Podcast appearances and mentions of Donna Hay

Tussen de tropische vissen en de Europese keuken leeft Donna Hay. Haar recepten zijn the best of all worlds en toch makkelijk te volgen. Waarom was Donna Hay zo bijzonder in de jaren 90? Hoe veranderden haar boeken door de jaren heen? En welke recepten hebben Teun en Yvette uitgekozen? Je hoort het in Etenstijd!Tips:Haal nu ons boek in huis! Etenstijd, hapklare culinaire zakenWil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.

The whole gang's back together! Nova staff woke up to a stern email this morning about a personal item that went missing... We chat to the queen of the cookbook - Donna Hay!See omnystudio.com/listener for privacy information.

Don't have time to listen to the full show? We got you covered on the Nathan, Nat & Shaun Quickie, all the best bits from Tuesday, 29th of October's episode!See omnystudio.com/listener for privacy information.

Australia's culinary Queen Donna Hay joined us in the studio and brought along food for us too. A zucchini and leek tart and a lemon, almond, ricotta and raspberry cake. Don't mind us while we dig in as you listen to this episode on what Donna and Jamie Oliver disagree on the in the kitchen. See omnystudio.com/listener for privacy information.

FIRST WITH YESTERDAY'S NEWS (highlights from the weekend on Newstalk ZB) Hope I Can Contain Myself/How Many Languages Do We Really Need/Remember the Good Old Days?/No News for Me/Sometimes It's Good to Blow Your Head OffSee omnystudio.com/listener for privacy information.

One of the most famous foodies in the Southern Hemisphere, Donna Hay is one of the Queens of Cooking. She's known for her minimalistic approach to food styling, fresh and vibrant ingredient choices, and grounded recipes for busy people still interested in eating well. Her latest book ‘Too Easy' offers an array of delicious dishes like one-pan undone lasagna, crunchy chipotle chicken traybake, and sticky pork belly that won't leave you slaving away over a stove for hours. When it comes to her recipes, Hay seeks a quicker path from A to B. “The one-pan undone lasanga, I realised I hadn't cooked my children lasagna in a very, very long time, because even on the weekend, Jack, I'm not coming home and layering up all of that deliciousness and taking two hours out of my life for it to be consumed by two very hungry boys in a matter of minutes.” “I guess it's just life that kind of dictates what, what I'm gonna try and twist and turn into a great recipe.” LISTEN ABOVE Donna Hay's One-pan Undone Lasagne If you love everything about lasagne except the time it takes to make it, then this is for you. This is not a traditional recipe for lasagne – it's more for those wanting all the comforting gooey yumminess of lasagne but in an instant. Try it – you'll love it! Ingredients 2 tablespoons extra virgin olive oil 1 brown onion, finely chopped 3 cloves garlic, crushed 600g (1 lb 5 oz) beef mince 1 litre (34 fl oz) good-quality beef stock 3 x 400g (14 oz) cans crushed tomatoes 2 tablespoons chopped oregano leaves sea salt and cracked black pepper 250g (9 oz) fresh lasagne sheets, cut into 5cm x 21cm (2 in x 8½ in) strips ¼ cup (5g/⅛ oz) chopped basil leaves, plus extra leaves to serve mascarpone cheese topping 350g (12½ oz) mascarpone 1 cup (80g/2¾ oz) finely grated parmesan, plus extra to serve 1 x 125g (4½ oz) fresh mozzarella, drained and sliced Method Heat a large deep ovenproof frying pan over medium–high heat. Add the oil and onion and cook for 5 minutes or until soft and golden. Add the garlic and beef and cook for 6 minutes, stirring, until the beef is well browned. Add the stock, tomatoes, oregano, salt and pepper and bring to the boil. Reduce the heat to medium and simmer for 35–40 minutes or until the mixture has reduced by roughly one-third. The mixture should still be quite saucy. Add the lasagne sheets, a few at a time, and gently stir to combine. Cook, stirring occasionally, for 3 minutes or until the pasta softens. Remove from the heat and stir through the basil. Preheat oven grill (broiler) to high. To make the mascarpone cheese topping, combine the mascarpone, parmesan and pepper. Top the lasagne with small spoonfuls of mascarpone mixture and mozzarella. Grill for 10–12 minutes or until the lasagne is golden and bubbly. Finish with extra basil and parmesan to serve. Serves 6 Cook's note: If you have dried lasagne sheets, pop them into boiling water for 30 seconds or until pliable, drain and use as you would fresh sheets. See omnystudio.com/listener for privacy information.

