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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks AB.

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Speaker 2: Donna Hay is a bona fide culinary legend, known of

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Speaker 2: course for her fresh and vibrant ingredient choices, her beautiful

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Speaker 2: but minimalistic approach to food styling, and recipes that are

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Speaker 2: grounded in reality for those of us, myself included, who

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Speaker 2: are busy but still want to eat well. So if

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Speaker 2: you like the sound of one pan undone lasagna, crunchy

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Speaker 2: Chipotle chicken tray bake, and sticky pork belly that's tasty

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Speaker 2: and big on golden crunch, then Donna's new book, Too Easy,

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Speaker 2: is going to be a bit of you. And Dona

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Speaker 2: Hay is with us live this morning. Kilda, Welcome to

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Speaker 2: the show.

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Speaker 3: Thanks Jack, good morning.

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Speaker 2: It's so good to be speaking with you. I know

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Speaker 2: so many of our listeners are really excited. I'm just

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Speaker 2: going to start with a big question. Where does the

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Speaker 2: inspo come from? Is it you? Is it the publisher?

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Speaker 2: Is someone saying, Donna, can you write a book about this?

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Speaker 2: Or do you automatically know when you're publishing something new

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Speaker 2: the kind of themes that you want to extol through recipes?

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Speaker 3: I wish it was that easy. It's kind of a

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Speaker 3: combination of all of it. You know, I'm a busy

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Speaker 3: working mom. I have friends who are asking me questions

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Speaker 3: all the time, and then of course my publisher is involved.

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Speaker 3: But you know, as you mentioned in your intro, the

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Speaker 3: one pan underne Lasagna, I realized I hadn't cooked my

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Speaker 3: children lasagna for a very very long time, because even

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Speaker 3: on the weekend, Jack, I am not coming home and

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Speaker 3: layering up that deliciousness and taking two hours out of

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Speaker 3: my life for it to be consumed by very hungry

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Speaker 3: boys in a marri of minutes. So I kind of

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Speaker 3: look at things that I want to redo or is

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Speaker 3: there a quicker way to do this while getting all

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Speaker 3: the you know, the gorgeous layers and the younginness of lasagna,

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Speaker 3: And how can I reinvent mac and cheese? Is there

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Speaker 3: a better way to do this? I cannot stand at

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Speaker 3: the stove making cheese sauce for my beautiful son who

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Speaker 3: is addicted to mac and cheese anymore. So, you know,

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Speaker 3: it's just I guess it's I guess it's just life

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Speaker 3: that kind of dictates what I'm going to try and

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Speaker 3: twist and turn into a great recipe.

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Speaker 2: Well, see, that's I think there's the term right there,

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Speaker 2: twist and turn right because you you it seems to

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Speaker 2: me for the way that you look at things as

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Speaker 2: you are often reimagining right, so you're often tweaking and

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Speaker 2: certainly and too easy. That's the kind of approach you've taken.

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Speaker 2: You've you've found ways that are like really not convenience

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Speaker 2: food necessarily, but stuff that would take a bit longer

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Speaker 2: for you know, like if you're going to spen two

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Speaker 2: hours cooking at lasagna and actually there might be an

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Speaker 2: easy way to do things.

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Speaker 3: Yeah, yeah, exactly, And I think you can find those shortcuts.

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Speaker 3: And and you said, I'm not in to process food,

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Speaker 3: but I think there are some things that you can

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Speaker 3: definitely keep in your pantry that just punch above their weights.

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Speaker 3: You know, things that you might only use like was

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Speaker 3: sabi paste for example. You know you think, oh, yeah,

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Speaker 3: we just have that with sushi. Well, actually, when you

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Speaker 3: add it to a dressing or a marinade, it adds

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Speaker 3: that extra zing and it doesn't have to blow your

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Speaker 3: head off like you know me, soa paste, you know,

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Speaker 3: that adds just this extra layer to things, and it's

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Speaker 3: not just a single layer, like a salty soy or something.

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Speaker 3: It's it's a lot more so I think by you know,

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Speaker 3: discovering those kind of flavors again and adding them to

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Speaker 3: things that you wouldn't expect, like dressings and marinades. I

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Speaker 3: think it's the key to kind of that that shortcut

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Speaker 3: we're all looking for.

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Speaker 2: How do you like to shop for ingredients?

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Speaker 3: Look, I always hit the fresh produce section first, and

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Speaker 3: I kind of go from there because I am more

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Speaker 3: inspired by fresh produce. I think a lot of people

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Speaker 3: decide what's for dinner by saying, Hey, you're gonna have chicken,

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Speaker 3: But I like to kind of hit the fresh produce section.

