about donna

Hello,

Now that we’re thawing out a little and spring is just around the corner, thoughts are turning from comforting fare to chic entertaining. I love the excitement of pulling out my favourite dinner set and polishing the good glassware in anticipation of an evening shared with friends over a beautifully prepared meal. I hope our latest annual entertaining issue (on sale now) will help to get you in the mood, too. It’s full of fabulous entertaining ideas and recipes and our much-loved menu section is back by popular demand, with more than 20 menus to suit any occasion. And, as always, there are pages full of versatile nibbles, starters, mains, sides and desserts, not to mention a sophisticated and clever style guide. This year we shot our location story in New York, we love the abundant farmers market and chic apartment that really capture the mood of how entertaining should be – relaxed, casual and fun. Enjoy.

Donna

Hello,
I’m now halfway through shooting my new book and, although I’ve been too scared to check, I have a sneaking suspicion I may be running a little behind schedule. It’s not for lack of hard work, photographer William Meppem and I have been cooking and shooting day after day, but there are always the inevitable delays, such as waiting two days to have my portable sink connected. We’ve also had a few visitors, being school holidays, my son, Tom, dropped in to lend a hand. While Will’s newborn baby girl also popped in with mum to say hello. Keep updated with all the fun on twitter and facebook, where I often post photos from the shoot or the day’s events in the studio.
Donna

Hello,
Our annual kids' issue will be in stores tomorrow (July 7). As usual, we had such a fun time putting this magazine together. From the fabulous kids' parties to bright birthday cakes and creative and colourful style ideas for pint-size partygoers. Although, to be honest, I think the team has taken a collective a sigh of relief now that the magical, bottomless lolly jar has been stowed away for another year. But it won’t be long before we are pining for it again! I hope you love the 2010 kids’ issue as much as we do. And remember, a messy kitchen is small price to pay for the hours of fun and confidence kids will gain cooking their very own masterpieces.
Donna

Hello,
The job of judging on MasterChef can be a tough and often heartbreaking one. And although it’s an essential part of the learning process for budding cooks, it’s not always an easy task to dish out the truth. Which is why I’m so excited about the upcoming show for this Friday night (June 25), because I am able to chat to the contestants without judging them! I will be taking a masterclass on essential styling tips for beautiful food presentation. We shot the episode here at the donna hay studio and I had such a fun day with the contestants. It was great to be in my comfort zone in the kitchen and I thoroughly enjoyed my role as teacher, rather than adjudicator. The contestants also enjoyed learning without any pressure and they were all perfect and eager students. Make sure you catch the episode this Friday night for a sneak-peek into the donna hay kitchen and a chance to pick up a few clever tricks yourself.
Donna

Hello,
I'm so excited our new Winter issue is out today and I’m thrilled my obsession with maple syrup finally comes to life. We feature a story set in the US state of Vermont and it will have you yearning for the open fire and maple-drizzled treats. And if you are short on time, our 25 fast soups are sure to solve many a dinner dilemma. The magazine also comes with a chic kitchen chalkboard. The kind that sticks to anything and is repositionable so you can pop it anywhere. Enjoy and I can't wait to hear what you think!

Donna

Now that the autumn issue is on sale, we’re busy working on the winter issue. And really, we’ve just swapped one indulgence for another; autumn was all about the chocolate cake but, for winter, I’m allowed to explore my affection for maple syrup. I haven’t tired of it yet! Meanwhile, at the general store, I’ve been busy teaching the girls how to make my fruit muffins. At the moment, we’re baking and sampling, but we’re hoping to have them available for purchase next week. You’ll have to stop by to try some; we have some fabulous flavour combinations, such as raspberry and white chocolate, blueberry and lemon, peach and coconut, and banana, cinnamon and maple. I haven’t decided which is my favourite yet, but I’m willing to continue my research until I get to the bottom of it. After all, when it’s cold, you can forgive yourself for sampling a few more delights.

Hello,
After months – and years – of work, the 50th issue of donna hay magazine is now on sale. It’s hard to believe we’ve reached such a milestone, especially when I’ve had so much fun getting here. But it’s because of you, our readers, that this 50th issue is so special; your excitement and enjoyment of the magazine makes us strive to bring you the best recipes in the most beautiful way each and every issue. I hope you enjoy the Autumn 50th issue birthday edition (you may notice we’ve given the pages a little bit of a makeover), it’s full of sumptuous classics to welcome the cool change, from decadent chocolate cakes to succulent pork – and just wait until you see our stunning Location story. I have to say, things really do get better with age!
Donna

