FOR A L IFE IN BAL ANCE

FR ESH + LIGHT

CLEAN EATING
feel great with fresh seasonal foods!
fresh coconut
grain salads dairy-free desserts
ISSUE 3
www.donnahay.com lighter dinners guilt-free snacking
 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
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 Seven hundred
and twenty, in case
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That’s all we could fit on these pages.
And you’ll find even more olives in every bottle of our premium extra virgin olive oil.
These aren’t your everyday olives. They’re Cobram Estate olives and we go to great
lengths to get the best out of every single one. The result is a flavour like no other –
perfect for dipping, drizzling, frying or marinading, celebrated all the way from
the world’s premier olive oil competitions to your dining table.

Discover a delicious new world of cooking ideas at cobramestate.com.au and win

a few accolades of your own.
BLEND & JUICE
YOUR WAY TO 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, now’s the time to give your health a real kick-start with drinks everyone can enjoy.

ELEVATED JUICING SYSTEM

BREVILLE JUICE
FOUNTAIN. $199 BJE430SIL
A powerful 850-watt
motor generates up to
13,000rpm processing
speed so it’s easy to
process the toughest fruits
and vegetables instantly.
Features an extra-large
pulp container, Seal &
Store jug, wide feed chute
and Cold Spin technology
for refreshing results.

SUMMER
BLITZ BREVILLE ‘THE COLD FOUNTAIN

JUICE PRO’ JUICER. $398 BJE825BAL

Features cold press technology, a wide
feed chute and ten juicing speeds that
can handle whole fruits and vegetables. RETAINS
For a refreshing Summer VITAMINS
Juice great for BBQ’s try & MINERALS
our Summer Blitz Juice full
of nutrients and enzymes.

Peel and cut 2 Oranges

into appropriate sizes or put
through whole through the
Whole Slow Juicer

Wash 2 Apples and put

through the feeding chute

Wash and take out the seed of

2 Peaches and put through
the feeding chute

Peel and cut up ½ Rockmelon

and put through the
feeding chute

Your guests will love this

delicious juice. DELICIOUS JUICE, FAST

KUVINGS ‘WHOLE FRUIT’ COLD-PRESS JUICER. $598

Save time and energy with this innovative juicer. It can
TIP
B6000SV
squeeze and press whole fruit and vegetables - no chopping
required! Using a gentle crushing method of extraction, it reduces
After juicing pour a jug of layer separation, ensuring you get more juice and maximum
water through the chute for nutrition from your food. The innovative design also offers the
easy self cleaning. ability to create frozen desserts and refreshing smoothies.
 NUTRIBULLET PRO 9-PIECE SET.
$198 NB9-0907M Includes high torque
power base, extractor blade, colossal

POWERFUL
cup (900ml) with flip top lid, short cup
(500ml) with handled comfort lip ring,
stay fresh resealable lid, instructions
KEEN ON GREEN
900W!
and a pocket nutritionist guide. 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, it’s the perfect way to start your day.

1⁄4 of a green 1 small celery stick with leaves

apple with skin
1⁄2 a kiwifruit
1⁄4 of a red apple
with skin 2 dashes of water

1⁄2 a banana 1 handful of spinach

BREVILLE ‘BOSS TO GO™ PLUS’

PERSONAL BLENDER. $199 BPB620CRN
Blend smoother smoothies with the
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BLEND WHY CHOOSE

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Prepare delicious drinks quickly and
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TO BUY ONLINE, VISIT RVEEYNORMAN COM AU

316114_NAU

OR CALL 1300 464 278 (1300 GO HARVEY)

Harvey Norman stores are operated by
Online | Mobile | In Store independent franchisees. Ends 08/03/16.
*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.
Keep up to date with news, recipes
and every quarterly issue of
donna hay Fresh + Light on
Instagram, Facebook and Twitter.

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 editor’s
L ET T ER

I’ve never been very good at following strict rules, so when it comes to healthy
eating, I like to keep things as simple as possible. That’s 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, it’s 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!

www.donnahay.com 9
 editor’s
MUS T–HAVES

SIMPLY LOVELY
I’ve 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…

Sleeping beauty
I’m extending my current

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
obsession with linen sheets

TIMBER. TAN LEATHER CUSHIONS WITH BELGIUM LINEN BACK, MADE TO ORDER, FROM URZON.
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
When it comes to home
decor, I like to mix natural
materials and textures.
These tan leather cushions
are the perfect partner for
this gorgeous timber stool,
which can also double as a
side table. I’m still loving
all things copper too, and
this understated lamp is an
absolute steal from Freedom.
SEA SALT SPRAY, THE FOUNDATION, ALL FROM MR SMITH. THE ORIGINAL LONG SET FROM WET LEOPARD.
RARE DRY GIN FROM FOUR PILLARS GIN. SERUM, VOLUMISING CONDITIONER, HYDRATING SHAMPOO,
FOR GIN O’CLOCK…
Australia is having a love
affair with boutique gins right
now, and there are a few
delicious options to choose
from. I’ve recently added this
classic gin from the small
batch distillery, Four Pillars
(from the Yarra Valley in
Victoria), to my collection.
It’s definitely elevated
my gin and tonic game!
STYLE AND SUBSTANCE
Not only is the packaging
for these Mr Smith hair
products incredibly elegant,
but they’re crafted from
a selection of premium
Australian botanicals and
essential oils. Plus, they
always leave my locks feeling
hydrated, lightweight and
nourished. I’m addicted to
the Sea Salt Spray, with
added UV protection – it
gives me instant beach hair!
suiting up
It’s difficult to make a
wetsuit look sophisticated,
but the clever people at the
Australian luxury swimsuit
company, Wet Leopard,
have managed it! I’ve been
wearing this super-sleek set
to protect my skin from the
sun during my weekend
beach days and paddle-
boarding adventures. It’s
the definition of style and
functionality, all in one.
www.donnahay.com 11
 editor’s
MUS T–HAVES
Summer is still going strong, so
I’m stocking up on luxe active
wear and delicious treats that
will refresh and replenish.
Lycr a LOVE
After spending 20 years
wearing Lycra in the pool,
you can be sure that Geoff
Huegill knows his stuff when
it comes to comfortable
high-performance active
wear! I love his new Huegill
Bodytech range – I’m wearing
this compression tank and
cropped tights on my morning
runs through Bondi. They’re
made from an ultra supportive
yet flexible stretch fabric,
and are especially designed
to maximise your muscle
performance. Sounds
perfect for my hill sprints!
SMOOTH OPER ATOR
I bought this nifty Yonanas
gadget for my youngest son
for Christmas, and he’s been
HUEGILL BODYTECH. EXFOLIATING SWIPEYS, LIPS!, VERY USEFUL FACE CREAM, EXCEPTIONOIL, FACE HERO AND PROPERLY
HBT ELITE SKIN FEMALE COMPRESSION TANK AND HBT ELITE SKIN FEMALE COMPRESSION THREE-QUARTER TIGHT FROM
making the easiest frozen
banana soft serve ever since!
He’s been getting creative
with flavours too, adding
dark chocolate and frozen
CLEAN, ALL FROM GO-TO SKIN CARE. YONANAS MAKER FROM YONANAS.
berries – it’s the perfect
guilt-free summer snack.
Gorgeously gLOWING
Effective, natural and
cruelty-free skin care
products? Yes, please!
Founded by Australian
beauty editor, Zoë Foster
Blake, Go-To specialises in
harnessing the benefits of
nature to protect, nourish
and strengthen the skin. I’m a
big fan of this beautiful little
collection of lotions and
potions – they have a
gorgeous scent and I love
the pretty packaging, too!
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.
CARAMEL CHOCOLATE, ALL FROM LOVING EARTH. REHAB (CLEANSE & DETOX) AND ‘I NEED A MOMENT’ TEAS, FROM LITTLE WILDLING CO. VITAMIX S30 FROM
85% DARK CHOCOLATE 2015 HARVEST, CHOCOLATE COATED INCAN BERRIES IN COCONUT MYLK CHOCOLATE, CHOCOLATE COATED ALMONDS IN MYLK &
FEEL-GOOD SNACKING
Our friends at Loving Earth
kindly keep us stocked up
with all things delicious,
and they know I can’t resist
their 85% dark chocolate
(all organic and fair-trade,
and looking great lately in
gorgeous new packaging!).
We’ve also fallen in love
with their new choc-coated
Incan berries and tasty
choc-coated almonds –
they’re our new go-to snacks
in the office. So irresistible!
need a moment?
In my (so far unsuccessful)
quest to give up coffee, I’m
turning to these cleansing
and calming teas from Little
Wildling Co. They’re made
from organic, wild grown and
mostly local ingredients.
BEAUTIFULLY BLENDED
We love a nutritious smoothie
here at the fresh + light mag
office, and we honestly don’t
know how we ever survived
without our clever Vitamix
S30 blender. It has a special
high tech motor system that
ensures our veg packed
blends get the perfect
consistency, every time.
Cheese, please!
We all need a little
indulgence every now
and again, and last year my
team and I discovered the
stunning cheeses from the
artisan producers at the
Bruny Island Cheese Co.
Now, thanks to their genius
Cheese Club, we’ve sorted
ourselves out with regular
deliveries for our platters!
www.donnahay.com 13
 FR ESH + LIGHT

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 21 76

EVERY DAY SPECIAL DAYS

POP TO IT!
Cool and creamy breakfast popsicles make
a refreshingly sweet start to the day 21
SWEET BLISS
Packed with nutritious nuts, seeds and fruit,
these bliss balls are a better way to snack 26
TAKE A SLICE
A one-pan meal sure to satisfy, veg-packed
frittatas are a lighter idea for dinner 31
SPICE MIX
Crunchy nut and seed mixes are the best
way to beat afternoon hunger pangs 36
POWER PESTO
Try these all-natural versions of fragrant,
flavoursome pestos to boost pastas,
salads and tender grilled meats 38
READY TO ROLL
Using quinoa, wholesome brown rice
and gluten-free soba noodles, we’ve
made sushi rolls even better for you 40
TOP BUN
Our tasty menu of meat-free burgers
with vegetarian patties and healthy sauces
will cure your fast-food cravings 45
ALL DRESSED UP
Swap mayonnaise for light creamy dressings
to toss through this season’s salads 50
SEAWEED SALADS
Our new favourite superfood is the secret
ingredient to a tasty nutrition boost 52
A QUICK DIP
Lightly spiced and perfectly creamy, our
simple seeded dips are a feel-good choice 58
POWER PACKED PIZZA
With vegetable bases and fresh, tasty
toppings, our super-charged pizzas
make a perfectly satisfying slice 64
CUCUMBER
In its many shapes and sizes, cucumber
adds refreshing crunch to grilled seafood,
quick salads and chilled desserts 76
A DAY IN THE LIFE OF TAHINI
From breakfast through to dinner and
dessert, this flavoursome sesame paste
stars in a variety of energising meals 88
SIMPLE SKEWERS
Global flavours and spicy marinades
make these a barbecue favourite 100
GOING WITH THE GRAIN
Nourishing grain salads are full of fibre
to fill you up and fuel your day 110
MANGO
Our favourite summer fruit shines in
super salads and icy treats 124
DAIRY-FREE ICE-CREAM
The coolest, creamy ice-cream recipes
to get you through the summer 134

16 www.donnahay.com
 contents
I S SUE 3

64 100

EVERY ISSUE
EDITOR’S MUST-HAVES GLOSSARY
Everything I need for a relaxed and Our go-to guide explains the best fresh
stylish summer – these are my favourite and light ingredients to have on hand so
picks of the season! 10 you can make the most of these recipes 160
SUBSCRIBE THINGS I LOVE
Take advantage of this special subscription A fresh smoothie packed with vegetables,
offer and you’ll never miss out on any of fruit and a dash of coconut water is my
our fresh and light recipes 60 trick to getting a daily dose of greens 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
Keep your kitchen well-stocked with fresh coconut
these essential products, homewares PH OTO G R APHY BEN DEARNLEY
and favourite ingredients 159 S T Y L IN G DONNA HAY
fisherpaykel.com
PHOTOGRAPHY WILLIAM MEPPEM STYLING + HANDWRITING JUSTINE POOLE
My beautiful range of homewares and kitchen tools, homemade
pastries and fresh salads, plus my own donna hay for Messina
ice-cream flavours – see it all at my new pop-up shop.

Shop 2104, Building 210, The Entertainment Quarter

122 Lang Rd, Moore Park, Sydney
10am–6pm Wednesday to Saturday | 10am–4pm Sunday
 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
RECIPES AMBER DE FLORIO

yoghurt granola popsicles

www.donnahay.com 21
 fresh
BR E A K FAST POPSICL E S

yoghurt granola popsicles

1⅓ cups (160g) store-bought granola+

1½ tablespoons date syrup++
2 cups (560g) natural Greek-style (thick) yoghurt

Place the granola and date syrup in a small bowl and stir well to
combine. Divide the granola mixture between 8 x 1⁄3-cup-capacity
(80ml) popsicle moulds and press down firmly with the end of a
wooden spoon. Fill each mould with the yoghurt, insert popsicle
sticks and freeze for 3–4 hours or until set. 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.

summer berry popsicles

125g strawberries, hulled and halved

125g raspberries
1 teaspoon vanilla bean paste
2 tablespoons maple syrup
125g blueberries
2 cups (560g) natural Greek-style (thick) yoghurt

Preheat oven to 180°C (350°F). Line 2 baking trays with non-stick

summer berry popsicles
baking paper. Place the strawberries, raspberries, vanilla and
half the maple syrup on a tray and mix gently to combine. Cook
for 10 minutes. Place the blueberries and remaining maple syrup
on the remaining tray and cook for 5 minutes or until just soft.
Place the strawberry mixture in a bowl and crush with a fork
until smooth. Place the blueberry mixture in a separate bowl and
crush with a fork until smooth. Allow to cool slightly.
To assemble, spoon alternate layers of the yoghurt, strawberry
and blueberry mixtures into 8 x 1⁄3-cup-capacity (80ml) popsicle
moulds. Swirl gently with a butter knife and insert popsicle sticks.
Freeze for 3–4 hours or until set. MAKES 8.

22 www.donnahay.com
apple bircher popsicles
 fresh
BR E A K FAST POPSICL E S

apple bircher popsicles

1 Granny Smith (green) apple, thinly sliced mango, coconut and chia popsicles
1 tablespoon lemon juice
1 cup (250ml) unsweetened almond milk
apple bircher
2 Granny Smith (green) apples, grated
½ cup (45g) rolled oats
¼ cup (20g) shredded coconut
½ cup (125ml) unsweetened almond milk
1 tablespoon honey
½ cup (40g) toasted flaked almonds mango, coconut and chia popsicles

Place the apple and lemon juice in a medium bowl and toss to 2 mangoes, peeled, seeded and chopped
combine. Place 1 apple slice into each of 8 x 1⁄3-cup-capacity (80ml) 1 cup (250ml) coconut milk
popsicle moulds. Divide the almond milk between the moulds and 1 tablespoon white chia seeds
freeze for 1 hour or until firm. 1 cup (80g) shredded coconut, toasted
To make the apple bircher, place the apple, oats, coconut,
almond milk, honey and almonds in a large bowl. Set aside in Place the mango, coconut milk and chia seeds in a blender and blend
the refrigerator to chill for 30 minutes until the oats are softened. until smooth. Divide between 8 x 1⁄3-cup-capacity (80ml) popsicle
Divide the bircher between the moulds and insert popsicle sticks. moulds and insert popsicle sticks. Freeze for 3–4 hours or until set.
Freeze for 3–4 hours or until set. MAKES 8. Roll 1 side of the popsicles in the coconut just before serving. MAKES 8.

24 www.donnahay.com
 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-fry’s,
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.

Like us: /melrosehealth Follow us: @melrosehealth @melrosesuperfoods @littlebirdskincare

 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.
PH OTO G R APHY WILLIAM MEPPEM S T Y L IN G HANNAH MEPPEM + JUSTINE POOLE

RECIPES AMBER DE FLORIO + STEVE PEARCE

choc-orange and date bliss balls

Download our app for iPad and Android devices to

watch our video and see Donna give her tips and
tricks for making these nutritious bliss balls.

