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donna hay magazinedonna hay magazine

donna hay magazine April/May 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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“After the hot summer, a refreshing chill is creeping back into the air, and warming treats are on the menu!” Although I’m always a little wistful to see the last beach days of summer disappear, cooler autumn days and nights that are closing in a little earlier mean lots of opportunities to get in the kitchen to do what I love most – try some new recipes! This issue is packed with so much inspiration to help you do just that. And as I sit here at my office desk with all the pages of the magazine pinned up on the wall in front of me, I see so many gorgeous things I can’t wait to cook! Lately, I’ve begun a bit of a love affair…

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on the move

HAVE TRENCH, WILL TRAVEL Whether it’s for work or play, wherever I travel, one of my most consistent autumn companions is a trusty trench. If I’m dressed for travel comfort or corporate affairs, a classic trench makes any outfit effortlessly stylish, as well as perfectly practical against the cooler elements. My other travel necessity is chic yet practical luggage, especially when I’m not travelling light! These elegant hard-shelled cases are built for the long-haul and have a clever built-in USB charger – so I never have to worry about my phone battery running low on long travel days!PHOTOGRAPHY WILLIAM MEPPEM STYLING HANNAH BRADY SIDE-SLIT TROPICAL GARBADINE TRENCH COAT, FROM BURBERRY. THE MEDIUM AND THE CARRY ON, FROM AWAY LUGGAGE. ■…

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care package

ME AND YUZU I love the unique citrus flavour of yuzu. In fact, I’m so hooked, I’ve planted a tree at home! As I wait (not-so patiently) for fruit to grow, I’ve stocked up on this sparkling juice from Black Market Sake, and a bottle of Yuzushu – made with sake and yuzu juice, it’s delicious simply chilled. SKIN DEEP Autumn winds can play havoc with my skin, but I have a few tricks up my sleeve this year from Sisley. The range is luxuriously protective, and the massage tool helps my skin deeply drink in the goodness. MIX MASTERED Good pre mixed cocktails are a tall order, but Everleigh Bottling Co has answered the call with style and elegance. This Famous Four Set makes a great gift…

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daily rituals

1 . Rustic entertaining. VINTAGE FRENCH BREADBOARD, from Lunatiques. CERAMIC DINNER PLATE AND SMALL CERAMIC DISH, from Susan Simonini. RIBBED PLATES AND DISH, from Ratia Carletti. BRASS WOOD HANDLE SPOON, from Mosir Life. COFFEE CUP, from Luna Ceramics. 2 . Good as gold. FUTAGAMI CHOPSTICK REST FOUR MOONS SET OF 4, from Mr Ritly. UNI CHOPSTICKS, from Christofle. 3 . Go with the grain. HAGAMA RICE COOKER (3 CUP), from Nalata Nalata. 4 . A drink shared with friends. WARIMARU SAKE SET – GREEN, from Saiyuri. KOROKORO CUP BY SHIKIKA, AND ORIBE POTTERY CUPS BY TIME & STYLE, from Ginkgo Leaf. (PHOTOGRAPHY WILLIAM MEPPEM STYLING HANNAH BRADY) I’m so inspired by everyday objects that are as beautiful as they are useful. Made from natural…

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new arrangements

FROM TOP LEFT • DROP BRASS WINDCHIME, from Ginkgo Leaf • MOSIR BLOCKS SMALL ONE TUBE, LONG ONE TUBE AND LONG TWO TUBE, from Mosir Life • VINTAGE JAPANESE CERAMIC VASE, from Lunatiques • SHIZUKU VASE, from Mosir life. (SEE DIRECTORY FOR STOCKIST DETAILS.) Lately my eye keeps getting drawn to single-stem vases – they’re perfect for putting the focus on striking foliage or a solitary flower. I also love arranging a small group with varied plants – it’s a gentle, thoughtful process that always leaves me feeling relaxed. ■…

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fast weeknight meals

(RECIPES JESSICA BROOK + GEORGIE ESDAILE) CHICKPEA and BROCCOLI SOUP with PECORINO CROUTONS CHICKPEA and BROCCOLI SOUP with PECORINO CROUTONS 2 cups (140g) coarse sourdough breadcrumbs ½ cup (40g) finely grated pecorino 400g can chickpeas (garbanzos), rinsed and drained 2 tablespoons extra virgin olive oil 1 onion, thinly sliced 2 cloves garlic, thinly sliced 1 teaspoon fennel seeds 1 litre chicken stock 1kg broccoli, trimmed and sliced micro (baby) mint leaves and cracked black pepper, to serve Preheat oven to 220°C (425°F). Place the breadcrumbs, pecorino and half the chickpeas on a large oven tray lined with non-stick baking paper. Toss to combine. Drizzle with half the oil and cook for 6–8 minutes or until golden brown.While the breadcrumbs are cooking,…