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FR ESH + LIGHT
CLEAN EATING
fresh coconut
ISSUE 3
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DESIGNED TO MATCH
Not only are Fisher & Paykel products designed to match each other,
providing a consistent aesthetic in your kitchen, but they also are
designed to match the life you live. Designed for every space from
a compact apartment to a spacious family room; with the performance
required by both a weekday cook and a weekend gourmet, we
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have the perfect match for your kitchen and the life lived within it.
fisherpaykel.com.au/designedtomatch
Seven hundred
and twenty, in case
youre counting.
BETTER HEALTH
Blenders and juicers are easy and efficient tools to help you meet your nutritional needs. With a fabulous range available
at Harvey Norman, nows the time to give your health a real kick-start with drinks everyone can enjoy.
SUMMER
BLITZ
JUICE
For a refreshing Summer
Juice great for BBQs try
our Summer Blitz Juice full
of nutrients and enzymes.
RETAINS
VITAMINS
& MINERALS
TIP
B6000SV
POWERFUL
900W!
KEEN ON GREEN
Start the day right with a boost of green goodness!
Spinach is high in fibre and vitamins A and K; while
kiwifruit fights bloating and aids digestion. Celery gives
you vital antioxidants and fibre, and spinach is great for
hair, skin and bone health. Crunchy apple, banana and
kiwifruit make this recipe a flavour hit! Packed with slow
burning energy, its the perfect way to start your day.
14 of a green
apple with skin
14 of a red apple
with skin
2 dashes of water
12 a banana
1 handful of spinach
12 a kiwifruit
BLEND
SMOOTHIES UP
TO 42%* FINER
VARIABLE
SPEED
WHY CHOOSE
THE BOSS?
TYPICAL
BLENDER
THE
BOSS
20%
80%
PARTICLES
UNDER 200
PARTICLES
INCLUDES
RECIPE BOOK
*Blend smoothies that are 42% finer than some other blenders. Test conducted at University of Sydney, June 2015. Results will vary based on blending time and other variables.
316114_NAU
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editors
L ET T ER
Ive never been very good at following strict rules, so when it comes to healthy
eating, I like to keep things as simple as possible. Thats why I am so in love
with our latest beautiful issue of Fresh + Light, packed with another stunning
collection of inspiring recipes to help you enjoy lighter, more balanced meals.
Even if your new year resolutions seem like a distant memory, this issue will
help you make a clean start for 2016. Try our low-carb pizzas, with lighter
veg packed bases (page 64) or our colourful salads bursting with superfood
grains and all things virtuous. Plus, we have so many refreshing ideas for
guilt free desserts you just have to try the irresistible cucumber, lime and
mint popsicles (page 84) and my favourite dairy-free ice creams, all made
with coconut milk! (page 134). Everyone always asks me what my secret to
maintaining a balanced life is, and I can honestly say, its no secret! I try to cook
from scratch as much as possible and eat natural, minimally processed foods
(with lots of fresh vegetables). Most of all, I enjoy my food, and I know that if
you take time to prepare a nutritious meal and share it with people you love,
it never fails to make you feel great that works for me anyway. I hope you enjoy!
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editors
MUS THAVES
SIMPLY LOVELY
Ive started the year with a few fresh buys
some a little more indulgent than others!
From on-trend updates for the home to luxe
treats to make you feel great from the inside
out, these are my latest must-haves
Im extending my current
obsession with linen sheets
to my pyjamas! This cute
sleepwear set from In Bed
is 100 per cent linen and is
seriously super soft. Love
the drawstring shorts!
KEEPING IT NEUTR AL
PHOTOGRAPHY BEN DEARNLEY STYLING EMMALY STEWART. SHORT SLEEVE SHIRT AND LINEN SHORTS
IN WHITE FROM IN BED. METRO TABLE LAMP FROM FREEDOM. CHOPPING STOOL FROM RABBIT TRAP
TIMBER. TAN LEATHER CUSHIONS WITH BELGIUM LINEN BACK, MADE TO ORDER, FROM URZON.
Sleeping beauty
RARE DRY GIN FROM FOUR PILLARS GIN. SERUM, VOLUMISING CONDITIONER, HYDRATING SHAMPOO,
SEA SALT SPRAY, THE FOUNDATION, ALL FROM MR SMITH. THE ORIGINAL LONG SET FROM WET LEOPARD.
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11
editors
HBT ELITE SKIN FEMALE COMPRESSION TANK AND HBT ELITE SKIN FEMALE COMPRESSION THREE-QUARTER TIGHT FROM
HUEGILL BODYTECH. EXFOLIATING SWIPEYS, LIPS!, VERY USEFUL FACE CREAM, EXCEPTIONOIL, FACE HERO AND PROPERLY
CLEAN, ALL FROM GO-TO SKIN CARE. YONANAS MAKER FROM YONANAS.