26 www.donnahay.com
 light
SUM M E R BL ISS BA LLS

coconut, chia and apricot bliss balls

1½ cups (240g) blanched almonds

1 tablespoon vanilla extract
1 tablespoon coconut oil
¼ cup (25g) LSA mix+
2 tablespoons white chia seeds
1 cup (80g) desiccated coconut
1½ cups (225g) whole dried apricots

Place the almonds, vanilla, coconut oil, LSA mix, chia seeds,
half the desiccated coconut and 1 cup (150g) of the apricots in
a food processor and process for 1–2 minutes or until the mixture
comes together. Transfer to a bowl. Finely chop the remaining
apricot, add to the bowl and stir to combine. Place the remaining
coconut on a large plate. Roll tablespoons of the mixture into
balls and roll in the coconut to coat. MAKES 28 .

+ LSA is a mixture of ground linseeds, sunflower seeds and

almonds. Find it in the health food aisle of the supermarket.
Tip: The bliss balls will keep refrigerated for 2–3 weeks.

choc-orange and date bliss balls

25 fresh pitted dates

2 cups (320g) almonds
⅓ cup (35g) raw cacao powder, plus extra for rolling
2 tablespoons finely grated orange rind

Place the dates, almonds, cacao and orange rind in a food processor
and process for 2–3 minutes or until the mixture comes together.
Roll tablespoons of the mixture into balls and roll in extra cacao
to coat. MAKES 28 .

Tip: The bliss balls will keep refrigerated for 2–3 weeks.

coconut, chia and apricot bliss balls

carrot cake bliss balls
 light
SUM M E R BL ISS BA LLS

carrot cake bliss balls lemon, almond and sesame bliss balls

3 cups (360g) pecans 2 cups (320g) blanched almonds

20 fresh pitted dates ½ cup (75g) sesame seeds
2 carrots (160g), peeled and grated 2 tablespoons honey
1 teaspoon ground cinnamon ¼ cup (50g) finely grated lemon rind
½ teaspoon ground nutmeg 2 tablespoons lemon juice
½ teaspoon ground ginger 2 cups (160g) desiccated coconut
1⅓ cups (130g) LSA mix+
Place the almonds, sesame seeds, honey, lemon rind, lemon
Place 1 cup (120g) of the pecans in a food processer and pulse juice and half the coconut in a food processor and process for
until finely chopped. Place in a small bowl and set aside. 1–2 minutes or until the mixture comes together. Place the
Place the dates, carrot, cinnamon, nutmeg, ginger, LSA mix and remaining coconut on a large plate. Roll tablespoons of the
remaining pecans in the food processor and process for 1–2 minutes mixture into balls and roll in the coconut to coat. MAKES 28 .

or until the mixture comes together. Roll tablespoons of the mixture Tip: The bliss balls will keep refrigerated for 2–3 weeks.
into balls and roll in the chopped pecan to coat. MAKES 28 .

+ LSA is a mixture of ground linseeds, sunflower seeds and

almonds. Find it in the health food aisle of the supermarket.
Tip: The bliss balls will keep refrigerated for 2–3 weeks.
THIS PAGE: STYLING JUSTINE POOLE

lemon, almond and sesame bliss balls

www.donnahay.com 29
 FOR A L IFE IN BAL ANCE

FR ESH + LIGHT
on sale 2 May
ne x te
is su

PHOTOGRAPHY WILLIAM MEPPEM STYLING DONNA HAY

Now a quarter ly magaz ine!

Our next issue will help you transform chilly days
with enriching soups, satisfying bowls of nutritious
veg and comforting desserts to warm and nourish.
 TAKE A SLICE
We’ve 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
RECIPES AMBER DE FLORIO

zucchini, basil and yoghurt frittata

www.donnahay.com 31
 fresh
V EGETA BLE FR I T TATAS

sweet potato and spinach frittata

350g sweet potato (kumara), peeled and cut into 1cm pieces
1 red onion, cut into wedges
4 cloves garlic, skin on
1 tablespoon extra virgin olive oil
8 eggs
½ cup (125ml) milk
sea salt and cracked black pepper
1 cup spinach leaves
watercress leaves, to serve

Preheat oven to 180°C (350°F). Place the sweet potato, onion, garlic
and oil in a 6-cup-capacity (1.5-litre) ovenproof baking dish, toss to
combine and cook for 45 minutes or until the sweet potato is tender
and the garlic is soft. Allow the garlic to cool slightly.
Squeeze the cooled garlic cloves out of their skins into a large
bowl and mash with a fork. Add the eggs, milk, salt and pepper
and whisk to combine. Place the spinach leaves in the baking dish
with the sweet potato and onion, and toss to combine. Pour over the
egg mixture and cook for 35–40 minutes or until just cooked. Top
with watercress to serve. SERVES 4–6 .

mushroom and cauliflower frittata

1 tablespoon extra virgin olive oil

1 onion, finely chopped
4 cloves garlic, crushed
300g button mushrooms, thinly sliced
200g small Swiss brown mushrooms, thinly sliced
500g cauliflower florets
8 eggs
½ cup (125ml) milk
¼ cup tarragon, finely chopped
1 cup flat-leaf parsley leaves, finely chopped
sea salt and cracked black pepper
100g feta, crumbled
micro (baby) flat-leaf parsley leaves, to serve

Preheat oven to 200°C (400°F). Heat the oil in a large frying pan
over high heat. Add the onion, garlic and mushroom, and cook
for 3 minutes or until lightly golden. Set aside.
Place the cauliflower in a food processor and pulse until it resembles
rice. Place the eggs, milk, tarragon, parsley, salt and pepper in a large
bowl, whisk to combine. Add the cauliflower and mushroom mixture
and stir to combine. Divide between 2 x 4-cup-capacity (1-litre) 20cm
baking dishes and sprinkle with the feta. Cook for 20–30 minutes or
until just cooked through. Serve with parsley. SERVES 4–6 .

Tip: You can also cook this in an 8 cup capacity (2 litre) baking
sweet potato and dish and cook for 35 minutes or until just cooked through.
spinach frittata
mushroom and cauliflower frittata

www.donnahay.com 33
 fresh
V EGETA BLE FR I T TATAS

zucchini, basil and yoghurt frittata

1 tablespoon extra virgin olive oil
1 leek, white part only, thinly sliced
4 cloves garlic, crushed
4 eggwhites
4 eggs
1 cup (280g) natural Greek-style (thick) yoghurt
⅓ cup chopped chives
600g zucchini (courgette), grated
3 cups basil leaves, roughly chopped, plus extra to serve
2 tablespoons capers, drained and rinsed
sea salt and cracked black pepper
¼ cup (20g) finely grated parmesan, to serve
Preheat oven to 200°C (400°F). Heat the oil in a 6-cup-capacity
(1.5-litre) ovenproof frying pan over medium heat, add the leek and
garlic and cook for 4–5 minutes or until softened. Set aside to cool
slightly. Place the eggwhites, eggs, yoghurt and chive in a large bowl
and whisk to combine. Add the zucchini, basil, capers, salt and
pepper and stir to combine. Pour into the frying pan and cook in
the oven for 30–40 minutes or until cooked through. Top with the
parmesan and extra basil to serve. SERVES 4–6 .
tomato, basil and ricotta frittata muffins
½ cup (95g) quinoa
1 cup (250ml) water
9 eggs
2 cloves garlic, crushed
1½ cups basil leaves, chopped
200g ricotta
2 green onions (scallions), finely chopped
250g cherry tomatoes, halved and quartered
sea salt and cracked black pepper
spinach and cashew pesto (recipe, page 39) or store-bought pesto, to serve
Preheat oven to 180°C (350°F). Place the quinoa and water in a
saucepan over high heat and bring to the boil. Reduce heat to low, cover
and cook for 15 minutes. Remove from the heat and set aside to steam
for a further 10 minutes or until cooked. Allow to cool slightly. Place
the eggs and garlic in a large bowl and whisk to combine. Add the basil,
ricotta, onion, tomato, salt, pepper and ¾ cup of the cooked quinoa.
Stir until just combined. Divide between a 12 x ½-cup-capacity (125ml)
muffin tin lined with paper cases. Top with the remaining quinoa and
cook for 30 minutes or until firm and golden. Serve with pesto. MAKES 12 .

34 www.donnahay.com
 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.
PH OTO G R APHY WILLIAM MEPPEM S T YLIN G HANNAH MEPPEM + JUSTINE POOLE

RECIPES AMBER DE FLORIO

sriracha and lime pumpkin seeds

 light
SPICE D SNACK S

sriracha and lime pumpkin seeds

1½ cups (300g) pumpkin seeds (pepitas)

1 tablespoon sriracha hot chilli sauce+
2 teaspoons finely grated lime rind
½ teaspoon sea salt flakes

Preheat oven to 160°C (325°F). Place the pumpkin seeds, sriracha,

lime rind and salt in a bowl and mix to combine. Spread the seeds
evenly on a lightly greased large oven tray lined with non-stick
baking paper. Cook for 10 minutes or until golden and crispy.
Allow to cool before serving. MAKES 1½ CUPS.

+ Sriracha is a hot chilli sauce available from selected supermarkets

and Asian grocers.
Tip: These seeds will keep in an airtight container for up to two weeks.

crunchy dukkah chickpeas

2 x 400g cans chickpeas (garbanzos), drained and rinsed

2 tablespoons store-bought dukkah
1 tablespoon extra virgin olive oil
½ teaspoon sea salt flakes

Preheat oven to 180°C (350°F). Place the chickpeas on a clean dry

tea towel and rub dry, removing the outer skins where possible.
Place the chickpeas, dukkah, oil and salt in a large bowl and toss
to combine. Spread evenly on a lightly greased large oven tray lined
with non-stick baking paper and cook for 50–55 minutes or until
crunchy and golden. Allow to cool before serving. MAKES 2 CUPS.

Tip: This snack will keep in an airtight container for up to two weeks.

crunchy dukkah chickpeas

www.donnahay.com 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.
PH OTO G R APHY WILLIAM MEPPEM S T Y L IN G JUSTINE POOLE

RECIPES AMBER DE FLORIO

spinach and cashew pesto

 fresh
POWER PESTO

kale, nori and almond pesto

kale, nori and almond pesto spinach and cashew pesto

150g kale, trimmed and chopped 4 cups (100g) baby spinach leaves
2 sheets nori (dried seaweed), chopped 1½ cups basil leaves, plus extra to serve
½ teaspoon sea salt flakes 1 cup (150g) roasted cashews, plus extra, chopped, to serve
1 cup (160g) almonds, plus extra, chopped, to serve 1 clove garlic
2 cloves garlic 1 teaspoon sea salt flakes
2 tablespoons lemon juice 1 tablespoon lemon juice
2 tablespoons extra virgin olive oil 1 tablespoon finely grated lemon rind
¾ cup (180ml) water 2 tablespoons extra virgin olive oil
sliced baby cucumbers (cukes) and radishes, to serve 2 tablespoons water

Place the kale, nori, salt, almonds, garlic and lemon juice in a
large food processor and process until finely chopped. While
the motor is running, gradually add the oil and water, and process
until combined. Top with chopped almond and serve with baby
cucumber and radish. MAKES 2 CUPS .
Place the spinach, basil, cashews, garlic, salt, lemon juice and
lemon rind in a large food processor and process until finely
chopped. While the motor is running, gradually add the oil and
water, and process until combined. Top with extra basil and
chopped cashew to serve. MAKES 1½ CUPS .

Tip: You can keep this pesto in an airtight container in the Tip: You can keep this pesto in an airtight container in the
refrigerator for 3–4 days. refrigerator for 3–4 days.

www.donnahay.com 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.
PHOTOG R APHY WILLIAM MEPPEM ST YLING HANNAH MEPPEM + JUSTINE POOLE

RECIPES AMBER DE FLORIO

brown rice and beetroot-cured kingfish sushi hand rolls

 fresh
THE NEW SUSHI

Swap white rice for gluten-free soba

noodles in your next homemade roll.
Add pickled kimchi for tangy flavour
and a boost of powerful antioxidants.

kimchi and green tea noodle sushi

200g green tea soba noodles+

4 sheets nori (dried seaweed)
200g snow peas (mange tout), thinly sliced
1 carrot, peeled and shredded
1½ cups (360g) kimchi++, roughly chopped
sesame seeds, soy sauce and wasabi paste, to serve

Cook the noodles in a large saucepan of salted boiling water for

4–5 minutes or until tender. Drain and refresh with cold water.
Place a sheet of nori on a sushi mat, top with one-quarter of the
noodles in an even layer, leaving a 3cm edge. Top with one-quarter
each of the snow pea, carrot and kimchi, and roll to enclose. Repeat
with the remaining nori, noodles, snow pea, carrot and kimchi.
Slice into rounds, sprinkle with the sesame seeds and serve with
the soy sauce and wasabi. MAKES 4 LARGE ROLLS .

+ 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.

www.donnahay.com 41
Our favourite superfoods combine
in this seeded tuna quinoa sushi.
Black quinoa adds a crunchier texture,
while silky tofu provides a lighter
alternative to creamy mayonnaise.

quinoa, chia and sesame tuna sushi

¾ cup (145g) black quinoa

1 cup (250ml) water
2 tablespoons tamari+
1 tablespoon black chia seeds
1 tablespoon black sesame seeds, toasted
300g sashimi-grade tuna loin, trimmed, cut into 2cm-thick strips
4 sheets nori (dried seaweed)
1 cup baby spinach leaves
¼ cup (70g) pickled ginger
1 Lebanese cucumber, cut into wedges
1 cup (40g) alfalfa sprouts
ginger tofu dressing
300g silken tofu, drained
1 teaspoon pickled ginger, plus 1 tablespoon of the pickling liquid

To make the tofu dressing, place the tofu, ginger and pickling liquid
in a food processor and process until smooth. Set aside.
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 15–20 minutes or until almost tender. Remove from the heat,
add the tamari and stir to combine. Cover and allow to steam for
8 minutes or until tender. Set aside to cool slightly. Add 1⁄3 cup of
the tofu dressing to the quinoa and mix well to combine. Set aside.
Place the chia seeds and sesame seeds on an oven tray and roll
the tuna in the seed mixture to coat. Set aside.
To assemble, place a sheet of nori on a sushi mat and spread evenly
with ½ cup of the quinoa, leaving a 3cm border at one edge. Top with
one-quarter each of the spinach, ginger, cucumber, tuna and alfalfa.
Roll to enclose. Repeat with the remaining ingredients. Slice and
serve with the remaining tofu mayonnaise. MAKES 4 LARGE ROLLS.

