05 June 2017

Shimmering sunset
  • The setting sun casts a shimmering shadow over the sea. Together they provide the perfect backdrop for this laid-back affair.

  • Spiced sesame lamb patties with baba ghanoush are served with pomegranate, pistachio and red sorrel leaves. The flavours dance as they meet the sweet spice notes of the Cloudy Bay Pinot Noir.

  • Intriguing and seductive… the wine is as alluring as the view.

  • Crispy vine leaf fried haloumi with fig and fennel salad delivers a burst of delicious salty sweet flavour combined with a golden crunch.

  • Here, life’s pleasures abound – good food, great wine and close friends. Fun times.

  • The warmth of the glowing embers are reflected in their laughing eyes, as well as the ripe silky tannins of the Cloudy Bay Pinot Noir.

  • Sweet, but awash with the rich velvety flavour of cherries, the classic cherry tarte tatin with chocolate is a perfect pairing.

  • As the sun fades, a new amber glow brimming with warmth appears… and the sound of friendship rings through the air. #comesailaway

                                                                    In collaboration with #cloudybay 

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08 May 2017

exploring the olive groves
  • As the first hints of morning light filtered through the leaves, the donna hay team set out for a day of adventure. Rows upon rows of silvery olive trees awaited – what a perfect place to let time stand still and soak up the inspiration.

  • Hugging the curves of the Murray River, the sea of trees are loaded with perfect plump fruit, ready to inspire. Here lie endless possibilities for a marvellous feast at the day’s end.

  • Ever wished you could marinate your own olives? Or feta? Not only will you have amazing flavour-infused olives and feta, the leftover oil is perfect to toss through pasta, on salads or just to dunk your bread in.

  • Scones and blue cheese… who knew? These savoury green olive scones pair perfectly with the tang of blue cheese and a drizzle of honey. A taste sensation!

  • One of our favourite ingredients, Australian extra virgin olive oil, is of the highest quality, cold-pressed and rich in antioxidants.

  • Soaking in a sea of golden goodness… The tarragon and juniper olive oil confit trout is paired with a shaved fennel and herb salad.

  • The magic of olive oil? It is perfectly suited to baking or cooking as well as marinating or simply drizzling over crisp salad leaves.

  • After a rewarding day of harvest, picking, cooking and tasting, it’s time to retreat and indulge in blissful baked treats. The perfect end to a magical day.

                                            With special thanks to our friends at Cobram Estate


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26 December 2016

Donna’s Sydney to Hobart adventure!
  • Skipper Aaron Rowe and his super-talented crew will guide the 80-footer across the Bass Strait. Aaron says he's hoping for bad weather - not sure I am!

  • I’m on board to make sure the crew is well fed, properly nourished and get us to Hobart as quickly as they can. We have to be ready for anything, sea sickness, bad weather… we need to be able to roll with it.

  • There’s only so much we can control, that’s where the snacks come in. Little and often is good. Potassium, protein and power-packed snacks will help to keep the crew strong and energised throughout the race.

  • No running water, no kitchen and no light to speak of… I mean, seriously - I’m wearing a headlamp! Who’d have thought I would ever be ocean racing, cooking for 16 big blokes while sporting a headlamp! Not me, that’s for sure!

  • What goes through your head when you’re sailing offshore? Where’s the opposition? How fast are we going? What’s happening with the weather? And what we are going to have for dinner?

  • I’ve been testing and cooking for weeks now. Green chicken curry and rice works well in a vac-pack, as does slow-cooked beef brisket. Bacon and egg pies are a winner. The boys have requested schnitzel and lamb chops. Nobody’s going hungry

  • There’s a sailing proverb, “One hand for yourself, and one for the ship” it’s actually about safety, to hold on as you work - but it's also for eating. I think we can still get everyone fed - with one hand!

  • Sailing offshore is all about the people, they are the engine driving the boat. They make the decisions, trim the sails and ooze the energy to win. And that engine (or 17) needs good fuel to function at its peak, to be on top of its game.

It’s been a big year. Massive. TV series, new book, European tour, two magazines to oversee. So when the offer came to join the Beau Geste crew to sail the Sydney to Hobart (my dream) what could I say?

