Tourism Tasmania and our
new friends Kate and Richard at the beautiful
Satellite Island (satelliteisland.com.au), who
helped us pull together our stunning location
feature (page 66). We didn’t want to leave!

IT’S A WRAP!
After weeks of fun on set, we’ve finally wrapped my new series, Basics to Brilliance!
Thanks to my amazing crew and talented food team, the series is shaping up to
be something pretty special. The first of the eight-episode series airs on Foxtel’s
LifeStyle Food channel on Tuesday 24 May – I can’t wait to hear what you think!
 wondering
what’s for dinner?
One of life’s daily questions is now one of the
simplest to answer with the donna hay app.

helpful features to keep you organised

Apple, the Apple logo, and iPhone are trademarks of Apple Inc., registered
in the U.S. and other countries. App Store is a service mark of Apple Inc.

recipes shopping list weekly planner

FREE TO DOWNLOAD
The app for iPhone, iPad and iPad mini is available now in the App Store.
 editor’s must-haves

great outdoors
Crisp days don’t stop my boys and I heading out
to explore and enjoy the fresh air. Here are my
top picks to help embrace the onset of winter.

A PLACE TO CALL HOME The perfect hideaway

for mini adventurers, this cute cotton teepee by
Numero 74 is perfect for playing in the garden
or creating an indoor escape on a rainy day.
SNUGGLE UP Cooler nights call for cosy warm
blankets and I couldn’t go past this 100 per cent
wool creation from Levi’s x Pendleton – it’s
big enough to wrap the kids up in, too!
CAMPFIRE KIT How clever is this portable
barbecue by Gentleman’s Hardware? So sleek
and compact, it fills up with coal to cook on
the go and packs away neatly like a suitcase!
Along with these enamel camping mugs and
fold-up leather tripod stool by Homecamp,
we’re right at home even in the wilderness.
HAPPY SNAPS This cute wooden toy camera
is perfect for budding little photographers!
Handmade in Argentina, with a stylish leather
grip, it also doubles as a unique shelf ornament.
WINDY DAYS I can be guilty of putting style before
comfort, but this clever Scotch & Soda parka
ticks all the boxes! The removable hood and
lining are great for when I’m working on
PORTABLE BARBECUE FROM ASOS. LEVI’S X PENDLETON BLANKET FROM LEVI’S. TEEPEE TIPI TENT
BELLA. LEATHER CAMPING STOOL & ENAMEL MUGS FROM HOMECAMP. GENTLEMEN’S HARDWARE

an outdoor shoot in unpredictable weather.

IN CHARCOAL BY NUMERO 74 FROM NOMADES HOME. SEE DIRECTORY FOR STOCKIST DETAILS.
MOUNTAIN WALL HOOK IN BLACK AND WHITE & HEIRLOOM WOODEN TOY CAMERA FROM LEO &
LOOSE LEAF TEA FROM TE AMO. NAVY PARKA JACKET FROM SCOTCH & SODA. CHARLIE & JAE
PHOTOGRAPHY WILLIAM MEPPEM STYLING EMMALY STEWART. CLOCKWISE FROM TOP: CALM

It’s always nice to finish the day with a hot cup

of tea and the loose-leaf blends from Te Amo
are my current favourite way to unwind.

www.donnahay.com 11
winter
everyday
STAFF SHORTCUTS
Fast flavour with our top ingredients 19
QUICK FIX
Comforting ideas made simple 28
EASY WEEKNIGHTS
Refresh your mid-week repertoire 53

special days
LOCATION
Escape to a stunning secluded island for
a winter break with an inspired menu
66
66
IN SEASON
Transform cabbage with beautiful new
ways using these classic leaves
MAKE NOW
Spicy chorizo adds rich, satisfying flavour
84
our island getaway
to these hearty meal ideas 96
FAVOURITE THINGS
Polenta is more than just a creamy side – try
it baked, fried or as a soft pizza base 108
FRESH
Packed with nourishing veg, wholesome green
soups will warm you up this season 118
SWEET
Combining fire and ice, these hot and
cold desserts are truly inspiring 128
INSPIRED
More than just a hot cup of tea, chai adds spice
and warmth to the loveliest desserts 138

style and travel

STYLE

108
Emerald greens and dark accessories
are our pick for the chilly season 150 128
TRAVEL
Sri Lanka’s historic Galle Fort offers dazzling
architecture in a tropical paradise 154

every issue
DIGITAL
Receive a bonus gift voucher with
a subscription to our digital edition 36
SUBSCRIPTIONS
Subscribe for a year and receive a copy of
Donna’s latest cookbook, Life in Balance 50
STOCKISTS
Find our favourite products and items 159
RECIPE INDEX
This issue’s recipes at your fingertips 161
THINGS I LOVE
Cool weather calls for days by the fire 162
96 118
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 THE INSPIRATION

THE CREATION

THE PRESTIGE
OUR BEST-SELLING GLASS COLLECTION
 we love | staff shortcuts
RECIPES JESSICA BROOK

Straight from the pantries of our kitchen and editorial teams, we’ve gathered our favourite
sauces, spices and everyday staples that give our dinners fast flavour. With these ingredients
on hand, you can put together a brand new menu of ideas to add to your weeknight rotation.
photography CHRIS COURT styling STEVE PEARCE

www.donnahay.com 19
 we love . staff shortcuts

smoked paprika and oregano Place the squid, garlic, oregano and half the paprika in
deep-fried squid a large bowl, mix to combine and set aside for 10 minutes
to marinate.
800g baby squid (calamari) tubes, cleaned Half-fill a large saucepan with oil. Place the pan over medium
and cut into 4cm pieces heat until the oil reaches 180°C (350°F) on a deep-frying
4 cloves garlic, crushed thermometer. Place 1 tablespoon of the remaining paprika, the
6 sprigs oregano flours, the soda water and salt in a bowl and mix to combine.
2½ tablespoons smoked paprika Dip the squid and oregano, in batches, into the batter and
vegetable oil, for deep-frying lower into the oil. Cook for 3 minutes or until crisp. Remove
1 cup (150g) cornflour (cornstarch) with a slotted spoon and drain on paper towel.
½ cup (75g) self-raising (self-rising) flour Place the mayonnaise, lemon juice and remaining paprika
1¼ cup (310ml) cold soda water in a small bowl and mix to combine. Place the squid and
1 tablespoon sea salt flakes, plus extra to serve oregano on a serving plate, sprinkle with salt and serve
½ cup (150g) whole-egg mayonnaise with the mayonnaise sauce. Serves 4.
1 tablespoon lemon juice

SMOKED PAPRIKA

“ I buy smoked paprika in

bulk, I use it so often! It adds
delicious spice to seafood and
roasted veg – try sprinkling
it over crispy kale chips. ”
Pru, managing editor
coconut laksa with coriander fish balls

500g skinless firm white fish fillets, trimmed and

roughly chopped
½ cup coriander (cilantro) leaves, chopped
1 eggwhite
1 tablespoon laksa paste, plus ½ cup (70g) extra
2 cups (500ml) vegetable stock
2 x 400g cans coconut milk
1 tablespoon lime juice
250g rice noodles, cooked according to packet instructions
micro (baby) purple shiso leaves, shredded green onion (scallion),
basil leaves and crispy fried shallots (eschalots), to serve
LAKSA PASTE
Place the fish, coriander, eggwhite and the tablespoon of
laksa paste in a food processor and pulse until just combined. “I always keep a jar of quality
Roll tablespoons of the mixture into balls and set aside.
store-bought laksa paste on hand
Place a medium saucepan over medium heat. Add the extra
½ cup (70g) laksa paste and cook for 1 minute, stirring. Add the
– packed with spices and aromatics,
vegetable stock and coconut milk and bring to a simmer. Add
it’s an easy cheat for adding instant
the fish balls and cook for 4 minutes or until just cooked through. flavour to noodle soups and simple
Remove from heat, add the lime juice and stir to combine. Divide things like these mini fish cakes.”
the noodles between bowls. Ladle over the soup and balls, and Donna, editor-in-chief
top with shiso, onion, basil and fried shallot to serve. Serves 4.

www.donnahay.com 21
 we love . staff shortcuts

green tabasco and coriander Preheat oven to 180°C (350°F). Place the butter, half the coriander,
butter roasted chicken half the onion, and 2 tablespoons of the Tabasco in a bowl,
sprinkle with salt and pepper, mix to combine and set aside.
80g unsalted butter, softened Carefully loosen the chicken skin with your fingers and push
1 cup coriander (cilantro) leaves, finely chopped the butter mixture under the skin. Secure the legs with kitchen
2 green onions (scallions), finely chopped string, brush the chicken with oil and sprinkle with salt. Place
¼ cup (60ml) green Tabasco on a lightly greased large oven tray and cook for 1 hour or until
sea salt and cracked black pepper the chicken is golden and cooked through.
1 x 1.6kg whole chicken, rinsed and patted dry Place the oil, pine nuts and remaining coriander, onion and
¼ cup (60ml) extra virgin olive oil, plus extra for brushing Tabasco in a small bowl and mix to combine. Serve with the
¼ cup (400g) pine nuts, toasted and finely chopped chicken. Serves 4.

GREEN TABASCO

“ A milder hot sauce made

from jalapeños, green Tabasco
adds distinctive bold flavour
– I put it on everything!”
Eloise, copy + digital editor

22 www.donnahay.com
 CHINESE BLACK VINEGAR

“ The smoky sweetness of this rice vinegar adds richness to

Chinese dishes and is essential for dipping dumplings!”
Jessica, senior food editor

Place the mushrooms in a food processor and pulse until finely

prawn and mushroom dumplings chopped. Add the prawns, garlic, grated ginger, soy sauce and
1 tablespoon of the vinegar, and process until finely chopped.
50g fresh shiitake mushrooms Place the gow gee on a clean surface and brush the edges with
350g peeled green (raw) prawns (shrimp) water. Place heaped teaspoons of the mixture in the centre of
1 clove garlic, crushed each wrapper and pinch the sides together to seal.
1 teaspoon finely grated ginger Place the dumplings, in batches, in a steamer lined with
2 teaspoons soy sauce non-stick baking paper. Place over a wok or large frying pan
¹⁄³ cup (80ml) Chinese black vinegar filled with simmering water and steam for 8 minutes. Place
22 store-bought gow gee wrappers the remaining vinegar and chopped ginger in a small bowl
1 tablespoon finely chopped ginger, extra and mix to combine. Serve the dumplings with sriracha,
sriracha chilli sauce and micro (baby) green shiso, to serve shiso and ginger-vinegar dipping sauce. Makes 22.
 sticky mustard and marmalade pork chops
½ cup (170g) marmalade
2 teaspoons Dijon mustard
1 tablespoon malt vinegar
2 tablespoons brown sugar
MARMALADE
sea salt and cracked black pepper
4 x 180g pork chops, trimmed
“ Normally reserved for morning 1 tablespoon extra virgin olive oil
toast, marmalade is also one of my 6 sprigs lemon thyme
tricks for adding sweet and sticky
flavour to pan-fried pork.” Place the marmalade, mustard, vinegar, sugar, salt and pepper
in a bowl and mix to combine. Sprinkle the pork with salt and
Georgie, assistant food editor
pepper. Heat the oil in large frying pan over high heat. Add the
pork and cook for 3 minutes. Turn the pork, add the marmalade
mixture and thyme and cook for 4 minutes or until golden and
caramelised. Serve immediately. Serves 4.
 we love . staff shortcuts

spiced yoghurt roast lamb

1½ cup (420g) natural Greek-style (thick) yoghurt,

plus extra to serve
4 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon finely grated lemon rind
sea salt and cracked black pepper
2kg lamb leg, bone-in
cumin seeds, to serve

Preheat oven to 180°C (350°F). Place the yoghurt, garlic, cumin,

coriander, lemon rind, salt and pepper in a medium bowl and
mix to combine. Spread the yoghurt mixture all over the lamb
and sprinkle with salt and pepper. Place the lamb on an oven
tray lined with non-stick baking paper. Cook for 1½ hours
or until golden. Set aside to rest for 5 minutes. Sprinkle
with the cumin seeds, salt and pepper, and serve with
extra yoghurt. Serves 6.

YOGHURT

“ Not only does

yoghurt add tangy
flavour, it also helps
tenderise meat. I use
it to marinate a leg
of lamb with a few
spices – it’s the perfect
Sunday lunch.”
Steve, food director

www.donnahay.com 25
 we love . staff shortcuts

crispy chilli chicken DRIED CHILLIES

½ cup (125ml) peanut oil “ A few of these will add serious

12 whole dried chillies spice to stir-fries and soups, but you
¼ cup (35g) plain (all-purpose) flour
can also grind them up to sprinkle
sea salt and cracked black pepper
800g chicken thigh fillets, trimmed and chopped
over pastas or salads, too.”
4cm piece ginger, peeled and thinly sliced Amber, food editor
4 cloves garlic, thinly sliced
¹⁄³ cup (90g) kecap manis (sweet soy sauce)
6 green onions (scallions), cut to 3cm lengths

Heat the oil in a wok or large frying pan over high heat. Add
the chillies and cook for 30 seconds. Remove with a slotted
spoon and drain on paper towel. Set aside.
Place the flour, salt and pepper in a bowl and mix to combine.
Dust the chicken in the flour mixture. Add the chicken to
the wok and cook for 8 minutes or until golden. Add the
ginger and garlic and cook for a further 2 minutes or until
golden and crisp. Remove the chicken, ginger and garlic with
a slotted spoon and drain on paper towel. Discard the oil and
return the chicken and chillies to the wok. Add the kecap manis
and onion and cook, tossing, for 1 minute or until the kecap
manis is mixed through. Serve immediately. Serves 4–6.

26 www.donnahay.com
 quick fix | sauerkraut
Start winter days with warming bowls of porridge, and put a twist on dinner
with a scoop of silky sauerkraut or our new take on creamy mac and cheese.
photography BEN DEARNLEY styling STEVE PEARCE

pork and sauerkraut meatballs

with quince glaze

500g pork sausages, cases removed

1 cup (180g) store-bought sauerkraut
½ cup (35g) fresh sourdough breadcrumbs Place the sausage meat, sauerkraut, breadcrumbs, thyme and
1 tablespoon thyme leaves, chopped pepper in a bowl and mix to combine. Roll tablespoons of the
cracked black pepper mixture into balls. Heat the oil in a large non-stick frying pan
1 tablespoon extra virgin olive oil over high heat. Add the meatballs and cook, turning, for
RECIPES JESSICA BROOK

50g quince paste, chopped 6–8 minutes or until golden and just cooked through. Remove
½ cup (125ml) water from the pan, set aside and keep warm. Wipe out the pan, add the
1 tablespoon sherry vinegar quince paste, water, vinegar, brown sugar and extra thyme, and
1 tablespoon brown sugar cook, stirring, for 3 minutes or until sticky. Add the meatballs
6 sprigs thyme, extra and toss to combine. Sprinkle with pepper to serve. Serves 4.
 quick fix

creamy potato and sauerkraut soup Heat the oil in a large saucepan over medium heat. Add the
with hot smoked salmon leek, cover with a tight-fitting lid and cook for 4 minutes or until
softened. Add the potato, stock, sauerkraut and pepper and cook,
1 tablespoon extra virgin olive oil covered, for 10 minutes or until the potato has softened. Remove
1 leek, white part only, thinly sliced from the heat and, using a hand-held stick blender, blend until
600g sebago (starchy) potatoes, peeled and chopped smooth. Return the mixture to the pan over medium heat and
1 litre vegetable stock stir in half the crème fraîche. Divide the soup between serving
1 cup (180g) store-bought sauerkraut, plus extra to serve bowls and top with the remaining crème fraiche, extra sauerkraut,
cracked black pepper the hot smoked salmon, dill and pepper to serve. Serves 4.
1 cup (240g) crème fraîche
370g hot-smoked salmon, flaked
finely chopped dill, to serve

www.donnahay.com 29
sauerkraut, swiss cheese and Place the flour, eggs and buttermilk in a bowl and whisk to
spicy salami fritters combine. Add the sauerkraut, cheese, salami, parsley and chives
and mix to combine. Brush a large non-stick frying pan with
1 cup (150g) self-raising (self-rising) flour oil and place over a medium heat. Cook ¼-cups of the mixture,
2 eggs in batches, for 6 minutes, turning halfway, or until golden.
1 cup (250ml) buttermilk Sprinkle with pepper and serve with tomato chutney. Makes 10.
1½ cups (270g) sauerkraut, chopped
1 cup (120g) grated Swiss cheese
50g spicy salami, sliced and chopped
½ cup flat-leaf parsley, finely chopped
2 tablespoons finely chopped chives
extra virgin olive oil, for brushing
cracked black pepper
store-bought tomato chutney, to serve
 quick fix

spaghetti with pancetta, sauerkraut Cook the pasta in a large saucepan of salted boiling water for
and mascarpone 6–8 minutes or until al dente. Drain, reserving 1 cup (250ml) of
the cooking water, and set aside.
400g spaghetti Heat the oil in a large frying pan, add the pancetta and garlic
1 tablespoon extra virgin olive oil and cook for 3 minutes or until crisp. Remove and set aside.
12 thin slices flat pancetta Add the mascarpone and reserved cooking water to the
2 cloves garlic, thinly sliced saucepan and bring to a simmer. Add the pasta, sauerkraut,
1 cup (240g) mascarpone parmesan, salt and pepper and cook for a further minute.
1 cup (180g) store-bought sauerkraut Top the pasta with the crispy pancetta and garlic, extra
½ cup (40g) finely grated parmesan, plus extra to serve parmesan and black pepper to serve. Serves 4.
sea salt and cracked black pepper

www.donnahay.com 31
 quick fix | mac and cheese
artichoke and pesto mac and cheese Preheat a a grill (broiler) to high. Cook the pasta in a large
saucepan of salted boiling water for 6 minutes or until al dente.
2 cups (280g) macaroni Drain, reserving 1 cup (250ml) of the cooking water. Return the
1 cup (250ml) single (pouring) cream pasta to the pan with the reserved cooking water, the cream,
1 cup (220g) store-bought marinated artichokes, sliced artichoke, salt and pepper. Place over high heat and bring to the
sea salt and cracked black pepper boil, stirring occasionally, to warm through. Add the havarti and
1½ cups (180g) grated havarti cheese + pesto and stir to combine. Place the mixture in an ovenproof
¼ cup (65g) store-bought pesto, plus extra to serve frying pan and cook under the grill for 6–8 minutes or until
finely grated parmesan, to serve golden. Serve with parmesan, basil and extra pesto. Serves 4.
basil leaves, to serve + Havarti cheese is a semi-soft cow’s milk cheese originating in Denmark;
find it in delicatessens, supermarkets and specialty grocery stores. If you
can’t find havarti, you could also use provolone.
 quick fix

caramelised onion and

brie mac and cheese
2 cups (280g) macaroni
1 cup (250ml) milk
¼ cup (20g) finely grated pecorino
250g brie, rind removed and sliced
sea salt and cracked black pepper
½ cup (150g) store-bought caramelised onion relish
chervil sprigs, to serve

