{favourite five: food editor & author, donna hay}

When one thinks of food -- one of life’s greatest passions -- style and design aren’t usually the first things that come to mind. But Donna Hay, Australian-based food stylist, author and magazine editor, beautifully unifies the two potentially contrasting worlds of glamour and gourmet food.



Donna, who has a flair for food styling, knows that good food never goes out of style -- in fact, it signifies the very essence of style. Cooking since she was just eight years of age, Donna's passion for food would lead her to an extraordinary career as a best-selling cookbook author {18 books to date}, a homewares designer, and a leading food editor, becoming the food editor at Marie Claire at the age of 25. She was named one of the ‘Magnificent Seven’ cookbook authors by the international Gourmand Awards in January 2007.





Donna's signature style is comprised of the display of delectable recipes made with basic ingredients, and all beautifully photographed -- a style that has become the standard for food publishing worldwide, and the inspiration for a new generation of amateur cooks and would-be chefs alike.



Today, what's on your dinner plate and inside your pantry has become a kind of self-expression -- much like the contents of one’s wardrobe or jewelry box -- and of course, who doesn’t love to indulge in a little of both!

So, this week, we're positively thrilled to invite Donna to share with us:

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{the top five most essential items for your pantry:}

1. Cheat’s Ingredients
These ingredients are an easy way to add plenty of flavour. Chilli Jam is great for stir-fries, mixed through vegetables, or spread over chicken, fish or pork as an easy marinade. Caramelised onion relish, makes a great base to an onion tart, or a tasty pizza mixed with shaved potato and gorgonzola.

2. Wide Neck Glass Storage Jars
I like the convenience of seeing exactly what and how much of an ingredient is inside. Plus, the large neck opening makes them easy to scoop from - you can get a full size measuring cup and your hand inside.

3. Good Selection of Dried Pasta, Rice and Noodles
They are pantry staples and make a great base for a simple home-made meal. Just throw in a few fresh ingredients and in no time you have a fuss-free lunch or dinner, perfect for the family or unexpected guests.

4. Time Poor, Sweet Solution
This is a self indulgent one, but being as time-poor as I am, I love baking and my friends often expect a home-baked sweet treat when they drop over for a coffee. That’s why I developed my new range of baking mixes including cupcakes, an indulgent chunky brownie and chocolate-filled macaron – they’ll never know they were made from a mix and you don’t have to spend half their visit working in the kitchen.

5. Asian Based Ingredients
My favourite vibrant ingredients: soy, fish sauce, palm sugar, sesame oil, all combine for great sauces and dressings on Asian salads or noodles. Simply mix with fresh flavours such as lime juice, coriander and mint, and you’ll have an Asian feast in no time.

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. . . and to this we say: bon appétit!
~ laily

{p.s.} previous favourite fives:
* fashion photographer & illustrator: garance doré
* jeweler: camille eddera
* artist: kimia kline
* actress & fashion muse: chloë sevigny
* floral stylist: denise porcaro
* entrepreneurs: rent the runway
* designer: rachel ashwell
* interior designer: tricia foley
* photographer: romina shama

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e d i t o r ' s n o t e:
have been a huge fan of donna hay's for as long as can remember, owning nearly all of her cookbooks despite not being able to cook, and so, completely & utterly delighted to welcome her as a guest today . . .
~ roséline xo

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SPECIAL UPDATE: this post from thursday, may 12 was removed during blogger's harrowing nearly twenty-four hour outage, and as there is currently no indication when or if it will be restored, it has been re-posted -- thank you for your patience! & new posts soon x

{p.s.} thank you to everyone who took the time to comment -- unfortunately, all comments before the outage were lost -- sincerest apologies!

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{table for two: oceanside dreams}

. . . and now, only a matter of time before deliriously lovely hazy summer afternoons and wind-rippled sand, fluttery dresses and fantastical floods of light, languid laughter and champagne by starlight -- but until then, scallops and oysters and oceanside dreams . . .


