FIVE MINUTES WITH DONNA HAY
Where did you spend your childhood?
I was lucky enough to grow up near the beach, so my childhood days were mostly spent outdoors. If I wasn’t on the sand or in the ocean, I was at my grandparents’ house. They loved to cook, and had a luscious vegetable garden, lined with fruit trees. I think that’s where I found my appreciation for truly fresh produce. I experienced the wonder and magic of seeing where it came from.
Which recipe do you return to again and again?
I’m a classics girl at heart, and I have two teenage boys at home so I’m often led by them. I suppose the Modern Makeover chapter in Weeklight is somewhat of a tribute to my go-to recipes. It’s got all our weeknight favourites, like chicken schnitzel, Thai beef salad and lasagne, but updated to the way I now make them at home, which is packed full of fresh flavours and loads of veg. In terms of baking, my choc-chunk tahini cookie recipe gets a serious workout. They’re on high-rotation in the studio!
What inspires your food?
It sounds simple, but I take lots of inspiration from my own lifestyle. I have very busy weekdays in the studio, I’m a mum and I’m often entertaining friends and family. I’m constantly on the look-out for ways to make cooking easier, quicker or a little more on-trend. I ask myself questions like, ‘Can we let the oven do the work here? What staple ingredients does everyone have in their pantry? Can we tear the herbs here instead of chopping them?’ Also, fresh produce has always been at the heart of my recipes – I think when you have a really beautiful seasonal ingredient or two to start with, it can inspire the best results.
What was the inspiration for your new book?
Apart from the little organic vegetable patch I created in my back garden, I wanted to share what I was eating at home with my readers. I’ve been cooking vegetables in new ways for a while now – they really are the stars of the show on my plate, even if there’s some meat there, too. No more of the same old steamed carrots and standard salads, it’s all about tasty textures and full flavours. And the real bonus? It’s feelgood food!
What is your food heaven and hell?
My food heaven at the moment is the vanilla soft serve that’s in Weeklight; it’s made with Greekstyle yogurt – so simple, so yum. And on the other end of the spectrum, it’s capsicum, or red pepper as you would say in the UK!
What store-cupboard essentials would you never be without?
Eggs, parmesan and extra virgin olive oil.
Where is your favourite food destination?
There are too many amazing places to mention. But my boys and I are regulars at Raw Bar on Bondi Beach – it’s a bit of an institution and serves the best and freshest Japanese food. I love the ritual of lunch there together after a dip in the ocean.
What are your future plans?
My team will tell you that I am always cooking up something new in my mind. I’m touring for this book and have some really exciting projects in the works for next year, but you’ll have to wait and see!
When in the UK, where do you like to eat?
For something special, I love Skye Gyngell’s Spring Restaurant, it always blows me away. Her menu changes daily and the way she crafts beautiful dishes using fresh, seasonal produce is so on point. For something a bit different, I love the mystery and intimacy of Evelyn’s Table – the tiny secret basement restaurant in Chinatown – with just 11 seats!
Who is your inspiration?
My two sons are constant inspiration for me. Not just in terms of the food we share as a family, but for their way of viewing the world and their infectious energy.
What would you be lost without in the kitchen?
I use my Kitchenaid electric mixer for almost everything I bake, plus my donna hay silicone spoonula is never far from reach! A good-quality julienne peeler is a must for quick veggie prep, too.
What was your first big break?
It wasn’t my first, but I have amazing memories of Oprah’s Welcome to Sydney Party on the harbour. I was creative director for the event – it was a huge success and such fun!