Preheat a grill (broiler) to high. Cook the pasta in a large saucepan

of salted boiling water for 6 minutes or until al dente. Drain,
reserving 1 cup (250ml) of the cooking water. Return the pasta to
the pan with the reserved cooking water, the milk and pecorino.
Place over high heat and bring to the boil, stirring occasionally.
Add half the brie, salt and pepper and stir to combine. Divide
the macaroni mixture between 4 x 2-cup-capacity (500ml)
ovenproof dishes. Top with the caramelised onion and remaining
brie. Place under the grill and cook for 6 minutes or until golden
and bubbling. Top with chervil and pepper to serve. Serves 4–6.

www.donnahay.com 33
blue cheese mac and cheese
with sage and pecan crumb
2 cups (280g) macaroni
2 cups (500ml) milk
150g soft blue cheese, chopped
sea salt and cracked black pepper
½ cup (40g) finely grated parmesan
¼ cup (15g) panko (Japanese) breadcrumbs
¼ cup (30g) pecans, finely chopped
½ bunch sage, leaves picked

Preheat oven to 220°C (425°F). Cook the pasta in a large saucepan

of salted boiling water for 6 minutes or until al dente. Drain.
Place the pasta, milk, blue cheese, salt, pepper and half the
parmesan in a medium saucepan over high heat. Bring to the
boil, stirring occasionally, until warmed through. Divide the
macaroni between 4 x 2-cup-capacity (500ml) ovenproof dishes.
Sprinkle each with the breadcrumbs and pecan. Place on an oven
tray and cook for 10 minutes or until golden. Sprinkle with the
remaining parmesan, top with sage leaves and cook for a further
2 minutes. Serve. Serves 4.
 quick fix

rosemary and speck mac and cheese Preheat oven to 220°C (425°F). Cook the pasta in a large
saucepan of salted boiling water for 6 minutes or until al dente.
2 cups (280g) macaroni Drain and set aside. Heat the oil in a large saucepan over high
1 tablespoon extra virgin olive oil heat. Add the speck and cook, stirring, for 2–3 minutes or until
200g speck, rind removed and chopped crisp. Remove and set aside.
1 cup (250ml) milk Place the pasta, milk, mascarpone, salt, pepper and half the
1 cup (240g) mascarpone cheddar in the pan and return to high heat. Bring to a simmer,
sea salt and cracked black pepper stirring occasionally, until warmed through. Place the mixture in
1 cup (120g) grated cheddar a 1.5-litre-capacity ovenproof dish. Top with the speck, rosemary,
1 tablespoon rosemary leaves pepper and remaining cheddar, and cook for 10 minutes or until
golden. Sprinkle with pepper to serve. Serves 4.

www.donnahay.com 35
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 quick fix

quick fix | porridge

banana and almond porridge Place the oats and almond milk in a medium saucepan over high
with burnt butter honey heat and stir to combine. Bring to the boil and reduce the heat to
low. Cook, stirring occasionally, for 2–3 minutes or until the oats
1½ cups (135g) rolled oats are cooked through.
2½ cups (625ml) unsweetened almond milk While the oats are cooking, place the butter in a small frying
40g unsalted butter, chopped pan over high heat. Cook for 4 minutes or until foamy and golden
¼ cup (90g) honey brown. Add the honey and swirl to combine. Divide the porridge
2 bananas, peeled and sliced, to serve between bowls and top with the banana, almond and burnt
¼ cup (40g) almonds, toasted and roughly chopped butter honey. Serves 4.

www.donnahay.com 37
 quick fix

tea-soaked prune porridge

1 cup (170g) pitted prunes

2 English breakfast tea bags
¼ cup (60ml) water
½ cup (90g) brown sugar
1 teaspoon vanilla bean paste
1½ cups (135g) rolled oats
3 cups (750ml) milk
natural Greek-style (thick) yoghurt and black chia seeds,
to serve

Place the prunes, tea bags, water, sugar and vanilla in a small
saucepan over high heat. Bring to the boil and cook for 4 minutes
or until syrupy. Remove the tea bags, reserving the syrup and set
aside. Place the oats and milk in a medium saucepan over high
heat and stir to combine. Bring to the boil and reduce heat to low.
Cook, stirring occasionally, for 2–3 minutes or until the oats
are cooked through. Divide the porridge between bowls and
serve with yoghurt, prunes, tea syrup and chia seeds. Serves 4.

38 www.donnahay.com
coffee and date porridge

1½ cups (135g) rolled oats

1 teaspoon instant coffee granules
3 cups (750ml) water
1 teaspoon vanilla bean paste
2 tablespoons maple syrup, plus extra to serve
¼ cup (60ml) single (pouring) cream, plus extra to serve
12 fresh dates, pitted and chopped

Place the oats, coffee, water, vanilla and maple syrup in a

medium saucepan over high heat and stir to combine. Bring
to the boil and reduce heat to low. Cook, stirring occasionally,
for 2–3 minutes or until the oats are cooked through. Stir
through the cream. Divide between cups or bowls and
serve with dates, extra cream and maple syrup. Serves 4.
 quick fix

mixed seed, coconut

and ginger porridge

1 cup (90g) rolled oats

¼ cup (35g) sunflower seeds
1 tablespoon black chia seeds
1 tablespoon linseeds (flaxseeds)
½ teaspoon ground ginger
2 cups (500ml) water
1 cup (250ml) coconut milk, plus extra to serve
¼ cup (55g) glacé ginger, thinly sliced
2 tablespoons honey
¼ cup (10g) toasted coconut flakes, to serve

Place the oats, sunflower seeds, chia seeds, linseeds, ground

ginger and water in a medium saucepan over high heat and
stir to combine. Bring to the boil, reduce heat to low and cook,
stirring occasionally, for 2–3 minutes or until the oats are cooked
through. Add the coconut milk and cook for a further minute.
Divide the porridge between bowls and top with the glacé ginger,
honey, coconut flakes and extra coconut milk to serve. Serves 4.

40 www.donnahay.com
 IT’S A BEDROOM ONE MINUTE, A SECRET WORLD THE NEXT.
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 10 20 in
EASY weeknight MEALS

Liven up your weeknights with

ten new tempting dinners, all
ready in under 20 minutes to
quickly satisfy as the chilly winter
evenings bring us indoors.
photography CHRIS COURT styling STEVE PEARCE
RECIPES GEORGINA ESDAILE
 easy weeknights

the most simple stir-fry

sticky chilli glazed beef with shiitake mushrooms

creamy chicken, silverbeet and ricotta baked cannelloni

www.donnahay.com 55
kale pesto, goat’s curd crispy fish with parsnip mash
and pancetta toasted sandwiches and creamed spinach
8 slices rye sourdough 3 parsnips (550g), peeled and chopped
½ cup (125g) store-bought caramelised onion relish 1 litre milk
¹⁄³ cup (90g) goat’s curd 400g can cannellini (white) beans, drained and rinsed
1 cup (150g) char-grilled marinated eggplant (aubergine), drained sea salt and cracked black pepper
160g fontina, sliced 50g unsalted butter
50g unsalted butter, melted 4 x 180g firm white fish fillets, skin on
8 slices round pancetta 1 tablespoon extra virgin olive oil
cracked black pepper, for sprinkling 2 cloves garlic, crushed
kale pesto 2 bunches English spinach (500g), stalks removed
100g kale, stalks removed and leaves chopped ¼ cup (60ml) single (pouring) cream
½ cup basil leaves
¼ cup (20g) finely grated parmesan Place the parsnip and milk in a medium saucepan and bring
3 anchovy fillets to the boil. Cook for 14–16 minutes or until the parsnip is tender.
½ cup (125ml) extra virgin olive oil Drain, reserving 1¼ cups (310ml) of the milk. Return the parsnip
1 tablespoon lemon juice to the pan with the beans, salt, pepper, half the butter and
the reserved milk. Using a hand-held stick blender, blend
To make the pesto, place the kale, basil, parmesan and anchovy in until smooth. Set aside and keep warm.
a food processor and process until finely chopped. Add the oil and While the parsnip is cooking, sprinkle the fish skin with salt
lemon juice and process until combined. Spread 1 tablespoon of the and pepper. Heat the oil in a large non-stick frying pan over high
pesto on 4 slices of bread. Top with the onion relish, goat’s curd, heat. Cook the fish, skin-side down, for 4–5 minutes or until crisp.
eggplant, fontina and sandwich with remaining slices of bread. Turn and cook for a further 4 minutes or until just cooked through.
Brush the top of each sandwich with the butter and top each with Remove from the pan. Add the garlic, spinach and remaining
2 slices of the pancetta. Heat a large non-stick frying pan over high butter and cook for 1–2 minutes or until just wilted. Add the
heat. Add the sandwiches, in 2 batches, pancetta-side down. cream and cook for a further 1–2 minutes or until the cream has
Cook, covered, for 3–4 minutes each side or until golden brown reduced. Divide the parsnip mash and creamed spinach between
and crisp. Serve with pepper and remaining pesto. Serves 4. plates, top with fish and sprinkle with pepper to serve. Serves 4.
 no-fuss fast pasta

roasted cauliflower, caper and tuna spaghetti

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 easy weeknights

roasted cauliflower, caper and tuna spaghetti

500g cauliflower, cut into small florets

2 tablespoons extra virgin olive oil
sea salt and cracked black pepper
6 sprigs tarragon
400g spaghetti
½ cup (120g) crème fraîche
2 x 125g cans sliced tuna
1 tablespoon lemon juice
1 tablespoon baby capers
finely grated parmesan, to serve

Preheat oven to 240°C (475°F). Place the cauliflower, oil, salt,

pepper and tarragon on an oven tray lined with non-stick baking
paper. Cook for 15–17 minutes or until golden brown and tender.
While the cauliflower is roasting, cook the pasta in a large
saucepan of salted boiling water for 6–8 minutes or until al dente.
Drain, reserving ¾ cup (180ml) of the cooking water. Return the
pasta to the saucepan. Add the crème fraîche, tuna, lemon juice
and reserved cooking water and stir to combine. Divide between
bowls, top with the cauliflower, tarragon and capers, and sprinkle
with parmesan to serve. Serves 4.

za’atar spiced pork

with warm couscous salad
1 cup (160g) Israeli (pearl) couscous
4 x 170g pork cutlets, trimmed
spicy tomato, bean 2 cloves garlic, crushed
and speck soup 1 tablespoon za’atar+
¼ cup (60ml) extra virgin olive oil
2 teaspoons extra virgin olive oil sea salt and cracked black pepper
150g thinly sliced speck, chopped ¹⁄³ cup (55g) currants
1 onion, finely chopped 1½ cups flat-leaf parsley leaves, finely chopped
2 cloves garlic, thinly sliced ½ cup mint leaves, finely chopped
1 red chilli, thinly sliced ½ cup (40g) flaked almonds, toasted
1½ cups (375ml) tomato puree (tomato passata) store-bought hummus, to serve
1 litre chicken stock
400g can red kidney beans, drained and rinsed Cook the couscous in a medium saucepan of salted boiling
400g can black beans, drained and rinsed water for 6–8 minutes or until cooked. Drain and keep warm.
50g baby cavolo nero (Tuscan kale) leaves While the couscous is cooking, place the pork, garlic, half
sea salt and cracked black pepper the za’atar, 1 tablespoon of the oil and salt and pepper in a large
bowl and toss to combine. Heat 1 tablespoon of the remaining oil
Heat the oil in a large saucepan over high heat. Add the speck in a large non-stick frying pan over high heat. Add the pork and
and cook, stirring, for 3 minutes or until crispy. Using a slotted cook, turning halfway, for 8–10 minutes or until just cooked.
spoon, remove from the pan and set aside. Add the onion, garlic Place the couscous, currants, parsley, mint, almonds, remaining
and chilli to the pan and cook, stirring, for 3–4 minutes, or until oil, remaining za’atar, salt and pepper in a large bowl and toss to
softened. Add the tomato puree and stock and bring to the boil. combine. Divide the pork between plates, top with the couscous
Cook for 10–12 minutes or until reduced slightly. Stir through the salad, sprinkle with pepper and serve with hummus. Serves 4.
beans, cavolo nero, salt and pepper. Divide between bowls and + Za’atar is a dried Middle-Eastern spice mix. You can find it in the spice
top with the crispy speck to serve. Serves 4. aisle of supermarkets and delicatessens.
refresh a classic with a modern side

za’atar spiced pork with warm couscous salad

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 the new family favourite

miso chicken and corn pot pies smoky eggplant, lamb sausage
and potato pizza
1 tablespoon extra virgin olive oil
800g chicken thigh fillets, chopped 1 tablespoon extra virgin olive oil, plus extra to serve
sea salt and cracked black pepper 1 long red chilli, thinly sliced
1 tablespoon plain (all-purpose) flour 3 cloves garlic, thinly sliced
1 tablespoon white miso paste 2 medium (450g) sebago (starchy) potatoes,
250g tub sour cream peeled and thinly sliced
2 corncobs, kernels sliced 2 tablespoons oregano leaves
3 cups (60g) baby spinach sea salt and cracked black pepper
2 green onions (scallions), thinly sliced 2 large pita breads
1 red bird’s-eye chilli, finely chopped ¹⁄³ cup (190g) natural Greek-style (thick) yoghurt
1 cup coriander (cilantro) leaves, chopped 2 lamb sausages (320g), cases removed and
2 sheets frozen puff pastry, thawed meat shaped into balls
1 egg, lightly beaten 1½ cups (150g) grated mozzarella
¹⁄³ cup (180g) store-bought baba ghanoush
Preheat oven to 200°C (400°F). Heat the oil in a large non-stick 2 cups baby cavolo nero (Tuscan kale) leaves
frying pan over high heat. Add the chicken, salt and pepper and
cook for 4 minutes or until golden brown. Add the flour and miso Preheat oven to 200°C (400°F). Heat the oil in a large non-stick
and cook for 30 seconds. Add the sour cream, corn, spinach, onion, frying pan over high heat. Add the chilli, garlic, potato, oregano,
chilli and coriander and stir to combine. Divide the mixture salt and pepper and cook, stirring, for 5–6 minutes or until lightly
between 4 x 1½-cup-capacity (375ml) ovenproof pie dishes. Using golden and cooked through. Set aside.
the pie dishes as a guide, cut the pastry into 4 rounds and place Spread the pita breads with the yoghurt. Top with the potato
on top of each dish to seal. Using a small sharp knife, cut a small mixture, sausage and mozzarella. Place on large oven trays lined
cross in the top of each pie. Brush each with the egg and place on with non-stick baking paper and cook for 10–12 minutes or until
a large oven tray. Cook for 15 minutes or until the pastry is puffed golden and crisp. Top with the baba ghanoush, cavolo nero and
and golden. Sprinkle with pepper to serve. Serves 4. pepper, and drizzle with extra oil to serve. Serves 4.
 cheat with a flatbread base

smoky eggplant, lamb sausage and potato pizza

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 easy weeknights

sticky chilli glazed beef

with shiitake mushrooms
1 tablespoon extra virgin olive oil
4 x 225g sirloin steaks
sea salt and cracked black pepper
150g shiitake mushrooms
2 tablespoons Asian chilli jam
1 tablespoon kecap manis (sweet soy sauce)
1 teaspoon sesame oil
¼ cup (60ml) water
160g bunch snake beans, trimmed, chopped and blanched
steamed jasmine rice, to serve
micro (baby) purple shiso leaves, to serve