p a n - f r i e d b u t t e r & t h y m e s c a l l o p s
2 teaspoons olive oil
20g butter
1 clove garlic, crushed
2 teaspoons finely chopped thyme leaves
12 scallops, roe on, on the half shell
2 tablespoons lemon juice
1 tablespoon chopped chives

heat a medium frying pan over high heat; add the oil, butter, garlic and thyme and cook for 1 minute; remove the scallops from the shells, reserving the shells; add the scallops to the pan and cook for 30 seconds each side; place the cooked scallops back in the shells; add the lemon juice to the pan and cook for a further minute, then add the chives; spoon the pan sauce over the scallops; serves 4





s c a l l o p s w i t h l i m e w a s a b i d r e s s i n g
& o y s t e r s w i t h c h i v e a n d w i n e v i n e g a r d r e s s i n g

s c a l l o p s
2 tablespoons peanut oil
2 cloves garlic, crushed
1/3 cup (80ml) lime juice
4 teaspoons wasabi paste
12 scallops, roe off, on the half shell
peanut oil, extra for brushing
3 green onions (scallions), thinly sliced
lime wedges, to serve

preheat a char-grill (broiler) pan over medium heat; heat a small saucepan over low heat; add the oil and garlic to the saucepan and cook for 1 minute, then whisk in lime juice and wasabi; set aside and keep warm; remove the scallops form the shell, reserving the shell; brush the scallops with the extra oil and char-grill (broil) for 30 seconds on each side; place scallops in the shells; top with dressing and green onion and serve with lime wedges; makes 12

o y s t e r s
2 tablespoons olive oil
1/3 cup (80ml) white wine vinegar
2 tablespoons finely grated lemon rind
2 tablespoons finely chopped chives
12 shucked oysters

place the oil, vinegar, lemon rind and chives in a bowl and whisk to combine; spoon over the oysters and serve; makes 12

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{p.s.} previous table for two features:
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{images: scan by this is glamorous from donna hay's seasons}

{table for two: meringue-encased lemon cakes}

. . . perfect for mid-march soirées and even better, dinners outdoors . . .

{meringue-encased lemon cakes:}

125g butter, softened
1 cup (220g) caster (superfine) sugar
1/4 cup finely grated lemon rind
2 eggs
1 1/2 cups (225g) plain (all-purpose) flour, sifted
1 1/2 teaspoons baking powder, sifted
1/2 cup (80ml) milk
2 tablespoons lemon juice
6 scoops vanilla ice-cream
basic meringue mixture {see below}

preheat the oven to 160°c (320°f); place the butter, sugar and lemon rind in the bowl of an electric mixer and beat until light and creamy; gradually add the eggs and beat well; fold in the flour, baking powder, milk and lemon juice; spoon the mixture into 6 x 1 cup-capacity (250ml) lightly greased muffin tins and bake for 30 minutes or until cooked when tested with a skewer; cool in tins for 5 minutes; remove and cool on a wire rack

using a tablespoon, scoop out a hole in the top of each cake and fill with a scoop of ice-cream; place the cakes on a tray and freeze for 30 minutes; spread the basic meringue mixture over the cakes and place on a baking tray; cook under a preheated hot grill (broiler) or in a preheated 200°c (390°f) oven for 2-3 minutes or until the meringue is set and golden; serve immediately; makes 6

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{basic meringue mixture}

150ml eggwhites (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
1 teaspoon white vinegar

place the eggwhites in the bowl of an electric mixer and beat until stiff peaks form; gradually add the sugar and vinegar and beat until the mixture is thick and glossy; use immediately

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{p.s.} previous table for two posts:
* homemade french baguettes
* crab bruschetta


{image: scan by this is glamorous from seasons by donna hay}

{table for two: crab bruschetta}

. . . this week's table for two is a beautiful {& stunningly delicious!} starter made by p over the holiday weekend, crab bruschetta, from donna hay's seasons -- the subtle tastes and textures were exquisite . . .


{crab bruschetta}

4 thin slices sourdough bread
olive oil, for brushing
2 tablespoons whole-egg mayonnaise
2 tablespoons lime juice
2 teaspoons finely grated lime rind
sea salt and cracked black pepper
400g cooked crab meat
1 large mild green chilli, sliced
2 green onions (scallions), sliced
lime wedges, to serve

Preheat the oven to 180°C (355°F). Brush the oil and place on a baking tray. Cook for 2-3 minutes or until crispy and golden. Set aside. Place the mayonnaise, lime juice and rind, salt and pepper in a bowl and whisk well to combine. Add the crab and toss to combine. Spoon the crab mixture onto the bread, top with the chilli and green onion and serve with the lime. Serves 4.


{image: iphone photography by roséline for this is glamorous}