+ Tamari is a Japanese style of soy sauce. It is traditionally made

with little to no wheat, so is often gluten free (however, be sure to
check the label if you have gluten intolerances).
 fresh
THE NEW SUSHI

kale and mushroom omelette sushi with wasabi tofu dressing

www.donnahay.com 43
 fresh
THE NEW SUSHI
brown rice and beetroot-cured kingfish
sushi hand rolls
1 cup (200g) brown rice, rinsed
1½ cups (125ml) water
½ teaspoon sea salt flakes
2 tablespoons mirin (Japanese rice wine)
1 tablespoon rice wine vinegar
4 sheets nori (dried seaweed), cut in half
2 cups shredded savoy cabbage
1 avocado, cut into wedges
½ cup snow pea (mange tout) sprouts
¼ cup (70g) pickled ginger, plus extra to serve
beetroot-cured kingfish
400g rock salt
300g beetroot, peeled and grated
1 tablespoon wasabi paste
1 tablespoon mirin (Japanese rice wine)
350g sashimi-grade skinless kingfish fillet
To make the beetroot-cured kingfish, place the rock salt, beetroot,
wasabi and mirin in a large bowl and mix to combine. Place 2 sheets
of plastic wrap on a clean work surface, overlapping slightly to make
a sheet long enough to completely cover the kingfish. Spread with half
the salt mixture, top with the kingfish and cover with the remaining
salt mixture. Wrap tightly in plastic wrap and place in a deep-sided
oven tray. Top with a smaller oven tray, weigh down with heavy objects
and refrigerate for 30 minutes. Remove the kingfish from the plastic
wrap and wipe with paper towel to completely remove the salt
mixture. Using a sharp knife, thinly slice into 24 pieces.
While the kingfish is curing, place the rice, water and salt in a
medium saucepan over high heat. Bring to the boil, cover with a lid
and reduce heat to low. Cook for 25 minutes or until almost tender.
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.
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
remaining rolls. Serve with extra pickled ginger. MAKES 8 .
44 www.donnahay.com
kale and mushroom omelette sushi
with wasabi tofu dressing
¾ cup (145g) white quinoa
1 cup (250ml) water
4 eggs
1 teaspoon fish sauce
2 tablespoons milk
2 tablespoons sesame oil
300g oyster mushrooms, sliced
4 sheets nori (dried seaweed)
4 radishes, cut into batons
2 cups (60g) shredded kale
2 green onions (scallions), thinly sliced
soy sauce, to serve
wasabi tofu dressing
300g silken tofu, drained
1 teaspoon wasabi paste, plus extra to serve
1 tablespoon rice wine vinegar
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 almost tender. Remove from the heat and
allow to steam for 8 minutes or until tender. Allow to cool slightly.
To make the wasabi tofu dressing, place the tofu, wasabi and
vinegar in a small food processor and process until smooth. Add
1⁄3 cup of the wasabi tofu dressing to the quinoa and mix to combine.
Set aside.
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
half the sesame oil. Place ¼ cup of the egg mixture into the pan and
gently tilt the pan to evenly spread the mixture. Cook for 1 minute
each side or until golden. Repeat with the remaining egg mixture to
make 4 omelettes. Set aside.
Increase the heat to high, add the remaining oil and cook the
mushroom, stirring occasionally, for 3–4 minutes or until golden.
Place 1 omelette on a sushi mat, spread with 1 tablespoon of the
remaining tofu mayonnaise and top with a sheet of nori. Spread
½ cup of the quinoa mixture over the nori, top with one-quarter
each of the radish, kale, onion and mushrooms and roll to enclose.
Repeat with the remaining ingredients. Slice into rounds and serve
with soy sauce and extra wasabi. MAKES 4 LARGE ROLLS .
 TOP BUN
Satisfy fast-food cravings with our vegetarian burgers, packed with power vegies
and lighter sauces, all on a wholesome bun – it’s lunch you can feel great about.
PH OTO G R APHY WILLIAM MEPPEM S T Y L IN G HANNAH MEPPEM + JUSTINE POOLE
RECIPES AMBER DE FLORIO + STEVE PEARCE

mushroom and quinoa burger with wasabi tofu mayonnaise

www.donnahay.com 45
 light
M E AT-F R E E BURGE RS

mushroom and quinoa burger Blend a crunchy mix of super seeds

with wasabi tofu mayonnaise
with smooth butter beans and grated
150g button mushrooms zucchini to make a better-for-you
150g firm tofu, drained
227g can water chestnuts, drained
burger that’s rich in protein, full
1 tablespoon tahini of fibre and just as satisfying.
1 egg
1 teaspoon togarashi+
2 cloves garlic, crushed seeded butter bean burger
sea salt and cracked black pepper
1½ cups (130g) quinoa flakes 2 cloves garlic, crushed
2 tablespoons extra virgin olive oil ½ cup (75g) sunflower seeds
4 wholemeal buns, halved ½ cup (100g) pumpkin seeds (pepitas)
1 cup snow pea (mange tout) sprouts 2 tablespoons dukkah, plus extra to serve
1 Lebanese cucumber, thinly sliced on a mandolin 2 tablespoons black chia seeds
200g daikon radish, peeled and thinly sliced on a mandolin 400g can butter (lima) beans, drained and rinsed
¼ cup (70g) pickled ginger 1 zucchini (courgette) (160g), grated
2 tablespoons black sesame seeds 1 teaspoon sea salt flakes
wasabi tofu mayonnaise ½ cup (40g) quinoa flakes
300g silken tofu, drained 2 tablespoons extra virgin olive oil
2 teaspoons mirin (Japanese rice wine) 4 wholemeal seeded bread rolls, halved
2 teaspoons rice wine vinegar 160g store-bought beetroot dip
½ teaspoon wasabi paste ½ cup (140g) natural Greek-style (thick) yoghurt
1 teaspoon sea salt flakes 1 cup watercress sprigs
4 radishes, thinly sliced
To make the mayonnaise, place the tofu, mirin, vinegar, wasabi and coriander (cilantro) leaves, to serve
salt in a small food processor and process until smooth. Set aside.
Place the mushrooms in a large food processor and pulse until Preheat oven to 200°C (400°F). Place the garlic, half of the
coarsely chopped. Place in a large bowl. Place the tofu and water sunflower and pumpkin seeds, the dukkah, chia seeds, butter
chestnuts in the food processor and pulse until finely chopped. 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,
½ cup of the quinoa flakes to the mushroom, and mix to combine. 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 the patties with half the oil and cook for 10 minutes. Turn the
patties for 2–3 minutes each side or until golden and crispy. patties over, brush with the remaining oil and cook for another
To serve, spread 2 tablespoons of the tofu mayonnaise on the base of 10 minutes or until firm and golden.
each bun, top with a patty, snow pea sprouts, cucumber, daikon, ginger Spread the base of each bun with beetroot dip and top each with
and sesame seeds. Top with the remaining bun half to serve. SERVES 4. a patty, the yoghurt, watercress, radish and coriander. Sprinkle
+ Togarashi is a Japanese chilli powder and is available from Asian with extra dukkah and sandwich with remaining roll halves to
supermarkets and grocers. serve. SERVES 4 .
seeded butter bean burger

www.donnahay.com 47
 crispy eggplant and pesto burger
2 eggs
2 cloves garlic, crushed
sea salt and cracked black pepper
1½ 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
½ cup (130g) store-bought basil pesto
250g cherry tomatoes, sliced
125g buffalo mozzarella, torn
1 zucchini (courgette), shredded
½ cup basil leaves
48 www.donnahay.com
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 3–4 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 .
THIS PAGE: STYLING JUSTINE POOLE
 light
M E AT-F R E E BURGE RS

chilli peanut tofu burger with pickled red onion 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.
2 cloves garlic, crushed To make the peanut sauce, place the peanut, hoisin sauce,
2 tablespoons Asian chilli jam ginger and water in a bowl and stir to combine. Set aside.
2 tablespoon hoisin sauce Place the garlic, chilli jam and hoisin sauce in a bowl and mix to
350g firm tofu, cut into 8 slices combine. Brush both sides of the tofu with the chilli jam mixture.
1 tablespoon sesame oil Heat the oil in a large frying pan over medium heat. Cook the
4 wholemeal seeded bread rolls, halved tofu, in batches, for 2–3 minutes each side or until caramelised.
1 cup baby spinach leaves Spread the peanut sauce on the base of each roll. Top each with
2 baby cucumbers (cukes), thinly sliced ¼ cup of the spinach leaves, 2 slices of the tofu and one-quarters
pickled red onion each of the baby cucumber and pickled onion. Sandwich with the
1 red onion, thinly sliced top half of the roll to serve. SERVES 4 .

½ cup (125ml) white wine vinegar

peanut sauce
⅓ cup (45g) unsalted roasted peanuts, finely chopped
⅓ cup (120g) hoisin sauce
1 teaspoon grated ginger
¼ cup (60ml) water
 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

avocado salsa verde

creamy tofu dressing

RECIPES AMBER DE FLORIO

 light
CR EA M Y DR E SSI NGS

creamy tofu dressing avocado salsa verde

300g silken tofu, drained 1 avocado, chopped

1 teaspoon Dijon mustard ½ cup flat-leaf parsley leaves
1 clove garlic, crushed ½ cup mint leaves
1 tablespoon white wine vinegar 2 teaspoons lemon juice
¼ cup (20g) finely grated parmesan 1 tablespoon baby capers, drained and rinsed
2 tablespoons extra virgin olive oil sea salt and cracked black pepper
½ teaspoon sea salt flakes ½ 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 11⁄3 CUPS . Place the avocado, parsley, mint, lemon juice, capers, salt,
Tip: This is delicious spread on wraps or sandwiches, or toss with pepper, water and onion in a small food processor and process
potatoes in a salad. It will keep for 2–3 days in the refrigerator. until smooth. Serve. MAKES 1¼ CUPS .

Tip: This salsa is perfect with grilled chicken or fish. It will

keep for 2–3 days in an airtight container in the refrigerator.

buttermilk, cashew and basil dressing

¾ cup (180ml) buttermilk

1 tablespoon chopped chives
½ cup basil leaves
½ cup (75g) cashews, toasted
buttermilk, cashew and basil dressing 1 teaspoon lemon juice
sea salt and cracked black pepper

Place the buttermilk, chives, basil, cashews, lemon juice,

salt and pepper in a food processor and process until smooth.
Serve. MAKES 1 CUP.

Tip: Use as a lighter alternative to caesar dressing. It

will keep for 2–3 days in the refrigerator.

www.donnahay.com 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.
PH OTO G R APHY WILLIAM MEPPEM S T Y L IN G HANNAH MEPPEM & JUSTINE POOLE

RECIPES AMBER DE FLORIO

arame and black rice salad with soy sauce egg

 fresh
SEAWE ED SA LA DS

nori prawn salad with broccolini

www.donnahay.com 53
 fresh
SEAWE ED SA LA DS
arame and black rice salad with soy sauce egg
2½ cups (625ml) water
2 tablespoons dashi powder+
1½ cups (300g) black rice
4 eggs
½ cup (125ml) soy sauce
1 cup (15g) dried arame (dried seaweed), soaked++
1 cup coriander (cilantro) leaves
5 cups (200g) shredded kale
400g green beans, trimmed and shredded
2 tablespoons sesame seeds, toasted
2 green onions (scallions), thinly sliced
tahini dressing
½ cup (140g) tahini
½ cup (125ml) water
2 tablespoons lemon juice
Place the water and dashi in a medium saucepan over high heat
and bring to the boil. Add the rice, reduce the heat to low and cover
with a lid. Cook for 40–45 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
in half and set aside.
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
with the egg to serve. SERVES 4
+ Dashi is a simple Japanese stock that’s made by heating kombu
(dried seaweed) and dried bonito fish flakes. It’s available as a
powder from the Asian aisle of supermarkets and in Asian grocers.
++ Arame is a type of sea kelp and is rich in iron, calcium and
potassium. To rehydrate dried arame, place in a large bowl of
cold water and set aside for 15 minutes. Drain before using.
tuna and soba noodle wakame salad
with lotus root chips
250g soba noodles+
⅔ cup (100g) cashews, toasted and finely chopped
400g sashimi-grade tuna loin, trimmed
300g Japanese seaweed salad (wakame)++
150g sugar snap peas, blanched and halved
2 cups (160g) bean sprouts
ginger miso dressing
1 teaspoon grated ginger
¼ cup (60ml) mirin (Japanese rice wine)
1 tablespoon white miso paste
1 tablespoon sesame oil
1 tablespoon water
½ teaspoon sea salt flakes
lotus root chips
300g lotus root+++, peeled and thinly sliced
1 tablespoon sesame oil
1 teaspoon sea salt flakes
Preheat oven to 180°C (350°F). To make the dressing, place the
ginger, mirin, miso, sesame oil, water and salt in a bowl and stir
to combine. Set aside.
To make the lotus root chips, place the lotus root, sesame oil
and salt in a bowl and toss to combine. Place on 2 lightly greased
large oven trays lined with non-stick baking paper and cook for
8–10 minutes or until crisp and golden. Set aside to cool.
Cook the noodles in a large saucepan of salted boiling water
for 4–5 minutes or until tender. Drain and refresh under cold water.
Spread the cashew on a plate. Roll the tuna in the cashew to coat
all sides and thinly slice. Place the noodles, seaweed salad, sugar
snap peas, bean sprouts and dressing in a bowl and toss to combine.
Divide the mixture among 4 plates and serve with the tuna and
lotus root chips. SERVES 4 .
+ Soba are Japanese noodles made from buckwheat and wheat flour.
You can find 100 per cent buckwheat flour varieties for a gluten-free
option look for them in Asian supermarkets and grocers.
++ Japanese seaweed salad is a fresh, green pre packaged salad made
from wakame. It can be found in Japanese grocers or sushi shops.
+++ It’s best to use fresh lotus root, not frozen, for this recipe.
It’s available fresh at Asian supermarkets or select grocers.
tuna and soba noodle wakame salad with lotus root chips

www.donnahay.com 55
 fresh
SEAWE ED SA LA DS

nori prawn salad with broccolini

20 large green (uncooked) prawns (shrimp), peeled,

deveined and tails intact
cook’s tips
1 tablespoon sesame oil + Seaweed comes in many
2 cloves garlic, crushed colours and varieties, but
⅓ cup (20g) nori (dried seaweed) flakes+ it’s brown seaweed (such as
kelp and wakame) and red
4 cups baby spinach leaves
seaweed (like nori) that are
1 cup (260g) podded frozen edamame beans, blanched commonly used in cooking.
2 bunches broccolini, trimmed and blanched + Whichever type you
1 long red chilli, thinly sliced choose, all seaweed has
very few calories and is one
micro (baby) coriander (cilantro) leaves, to serve
of the most nutritionally
sesame tamari dressing dense ingredients found
2 tablespoons sesame oil naturally. It’s packed with
1 tablespoon honey a long list of vitamins and
minerals, including iodine
2 teaspoons tamari
essential for a healthy
2 tablespoons water thyroid, metabolism and
energy levels.
Preheat oven to 200°C (400°F). To make the dressing, place the oil, + You can add this powerful
honey, tamari and water in a bowl and whisk to combine. Set aside. superfood to your diet in
many ways; sprinkle dried
Place the prawns, oil and garlic in a large bowl and toss to coat.
nori flakes through salad,
Place half the nori on a plate and press the prawns in the nori to coat rice or even bread dough;
all sides. Place the prawns on a large lightly greased oven tray lined add fresh wakame to soup
with non-stick baking paper and cook for 5–6 minutes or until just stock; or use a powdered
variety to stir through
cooked through.
smoothies and juices.
Place the spinach, edamame, broccolini, chilli, dressing and
remaining nori in a bowl and toss to combine. Divide the mixture
between serving bowls and top with the prawns and coriander to
serve. 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.

It’s not just for sushi! Nutritious nori

flakes are a clever way to season
a salad, adding subtle texture, colour
and an umami-rich boost of flavour.

56 www.donnahay.com
 sweet potato & pear salad

Super boost your salad

with McKenzie’s pulses.
  
 

For this recipe and more
visit us at
www.mckenziesfood.com.au

#lovepulses
 A QUICK DI P
Light, easy and seriously tempting, we’re loving these wholesome seed dips spread
on wraps and sandwiches. Or, serve simply with crackers and vegetable crudités.
PH OTO G R APHY WILLIAM MEPPEM S T YLIN G HANNAH MEPPEM

butter bean and sunflower seed dip

beetroot, sumac and sunflower seed dip
400g can butter (lima) beans, drained and rinsed
1 beetroot, peeled and grated ⅓ cup (50g) sunflower seeds
½ cup (75g) sunflower seeds, plus extra to serve ½ cup (140g) natural Greek-style (thick) yoghurt
⅓ cup (95g) natural Greek-style (thick) yoghurt 1 tablespoon lemon juice
2 teaspoons sumac, plus extra to serve sea salt and cracked black pepper
sea salt and cracked black pepper 1 tablespoon dukkah, to serve
RECIPES AMBER DE FLORIO

Place the beetroot, seeds, yoghurt, sumac, salt and pepper in Place the beans, seeds, yoghurt, lemon juice, salt and pepper
a small food processor and process until smooth. Sprinkle with in a small food processor and process until smooth. Sprinkle
extra sunflower seeds to serve. MAKES 1¼ CUPS . with the dukkah to serve. MAKES 1¾ CUPS .