Heat the oil in a large non-stick frying pan over high heat.
Sprinkle the steaks with salt and pepper. Cook, turning

liking. Remove from the pan, set aside and keep warm.
a hearty one-pot wonder

jam, kecap manis, sesame oil and water and cook, stirring,

plates. Top with shiso and spoon over the glaze to serve. Serves 4.

creamy chicken, silverbeet harissa meatballs

and ricotta baked cannelloni with lentils and cavolo nero
500g chicken mince 500g veal mince
1 cup (35g) shredded silverbeet (Swiss chard) 1 tablespoon harissa paste
1½ cups (360g) fresh ricotta 1 teaspoon sea salt flakes
1 tablespoon thyme leaves, plus extra sprigs to serve ½ cup flat-leaf parsley leaves, chopped
1 teaspoon finely grated lemon rind ½ cup (40g) finely grated pecorino
2 cloves garlic, crushed 1 teaspoon finely chopped rosemary leaves
1½ teaspoons sea salt flakes 1 egg
cracked black pepper 1 tablespoon extra virgin olive oil
1 cup (80g) finely grated parmesan 2 x 400g cans cherry tomatoes
3 fresh lasagne sheets, cut into 10 x 10cm-wide rectangles 1 tablespoon brown sugar
1½ cups (375ml) single (pouring) cream 400g can lentils, drained and rinsed
2 cups (60g) chopped cavolo nero (Tuscan kale)
Preheat oven to 220°C (425°F). Place the chicken, silverbeet,
ricotta, thyme leaves, lemon rind, garlic, salt, pepper and half Place the veal, harissa, salt, parsley, pecorino, rosemary and egg
the parmesan in a large bowl and mix to combine. Top half of in a large bowl and mix well to combine. Roll tablespoons of the
each pasta rectangle with ¹⁄³ cup of the chicken mixture and roll mixture into balls. Heat the oil in a large, shallow heavy-based
to enclose. Place the cannelloni in an 18cm x 32cm rectangular saucepan. Cook the meatballs for 3–4 minutes or until golden
ovenproof dish. Top with the remaining parmesan, pour over brown. Add the tomato and sugar and cook, covered, for
the cream and top with thyme sprigs. Cook for 18–20 minutes 9–10 minutes or until the meatballs are just cooked. Add the lentils
or until golden brown and the cream has reduced slightly. Set and cavolo nero, sprinkle with salt and cook for 1–2 minutes or
aside for 5 minutes before serving. Serves 4. until warmed through. Divide between bowls to serve. Serves 4.
harissa meatballs with lentils and cavolo nero
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 PHOTOGRAPHY CHRIS COURT

Special ays
 location . coastal escape

island home
Head for the coast and wrap up in your cosy woollens to enjoy a secluded winter break
in a breathtaking natural playground, where moody skies meet rocky outcrops and
lapping waves. Surrounded by the vast never-ending wilderness, take advantage of the
bounty from land and ocean, and forage for your home-cooked supper. With fresh
seafood plucked straight from the icy waters, a rustic dinner cooked on the fire
makes for a satisfying meal to share with the family, just as nature intended.

photography CHRIS COURT styling STEVE PEARCE + EMMALY STEWART

RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART. LOCATION SATELLITE ISLAND, TASMANIA.

www.donnahay.com 67
 location . coastal escape

68 www.donnahay.com
DAISY WEARS JOHNNIE B CHAMBRAY SHIRT FROM BODEN, LONG CABLE CARDIGAN WITH HOOD FROM FIRST BORN,
SOLID RIB LEGGING FROM COUNTRY ROAD, ORIGINAL SHORT BOOTS IN BLACK FROM HUNTER. FOX WEARS THE
SLIPWAY HAT IN NAVY FROM FALLEN BROKEN STREET KIDS, INDIGO VEST AND POCKET T-SHIRT FROM COUNTRY ROAD,
TECHNO PULL-ONS FROM BODEN. POLLY WEARS CABLE KNIT BEANIE, KNIT CAPE AND SKINNY JEAN FROM COUNTRY
ROAD, PEEK THROUGH PONCHO FROM FIRST BORN, ORIGINAL SHORT BOOTS IN DARK OLIVE FROM HUNTER.
 malted milk sugar cookies

choc-hazelnut beignets
+ maple hot chocolate with whipped cream
 location . coastal escape

choc-hazelnut beignets malted milk sugar cookies

2 tablespoons caster (superfine) sugar 2 cups (300g) plain (all-purpose) flour, sifted
2 teaspoons dried yeast 1 teaspoon bicarbonate of (baking) soda
¾ cup (180ml) lukewarm water ½ cup (45g) malted milk powder
1 egg ¾ cup (165g) white (granulated) sugar
¼ cup (60ml) buttermilk ½ cup (90g) brown sugar
¼ cup (60ml) milk 150g unsalted butter, melted
3¾ cups (555g) 00 flour+, plus extra for dusting 1 egg, lightly beaten
½ teaspoon baking powder ¼ cup (55g) white (granulated) sugar, extra
50g unsalted butter, melted
vegetable oil, for deep-frying Preheat oven to 180°C (350°F). Place the flour, bicarbonate of
1 cup (330g) store-bought choc-hazelnut spread soda, malted milk powder and sugars in a large bowl and whisk
icing (confectioner’s) sugar, for dusting to combine. Add the butter and egg and mix well to combine.
Roll ¼-cups of the mixture into balls and roll in the extra sugar
Place the sugar, yeast and water in a small bowl and whisk to to coat. Place the balls, in batches, on 2 large baking trays lined
combine. Set aside for 5 minutes or until foamy. Add the egg, with non-stick baking paper, allowing room to spread, and
buttermilk and milk and whisk to combine. Place the flour and press slightly to flatten. Cook for 10–12 minutes or until golden.
baking powder in a large bowl. Add the yeast mixture and butter Set aside to cool slightly before placing on a wire rack to cool
and mix until just combined. Turn out onto a lightly floured completely. Repeat with remaining cookies. Serve. Makes 10.
work surface and knead for 5 minutes or until smooth. Place
in a lightly greased large bowl, cover with plastic wrap and set
aside for 45 minutes or until doubled in size.
Punch out the air from the dough and roll out on a lightly
floured work surface to 1½ cm thick. Cut the dough into
3cm x 7cm rectangles and place on 2 large baking trays lined
with non-stick baking paper. Loosely cover with plastic wrap
and set aside for 20 minutes or until doubled in size.
Fill a large saucepan half-full with oil. Place over medium heat
until the oil reaches 180°C (350°F) on a deep-frying thermometer.
Carefully lower the beignets into the oil, in batches, and cook for
1 minute each side or until golden. Remove with a slotted spoon
and set aside on a wire rack to drain. Place the choc-hazelnut
spread in a piping bag fitted with a 5mm round nozzle. Using a
skewer, poke a hole in the side of each beignet and pipe in the
choc-hazelnut spread. Dust with icing sugar to serve. Serves 6.
+ 00 flour is a superfine flour that makes for soft and stretchy dough.
It’s available from the baking aisle of most supermarkets.

maple hot chocolate with whipped cream

1 litre milk
200g dark chocolate, finely chopped
1 teaspoon vanilla extract
1 tablespoon maple syrup
white marshmallows, whipped cream and cocoa, to serve

Place the milk, chocolate, vanilla and maple syrup in a small

saucepan over medium heat and whisk until the chocolate
has melted. Heat for a further 2 minutes or until hot. Divide
between 4 x 1-cup-capacity (250ml) cups and top with
marshmallows, cream and cocoa to serve. Serves 4.

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72
www.donnahay.com
location . coastal escape

KATIE WEARS RIB CAPLET IN PALE GREY FROM COUNTRY ROAD,

ROUGH PANT FROM EB&IVE, ORIGINAL TALL BOOTS IN BLACK FROM HUNTER.
wakame smoked oysters
74
location . coastal escape
 location . coastal escape

wakame smoked oysters potato and rosemary soda bread

2 tablespoons malt vinegar 350g sebago (starchy) potatoes, peeled and chopped
½ cup (90g) brown sugar 2 cloves garlic
12 oysters, freshly shucked 3¼ cup (485g) plain (all-purpose) flour
50g dried wakame seaweed + 1 cup (90g) rolled oats, plus extra for sprinkling
¹⁄³ cup (65g) long-grain rice 1 tablespoon bicarbonate of (baking) soda
cracked black pepper 2 teaspoons sea salt flakes
¼ cup rosemary leaves, chopped, plus extra for sprinkling
Place the vinegar and half the sugar in a small bowl and mix 2 cups (500ml) buttermilk, plus extra for brushing
to combine. Spoon the mixture over the oysters and set aside. 1 tablespoon honey
Place the seaweed, rice and remaining sugar in a heavy-based roasted garlic and fennel spread (see recipe, left), to serve
ovenproof saucepan double-lined with aluminium foil and smoked salmon slices, to serve
place over a high heat. Once the mixture starts to smoke, store-bought pickled white asparagus, to serve
add the oysters, cover with a lid and reduce heat to low. Cook
for 3 minutes. Remove from the heat and set aside, covered, Preheat oven to 200°C (400°F). Place the potato and garlic in a
for a further 2 minutes or until firm to touch. Sprinkle with large saucepan of cold salted water over high heat and bring to
pepper to serve. Serves 4. the boil. Cook for 12–15 minutes or until the potato is soft. Drain
+ Dried wakame is available from health food stores. and return to the pan over low heat. Using a potato masher,
mash the potato and garlic until smooth. Set aside.
roasted garlic and fennel spread Place the flour, oats, bicarbonate of soda, salt and rosemary in
a large bowl and mix to combine. Make a well in the centre and
2 baby fennel (400g), trimmed and quartered add the buttermilk, honey and mashed potato mixture. Using
1 bulb garlic well-floured hands, mix well to form a sticky dough. Knead until
¹⁄³ cup (80ml) extra virgin olive oil just combined, being careful not to overwork the dough, and
sea salt and cracked black pepper shape into a round. Place on a lightly greased oven tray, brush
400g can chickpeas (garbanzos), drained and rinsed the top of the loaf with buttermilk and sprinkle with the extra
¼ cup (60ml) lemon juice oats and rosemary. Make two deep cuts across the loaf to form a
200g cream cheese, chopped and softened cross. Cook for 45–50 minutes or until cooked through. Transfer
potato and rosemary soda bread (see recipe, right), to serve immediately to a wire rack and allow to cool until completely
cold. Serve with roasted garlic and fennel spread, smoked salmon
Preheat oven to 200°C (400°F). Place the fennel and garlic on and pickled asparagus. Makes 1 loaf.
2 separate large pieces of aluminium foil. Drizzle each with
1 tablespoon of the oil and sprinkle with salt and pepper. Wrap
each tightly and place on an oven tray. Place in the oven and
cook for 40 minutes or until tender. Remove the foil and place
the fennel in a blender. Squeeze the garlic cloves from their
skins and add to the blender. Add the chickpeas, lemon juice,
salt, pepper and remaining oil, and blend until very smooth.
Add the cream cheese and blend until smooth. Serve with
the potato and rosemary soda bread. Makes 2 cups.
potato and rosemary soda bread
+ roasted garlic and fennel spread

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trout, leek and artichoke chowder pies
 location . coastal escape

trout, leek and artichoke chowder pies

1 tablespoon extra virgin olive oil

2 leeks, white part only, cut into rounds
2 cloves garlic, crushed
sea salt and cracked black pepper
2 cups (500ml) single (pouring) cream
OUR OCEAN TROUT WAS KINDLY SUPPLIED BY PETUNA SEAFOODS, TASMANIA.

270g jar marinated artichokes, drained and chopped

500g skinless ocean trout, trimmed and chopped
16 slices sourdough baguette
40g unsalted butter, softened, for spreading
200g stracchino cheese +, sliced

pies on an oven tray and place under the grill. Cook for
5–8 minutes or until the cheese is golden. Serves 4.

can’t find it, you can substitute with mozzarella.

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location . coastal escape
sea urchin and tarragon butter lobster pasta

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 location . coastal escape

2 x 800g raw (green) lobsters, halved and cleaned

1kg rock salt, for roasting
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
¾ cup (180ml) white wine self-saucing mocha chocolate puddings
1 cup (250ml) single (pouring) cream
1½ cups (375ml) hot water
400g squid ink spaghetti+ self-saucing mocha chocolate puddings
¼ cup (60ml) lemon juice
¼ cup finely chopped tarragon leaves ¾ cup (165g) caster (superfine) sugar
sea urchin and tarragon butter 1 cup (150g) self-raising (self-rising) flour
200g unsalted butter, softened ¼ cup (25g) Dutch cocoa
150g sea urchin roe ++ 60g unsalted butter, melted
2 tablespoons finely chopped tarragon ¹⁄³ cup (80ml) milk
2 teaspoons finely grated lemon rind 1 teaspoon vanilla extract
1 teaspoon sea salt flakes 1 egg, lightly beaten
1 teaspoon cracked black pepper 1 cup (175g) dark brown sugar
2 cups (500g) boiling water
Preheat oven to 240°C (475°F). To make the butter, place the double (thick) cream, to serve
butter, sea urchin roe, tarragon, lemon rind, salt and pepper mocha syrup
in a food processor and process until smooth. Set aside. ¾ cup (135g) dark brown sugar
Place the lobster on a large oven tray lined with rock salt. 1 tablespoon instant coffee
Spread the lobster with half the butter. Cook for 6–8 minutes 2 teaspoons Dutch cocoa
or until golden and just cooked through. Remove the meat 1 cup (250ml) water
from the lobster and set aside.
Heat the oil in a large frying pan over medium heat. Add the Preheat oven to 180°C (350°F). Lightly grease 4 x 1½-cup-capacity
garlic and cook for 3 minutes. Add the wine and cook for a (375ml) ovenproof cups or ramekins. Place the caster sugar,
further 3 minutes. Add the cream, water, salt and pepper and flour and 2 tablespoons of the cocoa in a large bowl. Add the
bring to a simmer. Add the lobster meat and stir to combine. butter, milk, vanilla and egg and whisk to combine. Spoon into
While the sauce is cooking, cook the pasta in a large saucepan the prepared cups and sprinkle over the dark brown sugar and
of salted, boiling water for 6–8 minutes or until al dente. Drain remaining cocoa. Place the cups on a baking tray and pour
the pasta and add to the pan with the lemon juice, tarragon and ½ cup (125ml) of the boiling water over each pudding. Place in
remaining butter. Toss until the butter is melted. Sprinkle with the oven and cook for 20–25 minutes or until firm to the touch.
pepper to serve. Serves 4. While the puddings are cooking, make the syrup. Place the
+ Squid ink spaghetti is available from delicatessens and specialty food sugar, coffee, cocoa and water in a small saucepan over high
stores. You can use regular spaghetti, if you prefer. heat and bring to the boil, stirring occasionally, until the sugar
++ Sea urchin roe is available from fish markets. has dissolved. Reduce heat to medium and cook for 8 minutes
Tip: You can also cook the lobster over a barbecue or open fire – cook or until syrupy. Set aside to cool slightly. Serve the puddings
for 3–4 minutes or until charred and just cooked through. with cream and the mocha syrup. Serves 4.

82 www.donnahay.com
 get the look

linen tablecloths in tempest and nox, from $169, from Hale Mercantile Co. Cockatoo and magpie
arrows, $50 each, from Elise Cameron-Smith. Racer stripe beach towel, $89, and canoe society
beach towel, $119, from Pony Rider; the sea hat in navy canvas, $89.95, from Fallen Broken
Street. Original tall boots, $189, and original short boots, $174, from Hunter. Mini ship, $280,
from Elise Cameron-Smith. Enamel pasta dish, $8, enamel saucepan, $18, and enamel plate,
$7.50, from The Lost and Found Department; Tab FR Antracite linen napkin by Society Limonata,
STYLING EMMALY STEWART. SEE DIRECTORY FOR STOCKIST DETAILS.