Hello,
Once our fabulous 50th issue birthday edition has been put to bed and tucked in nicely (wait until you see it, you’re going to love it!) and we’ve popped a couple of Champagne corks to celebrate, I’m stepping straight onto a plane to visit the UK. I’ll be making an appearance on BBC One’s Saturday Kitchen, so if you’re in the UK, make sure you tune in on Saturday the 27th at 10am. I love visiting London and I’ll be sure to make some time to indulge in a little shopping at my favourite stores Selfridges & Co, Few and Far and Anya Hindmarch, and a lot of tasting at Tom’s Kitchen and Daylesford Organic before heading back Down Under to start work on the 51st issue.
Donna

Hello,
The last few pages of our 50th issue birthday edition are flying past my desk for final sign-off at the moment, and I can tell you it looks absolutely amazing. I am so excited about this issue, not only because it’s a milestone for me, but also because it’s brimming with mouth-watering autumnal recipes. I’m already enjoying the cool change autumn brings and by the time the new issue is on sale (April 7), we’ll be well in the swing of cool, calm days and chilly evenings. It’s always sad to farewell summer, but autumn brings a chance to indulge in a little comfort food. Such as our beautifully decadent chocolate cake story; I can’t wait to share a rich slice with you to celebrate the 50th issue of donna hay magazine.
Donna

Hello,
I’m up to my elbows in vanilla butter cream at the moment. My sister is getting married and I’ve put my hand up to make the wedding cake. It’s all very exciting; I love a special occasion. But spending hours perfecting icing doesn’t leave much time to cook dinner for the family, which is why the summer issue’s Fast 50 recipes have been getting a good workout in my kitchen. We’re also making the most of the tail-end of the warm weather by cooking and eating outdoors.
Once the wedding is over and the newlyweds are on their way, I’ll be preparing for a special occasion of my own, having reached the milestone of the 50th issue of donna hay magazine. But stay tuned for more on that later…
Donna

Hello,
I had such a great time in Perth last week. Thank you to everyone who made it such a fun few days. I tried my hand at breakfast radio (I even read the traffic report), met so many fabulous people at the book signing, ate delicious handmade gnocchi, and generally had an all-round good time, despite a hectic schedule. For now, though, I can stow my travelling suitcase away, as it’s time to head back into the kitchen to conjure some cooler weather fare for the next issue.
Donna

Hello,
The book tour caravan is on the move again and the next stop is Perth. I’ll be popping in to visit the guys at Nova Perth (93.7FM) at 6.30am on Thursday (February 11) morning before heading to Dymocks Garden City (shop 33-34, Garden City Shopping Centre, Riseley Street, Booragoon) to sign your copy of Seasons between 12pm and 12.45pm. I’ll be back on Nova again at 6.30am on Friday morning (February 12), where I’ll be cooking live from the Burswood Entertainment Complex. It’s going to be a whirlwind tour, so listen in or head down to Garden City. Hope to see you there.
Donna

Hello,
I’m a real summer girl; I love the longer days, taking the kids to the beach, and the fresh and simple food made from the season’s best produce. Our new summer issue, on sale now (February 22 for New Zealand), embodies all things summer. The Fast 50 is back, with, you guessed it, 50 fast and fresh meals that are quick and delicious, giving you more time outdoors. We also have a colourful Mexican fiesta of tacos to excite the tastebuds, not to mention a stunning tropical island location story that will make you want to dive right into the pages. I’m so excited about this beautiful issue and once you flick through the pages, I’m sure you’ll see why summer is my favourite time of year. Enjoy.
Donna

Hello,
A new decade is here and in the spirit of honouring my New Year’s resolution of being more cyber savvy, I’d like to invite you to have a look at my new facebook and twitter pages. I’ll be posting and updating with the latest news from donna hay headquarters. There’ll be recipes, behind-the-scenes photos, style tips and gossip all at your fingertips. So click to it and follow or tweet me on twitter or take a look at my facebook page.
Donna

Hello,
Happy New Year! I hope you all had a beautiful and relaxing Christmas and you’re ready to take on 2010 with renewed energy and a list of resolutions. I’ve enjoyed having some quiet time at home, pottering about and entertaining friends. It’s so nice to stretch out on the back deck for a lazy afternoon of nibbles in the sun. I’ve tested almost every dip in our Celebrate issue, they’re so simple and the perfect snacks for an afternoon of leisurely grazing. But it wouldn’t be a proper start to the New Year without a sale and the donna hay general store is no exception to the post-Christmas clearout tradition, so head down to Woollahra from January 5 and pick up a  beautiful bargain for the home or a little treat to spoil yourself. After all, New Year’s resolutions are only made to be broken, aren’t they?
Donna