On the Saturday Morning with Jack Tame Full Show Podcast for 12 October 2024, culinary legend Donna Hay joins Jack to discuss what inspires her these days compared to ten years ago, and shares tips on cooking for a house full of hungry teenage boys. Jack examines the difficulty of learning a new language at middle age. Film reviewer Francesca Rudkin considers how small-budget kiwi film ‘A Mistake' somehow landed A-List Hollywood star Elizabeth Banks. Elon Musk hosted his robo-event, complete with new products and designs. Tech expert Paul Stenhouse dishes on the new taxis, vans and... humanoids. And Kevin Milne and Jack celebrate how kiwi music legends Crowded House can sell out London's O2 arena, but still return to our smaller home-grown venues for their kiwi audiences. Get the Saturday Morning with Jack Tame Full Show Podcast every Saturday on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Folge 60: Es geht wieder los! Mit den „Schnellen fünf“, „Burger Buddies“ und einer Reise nach „Italien“. Wer „wenig Zeit hat“ aber „viel Geschmack“ will, der sollte sich das wirklich schön gestaltete Buch der Australierin Donna Hay in die Küche stellen. In „The Fast Five“ (Wenig Zeit – viel Geschmack) zeigt sie jeweils 5 Gerichte zu einem Thema: Pasta, Tacos, Burger, knusprige Schnitzel, Spieße, Fleisch,- und andere Bällchen, Falaffel, Kokos-Currys aber natürlich auch Desserts; dadurch ist Donna Hay u.a. bekannt geworden. Ihr Markenzeichen sind einfache, saisonale Rezepte, die sowohl ein Gaumen,- aber auch Augenschmaus sind. Und dieses Buch ist es auf jeden Fall! Oder nicht? Es fühlt sich zumindest gut an. Also das Cover. Und weil der Sommer noch da, der Grill noch draußen steht, hat Gregor noch einen „Schnellkochpod“! Ein weiteres Buch – schnell besprochen – nämlich „Burger Buddies“ von Felix Schäferhoff und Christina Becher. Mit Letzterer hat Gregor sich auch kurz unterhalten. Am Ende wissen wir, was einen guten Burger ausmacht! Jetzt aber endlich zu und nach „Italien“. Das erste gemeinsame Buch der beiden „Best Buddies“ Frank Buchholz und Björn Freitag. Ein Herzensprojekt der Fernsehköche, auf dessen Fertigstellung nicht nur sie lange gewartet haben. Mal mehr – mal weniger authentisch italienisch, auf jeden Fall aber ein sehr gutes Nudelteig Rezept. Und das ist längst nicht alles. Ja, das Buch wirft auch Fragen auf … Die wir natürlich von Frank Buchholz „himself“ am Ende im Interview beantwortet bekommen. Wir waren in Mainz und haben uns in seinem „Bootshaus“ sehr wohl gefühlt. Auch nach der Sommerpause gilt: „Immer lecker bleiben!“ Hier gibt es die Bücher*: "The Fast Five" bei Genialokal: https://tidd.ly/3YYml66 oder bei Amazon: http://www.amazon.de/dp/3039022563/ref=nosim?tag=kochbuchcheck-21 "Burger Buddies" bei Genialokal: https://tidd.ly/4dCOHrc oder bei Amazon: http://www.amazon.de/dp/3784357709/ref=nosim?tag=kochbuchcheck-21 "Unser Italien Kochbuch" bei Genialokal: https://tidd.ly/3WTjyso oder bei Amazon: http://www.amazon.de/dp/3960331789/ref=nosim?tag=kochbuchcheck-21 Sonstige Links: https://www.donnahay.com.au/ https://farbbecher.de/ https://felixkochbook.de/ueber-mich/ https://frank-buchholz.de/ https://bjoern-freitag.de/ *Diese Links sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommen wir von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.

Sonya Gellert has the enviable job of being a full-time food writer. She's done a host of fabulous things throughout a career that's taken her from Australia to Japan, the UK and back to Australia.  She's been a travel editor, restaurant reviewer, editorial food and drink writer, copywriter and recipe editor. She's written for Table Magazine UK, Escape magazine, delicious Magazine, Vogue Living, Huffington Post and more and worked with food luminaries such as Rachel Khoo and Donna Hay.  We're going to hear about Sonya's career trajectory, what she likes to cook and eat, what makes a good recipe, her favourite cookbook and foodie travel destination, what are the most searched-for recipes and more. 

It seems that as much as we want to recreate in the world of style, it has all been done before. Short of re-inventing the wheel or creating a new way of slicing bread, it is interesting to see where the “inspiration” comes from. In the world of fashion, some supposed designers are so blatant that it is outright copying, while others are a little more subtle and actually instill some of their taste level in what they offer. Both are just regurgitating existing trends and are merely spinning the proverbial wheel. It is interesting to me to spot the real creators versus the copiers. The wannabes claim that their inspiration comes from current trends; in reality, they are just copy-cats. Real creators make clothes that make us gasp in admiration. How many ways are there to wear a skirt? To tie a bow?It is hard to be original. In the world of recipe writing and cooking, I love to trace an original recipe through its many versions. Legally, a recipe needs to have three different ingredients if you re-write and are “inspired” by someone else's work. Original recipes are rare….the basic ingredients have been around forever. How many ways are there to prepare a potato? An egg? Many recipes are created to solve a problem, and many more are the result of errors in the kitchen. But the majority are just different ways of putting ingredients together creatively… It is hard to be original. In the world of interior design…. well, it is the same thing. Designers, architects, and decorators are always looking at each other's work and taking bits and pieces as “inspiration” or “in the style of”. Clearly, taste and knowledge of furniture placement, mixing fabrics, and creating spaces make one room great and the other just short of making any sense. I love how these worlds collide here, don't you? Wannabes and copy-cats have been around since… well, forever. If you pay attention, you can trace the original design, the original color combination, and the original mixture of flavors to the real creators and true designers. And yes, those are the ones that have my admiration. Looking through current couture collections, I notice many designs, silhouettes, and color combinations inspired by Fortuny, Balenciaga (as in Cristobal), Yves Saint Laurent, and John Galiano. Developing recipes is more than combining ingredients; it takes an intimate knowledge of flavors and aromas (like color combinations) to make or break a recipe and a menu. The ones that always inspire me are Yotam Ottolenghi, with his extraordinary and exuberant Mediterranean take, and Donna Hay, on the other side, with her elegantly simple and sophisticated creations of international foods. And rooms and houses designed by Palladio, Monjardino, and David Hicks are extraordinary. Their sense of style, proportion, and pattern are immediately recognizable. The point I am making is that there are creators, true creators, and then there are others who take ideas and concepts and re-make them, jumping on a trend and calling themselves creators. Well, we all know what happens with trends, right? When I walk into my room, wear a great dress, or have a dinner party, I want the WOW factor. And it doesn't mean that it is over-the-top; it just means that it is unique in its own way. I don't have the talent to be a genius creator, but I do have the knowledge to admire their incredible work. So here are some favorite quotes…. Oscar WildeImitation is the sincerest form of flattery that mediocrity can pay to greatness. Giorgio ArmaniElegance is not about being noticed; it is about being remembered. Yves St. Laurent Fashions fade; style is eternal. Karl LagerfeldTrendy is the last stage before tacky. Cristobal BalenciagaElegance is eliminationCoco ChanelThe best things in life are free, the second are very expensiveAnd with this, I leave you.Sincerely,The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

Chef en auteur van de Wokbijbel Noni Kooiman en Karin van Munster zijn in gesprek met Petra Possel over geheimen van de wok en het nieuwe boek van Donna Hay, Even more basics to brilliance.Keukenprins Pieter maakt een gerecht uit beide boeken.Wil je reageren, een recept opvragen óf adverteren, mail dan naar: smakelijkpodcast@gmail.com. Wij antwoorden zo snel mogelijk!

