Donna Hay Celebrates 100th & Final Issue

After 17 years, countless recipes and many memorable moments, donna hay magazine’s 100th (and nal) issue is here. This very special collector’s edition is a celebration of joy, shared experiences and delicious food.

Inside, Donna shares the dishes that have been her absolute favourites throughout her career, as well as a selection of simple meals featuring inspired ingredients, picture-perfect cakes for special occasions, and meals to make for the ones you love.

“I’m so proud to hit the milestone of 100 issues!” says Donna. “It’s de nitely been a crazy, exciting ride, and it’s been my privilege to work alongside many talented people to create such beautiful food content over the past 17 years. But, it’s time for change and I’m excited about all the new opportunities for my brand. This issue gives a sneak peek into what has inspired me over the years, and all the ways my team and I have endeavoured to surprise and delight our readers.”

Simple, classic recipes that are distinctly Donna Hay ll the pages of this special issue, alongside inspired, decadent and contemporary dishes that showcase Donna and her team’s ability to consistently raise the bar. The issue also includes one of the magazine’s most extravagant and beautiful location shoots – stunning layer cakes and sweets set within an overgrown fantasy fairytale setting.

The 100th issue launch will be celebrated with a special event on Wednesday 11 July at an iconic venue in Sydney’s Surry Hills, in conjunction with valued sponsors Estée Lauder, Cloudy Bay, CSR Sugar and Le Creuset.

We picked a few of our favourite recipes from the issue to share with you, a delicious pasta recipe and a decadent brownie for dessert.


Studio Pasta

400g dried spaghetti

1½ tablespoons extra virgin olive oil

4 long red chillies, deseeded and shredded

⅓ cup (65g) salted baby capers, rinsed

2 tablespoons finely grated lemon rind

3 cloves garlic, thinly sliced

150g rocket (arugula), shredded

⅓ cup (80ml) lemon juice

sea salt and cracked black pepper

finely grated parmesan, to serve

Cook the pasta in a large saucepan of salted, boiling water for 6–8 minutes or until al dente. Drain and keep warm. Heat the oil in a medium non-stick frying pan over high heat. Add the chilli and capers and cook for 30 seconds or until crisp. Add the lemon rind and garlic and cook for a further minute or until golden.

Add the pasta, rocket, lemon juice, salt and pepper and gently toss to combine. Divide between bowls and sprinkle with parmesan to serve.  Serves 6.

Caramel Crunch Brownie

100g dark chocolate, chopped

125g unsalted butter, chopped

1 cup (175g) brown (light brown) sugar

2 eggs

⅔ cup (100g) plain (all-purpose) flour, sifted

1 tablespoon cocoa powder

caramel crunch

2 cups (440g) caster (superfine) sugar

½ cup (125ml) water

½ cup (125ml) single (pouring) cream

50g unsalted butter

2 cups (70g) puffed rice

chocolate ganache

300g dark chocolate, chopped

½ cup (125ml) single (pouring) cream

Preheat oven to 180°C (350°F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place the sugar, eggs, flour and cocoa in a bowl with the chocolate mixture and mix until well combined. Pour into a lightly greased 20cm-square cake tin lined with non-stick baking paper and cook for 30–35 minutes or until set. Allow to cool in the tin.

To make the caramel crunch, place the sugar and water in a medium saucepan over low heat and stir, brushing any sugar crystals from the sides of the pan with a wet pastry brush. When the sugar is dissolved, increase heat to high, bring to the boil and cook, without stirring, for 8–10 minutes until golden and the mixture reaches 160ºC (350ºF) on a sugar thermometer. Carefully add the cream and butter and stir until well combined. Stir through the puffed rice and pour the caramel mixture over the brownie, smoothing the top. Set aside for 30 minutes at room temperature or until almost set.

To make the chocolate ganache, place the chocolate and cream in a saucepan over low heat and stir until melted and smooth. Pour over the caramel mixture and allow to cool at room temperature for 3 hours or until set. Slice to serve.  Serves 12.

Note: Store brownies in an airtight container at room temperature, not in the refrigerator, and enjoy within two days.

The Donna Hay magazine 100th issue collector’s edition is on sale now in supermarkets and newsagents. The digital edition for iPad and Android is available from the App Store and Google Play.

@donnahaymagazine @donna.hay #donnahaymagazine

by Arrnott Olssen
Editor Rogue Homme