Donna Hay began her career as a food stylist and writer when she was just 19 years old. By the time she was 25, she was appointed food editor of Marie Claire
She's since launched her own magazine, television series, and became a best-selling author of 23 cookbooks, with her latest called The New Easy
In the clip above, Donna shares some dishes with the hosts (you can find the recipes below), plus she explains how to make food look beautiful. And don't forget to read Jess' interview
with the Australian food sensation, too!
STICKY KOREAN PORK with APPLE and CUCUMBER PICKLE
Ingredients for apple and cucumber pickle
- ⅓ cup (80ml) soy sauce
- 1/4 cup (60ml) mirin*
- 2 tablespoons rice wine vinegar
- 1/2 cup (110g) caster (superfine) sugar
- 3 tablespoons gochujang* (chilli paste)
- 2 cloves garlic, crushed
- 1 tablespoon grated ginger
- 1 tablespoon vegetable oil
- 1 x 1kg pork neck, trimmed and sliced
- steamed jasmine rice and baby purple basil leaves, to serve
- 2 Lebanese cucumbers, thinly sliced
- 1 Granny Smith (green) apple, sliced into rounds
- 1 long red chilli, sliced
- ⅓ cup (80ml) rice wine vinegar
- 2 tablespoons caster (superfine) sugar
Terms to know
- To make the apple and cucumber pickle, place the cucumber, apple, chilli, vinegar and sugar in a bowl, toss to combine and set aside.
- Place the soy sauce, mirin, vinegar, sugar, chilli paste, garlic and ginger in a bowl and mix to combine. Add the pork and toss to coat. Thread the pork onto metal skewers and cook under a preheated hot grill (broiler) for 5–7 minutes, or until cooked through. Serve the skewers with the apple and cucumber pickle, steamed rice and baby basil leaves.
A pale yellow Japanese cooking wine made from glutinous rice and alcohol. Sweet mirin is flavoured with corn syrup.
A traditional Korean soy bean and chilli paste used as a condiment with soups and meats. You can find it at Asian
CRISPY THAI SALMON CAKES with CHILLI LIME MAYONNAISE
Ingredients for chilli lime mayonnaise
- 900g salmon fillet, skin removed
- 2 tablespoons finely grated lime rind
- 2 tablespoons finely grated ginger
- 2 large red chillies, seeds removed and finely sliced
- ⅓ cup coriander (cilantro) leaves
- 6 kaffir lime leaves*, shredded
- 1 tablespoon fish sauce*
- 2 eggwhites
- ⅓ cup (25g) desiccated coconut*, lightly toasted
- 3/4 cup (75g) panko (Japanese) breadcrumbs*
- vegetable oil, for brushing
- 3/4 cup (225g) whole-egg mayonnaise
- 2 large red chillies, seeds removed and finely chopped
- 1/4 cup (60ml) lime juice
Terms to know
kaffir lime leaves
- To make the chilli lime mayonnaise, place the mayonnaise, chilli and lime juice in a bowl and mix to combine. Set aside.
- Chop the salmon into 2cm pieces. Place in a bowl with the lime rind, ginger, chilli, coriander, lime leaves, fish sauce, eggwhite, coconut and breadcrumbs and mix to combine. Shape ½ cups (125ml) of the mixture into patties. Place the patties on a large greased baking tray and brush with a little oil. Place under a preheated hot grill (broiler) and cook for 2 minutes each side or until golden. Serve the fish cakes with the chilli lime mayonnaise and a simple cucumber salad, if desired.
Fragrant leaves with a distinctive double-leaf structure, used crushed or shredded in Thai dishes. Available fresh or dried from Asian food stores.
An amber-coloured liquid drained from salted, fermented fish and used to add flavour to Thai and Vietnamese dishes such as curries and in dressings for salads. There are different grades available.
Desiccated coconut is coconut meat which has been shredded and dried to remove the moisture. It's unsweetened and very powdery. Great for baking as well as savoury Asian sauces and sambals.
Made from crustless white bread, these breadcrumbs are extra flaky and crispy when fried. Great for schnitzel. Find them at Asian grocery stores and some supermarkets.