It seems that as much as we want to recreate in the world of style, it has all been done before. Short of re-inventing the wheel or creating a new way of slicing bread, it is interesting to see where the “inspiration” comes from. In the world of fashion, some supposed designers are so blatant that it is outright copying, while others are a little more subtle and actually instill some of their taste level in what they offer. Both are just regurgitating existing trends and are merely spinning the proverbial wheel. It is interesting to me to spot the real creators versus the copiers. The wannabes claim that their inspiration comes from current trends; in reality, they are just copy-cats. Real creators make clothes that make us gasp in admiration. How many ways are there to wear a skirt? To tie a bow?It is hard to be original. In the world of recipe writing and cooking, I love to trace an original recipe through its many versions. Legally, a recipe needs to have three different ingredients if you re-write and are “inspired” by someone else's work. Original recipes are rare….the basic ingredients have been around forever. How many ways are there to prepare a potato? An egg? Many recipes are created to solve a problem, and many more are the result of errors in the kitchen. But the majority are just different ways of putting ingredients together creatively… It is hard to be original. In the world of interior design…. well, it is the same thing. Designers, architects, and decorators are always looking at each other's work and taking bits and pieces as “inspiration” or “in the style of”. Clearly, taste and knowledge of furniture placement, mixing fabrics, and creating spaces make one room great and the other just short of making any sense. I love how these worlds collide here, don't you? Wannabes and copy-cats have been around since… well, forever. If you pay attention, you can trace the original design, the original color combination, and the original mixture of flavors to the real creators and true designers. And yes, those are the ones that have my admiration. Looking through current couture collections, I notice many designs, silhouettes, and color combinations inspired by Fortuny, Balenciaga (as in Cristobal), Yves Saint Laurent, and John Galiano. Developing recipes is more than combining ingredients; it takes an intimate knowledge of flavors and aromas (like color combinations) to make or break a recipe and a menu. The ones that always inspire me are Yotam Ottolenghi, with his extraordinary and exuberant Mediterranean take, and Donna Hay, on the other side, with her elegantly simple and sophisticated creations of international foods. And rooms and houses designed by Palladio, Monjardino, and David Hicks are extraordinary. Their sense of style, proportion, and pattern are immediately recognizable. The point I am making is that there are creators, true creators, and then there are others who take ideas and concepts and re-make them, jumping on a trend and calling themselves creators. Well, we all know what happens with trends, right? When I walk into my room, wear a great dress, or have a dinner party, I want the WOW factor. And it doesn't mean that it is over-the-top; it just means that it is unique in its own way. I don't have the talent to be a genius creator, but I do have the knowledge to admire their incredible work. So here are some favorite quotes…. Oscar WildeImitation is the sincerest form of flattery that mediocrity can pay to greatness. Giorgio ArmaniElegance is not about being noticed; it is about being remembered. Yves St. Laurent Fashions fade; style is eternal. Karl LagerfeldTrendy is the last stage before tacky. Cristobal BalenciagaElegance is eliminationCoco ChanelThe best things in life are free, the second are very expensiveAnd with this, I leave you.Sincerely,The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

It seems that as much as we want to recreate in the world of style, it has all been done before. Short of re-inventing the wheel or creating a new way of slicing bread, it is interesting to see where the “inspiration” comes from. In the world of fashion, some supposed designers are so blatant that it is outright copying, while others are a little more subtle and actually instill some of their taste level in what they offer. Both are just regurgitating existing trends and are merely spinning the proverbial wheel. It is interesting to me to spot the real creators versus the copiers. The wannabes claim that their inspiration comes from current trends; in reality, they are just copy-cats. Real creators make clothes that make us gasp in admiration. How many ways are there to wear a skirt? To tie a bow?It is hard to be original. In the world of recipe writing and cooking, I love to trace an original recipe through its many versions. Legally, a recipe needs to have three different ingredients if you re-write and are “inspired” by someone else's work. Original recipes are rare….the basic ingredients have been around forever. How many ways are there to prepare a potato? An egg? Many recipes are created to solve a problem, and many more are the result of errors in the kitchen. But the majority are just different ways of putting ingredients together creatively… It is hard to be original. In the world of interior design…. well, it is the same thing. Designers, architects, and decorators are always looking at each other's work and taking bits and pieces as “inspiration” or “in the style of”. Clearly, taste and knowledge of furniture placement, mixing fabrics, and creating spaces make one room great and the other just short of making any sense. I love how these worlds collide here, don't you? Wannabes and copy-cats have been around since… well, forever. If you pay attention, you can trace the original design, the original color combination, and the original mixture of flavors to the real creators and true designers. And yes, those are the ones that have my admiration. Looking through current couture collections, I notice many designs, silhouettes, and color combinations inspired by Fortuny, Balenciaga (as in Cristobal), Yves Saint Laurent, and John Galiano. Developing recipes is more than combining ingredients; it takes an intimate knowledge of flavors and aromas (like color combinations) to make or break a recipe and a menu. The ones that always inspire me are Yotam Ottolenghi, with his extraordinary and exuberant Mediterranean take, and Donna Hay, on the other side, with her elegantly simple and sophisticated creations of international foods. And rooms and houses designed by Palladio, Monjardino, and David Hicks are extraordinary. Their sense of style, proportion, and pattern are immediately recognizable. The point I am making is that there are creators, true creators, and then there are others who take ideas and concepts and re-make them, jumping on a trend and calling themselves creators. Well, we all know what happens with trends, right? When I walk into my room, wear a great dress, or have a dinner party, I want the WOW factor. And it doesn't mean that it is over-the-top; it just means that it is unique in its own way. I don't have the talent to be a genius creator, but I do have the knowledge to admire their incredible work. So here are some favorite quotes…. Oscar WildeImitation is the sincerest form of flattery that mediocrity can pay to greatness. Giorgio ArmaniElegance is not about being noticed; it is about being remembered. Yves St. Laurent Fashions fade; style is eternal. Karl LagerfeldTrendy is the last stage before tacky. Cristobal BalenciagaElegance is eliminationCoco ChanelThe best things in life are free, the second are very expensiveAnd with this, I leave you.Sincerely,The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