MUS THAVES
85% DARK CHOCOLATE 2015 HARVEST, CHOCOLATE COATED INCAN BERRIES IN COCONUT MYLK CHOCOLATE, CHOCOLATE COATED ALMONDS IN MYLK &
CARAMEL CHOCOLATE, ALL FROM LOVING EARTH. REHAB (CLEANSE & DETOX) AND I NEED A MOMENT TEAS, FROM LITTLE WILDLING CO. VITAMIX S30 FROM
VITAMIX. RABBIT TRAP MEDIUM SHARE PLATTER WITH RED X FROM RABBIT TRAP TIMBER. SERVE ME UP BOARD FROM TIMBERMILL. WHITE MARBLE CHEESE
KNIFE FROM PAPAYA. CHEESE CLUB (AGED TOM, SAINT, 1792, SPICED CHERRIES), FROM BRUNY ISLAND CHEESE CO. SEE DIRECTORY FOR STOCKIST DETAILS.
FEEL-GOOD SNACKING
BEAUTIFULLY BLENDED
need a moment?
Cheese, please!
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13
FR ESH + LIGHT
wondering
whats for dinner?
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PREMIUM LIVING
HEAD OF SALES
recipes
shopping list
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Environment
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Certification applies to
Offset Alpine Printing
21
76
SPECIAL DAYS
EVERY DAY
POP TO IT!
ALL DRESSED UP
21
SEAWEED SALADS
CUCUMBER
26
52
64
TAKE A SLICE
A QUICK DIP
31
SPICE MIX
way to beat afternoon hunger pangs
POWER PESTO
SIMPLE SKEWERS
76
38
88
100
READY TO ROLL
40
TOP BUN
DAIRY-FREE ICE-CREAM
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110
MANGO
16
50
SWEET BLISS
45
124
134
contents
I S SUE 3
64
100
EVERY ISSUE
EDITORS MUST-HAVES
GLOSSARY
10
SUBSCRIBE
THINGS I LOVE
60
162
STYLE
The metal of the moment, copper shines
in a modern table setting of clean marble
basics and neutral timber accents
149
STOCKISTS
Where to find our favourite products and
the items that feature in these pages, as
well as our handy conversion chart
157
RECIPE INDEX
Easily find every fresh and light recipe
from this issue categorised and right
at your fingertips
158
AD DIRECTORY
cover
fresh coconut
PH OTO G R APHY
159
S T Y L IN G
BEN DEARNLEY
DONNA HAY
fisherpaykel.com
POP TO I T!
Enjoy a better start to the day with these clever breakfast popsicles. All set to grab and
go in the morning, these frosty winners are packed with all things deliciously good.
PH OTO G R APHY
WILLIAM MEPPEM
S T Y L IN G
HANNAH MEPPEM
21
fresh
BR E A K FAST POPSICL E S
MAKES 8 .
+ Look for low sugar granola in the health food aisle of your
supermarket.
++ Date syrup is a natural sweetener with richness and
treacly depth. You can find it in health food stores.
www.donnahay.com
MAKES 8.
fresh
BR E A K FAST POPSICL E S
24
the refrigerator to chill for 30 minutes until the oats are softened.
Place the mango, coconut milk and chia seeds in a blender and blend
until smooth. Divide between 8 x 13-cup-capacity (80ml) popsicle
Divide the bircher between the moulds and insert popsicle sticks.
moulds and insert popsicle sticks. Freeze for 34 hours or until set.
www.donnahay.com
MAKES 8.
MAKES 8.
Looking for a versatile healthy cooking oil ? Try Melrose Organic Coconut
Oil. The perfect addition to your summer smoothies or as an alternative to
butter in baking, Melrose Organic Coconut Oil is ideal for frying stir-frys,
scrambled eggs or baking potatoes. Try Unrefined Coconut Oil if you want
to add a delicious coconut aroma and flavour to your cooking, or if you
prefer a more subtle flavour try our Refined Coconut Oil.
Melrose Organic Coconut Oils are certified organic and Australian owned
and can be found in the health food aisle.
Visit www.melrosehealth.com.au for more information.
SWEET BL ISS
Nutritious snacking is made easier with our new recipes for raw bliss balls.
Just mix and roll these energy boosting blends of nuts, seeds and superfoods
to beat afternoon cravings and put an extra little spring in your step.
WILLIAM MEPPEM
26
www.donnahay.com
S T Y L IN G
PH OTO G R APHY
light
SUM M E R BL ISS BA LLS
MAKES 28 .
MAKES 28 .
light
SUM M E R BL ISS BA LLS
juice and half the coconut in a food processor and process for
Place the dates, carrot, cinnamon, nutmeg, ginger, LSA mix and
MAKES 28 .
MAKES 28 .
29
FR ESH + LIGHT
on sale 2 May
ne x te
is su
TAKE A SLICE
Weve updated our favourite weeknight dinner and low-carb hero, the frittata,
with these new ideas so simple to make and packed with nutritious vegetables.
PH OTO G R APHY
WILLIAM MEPPEM
S T Y L IN G
HANNAH MEPPEM
31
fresh
V EGETA BLE FR I T TATAS
SERVES 46 .
SERVES 46 .
Tip: You can also cook this in an 8 cup capacity (2 litre) baking
sweet potato and
spinach frittata
33
fresh
V EGETA BLE FR I T TATAS
34
saucepan over high heat and bring to the boil. Reduce heat to low, cover
(1.5-litre) ovenproof frying pan over medium heat, add the leek and
and cook for 15 minutes. Remove from the heat and set aside to steam
garlic and cook for 45 minutes or until softened. Set aside to cool
slightly. Place the eggwhites, eggs, yoghurt and chive in a large bowl
the eggs and garlic in a large bowl and whisk to combine. Add the basil,
and whisk to combine. Add the zucchini, basil, capers, salt and
ricotta, onion, tomato, salt, pepper and cup of the cooked quinoa.
pepper and stir to combine. Pour into the frying pan and cook in
the oven for 3040 minutes or until cooked through. Top with the
muffin tin lined with paper cases. Top with the remaining quinoa and
cook for 30 minutes or until firm and golden. Serve with pesto.
