Podcast appearances and mentions of Donna Hay

Het is tijd voor bier! Alcoholvrij bier welteverstaan. In deze Smaakmakers gaan Zegert en Susan verder met hun zoektocht naar lekkere alcoholvrije drankjes. Luisteraar Koen tipte een lange lijst met 0.0 biertjes en die moeten natuurlijk geproefd worden. Spoiler alert: Zegert is blij verrast! Bij bier horen nootjes, daarom heeft Zegert de nieuwe smaken cashewnoten van de Albert Heijn meegenomen. Susan interviewde niemand minder dan Donna Hay en er zijn tientallen culinaire tips voor Overijssel. Hier hebben we het over: De cashewnoten van Albert Heijn: https://bit.ly/OpEigenRisico Susans interview met Donna Hay: https://www.susanaretz.nl/aan-tafel-met-donna-hay/ Susans nieuwe boek: https://www.susanaretz.nl/365dagen-bbq/ Foodintwente: www.instagram.com/foodintwente De biertips van Koen: Warsteiner, blauw etiket IPA: Vandestreek Playground IPA of de Brand IPA Stout: Alcoholvrije Guiness Blond: Leffe blond, La Chouffe Overig: Texels Skuumkoppe Onze tips voor Overijssel: Drostes Herberg in Tubbergen Enschede: Joan * Borne: Dorset Zwolle: De Librije, Brass Boer, Wijn Boer (allemaal van de familie Boer) maar ook L'eglise, Salty Seafood, Peacock bar voor cocktails Hardenberg: Rheezer Bistro Gramsbergen: De Woage Almelo: Ledeboer Enter: T-Bone Zenderen: Theehuis de Karmeliet voor high tea Deventer: The Lemon Tree Tips van luisteraars: Maru in Zwolle voor verse onigiri Frida book café in Enschede / Lili's eetcafé Hengelo Gitty: restaurant Nuchter in Deventer Foodintwente: kaasmaker Koelant, worstmaker Dreug en restaurant Lovely Local in Enschede Anne: Het Paradijs in Enschede Esther: De Lindenhof in Giethoorn

Donna Hay is the ubiquitous cookbook author and lifestyle brand. Her latest cookbook, Sunshine, Lemons, and Sea Salt, will join the others on my shelf. Hear from Donna in Australia as she discusses her home, her approach to life, her family, and more. Don't miss her new Disney+ show Coastal Celebrations.Adeena Sussman moved to Israel with her husband (hear how they met) and fell in love with the cuisine. Learn about her latest book which just hit the NYT bestseller list, Zariz, and how even you can cook with less than 10 ingredients. Plus we discuss what it's like to be a Jewish author now. Hosted on Acast. See acast.com/privacy for more information.

On her first trip to Ireland, the best-selling author and cook, dubbed “Australia's Martha Stewart” Donna Hay, joins Brendan in studio. She discusses Australian cuisine, building her culinary empire and turning down a job offer from the actual Martha Stewart. She also discusses her latest book ‘Sunshine, Lemons and Sea Salt'.

Everyone knows the name Donna Hay; if you don't already own one of her cookbooks, you might have seen her on your TV or in one of your favourite magazines over the last 25 years. Her new show Donna Hay Coastal Celebrations on Disney+ is all about good food and style, but she joins us on the show today to go deeper, on how she got her start, her experience as a mother, and why even she doesn't know what's next for her.You can watch Donna Hay Coastal Celebrations on Disney+ here: https://www.disneyplus.com/en-au/browse/entity-379d9405-7c5a-4349-8aa9-2a8e1eb43820?distributionPartner=google And now you can watch The Jess Rowe Big Talk Show on YouTube: https://www.youtube.com/channel/UCesqtyngSCqxLvqN8nj1uTQ/ Follow Jess Rowe on Instagram: https://www.instagram.com/jessjrowe/And TikTok: https://www.tiktok.com/@craphousewifeSee omnystudio.com/listener for privacy information.

The unofficial birthday cake of the Test Kitchen comes to Bake Club this month as Shilpa Uskokovic shares her recipe for Strawberry Roll Cake. “I just love this cake,” explains Shilpa to co-host Jesse Szewczyk. “It has everything you could want! Tender cake, really nice cream…lots of fresh fruits. It's perfect.” Shilpa and Jesse answer your questions and also award the inaugural Baker of the Month to one lucky listener whose Strawberry Roll Cake stood out on BA Bake Club Substack page. And in our segment Baker You Should Know, celebrated author and food stylist Donna Hay stops by to talk about her latest book Sunshine Lemons and Seasalt. Donna introduces us to her favourite cooking utensil, the spoonula. You can find Donna Hay's work on her website and you can watch her series Coastal Celebrations on Disney+. We'd love to hear from you - send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn about your ad choices: dovetail.prx.org/ad-choices

The delightful Dodgy rock our Stool of Rock and celebrate their new album, Hello Beautiful Superb stand up Lucy Beaumont spills the beans on her new tour Bad At Quiz Shows, Good With Weirdos, which kicks off in September.Best-selling Aussie home-cook Donna Hay turns the pages of her new book, Sunshine, Lemons & Seasalt.Catch TFI Unplugged on Channel 4 from 11pm on Friday nights or on the Virgin Radio UK YouTube channel! Hosted on Acast. See acast.com/privacy for more information.

