With her extensive range of cook books, TV shows and home ware, Donna Hay has been called Australia’s answer to Martha Stewart.
Now, one of the world’s leading foodies is focused on her inspirational new show, Basics to Brilliance, which shows viewers how to master a range of simple recipes – and transform them in to something brilliant.
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.
We chatted to the Aussie icon about her favourite recipes, what a kitchen novice needs to know and how she gets her kids in the kitchen.
Q: What’s one of your favourite things you made in the Basics to Brilliance series?
It’s really hard to pick one! When you’re filming there are so many things happening behind the scenes that make things more fun. Like one time the crew made up some rerun stories for me to do the buttermilk fried chicken quite a few times, but I don’t believe I had to, I think they were fooling me. They we’re very appreciative but I’m sure I was fleeced on that one.
And my other favourites would probably be the nice things like the pavlova, which just looks beautiful when you’re filming and is one of my favourites, but it’s still quite technical and it’s unusual for a recipe to have so few ingredients that needs to be to precise. And when people master Pavlova they seem to have a real celebration about it! Or it might just look that way on my social media!
Q: What advice do you have for those just starting out in the kitchen?
I think it’s really important to choose something that you feel comfortable cooking, not to choose something that’s out of your skill set – so start with something easy. I feel like once people master a basic and they get it right, they get a real sense of achievement and then you’re on your way.
Q: Which do you prefer – putting together a cookbook or cooking on TV?
They are both quite different. I don’t have to head into hair and makeup early in the morning when I’m working on a book! I just slip into my jeans and into work I come. But I think the two are totally different processes and I love them both equally, but very different for me. They both have their quirks that’s for sure!
Q: What’s your current favourite ingredient to cook with?
We have been cooking a lot with miso at the moment. That’s been high on my rotation list, probably because my son has an obsession with miso eggplant at the moment.
Q: Where do you get your inspiration from?
I think it comes from a couple of places. What’s happening in food is changing as fast as fashion at the moment. It comes from all different places but I believe people just cant get enough of mastering the basics and it seems to be what people come back to when they want to feel comfortable.
Q: What tips would you have for people with a busy lifestyle wanting to eat healthier?
Isn’t that the million dollar question! For me it’s all about getting organised and it’s also all about having those things in the fridge like miso paste and good chili paste or some kind of shortcut things that can add extra flavour and extra wow without having to the supermarket. Even in my freezer at the moment, because I’ve had a little bit of time off work over the holidays, I do have some extra pulled pork and some brisket – just basic recipes.
I know work and school and sport and all those other things you have to fit into your life make things really busy, so for me it’s about getting organised and just having things on standby that you can put together really quickly.
Q: Do your two boys join you in the kitchen?
They do! They kind of take it in turns or in fads I guess. The little one he’s 11 and he’s all about being in the kitchen at the moment, he’s actually getting quite good.
Q: Is he going to give you a run for your money?
I hope so!
Donna Hay: Basics to Brilliance, screens Monday at 8.30pm on Food TV
Words: Ellen Mackenzie
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