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SERVES 46 .
MAKES 12 .
SPICE M IX
Keep your snack mixes all natural and preservative-free by making your own. These
crunchy bites are perfect party starters, and are ideal for an easy guilt-free nibble.
WILLIAM MEPPEM
S T YLIN G
PH OTO G R APHY
light
SPICE D SNACK S
MAKES 1 CUPS.
MAKES 2 CUPS.
Tip: This snack will keep in an airtight container for up to two weeks.
37
POWER PESTO
Tossed through pasta, dolloped over grilled meats or served as a dip with crunchy raw
vegetables, these super-green pestos are a quick, easy way to add a flavour boost to your day.
WILLIAM MEPPEM
S T Y L IN G
JUSTINE POOLE
PH OTO G R APHY
fresh
POWER PESTO
Place the kale, nori, salt, almonds, garlic and lemon juice in a
Place the spinach, basil, cashews, garlic, salt, lemon juice and
the motor is running, gradually add the oil and water, and process
chopped. While the motor is running, gradually add the oil and
until combined. Top with chopped almond and serve with baby
water, and process until combined. Top with extra basil and
MAKES 2 CUPS .
MAKES 1 CUPS .
39
REA DY TO ROL L
Loaded with healthy wholegrains, fresh seafood and tangy pickles, or all rolled
up in a light omelette wrap, your lunchtime sushi just became better than ever.
WILLIAM MEPPEM
ST YLING
PHOTOG R APHY
fresh
THE NEW SUSHI
+ Soba are Japanese noodles made from buckwheat and wheat flour.
You can find 100% buckwheat flour varieties for a gluten free option.
Find green tea soba noodles in Asian supermarkets and grocers.
++ Kimchi is a Korean spicy fermented cabbage known to help
aid digestion. Find it at Asian supermarkets and grocers.
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41
fresh
THE NEW SUSHI
43
fresh
THE NEW SUSHI
Place the quinoa and water in a medium saucepan over high heat.
wasabi and mirin in a large bowl and mix to combine. Place 2 sheets
Bring to the boil, cover with a lid and reduce the heat to low. Cook
for 12 minutes or until almost tender. Remove from the heat and
a sheet long enough to completely cover the kingfish. Spread with half
the salt mixture, top with the kingfish and cover with the remaining
To make the wasabi tofu dressing, place the tofu, wasabi and
and refrigerate for 30 minutes. Remove the kingfish from the plastic
Set aside.
wrap and wipe with paper towel to completely remove the salt
mixture. Using a sharp knife, thinly slice into 24 pieces.
Place the eggs, fish sauce and milk in a bowl and whisk to combine.
Heat a 20cm non-stick frying pan over medium heat and brush with
While the kingfish is curing, place the rice, water and salt in a
half the sesame oil. Place cup of the egg mixture into the pan and
medium saucepan over high heat. Bring to the boil, cover with a lid
gently tilt the pan to evenly spread the mixture. Cook for 1 minute
and reduce heat to low. Cook for 25 minutes or until almost tender.
each side or until golden. Repeat with the remaining egg mixture to
Remove from the heat, add the mirin and vinegar and stir to combine.
Cover with a lid and set aside for 10 minutes. Allow to cool.
Spread 2 tablespoons of the rice on half of each nori sheet. Top
with the cabbage, avocado, snow pea sprouts, ginger and kingfish.
Increase the heat to high, add the remaining oil and cook the
mushroom, stirring occasionally, for 34 minutes or until golden.
Place 1 omelette on a sushi mat, spread with 1 tablespoon of the
Take 1 corner from the filled end of the nori, fold over the filling to
the centre of the opposite edge, and roll to form a cone. Repeat with
cup of the quinoa mixture over the nori, top with one-quarter
each of the radish, kale, onion and mushrooms and roll to enclose.
MAKES 8 .
Repeat with the remaining ingredients. Slice into rounds and serve
with soy sauce and extra wasabi.
44
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TOP BUN
Satisfy fast-food cravings with our vegetarian burgers, packed with power vegies
and lighter sauces, all on a wholesome bun its lunch you can feel great about.
PH OTO G R APHY
WILLIAM MEPPEM
S T Y L IN G
45
light
M E AT-F R E E BURGE RS
salt in a small food processor and process until smooth. Set aside.
Place the mushrooms in a large food processor and pulse until
coarsely chopped. Place in a large bowl. Place the tofu and water
beans, zucchini and salt in a large food processor and pulse until
Add the tofu mixture, tahini, egg, togarashi, garlic, salt, pepper and
the mixture just comes together. Place the mixture in a large bowl,
add the quinoa flakes and remaining sunflower and pumpkin seeds,
Shape the mixture into 4 patties. Place the remaining quinoa flakes
and mix well to combine. Shape into 4 patties and place on a lightly
on a plate and gently press each patty into the flakes to coat.
greased large oven tray lined with non-stick baking paper. Brush
Heat the oil in a large frying pan over medium heat. Cook the
patties for 23 minutes each side or until golden and crispy.