Tip: This dip is also delicious spread on a wrap or sandwich Tip: Try as a lighter substitute for mashed potato with fish or meat –
– it will keep refrigerated for 3–4 days. it will keep refrigerated for 3–4 days.
 light
SE E DE D DI PS

roast garlic and sesame seed dip

1 bulb garlic
½ cup (80g) toasted sesame seeds, plus extra to serve
¼ cup (70g) tahini
1 teaspoon ground cumin pea, pumpkin seed and feta dip
1 teaspoon ground coriander
2 tablespoons lemon juice ¾ cup (120g) pumpkin seeds (pepitas), plus extra to serve
½ cup (125ml) water 1½ cups (210g) frozen baby peas, thawed
sea salt and cracked black pepper 80g feta
1 clove garlic
Preheat oven to 200°C (400°F). Wrap the garlic in aluminium sea salt and cracked black pepper
foil, place on an oven tray and cook for 40 minutes or until soft. 2 tablespoons lemon juice
Remove the garlic from the foil and allow to cool slightly. Carefully micro (baby) mint leaves, to serve
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. in a small food processor and process until smooth. Sprinkle
Sprinkle with extra sesame seeds to serve. MAKES 1 CUP. with the extra pumpkin seeds and mint to serve. MAKES 1¼ 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
it into a light salad dressing by mixing it with a little water. on toast with avocado – it will keep refrigerated for 3–4 days.

www.donnahay.com 59
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POWER

low carb feasts LEAN

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&
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POW ER
DINN ERS
vibrant salad bowls
CHEAT’S energising ideas
low carb feasts
Cavolo nero SWEETS

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our lighter take watermelon radish
ISSUE 1
www.donnahay.com on dessert ISSUE 2
www.donnahay.com
EAT WEL L
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low carb lunches
Cavolo nero
CHEAT’S watermelon rad sh new nut butters
(Tuscan kale) SWEETS SSUE 2
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ISSUE 1
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NEW BOOK OUT NOW

a
fresher
approach
to
eating
PHOTOGRAPHY WILLIAM MEPPEM STYLING + HANDWRITING JUSTINE POOLE
 POWER
PACKED
PI Z Z A
Everyone loves a pizza, but with these clever
RECIPES AMBER DE FLORIO + STEVE PEARCE MERCHANDISING JUSTINE POOLE
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
Cauliflower ,
car amelised
onion and goat’s
cheese piz z a

www.donnahay.com 65
 quinoa pizza with grilled
harissa eggplant and labne

2 teaspoons harissa paste

1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
8 Japanese (finger) eggplants (aubergines), halved lengthways
½ cup (130g) labne (yoghurt cheese)
⅓ cup (95g) tomato puree (tomato passata)
cauliflower, caramelised onion 1 long red chilli, thinly sliced
and goat’s cheese pizza ¼ cup coriander (cilantro) leaves
labne dressing
3 large onions, thinly sliced ½ cup (130g) labne (yoghurt cheese)
¼ cup (60ml) balsamic vinegar 2 tablespoons lemon juice
1 tablespoon rapadura sugar quinoa base
1 tablespoon extra virgin olive oil ¾ cup (145g) white quinoa
1 teaspoon sea salt flakes 1 cup (250ml) water
60g goat’s cheese, crumbled ⅓ cup (130g) quinoa flour
1 bunch rocket, trimmed 2 eggs
cauliflower base ⅓ cup (80ml) buttermilk
600g cauliflower florets sea salt and cracked black pepper
¾ cup (90g) almond meal (ground almonds)
½ cup (40g) finely grated parmesan Preheat oven to 200°C (400°F). To make the quinoa base, place the
3 eggs, lightly beaten quinoa and water in a medium saucepan over high heat. Bring to the
sea salt and cracked black pepper 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.
Preheat oven to 200°C (400°F). Place the onion, balsamic vinegar, Place the cooled quinoa, quinoa flour, eggs, buttermilk, salt
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
paper. Toss to combine and cook for 20 minutes, stirring halfway, in half and place each portion on a lightly greased large oven tray
or until golden. Set aside. lined with non-stick baking paper. Press each portion into a 20cm
To make the cauliflower base, place the cauliflower in a food x 28cm rectangle. Cook for 15 minutes.
processor, in batches, and pulse until it resembles fine crumbs. Preheat a char-grill pan over medium heat. Place the harissa,
Transfer to a large bowl, add the almond meal, parmesan, egg, 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, until tender. Set aside.
spread out each to form a 30cm circle and cook for 15 minutes. Spread the bases with the labne and tomato, top with the eggplant
Divide the onion mixture between the pizza bases, top each with and chilli and cook for a further 10 minutes or until the base is crisp.
a little of the goat’s cheese and cook for a further 10–15 minutes 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
rocket and remaining goat’s cheese to serve. MAKES 2 . and drizzle with the labne dressing to serve. MAKES 2 .
Quinoa piz z a
with grilled
harissa
eggplant
and labne

www.donnahay.com 67
Gluten-free
mushroom piz z a
with buffalo
moz z arella
and chilli
gluten-free mushroom pizza with
buffalo mozzarella and chilli

500g mixed mushrooms+, sliced

1 tablespoon extra virgin olive oil
2 tablespoons lemon thyme leaves
4 cloves garlic, crushed
sea salt and cracked black pepper
½ cup radish sprouts++
125g buffalo mozzarella, torn
1 teaspoon dried chilli flakes
gluten-free pizza base
1 cup (280g) natural Greek-style (thick) yoghurt
2 cups (290g) self-raising (self-rising) gluten-free flour+++
2 teaspoons extra virgin olive oil

Preheat oven to 200°C (400°F). Place the mushroom, oil, thyme

and garlic in a large bowl and toss to combine. Place on a large oven
tray lined with non-stick baking paper and cook for 10 minutes or
until softened.
To make the pizza base, place the yoghurt, flour and oil in a
large bowl and mix well to combine. Place the mixture on a lightly
floured work surface and knead until it forms a soft dough.
Divide the mixture in half and roll out each portion to form
a 20cm x 30cm rectangle. Divide the bases between 2 lightly
greased large oven trays lined with non-stick baking paper.
Divide the mushroom between the pizza bases, sprinkle with
salt and pepper and cook for 12–14 minutes or until the bases are
golden and cooked through. Top with the radish sprouts, buffalo
mozzarella and chilli flakes to serve. MAKES 2 .

+ We used a mix of button mushrooms, Swiss brown mushrooms

and chestnut mushrooms.
++ Radish sprouts can be found in selected greengrocers.
+++ Self raising gluten free flour can be found in the health
food aisle in supermarkets.

This quick gluten-free

base is made with just
three ingredients! The
greek-style yoghurt
helps to make a perfectly
light and cr isp base.

www.donnahay.com 69
 A nutritious zucchini base
topped with fresh tomato
and basil offers a low-carb twist
on a classic margherita pizza.

zucchini pizza with pesto,

tomato, basil and ricotta

2∕₃ cup (180g) store-bought pesto

250g vine-ripened cherry tomatoes, halved
2 oxheart tomatoes, thinly sliced
1 cup watercress sprigs
1 cup basil leaves
150g fresh ricotta, crumbled
2 tablespoons baby capers, drained and rinsed
zucchini base
6 medium zucchini (courgettes), grated
1 cup (80g) finely grated parmesan
2 cloves garlic, crushed
1 egg
2∕₃ cup (95g) wholemeal spelt flour
1 tablespoon finely chopped oregano
sea salt and cracked black pepper

Preheat oven to 180°C (350°F). To make the zucchini base,

place the zucchini, parmesan, garlic, egg, flour, oregano, salt
and pepper in a large bowl and mix to combine. Divide the
mixture between 2 lightly greased large oven trays lined with
non-stick baking paper and spread out each to form a 22cm circle.
Cook for 35–40 minutes or until golden and cooked through.
Spread each of the bases with the pesto. Top with the tomato,
watercress, basil, ricotta and capers to serve. MAKES 2 .

Cook’s tip Fresh ricotta

is readily available from
supermarket deli counters,
delicatessens and cheese
shops. It’s more flavourful
with a creamier texture
than tub varieties.

70 www.donnahay.com
Z ucchini piz z a
with pesto,
tomato, basil
and ricotta
Pizza night just became a whole lot easier! Use
mini wholemeal pita breadS as a ready-made
base, top with creamy yoghurt and add baby
peas and mint for freshness and colour.

cheat’s yoghurt and artichoke pizzas

4 small wholemeal pita breads

2∕₃ cup (190g) natural Greek-style (thick) yoghurt
8 marinated artichokes, halved lengthways
1 cup (120g) frozen baby peas, thawed
½ cup micro (baby) mint leaves
sea salt and cracked black pepper
extra virgin olive oil, to serve

Preheat oven to 200°C (400°F). Place the pita breads on a

lightly greased large oven tray lined with non-stick baking
paper. Spread each of the pitas with yoghurt and top with
the artichoke. Cook for 10 minutes or until golden and crisp.
Place the peas in a bowl and gently mash. Divide the pea
among the pitas, top each with mint, sprinkle with salt and
pepper, and drizzle with oil to serve. MAKES 4 .

Cook’s tip These quick

and clever pita bread pizzas
are also delicious topped
with a good-quality tomato
passata instead of yoghurt.
cheat’s
yoghurt and
artichoke
piz z as

www.donnahay.com 73
broccoli, olive
and pine nut
whole-wheat
piz z a
broccoli, olive and pine nut
whole-wheat pizza

600g broccoli florets

2 tablespoon extra virgin olive oil
2 tablespoon finely grated lemon rind
2 cloves garlic, crushed
12 white anchovy fillets
2 cups (50g) baby spinach leaves
1 cup (130g) mixed pitted olives
¼ cup (40g) pine nuts, toasted
lemon wedges (optional), to serve
whole-wheat pizza base
½ teaspoon dried yeast
1 teaspoon caster (superfine) sugar
½ cup (125ml) lukewarm water
1¼ cups (185g) whole-wheat flour+, plus
extra for dusting
1 teaspoon sea salt flakes
2 teaspoons extra virgin olive oil

To make the pizza base, place the yeast, sugar and water in a
small bowl and mix to combine. Set aside in a warm place for
5 minutes or until bubbles appear on the surface. Place the flour
and salt in a large bowl and make a well in the centre. Add the yeast
mixture and oil and, using well-floured hands, mix together to
form a dough. Knead the dough on a lightly floured surface for
4–5 minutes or until smooth and elastic. Place the dough in
a large, lightly greased bowl and cover with a clean, damp cloth. A little squeeze of lemon
Set aside in a warm place for 30 minutes to rest.
Preheat oven to 200°C (400°F). Divide the dough in half. Roll
cuts through the natur al
out each half on a lightly floured surface to form a 35cm x 25cm oval. saltiness of anchovies and
Place each base on a lightly greased large oven tray lined with
non-stick baking paper. Place the broccoli, oil, lemon rind and olives for vibr ant flavour
garlic in a bowl and toss to combine. Divide the broccoli mixture
between the pizzas and cook for 15 minutes or until the bases are
in this simple feel-good dinner.
cooked through.Top with the anchovy, spinach, olives and pine nuts.
Serve with lemon wedges, if using. MAKES 2 .

+ Made by grinding the entire grain of wheat, whole wheat flour is

less refined than white flour, leaving the most nutrient rich parts
of the grain intact. It’s available from health food stores.

www.donnahay.com 75
 Bursting onto the summer
scene with their distinctive
fresh, cooling flavour, we’re
loving crispy cucumbers in
colourful nutritious salads and
guilt-free treats. So refreshing
and ultra crunchy, they’re our
RECIPES AMBER DE FLORIO RECIPES EMMALY STEWART

go-to for the sunny season.

PH OTO G R APH Y CHRIS COURT

S T Y L IN G JUSTINE POOLE

www.donnahay.com 77
 From long telegraph cucumbers
with smooth dark green skins to
mediterranean cucumber salad
1 teaspoon extra virgin olive oil
250g haloumi, cut into 4 pieces
4 Lebanese cucumbers, cut into spirals+
400g cherry tomatoes, halved and quartered
1 cup (160g) pitted Kalamata olives, halved
1 cup basil leaves
cracked black pepper, for sprinkling
cucumber, cashew and basil dressing
1 Lebanese cucumber, roughly chopped
½ cup basil leaves
½ cup (75g) roasted cashews
¼ cup chopped oregano leaves
2 tablespoons chopped chives
1 tablespoon extra virgin olive oil
¼ cup (60ml) water
To make the cucumber, cashew and basil dressing, place
the cucumber, basil, cashews, oregano, chives, oil and water
in a small food processor and process until smooth. Set aside.
Heat the oil in a large non-stick frying pan over medium
heat. Cook the haloumi for 2 minutes each side or until golden.
Tear the haloumi into small pieces and place in a large bowl
with the cucumber, tomato, olive, basil and dressing, and toss
to combine. Divide between serving bowls and sprinkle with
pepper to serve. SERVES 4.
+ We’ve used a spiraliser tool to cut our cucumbers – they are
available from kitchenware and homewares stores. If you don’t
have one, you can shred the cucumber with a peeler instead.
78 www.donnahay.com
spicy cucumber and tuna wraps
2 telegraph (large) cucumbers
1 avocado, seed removed
1 teaspoon lemon juice
¼ teaspoon shichimi togarashi+, plus extra to serve
½ teaspoon sea salt flakes
cracked black pepper
150g kale, leaves trimmed and cut into small pieces
1 cup mint leaves
1 carrot, peeled and shredded
185g can tuna chunks in chilli oil, drained
Using a mandolin, thinly slice the cucumbers into strips and set
aside. Place the avocado, lemon juice, shichimi togarashi, salt
and pepper in a large bowl. Using a fork, mash to combine.
Lay 2 of the strips of cucumber, side by side and overlapping
halfway, on a flat surface. Top 1 end with 1 teaspoon of the
avocado mixture, a little of the kale, mint, carrot and tuna.
Roll to enclose and repeat with remaining ingredients. Serve
with extra shichimi togarashi for sprinkling. MAKES 12.
+ Shichimi togarashi is a Japanese spice mix and is available
from Asian supermarkets.
spicy cucumber and tuna wraps
 mediterranean cucumber salad

80 www.donnahay.com
beef eye fillet steaks with apple and cucumber salad
steamed snapper with coriander,
cucumber and tamari salad

2 x 450g whole baby snapper, scaled and gutted

1 lime, thinly sliced
2 long red chillies, thinly sliced
10cm piece ginger, thinly shredded
½ cup micro (baby) coriander (cilantro) leaves
coriander, cucumber and tamari salad
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 clove garlic, crushed
½ cup coriander (cilantro) leaves, finely chopped
1 long red chilli, seeded and finely chopped
1 tablespoon tamari+
5 Lebanese cucumbers, sliced diagonally

Wash the fish and pat dry with paper towel. Score the flesh,
3cm apart, on each side. Place the lime, chilli and ginger into
the cavity of each fish.
Bring a wok or large saucepan of water to the boil over high heat.
Place the fish in a 36cm steamer lined with baking paper, place
over the pan and cook for 12 minutes or until just cooked.
While the fish is cooking, make the salad. Place the vinegar,
oil, garlic, coriander, chilli and tamari in a medium bowl and mix
to combine. Place the cucumber in a medium bowl, add half the
dressing and toss to combine. Top the fish with the coriander and
serve with the cucumber salad and remaining dressing. SERVES 4.

+ Tamari is a Japanese style of soy sauce. It is traditionally made

with little to no wheat, so is often gluten-free (however, be sure to
check the label if you have gluten intolerances).
steamed snapper with coriander, cucumber and tamari salad

www.donnahay.com 83
 cucumber, lime and mint popsicles

1 Lebanese cucumber, roughly chopped

¼ cup (60ml) light agave syrup (nectar)
⅓ cup (80ml) lime juice
1 tablespoon chopped mint leaves
2½ cups (625ml) water
2 baby cucumbers (cukes), thinly sliced

Place the Lebanese cucumbers in a small food processor and

process until smooth. Using a fine sieve, strain the mixture and
discard the pulp to create approximately ¼ cup (60ml) of liquid.
Place the liquid in a medium jug, add the agave, lime juice,
mint and water and whisk to combine. Divide the mixture
between 8 x 1⁄3-cup-capacity (80ml) popsicle moulds. Divide
the baby cucumbers between the moulds and freeze for 1 hour.
Insert popsicle sticks and freeze for a further 2–3 hours or until
frozen. MAKES 8.

+ You can find agave syrup (nectar) in the health food aisle
of some supermarkets and in health food stores.

Say hello to your new

with just the right

84 www.donnahay.com
cucumber, lime and mint popsicles
 beef eye fillet steaks with
apple and cucumber salad

800g beef eye fillet, trimmed and tied

extra virgin olive oil, for brushing
sea salt and cracked black pepper
4 apple cucumbers (750g), peeled and thinly sliced
1 Granny Smith (green) apple, thinly sliced
3 cups (45g) watercress sprigs This perfect
dill buttermilk dressing
½ cup (125ml) buttermilk teams luscious,
⅓ cup dill leaves, finely chopped
2 tablespoons extra virgin olive oil
2 teaspoons apple cider vinegar
delicate cucumber
sea salt and cracked black pepper with
Preheat oven to 180°C (350°F). Heat a large frying pan over high
heat. Brush the beef with a little oil and sprinkle with salt and
and natural yoghurt
pepper. Cook for 10 minutes, turning, or until golden brown.
Place on an oven tray and cook in the oven for 15 minutes for
for a guilt-free dessert
medium-rare or until cooked to your liking. Slice into 4 pieces.
To make the dressing, place the buttermilk, dill, oil, vinegar,
that’s wonderfully
salt and pepper in a bowl and whisk to combine. Place the beef,
cucumber, apple and watercress on serving plates. Drizzle light and refreshing.
the cucumber with a little of the dressing and serve with the
remaining dressing on the side. SERVES 4.

cucumber and basil frozen yoghurt

3 Lebanese cucumbers, peeled and chopped

1½ cups (420g) natural Greek-style (thick) yoghurt
¼ cup basil leaves, finely chopped
¼ cup (60ml) rice malt syrup
1 Lebanese cucumber, extra, peeled and thinly sliced
micro (baby) basil leaves, to serve

Place the cucumber, yoghurt, basil and syrup in a blender and blend
until smooth. Pour the mixture into a large zip-lock bag and seal,
pressing out as much air as possible. Lay the bag flat on a baking
tray and freeze for 3–4 hours or until frozen.
Remove from the freezer and, using your hands, bend each bag to
break up the mixture into small pieces. Place the mixture in a food
processor and process for 2–3 minutes or until just smooth, scraping
down the sides of the food processor. Spoon into a 1.5-litre-capacity
tin and freeze for 2 hours or until frozen. To serve, spoon into cups
and top with extra cucumber slices and micro basil. SERVES 4–6.