We have a special mini series debuting today in partnership with Fisher & Paykel called “The New Home.” Over the next few weeks, host Kerry Diamond will be in conversation with some amazing women about their lives, their kitchens, and their inspiring careers. We're starting with an icon who has influenced Cherry Bombe with her food styling, photography, and wholehearted approach to home cooking. It's Donna Hay, the culinary legend from Australia.  Donna shares how eating crepes in Paris was an aha moment early in her career, how a fashion editor helped develop her sense of whimsy, and more from her wonderful origin story. She also talks about her new book, “Sunshine, Lemons, and Sea Salt: A Celebration of Modern Coastal Home Cooking,” which is the first of her 30+ cookbooks that she shot at home.  Click here for Donna's Harissa Chicken & Feta Baked Garlic Bread recipe.  Thank you to Fisher & Paykel for supporting our show. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Donna: Instagram, website, "Sunshine, Lemons and Sea Salt" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Maura Higgins is ready for the ballroom; Donna Hay shares recipes from new cookbook; Allison Hope Weiner talks 'Murder and the Media' Learn more about your ad choices. Visit podcastchoices.com/adchoices

Maura Higgins is ready for the ballroom; Donna Hay shares recipes from new cookbook; Allison Hope Weiner talks 'Murder and the Media' Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today, Martha is joined by her doppelganger from "Down Under," the magnificent Donna Hay. The two lifestyle connoisseurs talk Martha's favorite recipes from Donna's brand new cookbook "Sunshine, Lemons and Sea Salt: A Celebration of Modern Coastal Home Cooking." Donna also gives a run down of her recent culinary must-haves—from the items she never lets go out of stock in her fridge to the best spot to grab a bite in her home city Sydney, Australia. See omnystudio.com/listener for privacy information.

Become an Emsolation Extra Member - access BONUS eps & other exclusives NOW @ https://emsolation.supercast.com/ Get tickets to Em's new show 'Addicted to Love' at the Adelaide Cabaret Festival June 5 & 6 NOW @ https://cabaret.adelaidefestivalcentre.com.au/ Get new Emsolation merch for a LIMITED TIME @ https://emrusciano.store/ Donna Hay is easily Australia's most famous food stylist and cookbook author, and she's joining us to celebrate her new 4 part series ‘Donna Hay Coastal Celebrations', which is now streaming on Disney+. Turns out it's the perfect watch, full of stunning visuals, amazing recipes and brilliant tablescaping tips to escape the dumpster fire of the world right now for a moment. Donna is the Queen of attention to detail, so we probably should have made sure to clean our dusty side table before she arrived. As the ultimate host Donna comes bearing gifts she made herself and offers up some shortcuts and tips to make your busy life easier. Em also offers up her suggestion for Donna to revive ‘Surprise Chef' and create a cookbook for exhausted women. We also talk about her befriending Stanley Tucci, becoming Martha Stewart, her Easter dinner plans, and she answers a series of Em's rapid fire questions, like the one thing always in her fridge, what ingredient upgrades anything and her go-to “I can't be bothered” meal. Then in our Sealed Section, on our premium service Emsolation Extra, Em and Michael reveal all the prep behind Em's interview with Meryl Streep and Anne Hathaway in Korea for ‘The Devil Wears Prada 2'. Get access for just $1.87 a week, or watch the full video of both episodes back to back using the link above or via the Supercast website for $2.50 a week at emsolation.supercast.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin catches up with the Aussie queen of the kitchen Donna Hay to chat about her new Disney+ series 'donna hay Coastal Celebrations' and gets her tips for first time dinner party throwers and how to be more thrifty around the house when it comes to entertaining! Follow and subscribe for more!See omnystudio.com/listener for privacy information.

Jaxon Liebeck was the flight director of a mission to land on the moon, and he joins us in the studio to chat everything space related! 03:01 Donna Hay 07:53 Pete's Country Music Game 11:14 What's Trending 15:11 Jaxon Liebeck 24:16 Tim McMillan 29:26 Blended Families 36:00 Dr. Chris BrownSee omnystudio.com/listener for privacy information.

Best-selling Australian cookbook author Donna Hay hosts a series of sunny celebrations by the sea, where she styles and cooks delicious food in beautiful locations. With Sydney’s harbour as the backdrop, Donna uses fresh produce to create simple and stunning food.See omnystudio.com/listener for privacy information.

Donna Hay has a new book, 'Sunshine, Lemons & Sea Salt' for us all to enjoy yet another of her marvellous creations. What started out as Jack admiring the lemons on her new book, turned into a chat about how Chrissie didn't know how to wee outside...Enjoy! See omnystudio.com/listener for privacy information.

It’s a wild Thursday as we dive into Patti Newton’s new man? and ask the big question: are your oldies getting more action than you.. Listeners deliver some seriously eye-opening stories. Pile of Pressies rolls on, Lady Gaga in Sydney continues and WA'd Ya Say fires off again!See omnystudio.com/listener for privacy information.

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

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.

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.

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.

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.

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.

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.

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.

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.

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. 

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/adchoicesSee omnystudio.com/listener for privacy information.

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

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

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.

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.