To serve, spread 2 tablespoons of the tofu mayonnaise on the base of
each bun, top with a patty, snow pea sprouts, cucumber, daikon, ginger
and sesame seeds. Top with the remaining bun half to serve.
SERVES 4.
the patties with half the oil and cook for 10 minutes. Turn the
patties over, brush with the remaining oil and cook for another
10 minutes or until firm and golden.
Spread the base of each bun with beetroot dip and top each with
a patty, the yoghurt, watercress, radish and coriander. Sprinkle
serve.
SERVES 4 .
47
Place the eggs, garlic, salt and pepper in a bowl and whisk to
combine. Place the quinoa flakes in a separate bowl. Working
with one eggplant slice at a time, dip the eggplant into the egg
mixture and then into the quinoa flakes, pressing to coat.
Heat half the oil in a large non-stick frying pan over medium
heat and cook half the eggplant for 34 minutes each side or until
golden and crisp. Repeat with remaining oil and eggplant.
Spread the base of each roll with the pesto. Place a layer of
eggplant and tomato on each base and repeat to make 2 layers. Top
with the mozzarella, zucchini, basil and remaining tomato.
Sprinkle with salt and pepper and sandwich with remaining roll
half to serve.
SERVES 4 .
2 eggs
2 cloves garlic, crushed
sea salt and cracked black pepper
1 cups (285g) quinoa flakes
1 eggplant (aubergine), sliced into 8 x 1cm rounds
2 tablespoons extra virgin olive oil
4 wholemeal seeded bread rolls, halved
cup (130g) store-bought basil pesto
250g cherry tomatoes, sliced
125g buffalo mozzarella, torn
1 zucchini (courgette), shredded
cup basil leaves
48
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light
M E AT-F R E E BURGE RS
To make the pickled red onion, place the onion and vinegar in
a bowl, toss to combine and set aside to pickle for 15 minutes.
SERVES 4 .
ALL DRESSED UP
Creamy salad dressings no longer have to be your guilty pleasure with these lighter
versions, ideal for tossing through your greens or livening up wraps and sandwiches.
PH OTO G R APHY
WILLIAM MEPPEM
S T Y L IN G
JUSTINE POOLE
light
CR EA M Y DR E SSI NGS
1 avocado, chopped
cup flat-leaf parsley leaves
cup mint leaves
2 teaspoons lemon juice
1 tablespoon baby capers, drained and rinsed
sea salt and cracked black pepper
cup (125ml) water
1 green onion (scallion), chopped
Place the tofu, mustard, garlic, vinegar, parmesan, oil and salt
in a food processor and process until smooth. Serve.
MAKES 1 CUPS .
MAKES 1 CUP.
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51
SEAWEED SALADS
Scatter your salads with this simple superfood! Seaweed is full of a range of
essential nutrients and adds a flavourful hit to fresh, summery dishes.
WILLIAM MEPPEM
S T Y L IN G
PH OTO G R APHY
fresh
SEAWE ED SA LA DS
53
fresh
SEAWE ED SA LA DS
with a lid. Cook for 4045 minutes or until tender and the water
has absorbed. Set aside.
While the rice is cooking, place the eggs in a medium saucepan
of boiling water and cook for 6 minutes. Transfer to a bowl of iced
water and allow to cool for 10 minutes. Peel the eggs and place in a
small bowl with the soy sauce, turning to coat, for 10 minutes or
until coloured. Remove the eggs, reserving half the soy sauce. Cut
large oven trays lined with non-stick baking paper and cook for
To make the tahini dressing, place the tahini, water and lemon
juice in a bowl and whisk to combine. Place the arame, coriander,
kale, beans, sesame seeds, onion, reserved soy sauce and the tahini
dressing in a bowl and toss to combine. Divide among bowls and top
all sides and thinly slice. Place the noodles, seaweed salad, sugar
snap peas, bean sprouts and dressing in a bowl and toss to combine.
SERVES 4
Divide the mixture among 4 plates and serve with the tuna and
+ Soba are Japanese noodles made from buckwheat and wheat flour.
You can find 100 per cent buckwheat flour varieties for a gluten-free
cold water and set aside for 15 minutes. Drain before using.
SERVES 4 .
tuna and soba noodle wakame salad with lotus root chips
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55
fresh
SEAWE ED SA LA DS
SERVES 4 .
+ Nori is a red seaweed that becomes green or black once dried. The
large dried sheets are often used to make sushi rolls but you can also
buy it in flakes to sprinkle through salads or coat seafood or meat.
Find it in health food stores and select greengrocers.
56
www.donnahay.com
cooks tips
+ Seaweed comes in many
#lovepulses
A QUICK DI P
Light, easy and seriously tempting, were loving these wholesome seed dips spread
on wraps and sandwiches. Or, serve simply with crackers and vegetable crudits.
PH OTO G R APHY
WILLIAM MEPPEM
S T YLIN G
HANNAH MEPPEM
Place the beans, seeds, yoghurt, lemon juice, salt and pepper
MAKES 1 CUPS .