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Speaker 3: And you know, there was just crazy, great, really white,

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Speaker 3: fantastic looking coliflower the other day. So I'm the kind

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Speaker 3: of person that passed that in my trolley and we

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Speaker 3: either make recipes with it when we get to the studio,

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Speaker 3: or I come home and I get on my own website, luckily,

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Speaker 3: and I kind of go from there because I think,

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Speaker 3: you know, when food is so expensive, if you can

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Speaker 3: just buy things that are in season, because in season

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Speaker 3: means that it's a lot more inexpensive to buy, and

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Speaker 3: you go from there. I think it's a really smart

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Speaker 3: way to start your cooking.

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Speaker 2: Yeah, And actually that's like a critical point right especially

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Speaker 2: right now. I think everyone in Australia and New Zealand

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Speaker 2: and many parts of the world is kind of feeling

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Speaker 2: the pinch at the moment. So do you have other

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Speaker 2: tips outside outside of cooking seat you know, using seasonal

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Speaker 2: ingredients for trying to have delicious meals but on a

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Speaker 2: pretty good budget.

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Speaker 3: You know, I would always say to start with the

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Speaker 3: veg first. And I know this horrifies some people, but

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Speaker 3: if you replace a couple of meals with veg instead

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Speaker 3: of always going for a slab of chicken or beef

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Speaker 3: or whatever you're buying in the kind of meat aisle,

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Speaker 3: you can really save a lot of money. And I

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Speaker 3: love eating veg dishes, so I think, you know, I

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Speaker 3: think they should stand up to converting meat eater is over.

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Speaker 3: So I always make them full of flavor and you know,

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Speaker 3: really textured and crunchy. They're not insipid and just you know,

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Speaker 3: not satisfying. I think the keys are really good vedged recipes.

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Speaker 3: You eat it and you go, oh my goodness, this

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Speaker 3: is so full of young Yeah, like with the cauliflower

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Speaker 3: I coated it. It's in the book. I don't think

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Speaker 3: I still stuck to script because I didn't have a

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Speaker 3: book at home. I gave it away on the way home,

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Speaker 3: which is so me. But it's it was a tiny

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Speaker 3: little bit of honey, smoky pepika coating that then you

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Speaker 3: crisp up on the outside of the couliflower and so addictive.

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Speaker 2: Yeah, I mean that's beautiful a and yeah, it's kind

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Speaker 2: of a it's a relatively simple combination, but there's such

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Speaker 2: a richness in that day, especially with the type.

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Speaker 3: Yeah, and then the tainani makes such a great crust

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Speaker 3: on the outside of the cauliflower, so they've got this

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Speaker 3: beautiful brown crunch on the outside, and then you know,

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Speaker 3: the softer couliflower on the inside.

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Speaker 2: Yeah. Do you boys cook?

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Speaker 3: You know, there's a funny thing about boys is that

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Speaker 3: they will cook when they're starving, which in my case,

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Speaker 3: in my house, as you can imagine, Jack, there's always

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Speaker 3: someone starving to death. Of course, of course, yeah, they will.

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Speaker 3: They will. We've got a bit of an age range.

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Speaker 3: The little ones will cook with me. The big ones

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Speaker 3: cook when they're starving.

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Speaker 2: Right, So they're like they're very much like cooking for

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Speaker 2: sustenance rather than pleasure at the moment.

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Speaker 3: Yeah, I'm the week, and sometimes I see them with

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Speaker 3: a little bit more time. They're making something elaborate. But

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Speaker 3: I think as rebellious children, they wouldn't follow one of

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Speaker 3: my recipes yet. Yeah, unless they're baking like they want to.

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Speaker 3: They want to impress me. So they're usually making up

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Speaker 3: some concoction of their own.

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Speaker 2: Oh that's good though, So they're creative.

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Speaker 3: About it, Yeah they are. They definitely are we.

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Speaker 2: I mean, successfully creative if they're cooking up a concoin.

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Speaker 2: I remember the meals that I made my appearance as

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Speaker 2: a kid, and I don't think they were They were

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Speaker 2: necessarily leaping to try them.

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Speaker 3: You know, let's just say, Jack, they're probably somewhere between

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Speaker 3: there and and edible, but they're eating them.

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Speaker 2: So yeah, yeah, yeah, so's that's something. What inspires you

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Speaker 2: today compared to say, teen or fifteen years ago.

