About the Show |
Please note: Only a selection of written recipes will be available each week. For all written recipes seen in the show, stay tuned for Donna’s cookbook basics to brilliance in store 19th September 2016.
Donna Hay is one of the world's leading food creatives and her inspirational new series shows viewers how to master a repertoire of simple recipes – and transform them in to something brilliant.
“I truly believe, just like anything you want to be good at, that mastering the basics is how you build confidence in the kitchen. In this series I share all my tried and true foundations – think the perfect tender steak, golden roasted chicken, crispy pork belly and my Nan’s sponge cake. Each is followed by clever variations and simple flavour change-ups, so one recipe becomes many,” said Donna.
This must-see series also takes a look at Donna’s life outside the kitchen, sharing an insider’s view into her world of photo shoots for her books and magazines, her favourite pastimes like paddle-boarding on Sydney Harbour, and life as a busy mum of two boys – it’s a unique insight into Donna’s ethos about food and everything in between.
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Crispy Lamb, Pea and Mint Fritters Recipe by Donna Hay from Donna Hay: Basics To Brilliance |
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Crunchy Potato Rostis with Pulled Lamb, Yoghurt and Mint Recipe by Donna Hay from Donna Hay: Basics To Brilliance |
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Salted Chocolate Caramel Tarts Recipe by Donna Hay from Donna Hay: Basics To Brilliance |
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Chocolate Fudge and Salted Caramel Layer Cake Recipe by Donna Hay from Donna Hay: Basics To Brilliance |
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I would like to do the same with Donnas book but by the time it comes "out" -- September I believe.... The momentum may have passed.
Please Donna, can you alter your cooking shows with measurements... We will still buy your book, in fact more of us would probably do so because of the absolute reference it would bring.
https://www.lifestylefood.com.au/tv/donna-hay-basics-to-brilliance/recipes.aspx
1 cup ricotta
1/2 cup flour
1/2 cup Parmesan
2 eggs
She mixed it till it just came together, tipped it out on a floured bench, kneaded it a little, cut it in two, rolled it into a snake and cut them. Cook in salted boiling water until they float then cook off in a frypan with your sauce.
She added roasted garlic to the mix as well which I think it needs. It's a touch bland.