MAKES 1 CUPS .
Tip: Try as a lighter substitute for mashed potato with fish or meat
light
SE E DE D DI PS
squeeze the garlic cloves out of their skins and place in a large bowl.
Add the sesame seeds, tahini, cumin, coriander, lemon juice, water,
Place the seeds, peas, feta, garlic, salt, pepper and lemon juice
salt and pepper. Using a hand-held stick blender, blend until smooth.
MAKES 1 CUP.
MAKES 1 CUPS .
Tip: This dip will keep refrigerated for 3 4 days. You can turn
Tip: This dip is also delicious tossed through spelt pasta or spread
59
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a
fresher
approach
to
eating
POWER
Everyone loves a pizza, but with these clever
versions, you can enjoy it without the guilt!
Start with a lighter base made from zucchini,
cauliflower or super-charged quinoa, then top
with nutrient-rich vegetables for a new favourite
that means you can ditch those takeaways.
PH OTO G R APHY
ANSON SMART
S T Y L IN G
JUSTINE POOLE
PACKED
PI Z Z A
Cauliflower ,
car amelised
onion and goats
cheese piz z a
www.donnahay.com
65
Preheat oven to 200C (400F). To make the quinoa base, place the
quinoa and water in a medium saucepan over high heat. Bring to the
boil, cover with a lid and reduce the heat to low. Cook for 12 minutes
or until tender. Remove from the heat and set aside to cool.
sugar, oil and salt on a large oven tray lined with non-stick baking
and pepper in a large bowl and mix to combine. Divide the mixture
in half and place each portion on a lightly greased large oven tray
lined with non-stick baking paper. Press each portion into a 20cm
oil and garlic in a bowl and stir to combine. Brush the eggplant
salt and pepper and mix to combine. Divide the mixture between
with the harissa mixture and cook for 3 minutes on each side or
2 lightly greased large oven trays lined with non-stick baking paper,
spread out each to form a 30cm circle and cook for 15 minutes.
Divide the onion mixture between the pizza bases, top each with
a little of the goats cheese and cook for a further 1015 minutes
Spread the bases with the labne and tomato, top with the eggplant
and chilli and cook for a further 10 minutes or until the base is crisp.
To make the labne dressing, place the labne and lemon juice in
or until the base is golden and cooked through. Top with the
a bowl and whisk to combine. Top the pizzas with the coriander
MAKES 2 .
MAKES 2 .
Quinoa piz z a
with grilled
harissa
eggplant
and labne
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67
Gluten-free
mushroom piz z a
with buffalo
moz z arella
and chilli
MAKES 2 .
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69
70
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MAKES 2 .
Z ucchini piz z a
with pesto,
tomato, basil
and ricotta
MAKES 4 .
cheats
yoghurt and
artichoke
piz z as
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73
broccoli, olive
and pine nut
whole-wheat
piz z a
cooked through.Top with the anchovy, spinach, olives and pine nuts.
Serve with lemon wedges, if using.
MAKES 2 .
75
PH OTO G R APH Y
S T Y L IN G
CHRIS COURT
JUSTINE POOLE
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77
SERVES 4.
78
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MAKES 12.
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SERVES 4.
83
MAKES 8.
+ You can find agave syrup (nectar) in the health food aisle
of some supermarkets and in health food stores.
84
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SERVES 4.
86
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SERVES 46.
This perfect
teams luscious,
delicate cucumber
with
and natural yoghurt
for a guilt-free dessert
thats wonderfully
light and refreshing.
a da
of
e
h
l
t
i
fe
n
i
tahini
BEN DEARNLEY
JUSTINE POOLE
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89
SERVES 4.
r aw honey Unlike
most commercial honeys,
this natural sweetener
is cold-extracted and
unpasteurised so its
nutrients are not damaged
by heat. It contains enzymes
that can help aid digestion.
Find it at health food stores.
90
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BR EAK FAST
ricotta and banana toasts with cinnamon tahini
pr eserved lemon A
SERVES 4.
LU NCH
cauliflower falafels with creamy tahini-yoghurt sauce
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93
DR INK
date and tahini smoothie
SERVES 4.
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DI N N ER
green bean and freekeh salad with grilled tahini chicken
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Place the freekeh and water in a medium saucepan over high heat,
cover and cook for 10 minutes. Reduce heat to low, remove the lid
Working quickly, pour the warm tahini into the honey, whisking
to combine. Add the pistachio and stir to combine. Pour into in a
While the freekeh is cooking, place the garlic, tahini, lemon juice,
lightly greased 20cm x 10cm loaf tin lined with non-stick baking
extra water, salt and pepper in a large bowl and stir to combine. Add
the chicken and mix to coat. Cover with plastic wrap and refrigerate
for 10 minutes to marinate.
Cut the fudge into 5cm x 2cm pieces. Spread the sesame seeds out
on a plate and press the fudge into the seeds to coat.
SERVES 4.
MAKES 20.
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DESSERT
tahini and pistachio fudge
PH OTO G R APHY
CHRIS COURT
S T YLIN G
JUSTINE POOLE
The light and smoky hero of the grill, skewers make a fast
and flavoursome addition to summer barbecues (with the
help of a few quick sauces and homemade marinades).