                                    With special thanks to our friends from Cloudy Bay #comesailaway

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11 September 2016

Behind-the-scenes: the team on location
  • It's shoot day. The dh team have downed tools to spend the day on the Harbour where the sun is shining, the water sparkling and Donna's just raided her son Tom's stash of plastic letters to finish the message on our retro sign.

  • Donna and food director Steve get the heavy lifting done. Now, about those cocktails... fire up that Smeg juicer and start pouring the Patron tequila!

  • Estee Lauder to the rescue... Donna gets a make-up touch-up. Drinks are lining up and the Royal Doulton glassware stands ready!

  • Time for a feast! Pork belly steamed buns and a sashimi bar teaming with salmon, tuna and kingfish - look good enough to eat!

  • The old wooden table stretches out along the pier and the food is piled high... at last, it's time to eat!

  • Little buckets of tempura sweet potato chips join the party. Then Donna and managing editor Pru dive into the dessert table.

  • It's a donna hay party, of course there's cake! Steve adds the birthday candles... then, prepare to sing!

​Those beautiful glossy pictures don’t happen without a whole lot of work behind-the-scenes. Click through the gallery for a little peek inside the world of donna hay magazine as we celebrate our 15th birthday issue. 

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09 September 2016

DONNA’S EUROPEAN BOOK TOUR

I’m so excited to be heading to Europe for a whirlwind tour for my book, Life in Balance. So, if you live in Germany, the Netherlands or the UK check the details below and come along to one of the book signings. 

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08 September 2016

15th birthday party!
  • The media wall... donna hay style! The white-upon-white theme set the tone from the collector's edition magazine cover all the way to the glamorous cake table.

  • It wouldn't be a donna hay party without miles of cake and this dessert table did not disappoint. Straight off the pages of the birthday edition we served coconut layer meringue cake, hazelnut mocha mousse cake, tiramisu sponge and more!

  • Of course the cakes had to be iced at the venue (or risk the unthinkable in transit!). But literally kilos of icing later - our Smeg stand mixer was going strong. Meanwhile, Donna sneaks a quick make-up check and slick of Estee Lauder lip gloss.

  • The birthday girl cutting the heavenly cover-star cake, which is of course - perfectly poised on a donna hay for Royal Doulton cake stand! Click the image for the recipe of the raspberry and cream angel food cake.

  • Party guests .. Kylie Gilles with Donna, Paula Joye and Jane Roarty with Donna.

  • Party guests... Melissa Hoyer and Donna, Alex Perry and Erin Holland

  • Party guests... Lynette Phillips and Donna, Loic Rethore, Donna and David Rogers

  • Aside from cake, guests sipped on Patron tequila lychee vanilla martinis and Nespresso sorbet-tinis.

About last night… to celebrate 15 amazing years Donna hosted a glamorous all-white affair with cocktails and cake… lots of cake!! With special thanks to our 15th birthday partners Estee Lauder AustraliaNespressoRoyal Doultonwww.smeg.com.au and Patrón Tequila 

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07 September 2016

donna hay team 15th birthday seaside celebration video

Back to where it all began! My amazing team enjoy a marvelous seafood feast along Sydney Harbour to celebrate 15 wonderful years of donna hay magazine. 

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01 July 2016

behind the scenes: Basics to Brilliance
  • This is Rob, my cameraman – he's also the one responsible for many of my fits of giggles during filming!

  • This is the dark chocolate and raspberry tart from episode 9 of the show – it was one of the crew's favourite day of filming (mine too!).

  • You caught me! Sneaking in a shot of the set for Instagram – you can follow me @donna.hay for more of my behind the scenes cooking pics!

  • Out of the kitchen for a change and soaking up the scenery... Sydney's stunning Bondi Beach at sunset.

  • Meet Wolfie, my director's dog who is a Schipperke/Pomeranian. He helped us out as an extra in some of the shots. Super cute!

  • Taking a peek at the shot of my rich chocolate truffles behind my cameraman, Warwick. How good to they look?!

  • This is my amazing Basics to Brilliance crew - thank you guys, it was so much fun!

Take a sneak peek into all the fun that happened behind the scenes of my new series, Basics to Brilliance. ​I was lucky to have such a fabulous team from Foxtel who made filming my new series such a pleasure. We worked hard, but we had loads of laughs and I suspect they were the best-fed crew in television! D.x

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