Tina Olufs, Inhaberin des einzigartigen Koch Kontor in Hamburg, kennt sich nicht nur hervorragend in der Welt der Kochbücher aus, sondern ist auch eine leidenschaftliche Köchin. Seit 2006 begeistert Tina ihre Kunden nicht nur mit einem beeindruckenden Sortiment aus 2500 Kochbüchern, sondern auch mit einem köstlichen Mittagstisch, bei dem sie Gerichte aus den ausgewählten Kochbüchern zaubert. Als 'Kochbuch-Sommelière' - so habe ich sie kürzlich benannt - hat sie einen ganz besonderen Riecher für kulinarische Schätze. Die Liebe zum Kochen und für gutes Essen wurde ihr quasi in die Wiege gelegt, denn ihre Eltern wanderten einst wie viele Bewohner der Nordseeinsel Föhr nach New York aus und betrieben dort ein Deli. Glücklicherweise kehrte die Familie zurück, und heute können wir Tina in ihrem Koch Kontor im Hamburger Karolinenviertel besuchen, in unzähligen Kochbüchern stöbern, speisen und Events erleben. Tina gewährt exklusive Einblicke in ihre kulinarische Welt und teilt mit uns ihre persönlichen Lieblings-Kochbücher und Autoren. Und sie verrät, welche Autoren neben den Stars der Szene Yotam Ottolenghi, Donna Hay, Jamie Oliver und lokalen Größen wie Stevan Paul zu absoluten Bestsellern avanciert sind. Doch das ist nicht alles – denn ich bekomme eine persönliche Kochbuchberatung, zugeschnitten auf meine kulinarischen Vorlieben und meine Kocherfahrung. Tina - zweifelsohne eine der größten Kennerin der Kochbuchszene - ist selbstverständlich auch beliebter Anlaufpunkt für viele Autoren und Verlage, die ihre Expertise zu schätzen wissen. Da stellt sich nun die Frage, ob und wann Tina Olufs ihre persönlichen kulinarischen Abenteuer in Form eines eigenen Kochbuchs mit der Welt teilen wird. Die Antwort gibt's selbstverständlich in dieser Episode. Viel Spass bei dieser Reise durch die Welt der Kochrezepte und Geschichten aus der kulinarischen Literatur. Links zu dieser Episode: Koch Kontor Online-Shop: https://koch-kontor.de Koch Kontor bei Instagram: https://www.instagram.com/kochkontorhamburg

You can tell how excited I was to have Donna Hay visit our studio this week! I've been an avid fan for years and we were privileged to have her grace our kitchen to record a recipe for our YouTube channel and even jump on the podcast!Donna Hay is Australia's favourite and most trusted home cook, a household name, and an international food-publishing phenomenon. Donna's 29 books have sold more than 7 million copies worldwide, been translated into 10 different languages, and her television cooking shows have brought her signature style to life for viewers in more than 14 countries.And when I say signature style, her styling is absolutely iconic and it's inspired myself as well as many budding home cooks around the world.Her latest book, ‘even more basics to brilliance' is a collection of classics that people can always rely on – those dependable, delicious recipes we all want in our bag of tricks. And is a follow on from the previous book “Basics to Brilliance”Today we talk about:Injecting flavour into healthy ingredientsHer go to store cupboard and pantry ingredientsWhat food styling can do to create anticipation around a mealI was also interested in her own health hacks and how she keeps healthy when travelling. Plus we talk about her business empire and how she maintains a clear brand presence and identity, despite the wealth of touchpoints from books, cookware, magazines and TV shows.

This week we have Donna Hay on the mini episode The Dream Dinner Party. Donna is the much loved and respected queen of cooking in Australia – she's got a new cookbook out Even More Basics to Brilliance – which is the follow up to her first of this series. I was honoured to host Donna's supperclub at Fortnum and Mason a few weeks ago where we talked about the new book and then were served the most delicious food all from the book. Donna is extremely fun and she did not disappoint with her Dream Dinner Party which i think I describe as amazing many times in this but I just couldn't get over how – well amazing (!) sounded. I do hope you enjoyed today's episode and make sure you're subscribed to catch all episodes of The Dream Dinner Party and Desert Island Dishes. Thank you so much for listening bye! Hosted on Acast. See acast.com/privacy for more information.

Om haar nieuwe kookboek te vieren nodigde Donna Hay Teun en Yvette uit voor een lunch. Hoewel Donna van Australië afreisde naar het koude Nederland, was het Teun die stond te bibberen van de social anxiety. Gelukkig zat hij naast Yvette. Wat zette Donna op tafel? Wat maakt haar kookboeken zo goed? En wat was het hoogtepunt van de dag? Je hoort het in Etenstijd!Onze sponsor:Storytel: Probeer Storytel nu 30 dagen gratis uit via story.tel/etenstijd❤️ Insta: Etenstijd!Wil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nlProductie: Meer van dit Hosted on Acast. See acast.com/privacy for more information.

Chiara Rimella sits down with acclaimed Australian cookbook author Donna Hay to discuss her new cookbook, ‘Even More Basics to Brilliance'. Also in the programme, Monocle's Milan correspondent, Ivan Carvalho, heads to Portugal to explore the lesser-known wine appellation, Vidigueira. Plus: Naomi Xu Elegant attend the World's 50 Best Bars Awards in Singapore.See omnystudio.com/listener for privacy information.

Beloved multi-million copy selling Aussie home-cook Donna Hay turns the pages of her new recipe book, Even More Basics to Brilliance.Join Chris, Vassos, Rachel, Sinead and the team every weekday for the greatest guests, the day's dealings, and laughs with the listeners, on Virgin Radio. Hosted on Acast. See acast.com/privacy for more information.

Donna shares with us her journey of starting a self care business which excelled during the pandemic, how she adapted to change, supports herself in moving through life's challenges and her top tips for self care/self worth especially for those women who are maybe feeling like they should of ticked more “life boxes” by now. You can find Donna at @wearewildwomen where she also holds incredible retreats.