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4 lemongrass stalks
4 kaffir lime leaves, stem removed and chopped
1 tablespoon grated galangal
4 cloves garlic
2 tablespoons fish sauce
2 teaspoons soy sauce
1 cups coriander (cilantro) leaves and stems, chopped
700g chicken mince
2 tablespoons extra virgin olive oil
chilli dipping sauce
2 red birds-eye chillies, thinly sliced
2 tablespoons grated palm sugar
1 teaspoon fish sauce
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon lime juice
bowl and mix to combine. Add the beef and toss to coat. Cover
and place in a small food processor with the lime leaf, galangal,
spicy tahini sauce, place the yoghurt, tahini, harissa and salt in
garlic, fish sauce, soy sauce and coriander. Process to form apaste.
Place the paste in a large bowl, add the chicken and mix well
remaining beef. Brush the grill with the oil and cook the beef
Lightly brush the chicken with oil and cook, in batches, for
to your liking. Serve the skewers with the tahini sauce, dukkah,
To make the dipping sauce, place the chilli, palm sugar, fish
sauce, soy sauce, water and lime juice in bowl and stir to dissolve
the sugar. Serve the skewers with the dipping sauce.
SERVES 4.
SERVES 4.
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bowl and mix to combine. Add the pork and toss well to coat.
miso, ginger, garlic and water in a large bowl and mix to combine.
Thread the salmon and onion onto 8 skewers, and brush both sides
with the miso marinade. Brush the grill with the oil and cook the
skewers, turning, for 34 minutes or until charred.
Brush the pan with oil, thread the pork onto 8 skewers and
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SERVES 4.
SERVES 4.
+ Sriracha hot chilli sauce is available from the Asian food aisle
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Homemade raita is
to make
and provides a refreshing and cooling
Place the yoghurt, tandoori paste, water and salt in a bowl and
cayenne, oregano, garlic, salt and oil in a large bowl and mix to
stir to combine. Thread each prawn onto a skewer and brush with
combine. Add the chicken and toss well to coat. Thread the chicken
onto 8 metal skewers and tuck 3 oregano sprigs onto each skewer.
charred and cooked through. Serve the skewers with the raita,
Cook the skewers for 34 minutes each side or until charred and
SERVES 4.
SERVES 4
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GOING
with the
GRAIN
Nutrient-dense and
full of fibre, were loving
bowlfuls of wholesome
grains to add substance and
style to our salads. From
low-GI freekeh to earthy,
gluten-free buckwheat,
discover these fresh new
ways to add satisfaction
to light summer dishes.
PH OTO G R APHY
CHRIS COURT
JUSTINE POOLE
S T YLIN G
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With a vibrant
BURST OF GREENS,
jewel-coloured
pomegranate seeds,
and our FAVOURITE
SUPERGRAIN
quinoa, this balanced
salad makes an ideal
powerhouse lunch.
12 minutes or until almost tender. Remove from the heat and allow
to steam, covered, for 5 minutes or until tender and the water has
absorbed. Set aside to cool.
To make the pomegranate dressing, place the pomegranate
molasses, oil and water in a bowl and whisk to combine. Place the
cooled quinoa and half the dressing in a bowl and toss to combine.
Divide among bowls and top with the asparagus, goats cheese,
pomegranate seeds, almond and watercress. Drizzle with the
remaining dressing and sprinkle with pepper to serve.
SERVES 4.
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Place the rice and water in a medium saucepan over high heat.
saucepan over high heat. Bring to the boil, cover with a lid and
Bring to the boil, cover with a lid and reduce the heat to low. Cook
for 25 minutes or until almost tender. Remove from the heat and
Remove from the heat and allow to steam, covered, for 10 minutes
alarge oven tray lined with non-stick baking paper and cook for
with the garlic mixture and grill for 34 minutes each side or
until charred and tender.
To make the dressing, place the vinegar, honey, oil and chilli in
To make the dressing, place the vinegar, miso, ginger and honey
in a small bowl and whisk to combine. Divide the barley, sweet potato,
kale, peanut and nori among bowls. Sprinkle with the sesame seeds,
abowl and stir to combine. Place the cooled rice, olive, mung beans,
pine nuts and half the dressing in a bowl and toss to combine. Divide
the rice mixture among plates, top with the broccoli, avocado, sorrel
and sprouts. Drizzle with the remaining dressing and sprinkle with
pepper to serve.
SERVES 4.
+ Sunflower sprouts are a good source of zinc and folic acid. They are
available from health food stores.
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While the barley is cooking, place the sweet potato, garlic, oil,
ginger, honey, salt and pepper in a bowl and toss to coat. Place on
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SERVES 4.
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Bring a large saucepan of water to the boil. Add the buckwheat and
cook over high heat for 6 minutes or until tender. Drain and rinse
sunflower seeds, chilli, half the currants and half the dressing
in a bowl, and toss to combine. Divide among bowls and top with
To make the dressing, place the parsley, mint, lemon juice, onion,
yoghurt, salt and pepper in a small food processor and process until
remaining dressing.
smooth. Divide the buckwheat, onion, celery, rocket, snow pea and
+ Stone sprouts are an Asian herb with a sweet, crisp flavour and
cashew among bowls and drizzle with the dressing. Sprinkle with
SERVES 4.
SERVES 4.
