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donna hay magazinedonna hay magazine

donna hay magazine

August/September 2018

Be inspired by the world’s most beautiful yet practical food magazine – donna hay magazine. All about empowering the home cook, the magazine takes a simple and modern approach to cooking and entertaining year round. Beautiful and practical, every issue is filled with seasonal recipes, cooking tips, weeknight dinner solutions and innovative food and styling ideas to make sure everything looks as good as it tastes. The magazine’s focus is on basic ingredients, simply prepared and beautifully photographed, setting the benchmark for food publishing worldwide.

Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
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IN THIS ISSUE

access_time2 min.
hello

I’m ok admitting that, at age 31, I had no idea what I was signing up to when I was given my own magazine. It truly was a dreamcome true… the chance to do whatever I wanted with total creative freedom. It was rather like jumping onboard a train with a few like-minded, adventurouspeople and speeding off towards the promise of a magical land. We were certainly in for many crazy, fun times, and it’s hard to believe that now, 17 years later, we’ve reached the milestone of 100 issues – not forgetting 12 fresh + light magazines, 11 donna hay kids’ magazines and one donna hay weddings edition (remember that one?). Throughout all these issues, my team and I have always made every effort to surprise and delightyou,…

access_time7 min.
a few of my favourite things

beauty secrets {01- 18} 1. Top all-purpose illuminator. ENLIGHTENED LIT FROM WITHIN ILLUMINATING BALM, from Mecca Cosmetica. 2. For silky smooth lips. LIP DE-LUSCIOUS SPF 25+, from Mecca Cosmetica. 3. Best light-weight foundation. LIGHT WONDER LIGHT COVERAGE SPF15 FOUNDATION, from Charlotte Tilbury. 4. Clump-free, everyday mascara. SUMPTUOUS KNOCKOUT DEFINING LIFT AND FAN MASCARA, from Estée Lauder. 5. Smudge-free mascara for active weekends. KEVYN AUCOIN THE VOLUME MASCARA, from Mecca Cosmetica. 6. On-the-go exfoliation. DR. DENNIS GROSS ALPHA BETA UNIVERSAL DAILY PEEL, from Mecca Cosmetica. 7. Refreshing wash. GERANIUM LEAF BODY CLEANSER, from Aesop. 8. Ultimate face polish. KATE SOMERVILLE EXFOLIKATE INTENSIVE EXFOLIATING TREATMENT, from Mecca Cosmetica. 9. Everyday cleansing. TRANSFORMING FACIAL CLEANSER, from Mecca Cosmetica. 10. Best overnight recovery. ADVANCED NIGHT REPAIR…

access_time16 min.
enduring classics

“We named this dish ‘studio pasta’ because it’s been one of our team’s favourite lunches since the start. I can’t count how many times it’s been reinvented but, when we first published it in the early ’90s, I feel that it sparked an innovative new wave of lighter pasta recipes. This recipe also was the beginning of my career as ‘the girl with the twirl’, due to my unique styling technique for pasta. Everywhere I went, people asked me to demonstrate my special spaghetti twirl – in fact, they still do!” studio pasta 400g dried spaghetti 1½ tablespoons extra virgin olive oil 4 long red chillies, deseeded and shredded ¹/ ³ cup (65g) salted baby capers, rinsed 2 tablespoons finely grated lemon rind 3 cloves garlic, thinly sliced…

access_time6 min.
all in one

LAYERED POTATO FORMS A CRUNCHY, GOLDEN CROWN ON THE EVENING’S MAIN EVENT, WHILE THE FULL-BODIED AROMA OF SOFTENING LAMB LURES US INTO THE RITCHEN. lamb, tomato, olive and chilli potato bake LAMB, TOMATO, OLIVE AND CHILLI POTATO BAKE ¼ cup (35g) plain (all-purpose) flour sea salt and cracked black pepper 1.2kg boneless lamb shoulder, cut into 3cm cubes 2 tablespoons extra virgin olive oil, plus extra for brushing 4 eschalots (French shallots), halved 4 cloves garlic, crushed 400g can chopped tomatoes 1 cup (250ml) chicken stock ½ cup (60g) green Sicilian olives 2 medium (600g) potatoes, peeled and sliced 5mm thick Preheat oven to 240°C (475°F). Place the flour, salt and pepper in a large bowl and mix to combine. Add the lamb and toss to coat.…

access_time8 min.
1 dish 3 ways

SMASHED PEAS SPINACH AND PEA PANCAKES 1 cup (150g) plain (all-purpose) flour 3 eggs 2 cups (500ml) milk 2 cups (40g) baby spinach leaves 1 cup (140g) frozen peas, thawed sea salt and cracked black pepper 1 tablespoon extra virgin olive oil, plus extra to serve ½ cup (125g) goat’s curd chilli flakes, to serve 1 cup (140g) frozen peas, extra, thawed and crushed snow pea (mange tout) tendrils, to serve + Place the flour, eggs, milk, spinach, peas, salt and pepper in a blender and blend until smooth. Heat a medium non-stick frying pan over high heat. Brush the pan with a little of the oil and add ¹/ ³ cup of the batter, swirling to thinly coat the pan. Cook for 1–2 minutes or until…

access_time3 min.
winter wonders

green chicken curry 2 teaspoons (5g) cumin seeds2 teaspoons (5g) coriander seeds1 teaspoon (4g) fennel seeds4 kaffir lime leaves1 long green chilli, chopped1 eschalot (French shallot), peeled and halved4 cloves garlic3cm (20g) ginger, chopped1 stalk lemongrass, white part only, cut into thirds4 x 5cm stalks coriander (cilantro)1 tablespoon vegetable oil5g palm sugar400ml can coconut cream2 cups (500ml) coconut water1 tablespoon fish sauce1 teaspoon (2g) sea salt flakes1.2kg chicken thighs, cut into thirds1 cup (120g) frozen peasThai basil, mint leaves, steamed rice, to serve Place the cumin, coriander and fennel in the Thermomix TM5 mixing bowl and dry roast for 10 minutes/120°C/Speed 2 without the measuring cup. Allow to cool slightly, add half the lime leaves, insert the measuring cup and grind for 30 seconds/speed 10. Add the chilli, eschalot,…

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