$245 (set of 6), from Ondene, anchor pocket knife with leather strap by Otto Messer, $99, from
Scout House. Mermaid crowns, $20 each, from Elise Cameron-Smith.
C ABBAGE
Transform the humble cabbage into
a modern marvel with our clever
new menu ideas that let these
blooming beauties stand proud.
Full of immune-boosting vitamins
and delicate flavour, it’s time we
celebrated this under-utilised veg.
photography CHRIS COURT styling STEVE PEARCE

RECIPES GEORGINA ESDAILE MERCHANDISING EMMALY STEWART

 in season . cabbage

pork meatball, savoy cabbage and pasta soup

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 in season . cabbage

Halved and roasted in a buttery glaze,

crisp savoy cabbage becomes slightly
sweet with caramelised char.

roasted savoy cabbage with horseradish

sticky chicken and shiitake cabbage rolls

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 in season . cabbage

Tender leaves are layered with slivers of potato

and bubbling cheese in this simple vegetarian
pie that takes cabbage to delicious new heights.

potato, tarragon and cabbage pie

PICK OF THE CROP

We’ve used three cabbage varieties in these recipes – white, red

and savoy – with each type adding different flavour and texture.
WHITE CABBAGE is the most popular variety, with its round,
tightly-packed pale-green leaves becoming slightly sweet as they
are cooked. Shredded raw, it makes a peppery and crunchy
addition to fresh slaws, and its smooth, crisp leaves also form
a clever, lighter wrap for meat-filled rolls to roast in the oven.
RED CABBAGE, also known as purple cabbage, is a vibrant
variety known for lending its bright red colour to flavoursome
pickles or braises. We also love roasting this variety to bring
out its sweetness, and it makes a colourful, balancing side for
rich, full-flavoured meats such as roast pork or duck.
SAVOY CABBAGE is recognised for its beautiful rippled green
leaves that add an earthy flavour and texture to many dishes.
Its mildness is the perfect partner for rich, salty meats, like
steaks and bacon, and as it’s tender but hardy, it’s also great
for adding boost of nutrition to warming soups.

potato, tarragon and cabbage pie

5 large white cabbage leaves, stems removed and leaves halved

2 sebago (starchy) potatoes (450g), peeled and thinly sliced
1 white onion, thinly sliced
¹⁄³ cup tarragon leaves pork meatball, savoy cabbage and pasta soup
300g stracchino +, thinly sliced
1 tablespoon extra virgin olive oil 1 tablespoon extra virgin olive oil, plus extra for drizzling
500g pork and fennel sausages, cases removed,
Preheat oven to 200°C (400°F). Place the cabbage pieces, in meat torn into pieces
4 batches, in a large saucepan of salted boiling water and cook for 4 cloves garlic, thinly sliced
2 minutes. Drain, refresh in iced water and set aside to drain well 2 sticks celery, sliced
on paper towel. Add the potato to the pan and cook for 2 minutes. 2 litres chicken stock
Drain, refresh in iced water and set aside to drain on paper towel. 2 cups (500ml) water
Use 6 of the the largest cabbage pieces to line the base and sides 250g pappardelle
of a lightly greased 22cm round cake tin, leaving approximately 700g savoy cabbage, core removed and leaves chopped
8cm hanging over the side of the tin. Top with a layer of potato, 400g can white (cannellini) beans, drained and rinsed
slightly overlapping the slices. Top with a layer of the onion, finely grated pecorino, dried chilli flakes and cracked black
tarragon and stracchino. Repeat twice more to create 3 layers. pepper, to serve
Fold over the overhanging cabbage leaves and press well to
enclose. Place the tin in a large deep-sided roasting tray and pour Heat the oil in a large saucepan over medium heat. Add the
in enough boiling water to come halfway up the sides of the tin. sausage and cook, stirring frequently, for 4–5 minutes or until
Cover with aluminium foil and cook for 1 hour–1 hour 10 minutes golden brown and crisp. Remove and set aside. Add the garlic
or until tender when tested with a skewer. and celery to the pan and cook, stirring, for 1–2 minutes or until
Remove the foil, brush with the oil and cook for a further golden. Add the stock and water and bring to the boil. Add the
15–20 minutes or until golden brown and crisp. Remove from pasta and cook for 5 minutes or until almost cooked. Add the
the water bath and cut into wedges to serve. Serves 6. cabbage, beans and sausage and cook for 2–3 minutes or until
+ Stracchino is available from delicatessens and cheese stores. cooked through. Divide the soup among bowls, top with pecorino,
If you can’t find it, you can substitute with mozzarella. chilli and pepper, and drizzle with oil to serve. Serves 4–6.

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 in season . cabbage

roasted savoy cabbage with horseradish

3 x 250g baby savoy cabbages, halved With golden leeks and smooth
1 teaspoon caraway seeds
1 cup (250ml) chicken stock
mash, our leafy hero makes a
½ cup (125ml) white wine creamy side in this Irish classic.
250g unsalted butter, chopped
1 teaspoon finely grated fresh horseradish
sea salt and cracked black pepper

Preheat oven to 240°C (475°F). Place the cabbage, cut-side down, cider-glazed bacon with savoy colcannon
in a large roasting tray. Sprinkle over the caraway, stock, wine,
butter, horseradish, salt and pepper, and cook for 18–20 minutes 1.5kg slab middle bacon, cut into 6 thick slices
or until golden brown and slightly softened. Turn the cabbage ½ cup (110g) dark brown sugar
over and cook, basting with the liquid, for 18–20 minutes or cracked black pepper
until tender and lightly charred. Serve. Serves 6. 500ml alcoholic apple cider
¼ cup (60ml) malt vinegar
sticky chicken and shiitake cabbage rolls 4 bay leaves
savoy colcannon
8 large white cabbage leaves 75g unsalted butter
1kg chicken mince 1 leek, white part only, thinly sliced
2 tablespoons finely grated ginger 3 cups (240g) chopped savoy cabbage
4 cloves garlic, crushed 1.5kg sebago (starchy) potatoes, peeled and chopped
¾ cup (180ml) oyster sauce 1½ cups (375ml) single (pouring) cream
6 cups (480g) finely shredded white cabbage sea salt and cracked black pepper
1 long green chilli, finely chopped ½ cup flat-leaf parsley leaves, chopped
2 green onions (scallions), thinly sliced
200g shiitake mushrooms, thinly sliced Preheat oven to 200°C (400°F). Rub the bacon with the sugar and
3 eggwhites sprinkle with pepper. Place in a large roasting tray and add the
black sesame seeds and micro (baby) purple shiso leaves, cider, vinegar and bay leaves. Cover with aluminium foil and
to serve cook for 45 minutes. Remove the foil and cook for a further
35–40 minutes, basting with glaze occasionally, or until
Preheat oven to 220°C (425°F). Place the cabbage leaves in a golden and caramelised and the glaze has reduced.
large saucepan of salted boiling water and cook for 1 minute While the bacon is cooking, make the colcannon. Heat 25g of the
or until bright green and just tender. Drain and refresh under butter in a large non-stick frying pan over high heat. Add the leek
cold running water. Set aside on paper towel to drain well. and cook for 3 minutes or until softened. Add the cabbage and cook
Place the chicken, ginger, garlic, ½ cup (120ml) of the oyster for a further 4–5 minutes or until golden brown. Set aside.
sauce, the shredded cabbage, chilli, onion, mushroom and Place the potato in a large saucepan of cold salted water.
eggwhites in a large bowl and mix well to combine. Place ¾-cups Bring to the boil and cook for 12–15 minutes or until tender.
of the chicken mixture in the centre of each cabbage leaf and roll Drain well and return to the pan. Reduce heat to low. Using
to enclose. Place on a lightly greased large oven tray and brush a potato masher, mash until smooth. Add the cream, leek
with the remaining oyster sauce. Cook for 18–20 minutes or until mixture, salt, pepper and remaining butter, stir to combine
golden brown and sticky. Sprinkle with sesame seeds and top and sprinkle with the parsley. Serve the bacon with the
with shiso to serve. Makes 8. colcannon and sprinkle with pepper. Serves 4.

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cider-glazed bacon with savoy colcannon
 in season . cabbage

prune-stuffed crispy pork with

roasted red cabbage

3kg pork loin, trimmed and belly attached

¼ cup (30g) sea salt flakes
¼ cup (60ml) extra virgin olive oil
1 onion, finely chopped
4 cloves garlic, sliced
1 tablespoon thyme leaves
sea salt and cracked black pepper
1½ cups (255g) pitted dried prunes
½ cup (80g) almonds
1 cup flat-leaf parsley leaves
2 cups (140g) sourdough breadcrumbs
1 egg
¾ cup (180ml) port
1 baby red cabbage, cut into wedges
2 bunches baby beetroot, trimmed, scrubbed and halved
juniper and dill pickled red cabbage 8 sprigs thyme, extra
½ cup (125ml) chicken stock

juniper and dill pickled red cabbage Using a sharp knife, score the pork skin at 1cm intervals. Rub
the skin with 2 tablespoons of the sea salt flakes, and refrigerate,
600g red cabbage, stem removed, leaves thinly sliced uncovered, for 2–3 hours.
1 cup dill leaves While the pork is chilling, heat 1 tablespoon of the oil in
3 cups (750ml) red wine vinegar a large non-stick frying pan over high heat. Add the onion, garlic,
1 cup (250ml) water thyme, salt and pepper, and cook, stirring, for 4–5 minutes or
1 tablespoon juniper berries until softened and golden brown. Place the prunes, almonds,
6 bay leaves parsley, breadcrumbs, egg, ¼ cup (60ml) of the port and the
2 teaspoons black peppercorns onion mixture in a food processor and pulse until just combined.
1½ tablespoon sea salt flakes Preheat oven to 220°C (425°F). Brush the salt from the pork
1½ cups (330g) white (granulated) sugar and pat dry with paper towel to remove any excess moisture.
Turn the pork, skin-side down, and spread with the stuffing.
Divide the cabbage and dill between 2 x 1-litre capacity sterilised Roll to enclose and secure with kitchen string. Brush the skin
jars +, packing the cabbage in tightly. Place the vinegar, water, with 1 tablespoon of the remaining oil and rub with the
juniper, bay leaves, peppercorns, salt and sugar in a medium remaining sea salt flakes, ensuring the salt is rubbed into the
saucepan over high heat. Bring to the boil and cook for 2 minutes cuts. Place the pork on a lightly greased wire rack placed in a
or until the sugar has dissolved. Pour the mixture over the roasting tray lined with non-stick baking paper and cook for
cabbage, seal the jars and allow to cool slightly. Refrigerate 25 minutes. Reduce oven temperature to 200°C (400°F) and
for 8 hours or overnight before serving. Makes 2 x 1-litre jars. cook for a further 45–50 minutes or until cooked to your liking.
+ To sterilise glass jars, preheat oven to 120°C (250°F). Wash the jars While the pork is cooking, place the cabbage, beetroot and
and their (metal) lids in soapy water, rinse and place on a baking tray. extra thyme on a large roasting tray. Drizzle with the remaining
Place in the oven for 20 minutes. Remove and allow to cool before filling. oil, sprinkle with salt and pour over the stock and remaining port.
Tip: This pickled cabbage will add sharp, tangy flavour to toasted cheese Cook for 40–45 minutes or until tender and caramelised. Slice
sandwiches, and is also a delicious accompaniment for roasted meats. and serve with the roasted cabbage and beetroot. Serves 6.

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prune-stuffed crispy pork with roasted red cabbage
 ADVERTISING FEATURE

a simple feast
A classic crowd-pleaser with so much to offer, Lilydale Free Range Chicken makes
an essential addition to any dinner party menu. Skewer with warm haloumi to make
a quick canape, toss together with fragrant herbs and wild olives for a lighter pasta,
or bake all in one pot for the easiest roast with the most – the possibilities are endless.

pot roasted chicken with

rosemary butter and potatoes

100g unsalted butter, softened

3 cloves garlic, crushed
2 teaspoons finely chopped rosemary
sea salt and cracked black pepper
1 x 1.6kg Lilydale Free Range Whole Chicken
500g baby (chat) potatoes
1 lemon, sliced
3 sprigs rosemary
1 cup (250ml) chicken stock
1 tablespoon extra virgin olive oil

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

garlic, rosemary, salt and pepper in a small bowl and
mix to combine. Carefully loosen the skin under the
chicken breasts and push the butter under the skin.
Using kitchen string, tie the chicken legs to secure.
Place in a large heavy-based ovenproof saucepan
with the potatoes, lemon, rosemary and stock,
and sprinkle with salt and pepper. Cover with a
tight-fitting lid and cook for 40–45 minutes. Remove
the lid, drizzle with the oil and cook, covered, for
a further 45–50 minutes or until golden brown.
Sprinkle with pepper to serve. Serves 4.
 chicken and haloumi skewers
with crispy oregano and lemon

500g Lilydale Free Range Chicken Breast fillets, cut into 2cm pieces
1 tablespoon lemon juice
sea salt and cracked black pepper
2 tablespoons extra virgin olive oil
225g haloumi, cut into 16 x 2cm pieces
6 sprigs oregano
lemon wedges, to serve
natural Greek-style (thick) yoghurt, to serve

Place the chicken, lemon juice, salt, pepper and half the oil in a large bowl and
toss to combine. Thread the chicken and haloumi onto skewers. Heat 1 teaspoon
of the remaining oil in a large non-stick frying pan over high heat. Add the oregano
and cook for 30 seconds or until crisp. Remove from the pan and set aside.
Add the remaining oil to the pan, reduce heat to medium and add the skewers,
in 2 batches, and cook, turning, for 6–8 minutes or until golden brown and cooked
through. Serve with the crispy oregano, lemon wedges and yoghurt. Serves 4.

wild olive, chicken and thyme pasta

PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART

1 tablespoon extra virgin olive oil

6 sprigs thyme
500g Lilydale Free Range Chicken Mince
2 cloves garlic, crushed
2 tablespoons tomato paste
sea salt and cracked black pepper
2 x 400g cans chopped tomatoes
1 tablespoon balsamic vinegar
400g linguine
½ cup (75g) wild olives
finely grated parmesan, to serve

Heat the oil in a large non-stick frying pan over high heat. Add the thyme
and cook for 30 seconds or until crisp. Remove from the pan and set aside.
Add the chicken to the pan and cook, breaking up any lumps with a wooden
spoon, for 5–6 minutes or until golden brown. Add the garlic, tomato paste,
salt and pepper and cook for 1 minute or until fragrant. Add the tomatoes and
balsamic vinegar and bring to the boil. Reduce heat to medium and cook for
12–14 minutes or until thickened.
While the sauce is cooking, cook the pasta in a large saucepan of salted,
boiling water for 6–8 minutes or until al dente. Drain, reserving ½ cup (125ml)
of the cooking liquid. Return the pasta to the pan, add the chicken mixture and
reserved cooking liquid, and stir to combine. Divide the pasta between bowls,
top with the olives and serve with parmesan and the crispy thyme. Serves 4.
 make now . chorizo

chorizo
Vibrant in shades of deep-red and rich orange,
and kicking with smoky spice, chorizo is no
wallflower pork sausage. It paves a sure-fire
path to flavour in so many winning dishes,
lending its signature sizzle to saucy one-pans,
the most tempting oven-roasted trays and
seriously moreish bites. Playing the perfect
partner for juicy tomatoes, decadent shavings of
cheese and flaky pastry (or even a cheeky dash
of sherry), this versatile cured meat never fails
to win us over, time and time again.
photography CHRIS COURT styling STEVE PEARCE
RECIPES GEORGINA ESDAILE MERCHANDISING EMMALY STEWART

www.donnahay.com 97
 make now . chorizo

ricotta dumplings with spicy chorizo sauce

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oven-roasted chorizo with pedro ximénez
ricotta dumplings with spicy chorizo sauce oven-roasted chorizo with pedro ximénez

220g firm air-dried chorizo, cases removed, chopped 2 teaspoons extra virgin olive oil
1 tablespoon extra virgin olive oil 1kg fresh chorizo (approximately 10 sausages)
2 cloves garlic, crushed 10 eschalots (French shallots), peeled and halved
3 whole dried chillies 1 bulb garlic, halved
cracked black pepper 2 sprigs rosemary
400g can chopped tomatoes 4 sprigs oregano
1 tablespoon brown sugar 1 cup (250ml) Pedro Ximénez sherry+
1 tablespoon sherry vinegar sea salt and cracked black pepper
toasted sourdough, to serve 250g vine-ripened cherry tomatoes
ricotta dumplings
2 cups (480g) fresh ricotta Preheat oven to 220°C (425°F). Heat the oil in a large non-stick
1 cup (85g) finely grated manchego + frying pan over high heat. Add the chorizo and cook, turning,
1 egg yolk for 2–3 minutes or until golden brown. Remove from the
1 teaspoon sea salt flakes pan and place in a large roasting tray. Add the eschalot,
½ cup (75g) plain (all-purpose) flour, sifted garlic, rosemary and oregano to the frying pan and cook for
3–4 minutes or until caramelised. Add the sherry, sprinkle
Place the chorizo in a food processor and pulse until finely with salt and pepper and cook for 1 minute or until reduced
chopped. Heat the oil in a large non-stick frying pan over high slightly. Transfer the mixture to the roasting tray, add the
heat. Add the chorizo and cook, stirring, for 4–5 minutes or until tomatoes and place in the oven to cook for 30–35 minutes
golden brown and crisp. Add the garlic, chillies and pepper and or until the chorizo is dark and caramelised. Serves 4–6.
cook for 30 seconds. Add the tomato, sugar and vinegar and bring + Pedro Ximénez is an intensely sweet, dark sherry from liquor stores.
to a simmer. Reduce heat to low and cook, stirring occasionally,
for 12–15 minutes or until liquid is reduced and slightly thickened. glazed chorizo with chickpeas and manchego
While the sauce is cooking, make the ricotta dumplings. Place
the ricotta, manchego, egg yolk, salt and flour in a large bowl and 2 teaspoons extra virgin olive oil
mix well to combine. Shape tablespoonfuls of the mixture into 20 mini firm air-dried chorizo (350g)
dumplings++ and cook in a large saucepan of salted boiling water 3 bay leaves
over high heat for 3–4 minutes or until they rise to the surface. 400g can chickpeas (garbanzos), rinsed and drained
Add the dumplings to the sauce and divide between serving ¼ cup (60ml) fig vinegar+
bowls. Serve with bread. Serves 4. ¼ cup (45g) brown sugar
+ Manchego is a hard Spanish cheese. You could also use pecorino or shaved manchego (see note, left), to serve
parmesan if it is unavailable.
++ If the mixture is a little sticky, dampen your hands slightly to make Heat the oil in a large non-stick frying pan over high heat. Add
it easier to handle. the chorizo, bay leaves and chickpeas, and cook, stirring, for
4–5 minutes or until golden brown and crisp. Add the vinegar
and sugar and cook for 30 seconds–1 minute or until slightly
reduced and syrupy. Serve with manchego. Serves 4.
+ Fig vinegar is available from specialty food stores. You could also use
balsamic vinegar.
 make now . chorizo

glazed chorizo with chickpeas and manchego

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 make now . chorizo

chorizo-stuffed squid with potato skordalia

102 www.donnahay.com
 This incredible flaky and
buttery morsel is the sausage
roll to end all others. Stuffed
with an irresistible filling of
chorizo, sprinklings of fresh
thyme, nutty pecorino and
delicate pink peppercorns, and
baked until perfectly crisp and
golden, it’s an Australian
favourite like you’ve
never seen it before.