Hello,
If you’re like me and leave Christmas shopping to the last minute, you’re thankful that stores extend their opening hours before Santa rolls into town. In this tradition, we’re extending the general store hours on Tuesday the 22nd and Wednesday the 23rd from 10am to 7pm, so you can make the mad dash for your final stocking-fillers after work. With such hectic Christmas schedules, my Sunrise appearance will have to be put on ice until further notice, which, now I think of it, frees up a little more time for me to gather the final items on my list. And I’ll make sure to check it twice. Happy shopping!
Donna

Hello,
I had an absolute ball in Brisbane. It was so lovely to meet everyone who came to have their copy of Seasons signed; everyone was in an infectiously festive mood and I came away feeling even more excited about Christmas. But if you’re still in need of some seasonal inspiration, I’ll be on Sunrise on December 16 cooking from the latest Celebrate issue. Once you see how simple it is to create delicious holiday meals, you’ll no doubt feel ready to slip on an apron and head to the kitchen. If you can’t catch me on Sunrise, pick up a copy of Celebrate, it’s the ultimate survival guide for the festive season.
Donna

Hello,
I’m back on deck and straight onto a double-decker bus – that’s where I’ll be doing a radio interview in Brisbane on Tuesday (8th December). It’s the B105 Christmas Appeal bus and I’ll be on the back seat answering questions (visit www.b105.com.au). I’ll also be signing books at Angus & Robertson in the city (Shop 1-5, Post Office Square, Adelaide Street) from 12pm–1pm, so if you’re in Brisbane, make sure you pop down to say hello and get your copy of Seasons signed for Christmas. Speaking of Christmas, our Celebrate issue is now on sale. It’s the essential Christmas guide, with four delicious Christmas menus to choose from including a step-by-step guide for each. We’ve done all the time-consuming planning for you; it’s so easy. Celebrate is also full of beautiful food gifts, seasonal style ideas and a pantomime feast to make your day the best yet. I know I’ll be keeping my copy on-hand at all times this Christmas.
Donna

Hello,
Unfortunately we’ve had to delay our new online shopping site that we’ve been so excited about bringing to you in time for Christmas. We’ll be back next year with a vibrant online store full of beautiful things for the home. In the meantime, if you’d like to order any Christmas gifts from the donna hay general store, please contact us on (02) 9328 6555 or email us at enquiries@donnahaygeneralstore.com.au and we’ll ship to most locations in the world. You can still buy baking mixes and books online as normal, including the latest offering, Seasons. We’ll keep you posted on further updates so check back in for the latest news.
Donna

Hello,
In what has to be the worst possible timing, I’ve landed in hospital with a very bad back. I even have to sip my lattes through a straw! And all this just as I’m preparing to spread the word about my new book, Seasons, across the country. Even though the mind is willing, the body is not, so I’ve had to postpone a whole host of events. I’m sorry to disappoint those out there eager to have books signed before Santa’s delivery. But I’ll be back up (pun intended) and ready to go in no time at all, so check back here for news on my return.
Donna

Hello,
My new book, Seasons, is on sale, which means it’s time for me to hit the road and go on tour. I’ll be here, there and everywhere in the coming month to spread the word about this beautiful book. I have a hectic schedule lined up from Sydney to Melbourne and Perth to Brisbane and from book signings to radio shows, but I’m so proud of this latest book that I can’t wait to show and tell all around Australia. I’ll keep you posted, so check back here to follow my Seasons campaign. First stop is Melbourne on November 12 at Angus & Robertson, 360 Bourke Street at 12pm. See you there!
Donna                                                              

Hello,
With the school holidays in full swing, I’ve had many an opportunity to try out the great pizza recipes in our spring issue. Every time I ask the boys what they feel like for dinner, the answer is always pizza. But, apart from worrying that their tastebuds don’t seem interested in any other food types, I’m not complaining at all. You see, they love making the dough and topping their own pizzas, and a helping hand in the kitchen is always appreciated, no matter how small the hands are! I’ve also discovered that pizza parties are a great way to keep a bunch of energetic boys from bouncing off the walls – especially on rainy days. You’ve never seen anyone so excited about leftover scraps of dough that can be shaped into a whole assortment of shapes and baked alongside the real pizza. So I’ve resigned myself to the fact that a pizza-free diet won’t resume until school does.
Donna

Hello,
Even though most people these days have known or nursed someone with breast cancer, I was still shocked to learn that this year it’s estimated 13,600 women will be diagnosed with breast cancer and, of those, more than 2800 may not win the fight. Along with early detection, we need greater resources to help fight this disease, which is why David Jones is donating an entire day’s profit from all their stores across Australia to the National Breast Cancer Foundation. I’ll be at the David Jones Food Hall in the Sydney City store this Thursday (from 12.30pm to 1.30pm) to show my support. Come along and say hello, it’s a great opportunity to knock over some early Christmas shopping and you’ll know your money is going to the fight against breast cancer – what better way to start the good will of the season.
Donna

