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donna hay magazinedonna hay magazine

donna hay magazine February/March 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.

News Life Media Pty Limited
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(PHOTOGRAPHY CHRIS COURT) Summer is without a doubt my favourite time of year. I love nothing more than those relaxed days, when the sun is warm on your skin and there’s the chance of a refreshing dip in the ocean. Even better, most people are in chilled-out holiday mode, so there are smiles all around! It’s my chance to take a breath, unwind a little, and get set for the exciting year ahead.Of course, my other favourite thing about summer is the food! This issue, we’ve made the most of stunning seasonal produce to create an enticing array of recipes that might just be our best yet. Start with our Hottest hits (page 77) – 25 recipes we’re going to be cooking all summer, from succulent seafood to effortless grills…

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summer loving

SURF’S UP Living near the beach, surfing is a big part of my family’s summer lifestyle – I love catching a few waves with my boys when I can. I can’t resist this unique timber surfboard by Nathaniel Grey – it’s not only eye-catching in the surf, but also looks great casually propped up against a wall at home. BATHING BEAUTY Being sun safe, but also stylish, is always a priority for me. This sleek Fella one piece, with its gorgeous sweetheart neckline, and floppy fedora from Nerida Winter, fit the bill nicely. CHIC PICNIC My favourite summer bubbly, Cloudy Bay Pelorus, is now available in a blush rosé! It’s all the more indulgent when packed for a picnic with these ultra luxe leather-bound Jayson Home accessories.PHOTOGRAPHY WILLIAM…

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summer barbecue

1. Mix it up then just add guests. THORNHILL BEVERAGE DISPENSER, from Freedom. 2. Chic melamine tableware. CAPE TUMBLERS, SALAD BOWL, SERVERS, DIP BOWLS AND DINNER PLATE, ROMY SALAD SERVERS AND LAILA ROUND BOARD, from Country Road; LANAI SIDE PLATE from Freedom. 3. Cheers! ORGANIC GIN, from The Antipodes Gin Co. 4 . A light fantastic. MINERS PEDESTAL LANTERN, from LightCo. 5. Sizzling style. THE DUKE BARBECUE, from Robert Plumb. FROM LEFT • SPECIMEN 20CM BOTTLE, from Freedom • SINNERLIG PENDANT LAMP AND YPPERLIG VASE, from Ikea • SMALL AND MEDIUM BOTTLE FLARED BOWLS, from Mud Australia • MANGO PLATES, CERAMIC SERVING SPOONS AND TEASPOONS, from House of Orange • BASIX LINEN NAPKINS AND TABLE RUNNER, from Hale Mercantile…

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beach daze

1. Sleep easy on hot nights. LINEN BED SHEETS, from The Beach People. 2. Makes perfect scents. BRONZE GODDESS EAU FRAÎCHE, from Estée Lauder. 3. Let the good times roll. BYRON PEG GAME, from Country Road. 4 . Let the games begin! ANDAMAN BEACH BATS, from Sunnylife. 5. Stay sun safe in style. NAUTICAL BLIE BEACH TENT, from Byron Bay Beachlife. FROM LEFT • EMILY BAY BEACH TOWEL, from Jac + Jack • MECCA COSMETICA TO SAVE FACE SUPERSCREEN SPF 50+, from Mecca • PROTECTIVE BODY LOTION WITH SUNSCREEN, from Aesop • SUN CREAM SPF 50+, from Drift Essentials • ALL HANDS CANVAS SAILOR TOTE, from Jac + Jack • STRIPE BANDANA, from Jac + Jack • FRENCH GIRL…

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love summer!

summer stone fruit tart ¹/ ³ cup (40g) almond meal 800g mixed stone fruit + , stones removed and cut into wedges 125g raspberries ¼ cup (55g) caster (superfine) sugar 1 egg, lightly beaten 1 tablespoon white (granulated) sugar, for sprinkling vanilla ice-cream, to serve pastry 1½ cups (225g) plain (all-purpose) flour ¼ cup (55g) caster (superfine) sugar 100g cold unsalted butter, chopped 2 teaspoons apple cider vinegar ¼ cup (60ml) iced water 1 teaspoon vanilla extract To make the pastry, place the flour, sugar and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the vinegar, water and vanilla and process until a rough dough forms.…

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staff shortcuts

aioli “Rich and creamy, aioli is always the perfect match for seafood, and it’s the secret weapon in this easy, crowd-pleasing dip.” HANNAH, DESIGNER TUNA AIOLI DIP with CAPERS and LEMON 425g can tuna in olive oil, drained ²/ ³ cup (200g) aioli 2 teaspoons finely grated lemon rind ¹/ ³ cup (80g) crème fraîche 2 tablespoons lemon juice sea salt and cracked black pepper 1 tablespoon extra virgin olive oil 2 tablespoons baby capers baby rocket leaves, chilli flakes and sliced baguette, to serve Place the tuna, aioli, lemon rind, crème fraîche, juice, salt and pepper in a small food processor and process until smooth. Heat the oil in a small frying pan over high heat. Add…