This week, we're chatting to D.L. Douglas and Donna Hay at the same time. For D.L. see Donna, and Donna see D.L. Donna Hay has published many saga novels, and worked as a journalist across magazines. She's now dipping her ink into historical crime mystery, as D.L. Douglas and her novel, 'Dr. Spilsbury and the Camden Town Killer'. It features the real life 1920's forensic pathologist Sir Bernard Spilsbury. It's a golden age mystery that meets CSI. We discuss how structuring crime stories and saga books are completely different, and how she refocuses her mind when switching genre, and how she deals with a year of writing stories for different audiences.You can hear what she always tells herself when she begins a book, how she found the voice of Dr. Spilsbury, why her dream of a white board soon got overwhelming, and we get a new acronym to live by!Get 10% off Plottr, at go.plottr.com/routineSupport the show at patreon.com/writersroutine@writerspodwritersroutine.com Hosted on Acast. See acast.com/privacy for more information.

The popular Chrissy dish has been slammed by the queen of the kitchen Donna Hay so now we all officially have to stop making it – which is not necessarily a bad thing. No offence but why is anyone stuffing multiple meats inside other multiple meats? Why are we so obsessed with eating stuffed meats?! Donna gives better alternatives to the infamous Christmas dish that are bound to be just as delish.  See omnystudio.com/listener for privacy information.

It's Saturday, Sunday...(Then) What? Tommy's Wrong Weekend Carrie's Eyes When Was That? Rich From SAY:AU Neighbours Follow Up Etymology Ipso Facto Stan Donna Hay Fridayz Live Tickets Same Same But BackwardsSubscribe on LiSTNR: https://play.listnr.com/podcasts/carrie-and-tommySee omnystudio.com/listener for privacy information.

Kangaroo… Kookaburra.. Uhhh... anyway everyone's favourite radio game About Time Heats goes off! We chat to a WA cop who has the biggest arms in the west. He brought his boss along with Police Commissioner Col Blanch. And Australia culinary Queen, Donna Hay joins the show to chat about her cookbook!See omnystudio.com/listener for privacy information.

It's that time of the week again... TIKTOK TUCKER with a very special guest - Donna Hay.See omnystudio.com/listener for privacy information.

Ahoi ihr Landratten, es ist wieder soweit: Die drei Pivo-Piraten haben wieder in das alte Aufnahmegerät gesabbelt. Auf folgende mehr oder wenige kulinarische Themen könnt ihr euch freuen: - Phil auf der Flucht - Kalte Getränke - Explosives Bier - Fischbrötchen - TooGoodToGo - Was gibts in Augsburg auf die Kralle? - Unser Dish der Woche - Mehl aus Italien - Pumpkin Spice - Daniels Buchtipp der Woche - Die Getränke aus Folge 086: - Berlin Jam von BRLO - Budweiser - Riesling alte Reben 2022 von Carl Loewen - Gösser Radler - Daniels Buchtipp: »Keine Zeit zum Kochen« von Donna Hay

Magazine editor and writer Melanie Hansch joins Rachel and Lynne on the podcast this week talking about her work as deputy editor of the prestigious Food and Wine magazine in the US. Melanie shares her career journey, starting as a food writer and critic in Australia and being mentored by publishing legend Donna Hay before moving to the States. She shares her observations on the differences between magazines in each country, why print is not dead and what it was like proving herself all over again when she moved to the US. It's an inspiring story and one that proves the value of hard work and talent. Connect with Melanie on Instagram at https://www.instagram.com/melhansche/?hl=en  Find out more about The Content Byte Summit (and sign up for updates) here: https://thecontentbytesummit.com.au/      Find us:  Rachel's website https://rachelsmith.com.au/    Lynne's website https://lynnetestoni.com/      Rachel's List https://rachelslist.com.au/   Thanks (as always) to our sponsors Rounded, an easy invoicing and accounting solution that helps freelancers run their businesses with confidence. See https://rounded.com.au 

I joke in this episode that my guest is like the next Donna Hay, albeit the New Zealand version. And I really do believe that to be true. Jokes aside, it is an absolute privilege to have Vanya Insull join me in conversion for the Podcast today as we chat about food, midlife, entrepreneurship and more. Vanya is a Kiwi food blogger and content creator at VJ cooks where she shares her delicious recipes. She has a bestselling cookbook called Everyday Favourites and a membership called Cooking with VJ where she creates monthly recipe ebooks to give her members inspiration and confidence in the kitchen. Her inspiration and humble nature shines through in this conversation as we chat about: Catching the entrepreneur bug after working for food magazines and how moving to a small town encouraged a hobby to grow into a business one upload at a time. When you are in a hurry to get your identity back after children as how that shifts and changes as you travel through your years. Prioritising movement and incorporating that into a busy routine. Creating a successful digital business before 40 and what starting on the midlife journey looks like and what that means for her. Vanya is an inspiration to hundreds of kitchens, while also being one of the hardest working and most driven women I've ever met. Her website is filled with delicious recipes for all sorts of occasions. I encourage you to take a look at www.vjcooks.com and follow Vanya on Instagram and Facebook. If you would like to find out more about Re-Imagine my four week mentoring program, we start on the 20th of April 2023. You can contact me jo@joclarkcoaching.com, DM me on socials or via my website www.joclarkcoaching.com for all the details. Design your new future and see what's possible. You can also find me on Instagram - https://www.instagram.com/joclarkcoaching/ and Private Facebook Group - https://www.facebook.com/groups/womenswellnesscollective1. Here's to redefining midlife and making our next half of life even better than the first. 

Justin catches up with Donna Hay, who reveals her 2022 trifle recipe, plus much more! For your definitive wrap-up of every single thing dropping on streaming services by platform, follow Justin on TikTok, @jus_hill.  Subscribe to The Streaming Service with Justin Hill on the LiSTNR app now!  See omnystudio.com/listener for privacy information.

The fabulous Donna Hay kicked off the Christmas celebrations and cooked us her signature Double Glazed Juniper & Gin Ham which (as expected) was delicious. Donna also shared her tips and tricks for the festive season and told the team what it was like to work with Disney during her ‘Donna Hay Christmas' TV show.See omnystudio.com/listener for privacy information.