Hello,
The other night, my girlfriend, Dan, and I went to dinner at the Flinders Inn in Sydney’s East. It was a no husbands, no children affair – just a good old fashioned girly catch up. We don’t usually draw breath when we’re together, but the French-style food at Flinders Inn actually managed to leave us speechless. Quite a feat, I can tell you! We were still marvelling the beautiful flavours when chef, Morgan McGlone, came to our table to introduce himself. I was expecting the usual, ‘Hello, how did you enjoy your meal?” but instead he said, “You probably don’t remember me, but you were my peer support leader in high school.” Now, the school system and I never really gelled that well (don’t tell my children) and all I could think was that I would’ve been the sorriest excuse for a peer support role model. Kindly, Morgan said I wasn’t the worst, but it turns out another chef at the Flinders Inn had gone to the same school. There must have been something in the bubblers that turned us all into foodies.
Donna

Hello,
Ask anyone who cooks for a living how many dinner party invitations they get, and I bet you’ll find the answer is a big, fat zero. To date, it’s been my lot to always be the host, never the guest. Not that I mind, in fact, I love it, but I also love a dinner invite. This week, it seems the tables have turned (quite literally), with not one but two friends hosting dinner parties. I’m so excited and while I’m not sure of the reason for this sudden flurry of invitations, I’m not going to complain, either! Also this week, I’m all set to give the general store window a spooky makeover for Halloween. I’m really embracing the festivities this year, after all, any custom that allows you to dress up and demand lollies and treats from your neighbours sounds like a good idea to me!
Donna

Hello,
Last week I had a very busy few days in Melbourne chatting to radio hosts and ducking in and out of meetings. But when in Rome, you do as the Romans and when in Melbourne, you do as the Melbournians do and you eat. So, in between work commitments, I managed to nip out to a few fabulous restaurants and cafes, but the one I was most excited about was Gingerboy. Although tucked down one of Melbourne’s labyrinthine laneways, it’s hard to miss thanks to a large neon sign illuminating the entrance. We started with some very good dumplings and proceeded to indulge in lots of delicious hawker-style Asian fare like spiced cuttlefish and ocean trout curry. It’s a shame I can’t transport Gingerboy to Sydney. I think I might have to arrange another business trip back to Melbourne very soon, something’s come up…

Hello,
The book club girls and I put our books down and headed out for an excursion to see The September Issue. Like most other women and fashion-lovers, I’m so intrigued by the mystery that is Anna Wintour (she’s the long-time editor of US Vogue with a reputation for her icy demeanour, for those not in the know) and couldn’t wait to study her close-up. I wasn’t disappointed. My girlfriends cast a few glances my way as we watched this uber-editor make tough – sometimes heartbreaking – decisions with confidence, leaving thousand-dollar garments in her wake. She makes no excuses for extracting the best from everyone around her, even if her method leaves some feeling a little cold. I truly admire Anna Wintour’s talents as an editor and fashion forecaster – if only my team were as fearful of me as they seem to be of Anna!
Donna

Hello,
I was at the general store until all hours the other night doing stocktake. It feels so good to have everything organised, accounted for and in its place. It’s about this time of year, when the weather is warming up and spring is approaching, that I start to go just a little bit crazy with cleaning. Everyone at dh headquarters is well accustomed to my office cleaning bonanza, which sees me rearranging, dusting and vacuuming around everyone’s feet while they’re trying to work. This frenzy also seems to take place, curiously enough, when I have a cookbook to finish or other pressing commitments. But I refuse to believe it’s procrastination, it’s just a necessary process. By the way, our bake-at-home cookies are on special, check them out in store or at www.donnahay.com.au/shop/food.php.
Donna

Hello,
I’m not sure if it's the influence of the entertaining issue hitting the shelves or the fact I love to cook at home that my dinner party dance card seems quite full over the next few weeks. I’ve even been raiding the prop cupboard here at dh headquarters for some centrepiece props. My friends come with expectations, so I’d best not disappoint. I did, however, slip up last weekend when I attempted to make the strawberry tarte Tatins from the entertaining issue cover. I tried to make a large one, but even halfway through, it was clear it was going to be a disaster. A little too late I recalled a conversation I’d had with Steven from the test kitchen, he’d told me they only work as individual tarts due to the high liquid content of the strawberries. It was a tasty but soggy pastry mess. My lovely friend Georgia didn’t mind at all, but her husband, Geoff, thoroughly enjoyed my culinary mishap, asking rather merrily, “Is this what you would call a flop, Donna?”
Donna