chorizo and pink pepper sausage rolls

 smoked chorizo, maple and sweet potato hash

1 medium (500g) sweet potato (kumara), peeled and chopped

1 medium (450g) celeriac, peeled and chopped
2 tablespoons maple syrup
2 tablespoons extra virgin olive oil
sea salt and cracked black pepper
1 smoked chorizo (130g), sliced
3 eggs
150g stracchino +, chopped

Preheat oven to 200°C (400°F). Place the sweet potato, celeriac,

maple syrup, oil, salt and pepper on a large oven tray lined
chorizo-stuffed squid with potato skordalia with non-stick baking paper. Cook for 25 minutes, add the
chorizo and cook for a further 10 minutes or until golden and
¼ cup (50g) long-grain rice, cooked crisp. Preheat a grill (broiler) to high. Place the sweet potato
3 spicy fresh chorizo (350g), cases removed mixture and chorizo in a large baking dish. Crack the eggs
½ cup flat-leaf parsley leaves, chopped onto the mixture ++ and top with the cheese. Cook for
1 tablespoon finely chopped chives 5–6 minutes or until eggs are just set and the cheese is
sea salt and cracked black pepper melted. Sprinkle with pepper to serve. Serves 2.
10 medium squid (450g), cleaned and tentacles reserved + Stracchino is a young Italian cow’s milk cheese. Find it at delicatessens
1 tablespoons extra virgin olive oil and cheese stores. You can use taleggio if it is unavailable.
250g vine-ripened cherry tomatoes ++ Make a well for each of the eggs in the potato mixture before you crack
4 cloves garlic, sliced the eggs – this will help them hold their shape.
1½ cups (325ml) tomato puree (passata)
½ cup (80g) mixed whole olives chorizo and pink pepper sausage rolls
potato skordalia
750g sebago (starchy) potatoes, peeled and chopped 1½ cup (105g) fresh sourdough breadcrumbs
2 cloves garlic, crushed ¼ cup (60ml) dry sherry
¹⁄³ cup (80ml) extra virgin olive oil 6 fresh chorizo (750g), cases removed
2 teaspoons lemon juice 2 teaspoons pink peppercorns, lightly crushed, plus extra to serve
1 teaspoon sea salt flakes 2 tablespoons thyme leaves
1 cup (80g) finely grated pecorino pepato +
Preheat oven to 200°C (400°F). Place the rice, chorizo, parsley, 1 teaspoon sweet paprika
chives, salt and pepper in a large bowl and mix well to combine. 2 eggs
Stuff each squid tube with 2 tablespoons of the chorizo 2 sheets frozen butter puff pastry, thawed
mixture. Stuff the tentacles into the end of each squid
and secure with a toothpick. Set aside. Preheat oven to 220°C (425°F). Place the breadcrumbs and sherry
Heat the oil in a large, shallow heavy-based ovenproof pan. Add in a large bowl and mix to combine. Set aside for 5 minutes or
the cherry tomatoes and garlic and cook for 30 seconds–1 minute until the liquid has absorbed. Add the chorizo, peppercorn,
or until softened. Add the passata and stuffed squid and bring thyme, pecorino, paprika and 1 egg to the mixture and mix well
to the boil. Cover with a lid, place in the oven and cook for to combine. Lay the sheets of puff pastry on a flat surface. Shape
40–45 minutes or until tender. Remove the lid and cook for a half the chorizo mixture into a log at the short end of 1 pastry
further 12–15 minutes or until golden brown and caramelised. sheet. Roll to enclose, allowing a 3cm overhang. Seal, trimming
Add the olives and stir to combine. Set aside. any excess pastry. Repeat with remaining mixture and pastry.
While the squid is cooking, place the potato in a saucepan Lightly beat the remaining egg. Brush the top of each sausage
of cold salted water. Bring to the boil and cook for 6 minutes roll with the egg, place on large oven trays lined with non-stick
or until tender. Drain and mash. Place in a clean saucepan over baking paper and cook for 20 minutes. Remove from the oven,
medium heat. Add the garlic and mix to combine. Gradually brush again with the egg, sprinkle with extra peppercorn and
pour in the oil and mix to combine. Add the lemon juice and cook for 5 minutes or until golden. Serve. Serves 4.
salt and mix to combine. Top the skordalia with the squid + Pecorino pepato is a semi-hard cheese flavoured with whole peppercorns,
and sauce, and sprinkle with pepper to serve. Serves 4. available from specialty cheese stores (you can also use regular pecorino).
 make now . chorizo

smoked chorizo, maple and sweet potato hash

www.donnahay.com 105
 Fresh or air-dried, smoked or
unsmoked, subtly sweet or hot
with fiery spice… there are so
many different varieties, shapes
and sizes of this revered cured
pork sausage. Seasoned with a
festival of flavourings, with its
distinctive red colour coming
from paprika, chorizo can be
cooked or simply sliced as is to
enjoy on your tapas board or in
salads (semi-dried or fresh
varieties generally need to be
cooked). See our guide, right.
 make now . chorizo

chorizo VARIETIES
1. AIR-DRIED 2. FRESH 3. MINI 4. SPICY 5. SMOKED
These are usually made Made from ground pork Small in size but packed You’ll find plenty of This type of chorizo
from hand-chopped (rather than chopped with flavour, mini chorizo different types of chorizo undergoes a different
pork, which gives a pork, as is the case for are ideal for roasting or that offer varying curing process from
different texture to many dried chorizo), fresh baking whole in recipes amounts of spice. air-dried that lends
ground pork. They are chorizo are similar to – giving you enticing The type of paprika a distinctive smoky
semi-cured by air-drying regular fresh sausages in bite-sized morsels. They used to make the flavour. They can be
and most still need to be that they always require are fully cured and sausage will affect sliced and eaten without
cooked before eating. cooking before serving. completely dried, so you the level of heat, and cooking, but are also
Check your recipe to see Recipes will usually can also enjoy them sliced some are flavoured delicious when cooked
if the cases need to be require you to remove as is without any need with different types of within a variety
removed before cooking. the meat from the cases. for further cooking. chillies for extra kick. of recipes.

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polenta and mushroom pizza with taleggio and tarragon
 favourite things . polenta
RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART

Creating instant comfort by the creamy spoonful,

polenta is adored for its simple versatility. Simmered,
baked or flash-fried, partnered with oozing cheeses,
slow-cooked meats or fresh herbs – there’s so much
to be achieved with just a pot of this golden grain.
photography BEN DEARNLEY styling STEVE PEARCE

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 favourite things . polenta

polenta and parmesan-crumbed potatoes with rosemary salt

braised beef cheeks with creamy polenta

www.donnahay.com 111
 favourite things . polenta

smoky chilli pork and cornbread pie

1 tablespoon extra virgin olive oil

1.5kg boneless pork neck, trimmed and cut into 8 pieces
1 onion, finely chopped
4 cloves garlic, sliced
2 tablespoons tomato paste
2 teaspoons ground coriander
2 teaspoons ground cumin
400g can chopped tomatoes
3 cups (750ml) chicken stock
200g can chipotle chillies in adobo sauce +
¼ cup (45g) brown sugar
sea salt and cracked black pepper
400g can black beans, drained and rinsed
polenta and mushroom pizza 250g tub sour cream
with taleggio and tarragon cornbread topping
2 cups (340g) instant polenta (cornmeal)
50g unsalted butter, chopped ¾ cup (110g) plain (all-purpose) flour
2 cloves garlic, sliced 1½ teaspoons baking powder
250g mixed mushrooms +, thinly sliced sea salt and cracked black pepper
sea salt and cracked black pepper 1½ cups (375ml) buttermilk
6 sprigs tarragon 6 eggs, lightly beaten
2½ cups (625ml) milk 60g unsalted butter, melted
1 cup (170g) instant polenta (cornmeal)
½ cup (40g) finely grated pecorino Preheat oven to 180°C (350°F). Heat the oil in a large
200g taleggio ++, rind removed and torn heavy-based ovenproof saucepan. Add the pork, in 2 batches,
and cook, turning, for 6–8 minutes. Remove and set aside.
Preheat a grill (broiler) to high. Heat the butter in a large frying Add the onion and garlic to the pan and cook for 3 minutes.
pan over high heat. Add the garlic, mushroom, salt and pepper Add the tomato paste, coriander and cumin and cook for a
and cook, stirring, for 6 minutes. Add the tarragon and cook for further minute. Return the pork to the pan, add the tomatoes,
a further minute or until the mushrooms are golden. Set aside stock, chipotle chillies and sauce, sugar, salt and pepper and
and keep warm. mix to combine. Bring to a simmer, cover with a lid and place
Place the milk in a medium saucepan over high heat and in the oven. Cook for 2 hours or until the meat is tender. Remove
bring to the boil. Gradually whisk in the polenta and reduce from the oven and set aside to cool slightly. Shred the meat,
the heat to low. Cook, stirring, for 4 minutes or until thickened. using 2 forks, and place in a 34cm x 27cm deep roasting dish.
Remove from the heat, add the pecorino, salt and pepper and Add the black beans and mix to combine. Spoon over the
mix to combine. Spoon the polenta onto a medium lightly sour cream. Increase oven temperature to 200°C (400°F).
greased oven tray and spread out to a 3cm-thick rectangle. To make the cornbread, place the polenta, flour, baking
Top with the taleggio and mushroom mixture. Place under powder, salt and pepper in a large bowl and mix to combine.
the grill (broiler) and cook for 6 minutes or until the cheese Add the buttermilk, eggs and butter and mix to combine. Spoon
is golden. Serve. Serves 6. the polenta mixture over the pork mixture and place the dish
+ We used a mix of King Edward, Swiss brown and button mushrooms, on a baking tray. Cook for 30 minutes or until golden and the
but you can use any mushrooms you like. cornbread topping is cooked through. Serve. Serves 6–8.
++ Taleggio is a strong-flavoured Italian cheese available from + Chipotle chillies in adobo sauce are smoked, ripe jalapeño peppers
delicatessens and Italian grocery stores. If unavailable, you could use cooked down in a sauce of tomato, garlic, vinegar and spices and canned.
fontina instead. You can find them at some delicatessens, specialty food stores and online.

112 www.donnahay.com
smoky chilli pork and cornbread pie
 herb and goat’s cheese polenta chips

2 cups (500ml) milk

1 clove garlic, crushed
2 bay leaves
1 cup (170g) instant polenta (cornmeal)
sea salt and cracked black pepper
polenta and parmesan-crumbed potatoes 1 tablespoon finely chopped sage leaves
with rosemary salt 1 tablespoon finely chopped chives
2 tablespoons finely chopped flat-leaf parsley leaves
1.5kg Dutch cream (waxy) potatoes, peeled and chopped ¼ cup (20g) finely grated parmesan
½ cup (85g) instant polenta (cornmeal) 100g soft goat’s cheese, crumbled
½ cup (40g) finely grated parmesan vegetable oil, for greasing and frying
6 cloves garlic, thinly sliced store-bought black olive tapenade, to serve
½ cup (120g) store-bought duck fat
1 tablespoon finely chopped rosemary leaves Place the milk, garlic and bay leaves in a medium saucepan
2 tablespoons sea salt flakes over high heat and bring to the boil. Gradually whisk in the
whole-egg mayonnaise, to serve polenta, reduce the heat to low and cook, whisking continuously,
for 6 minutes or until very thick. Add the salt, pepper, herbs,
Place the potato in a large saucepan of cold salted water. Bring parmesan, goat’s cheese and mix to combine. Remove
to the boil and cook for 6–8 minutes or until tender. Drain and and discard the bay leaves. Lightly grease a 26cm x 35cm
return to the saucepan. Add the polenta, parmesan and garlic, oven tray with oil and press the polenta mixture evenly
cover with a lid and shake to coat the potato in polenta. into the tray. Refrigerate for 10 minutes or until firm.
While the potato is cooking, heat the duck fat in a large Fill a deep-sided frying pan with 5cm of oil and place over
non-stick frying pan over high heat. Add the potato and cook, medium heat until the temperature reaches 180°C (350°F) on
turning occasionally, for 8–10 minutes or until golden. a deep-frying thermometer. Cut the polenta into 2cm x 5cm
Place the rosemary and salt in a small bowl and mix to chips. Cook the chips, in batches, for 2–3 minutes or until
combine. Sprinkle the potato with the rosemary salt and golden. Sprinkle the chips with salt and serve with tapenade.
serve with mayonnaise. Serves 6. Serves 6.
 favourite things . polenta

herb and goat’s cheese polenta chips

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braised beef cheeks with creamy polenta quinoa and polenta risotto with
kale, pistachio and chervil pesto
2 tablespoons extra virgin olive oil
4 x 320g beef cheeks, trimmed 50g unsalted butter
sea salt and cracked black pepper 2 cloves garlic, crushed
1 carrot, finely chopped 2 eschalots (French shallots), finely chopped
1 stalk celery, trimmed and finely chopped ¼ cup (60ml) dry sherry
3 cloves garlic, crushed sea salt and cracked black pepper
¼ cup (70g) tomato paste 1 cup (170g) polenta (cornmeal)
½ cup (150g) store-bought caramelised onion relish 2 cups (500ml) chicken stock, warmed
2 bay leaves 3 cups (750ml) milk, warmed
1 cup (250ml) port ½ cup (40g) quinoa flakes
2 cups (500ml) beef stock ½ cup (40g) finely grated parmesan
¼ cup (60ml) sherry vinegar 200g triple cream brie, sliced
amaranth leaves and red-vein sorrel leaves, to serve kale, pistachio and chervil pesto
creamy polenta 1 cup chervil leaves, plus extra to serve
1 litre milk ½ cup dill leaves
2 bay leaves 1 clove garlic, crushed
1 cup (170g) instant polenta (cornmeal) 150g kale leaves, blanched
40g unsalted butter, chopped ½ cup (70g) pistachios, toasted
1 cup (120g) mascarpone ¼ cup (20g) finely grated parmesan, plus extra to serve
1 cup (250ml) milk, extra ¹⁄³ cup (80ml) extra virgin olive oil

Preheat oven to 180°C (350°F). Heat half the oil in a large To make the pesto, place the chervil, dill, garlic, kale, pistachio,
heavy-based ovenproof saucepan over medium heat. Sprinkle the parmesan and oil in a small food processor and process until
beef cheeks with salt and pepper and cook for 3–4 minutes each finely chopped. Set aside.
side or until well browned. Set aside. Add the remaining oil to the Place the butter in a medium saucepan over medium heat.
pan, add the carrot, celery and garlic and cook for 3–4 minutes Add the garlic and eschalot and cook for 4 minutes or until
or until golden. Add the tomato paste and caramelised onion soft. Add the sherry, salt and pepper and cook for 2 minutes.
relish and cook, stirring, for a further minute. Add the bay leaves, Add the polenta and cook, stirring, for 1 minute. Pour the stock
port, stock, vinegar and beef cheeks. Increase the heat to high and milk into a large jug and stir to combine. Add half the
and bring to a simmer. Cover with a tight-fitting lid, transfer to stock mixture to the polenta, 1 cup (250ml) at a time, adding
the oven and cook for 2 hours 15 minutes–2 hours 30 minutes more once the liquid has absorbed, and cook, stirring frequently,
or until the beef is tender. for 9–10 minutes. Add the quinoa flakes and the remaining stock
Remove the beef cheeks and set aside. Strain the sauce, mixture, 1 cup (250ml) at a time, and cook, stirring frequently,
discarding the solids. Return the beef cheeks and sauce to for a further 9–10 minutes. Remove from heat, add the parmesan
the pan and keep warm. and stir until combined. Top the risotto with the brie, pesto,
To make the creamy polenta, place the milk and bay leaves extra parmesan and extra chervil to serve. Serves 4.
in a large saucepan over medium heat and bring to a simmer.
Remove the bay leaves and reduce heat to low. Gradually add
the polenta and cook, whisking continuously, for 2–3 minutes
or until thickened. Add the butter, mascarpone, extra milk, salt
and pepper and whisk to combine. Divide the polenta between
plates. Slice the beef cheeks and place on top of the polenta.
Top with amaranth and sorrel leaves to serve. Serves 4.
 favourite things . polenta
CERAMIC BOWL FROM EARTH & BAKER. SEE DIRECTORY FOR STOCKIST DETAILS.