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or until softened. Add the chickpeas and dukkah, and cook for
a further 5minutes to warm through.
To make the dressing, place the lemon juice, oil, mustard and
honey in a small bowl and whisk to combine. Place the millet,
chickpea mixture and spinach in large bowl, add the dressing
and toss to combine. Divide among plates and top with the feta,
zucchini, pumpkin seeds and coriander to serve.
SERVES 4.
A meat-free medley of
PROTEIN-PACKED
chickpeas, millet and
flavoursome feta
unite to make this
SATISFYING SALAD.
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mango
Juicy and satisfying, these blushing beauties are one
of the most iconic fruits of the season, lending tropical
sweetness to fresh summer salads and lighter desserts.
CHRIS COURT
S T Y L IN G
JUSTINE POOLE
PH OTO G R APHY
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LEFT TO RIGHT: DEEP BLUE CUPCAKE DISH FROM THE FORTY NINE STUDIO.
LITTLE DISH MADE BY BRETT STONE FROM CLAYPOOL.
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20 small cleaned squid tubes, scored and cut into 4cm pieces
sea salt and cracked black pepper
2 Lebanese cucumbers, shredded
2 (500g) Thai green mangoes (see note, below), peeled and shredded
1 cup mint leaves
300g snow peas (mange tout), trimmed and thinly sliced
2 cups baby spinach leaves
mixed micro (baby) herbs and shaved fresh coconut (optional), to serve
chilli, coconut and cashew dressing
1 green onion (scallion), finely chopped
1 long red chilli, finely chopped
cup (50g) cashews, toasted and chopped
2 tablespoons palm sugar
2 tablespoons chopped mint leaves
1 tablespoon fish sauce
cup (60ml) lemon juice
2 tablespoons coconut water+
Place the yoghurt, syrup and vanilla in a bowl and mix to combine.
Pour the yoghurt mixture into a large zip-lock bag and squeeze out
as much air as possible. Seal the bag and lay flat in the freezer for
23 hours or until solid.
Remove the bag from the freezer and bend to break up the yoghurt
mixture. Place the mixture in a food processor and process until
smooth. Pour into a 1.5-litre-capacity metal tin and freeze for
2 hours or until firm.
Preheat a char-grill pan over high heat. Brush the mango cheeks
with oil and cook, flesh-side down, for 12 minutes or until charred.
Top the mango cheeks with frozen yoghurt and mint to serve.
SERVES 4.
Preheat a char-grill pan over high heat. To make the dressing, place
the onion, chilli, cashew and palm sugar in a mortar and gently
pound with a pestle until roughly crushed. Add the mint, fish sauce,
lemon juice and coconut water, and stir to combine. Set aside.
Sprinkle the squid with salt and pepper, and cook, in batches,
for 12 minutes, turning, or until charred and just cooked through.
Place the cucumber, mango, mint, snow pea and spinach leaves
Place the mango mixture and passionfruit in a large bowl and stir
in a large bowl and toss to combine. Divide the salad among bowls
to combine. Pour the mixture into a 20cm x 30cm slice tin lined
and top with the squid, micro herbs and fresh coconut (if using).
SERVES 46.
SERVES 4.
+ We used the water from the fresh coconut, but you could also
use store-bought coconut water.
FLIP FLOP PINCH DISH IN COBALT FROM THE FORTY NINE STUDIO.
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FLIP FLOP SIDE PLATE IN COLOUR COBALT FROM THE FORTY NINE STUDIO.
food processor and process until smooth. Spoon the mixture into
a lightly greased 8 x -cup-capacity (125ml) muffin tin, pressing
To make the dressing, place the lime juice, lemon juice, sugar, oil,
the mixture into the sides and base of each hole. Prick the bases with
ginger and fish sauce in a bowl and mix to combine. Place the mango,
a fork and cook for 810 minutes or until golden brown and cooked
a large bowl, add the dressing and toss to combine. Divide among
bowls and top with the peanut and sesame seeds to serve.
SERVES 4
While the tart shells are cooling, place the mango, lime juice, lime
rind, sugar and 1 tablespoon of the yoghurt in a food processor and
process until smooth. Divide the mango mixture among the tart
shells, top with the remaining yoghurt and use a skewer to swirl
together. Sprinkle over extra lime rind to serve.
MAKES 8.
+ Coconut sugar is from the nectar of the coconut palm flower. Its low
GI and adds a lovely caramel flavour when baking. Find it in specialty
food stores, Asian grocers, health food stores and supermarkets.
Tip: To keep the tart shells crispy, keep all the tart components in
OPPOSITE PAGE: LITTLE INDIGO DYED BOARD FROM PRINTS CHARMING.
SEE DIRECTORY FOR STOCKIST DETAILS.
SERVES 4.
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we love
DAIRY-free
ICE-CREAM
PH OTO G R APHY
S T Y L IN G
WILLIAM MEPPEM
JUSTINE POOLE
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SERVES 68.
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SERVES 68 .
STRAWBERRY, RHUBARB
AND COCONUT ICE-CREAM
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SERVES 68 .