Hello,
I’m always excited when a new issue of donna hay magazine hits the shelves, but I’ve been completely blown away by the latest entertaining issue, which is on sale today. It’s just beautiful. As we all know, we’ve been entertaining at home a lot more lately, but tightening the purse strings doesn’t have to mean going without. You can still share beautiful meals with friends without breaking the bank. I’ve been flipping through the pages and I can’t wait to get started on the menus. The only problem is choosing which of the 26 menus to make first! I hope you get as much enjoyment out of it as I do.
Donna

Hello,
As the school holidays come to an end, my life returns to its regular routine, well, for a few days at least. I’ll be heading to New Zealand again for the Auckland instalment of The Food Show, which kicks off this Thursday with a special preview day. I’ll be there until Sunday and I’m looking forward to checking out all the local producers as well as restaurants and cafes that Auckland has to offer. If you’re going to be in Auckland, come down and check out the delicious tastes and smells being cooked up at the show. I’m sure I’ll have a little time up my sleeve to put food aside momentarily and check out the talent of the local fashion designers, too. Food and fashion, what more could you ask for in a work trip?
Donna

Hello
The school holidays have hit, so I’m heading to the farm with the boys. I love getting out of the city and spending time pottering around doing odd jobs and the boys are just as excited to run amok in the paddocks. Who knows what they get up to when my back is turned? Being at the farm also gives me a chance to make some delicious slow roasts, everything winds down in the country and you really feel a sense of calm and that there’s plenty of time for everything. I’m sure this relaxed mood will evaporate as soon as we head back to the city but until then, I’m going to pull on my wellies and join the boys getting up to mischief.
Donna

Hello,
If you tuned in on Thursday night, you’ll know it was a tense episode of MasterChef , which saw Chris leave the show. Now it’s down to Julie and Poh to battle it out in the kitchen for the MasterChef crown. I was very impressed with all three, they have a clear vision for the future and their dishes were fresh and inventive. There was much deliberation between the four of us before deciding on who should leave the competition. (I don’t know how George, Gary and Matt do it every week!) Still, there can be only one winner and I’m sure no matter who wins, they’ll all carry on to do wonderful things in the kitchen. I know I’ll be watching the finale on Sunday to see who takes out the first Australian title but, for now, I have to get back to my own kitchen.
Donna

Hello,
I was lucky enough to be invited as a guest judge on MasterChef Australia. So I had my hair done and carefully selected an outfit for my TV appearance. But as soon as I arrived and laid eyes on the polished floors at the set, I realised four-inch heels probably weren’t the most sensible footwear choice. If you look closely when the episode airs on Thursday night (July 16), you might just catch my foot go for a little slide. Apart from my shoes, the whole experience was amazing and a lot of fun. I loved it! The judges are lovely and the contestants were all so talented it was heart-breaking to see one of them leave. Make sure you tune in to see their culinary triumphs and trials and who is sent home on Thursday night.
Donna

Hello,
I had such a fantastic time at our reader events this week. It was so lovely to meet and chat with all the loyal readers who came to show their support for the magazine and the general store. A lot of people I spoke to have kept every issue of the magazine and some even remembered their favourite stories from years ago. With a glass of Bollinger in hand, everyone enjoyed chatting, swapping recipes and admiring the beautifully stocked shelves at the store. Some of the ladies had travelled from as far as Brisbane and Melbourne and a few had brought their daughters along with them; it’s so nice to see a passion for cooking is being passed down the generations. Don’t worry if you missed out this time, we’ll be hosting another reader event later this year. But for now, my sights are set on collecting ideas for our spring issue, which is shaping up to be just divine.
Donna

Hello,
I’m getting excited as our first reader event at the donna hay general store draws nearer. It’ll be my first event held at the store and I can’t wait to enjoy a glass of Champagne with some of our readers and show them the gorgeous things I’ve hand-picked from around the world. For all of you who missed out, don’t worry, we’ll be holding another one very soon. But the fun doesn’t end there! At the end of the month, July 30 to August 2, I’m heading back to New Zealand for the Auckland installment of The Food Show, where I’ll be taking to the stage and firing the pans for demonstrations. It’ll be a fun few days with loads of things to do and see, so if you’re in or around the city drop in and check out the fabulous fare and great foodie ideas. For more information on the show, visit www.foodshow.co.nz. After all that frivolity, I’ll be ready to put my feet up, relax and start on some recipes for our annual entertaining issue.
Donna

Hello,
The chilly season is finally upon us and I’m very excited by our new winter issue which has hit the shelves just in time for the long weekend. I can’t think if anything better than spending the weekend cooking with family and friends and that’s exactly what I plan to do. I’m heading up to our farm for the first time in two years and I’m not ashamed to say I’ll have my own magazine tucked under my arm! I can’t wait to get stuck into the rib recipes, all juicy, tender finger-licking goodness. I’m having a hard time deciding between the classic barbecue pork ribs with a sweet, sticky marinade or the beef ribs braised in an aromatic coconut and lemongrass sauce. Whatever I decide, there’s no question of finishing the meal with one of the gorgeous puddings. I hope you enjoy the issue as much as I do. Happy cooking.
Donna