quinoa and polenta risotto with kale, pistachio and chervil pesto

www.donnahay.com 117
 fresh . green soups

celeriac, watercress, pea and ham hock soup

 Green
SOUPS
Ticking all sorts of feel-good boxes, our new
takes on cleansing green soup are vibrant with
tender, fresh vegetables and rich with simple
nourishing broths. They’re set to warm up
your winter in the most virtuous way.
photography BEN DEARNLEY styling STEVE PEARCE
RECIPES GEORGINA ESDAILE MERCHANDISING EMMALY STEWART
OPPSOTE PAGE (BOTTOM): CERAMIC BOWL FROM ITS A JOOK

www.donnahay.com 119
zucchini, kale and cauliflower soup
 fresh . green soups

chicken and broccoli miso noodle soup

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 These soothing bowls, packed with leaf y gree ns and fresh herbs,
promise comfort by the spoonful. Sneaking in flavourful additions – a
sprinkling of parmesan here, a creamy dash of yoghurt there – makes
for tempting crowd-pleas ers, perfect for stirring up on a frosty day.

spinach and herb spaetzle soup

celeriac, watercress, with crispy speck
pea and ham hock soup
1 litre chicken stock
1 tablespoon extra virgin olive oil 1 litre water
1 onion, chopped 2 sprigs oregano
2 cloves garlic, sliced 4 cups baby spinach leaves
1kg celeriac, peeled and chopped 1 zucchini (courgette), grated
6 cups (900g) frozen peas 1 teaspoon finely grated lemon rind
2 cups (30g) watercress sprigs sea salt and cracked black pepper
½ cup (140g) natural Greek-style (thick) yoghurt 150g piece speck, thinly sliced into 8 slices
micro (baby) mint leaves and black chia seeds, to serve 2 teaspoons extra virgin olive oil
ham hock stock 2 cups sorrel leaves
1.5kg ham hock finely grated parmesan, to serve
1 onion, peeled and quartered spinach and herb spaetzle
3 bay leaves 1 cup baby spinach leaves
8 sprigs thyme 1 cup flat-leaf parsley leaves
1 bulb garlic, halved 2 cups (300g) plain (all-purpose) flour, sifted
6 litres cold water 3 eggs
1 cup (250ml) milk
To make the stock, place the hock, onion, bay leaves, thyme, 1 teaspoon sea salt flakes
garlic and water in a large saucepan over high heat and bring
to the boil (ensure there is enough water to cover the hock). Preheat oven to 220°C (425°F). To make the spinach and herb
Reduce heat to medium and cook for 1 hour–1 hour 15 minutes spaetzle, place the spinach and parsley in a small food processor
or until the ham is tender. Remove the hock and set aside and process until fine. Place the flour, eggs, milk, salt and spinach
to cool slightly. Using 2 forks, shred the meat and set aside, mixture in a large bowl and whisk until smooth. Set aside.
discarding bone and skin. Strain the stock and set aside. Place the stock, water and oregano in a large saucepan over
Heat the oil in a large saucepan over high heat. Add the onion high heat and bring to the boil. Using a large spoon, push
and garlic and cook for 3–4 minutes or until softened. Add the spoonfuls of the spaetzle batter through the holes of a colander
celeriac and 1.5 litres of the reserved stock+ and bring to the into the boiling stock to make small dumplings. Cook for
boil. Cook for 12–15 minutes or until the celeriac is tender. Add 1–2 minutes or until the spaetzle rise to the surface. Add
the peas and cook for 1 minute or until soft. Remove from the the spinach, zucchini, lemon rind, salt and pepper to the
heat and add the watercress and yoghurt. Using a hand-held pan and stir until just warmed through.
stick blender, blend until smooth. Divide the soup between While the soup is cooking, place the speck on a large oven
bowls and top with the reserved shredded ham and mint tray lined with non-stick baking paper and drizzle with the oil.
leaves. Sprinkle with chia seeds to serve. Serves 4–6. Cook for 4–5 minutes or until golden brown and crisp. Divide
+ Any remaining stock can be kept frozen in an airtight container the soup between bowls, top with the speck, sorrel leaves and
for up to six months. parmesan, and sprinkle with pepper to serve. Serves 4–6.
 fresh . green soups

spinach and herb spaetzle soup with crispy speck

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 Classic chicken soup gets a super-gree n makeover with this
replenishing blend of celery and leek. The tender meat is
gently poached in the herby stock, with dukkah adding
a little spice and a touch of nutty crunch.

CERAMIC BOWL FROM ITS A JOOK. SEE DIRECTORY FOR STOCKIST DETAILS.

poached chicken, celery and leek soup

 fresh . green soups

poached chicken, celery and leek soup zucchini, kale and cauliflower soup

1 x 1.6kg chicken 2 tablespoons extra virgin olive oil

3 litres cold water 1 onion, chopped
1 sprig rosemary 4 cloves garlic, sliced
1 onion, peeled and quartered 1 bulb fennel, trimmed and chopped
1 bulb garlic, halved 400g cauliflower, cut into florets
2 bay leaves 1 tablespoon lemon thyme leaves
½ teaspoon black peppercorns sea salt and cracked black pepper
2 leeks, trimmed and thinly sliced 1 litre chicken stock
6 stalks celery, thinly sliced 2 cups (500ml) water
2 teaspoons sea salt flakes ¼ cup (20g) quinoa flakes
2 tablespoons store-bought dukkah 250g bunch kale, stalks removed and leaves chopped
micro (baby) lemon balm leaves (optional), to serve 3 zucchini (courgette), grated
1 cup (80g) finely grated parmesan
Place the chicken, water, rosemary, onion, garlic, bay leaves and 1 tablespoon finely grated lemon rind
peppercorns in a large saucepan over high heat. Bring to the boil, 250g haloumi, chopped
reduce heat to low and cook for 30 minutes or until the chicken 2 cups baby kale leaves
is cooked through. Remove the chicken, reserving the stock, and
allow to cool slightly. Using 2 forks, shred the meat and set aside, Heat half the oil in a large saucepan over high heat. Add the
discarding the skin and bones. Strain the reserved stock. onion, garlic and fennel and cook, stirring, for 3–4 minutes or
Place 2.5 litres of the strained stock+ in a large saucepan over until softened. Add the cauliflower, thyme, salt and pepper and
high heat and bring to the boil. Add the leek, celery, salt and cook for 4–5 minutes or until softened slightly. Add the stock
shredded chicken and cook for 4–5 minutes or until the leek is and water and bring to the boil. Reduce heat to medium and
softened. Divide the soup between bowls, sprinkle with dukkah cook for 10–12 minutes or until the cauliflower is tender. Add
and top with lemon balm leaves, if using, to serve. Serves 4–6. the quinoa flakes and kale and cook for 3–4 minutes or until the
+ Any remaining stock can be kept frozen in an airtight container for liquid is thickened and the kale is softened. Remove from heat,
up to six months. add the zucchini, parmesan and lemon rind. Using a hand-held
stick blender, blend until smooth.
While the soup is cooking, heat the remaining oil in a small
non-stick frying pan over high heat. Add the haloumi and cook,
stirring, for 4–5 minutes or until golden brown and crisp. Divide
the soup between bowls and top with the haloumi and baby
kale, and sprinkle with pepper to serve. Serves 4–6.

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 While the wholesome duo of silverbeet and kale take care of the
nutritious side of things, you’ll be forgiven for the deliciously indulgent
addition of a slice or two of golden and cheesy toasted baguette to this
sophisticated soup. It’s the ideal choice for weeknights or entertaining.

chicken and broccoli miso noodle soup

3 litres water
3 teaspoons dashi powder+ cavolo nero, silverbeet and fennel soup
¼ cup (55g) white miso paste
5cm piece ginger, peeled and sliced 2 tablespoons extra virgin olive oil
2 tablespoons soy sauce 1 onion, finely chopped
200g dried egg noodles 4 cloves garlic, sliced
400g broccoli florets 1 bulb fennel, finely chopped
4 baby bok choy, halved 1 tablespoon rosemary leaves
1 teaspoon sesame oil sea salt and cracked black pepper
500g chicken mince 3 cups (750ml) chicken stock
2 cloves garlic, crushed 3 cups (750ml) water
1 long green chilli, thinly sliced 3 cups (80g) shredded silverbeet (Swiss chard)
micro (baby) chives and micro (baby) purple shiso 150g cavolo nero (Tuscan kale), stalks removed
leaves, to serve 1½ cups (225g) frozen baby peas
8 baguette slices
Place the water in a large saucepan over medium heat and bring 200g stracchino +, sliced
to the boil. Add the dashi, miso, ginger and half the soy sauce
and cook for 10 minutes or until fragrant. Add the noodles and Heat the oil in a large saucepan over high heat. Add the
cook for 4 minutes or until almost cooked. Add the broccoli and onion, garlic, fennel, rosemary, salt and pepper and cook for
bok choy and cook for a further 2 minutes or until the broccoli 6–8 minutes or until soft. Add the stock and water and bring
and noodles are just tender. to the boil. Reduce heat to medium and cook for 10–12 minutes
While the soup is cooking, heat the sesame oil in a large or until reduced slightly. Add the silverbeet, cavolo nero and
non-stick frying pan over high heat. Add the chicken and garlic, peas and cook for 2 minutes or until the silverbeet is tender.
and cook, breaking up any lumps with a wooden spoon, for While the soup is cooking, heat the grill (broiler) to high. Top
4–5 minutes or until golden brown. Add the remaining soy the baguette slices with the stracchino, place on a large oven
sauce and stir to combine. Divide the chicken mixture between tray and cook for 2–3 minutes or until dark golden brown and
bowls and top with the noodles and soup. Sprinkle with the the cheese has melted. Divide the soup between bowls, top
chilli, chives and purple shiso leaves to serve. Serves 4–6. with the toasts and sprinkle with pepper to serve. Serves 4–6.
+ Dashi powder is a Japanese powdered soup stock. It’s available in the + Stracchino is available from delicatessens and cheese stores. If you
Asian aisle of supermarkets and in Asian grocers. can’t find it, you can substitute with mozzarella.
 fresh . green soups

cavolo nero, silverbeet and fennel soup

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 FIRE
&
Opposites attract. It’s a statement that rings
true for many aspects of life, but in the kitchen,
when hot, steaming puddings meet frosty scoops
of ice-cream, magic happens. Guided by the
combination of these contrasting temperatures,
we’ve reinvented some of our favourite desserts,
adding fresh bursts of frozen or chilled

RECIPES GEORGINA ESDAILE + STEVE PEARCE MERCHANDISING LYNSEY FRYERS

sweetness to liven up warming winter treats.
The result: melt-in-your-mouth comfort.

photography CHRIS COURT styling STEVE PEARCE

128 www.donnahay.com
 LUIGI BORMIOLI SUBLIME TALL TUMBLER FROM WILLIAMS-SONOMA.

cocoa granita with vanilla milk foam

sweet . fire and ice
 sweet . fire and ice

brûlée black rice pudding with coconut gelato

raspberry and chocolate toasted meringue popsicles

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 sweet . fire and ice

raspberry and chocolate caramel affogato with cinnamon churros

toasted meringue popsicles
8 scoops store-bought caramel ice-cream
500ml store-bought vanilla ice-cream, softened slightly 2 cups (500ml) hot strong espresso
250ml store-bought dark chocolate ice-cream, softened slightly cinnamon churros
250ml store-bought raspberry sorbet, softened slightly 1 cup (220g) white (granulated) sugar
meringue 1 teaspoon ground cinnamon
1¾ cups (385g) caster (superfine) sugar 100g unsalted butter, chopped
¼ teaspoon cream of tartar 1 cup (250ml) water
½ cup (125ml) water 1 cup (150g) plain (all-purpose) flour
150ml eggwhites (approximately 4 eggs) 3 eggs
vegetable oil, for deep-frying
Place a baking tray lined with non-stick baking paper in the
freezer to chill. Working quickly, spoon the ice-creams and To make the churros, place the sugar and cinnamon in a small,
sorbet in alternating layers into 8 x ¹⁄³-cup-capacity (80ml) shallow tray and mix to combine. Set aside.
popsicle moulds, making sure to press the ice-cream in to fill Place the butter and water in a medium saucepan over high
the moulds completely+. Insert popsicle sticks and freeze for heat and bring to the boil. Reduce heat to low, add the flour and
8 hours or overnight, until completely frozen. Remove the beat with a wooden spoon for 2 minutes or until the mixture
popsicles from the moulds and place on the prepared baking is smooth and comes away from the sides of the pan. Remove
tray until ready to use ++. from heat and add the eggs, one at a time, beating well after
To make the meringue, place 1¼ cups (275g) of the sugar, the each addition or until the mixture is glossy and smooth.
cream of tartar and water in a small saucepan over high heat Spoon the mixture into a piping bag fitted with a 1cm
and stir with a metal spoon until just combined. Bring to the star-shaped nozzle. Fill a large saucepan half-full with oil and
boil and cook for 4 minutes or until the sugar has dissolved heat to 180°C (350°F) on a deep-frying thermometer. Pipe 4cm
and the mixture has reduced slightly. lengths of the mixture into the oil in batches, using scissors to
While the sugar syrup is cooking, place the eggwhites in snip the lengths. Cook, turning occasionally, for 2–3 minutes
the bowl of an electric mixer and whisk on high speed until or until golden. Remove with a slotted spoon and drain on
soft peaks form. Gradually add the remaining sugar to the paper towel. While still hot, toss the churros in the cinnamon
eggwhites and whisk until stiff peaks form. With the motor sugar and thread onto small metal skewers. Divide the
running, add the sugar syrup in a thin, steady stream and ice-cream between 4 x 2-cup-capacity (500ml) tall glasses.
whisk for 10 minutes or until thick, glossy and completely Pour over the coffee and serve with the churros. Serves 4.
cooled. Working quickly, spread ½ cup of the meringue mixture
onto each popsicle and, using a kitchen blowtorch, torch until
golden. Serve immediately. Makes 8.
+ It’s important to fill the moulds completely, if there are any gaps in
the ice-cream, the popsicles may crack when you try and remove them.
++ Hold the popsicle moulds under slightly warm running water
to help easily remove the popsicles from the moulds.

Piping hot espresso poured over a spoonful of cold ice-cream – the

classic warm-meets-cold affogato makes a feast for the senses. Add extra
flair to this perfect pick-me-up with skewers of cinnamon-dusted
churros, crisp and golden on the outside with a soft and fluffy centre.

132 www.donnahay.com
caramel affogato with cinnamon churros
coconut crumbed deep-fried ice-cream bars
 sweet . fire and ice

Take a moment to marvel at our

coconut crumbed deep-fried deep-fried ice-cream.
ice-cream bars Bars of ice-cream cased in coconut
2 litres store-bought vanilla ice-cream
are flash-fried until crunchy,
1 egg creating a warm outer shell for the
1 cup (150g) plain (all-purpose) flour
¾ cup (180ml) iced water
frozen ice-cream. Drizzle over
2 cups (150g) shredded coconut chocolate ganache and sprinkle with
2 cups (140g) panko (Japanese) breadcrumbs
150g dark chocolate, chopped salty peanuts. But don’t wait too
½ cup (125ml) single (pouring) cream
long – it’ll melt before you know it!
vegetable oil, for deep-frying
½ cup (70g) beer nuts, chopped

Line the base and sides of a 20cm square cake tin with
non-stick baking paper and place in the freezer until ready
to use. Place scoops of the ice-cream in the bowl of an electric
mixer and beat on low speed for 30 seconds or until softened.
Working quickly, spoon the ice-cream into the prepared tin
and, using a palette knife, smooth to an even layer. Freeze
for 3–4 hours or until completely frozen.
Line a small baking tray with non-stick baking paper and
place in the freezer until ready to use. Working quickly, cut
the ice-cream into 12 x 3cm x 10cm bars. Place on the prepared
tray and freeze until needed.
Place the egg, flour and water in a medium bowl and whisk
to combine. Place the coconut and breadcrumbs in a shallow
tray and mix to combine. Working with one bar at a time,
dip into the egg batter, shaking off any excess, and roll in the
crumb mixture to coat. Place immediately in the freezer and
freeze for 1–2 hours or until very firm. Repeat with the
ANDO’S TALL GLASS FROM GINGKO LEAF. SEE DIRECTORY FOR STOCKIST DETAILS.

remaining ice-cream bars.

While the ice-cream is freezing, place the chocolate and
cream in a small saucepan over low heat and cook, stirring,
for 3–4 minutes or until melted and smooth. Set aside and
keep warm.
Fill a large, deep saucepan half-full with oil and place over
medium heat until the temperature reaches 190°C (375°F) on a
deep-frying thermometer. Cook the ice-cream bars, in batches,
for 30 seconds–1 minute or until golden brown and crisp. Drain
on paper towel. Drizzle with the melted chocolate, sprinkle
with nuts and serve immediately. Makes 12.