86 www.donnahay.com
cucumber and basil frozen yoghurt
 n the life
y i
of
a da

tahini
RECIPES AMBER DE FLORIO MERCHANDISING EMMALY STEWART

Best known for its flavoursome role in hummus, halva

and baba ghanoush, tahini proves it has a few more tricks
up its sleeve with new ideas to nourish you all day long.
PH OTO G R APHY BEN DEARNLEY
S T Y L IN G JUSTINE POOLE

www.donnahay.com 89
 Made from ground roasted sesame seeds,
tahini has been a hero ingredient in Middle Eastern
cuisine for centuries. Recently, this creamy paste
has gained cult status in the Western world, too,
thanks to its versatility and rich nutty flavour.

ricotta and banana toasts

with cinnamon tahini

¼ cup (70g) tahini

1 tablespoon raw honey (see note, below)
1 tablespoon water
¼ teaspoon ground cinnamon, plus extra to serve
½ cup (120g) fresh ricotta
4 slices seeded bread, toasted
2 bananas, sliced

Place the tahini, honey, water and cinnamon in a small bowl and
stir to combine. Spread the ricotta on the toasts and top with the
banana. Drizzle with the tahini mixture and sprinkle with extra
cinnamon to serve. 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 www.donnahay.com
 BR EAK FAST
ricotta and banana toasts with cinnamon tahini
Tahini is a good source cauliflower falafels with
creamy tahini-yoghurt sauce
of protein, calcium and 250g cauliflower florets (from approximately ½ cauliflower), chopped
¼ cup (70g) tahini
a whole host of essential 1 cup flat-leaf parsley leaves
½ cup mint leaves
minerals and vitamins. 2 tablespoons chopped preserved lemon rind
1 long green chilli, seeds removed and chopped
Just a spoonful or two 3 green onions (scallions), roughly chopped
1½ cups (180g) almond meal (ground almonds)
is all you need to add a sea salt and cracked black pepper
4 wholemeal pita breads, halved

quick nutritional boost 6 baby cucumbers (cukes), thinly sliced

lemon wedges, to serve

to everyday lunches. tomato and herb salad

1 cup mint leaves
1 cup flat-leaf parsley leaves
250g cherry tomatoes, quartered
1 teaspoon lemon juice
tahini yoghurt sauce
1 cup (280g) natural Greek-style (thick) yoghurt
⅓ cup (90g) tahini
⅓ cup (80ml) lemon juice

Preheat oven to 180°C (350°F). To make the cauliflower falafels,

place the cauliflower, tahini, parsley, mint, preserved lemon rind,
chilli and onion in a food processor and process for 15–20 seconds or
until the mixture just comes together. Place the mixture in a large
bowl, add the almond meal, salt and pepper and stir to combine.
Shape ¼ cup of the mixture into a patty and place on a large oven
tray lined with non-stick baking paper. Repeat with remaining
mixture. Cook for 15–20 minutes or until golden and firm.
To make the tahini yoghurt sauce, place the yoghurt, tahini
and lemon juice in a bowl. Sprinkle with salt and stir to combine.
To make the salad, place the mint, parsley, tomato and lemon
juice in a bowl and toss to combine.
Fill the pita bread with the falafels, salad and tahini yoghurt
sauce. Serve with baby cucumbers and lemon wedges. SERVES 4.

pr eserved lemon A
mainstay of North African
cooking, preserved lemon
adds a zesty note to dishes.
To use, remove and discard
the salty flesh and bitter
white pith, then chop or
shred the flavoursome rind.
 LU NCH
cauliflower falafels with creamy tahini-yoghurt sauce

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 DR INK
date and tahini smoothie
 date and tahini smoothie

5 fresh dates (90g), pitted and halved

½ cup (125ml) boiling water
½ cup (140g) tahini
3½ cups (875ml) unsweetened almond milk (see note, below)
10 ice cubes, plus extra crushed ice to serve
2 tablespoons date syrup (see note, below)

Place the date in a heatproof bowl and cover with the boiling
water. Set aside for 15 minutes to allow the date to soften and
the water to cool.
Place the date, soaking water, tahini and almond milk in
a blender and blend until smooth. Add the ice and blend until
smooth and cold. Divide the date syrup, crushed ice and
smoothie among 4 glasses to serve. SERVES 4.

Naturally sweet and almond milk This

plant-based milk is made
dairy-free, this date by soaking raw almonds
overnight, then blending

smoothie enriched with

them and straining the liquid.
Find fresh, unsweetened
almond milk at health food

tahini is a sweet way to stores or long-life varieties

in the UHT milk aisle of
supermarkets.
kick-start your day date syr up A popular

or lend a quick energy

ingredient in Middle
Eastern cooking, this rich
natural sweetener has a

hit so you can power caramel-like flavour. It’s

made by blending soaked
dates. Find it in the health
through the afternoon food aisle in supermarkets.

slump. Refreshing and

Cook’s tip For a
chocolate twist, try
adding 1–2 tablespoons

balanced – it’s the perfect of raw cacao powder to

the mixture before you
blend the smoothie.
drink for busy days.

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 DI N N ER
green bean and freekeh salad with grilled tahini chicken

96 www.donnahay.com
 A pantry staple that
can be used in just about
anything, tahini adds
full-bodied flavour and a
deluxe new dimension to
both savoury dressings
green bean and freekeh salad
with grilled tahini chicken
and sweet desserts.
1 cup (190g) cracked freekeh
2 cups (500ml) water
3 cloves garlic, crushed
2 tablespoons tahini
1 tablespoon lemon juice
⅓ cup (80ml) water, extra
sea salt and cracked black pepper
3 x 220g chicken breast fillets, trimmed tahini and pistachio fudge
150g green beans, trimmed, blanched and sliced
2 apple cucumbers, peeled and thinly sliced 1 cup (280g) tahini
150g sugar snap peas, blanched and refreshed ¾ cup (270g) honey
1 pomegranate, seeds removed ⅓ cup (45g) pistachios, roughly chopped
¼ cup (35g) sunflower seeds ¼ cup (35g) sesame seeds, toasted
2 cups micro (baby) coriander (cilantro) leaves
tahini dressing Place the tahini in a small saucepan over low heat and cook for
⅓ cup (90g) tahini 5 minutes, stirring occasionally, or until just warmed through.
¼ cup (60ml) lemon juice Set aside.
½ cup (125ml) water While the tahini is warming, place the honey in a separate small
saucepan over medium heat and cook for 5–6 minutes or until the
Place the freekeh and water in a medium saucepan over high heat, temperature reaches 120°C (250°F) on a sugar (candy) thermometer.
cover and cook for 10 minutes. Reduce heat to low, remove the lid Remove from the heat.
and cook for a further 25 minutes, stirring occasionally, or until Working quickly, pour the warm tahini into the honey, whisking
tender and cooked through. 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 paper. Allow to set at room temperature for 4 hours or until firm.
the chicken and mix to coat. Cover with plastic wrap and refrigerate Cut the fudge into 5cm x 2cm pieces. Spread the sesame seeds out
for 10 minutes to marinate. on a plate and press the fudge into the seeds to coat. MAKES 20.

Preheat a char-grill pan or barbecue to high heat. Cook the

chicken, in batches, for 4–5 minutes each side or until charred
and cooked through. Slice into thin strips.
Cook’s tip This fudge
To make the dressing, place the tahini, lemon juice, water, salt makes a great gift – you
and pepper in a bowl and stir to combine.Place the freekeh, beans, can also swap the pistachios
cucumber, sugar snap peas, pomegranate seeds, sunflower seeds and for almonds or any of your
favourite nuts. It will keep
half the dressing in a large bowl and toss to combine. Divide among
in an airtight container
bowls and top with the chicken, coriander and remaining dressing. at room temperature for
Sprinkle with pepper to serve. SERVES 4. 3–4 days.
 You’ll generally find
two varieties of tahini
in the health food aisle of
your supermarket. We’ve
used hulled tahini,
which has a smooth
texture and milder
flavour, but you’ll also find
unhulled tahini. This is
a less processed variety
with a higher nutritional
value (the flavour can be a
little more bitter, though).
98 www.donnahay.com
DESSERT
tahini and pistachio fudge
 RECIPES AMBER DE FLORIO MERCHANDISING EMMALY STEWART HANDWRITING 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).
PH OTO G R APHY CHRIS COURT S T YLIN G JUSTINE POOLE
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102 www.donnahay.com
thai chicken lemongrass skewers spicy tahini and harissa beef skewers

4 lemongrass stalks 1 tablespoon harissa paste (see note, below)

4 kaffir lime leaves, stem removed and chopped 2 teaspoons smoked paprika
1 tablespoon grated galangal ⅓ cup (90g) tahini
4 cloves garlic 2 cloves garlic, crushed
2 tablespoons fish sauce 1 teaspoon sea salt flakes
2 teaspoons soy sauce 1 teaspoon cracked black pepper
1½ cups coriander (cilantro) leaves and stems, chopped 850g beef rump steak, trimmed and cut into 5cm cubes
700g chicken mince 1 tablespoon extra virgin olive oil
2 tablespoons extra virgin olive oil 1 tablespoon dukkah
chilli dipping sauce 2 cups watercress sprigs
2 red bird’s-eye chillies, thinly sliced lemon wedges, to serve
2 tablespoons grated palm sugar spicy tahini sauce
1 teaspoon fish sauce 1 cup (280g) natural Greek-style (thick) yoghurt
1 teaspoon soy sauce ¼ cup (70g) tahini
1 tablespoon water 1 tablespoon harissa paste (see note, below)
1 tablespoon lime juice 1 teaspoon sea salt flakes

Preheat a char-grill pan or barbecue to high heat. Using a small
sharp knife, split 3 of the lemongrass stalks lengthways. Halve
lengthways again and trim to make 12 x 15cm skewers. Set aside.
Finely chop the white part of the remaining lemongrass stalk
and place in a small food processor with the lime leaf, galangal,
garlic, fish sauce, soy sauce and coriander. Process to form a paste.
Place the paste in a large bowl, add the chicken and mix well
to combine. Using wet hands, divide the chicken mixture into
12 portions and shape each around the end of a lemongrass skewer.
Lightly brush the chicken with oil and cook, in batches, for
8 minutes, turning, or until charred and cooked through.
Place the harissa, paprika, tahini, garlic, salt and pepper in a
bowl and mix to combine. Add the beef and toss to coat. Cover
and refrigerate for 20 minutes to marinate.
Preheat a char-grill pan or barbecue to high heat. To make the
spicy tahini sauce, place the yoghurt, tahini, harissa and salt in
a bowl and stir to combine.
Thread 2 pieces of beef onto 2 metal skewers. Repeat with the
remaining beef. Brush the grill with the oil and cook the beef
skewers for 10 minutes, turning, for medium-rare or until cooked
to your liking. Serve the skewers with the tahini sauce, dukkah,
watercress and lemon wedges. SERVES 4.

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. harissa paste This North
African condiment is made
from dried chillies and a mix
of aromatic spices including
cumin and coriander. It adds
an intense heat to dishes.
www.donnahay.com 105
 Forget all about ordering in tonight,

pork loin marinated in a

then charred to perfection, far

outshines any takeaway option.

miso and ginger salmon skewers chinese pork skewers

¼ cup (55g) white miso paste 2 tablespoons hoisin sauce

2 teaspoons grated ginger 2 tablespoons oyster sauce
2 cloves garlic, crushed 3 cloves garlic, crushed
⅓ cup (80ml) water 2 teaspoons grated ginger
800g skinless salmon fillet, pin-boned and cut into 5cm pieces 850g pork loin fillet, trimmed and sliced into 1cm rounds
4 green onions (scallions), cut into 4cm lengths ¼ cup (60ml) Chinese black vinegar
1 tablespoon sesame oil 1 tablespoon sriracha hot chilli sauce+
1 teaspoon black sesame seeds 1 tablespoon extra virgin olive oil
shichimi togarashi+ and micro (baby) purple basil, for sprinkling 2 green onions (scallions), finely shredded
¼ cup (70g) pickled ginger ¼ cup (40g) cashews, toasted and roughly chopped
wasabi paste, to serve ½ cup red-vein sorrel leaves

Preheat a char-grill pan or barbecue to medium heat. Place the
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 3–4 minutes or until charred.
Sprinkle the skewers with the sesame seeds, shichimi togarashi
and micro basil. Serve with the pickled ginger and wasabi. SERVES 4.
Place the hoisin sauce, oyster sauce, garlic and ginger in a large
bowl and mix to combine. Add the pork and toss well to coat.
Cover and refrigerate for 20 minutes to marinate.
Preheat a char-grill pan or barbecue to high heat. Place the
vinegar and sriracha in a bowl and stir to combine. Set aside.
Brush the pan with oil, thread the pork onto 8 skewers and
cook for 3–4 minutes, turning, or until charred and cooked through.
Serve with the vinegar mixture, onion, cashew and sorrel. SERVES 4.

+ Shichimi togarashi is a Japanese spice mix and is available + Sriracha hot chilli sauce is available from the Asian food aisle
from Asian supermarkets. of most supermarkets and from Asian supermarkets.

106 www.donnahay.com
 Homemade raita is to make
and provides a refreshing and cooling
portuguese-style chicken skewers
with coriander yoghurt sauce
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
2 teaspoons oregano leaves, finely chopped
6 cloves garlic, crushed
1 teaspoon sea salt flakes
2 tablespoons extra virgin olive oil
800g chicken thigh fillets, trimmed and cut into thin strips
12 oregano sprigs, halved
1 lemon, halved
micro (baby) coriander (cilantro) leaves, to serve
coriander yoghurt sauce
1 cup (280g) natural Greek-style (thick) yoghurt
1 cup coriander (cilantro) leaves, chopped
½ teaspoon sea salt flakes
½ teaspoon cracked black pepper
Preheat a char-grill pan or barbecue to high heat. Place the paprika,
cayenne, oregano, garlic, salt and oil in a large bowl and mix to
combine. Add the chicken and toss well to coat. Thread the chicken
onto 8 metal skewers and tuck 3 oregano sprigs onto each skewer.
Cook the skewers for 3–4 minutes each side or until charred and
cooked through. Cook the lemon, cut-side down, for 3–4 minutes
or until charred. Set aside and keep warm.
To make the coriander yoghurt sauce, place the yoghurt,
coriander, salt and pepper in a small food processor and process
for 30 seconds to combine. Serve the skewers with the yoghurt
sauce, lemon and micro coriander. SERVES 4
tandoori prawn skewers
⅓ cup (95g) natural Greek-style (thick) yoghurt
1 tablespoon tandoori paste
1 tablespoon water
1 teaspoon sea salt flakes
24 medium green (uncooked) tiger prawns (shrimp)
store-bought mango pickle, mint and micro (baby)
mint (optional) leaves, to serve
cucumber raita
2 Lebanese cucumbers, grated
1 cup (280g) natural Greek-style (thick) yoghurt
¼ cup mint leaves, finely chopped
sea salt and cracked black pepper
Preheat a char-grill pan or barbecue to high heat. To make the raita,
place the cucumber in a clean tea towel and squeeze out any excess
water. Place half the cucumber in a bowl with the yoghurt, mint,
salt and pepper, and stir to combine. Set aside.
Place the yoghurt, tandoori paste, water and salt in a bowl and
stir to combine. Thread each prawn onto a skewer and brush with
the marinade. Cook, in batches, for 4 minutes, turning, or until
charred and cooked through. Serve the skewers with the raita,
mango pickle, mint and remaining cucumber. SERVES 4.
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 GOING
with the
GRAIN
Nutrient-dense and
full of fibre, we’re 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
S T YLIN G JUSTINE POOLE
RECIPES AMBER DE FLORIO MERCHANDISING JUSTINE POOLE

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quinoa and asparagus salad
 quinoa and asparagus salad

2 cups (380g) white quinoa

3 cups (750ml) water
3 bunches baby asparagus, trimmed, blanched and refreshed
100g soft goat’s cheese, crumbled
1 pomegranate, seeds removed
½ cup (80g) tamari almonds+, chopped
watercress sprigs, to serve
cracked black pepper, for sprinkling
pomegranate dressing
2 tablespoons pomegranate molasses
2 tablespoons extra virgin olive oil
¼ cup (60ml) water

Place the quinoa and water in a medium saucepan over high heat.
Bring to the boil, cover with a lid and reduce heat to low. Cook for

With a vibrant 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.
BURST OF GREENS, To make the pomegranate dressing, place the pomegranate
molasses, oil and water in a bowl and whisk to combine. Place the
jewel-coloured cooled quinoa and half the dressing in a bowl and toss to combine.
Divide among bowls and top with the asparagus, goat’s cheese,
pomegranate seeds, pomegranate seeds, almond and watercress. Drizzle with the
remaining dressing and sprinkle with pepper to serve.

and our FAVOURITE

SERVES 4.