Hello,
My apologies for being out of radio contact for a little while – rest assured it’s been with good reason! I’ve been a busy bee since my sojourn to Canada (those boys from Teatro Verde sure know how to put on a good party) and the team and I are working furiously on our upcoming special kids’ issue. Let’s just say we’re lucky to be surrounded by every candy, lolly and chocolate imaginable which is fuelling us through the long days. We’re happy with the way it’s shaping up, too, and it’s set to be a bumper party issue. In other news, I’m preparing for our first exclusive reader event at the donna hay general store. It’s bound to be a special evening. Look out for the details in our upcoming winter issue, on sale June 3.
Donna

Hello,
I’m in Canada for two fantastic reasons. Firstly, I’m launching my latest book no time to cook and also helping Shawn Gibson and Michael Pellegrino launch their new Teatro Verde store in downtown Toronto. Shawn, one of Canada’s best designers, and Michael, a celebrated landscape design architect, have filled their new homewares store with unique items from all over the world. It’s the kind of place that’s an inspiration for my general store, but on a much larger scale! Joining me at the opening will be Queer Eye’s Carson Kressley and Top Design’s India Hicks. I will also be signing copies of my new book at the opening this Friday at 100 Yorkville between 6-9pm. I hope to see some of you there!
Donna

hello,
There’s been such a busy stream of people dropping by the general store that we’ve decided to open Sundays, too. We’ll be trading from Monday to Sunday as of this Mother’s Day. I had just dropped in to the shop last Sunday to quickly play around with the window display and was pleasantly surprised by how many people stopped to curiously peer into the window and wave hello. There was even one woman who was desparate to get a hold of some cupcakes so I opened the shop doors especially for her. It’s been such a delight to see such enthusiasm for the store.
Donna

hello,
I’ve spent the past weeks with my two boys who have been on school holidays and I’m amazed by how much food they can put away. As a parent you always want your kids to eat lots of different things and try new foods but there comes a stage when taking them to sushi train is tantamount to taking out a second mortgage. Those little coloured plates – sashimi salmon being their favourite – pile up so quickly, and so dangerously high. It’s been great to spend so much quality time with them baking and fishing, especially since I’ll be off to Wellington next weekend, May 8–10, for the second instalment of The Good Food Show. It’s a great event filled with all sorts of foodie treasures from around New Zealand. For more information, visit www.foodshow.co.nz.
Donna

hello,
I want to thank every one who came to see me at The Food Show in Christchurch, New Zealand. I had such a fun time perusing the terrific food stalls. I was especially taken by the handcrafted Lorimer Knives and the fragrant organic artisanal honey from J.Friend and Co, with each jar featuring the name of the beekeeper who harvested the batch. I’ve been enjoying their Wild Thyme honey on toast. I purchased a small mountain of locally cured ham, bacon and pancetta, too. Every meal for the remainder of the trip had some form of pork in it: ham omelette, Bolognese, pancetta-wrapped sausages… If you missed seeing me in NZ this time round, you can catch me on Campbell Live by clicking here or I’ll be back appearing at The Food Show 8–10 May in Wellington and also 30 July–2 August in Auckland. For more information, visit www.foodshow.co.nz.
Donna

hello,
the grand opening of the donna hay general store yesterday was a huge success. Thank you for everyone who dropped by and had a look at all our hard work in bringing the shop to life. And thank you for all your positive feedback. It was a race to get everything in place for the big day – we even had to dry a spot of paint with a blow dryer! Drop by and pick up anything from a dainty macaroon to hand-poured soap (I poured the first batch myself!) to spoil yourself.
Donna

hello,
Tune into Sunrise on Tuesday 24 March at 8.40am on Channel 7. I’ll be showing you how to throw together a Greek dinner in less than 30 minutes. Even though it’s autumn now, the weather is still singing a summer song, so make the most of the last days of gorgeous rays with a Mediterranean-inspired spinach and feta pie and a Greek salad. You can pick up all the ingredients at the supermarket on the way home from work. It’s that easy. Here are the recipes:

spinach and feta pie (spanakopita)

3 x 250g packets frozen spinach, defrosted and drained well
1 x 200g packet feta, crumbled
¼ cup (20g) finely grated parmesan
2 green onions, chopped
1/3 cup chopped dill leaves
1½ tablespoons finely grated lemon rind
3 eggs
sea salt and cracked black pepper
100g butter, melted
12 sheets filo pastry