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 sweet . fire and ice

cocoa granita with vanilla milk foam brûlée black rice pudding with coconut gelato

1 tablespoon vanilla extract 1½ cups (300g) black rice

4½ cups (1.125 litres) water 3 cups (750ml) water
1 cup (220g) caster (superfine) sugar ½ cup (125ml) coconut cream
½ cup (50g) Dutch cocoa, sifted ½ cup (100g) grated dark palm sugar
2 cups (500ml) milk ½ cup (75g) white (granulated) sugar
1 vanilla bean, split and seeds scraped store-bought coconut gelato, to serve

Place the vanilla extract, water, sugar and cocoa in a medium Place the rice and water in a medium saucepan over high heat
saucepan over high heat. Bring to the boil, reduce heat to and bring to the boil. Reduce heat to low, cover, and cook for
medium and cook for 2 minutes or until slightly reduced. 18–20 minutes or until thickened and most of the liquid has
Allow to cool slightly. been absorbed. Add the coconut cream and palm sugar, cover,
Pour the mixture into a 20cm x 30cm metal slice tin and and cook for a further 10–12 minutes or until thickened and the
freeze for 6–8 hours or until completely frozen. Using a fork, rice is soft. Divide between 6 x 1-cup-capacity (250ml) bowls.
rake the granita and freeze until ready to use. Sprinkle with the white sugar, and, using a kitchen blowtorch,
Place the milk and vanilla bean and seeds in a small torch until the sugar is caramelised. Set aside for 3–4 minutes
saucepan over high heat and bring to just below the boil. or until the sugar hardens. Top with scoops of gelato and serve
Remove from the heat, discarding the vanilla bean, and, immediately. Serves 6.
using a hand-held stick blender, blend until the milk is
foamy. Divide the granita between glasses and spoon
over the hot foam to serve. Serves 6. molten dulce de leche lava cakes

2 eggs
2 egg yolks, extra
1 teaspoon vanilla extract
There’s nothing more satisfying 1½ cups (450g) store-bought dulce de leche
¼ cup (35g) plain (all-purpose) flour, sifted
than breaking into this warm lava cake store-bought vanilla ice-cream, to serve
and releasing its molten centre
Preheat oven to 220°C (425°F). Place the eggs, extra yolks
of melted dulce de leche onto the plate. and vanilla in the bowl of an electric mixer and whisk for
As it swirls together with vanilla 4–5 minutes or until very thick and pale. Add the dulce de
leche and whisk on low speed until just combined. Add the
ice-cream, it becomes a sweet and flour and carefully fold through the mixture. Divide the

creamy sauce to complete this mixture between 4 x 1-cup-capacity (250ml) metal dariole
moulds. Place the moulds on a small baking tray and cook
decadent dessert. for 10–12 minutes or until golden brown but still slightly soft
in the middle. Allow to stand in the moulds for 1 minute.
Using a small knife, carefully loosen the edges of the mould
and invert the puddings onto plates. Serve immediately with
ice-cream. Serves 4.

136 www.donnahay.com
molten dulce de leche lava cakes
 RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART

A soul-warming medley of bold, fragrant spices and rich black tea, chai is much more than
just a revitalising brew – here it lends its vibrant aroma to the most inspired desserts.
Infused in sticky syrups or baked within golden tarts or fluffy cakes, these spiced treats
will light you up from the inside and provide a little sweet solace on wet and windy days.
photography BEN DEARNLEY styling STEVE PEARCE

138 www.donnahay.com
 JAN BURTZ FOR ABC KITCHEN WHITE SHARE PLATE FROM ABC HOME.

marble chai bundt cake with maple syrup

inspired . chai
 inspired . chai

chai tea
4 star-anise
8 cardamom pods
2 cinnamon sticks
8 whole cloves
¼ teaspoon freshly grated nutmeg
whiskey and chai filo bread 1 vanilla bean, split and cut into 3cm lengths
and butter puddings ¼ cup (20g) loose-leaf black tea
8 x 20cm squares muslin, for making tea bags
2 cups (500ml) single (pouring) cream
3 eggs Place the star-anise, cardamom pods, cinnamon, cloves,
½ cup (110g) caster (superfine) sugar nutmeg and vanilla in a mortar and pestle or small food
1 cup (175g) brown sugar processor and grind until lightly crushed. Add the black tea and
2 tablespoons loose chai tea (see recipe, right) mix to combine. To make tea bags, layer the muslin squares
2 teaspoons ground cinnamon in doubles to make 4 squares. Divide the tea mixture between
1 teaspoon ground ginger the squares, gather the ends together to enclose the tea and
¼ teaspoon ground nutmeg tie with kitchen string. Makes 4 tea bags or ½ cup loose tea.
1 teaspoon ground cardamom Tip: The tea will keep in an airtight container for up to three months.
24 sheets filo (phyllo) pastry
250g unsalted butter, melted
whiskey chai syrup marble chai bundt cake with maple syrup
2 chai tea bags (see recipe, right)
½ cup (125ml) water 2½ cups (375g) self-raising (self-rising) flour
½ cup (110g) caster (superfine) sugar 1½ cups (330g) caster (superfine) sugar
¼ cup (35g) raisins 4 eggs
2 tablespoons whiskey 1½ cups (375ml) milk
250g butter, melted
Preheat oven to 180°C (350°F). Heat the cream in a medium ¼ cup (60ml) maple syrup, warmed, to serve
saucepan over medium heat until just boiling. Remove from chai marble mixture
the heat. Place the eggs and caster sugar in a bowl and whisk 1 tablespoon loose chai tea (see recipe, above)
to combine. Gradually add the warm cream, whisking until well ½ cup (75g) self-raising (self-rising) flour
combined. Pour the mixture into 4 x 1¼-cup-capacity (310ml) 2 tablespoons dark brown sugar
ramekins. Set aside. 40g unsalted butter, melted
Place the brown sugar, chai tea, cinnamon, ginger, nutmeg 1½ teaspoons ground mixed spice
and cardamom in a small bowl and mix to combine. Brush
each sheet of filo with butter and sprinkle with the chai spice Preheat oven to 160°C (325°F). To make the chai marble
mixture. Fold each sheet in half, scrunch up the pastry and mixture, place the chai tea, flour, sugar, butter and mixed
place 6 sheets into each ramekin, pushing down slightly. spice in a small bowl and rub together with your fingers until
Allow to stand for 5 minutes. Place on a baking tray and it resembles breadcrumbs. Set aside.
cook for 20–25 minutes or until golden and set. Place the flour, sugar, eggs, milk and butter in a large bowl
While the puddings are cooking, make the syrup. Place the and whisk until smooth. Add the marble mixture and, using
tea bags, water and caster sugar in a small saucepan. Place a palette knife, gently swirl through. Pour the mixture into a
over low heat and stir to dissolve the sugar. Increase heat to well-greased 3-litre bundt tin. Place on a baking tray and cook for
high and cook for 6 minutes or until thickened and syrupy. 1 hour 15 minutes or until cooked when tested with a skewer.
Remove from the heat. Add the raisins and whiskey and mix Turn out onto a wire rack and allow to cool for 10 minutes in the
to combine. Remove the tea bags and discard. Drizzle the tin. Gently remove the tin and allow the cake to cool slightly.
syrup over the puddings to serve. Makes 4. Drizzle with warm maple syrup to serve. Serves 8–10.
whiskey and chai filo bread and butter puddings

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chocolate chai waffles with chewy chai slice with cinnamon sugar
spiced chocolate syrup
230g unsalted butter, chopped
1½ cups (225g) plain (all-purpose) flour 3¼ cups (485g) plain (all-purpose) flour
¼ cup (35g) cornflour (cornstarch) 1½ tablespoons loose chai tea (see recipe, page 140)
1 teaspoon baking powder 1 teaspoon ground ginger
¼ cup (25g) Dutch cocoa 2 teaspoons ground cinnamon
2 tablespoons loose chai tea (see recipe, page 140) ½ teaspoon bicarbonate of (baking) soda
1 teaspoon ground mixed spice 1 teaspoon baking powder
½ cup (110g) caster (superfine) sugar 3 cups (525g) brown sugar
1½ cup (375ml) buttermilk 3 eggs, beaten
¼ cup (60ml) vegetable oil 1½ tablespoons white (granulated) sugar
2 eggs, separated 1 teaspoon ground cinnamon, extra
vanilla ice-cream, to serve
chocolate chai and honey syrup Preheat oven to 160°C (325°F). Place the butter in a medium
½ cup (125ml) honey frying pan over high heat. Cook for 6 minutes or until the
¼ cup (55g) caster (superfine) sugar butter is nutty brown. Set aside to cool slightly.
2 teaspoons loose chai tea (see recipe, page 140) Place the flour, chai tea, ginger, cinnamon, bicarbonate
½ cup (125ml) water of soda, baking powder and sugar in a large bowl and mix
50g dark chocolate, finely chopped to combine. Add the browned butter and eggs and mix
well to combine. Spoon the mixture into a lightly greased
Place the flour, cornflour, baking powder, cocoa, chai tea, 20cm x 30cm slice tin lined with non-stick baking paper and
mixed spice and sugar in a large bowl and mix to combine. smooth the top with a palette knife. Place the white sugar
Add the buttermilk, vegetable oil and egg yolks and whisk and cinnamon in a small bowl, mix to combine and sprinkle
until smooth. Place the eggwhites in a medium bowl and over the top of the batter. Cook for 25–30 minutes or until a
whisk until stiff peaks form. Gently fold the eggwhites into skewer comes out a little tacky. Set aside to cool in the tin
the flour mixture to combine. Preheat a lightly greased waffle completely+. Cut into 5cm squares to serve. Makes 24.
maker according to manufacturer’s instructions. Cook ¾-cup + The slice will sink a little while cooling. Store in an airtight container
of the waffle mixture for 3–4 minutes or until crisp. Repeat for up to a week.
with the remaining mixture to make 6 waffles.
While the waffles are cooking, make the syrup. Place the
honey, sugar, chai tea and water in a small saucepan over low
heat. Stir to dissolve the sugar. Increase the heat to high, add
the chocolate and mix to combine. Bring to a simmer and
cook for 4 minutes or until syrupy. Divide the waffles between
plates and top with ice-cream and syrup to serve. Serves 6.
FLIP FLOP SLIP CUPCAKE DISH IN WHITE FROM THE FORTYNINE STUDIO.
inspired . chai

chocolate chai waffles with spiced chocolate syrup

www.donnahay.com 143
chewy chai slice with cinnamon sugar
 JAN BURTZ WHITE ICE CREAM BOWL FROM ABC HOME. SEE DIRECTORY FOR STOCKIST DETAILS.

chai portuguese custard tarts

inspired . chai

www.donnahay.com
145
 chai portuguese custard tarts chai cream cake with spiced sugar

¾ cup (165g) caster (superfine) sugar 3 eggs

¾ cup (180ml) water ¾ cup (165g) caster (superfine) sugar
6 whole cloves ¾ cup (105g) plain (all-purpose) flour
2 cinnamon sticks ½ cup (125ml) milk
8 green cardamon pods, bruised 2 teaspoons loose chai tea (see recipe, page 140)
2 star-anise ¼ teaspoon ground cardamom
rind of 1 lemon ½ teaspoon ground ginger
1 vanilla bean, split and seeds scraped ½ teaspoon ground cinnamon
¼ cup (35g) cornflour (cornstarch) 1 cup (250ml) single (pouring) cream
1½ cups (375ml) milk ½ cup (80g) icing (confectioner’s) sugar, sifted
3 egg yolks ¼ teaspoon loose chai tea (see recipe, page 140), extra
½ teaspoon loose chai tea (see recipe, page 140) ¼ teaspoon ground cinnamon, extra
1 teaspoon brown sugar
¼ teaspoon ground cinnamon Preheat oven to 180°C (350°F). Lightly grease a 7cm deep,
1 x 375g sheet all-butter puff pastry+, halved 20cm round cake tin and line the base with non-stick baking
1 tablespoon water, for brushing paper. Set aside.
Place the eggs and caster sugar in the bowl of an electric
Preheat oven to 200°C (400°F). Place the caster sugar, water, mixer and whisk on high speed for 10 minutes until thick and
cloves, cinnamon sticks, cardamom, star-anise, lemon rind pale. Sift the flour three times and set aside.
and vanilla in a saucepan over low heat and stir until the sugar Place the milk, chai tea, cardamom, ginger and cinnamon
is dissolved. Increase heat to high and bring to the boil for in a small saucepan over medium heat. Bring just to the boil.
4 minutes or until thickened slightly. Strain the syrup, Remove from heat. With the motor running, gradually pour
discarding the solids. the hot milk into the egg mixture. Sift half the flour mixture
Place the cornflour and ½ cup (125ml) of the milk in a large over the egg mixture and, using a large metal spoon, gently fold
bowl and mix until smooth. Add the egg yolks and whisk to to combine. Repeat with the remaining flour mixture. Pour the
combine. Add the remaining milk and the sugar syrup and cake batter into the tin and cook for 20 minutes or until the
whisk until combined. Pour the egg mixture into a medium sponge springs to the touch and comes away from the sides of
saucepan over medium heat and bring to the boil. Reduce heat the tin. Remove the cake from the tin and cool completely on
to low and cook, whisking continuously, for 6 minutes or until a wire rack covered with a tea towel. Once cool, slice in half.
the mixture has thickened. Place in a bowl, cover with plastic Place the cream and ¼ cup (40g) of the icing (confectioner’s)
wrap and set aside to cool completely. sugar in a bowl and whisk until soft peaks form. Spread
Place the chai tea, brown sugar and ground cinnamon in one cake half with half the cream and sandwich with the
a small bowl and mix to combine. Brush one half of the pastry remaining cake half. Top with the remaining cream. Place
lightly with water. Sprinkle with the tea mixture and sandwich the remaining icing sugar, extra chai tea and extra cinnamon
with the remaining pastry. Press well to seal. Starting at the in a bowl and mix to combine. Dust the top of the cake with
short end of the pastry, tightly roll into a log and cut into the chai icing sugar to serve. Serves 6.
12 x 1cm-thick rounds. Lay the pastry rounds between sheets

Cook’s tip
of non-stick baking paper and roll out to 12 x 12cm rounds.
Carefully press the pastry rounds into a 12 x ½-cup-capacity
(125ml) lightly greased muffin tray. Divide the cooled custard
between the pastry cases and smooth the tops. Cook for + We've made our own blend of spices to make a homemade
28–30 minutes or until the custard is just blistered and chai tea mix, but you can also buy store-bought tea bags or
golden. Allow to cool in the tray for 5 minutes. Turn out loose tea, if you prefer.
onto a wire rack to cool completely. Makes 12.
+ It’s important to use an all-butter puff pastry to achieve the light,
crispy pastry of an authentic Portuguese tart.

146 www.donnahay.com
 inspired . chai

chai cream cake with spiced sugar

PHOTOGRAPHY WILLIAM MEPPEM STYLING EMMALY STEWART. MUUTO VISU SLED BASE CHAIR IN GREEN FROM
LIVING EDGE. MEDIUM EDO BOWL IN LIMESTONE FROM BISON HOME. BASIX LINEN NAPKIN IN NOX MELANGE FROM
HALE MERCANTILE CO. SLIT TABLE ROUND IN GREEN FROM CULT. AYTM SPATIA FOREST GLASS VASE FROM URBAN
COUTURE. SMALL MUUTO SILENT VASE IN GREEN FROM LIVING EDGE. GREEN MARBLE LENS BOX FROM HAY.

S tyle an travel
Clockwise from top left: Tapas
hi-ball glass in sage, $11.95, from
Country Road. Roly wooden cup,
$59, from Ginkgo Leaf. Alavo
small platter in mineral green,
$49.95, from Country Road.
Medium edo bowl in limestone,
$39.95, from Bison Home. Xinqi
art glaze series tea cups, $139
(set of 4), from Ginkgo Leaf.
Charm cutlery set, $99 (16-piece
set), from Freedom. Large Ferm
Living neu plate, $89, from
Urban Couture. Basix linen
napkin in nox melange, $22,
from Hale Mercantile Co. Small
bison serve bowl in stormcloud,
$27, from Bison Home. Guinomi
ceramic cup by Yoshi Takahashi,
$25, from Ginkgo Leaf.
 . style .

winter
GREENS
With shades of emerald and botanical greens dressed up with dark,
dramatic accessories, your winter table has never looked cooler.
photography WILLIAM MEPPEM styling EMMALY STEWART

Roly wooden cup, $55, from Ginkgo Leaf. Charm cutlery set, $99 (16-piece set), from Tapas hi-ball glass in sage, $11.95,
Green marble round coasters, $60 (set of Freedom. Ikea 365+ carafe with stopper, from Country Road. Hexagonal wooden
4), from Basic Habitat. Barber & Osgerby $4.99, from Ikea. Ori grinder in army chopping board, stylist’s own. Xinqi
olio cereal bowl, $19.95, from Royal green, $63, from Hay. Tapas breakfast art glaze series tea cups, $139 (set of 4),
Doulton. Basix linen napkin in nox bowl, $14.95, from Country Road. Gordon from Ginkgo Leaf. Flocca linen tablecloth
melange, $22, from Hale Mercantile. Serax Ramsay maze side plate in sage, $9.95, in ayrton, from $169, from Hale
Pure by Pascale Naessens plate, $35.50, from Royal Doulton. Large Ferm Living Mercantile Co. Muuto Visu sled base
from Beautiful Spaces Inside and Out. neu plate, $89, from Urban Couture. chair in green, $405, from Living Edge.

www.donnahay.com 151
 Choose SMOOTH bottle-green
glass and speckled marble
accents to TRANSFORM your
kitchen with this masculine
Top left: Edo bowl medium in limestone,
yet ULTRA-REFINED look.
$39.95, from Bison Home. Valerie
Restarick Celadon serving platter, $175,
Mr Kitly. Italian green marble rectangular
tray, $179, from Urban Couture. Ferm
Living neu stone salad bowl, $129, from
Urban Couture. Charm cutlery set, $99
(16-piece set), from Freedom. Terunobu
hirata green katakuchi bowl, $75, from
Mr Kitly. Top right: Kastrull pot with lid in
green, $29.99, from Ikea. Ori grinder in
army green, $63, from Hay. Ferm Living
tea light candleholder in green, $39, from
Urban Couture. Green marble canister,
$165, from Basic Habitat. Utensils stylist’s
own. Green marble lens box, $156, from
Hay. Willow canister, $34.95, from
Freedom. Right: Ferm Living neu pitcher
large, $129, small, $49, from Urban
Couture. Olive oak spoon, $14, and
marmalade oak spoon, $12, from Funkis.
Serax bottle green/clear, $79.95, from
Beautiful Spaces Inside and Out. Green
marble round coasters, $60 (set of 4),
from Basic Habitat. Tapas hi-ball glasses
in sage and grey, $11.95 each, from
Country Road. Revive 1.5L drink
glass bottle, $17.95, from Domayne.
 . style .
SEE DIRECTORY FOR STOCKIST DETAILS.