COFFEE ICE-CREAM
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143
coffee ice-cream
8 fresh dates, seeds removed and chopped
cup (20g) instant coffee granules
cup (125ml) boiling water
400ml can coconut cream
400ml can coconut milk
crushed coffee beans, to serve (optional)
Place the date, coffee and boiling water in a heatproof bowl. Set
aside for 15 minutes or until the date has softened. Place the date,
Place the agave syrup, coconut cream and milk in a bowl and whisk
until smooth. Pour into 2 large zip-lock bags, pressing out as much
out as much air as possible, and seal. Lay the bags flat on a baking
air as possible, and seal. Lay the bags flat on a baking tray and
Remove from the freezer and, using your hands, bend the bags
saucepan over medium heat. Cook for 1520 minutes or until soft.
Allow to cool. Place the cooled mixture in a blender and blend until
smooth. Strain through a fine sieve into a jug and set aside.
down the sides of the processor. Spoon the ice-cream mixture into
Remove the ice-cream mixture from the freezer and, using your
hands, bend the bags to break up the mixture into small pieces.
SERVES 68 .
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SERVES 68 .
cooks tips
+ After placing the
ice-cream mixture in
the zip-lock bags, freeze
only until just frozen.
If you freeze for longer,
leave the zip-lock bags
out at room temperature
for 10 minutes to soften
slightly before bending.
This will make it easier
to break the mixture up.
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COPPER CRUSH
Let radiant copper homewares add a modern glow to your tabletops,
matched with cooling marble and blushing pink pastel accessories.
When it comes to this luxe colour palette, we just cant get enough.
PHOTOGRAPHY BEN DEARNLEY STYLING EMMALY STEWART
CHIC STYLING
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style
COPPE R CRUSH
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style
COPPE R CRUSH
style
COPPE R CRUSH
little treasures
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shopping
ST OCK IST S
DIRECTORY + MEASURES
No matter where you live, youll be able to use our recipes by following these
simple guidelines. For a more extensive conversion chart visit donnahay.com.
110g
3 oz
175g
6 oz
220g
7 oz
220g
7 oz
150g
5 oz
150g
5 oz
70g
223 oz
80g
2 oz
200g
7 oz
165g
5 oz
200g
7 oz
160g
5 oz
160g
5 oz
LIQUID MEASURES
cups
metric
imperial
cup
60ml
2 fl oz
13 cup
80ml
2 fl oz
cup
125ml
4 fl oz
23 cup
160ml
5 fl oz
cup
180ml
6 fl oz
info@thefortynine.com.au
1 cup
250ml
8 fl oz
2 cups
500ml
16 fl oz (1 American pint)
2 cups
625ml
20 fl oz (1 Imperial pint)
4 cups
1 litre
32 fl oz
SOLID MEASURES
metric
20g
oz
60g
2 oz
125g
4 oz
180g
6 oz
250g
8 oz
500g
16 oz (1 lb)
1kg
32 oz (2 lb)
1kg
32 oz (2 lb)
imperial
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recipe
I NDEX
MEAT + POULTRY
cucumber salad
chinese pork skewers
86
106
97
104
104
FISH + SEAFOOD
75
frittata muffins
44
66
tahini-yoghurt sauce
92
SOMETHING SWEET
apple bircher popsicles
24
72
29
27
27
49
86
84
69
106
119
56
42
123
78
82
109
ginger dressing
54
vanilla yoghurt
mango and passionfruit granita
44
41
macadamia tartlets
24
147
78
32
46
113
133
138
hazelnut praline
29
128
128
133
145
145
133
70
114
34
34
cracked freekeh
128
114
54
109
cinnamon tahini
138
90
coconut ice-cream
141
46
22
32
97
22
EVERYTHING ELSE
51
158
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58
58
51
51
37
95
39
59
59
39
37
advertising directory
EACH ISSUE, WE BRING YOU THE LATEST PRODUCTS AND SERVICES FROM OUR ADVERTISERS.
Cobram Estate
AquaBotanical
fresh cut grass and green apples, this robust yet well
Kuvings
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glossary
OU R CO OK I NG E S SE N T I A LS
When armed with these wholesome pantry alternatives and nutrient-rich fresh foods
that we love from this issues recipes, youll always have everything you need for a fresh
and light meal. Many of these ingredients are sourced from supermarkets, but there are
some you may need to track down in health food stores, greengrocers or delicatessens.
almonds This nutritious nut is high in protein and
rich in vitamin E. Its also a source of calcium, which
makes it a great dairy-free addition to smoothies. Try
grinding into a gluten-free flour, blending into a pesto
or even just enjoying as an energising snack.
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161
things
I L OV E
GREEN SMOOTHIES
Here at DH HQ, were very passionate about our green smoothies! In fact, weve had many office
discussions around which ingredients make up the ultimate super-green combination and which blender
we should use to get that perfect consistency. Youll often find my managing editor, Pru, chopping up
a mountain of leafy vegetables to blend into something refreshing for the team when they need a boost.
I usually make mine at home before I come into work my favourite blend uses spinach, parsley, mint
and coconut water and I just pop it in a plastic smoothie cup so I can sip it on the drive in and at my desk
throughout the morning. Its a great way to start the day and ensure I get an extra dose of goodness.
162
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Available from selected David Jones and other premium homeware stores.
1300 852 022 | www.royaldoulton.com.au
Donna Hay is a registered trademark of Haywire Enterprises Pty Limited used under licence. Royal Doulton is a registered trademark. 2016 WWRD.
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