Hi there! After a short break last week, we're back with new episodes and bonus content for subscribers. This week, cookbook author Odette Williams joined us in our studio at The Civic Kitchen in San Francisco to talk pasta.* Do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 145: Odette WilliamsThis week, Odette Williams joins us on Salt + Spine to #TalkCookbooks!Odette was an actor long before she started calling herself a cook (or an author). She called Sydney home until 2006 and credits the unpretentious, adventurous attitude of Australia for her own approach to cooking.Leaving Sydney for love, Odette joined her now-husband in New York and started a family. As she was spending more time cooking with her children, she was inspired to design high-quality aprons just for kids. (The aprons were a hit and sold by goop, J. Crew, and Anthropologie; Odette jokes that she quickly became the “apron lady.”) While Odette's career as a food writer grew (her new Wall Street Journal column, Party Trick, makes entertaining easy), those aprons also ended up in the hands of a couple of editors at the cookbook publishing house Ten Speed Press—and, well, the cookbook cards fell into place.Heavily influenced by the food writing of prolific cookbook author Donna Hay and the recipes she found in the monthly Australian Women's Weekly magazine, Odette's recipes are clear, concise, and simply delicious. Odette's first cookbook, Simple Cake, featured recipes for basic cakes that could be customized and combined in a number of different ways.And now, Odette's back with her second cookbook: Simple Pasta. In a similar vein to Simple Cake, this book provides some building blocks—dough recipes, and a few sauces—that can be customized to your mood. But the book explodes with dozens of creative recipes from cocktails to starters to salads. And of course, lots of pasta.There are classics—cacio e pepe and carbonara and so on. But the seasonally divided book also offers recipes like Peppery Pappardelle, Pancetta & Mushrooms … Sweet Corn & Jalapeno Ravioli … to a Luxe Mac & Cheese that Odette says is “bordering on hedonistic.” The emphasis here is fresh pasta—which Odette says you can and should make!—though notes indicate where store-bought dried pasta can stand in. We've got a great episode for you today: In today's show, we're talking with Odette about how she settled into this career, about the success of her “Simple” books, and why pasta is sometimes better for serving 2 than 20. And of course, we're putting her to the test in our signature culinary game.Bonus Content + Recipes This WeekThis week, paid subscribers will receive:* Two recipes from Simple Pasta: the Garganelli with Vodka Sauce and the Winter Chicories with Date and Anchovy Dressing. Yum:* An exclusive author-read except: Hear Odette read her love letter to pasta from Simple Pasta!* The next installment of our bookseller Q&A: This week, Bonnie Slotnick joins us. (Fun fact: She started by selling books at Kitchen Arts & Letters!)Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.This Week's New Cookbook ReleasesHere are a few of the new cookbooks on shelves this week:* Smitten Kitchen Keepers: New Classics for Your Forever Files by Deb Perelman* Tasty Total Comfort: Cozy Recipes with a Modern Touch: An Official Tasty Cookbook* Baking Bread with Kids: Trusty Recipes for Magical Homemade Bread by Jennifer Latham* Avocadomania: Everything about Avocados from Aztec Delicacy to Superfood: Recipes, Skincare, Lore, & More by Déborah Holtz & Juan Carlos Mena* The Anchor Brewing Story: America's First Craft Brewery & San Francisco's Original Anchor Steam Beer by David Burkhart* Cocktail Time!: The Ultimate Guide to Grown-Up Fun by Paul Feig* The Pastry Chef Handbook: La Patisserie de Reference by Pierre Paul Zeiher and Jean Michel Truchelut* Steve the Bartender's Cocktail Guide by Steven Roennfeldt* Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind by Pinky Cole* Seattle Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Emerald City by Neil Ratliff

Donna Hay joins Jonesy & Amanda ahead of her new show, Donna Hay Christmas, streaming on Disney+. Learn more about your ad choices. Visit megaphone.fm/adchoices

Donna Hay joins Jonesy & Amanda ahead of her new show, Donna Hay Christmas, streaming on Disney+. Learn more about your ad choices. Visit megaphone.fm/adchoicesSee omnystudio.com/listener for privacy information.

On today's catch up with the crew, Hughesy's wee accusation on Erin lead to backlash, we speak to kids who are smart with their cash and what about Omar and Oz blitzing The Block!?Subscribe on LiSTNR: https://play.listnr.com/podcast/hughesy-ed-and-erinSee omnystudio.com/listener for privacy information.

Carrie and Donna Hay last night on the project  Mystery Restaury Raunt Fank you or No Fank you Sonder's Naturestrip  Bill Withers Lovely Day   Fridayz Live Contesting  Subscribe on LiSTNR: https://play.listnr.com/podcasts/carrie-and-tommySee omnystudio.com/listener for privacy information.

Shauny Mac made it back home in one piece, but his little Melbourne Cup junket had it's fair share of hiccups. Today the guys also caught up with Donna Hay, and even delved into the world of casual coin collecting.See omnystudio.com/listener for privacy information.

It's Sam and Chrissie's birthday today, plus it was Browny's over the weekend, so now you know why we all get along so well! Today Allan Raskall brought us a bevvy; Donna Hay and Sam talked Christmas themes; Chrissie took her daughter on an eScooter; Browny stole a joke from Judith Lucy, and; you told us what words you can't pronounce! A Nova PodcastPodcast Produced & Edited By Andy ZitoExecutive Producer: Jack CharlesSenior Producer: Brodie PummeroyAssistant Producer: Tom Casamento
Senior Digital Producer: Andy ZitoAdditional Audio Production: Tim MountfordSee omnystudio.com/listener for privacy information.