Rectangular slate board, $50, from

Basic Habitat. Xinqi art glaze series
tea cups, $139 (set of 4), from
Ginkgo Leaf. Stone rolling pin, $23,
from Hay. Green marble board, $75,
from Zakkia. Zak Chalmers porridge
bowl #2, $65, from Mr Kitly. Pestle
from granite mortar and pestle,
$29.95, from Wheel & Barrow.

www.donnahay.com 153
 . travel .

galle fort
SRI LANKA
PHOTOGRAPHY TONY AMOS WORDS LEE TULLOCH

When the Portuguese got blown off the spice route in the 16th century, they founded
a small fort on the south coast of Sri Lanka. A century later, the Dutch conquered it
and created a grid of streets lined with charming low-rise colonial houses and shops.
These days, Galle Fort, still populated with descendants of the Muslim Moors who
traded there, is a UNESCO World Heritage Site and Sri Lanka’s most vibrant and
beautiful city. Artists, writers and a new generation of traders selling fashion, fragrance
and stylish homewares have moved into the now-costly houses. But the old colonial fort
still sings with the atmosphere of the days when cinnamon was as precious as gold.
 Opposite page: Galle Lighthouse, one of the oldest in Sri Lanka. This page (clockwise, from left): A vibrant
fruit stall at the food and spice market; fishing boats docked at the beach just beside the fort; local
fishermen sell their fresh catch, straight off the boat; the colourful tuk tuk (motorised rickshaw) is the
best way to get around town; Galle Fort has some of the best preserved architecture in all of South Asia.

see & do
WALK THE HEIGHTS
The Dutch built impregnable fortifications
around the inner city in the 17th century
and these thick sea walls helped to
protect Galle Fort from the 2004 tsunami.
The ramparts, as they are known, can be
walked around, giving a 360-degree view
of the port and surrounding countryside.
Here, young men do a roaring trade jumping
off the perilous cliffs for tourists and the
city’s famed lace makers hawk their lovely
handmade doilies and nightgowns.

SHOP FOR RICHES

The narrow streets of the fort house
some of the best fashion and homewares
boutiques in Sri Lanka. First stop should be
Barefoot at 41 Peddlar St, a colourful bazaar
offering hand-woven fabric, bright toys
and linen clothing. Galle is famed for its
gemstones and MM Ibrahim sells some
of the most covetable jewellery in the
fort, while MimiMango stocks beautiful
jewelled kaftans. Many boutiques also have
delightful cafes tucked away at the back.

TO MARKET
Galle lies in the midst of Sri Lanka’s
cinnamon-producing region and was once
a major port on the spice route. Galle’s spice
and food market springs up each day just
outside the fort’s walls. Stock up on bags
of true ground Ceylon cinnamon, fragrant
oils, bundles of cinnamon sticks and curry
powders from dozens of competing vendors,
some of whom will ship internationally.
www.donnahay.com 155
. travel .

stay & relax

BYGONE ROMANCE
Galle Fort’s most luxurious hotel,
Amangalla, is also its most historic
– the original building on the site dates
back to 1684. Once known as the New
Oriental Hotel, a favoured stopover for
globetrotting P&O passengers, now it’s one
of Aman Resorts’ finest hotels. A splendid
restoration of the grande old dame, it
boasts a chilled spa and shady garden
pool that’s a true oasis from the bustle
of the fort. aman.com/resorts/amangalla

COLONIAL GEM
Opening onto a lush frangipani-filled
courtyard and pool, the Galle Fort Hotel
was first an 18th-century Dutch mansion.
The UNESCO-awarded architecture is the
star here, with generous sized rooms and
family-friendly suites. galleforthotel.com

DISCRETE HIDEAWAY
The Dutch House overlooks Galle Fort
from a hill that is minutes away by foot
or tuk tuk. The 1712 house, which is set
in tropical gardens with an infinity pool
and croquet lawn, has only four suites
and spacious antique-filled living areas.
Guests have the option of dining in
the courtyard of sister property The
Sun House. thedutchhouse.com

GETTING THERE
Sri Lankan Airlines codeshares with
Qantas to Colombo via Singapore. From
there, Galle Fort is a two-hour drive on
a recently built expressway. qantas.com
 Clockwise from far left: Amangalla’s front
balcony; soak up some sun at the Amangalla
pool; Sugar Bistro and Wine Bar is housed in a
historic old hospital; The Dutch House’s rooms
are filled with historic antiques and decor;
The Dutch House verandah looks out onto
a lush tropical garden; The Dutch House lobby.

sri lankan chicken curry

½ teaspoon fenugreek seeds

2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 tablespoons vegetable oil
2kg chicken thigh fillets, bone-in, skin on
1 teaspoon sea salt flakes
1 onion, finely chopped
4 cloves garlic, crushed
2 tablespoons grated ginger
1 teaspoon paprika
½ teaspoon ground turmeric
eat & drink 1 cinnamon stick
5 cardamom pods, bruised
CURRY WITH A VIEW 1 lemongrass stalk, halved and bruised
Mama’s Rooftop Cafe is hidden away 400g can chopped tomatoes
up a few flights of stairs above a shop 400g can coconut milk
house, but the climb is worth it. The ½ cup (125ml) water
views across Galle Fort to the mosque 2 sprigs fresh curry leaves
and lighthouse are superb, especially lime wedges and store-bought roti,
if a visit is timed to capture the sunset. to serve
The hearty, homestyle curry banquets
hit the spot. mamas-galle-fort.com Place the fenugreek, coriander, fennel
and cumin seeds in a small frying pan
MINISTRY OF SPICE over medium heat and cook for 3 minutes
The Tuna & the Crab, a contemporary or until fragrant. Allow to cool slightly,
Japanese-style restaurant in the recently place in a small food processor and
restored Old Dutch Hospital, is the latest process until finely ground. Set aside.
creation by Dharshan Munidasa, whose Heat the oil in a large heavy-based
RECIPE JESSICA BROOK MERCHANDISING EMAMALY STEWART

Ministry of Crab is one of Colombo’s hottest frying pan over medium heat. Sprinkle
FOOD PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE

restaurants. The signature spicy garlic chilli the chicken with the salt and cook,
crab is a must-try. thetunaandthecrab.com turning, for 8 minutes or until golden.
Remove and set aside.
CHIC BISTRO Add the onion, garlic, ginger, paprika,
Sugar Bistro and Wine Bar is another turmeric, cinnamon, cardamom and
of the eateries housed in the beautiful ground spices, and cook for 4 minutes,
Old Dutch Hospital, serving modern stirring. Add the lemongrass, tomato,
food with some Sri Lankan specials in coconut milk, water and curry leaves and
a high-ceilinged, airy room. Head down bring to a simmer. Return chicken to the
to the old hospital in the evening and pan, cover with a lid and reduce heat to low.
grab a table at any of the upstairs bars Cook for 40 minutes or until the chicken
for a sundowner with seductive views is tender. Divide the curry between bowls
of the Indian Ocean. sugarcolombo.com and serve with lime and roti. Serves 4.

www.donnahay.com 157
 stockists

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

CUP CONVERSIONS FOR BASIC INGREDIENTS

+ ABC Home abchome.com; [email protected]
1 cup almond meal (ground almonds) 110g 3¾ oz
+ ASOS asos.com
1 cup brown sugar 175g 6 oz
+ Basic Habitat basichabitat.com; info@basichabitat
+ Beautiful Spaces Inside and Out (02) 9310 7776; 1 cup white (granulated) sugar 220g 7 oz

beautiful-spaces.com.au 1 cup caster (superfine) sugar 220g 7 oz

+ Bison Home (02) 6257 7255; www.bisonhome.com 1 cup icing (confectioner’s) sugar 150g 5 oz
+ Boden bodenclothing.com.au
1 cup plain (all-purpose) or self-raising flour 150g 5 oz
+ Country Culture 1300 887 607; countryculture.com.au
1 cup fresh breadcrumbs 70g 2²⁄³ oz
+ Concept Japan conceptjapan.com.au
+ Country Road 1800 801 911; www.countryroad.com.au 1 cup finely grated parmesan 80g 2½ oz

+ Cult 1300 768 626; cultdesign.com.au 1 cup uncooked rice 200g 7 oz

+ Domayne domayneonline.com.au 1 cup cooked rice 165g 5¾ oz

+ Earth & Baker ceramichomewares.com.au;
1 cup uncooked couscous 200g 7 oz
[email protected]
1 cup cooked, shredded chicken, pork or beef 160g 5¾ oz
+ Eb&ive (02) 9667 1991; ebandive.com.au
1 cup pitted olives 160g 5¾ oz
+ Elise Cameron-Smith elisecameron-smith.com.au
+ Fairweather Design 0413 606 066; fairweatherdesign.com.au
LIQUID MEASURES
+ Fallen Broken Street fallenbrokenstreet.com
cups metric imperial
+ First Born firstborn.net.au; [email protected]
+ Freedom 1300 135 588; freedom.com.au ¼ cup 60ml 2 fl oz

+ Funkis (02) 9358 3093; funkis.com ¹⁄ ³ cup 80ml 2½ fl oz

+ Ginkgo Leaf (02) 9328 0585; ginkgoleaf.com.au ½ cup 125ml 4 fl oz
+ Hale Mercantile Co (03) 9939 1267; halemercantileco.com
²⁄ ³ cup 160ml 5 fl oz
+ Hay (02) 9538 0855; hay.dk
¾ cup 180ml 6 fl oz
+ Hunter hunterbootsaustralia.com.au
+ Homecamp 0416 013 508; homecamp.com.au 1 cup 250ml 8 fl oz

+ Its a Jook itsajook.com 2 cups 500ml 16 fl oz (1 American pint)

+ Leo & Bella 0438 733 088; leoandbella.com.au 2½ cups 625ml 20 fl oz (1 Imperial pint)
+ Levi’s levis.com.au
4 cups 1 litre 32 fl oz
+ Living Edge 1300 132 154; livingedge.com.au
+ Mr Kitly (03) 9078 7357; mrkitly.com.au SOLID MEASURES
+ Nomades Home 0412 017 690; nomadeshome.com
metric imperial
+ Ondene (02) 9362 1734; ondene.com.au
20g ¾ oz
+ Pony Rider (02) 8911 3518; ponyrider.com.au
60g 2 oz
+ Royal Doulton 1300 852 022; royaldoulton.com.au
+ Scotch & Soda webstore.scotch-soda.com.au 125g 4 oz

+ Te Amo (02) 9388 2169; teaamo.com.au 180g 6 oz

+ The Fortynine Studio thefortynine.com.au; 250g 8 oz
[email protected]
500g 16 oz (1 lb)
+ The Lost and Found Department 0414 474 686;
1kg 32 oz (2 lb)
thelostandfounddepartment.com.au
+ Wheel & Barrow (08) 8282 2100; wheelandbarrow.com.au If items are not listed, they are from Donna Hay’s personal
+ Williams-Sonoma williams-sonoma.com.au collection or from overseas. All prices listed are approximate
+ Urban Couture (02) 9698 0736; urbancouture.com.au and correct at the time of going to press. Details were given
+ Zakkia (02) 8002 7498; zakkia.com.au by the suppliers and manufacturers listed.
 advertising directory
EACH ISSUE, WE BRING YOU THE LATEST PRODUCTS AND SERVICES FROM OUR ADVERTISERS.

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 recipe index
MEAT & POULTRY smoked chorizo, maple and quinoa and polenta risotto with
braised beef cheeks with sweet potato hash 104 kale, pistachio and chervil pesto 116
creamy polenta 116 smoky chilli pork and cornbread pie 112 roasted savoy cabbage
celeriac, watercress, pea smoky eggplant, lamb sausage with horseradish 90
and ham hock soup 122 and potato pizza 60 rosemary and speck mac and cheese 34
cider-glazed bacon with spiced yoghurt roast lamb 25 spaghetti with pancetta, sauerkraut
savoy colcannon 90 sri lankan chicken curry 157 and mascarpone 29
chicken and broccoli miso sticky chicken and shiitake spicy tomato and bean soup with
noodle soup 126 cabbage rolls 90 crispy speck 58
chorizo and pink pepper sausage rolls 104 sticky chilli glazed beef with spinach and herb spaetzle soup
creamy chicken, silverbeet and shiitake mushrooms 62 with crispy speck 122
ricotta baked cannelloni 62 sticky mustard and marmalade zucchini, kale and cauliflower soup 125
crispy chilli chicken 26 pork chops 24
glazed chorizo with chickpeas za’atar spiced pork with SOMETHING SWEET
and manchego 100 warm couscous salad 58 banana and almond porridge
green tabasco and coriander with burnt butter honey 37
butter roasted chicken 22 FISH & SEAFOOD brûlée black rice pudding
harissa meatballs with lentils chorizo-stuffed squid with with coconut gelato 136
and cavolo nero 62 potato skordalia 104 caramel affogato with
kale pesto, goat’s curd and coconut laksa with coriander cinnamon churros 132
pancetta toasted sandwiches 56 fish balls 21 chai cream cake with spiced sugar 146
miso chicken and corn pot pies 60 creamy potato and sauerkraut soup chai portuguese custard tarts 146
oven-roasted chorizo with with hot smoked salmon 31 chewy chai slice with
pedro ximénez 100 crispy fish with parsnip mash cinnamon sugar 142
poached chicken, celery and creamed spinach 56 choc-hazelnut beignets 71
and leek soup 125 prawn and mushroom dumplings 23 chocolate chai waffles with
pork and sauerkraut meatballs roasted cauliflower, caper spiced chocolate syrup 142
with quince glaze 30 and tuna spaghetti 58 cocoa granita with vanilla milk foam 136
pork meatball, savoy cabbage and sea urchin and tarragon coconut crumbed deep-fried
pasta soup 89 butter lobster pasta 82 ice-cream bars 135
prune-stuffed crispy pork smoked paprika and oregano coffee and date porridge 39
with roasted red cabbage 92 deep-fried squid 20 malted milk sugar cookies 71
ricotta dumplings with trout, leek and artichoke chowder pies 79 marble chai bundt cake
spicy chorizo sauce 100 wakame smoked oysters 76 with maple syrup 140
sauerkraut, swiss cheese and mixed seed, coconut and
spicy salami fritters 28 VEGETABLES, PASTA & CHEESE ginger porridge 40
artichoke and pesto mac and cheese 32 molten dulce de leche lava cakes 136
blue cheese mac and cheese raspberry and chocolate toasted
with sage and pecan crumb 35 meringue popsicles 132
caramelised onion and brie self-saucing mocha
mac and cheese 33 chocolate puddings 82
cavolo nero, silverbeet and tea-soaked prune porridge 38
fennel soup 126 whiskey and chai filo bread
herb and goat’s cheese polenta chips 114 and butter puddings 140
polenta and mushroom pizza
with taleggio and tarragon 112 EVERYTHING ELSE
PHOTOGRAPHY CHRIS COURT

polenta and parmesan-crumbed chai tea 140

potatoes with rosemary salt 114 juniper and dill pickled red cabbage 92
potato, tarragon and cabbage pie 89 maple hot chocolate with
whipped cream 71
potato and rosemary soda bread 76
roasted garlic and fennel spread 76

www.donnahay.com 161
 things I love

‘AKUNA’ WOOD/PRODUCE CARRIER BY FAIRWEATHER DESIGN FROM COUNTRY CULTURE.

days by the fire

STYLING EMMALY STEWART PHOTOGRAPHY WILLIAM MEPPEM

Wrapping up in a cosy throw on a couch in front of an open fire is one of my favourite

SEE DIRECTORY FOR STOCKIST DETAILS.

things to do in winter, and I love how a fireplace can become the centre of the home and
a focus of family life. At my place, a flickering fire is the perfect way to distract my two
boys from becoming permanently glued to their television, computer or phone screens
– we all like to sit around and watch as the glowing embers turn into roaring flames while
we have a chat and catch up on our day (and if I’m lucky, they’ll even help me by heading
outside to go on a hunt for kindling). Enjoying a relaxed afternoon while the fire fills the
house with warmth and the sound of gentle crackling is my idea of a blissful winter’s
day – add a cheeseboard to share and perhaps a glass of wine, and I’m all set!

162 www.donnahay.com
brilliance

new series may 24

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