Preheat oven to 200ºC (390ºF). Place the spinach, feta, parmesan, green onion, dill, lemon, eggs, salt and pepper in a bowl and stir to combine. Set aside.
   Lightly brush a 3 litre-capacity baking dish with a little melted butter. Layer half of the pastry in the base of the dish, brushing between each layer with melted butter. Spread over the spinach mixture and top with the remaining pastry, brushing between each layer with melted butter. Brush the top with melted butter and score with a small sharp knife. Bake for 20–25 minutes or until the top is golden and crispy. Serve with a Greek salad. Serves 4.
* The spinach mixture can be made the day ahead and refrigerated in an airtight container, so all you need to do is assemble the pie for a quick easy dinner. The pie is equally tasty served cold, making it ideal for picnics.

greek salad

2 vine-ripened tomatoes, sliced
1 x 200g packet feta, sliced
1 Lebanese cucumber, sliced
1 small red onion, sliced
1/3 cup (50g) Kalamata olives
greek dressing
1/3 cup (80ml) extra-virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, crushed
2 teaspoons chopped oregano leaves
sea salt and cracked black pepper

Arrange the tomato, feta, cucumber, onion and olives in a bowl.* Place the oil, vinegar, garlic, oregano, salt and pepper in a bowl, whisk to combine and spoon over the salad. Serves 4.
* For easy entertaining, it’s a great idea to serve the salad on individual plates so the last person doesn’t just get the leftovers and there’s no waiting for each person to serve themselves.

Enjoy!
Donna

hello,
After many delays and mishaps my general store no longer looks like a wrecking site. It’s been so exciting to watch the shop come to life. The floorboards have been put down, the cobblestones have been laid in the courtyard, the wooden shelving has been put up, the special fridge for the macaroons and other sweet treats is being installed and there are boxes and boxes of beautiful products around dh headquarters waiting to be arranged on display. Stay tuned and later this month I’ll announce when the grand opening will be.
Donna

hello,
It’s a great privilege for me to announce that I’m the ambassador for Sydney’s Holdsworth Community Centre & Services. The non-government organisation does amazing work across Sydney’s eastern suburbs offering assistance to those in need including the carers of disadvantaged individuals. Last week, I attended their annual fundraising gala to recognise the great work carers do. There was a silent auction of great prizes donated from the local community and I was selling tickets to the donna hay raffle. The prize was a kid’s birthday party complete with birthday cake, party food and, of course, take-home lolly bags. At the end of the night I had a shopping bag bursting with tickets. It was a fabulous event to celebrate the work of the unsung heroes in our community. Bravo to all those who contributed. For more information or to donate to the Holdsworth Care Fund, visit www.holdsworth.org.au.
Donna

hello,
I’m back in Sydney now after my Paris-London trip, just in time to celebrate my birthday. And what a birthday it was! What was suppose to be a calm night with family after my overseas trip ended up being a very crowded house of 12 adults and seven kids. The adults who weren’t lucky enough to score a chair had to make do eating cake around my kitchen island, while we kept the kids entertained with a makeshift cinema in the living room. All in all, it was the perfect excuse to open up a couple of bottles of my favourite red, the Rockford Basket Press Shiraz, and share it among friends. I was trying to keep my birthday under wraps but the team back at the office somehow found out and surprised me with these lovely birthday cupcakes. Aren’t my team just the best? I think so.
Donna

hello,
I’m in Paris for the Maison & Objet design fair. I hear it’s been very hot back home. It’s quite the opposite here - very cold and maybe even the chance of snow tomorrow. I ate the most amazing lunch yesterday in a tiny neighbourhood bistro. It was a creamy buttery risotto with shavings of white truffle, topped with sagey chanterelle mushrooms and gratings of parmesan – oh it was so good… I can still taste it. One of my favourite things about Paris are all the pâtisseries on nearly every corner. I’ve had a different macaroon every day. The winners so far are chocolate-passionfruit and vanilla from Pierre Hermé, one of Paris’ best pâtissiers. I’ve also visited the most beautiful artisan ceramic maker I’ve seen in years and purchased too many treasures. All of them were equally beautiful and I couldn’t bear to leave any behind. How I absolutely adore Paris!
Donna

hello,
Over the holiday break I just loved spending time with my family, especially playing games with my two boys. I was the sculptural director of the sandcastle my boys were busy building at the beach and had to lug my fare share of water-filled pails to empty out into the moat. I’ve held onto my reign as Jenga champion, not to mention my crafty Lego-building skills, but I couldn’t dethrone my six-year-old Angus from his Uno crown. Now, I’m back at work to finalise the dhm summer issue before flying to Paris for the annual Maison & Objet design fair for inspiration and to see what new products are out there, then a quick stopover in London to check how my new homewares range with Royal Doulton is progressing. I’ll be sure to post about all the gems I’ll uncover on my trip.
Donna