+ Tamari almonds are whole almonds that have been roasted in

tamari. Tamari is a Japanese style of soy sauce traditionally

SUPERGRAIN made with little to no wheat, so it’s often gluten-free.

quinoa, this balanced

salad makes an ideal
powerhouse lunch.

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 charred broccoli and brown rice salad sweet potato chip salad with nori and barley

1½ cups (300g) brown rice 2 cups (400g) pearl barley (see note, page 123), rinsed
2½ cups (625ml) water 2½ cups (625ml) water
1 clove garlic, crushed 800g sweet potato (kumara), peeled and cut into chips
2 teaspoons ground cumin 2 cloves garlic, crushed
2 tablespoons extra virgin olive oil 1 tablespoon extra virgin olive oil
2 tablespoons lemon juice 1 tablespoon grated ginger
sea salt and cracked black pepper 1 tablespoon honey
2 heads broccoli (600g), cut into 1cm steaks sea salt and cracked black pepper
1 cup (120g) pitted green olives, halved 1 bunch (300g) kale, finely chopped
1 cup (120g) mung beans ½ cup (70g) unsalted roasted peanuts, roughly chopped
⅓ cup (50g) pine nuts, toasted 2 sheets nori (dried seaweed), shredded
1 avocado, sliced 1 tablespoon black sesame seeds
2 cups baby red-vein sorrel leaves flowering garlic chives+, to serve
1 cup sunflower sprouts+ ginger dressing
chilli honey dressing ⅓ cup (80ml) brown rice vinegar++
¼ cup (60ml) apple cider vinegar 2 tablespoons white miso paste
1 tablespoon honey 1 tablespoon grated ginger
1 tablespoon extra virgin olive oil 1 tablespoon honey
1 long red chilli, seeds removed and finely chopped
Preheat oven to 180°C (350°F). Place the barley and water in a large
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 reduce heat to low. Cook for 18 minutes or until almost tender.
for 25 minutes or until almost tender. Remove from the heat and Remove from the heat and allow to steam, covered, for 10 minutes
allow to steam, covered, for 10 minutes or until tender and the or until tender and the water has absorbed.
water has absorbed. Set aside to cool. While the barley is cooking, place the sweet potato, garlic, oil,
While the rice is cooking, preheat a char-grill pan over medium ginger, honey, salt and pepper in a bowl and toss to coat. Place on
heat. Place the garlic, cumin, oil, lemon juice, salt and pepper a large oven tray lined with non-stick baking paper and cook for
in a bowl and stir to combine. Brush both sides of the broccoli 25 minutes or until tender.
with the garlic mixture and grill for 3–4 minutes each side or To make the dressing, place the vinegar, miso, ginger and honey
until charred and tender. in a small bowl and whisk to combine. Divide the barley, sweet potato,
To make the dressing, place the vinegar, honey, oil and chilli in kale, peanut and nori among bowls. Sprinkle with the sesame seeds,
a bowl and stir to combine. Place the cooled rice, olive, mung beans, garnish with chives and drizzle with the dressing to serve. SERVES 4.

pine nuts and half the dressing in a bowl and toss to combine. Divide + You can find flowering garlic chives at Asian grocers and
the rice mixture among plates, top with the broccoli, avocado, sorrel supermarkets. If unavailable, use regular chives instead.
and sprouts. Drizzle with the remaining dressing and sprinkle with ++ Find brown rice vinegar at Asian supermarkets.
pepper to serve. SERVES 4.

+ Sunflower sprouts are a good source of zinc and folic acid. They are
available from health food stores.

114 www.donnahay.com
sweet potato chip salad with nori and barley
 Loaded with nourishing
ANTIOXIDANTS, lightly
charred broccoli shines
in this FIBRE-RICH
brown rice salad.

116 www.donnahay.com
charred broccoli and brown rice salad
green goddess buckwheat salad

green goddess buckwheat salad
1¼ cups (240g) raw buckwheat (see note, page 123), rinsed
2 green onions (scallions), thinly sliced
4 stalks celery, trimmed and thinly sliced
4 cups (100g) rocket (arugula) leaves
300g snow peas (mange tout), trimmed, blanched and thinly sliced
1 cup (150g) raw unsalted cashews, toasted and roughly chopped
lemon wedges, to serve
green goddess dressing
1 cup flat-leaf parsley leaves
1 cup mint leaves
¼ cup (60ml) lemon juice
2 green onions (scallions), chopped
⅓ cup (95g) natural Greek-style (thick) yoghurt
sea salt and cracked black pepper
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
under cold water. Set aside.
To make the dressing, place the parsley, mint, lemon juice, onion,
yoghurt, salt and pepper in a small food processor and process until
smooth. Divide the buckwheat, onion, celery, rocket, snow pea and
cashew among bowls and drizzle with the dressing. Sprinkle with
pepper and serve with lemon wedges. SERVES 4.
corn and cucumber salad with cracked freekeh
2 cups (380g) cracked freekeh (see note, page 123)
2½ cups (625ml) water
2 corncobs, husks removed
2 cups micro (baby) flat-leaf parsley leaves
½ cup (75g) sunflower seeds
2 long green chillies, thinly sliced
½ cup (80g) dried currants
2 cups stone sprouts+
2 Lebanese cucumbers, thinly sliced lengthways
buttermilk dressing
¾ cup (180ml) buttermilk
¼ cup finely chopped chives
½ teaspoon sea salt flakes
cracked black pepper
Place the freekeh 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 15 minutes or until almost tender. Remove from the heat and
allow to steam, covered, for 10 minutes or until tender and the
water has absorbed.
While the freekeh is cooking, preheat a char-grill pan over high
heat. Cook the corn, turning, for 20 minutes or until lightly charred
all over. Cool slightly and cut the kernels from the corncobs. Set aside.
To make the dressing, place the buttermilk, chive, salt and pepper
in a bowl and stir to combine. Place the freekeh, corn, parsley,
sunflower seeds, chilli, half the currants and half the dressing
in a bowl, and toss to combine. Divide among bowls and top with
the sprouts, cucumber and remaining currants. Serve with the
remaining dressing. SERVES 4.
+ Stone sprouts are an Asian herb with a sweet, crisp flavour and
are available at health food stores or specialty grocers. If you can’t
find them, substitute with mung beans or your favourite herbs.
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corn and cucumber salad with cracked freekeh

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honey mustard chickpea, millet and feta salad
honey mustard chickpea, millet and feta salad
pearl barley With the
1 cup (220g) hulled millet (see note, right) tough outer layer of the grain
1 teaspoon extra virgin olive oil removed, pearl barley cooks
1 red onion, thinly sliced quicker and has a chewier
400g can chickpeas (garbanzos), drained and rinsed texture than unhulled barley.
It is high in fibre, which is
¼ cup (40g) store-bought dukkah
said to help manage blood
2 cups baby spinach leaves sugar levels and cholesterol.
100g feta, sliced Find it in supermarkets.
2 zucchini (courgettes), shredded
r aw BUCKWHEAT Derived
½ cup (100g) pumpkin seeds (pepitas) from the seeds of a flowering
coriander (cilantro) leaves, to serve plant, raw buckwheat is not a
honey mustard dressing wheat at all. It is gluten free
and contains essential amino
¼ cup (60ml) lemon juice
acids. Find it at health food
2 tablespoons extra virgin olive oil stores in raw or flour form.
2 teaspoons Dijon mustard
2 teaspoons honey FREEKEH This is the
immature or ‘green’ wheat
grain that has been roasted.
Bring a large saucepan of water to the boil. Add the millet and cook It has a smoky, nutty
for 5 minutes over high heat or until tender. Strain and rinse under flavour, is low-GI, low-carb
cold water. Set aside. and high in fibre. Its cracked
form, from supermarkets
While the millet is cooking, heat the oil in a large frying pan
and health food stores,
over medium heat. Add the onion and cook, stirring, for 5 minutes cooks very quickly.
or until softened. Add the chickpeas and dukkah, and cook for
a further 5 minutes to warm through. Millet This gluten-free
ancient grain is rich in
To make the dressing, place the lemon juice, oil, mustard and
iron and a good source of
honey in a small bowl and whisk to combine. Place the millet,
magnesium, which can help
chickpea mixture and spinach in large bowl, add the dressing lower high blood pressure.
and toss to combine. Divide among plates and top with the feta, It has a mild flavour and
zucchini, pumpkin seeds and coriander to serve. SERVES 4.
crunchy texture– find it
in health food stores.

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.
PH OTO G R APHY CHRIS COURT S T Y L IN G JUSTINE POOLE
RECIPES AMBER DE FLORIO MERCHANDISING LYNSEY FRYERS

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 Char-grill juicy mango
to intensify its natural
sweetness, or swap ice-cream
for homemade granita –
a cool treat to beat the heat.

grilled mango with frozen vanilla yoghurt

 LEFT TO RIGHT: DEEP BLUE CUPCAKE DISH FROM THE FORTY NINE STUDIO.
LITTLE DISH MADE BY BRETT STONE FROM CLAYPOOL.

mango and passionfruit granita

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127
grilled mango with frozen vanilla yoghurt charred squid, green mango and coconut salad

2 cups (560g) natural Greek-style (thick) yoghurt 20 small cleaned squid tubes, scored and cut into 4cm pieces
½ cup (125ml) rice malt syrup sea salt and cracked black pepper
1 teaspoon vanilla bean paste 2 Lebanese cucumbers, shredded
2 mangoes, cut into cheeks 2 (500g) Thai green mangoes (see note, below), peeled and shredded
melted coconut oil, for brushing 1 cup mint leaves
micro (baby) mint leaves, to serve 300g snow peas (mange tout), trimmed and thinly sliced
2 cups baby spinach leaves
Place the yoghurt, syrup and vanilla in a bowl and mix to combine. mixed micro (baby) herbs and shaved fresh coconut (optional), to serve
Pour the yoghurt mixture into a large zip-lock bag and squeeze out chilli, coconut and cashew dressing
as much air as possible. Seal the bag and lay flat in the freezer for 1 green onion (scallion), finely chopped
2–3 hours or until solid. 1 long red chilli, finely chopped
Remove the bag from the freezer and bend to break up the yoghurt ⅓ cup (50g) cashews, toasted and chopped
mixture. Place the mixture in a food processor and process until 2 tablespoons palm sugar
smooth. Pour into a 1.5-litre-capacity metal tin and freeze for 2 tablespoons chopped mint leaves
2 hours or until firm. 1 tablespoon fish sauce
Preheat a char-grill pan over high heat. Brush the mango cheeks ¼ cup (60ml) lemon juice
with oil and cook, flesh-side down, for 1–2 minutes or until charred. 2 tablespoons coconut water+
Top the mango cheeks with frozen yoghurt and mint to serve. SERVES 4.

mango and passionfruit granita
1kg mango flesh (from approximately 4 mangoes)
½ cup (125ml) passionfruit pulp (from approximately 6 passionfruit)
Place the mango in a food processor and process until smooth.
Place the mango mixture and passionfruit in a large bowl and stir
to combine. Pour the mixture into a 20cm x 30cm slice tin lined
with non-stick baking paper. Freeze overnight or until firm.
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 1–2 minutes, turning, or until charred and just cooked through.
Place the cucumber, mango, mint, snow pea and spinach leaves
in a large bowl and toss to combine. Divide the salad among bowls
and top with the squid, micro herbs and fresh coconut (if using).
Drizzle with the dressing to serve. SERVES 4.

Remove from the freezer and stand at room temperature for + We used the water from the fresh coconut, but you could also
10 minutes. Scrape the mixture with a fork, spoon into serving use store-bought coconut water.
glasses and serve immediately. SERVES 4–6.

thai green mango

This slender green variety
has a sour flavour and
firmer flesh, making it ideal
for Asian salads. Refrigerate
to slow the ripening process
and use as soon as possible.
Find it at Asian food stores
and selected greengrocers.
FLIP FLOP PINCH DISH IN COBALT FROM THE FORTY NINE STUDIO.

charred squid, green mango and coconut salad

www.donnahay.com 129
 With its firm flesh and tangy flavour, green mango
adds texture and bite to Asian-style dishes.

kingfish sashimi with green mango, coriander and coconut salad

130 www.donnahay.com
 FLIP FLOP SIDE PLATE IN COLOUR COBALT FROM THE FORTY NINE STUDIO.

mango and herb salad with sesame ginger dressing

mango and yoghurt swirl macadamia tartlets
 mango and yoghurt swirl macadamia tartlets mango and herb salad with
sesame ginger dressing
1½ cups (300g) sliced mango flesh (approximately 1 large mango)
2 teaspoons lime juice 2 mangoes, peeled and cut into thin strips
2 teaspoons finely grated lime rind, plus extra to serve 2 cups (240g) mung beans
1 tablespoon coconut sugar+ 1 cup Thai basil leaves
1 cup (280g) natural Greek-style (thick) yoghurt 1 cup Vietnamese mint leaves
macadamia tart shells 1 long red chilli, thinly sliced
½ cup (70g) raw unsalted macadamias 1 ruby grapefruit, peeled and cut into segments
¼ cup (20g) shredded coconut 6 cups (400g) finely shredded savoy cabbage
½ cup (60g) almond meal (ground almonds) 1 red onion, thinly sliced
1 tablespoon maple syrup ½ cup (70g) roasted peanuts, roughly chopped
1 tablespoon coconut sugar+ 1 tablespoon sesame seeds, toasted
1 tablespoon coconut oil sesame ginger dressing
1 egg yolk ¼ cup (60ml) lime juice
¼ cup (60ml) lemon juice
Preheat oven to 160°C (325°F). To make the macadamia tart shells, 1 tablespoon finely grated palm sugar
place the macadamias on a small oven tray and cook for 5 minutes or 1 teaspoon sesame oil
until golden. Allow to cool. Place the cooled macadamias, shredded 2 tablespoons finely grated ginger
coconut, almond meal, maple syrup, sugar, oil and egg yolk in a 1 tablespoon fish sauce
food processor and process until smooth. Spoon the mixture into
a lightly greased 8 x ½-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 8–10 minutes or until golden brown and cooked mung beans, basil, mint, chilli, grapefruit, cabbage and onion in
through. Allow to cool in the tin for 5 minutes before transferring a large bowl, add the dressing and toss to combine. Divide among
to a wire rack to cool completely. 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 kingfish sashimi with green mango,
shells, top with the remaining yoghurt and use a skewer to swirl coriander and coconut salad
together. Sprinkle over extra lime rind to serve. MAKES 8.

