Donna Hay’s latest title, One Pan Perfect is certain to become a family favourite, full of her usual fuss-free recipes and fabulous images. Verve had the privilege of catching up with Donna a few weeks ago and shares the conversation below.
Has cooking taken on a different meaning to you since the pandemic?
While it hasn’t really changed for me, it’s been so interesting to watch people’s relationship with cooking change and develop over that time. Food is so important in the fabric of our day-to-day lives and is often one of the first things people turn to for comfort and familiarity when other parts of life feel uncertain.
The kitchen has become a place of comfort during the pandemic. Why do you think this is?
While comfort was obviously such a huge reason for people taking up cooking again, I noticed so many people wanting to challenge themselves in the kitchen. I like to call them the ‘zero to sourdoughs’, but suddenly we saw people who rarely cooked taking a turn at making everything from scratch!
What inspired your latest book, One Pan Perfect?
While there’s always an occasion to get lost in cooking a huge feast or perfecting a recipe, everyone wants ways to cook smarter, faster and tastier. One Pan Perfect was inspired by that need to get something super delicious and simple onto the table, in a flash, by making everything in either one pan, pot, tray or dish.
Your publications have a signature look: photography is flooded with light, and the layouts are clean, modern, and unfussy. Tell us more about your design and food styling philosophy.
My philosophy is to keep the styling simple and let the food do the talking. Fresh ingredients do a lot of the heavy lifting when styling a plate, so I always start with the freshest I can find.
Can you tell us more about the Donna Hay catchphrase ‘turn simple into special’?
It’s a little line that was once used across my magazines, and is no less true today than it was then. You can’t beat simple food done well.
Your favourite takeout food?
Japanese – so fresh, clean, and delicate. It’s one of those cuisines that is super hard to replicate at home, so I’m always more than happy to eat in at my local restaurant.
What most inspires your cooking?
Seasonal ingredients and local produce never fail to inspire. Sustainability is super important to me, so whenever I find a new, local producer, or some delicious products that are sustainably sourced or in season, I always try to find ways to integrate them into whatever I am cooking or developing at the time.
What kitchen appliance or utensil could you not live without?
My julienne peeler saves me so much time in prep. It’s such a fantastic little gadget that allows you to julienne vegetables in an instant, making it perfect for almost-instant pickles or a veggie-packed salads. I also can’t forget my trusty food processor – lifesavers!
What’s always in your fridge?
Parmesan, fresh herbs, and snacks for my boys.
Best time-saving kitchen hack?
Get yourself a cast iron pan or pot. There’s so much versatility in cookware that can go from stovetop straight into the oven – One Pan Perfect was very inspired by that way of cooking. Delicious results for minimal clean-up are always a win in my book.
What vegetarian dish do you make better than anyone else?
I like to think I can make a fantastic fritter. The great thing about fritters is that you can take nearly any vegetable sitting in your crisper and turn it into a deliciously crispy morsel in 15 or 20 minutes.