Join Caroline Wilson and Corrie Perkin for Ep 321 - The Man Who Has Haunted the Entire Season.A huge thank you to everyone who joined us at our Movie Night for Red Energy – we'll bring you a full review of Good Luck to You Rio Grande next week on the podcast.You may have noticed Corrie popping up in the press recently launching the Sorrento Writer's Festival – April 27 – 30th 2023. Follow the festival on Instagram HERE or via the website https://sorrentowritersfestival.com.au/The Essendon Football Club are back in the headlines this week and the footy media have gone into overdrive. Caro gives us her take on the developments at the club including the future of Ben Rutten and the likelihood of Alistair Clarkson calling the Bombers home.In the Cocktail Cabinet for Prince Wine Store we discuss buying wine ‘by the glass' and Myles recommends;Hobo Wine Camp Alexander Valley CabernetLa Violetta Ye Ye Blanc 2021Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.To win a Prince Wine Store Introductory Wine Course for you and a friend - simpy fill in the entry for HERE and tell us about your favourite wine memory or experience.In BSF for Red Energy;The Tropic of Cancer by Henry MillerSlow Horses on Apple TVDonna Hay's Fragrant Thai Green Curry (see recipe below or HERE)The Hand that Held Mine by Maggie O'FarrellBest of Friends by Kamila ShamsieThis Devastating Fever by Sophie CunninghamIn 6 Quick Questions Caro and Corrie pay tribute to Lillian Frank, Caro shares her thoughts on the timing of Gillon McLachlan's exit as AFL boss and Corrie has some amazing facts about the rise of dog attacks in Melbourne.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Donna Hay's Fragrant Green Thai Curry1 X QUANTITY THAI GREEN CURRY PASTE (Get RECIPE HERE)1 X 400ML CAN COCONUT MILK1 CUP (250ML) CHICKEN STOCK8 X 125G CHICKEN THIGH FILLETS, TRIMMED AND QUARTERED2 TABLESPOONS FISH SAUCE4 KAFFIR LIME LEAVES, STEMS REMOVED AND FINELY SHREDDED½ CUP CORIANDER (CILANTRO) LEAVES½ CUP (80G) ROASTED CASHEWS, ROUGHLY CHOPPED1 LONG GREEN CHILLI, THINLY SLICEDWHITE RICE AND LIME WEDGES, TO SERVEMETHODPlace a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5–8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine.Top the curry with the lime leaf, coriander, cashews and chilli. Serve with the rice and lime wedges. Serves 4

Sam got a recipe so wrong, he had to take it up with the one and only Donna Hay, because, well, it was her recipe... A Nova PodcastPodcast Produced & Edited By Andy ZitoExecutive Producer: Jack CharlesSenior Producer: Brodie PummeroyAssistant Producer: Tom Casamento
Senior Digital Producer: Andy ZitoAdditional Audio Production: Tim MountfordSee omnystudio.com/listener for privacy information.

Join Caroline Wilson and Corrie Perkin for Ep 218.This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row.It's Federal Election week so this week Caro and Corrie discuss the campaign and reflect on some of the journalism that has had an impact on the hopes of Scott Morrison and Anthony Albanese in their quest for an election victory.Caro's family slipped off to Hawaii to celebrate her Dad's birthday recently – she shares her experience and a few tips for the perfect Hawaiian holiday.In the Cocktail Cabinet for Prince Wine Store Myles has a few tips for pairing wine with mushrooms and recommends a the 2017 Rendous-Vous Malbec.The Cocktail Cabinet for Prince Wine Store – bringing Melbournians' the greatest wine in the world. Visit Prince Wine Store.com.auUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSFThe Moonflower Murders by Anthony HorowitzLicorice Pizza (Stream on Amazon Prime or buy on ITunes or Google Play)Life on ABCTV iview· Donna Hay's Crispy Mushroom Tacos with Avocado and Lime Yoghurt from One Pan Perfect (see recipe below)Corrie's grumpy about the dubious credentials of Clive Palmer's United Australia Party candidates.In 6 Quick Questions we discuss stores you always overspend at, the ugliest spat of 2022, the new phenomenon of The Coastal Grandmother, Corrie's latest grandparent tip and Caro has a Hawaiian themed amazing fact.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Donna Hay's Crispy Mushroom Tacos with Avocado and Lime Yoghurt from One Pan Perfect Ingredients½ cup (125 ml) extra virgin olive oil, plus extra for brushing1 tablespoon sweet smoked paprika1 teaspoon chilli flakesSea salt and cracked black pepper1 kg portobello mushrooms, sliced into 5mm pieces4 fresh jalapeno chillies, halved and seeds removed2 cups (180g) finely shredded white cabbage½ cup (8g) coriander leaves, torn1 avocado, sliced8x15cm flour tortillas, to serveFor lime yoghurt1 cup (280g) plain thick yoghurt2 teaspoons finely grated lime rind2 tablespoons lime juiceSea salt and cracked black pepperMethodPreheat oven to 240 degrees CPlace the oil, smoked paprika, chilli, salt and pepper in a large bowl and mix to combine. Add the mushrooms and gently mix to coat. Place on a large baking tray line with non-stick baking paper. Brush the jalapeno chillies with a little oil and add to the tray. Bake for 45 minutes, stirring occasionally , until the mushrooms are crispy.To make lime yoghurt, place the yoghurt, lime, lime juice, salt and pepper in a bowl and mix to combine.Divide the cabbage, coriander, avocado and lime yoghurt between the tortillas. Top with the mushrooms and jalapeno chillies and serve. Serves 4.

Titus O'Reily explains why not liking one side doesn't mean you love the other; Donna Hay helps Sam with his shitty brisket; Julia Morris chooses the perfect place for her Gold Logie that we all hope she'll win; Scott Morrison fully tackles a child to the ground; and we follow up on the 'sooky' dolls your Mums bought for some creepy reason. A Nova Podcast Podcast Produced & Edited By Andy Zito Executive Producer: Jack Charles Producers: Victoria Wall & Brodie Pummeroy Additional Audio Production: Tim Mountford See omnystudio.com/listener for privacy information.