+ Coconut sugar is from the nectar of the coconut palm flower. It’s low ⅔ cup (160ml) coconut milk
GI and adds a lovely caramel flavour when baking. Find it in specialty 1 stalk lemongrass, white part only, grated
food stores, Asian grocers, health food stores and supermarkets. 2 teaspoons lime juice
Tip: To keep the tart shells crispy, keep all the tart components in 1 tablespoon finely chopped coriander (cilantro) leaves
the refrigerator separately and assemble just before serving. 1 tablespoon grated palm sugar
OPPOSITE PAGE: LITTLE INDIGO DYED BOARD FROM PRINTS CHARMING.

sea salt flakes

1 Thai green mango (see note, page 128), peeled and shredded
Mangoes A good source 400g fillet sashimi-grade kingfish, thinly sliced
of fibre, betacarotene and micro (baby) coriander (cilantro), to serve
vitamins A and C, mangoes
are also low GI, slowly
releasing energy to keep you Place the coconut milk, lemongrass, lime juice, coriander, sugar
feeling satisfied. They’re a and salt in a bowl and mix to combine. Place the shredded mango in
SEE DIRECTORY FOR STOCKIST DETAILS.

naturally sweet addition to a separate bowl, add half the coconut dressing and toss to combine.
savoury dishes, and their
Divide the kingfish among plates, top with the green mango
creamy flesh is perfect for
desserts and smoothies. salad and coriander, and drizzle with the remaining coconut
dressing to serve. SERVES 4.

www.donnahay.com 133
 we love
DAIRY-free
ICE-CREAM
Ultra creamy and definitely dreamy, we’ve
gone dairy-free for this season’s scoops,
swapping cream and eggs for rich coconut milk
in these luxe ice-creams. Naturally sweetened
with our favourite fruits and flavours, and using
a few clever tricks to speed up the process,
we’ve turned the classic summer treat into a
seriously simple sweet that anyone can enjoy.
RECIPES AMBER DE FLORIO MERCHANDISING EMMALY STEWART

PH OTO G R APHY WILLIAM MEPPEM

S T Y L IN G JUSTINE POOLE

www.donnahay.com 135
 PAPAYA AND LIME ICE-CREAM

136 www.donnahay.com
 papaya and lime ice-cream

1.3kg ripe papaya, peeled, seeds removed and chopped

2 tablespoons finely grated lime rind, plus extra to serve
2 tablespoons lime juice
2 tablespoons light agave syrup+
300ml coconut cream

Place the papaya, lime rind, lime juice, agave syrup and coconut
cream in a blender and blend until smooth. Pour the mixture
into 2 large zip-lock bags, pressing out as much air as possible,
and seal. Lay the bags flat on a baking tray and freeze for 2 hours Our DARK AND DECADENT
or until just frozen.
Remove from the freezer and, using your hands, bend the bags
raw cacao ice-cream is just the bowl
to break up the mixture into small pieces. Place the mixture in to get your CHOCOLATE FIX.
a food processor, in batches, and process until smooth, scraping
down the sides of the processor. Spoon the ice-cream mixture into
Drizzle golden maple syrup over
a 2-litre-capacity tin and freeze for 3 hours or until just frozen. buttery hazelnuts and roast to make
Sprinkle with extra lime rind to serve. SERVES 6–8.

+ Agave syrup is a natural sweetener from the agave plant, and a QUICK AND CRUNCHY
is similar in consistency to honey. Find it in health food stores
and some supermarkets.
praline to sprinkle over the top.
raw cacao ice-cream with hazelnut praline

½ cup (50g) raw cacao powder

⅓ cup (80ml) maple syrup
2 x 400ml cans coconut cream
400ml can coconut milk
hazelnut praline
⅓ cup (45g) hazelnuts, roughly chopped
1 tablespoon maple syrup

Place the cacao, maple syrup, coconut cream and milk in a blender
and blend until smooth. Pour the mixture into 2 large zip-lock bags,
pressing out as much air as possible, and seal. Lay the bags flat on a
baking tray and freeze for 2 hours or until just frozen.
To make the hazelnut praline, preheat oven to 180°C (350°F).
Place the hazelnut and maple syrup on a baking tray lined with
non-stick baking paper and toss to combine. Cook for 6–8 minutes
or until golden. Set aside to cool and break into small pieces.
Set aside.
Remove the cacao mixture from the freezer and, using your
hands, bend the bags to break up the mixture into small pieces.
Place the mixture in a food processor, in batches, and process until
smooth, scraping down the sides of the processor. Spoon the ice-cream
mixture into a 2-litre-capacity tin and freeze for 3 hours or until just
frozen. Sprinkle with the hazelnut praline to serve. SERVES 6–8 .

138 www.donnahay.com
 RAW CACAO ICE-CREAM
WITH HAZELNUT PRALINE
 STRAWBERRY, RHUBARB
AND COCONUT ICE-CREAM

140 www.donnahay.com
strawberry, rhubarb and coconut ice-cream

coconut ice-cream
400ml can coconut cream
400ml can coconut milk
2 tablespoons raw honey+
strawberry and rhubarb ice-cream
180g chopped rhubarb
250g strawberries, hulled and chopped
2 tablespoons raw honey
1 tablespoon water
400ml can coconut cream

To make the strawberry and rhubarb ice-cream, place the rhubarb,

strawberry, honey and water in a medium saucepan over medium
heat. Cook, stirring occasionally, for 8–10 minutes or until soft. Set
aside for 10 minutes to cool slightly. Place the mixture in a blender
with the coconut cream and blend until smooth. Pour into 2 large
zip-lock bags, squeezing out as much air as possible, and seal. Lay the
bags flat on a baking tray and freeze for 2 hours or until just frozen.
While the rhubarb and strawberry mixture is freezing, make
the coconut ice-cream. Place the coconut cream, milk and honey
in a blender and blend until smooth. Pour into 2 large zip-lock bags,
squeezing out as much air as possible, and seal. Lay the bags flat on
a baking tray and freeze for 2 hours or until just frozen.
Remove the rhubarb and strawberry mixture from the freezer
and, using your hands, bend the bags to break up the mixture into
small pieces. Place the mixture in a food processor, in batches,
and process until smooth, scraping down the sides of the processor.
Spoon the ice-cream mixture into a bowl and set aside in the freezer.
Remove the coconut mixture from the freezer and, using your
hands, bend the bags to break up the mixture into small pieces.
Place the mixture in a food processor, in batches, and process
until smooth, scraping down the sides of the processor.
Remove the rhubarb and strawberry ice-cream from the freezer
and spoon half into a quarter of a 2-litre-capacity 20cm x 30cm tin.
Spoon in half of the coconut ice-cream and fill the tin with the
remaining ice-cream, alternating flavours++. Return to the
freezer for a further 3–4 hours or until firm. Scoop into bowls or
cones to serve. SERVES 6–8 .

+ Raw honey hasn’t been heat-treated or pasteurised like regular

honey. It contains higher amounts of pollen and offers an intense,
pure flavour.
++ If the ice-cream starts to melt, freeze for a few minutes before
adding the next flavour.
COFFEE ICE-CREAM

www.donnahay.com 143
 COCONUT ICE-CREAM WITH
PEACH AND NECTARINE SWIRL
coconut ice-cream with
peach and nectarine swirl
2 tablespoons light agave syrup+
2 x 400ml cans coconut cream
400ml can coconut milk
3 ripe peaches (350g), chopped
2 ripe nectarines (250g), chopped
2 tablespoons maple syrup
2 tablespoons water
Place the agave syrup, coconut cream and milk in a bowl and whisk
to combine. Pour the mixture into 2 large zip-lock bags, pressing
out as much air as possible, and seal. Lay the bags flat on a baking
tray and freeze for 2 hours or until just frozen.
Place the peach, nectarine, maple syrup and water in a medium
saucepan over medium heat. Cook for 15–20 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.
Remove the ice-cream mixture from the freezer and, using your
hands, bend the bags to break up the mixture into small pieces.
coffee ice-cream
8 fresh dates, seeds removed and chopped
¼ cup (20g) instant coffee granules
½ 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,
soaking water, coconut cream and milk in a blender and blend
until smooth. Pour into 2 large zip-lock bags, pressing out as much
air as possible, and seal. Lay the bags flat on a baking tray and
freeze for 2 hours or until just frozen.
Remove from the freezer and, using your hands, bend the bags
to break up the mixture into small pieces. Place the mixture in
a food processor, in batches, and process until smooth, scraping
down the sides of the processor. Spoon the ice-cream mixture into
a 2-litre-capacity tin and freeze for 3 hours or until just frozen.
Sprinkle with crushed coffee beans (if using) to serve. SERVES 6–8 .

Place the mixture in a food processor, in batches, and process until

smooth, scraping down the sides of the processor. Spoon the
ice-cream mixture into a 2-litre-capacity tin, spoon over the peach
mixture and gently stir through with a metal spoon. Freeze for
3 hours or until just frozen. Scoop into bowls or cones to serve.
SERVES 6–8 .

+ Agave syrup is a natural sweetener from the agave plant,

similar in consistency to honey. Find it in health food stores
and some supermarkets.

Turn peaches and cream into a

GUILT-FREE TREAT, and use
up the season’s ripening haul
of juicy stone fruit to make a
FRAGRANT SWIRL through
ice-cream that bursts with
THE SCENT OF SUMMER.

www.donnahay.com 145
RASPBERRY AND LIME ICE-CREAM
 Just as good, IF NOT BETTER, than the original, our coconut-based
treats have a rich creaminess you won’t believe is dairy-free. Their sweet
tropical flavour works perfectly with BRIGHT SUMMER FRUITS.
raspberry and lime ice-cream

3 cups (480g) frozen raspberries

1 tablespoon finely grated lime rind
2 tablespoons honey
400ml can coconut cream
400ml can coconut milk
½ cup (25g) coconut flakes, toasted

Place the raspberries, lime rind, honey, coconut cream and milk
in a blender and blend until smooth. Pour into 2 large zip-lock bags,
pressing out as much air as possible, and seal. Lay the bags flat on
a baking tray and freeze for 2 hours or until just frozen.
Remove from the freezer and, using your hands, bend the bags to
break up the mixture into small pieces. Place the mixture in a food
processor, in batches, and process until smooth, scraping down the
sides of the processor. Spoon the ice-cream into a 2-litre-capacity
tin and freeze for 3 hours or until just frozen. Sprinkle with coconut
flakes to serve. SERVES 6–8 .

cook’s 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.
+ These ice creams are
best eaten on the day they
are made, but most will keep
frozen for up to 2 weeks.
The coconut ice cream
with peach and nectarine
swirl will keep frozen for
3 4 days. If frozen for more
than three hours, allow the
ice cream to soften for
1 hour before serving.

www.donnahay.com 147
 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 can’t get enough.
PHOTOGRAPHY BEN DEARNLEY STYLING EMMALY STEWART

CHIC STYLING
(from top left) Copper vessel/planter, $94, from Lightly.
Aliz oak paper weight, $34.95, from Country Road.
Alek shelf with leather strap, $99, from Papaya. Copper
Real Good chair, $499, from Blu Dot. Italian Carrara
marble square tray, $269, from Urban Couture. Zahra
votive copper, $14.95, from Adairs. Copper oval spoon,
$16, from Lightly. Menu salt and pepper bottle grinder
in nude, (from set of 2) $129, from Urban Couture.
Colour glass carafe in gold dot, $117, from Cult Design.

www.donnahay.com 149
 metal magic (this page)
Lightly Leather Holder
Copper Pot, $195, from
Top3 By Design. Pippin
Side Table Copper,
$135.95, from Adairs.
Key Bowl in White Marble,
$135, from Design Hunter.
Calypso Stool Small, $240
and Tall, $290, both from
Clickon Furniture.

deep dish (opposite

page, from top) AYTM
Quarter Circle Unity Rose
Tray, $39, from Urban
Design. Infinity Bowl in
Copper, $92, from Lightly.
Small Bowl in Copper,
$30, and Copper Oval
Spoon, $16, from Lightly.

timber details (opposite

page from bottom) Couture.
Hex marble Board, $49.95,
Britta Ash Trivet, $19.95,
from Country Road.
Normann Timber Trivet,
$45, from Top3 By Design.

150 www.donnahay.com
 style
COPPE R CRUSH

Customise your servingware with

geometric pieces in these
contemporary textures.
Boldly shaped trivets are both
functional and beautiful resting
places for your pots and pans.
 cocktail culture (opposite
page) Copper bottle opener,
$32.50, from Lightly. Menu
bottle carafe with copper lid,
$110, and glass water bottle,
$39.90, from Top 3 By Design.
Colour glass with gold dot, $50
each, colour glass champagne
glass with gold lines, $86 each,
from Cult Design. Cocktail
shaker in matte bronze, $29.95,
from Wheel & Barrow.

cool cutlery (above)

Rose gold 4 piece place
setting, $45, from Gray
& Co. Copper mini spoon,
$15, Copper oval spoon,
$16, from Lightly. Round
white marble platter with
copper lines, $125, from
Clickon Furniture. Medium
arch board, $91.30, from
Cult Design.

moder n textures
(right) Piccolo metallic
bag in sand rose gold,
$12.50, from Uashmama.
Hammered copper salt
and pepper shakers, $40,
from Williams-Sonoma.
Copper mini spoon, $15,
from Lightly.

golden er a (above right)

Mule shaped copper cup,
$19.95 each, and copper
finish scoop, $12.95, both
from Wheel & Barrow.

152 www.donnahay.com
 style
COPPE R CRUSH

Just a touch of our metallic muse brings

vintage appeal to your drink station, with
fine glassware adding modern elegance.
 style
COPPE R CRUSH

Eye-catching accents of bright copper

will warm up your storage selections.
Pale leather trims and smooth timber
grains complement the rosy tones.
little treasures
(right) Small marble
rectangle serving board,
$20.89, from Freedom.
Allegra marble cheese
set by Home Republic,
$39.95, from Adairs.

special servings
(below) Trinity salad
servers in rose gold, $45,
from Gray & Co. Allegra
marble desert server set
by Home Republic,
$59.95, from Adairs.

chic stor age (opposite page) White

marble multi vessel with copper detail,
$89, small strapped marble hurricane,
$135, from Clickon Furniture. Beechwood
spatula, $7.95, 20cm beechwood spoon
with white handle, $7.95, 30cm beechwood
spoon, $9.95, from Wheel & Barrow.
Medium hex box in coppery bronze by
Evie, $50, from Top3 By Design. Itta small
marble dip bowls, $24.95 each, from
Country Road. American oak & Italian
carrara marble storage box, $169, from
Urban Couture. Round copper tin, $59,
from Lightly. Lens box stackable by Wrong
For Hay, $109 (small), from Cult Design.

www.donnahay.com 155
 solid server s (left
to right) Tom Dixon form
bowl tall large, $345 (set of
5), from de de ce. Copper
salad servers, $66, and
copper infinity tray, $140,
from Lightly. Marble round
serving board 30cm,
$34.95, from Freedom.

copper concepts
(below) Saffi trivet, $39.95,
and Itta large marble dip
bowl, $39.95, from Country
Road. Rosy spread knife,
$42 (set of 4), and rosy
cheese knife, $59 (set of 4),
both from Clickon Furniture.

SEE DIRECTORY FOR STOCKIST DETAILS.

156 www.donnahay.com
 shopping
ST OCK IST S

DIRECTORY + MEASURES
No matter where you live, you’ll be able to use our recipes by following these
simple guidelines. For a more extensive conversion chart visit donnahay.com.