SALTED CHOCOLATE CARAMEL TART
Ingredients for caramel filling
- 150g unsalted butter, softened
- ⅔ cup (110g) icing (confectioner’s) sugar
- ⅓ cup (35g) Dutch cocoa powder
- 1 1/2 cups (225g) plain (all-purpose) flour
- 2 egg yolks
- 1 teaspoon vanilla extract
- sea salt, to serve
Ingredients for chocolate glaze
- 3/4 cup (180ml) single (pouring) cream*
- 90g unsalted butter
- 1 1/2 cups (330g) caster (superfine) sugar
- 1/2 cup (125ml) water
- 1/2 teaspoon sea salt flakes
- 1/2 cup (125ml) single (pouring) cream*
- 125g dark chocolate, chopped
Ways to style it
friday dinner elegant slices
- Preheat oven to 180°C (350°F).
- Place the butter and sugar in a food processor and process until pale.
- Add the cocoa, flour, egg and vanilla and process to a smooth dough. Press into the base and sides of a 26cm loose-bottomed, fluted tart tin to 5mm thick. Trim the edges and refrigerate until firm.
- Prick the dough with a fork and bake for 15 minutes or until the pastry is cooked. Set aside.
- To make the filling, place the cream and butter in a saucepan over medium heat until melted. Set aside. Place the sugar and water in a saucepan over low heat and stir until the sugar has dissolved. Increase the heat to high and boil, without stirring, until dark golden and the mixture reaches 170°C (340°F) on a sugar thermometer. Remove from the heat and carefully whisk in the cream mixture. Return the pan to low heat and stir for 5 minutes or until thickened. Pour into the pastry shell and refrigerate until firm.
- To make the glaze, place the cream in a saucepan over low heat. Add the chocolate and stir until melted and smooth. Pour the chocolate over the caramel and refrigerate until firm. Sprinkle with salt and cut into wedges to serve.
Press the dough into a 35cm x 12cm loose-bottomed, fluted rectangular tart tin and cook as per the above recipe. (You will have leftover dough and caramel.)
sunday lunch mini serves
Press the dough into 6 x 11cm loose-bottomed fluted tart tins and cook as per the above recipe.
Terms to know
cream single (pouring)
Has a butter fat content of 20–30 per cent. It is the type of cream most commonly used for making ice-cream, panna cotta and custard. It can be whipped to a light and airy consistency. Often called pure or whipping cream.
SMOKY PULLED PORK
- 1 x 1.5kg boneless pork shoulder, rind removed
- sea salt and cracked black pepper
- 1 tablespoon extra virgin olive oil
- 1 brown onion, finely diced
- 8 cloves garlic, peeled and halved
- 1 tablespoon smoked paprika*
- 3 dried ancho* or large red chillies, halved
- 1 x 400g can chopped tomatoes
- ½ cup (125ml) malt vinegar
- ½ cup (125ml) maple syrup
- ½ cup (125ml) bourbon whiskey
- 1½ cups (375ml) beef stock
- 10 sprigs thyme
- sea salt and cracked black pepper
- soft bread rolls, avocado wedges, lime wedges, baby (micro) coriander (cilantro) leaves and barbecued corn, to serve
Ways to style it
deconstructed the new nachos
- Preheat oven to 160°C (350°F). Trim the pork of any excess fat and sprinkle with salt and pepper. Heat a heavy-based ovenproof casserole dish on a stovetop over high heat. Add the oil and pork and cook for 5 minutes each side or until well browned. Remove from the dish and add the onion and garlic. Cook for 4 minutes or until light golden.
- Return the pork to the dish and add the paprika, chilli, tomato, vinegar, maple syrup, bourbon, stock, thyme, salt and pepper and bring to a simmer. Cover, transfer to the oven and bake for 2½ hours, turning the pork half way through the cooking time. Uncover and cook for a further 30 minutes or until the pork is very tender. Shred the pork using two forks and return to the pan juices. Serve the pork with the bread rolls, avocado, lime, coriander and corn.
Serve the pulled pork as part of a shared platter with its sides and crispy tortilla pieces for dipping.
mexican feast tasty tacos
Chargrill soft tortillas until warmed through and serve with the pulled pork and its sides.
Terms to know:
Unlike Hungarian paprika, the Spanish style known as pimentón is deep and smoky in flavour. It is made from smoked, ground pimento peppers and comes in varying intensities from sweet and mild (dulce), bittersweet medium hot (agridulce) and hot (picante).
Dried ancho chillies are a sweet and smoky Mexican poblano pepper available from spice shops, some greengrocers and online. They have a smouldering, smoky flavour that's great in slow-cooked dishes.