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Creamy Caramel

Get Donna's recipe for the perfect caramel.

Chocolate Fudge and Salted Caramel Cake

Try your hand at Donna Hay's divine chocolate and caramel layer cake.

In The Kitchen With Donna Hay

Donna shares some handy tips and tricks for around the kitchen.

Exclusive Recipes

Try your hand at these delicious recipes from Donna Hay, exclusive to LifeStyle FOOD!

How to Make The Perfect Steak

Getting a simple steak just right all comes down to the preparation.

Brought to you by Harvey Norman

Donna Hay: Basics To Brilliance

» 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.

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32 comments
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Posted by Meryl26 •19w ago • Report
I too, am disappointed that Donna doesn't quote measurements. I watched the Cooking with Anna (Olson ) series and it was simply great... Complete with hints and measurements. And yes I have purchased her books and written (my) notes on the recipe pages...
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.
Posted by Mikhail3 •19w ago • Report
Does anyone have the ricotta gnocchi recipe....please?
Posted by Robyn1305 •20w ago • Report
I am looking for the spelt bread recipe also. Obviously not on the site with the other recipes from that episode. Love her recipes. Little piqued that I have to spend $65 to order new book online (including delivery). I will buy it when it hits the shops assuming it is not that price. Foxtel very expensive and I agree with Jan747, would like to have quantities of ingredients.
Posted by Bec298 •20w ago • Report
I cooked the slow roasted lamb shoulder and used it for souvalaki's it was delicious extremely flavoursome
Posted by Susan1770 •21w ago • Report
I would like the spelt dough receipe, but can't find it on this site :-)
Posted by Jan747 •23w ago • Report
Please go back to the original format. So trying to be Nigella all the pics of Donna with her mouth wide open laughing and running on the beach with coffee and so on is just ott. We have to watch all this self promotion then are told on website there will only be a selection of written recipes there will be videos which Donna often does not give the quantities. You have to buy her new book at around $55. All the other Chefs I watch always give correct recipes. We are already paying for Foxtel to see this show but have to purchase her book to get all the correct recipes. This is ridiculous and a bit pointless giving it a miss from now on.
Posted by Ruth404 •23w ago • Report
I wanted to try the beef brisket but didn't write down the recipe at the time. Anyone able to help with that?
Posted by Lea17 •19w ago • Report
https://www.donnahay.com.au/recipes/dinner/beef-and-lamb/slow-cooked-beef-brisket

INGREDIENTS
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1.5KG BEEF BRISKET, TRIMMED AND CUT INTO 4 PIECES+
1 ONION, FINELY CHOPPED
3 CLOVES GARLIC, THINLY SLICED
1 CUP (250ML) RED WINE
2 CUPS (500ML) BEEF STOCK
2 CUPS (500ML) WATER
3 CUPS (750ML) TOMATO PUREE (PASSATA)
6 BAY LEAVES
SEA SALT AND CRACKED BLACK PEPPER
METHOD
Preheat oven to 180°C (350°F).
Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.
Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.
Add the wine and cook for 3–4 minutes or until reduced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.
Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time++, for 3 hours or until very tender.
Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve. SERVES 4–6
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Posted by Jonette •25w ago • Report
Chocolate Chip Cookies
1C (175g) Brown Sugar
3/4 C (165g) White Sugar
150g Unsalted Butter (softened)
2t Vanilla Extract
1 Egg
1 1/2 C (225g) Plain Flour - sifted
1/2 t Table Salt
1/2 t Baking Powder - sifted
400g Dark Chocolate - Chopped
Preheated oven to 160C -
Add brown and white sugars, butter & vanilla to electric mixer and beat until creamy. Scrape sides of bowl add egg, beating to combined. Add flour, salt and balking powder and beat on low speed until dough forms. Fold through the chocolate. Bake for 12-17 Minutes until golden. "Donna Hay - The New Classics Cookbook"