Where to find the suppliers used in this CUP CONVERSIONS FOR BASIC INGREDIENTS

issue of donna hay fresh + light magazine 1 cup almond meal (ground almonds) 110g 3¾ oz

1 cup brown sugar 175g 6 oz

+ Adairs 1300 783 005; adairs.com.au 1 cup white sugar 220g 7 oz
+ Blu Dot (02) 9313 5400; bludot.com.au
1 cup caster (superfine) sugar 220g 7 oz
+ Claypool 0422 392 502; claypool.com.au
1 cup icing (confectioner’s) sugar 150g 5 oz
+ Clickon Furniture (03) 9417 1183; clickonfurniture.com.au
+ Country Road 1800 801 911; countryroad.com.au 1 cup plain (all-purpose) or self-raising f lour 150g 5 oz
+ Cult Design 1300 768 626; cultdesign.com.au 1 cup fresh breadcrumbs 70g 22⁄3 oz
+ Dandi Studio dandi.com.au; info@dandi.com.au
1 cup finely grated parmesan 80g 2½ oz
+ De de ce (02) 9360 2722; dedece.com
1 cup uncooked rice 200g 7 oz
+ Design Hunter (02) 9369 3322; thedesignhuntershop.com
+ Four Pillars Gin fourpillarsgin.com.au 1 cup cooked rice 165g 5¾ oz
+ Freedom 1300 135 588; freedom.com.au 1 cup uncooked couscous 200g 7 oz
+ Go-To Skin Care gotoskincare.com, info@gotoskincare.com 1 cup cooked, shredded chicken, pork or beef 160g 5¾ oz
+ Gray & Co grayandco.com.au; gray@grayandco.com.au
1 cup pitted olives 160g 5¾ oz
+ Huegill Body Tech huegillbodytech.com
+ In Bed inbedstore.com; info@inbedstore.com
LIQUID MEASURES
+ Lightly (03) 9417 2440; lightly.com.au
cups metric imperial
+ Little Wildling Co 0424 614 845; littlewildlingco.com
+ Loving Earth (03) 9095 6250; lovingearth.net ¼ cup 60ml 2 fl oz
+ Mr Smith (03) 9416 3040; mr-smith.com.au 1⁄3 cup 80ml 2½ fl oz
+ Papaya (02) 9386 9980; papaya.com.au ½ cup 125ml 4 fl oz
+ Prints Charming 0438 212 231; printscharming.com.au
2⁄3 cup 160ml 5 fl oz
+ Rabbit Trap Timber 0432 214 520; rabbittraptimber.com.au
+ The Fortynine Studio thefortynine.com.au; ¾ cup 180ml 6 fl oz

info@thefortynine.com.au 1 cup 250ml 8 fl oz

+ Timbermill (02) 8068 1152; timbermill.com.au 2 cups 500ml 16 fl oz (1 American pint)
+ Top3 by design 1300 867 333; top3.com.au
2½ cups 625ml 20 fl oz (1 Imperial pint)
+ Uashmama (02) 9130 7875; uashmama.com.au
4 cups 1 litre 32 fl oz
+ Urban Couture (02) 9698 0736; urbancouture.com.au
+ Urzon urzon.com.au
SOLID MEASURES
+ Vitamix 1800 766 437; vitamix.com.au
+ Wet Leopard wetleopard.com; contact@wetleopard.com metric imperial

+ Wheel & Barrow wheelandbarrow.com.au 20g ¾ oz

+ Williams-Sonoma 1800 231 380; williams-sonoma.com.au 60g 2 oz
+ Yonanas 1300 966 262; yonanas.com.au
125g 4 oz

180g 6 oz
If items are not listed, they are from Donna Hay’s personal
collection or from overseas. All prices listed are approximate 250g 8 oz
and correct at the time of going to press. Details were given 500g 16 oz (1 lb)
by the suppliers and manufacturers listed.
1kg 32 oz (2 lb)

1kg 32 oz (2 lb)

www.donnahay.com 157
 recipe
I NDEX

MEAT + POULTRY VEGETABLES, PASTA + CHEESE sweet potato chip salad with
beef eye fillet steaks with apple and arame and black rice salad with nori and barley 114
cucumber salad 86 soy sauce egg 54 tomato, basil and ricotta
chinese pork skewers 106 broccoli, olive and pine nut frittata muffins 34
green bean and freekeh salad with whole-wheat pizza 75 zucchini, basil and yoghurt frittata 34
grilled tahini chicken 97 cauliflower, caramelised onion and zucchini pizza with pesto, tomato,
portuguese-style chicken skewers goat’s cheese pizza 66 basil and ricotta 70
with coriander yoghurt sauce 109 cauliflower falafels with creamy
spicy tahini and harissa beef skewers 104 tahini-yoghurt sauce 92 SOMETHING SWEET
thai chicken lemongrass skewers 104 charred broccoli and brown rice salad 114 apple bircher popsicles 24
cheat’s yoghurt and artichoke pizzas 72 carrot cake bliss balls 29
FISH + SEAFOOD chilli peanut tofu burger with choc-orange and date bliss balls 27
brown rice and beetroot-cured kingfish pickled red onion 49 coconut, chia and apricot bliss balls 27
sushi hand rolls 44 corn and cucumber salad with coconut ice-cream with peach
charred squid, green mango and cracked freekeh 119 and nectarine swirl 145
coconut salad 128 crispy eggplant and pesto burger 48 coffee ice-cream 145
kingfish sashimi with green mango, gluten-free mushroom pizza with cucumber and basil frozen yoghurt 86
coriander and coconut salad 133 buffalo mozzarella and chilli 69 cucumber, lime and mint popsicles 84
miso and ginger salmon skewers 106 green goddess buckwheat salad 119 grilled mango with frozen
nori prawn salad with broccolini 56 honey mustard chickpea, millet vanilla yoghurt 128
quinoa, chia and sesame tuna sushi 42 and feta salad 123 lemon, almond and sesame bliss balls 29
spicy cucumber and tuna wraps 78 kale and mushroom omelette sushi mango and passionfruit granita 128
steamed snapper with cucumber, with wasabi tofu dressing 44 mango and yoghurt swirl
tamari and coriander 82 kimchi and green tea noodle sushi 41 macadamia tartlets 133
tandoori prawn skewers 109 mango and herb salad with sesame mango, coconut and chia popsicles 24
tuna and soba noodle wakame salad ginger dressing 133 papaya and lime ice-cream 138
with lotus root chips 54 mediterranean cucumber salad 78 raspberry and lime ice-cream 147
mushroom and cauliflower frittata 32 raw cacao ice-cream with
mushroom and quinoa burger with hazelnut praline 138
wasabi tofu mayonnaise 46 ricotta and banana toasts with
quinoa and asparagus salad 113 cinnamon tahini 90
quinoa pizza with grilled harissa strawberry, rhubarb and
eggplant and labne 66 coconut ice-cream 141
seeded butter bean burger 46 summer berry popsicles 22
sweet potato and spinach frittata 32 tahini and pistachio fudge 97
yoghurt granola popsicles 22

EVERYTHING ELSE
avocado salsa verde 51
beetroot, sumac and sunflower
PHOTOGRAPHY CHRIS COURT STYLING JUSTINE POOLE

seed dip 58
butter bean and sunflower seed dip 58
buttermilk, cashew and basil dressing 51
creamy tofu dressing 51
crunchy dukkah chickpeas 37
date and tahini smoothie 95
kale, nori and almond pesto 39
pea, pumpkin seed and feta dip 59
roast garlic and sesame seed dip 59
spinach and cashew pesto 39
sriracha and lime pumpkin seeds 37

158 www.donnahay.com
 advertising directory
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Breville
With Breville’s kinetix blade system, a large
1000W motor and ergonomic travel-ready
tumblers, the Boss To Go blender packs in more
nutrition with a velvety smooth consistency and
minimal pulp. Available from Harvey Norman.
Lee Kum Kee
With rich, authentic Chinese flavour, Lee
Kum Kee Gluten Free Soy Sauce is a premium
product made only from unblemished soy beans
brewed using solar fermentation without being
genetically engineered. Visit LKK.com
Vitamix
The Vitamix Professional Series 750 has a
powerful motor and aircraft-grade stainless
steel blades that quickly blend whole foods with
ease! Featuring five preprogrammed settings and
variable speed control. Visit vitamix.com.au
Melrose
Melrose Kiwi Vinegar is processed from the juices
of the whole kiwifruit. It’s a nutritious natural
digestive that can be taken before meals or added
to salads as a delicious dressing. Available in
cinnamon and ginger. Visit melrosehealth.com.au

When armed with these wholesome pantry alternatives and nutrient-rich fresh foods
that we love from this issue’s recipes, you’ll 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. It’s 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.
almond milk This plant-based milk is made by
soaking raw almonds in water overnight, then blending
them and straining the liquid. Find fresh almond milk at
health food stores, or look for unsweetened long-life
almond milk in the UHT milk aisle of supermarkets.
brown r ice The perfect staple to use as a base
for curries, stir-fries or to mix through salads, brown
rice is a whole grain with a nuttier flavour and chewier
texture than white rice. As it is unhulled, it retains
more vitamins and minerals as well as being protein
and fibre-rich and naturally gluten-free.
butter milk Made by adding lactic acid bacteria to
regular milk, buttermilk is a slightly fermented type of
milk. The fermenting process means its full of probiotics,
which help limit the amount of unhealthy types of
bacteria in your digestive tract. Use it for baking or
drizzle over salads for a mayonnaise-free dressing.
cashews This buttery nut is naturally cholesterol-
free and a high source of copper, which helps to
maintain blood cells in the body. They are perfect
for snacking but also make a great addition to desserts
and can be blended into a creamy nut butter.
cauliflower Whether it’s fresh or cooked, we
love blitzing up these fibre and vitamin-rich florets
into a low-carb ‘rice’ or pizza base or blending to make
a comforting soup. Its mild, nutty taste makes it
perfect to partner with strong flavours.
chia seeds These black or white seeds come from a
flowering plant and are full of protein, omega-3 fatty
acids, minerals and fibre. Available in supermarkets
and health food stores, they’re great for smoothies,
jams and baking, or sprinkle over salad or breakfast.
coconut milk A can of this rich milk, made
from the flesh of the coconut, is a great way to add
lactose-free richness to desserts without the use of
cream or condensed milk.
coconut oil Extracted from the meat of mature
coconuts, coconut oil is a saturated fat that has a high
smoking point, so it can be used for frying at high
temperatures (you buy it as a solid, so you may need
to melt before using). It makes a dairy-free alternative
to butter and adds extra flavour to bakes and slices.
Find it in supermarkets and health food stores.
glossary
OU R CO OK I NG E S SE N T I A LS
coconut sugar Also known as coconut palm sugar,
this is similar to coconut nectar but in granule form.
Its caramel flavour gives a lovely note to baked goods.
Find it in specialty food stores, Asian grocers, health
food stores and supermarkets.
Date Syrup This traditional Middle Eastern syrup
is made from dates and makes a rich and flavoursome
alternative to refined sugar that’s all-natural and
gluten-free. It adds a deep, caramelised flavour
to smoothies, cakes and more.
dukkah Use this nutty Middle Eastern spice mix
to boost the flavour of salads, crust grilled meats and
seafood or sprinkle over your morning toast. It also
makes a flavoursome snack with bread and olive oil.
freekeh This is the immature or ‘green’ wheat grain
that has been roasted. It can be bought in its wholegrain
form or cracked, which will cook faster. Use it in the
place of cracked wheat in tabouli or use as you would
rice, lentils or grains. It is low-GI, low-carb and high in
fibre. Find it in supermarkets and health food stores.
Fr esh Coconut Find fresh coconuts, with their
brown husks intact, in selected greengrocers and
supermarkets. After opening, grate their soft flesh
into salads and desserts to add a slightly sweet and
tropical flavour. Young coconuts have the sweetest
water, which can be used as a refreshing addition to
popsicles, smoothies, juices and iced teas.
fresh dates One of the oldest cultivated fruits in
the world, dates have a rich, toffee-like sweetness
which makes them a flavoursome substitute for refined
sugar in baking and desserts. They are also known as
being a high source of dietary fibre.
gluten-free flour If you’re allergic to gluten,
this is a handy alternative to regular plain flour and
is typically a mix of tapioca starch, rice flour and
vegetable gums. It’s great to use for baking or doughs.
Find it in the health food aisle of supermarkets.
kale The all-star green that’s deserving of its
superfood reputation, this hardy curly leaf from the
brassica family is packed with beta carotene, folate
and vitamin C, and is one of the highest vegetable
sources of calcium. It’s perfect for adding nutritional
punch to juices, smoothies, salads and more.
Kimchi This beloved Korean staple is made by
fermenting cabbage in a mix of vinegar, garlic, chilli,
salt and other spices and is served with soups, rice,
noodles and more. It is packed with healthy bacteria to
aid digestion, and can be found in Asian supermarkets.
labne This Middle Eastern yoghurt cheese makes a
low-calorie alternative to cream cheese or sour cream.
Use it to dollop onto roast vegetables or on top of salads.
You can find it in delicatessens and some supermarkets.
light agave syrup This is the nectar from the
agave succulent and is a light-coloured natural syrup
that has a mild, neutral sweetness. Drizzle it over
pancakes, desserts or muesli.
LSA MIX Perfect for sprinkling into smoothies, baked
treats or breakfast cereals, this fine mix of ground
linseeds, sunflower seeds and almonds is a highly
nutritious and versatile ingredient to add to your diet.
It’s rich in fibre and omega 3 fatty acids.
maple syrup Made from the sap of the maple tree,
this amber syrup has a rich, caramelised sweetness.
Be sure to use the pure maple version rather than
imitation or pancake syrup. The latter is made from
corn syrup flavoured with maple and does not have
the same intensity in flavour.
Millet This gluten-free ancient grain is rich in iron
and a good source of magnesium, which can help lower
high blood pressure. It has a mild flavour and crunchy
texture– find it in health food stores.
miso paste A traditional Japanese ingredient
produced by fermenting rice, barley or soy beans
with salt and fungus to form a thick paste. Available
from most supermarkets (in the Asian food aisle)
and Asian food stores.
quinoa Although it looks like a grain, quinoa is
actually a seed. Full of protein, it has a chewy texture
and nutty flavour and is fluffy when cooked. You can
use it as you would couscous or rice. Find it in
supermarkets and greengrocers.
quinoa flakes This is simply quinoa that has been
steamrolled into flakes. Use them in muesli, pancakes
or baked goods, or use as a gluten-free crumb. They are
available from health food stores and supermarkets.
quinoa flour Made from ground quinoa, this
gluten-free flour is one of the most nutritious
available, being a source of complete protein and
providing all of the essential amino acids. Use it in
pancakes, waffles or a gluten-free pizza base.
r aw buckwheat Derived from the seeds of a
flowering plant, raw buckwheat is not a wheat at all.
These little pyramid-shaped seeds are light brown or
green in colour and make a nutritious grain to add
to salads and more. Find it at health food stores.
 r aw cacao powder Raw cacao is made by
cold-pressing unroasted cocoa beans. This means it
retains more minerals and antioxidants. Raw cacao
is also available in the form of ‘nibs’. You can buy it
from some supermarkets and health food stores.
R aw Honey Unlike most commercial honeys, this
natural sweetener is cold-extracted and unpastuerised
so its nutrients are not damaged by heat. This results
in a more fragrant flavour and contains enzymes that
can help aid digestion. Find it at health food stores.
r ice malt syrup Made by culturing cooked
brown rice with enzymes to break down the starches,
this honey-like syrup is a great sweetener. It contains
no fructose (unlike honey and maple syrup). Find it
in some supermarkets and health food stores.
sesame seeds These little white or black seeds are
clever way to quickly add flavour and crunch to a dish.
Use them to crust meat or fish, sprinkle through
noodles or stir-fries, or add extra flavour to bread.
silken tofu This Japanese-style, undrained
variety of tofu has a custard-like texture and is often
eaten simply by itself drizzled with a soy and dashi
dressing. Its silky consistency makes it the perfect
substitute for mayonnaise, and its also a creamy,
dairy-free addition to desserts, sauces and dips.
soba noodles These traditional Japanese noodles
are made using either a combination of buckwheat
flour and regular wheat flour or 100 per cent
buckwheat flour – making a quick and simple
gluten-free option. Find them in Asian supermarkets.
PHOTOGRAPHY CHRIS COURT STYLING JUSTINE POOLE
spinach Whether you’re using a bunch, fresh baby
or snap-frozen leaves, spinach is an excellent source
of nutrition, known to be a source of iron, calcium
and antioxidants. To get the most benefits, eat it raw,
steamed or lightly cooked in a small amount of water.
tahini Tahini is a paste made from roasted and
ground sesame seeds – you can buy it in jars in the
health food section of supermarkets. It’s a key
ingredient in hummus, but you can use your leftover
tahini in lots of other ways. Add dollops to dressings
and soups for extra flavour or mix it into biscuits,
slices and cakes.
tamar i Often used as a gluten-free substitute for
soy sauce, tamari (like soy sauce) is a byproduct of
fermented soybeans but has a darker colour and richer
flavour. It’s traditionally used in Japanese dishes.
tuna Eaten raw, seared or straight from the tin,
tuna is a handy go-to protein and a rich source of the
essential omega-3 fatty acids found in fish oil. It’s
a satisfying addition to salads, patties and wraps.
wholemeal spelt flour With a high fibre
content, this ancient grain facilitates a healthy
digestive system as well as boasting high levels of
vitamins and minerals. While it’s not gluten-free,
the soluble fibre content can make it easier to
digest than regular wheat flours. Its nutty flavour
makes it perfect for baking and doughs.
watercress A relative of mustard and radish, this
semi-aquatic green has a slightly peppery, piquant
flavour. It is worthy of the name ‘supergreen’ as it’s
high in vitamin C and minerals as well as omega-3.
greek-style yoghurt Made with probiotic
bacterial cultures, yoghurt is essential for a healthy
digestive system. It’s a versatile ingredient that adds
light creaminess to sauces or tangy balance to sweet
desserts or breakfast bowls. Look for natural varieties
that don’t have any added sugar.
www.donnahay.com 161
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I L OV E

GREEN SMOOTHIES
Here at DH HQ, we’re very passionate about our green smoothies! In fact, we’ve 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. You’ll 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. It’s a great way to start the day and ensure I get an extra dose of goodness.

PHOTOGRAPHY BEN DEARNLEY STYLING EMMALY STEWART

162 www.donnahay.com
 With a vintage design and classic style, my new
servingware range will complete your collection.

Available from selected David Jones and other premium homeware stores.
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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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