Join Caroline Wilson and Corrie Perkin at our Live Podcast Event on Thursday the 5th of May at Bells Hotel.Thanks to Red Energy for presenting our live show - most satisfied customers 12 years in a row - isn't it time you called Red Energy on 131 806.Our special guests are Heather Ewart, Barrie Cassidy, Julia Wilson and Anna Barry. We discuss Heather's wonderful show Back Roads on ABC TV and why it's so successful plus life for Barry after The Insiders.With the most important federal election in 20 years looming - do Barry and Heather wish they were covering it? What are some of the key issues in the election campaign, what's the appeal of the Teal Candidates and we get Heather and Barry's election night predictions.Myles Thompson joins us for The Cocktail Cabinet for Prince Wine Store - use the promo code MESS online OR INSTORE to receive a special 10% listener discount. Head to our dedicated Don't Shoot the Messenger page HERE.In BSF we talk;Cosy Crime - Julia's top 3 authors are Agatha Christie, Dorothy Sayers and Margery Allingham. Julia's favourite Dorothy Sayers novels are;Strong PoisonHave His CarcassUnnatural DeathMurder Must AdvertiseThe Nine TailorsJulia's Margery Allingham favourites are;The Oaken HeartPolice at the FuneralMore Work For the UndertakerThe Fashion in ShroudsThe Beckoning LadyAnna recomends; Evil Under the Sun by Agatha CristieThursday Murder Mystery Club and The Man Who Died Twice by Richard OsmanCaro reccomends;Josephine Tey's The Daugher or Time, A Shilling for Candles and The Franchise AffairCorrie reccomends;Anne Glenconnor's booksViewing recomendations include; The Offer on Paramount PlusGaslit on StanA Very British Scandal on Amazon PrimeFoodJulia's Tomato and Onion Pie. Put sliced tomatoes and sliced brown onion in a casserole dish. Season with salt and pepper and bake for 40-50 minutes. You can add tinned tomatoes if you're short on fresh. Put little blobs of butter on the top to finish off. Julia's Beef Stew 2 pounds of beef skirt or chuck 1 or 2 brown onions sliced1 cube of beef stock1 tablespoon of worstershire sauce3 tablespoons of tomato puree3 to 6 strips of baconhalf to one cup of red wineone large pinch of thymeclove of garlicteaspoon of sugar and a tablespoon of flour to coat the meat in before browning2 tablespoons of malt vinegarMETHOD - cut the steak into 2 and 1/2 inch cubes and coat with sugar and flour mixMix all other ingredients (except the bacon) togetherThe night before line the casserole dish with onions and meatPour the stock mixture over and stand in the fridge overnightNext day cover in bacon, close the lid and cook in a moderate oven for two and a half hours. Anna's Slow-roasted lamb shoulder with smoked paprika and thyme recipe - get the recipe HERE. Anna's Flourless chocolate & almond cake - get the recipe HERE. Corrie recomends Donna Hay's One Pan Perfect. In Dear Caro and Corrie listener Jane has a dinner party dilemma. Send us your question to feedback@dontshootpod.com.au. To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

To celebrate 10 years of Monocle 24, we're counting down some of our favourite moments on air, from live broadcasts out on the road to coverage of the decade's biggest news stories. In this seventh edition, we sit down with Formula One star Lewis Hamilton; speak to legendary Australian food stylist Donna Hay; and Andrew Mueller meets Charlie Duke, the lunar-module pilot on Apollo 16.See omnystudio.com/listener for privacy information.

The best bits from the past week on Monocle 24. Australian food writer Donna Hay talks us through her new book; Lydia Slater, editor-in-chief of ‘Harper's Bazaar UK', discusses the magazine's December issue and women of the year awards; and we head to an auction house that specialises in objects and costumes from some of the biggest blockbusters in film history. See omnystudio.com/listener for privacy information.

Donna Hay joined Jonesy & Amanda to chat about her brand new cookbook, One Pan Perfect.See omnystudio.com/listener for privacy information.

Nathan, Nat, & Shaun's favourite food stylist and author joined the show this morning to talk about her brand new book but almost certainly regretted it after the guys pretty much ripped on her for the entire interview! See omnystudio.com/listener for privacy information.

Petrina Tinslay Welcome back to season two of The Photorian. My first guest in the new season is the brilliant Petrina Tinslay. I first became aware of Petrina back in 90's whilst I was working for Marie Claire. The stunning images that she was producing with Donna Hay were to completely change food photography and propel Petrina to being one of the most in demand photographers of her generation. A huge thank you to Petrina for taking the time to chat with me about her career and I hope you will enjoy her story. petrinatinslay.com @petrinatinslay

We're going down under this episode as Charlotte celebrates the best-selling Australian cookery writer, Donna Hay, and her beautiful book "Modern Baking - cakes, cookies and everything in between". Steve explores british cheese, highlighting Rollright from King Stone Dairy, Winslade from Hampshire Cheese Company and the Isle of White Cheese Company's Blue. The pair have some time-saving freezer tips and Charlotte has an interesting story to tell about Foxgloves. Find us on instagram and facebook at Voyage Around My AGA, and email us at voyagearoundmyaga@gmail.com. --- Send in a voice message: https://anchor.fm/voyagearoundmyaga/message

Today's guest is the wonderful Donna Louise Hay. Donna is a thirty-something from Sussex who is passionate about books. A lifelong reader and passionate about the world of self-care, Donna wants to bring together women from across the world with the help of books filled with inspiring words and encourage women to value time for themselves to reconnect with their body, soul and mind. In August 2018, Donna launched WILDWOMAN, the UK's first non-fiction, self care subscription box for women. If you have not checked them out yet, you are missing out!In this episode we discuss:✨ Self centred gratitude and the power of a morning routine that calls in gratitude for YOU.✨ The power of looking after yourself and investing time into your mental health.✨ All things books & how when used as a tool for self exploration they can change your world.✨ How some of the biggest and best Soul Yes' will come from the smaller aligned decisions that you make.We now have an Instagram page!! @soulyespodcast Be sure to follow us to keep up to date with our episodes! Connect with Alexandria:Website: https://www.alexandriamaria.co.ukIG: @iamalexandriamaria/The Soulful Start-Up: https://alexandriamaria.mykajabi.com/the-soulful-start-up1Connect with Donna:Website: https://iamawildwoman.com/IG: @wearewildwomanI hope you enjoyed the episode. To make sure you never miss an episode hit subscribe and leave us a review. To say Thank You I will be sharing with you my ultimate guide to finding your own powerful Soul Yes. All you have do to get your copy is leave a review, screenshot it and send it to hello@alexandriamaria.co.ukThank you for listening.Love & Light,Alexandria

The delightful Donna Hay joined Jonesy & Amanda with a hilarious story!See omnystudio.com/listener for privacy information.