hello,
I can’t believe the year is coming to an end. We had a fabulous staff Christmas party at my house on the weekend. It’s so good to see everyone out of our work environment. There was Champagne, dancing, a spit roast in the backyard. It was good times all round. We’re signing off for the year until 5 January so I want to wish everyone a merry Christmas and safe new year.
Donna

hello,
It's started... the Christmas cooking help phone calls. My sister-in-law called me yesterday afternoon. She was having an early Christmas dinner for some friends who are heading overseas for the holidays and she was in a tizz about turkey cooking times. I swiftly directed her to the perfect roasted turkey. Her next dilemma was not as easy to solve. She seemed concerned that her daughter Emma was having trouble cutting pretzel antlers for reindeer cupcakes. It didn’t seem to bother Em so much, though, as I heard her call out from the background, “don't worry mum, I’ve got a huge bag". I suspect my niece may have been a better pretzel cutter than she was making out to be, but was secretly enjoying the feast of broken antlers! It’s nice to see them cooking out of the magazine I send them.
Happy Christmas cooking.
Donna

hello,
It’s been a busy couple of weeks with my various book signings and cooking demos. But it’s been great to meet so many of you! My new food range is starting to trickle into stores now and I’m so excited. After two years of testing and mixing and tasting, it’s great to see it come to life on the shelves. With Christmas just around the corner it’s time to start planning menus and stocking the fridge and pantry with easy throw-together nibbles for impromptu drinks parties. It’s also a great excuse to keep a few extra bottles of bubbles chilled at the ready. Not that I ever need an excuse…
Donna

hello,
Catch me on Sunrise tomorrow morning at 8.50am on Channel 7. I’ll be putting hosts Kochi and Mel’s cooking skills or more appropriately assembling skills to the test with the pumpkin, ricotta and basil lasagna from my new book no time to cook. It’s a fast and fresh recipe you can make for dinner or freeze and simply reheat and serve up over this busy holiday season.
Donna

hello,
Get a taste of the fast and fresh recipes in my new book no time to cook at David Jones this Thursday and Friday. I’ll be demonstrating how easy it is to make a gingery Thai chicken salad, a summery prawn and rocket linguine and an onion marmalade tart perfect for a weekend lunch. And as a little extra, everyone will get to try my new molten chocolate chunk brownies. They’re part of my new bake-at-home food range, which I’ll be launching in December (just in time for Christmas!). I’ll be signing copies of my new book, too, so I hope to see you all there. I’ll be in Sydney on Thursday 20 November, 12.30pm–2pm at David Jones, Market St and in Melbourne on Friday 21 November, 12.30pm–2pm at David Jones, Bourke St.
Donna

hello,
Keep the morning of Monday 17 November free in your diaries. I’ll be making an appearance on Today at 8.20am on channel 9 as part of the official launch of my new book no time to cook. I’ll be giving hosts Karl and Lisa clever cooking tips and demonstrating how to cook zucchini and mint pasta. It’s a fast and fresh recipe you can make that night and have a meal on the table faster than your kids can say, “mum, what’s for dinner?”.
Donna

hello,
Thank you to everyone who turned up for the advanced signing of my new book no time to cook at Chadstone in Melbourne. It was such a big hit! I’m about to hop on a plane to Hong Kong with my husband. I’ve been brushing up on my Cantonese phrases and can’t wait to discover Hong Kong’s gems. I’ve got a list of places to eat and shop from my savvy staff, so I’ll be on the look out for new ideas to bring home to you.
Donna

hello
Get your hands on an advanced copy of my new book no time to cook at the Chadstone Festival of Food in Melbourne. Drop by the Chadstone shopping precinct at 11.45am on Friday 31 October where I’ll be cooking some fast and fresh recipes from my new book. I’ll be whipping up lemon-feta chicken, zucchini and mint pasta, marinated feta and a flourless chocolate cake. I’ll also be signing copies, which HarperCollins have generously air-freighted in for the day. There are only 200 available and it’s on a first come, first served basis so get in early. If you miss out, you’ll have to wait till the official launch on 17 November. You can find out more information at www.chadstoneshopping.com.au.
Hope to see you all there,
Donna

Welcome to the new-look donnahay.com!
You’ll find your favourite recipes and menus for every season, styling secrets, online shopping and live chat forums. I'll be posting regular updates about happenings at dhm headquarters via my diary so keep checking back as we've got lots of exciting things on the go. Don't forget to sign up to our e-newsletter, too - it's the best way to keep in touch, plus you'll receive an exclusive web recipe and special offers.
Have fun navigating the new site!
Donna