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Speaker 3: Oh that's a really good question. I think maybe there's

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Speaker 3: more environmental impacts and other impacts just in the background

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Speaker 3: that I don't spook about.

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Speaker 2: Interesting, tell us more about that.

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Speaker 3: Yeah, Well, we just touched on the veggio recipes, right,

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Speaker 3: So not everyone in my house is happy to eat veg.

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Speaker 1: Yeah.

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Speaker 3: I have big six foot three, you know, teenage boys,

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Speaker 3: so they're like, what, I'm not doing that? So I think,

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Speaker 3: you know, there's a a lot to be said about

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Speaker 3: our food chain and where it comes from without getting

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Speaker 3: down that wormhole. But you know, I really try and

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Speaker 3: deliver recipes that maybe just have a little less chicken

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Speaker 3: breast than were sort of have somehow got used to eating.

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Speaker 3: So I'm mindful of the guidelines. Is okay, we need

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Speaker 3: this much steak or chicken and stuff. So I kind

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Speaker 3: of do that in the background, but I don't just

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Speaker 3: leave things out. I will add something else in to

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Speaker 3: make that feel like a really satisfying meal. But I don't,

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Speaker 3: you know, it's I've kind of feel like you've touched

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Speaker 3: on something. I kind of feel like it's my responsibility

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Speaker 3: to be, you know, to be a little bit more

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Speaker 3: mindful of those things. It's not just cost of living,

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Speaker 3: it's health and what habits have we fallen into. You know,

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Speaker 3: how big is that chicken breastack? Should you be eating

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Speaker 3: the whole thing or is it not? On our dietary guidelines?

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Speaker 2: Yeah, And I think you're totally right. We have kind

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Speaker 2: of maybe just slip into a bit of a place

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Speaker 2: where a lot of us think you have to have

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Speaker 2: meat with if we dinner, and actually there are many

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Speaker 2: parts of the world where you know, you might only

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Speaker 2: have meat once a week if you're lucky.

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Speaker 3: Yeah, And we have fallen into that marketing of you know,

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Speaker 3: there's only protein in meat, and there's only all the

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Speaker 3: proteins in meat, and it was just marketing that should

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Speaker 3: have been stopped a long time ago.

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Speaker 2: Mmmmmm No, I totally agree. That's really interesting. Ear fries

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Speaker 2: so and too easy. You have included some ear fryer options.

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Speaker 2: How do you feel about ear fries?

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Speaker 3: O'kay? So my boys would come to me with their

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Speaker 3: phones because I have older boys social media, going Mum,

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Speaker 3: can we cook this well social media? I'd be like, no,

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Speaker 3: and that looks like it came. That's disgusting, Look like, no,

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Speaker 3: we're not buying an air fry. We're not buying. So

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Speaker 3: resisted for so long, and then we were just chatting

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Speaker 3: in the office and I was like, Okay, why don't

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Speaker 3: we just buy one and see what the hype is about,

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Speaker 3: because you know the stats we got that every doing

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Speaker 3: three households in America on an air fryer. You know,

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Speaker 3: we were just being inundated with these stats. So I

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Speaker 3: was like, Okay, we're gonna buy one. We're gonna buy one,

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Speaker 3: We're gonna jump in. We're gonna be those people. And

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Speaker 3: as much as I would never throw a whole chicken

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Speaker 3: in my air fry I'm just not that person. I

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Speaker 3: have a perfectly good oven jack in a roasting pan,

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Speaker 3: you know, and I do love the process of cooking,

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Speaker 3: so I'm not about to stick something in a drawer

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Speaker 3: and hope for the best. So what we did find

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Speaker 3: is that adding super crunch to things and a little

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Speaker 3: bit of speed, that you could make some things that

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Speaker 3: were really great. I don't think it's necessarily big chunks

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Speaker 3: of protein, but little bites of caramelized pork belly. And

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Speaker 3: then I do a pie just out of a flower

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Speaker 3: tortilla that you just stuff with ricotta and spinach, or

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Speaker 3: you can do you know, leftover chicken and ricotta and

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Speaker 3: leftover veedge, whatever you've got in the fridge and make

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Speaker 3: these really crunchy little pies in your air fryer. Still,

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Speaker 3: you know, do a great dinner, yeah, and full of nutrition.

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Speaker 3: But yeah, I kind of that chapter HONEYE bought an

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Speaker 3: air fryar is kind of my my version of air

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Speaker 3: friar Jack. Yeah, not my son's version of air fry.

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Speaker 2: Sure, But I mean it's like, because when aar fries

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Speaker 2: came out, I thought, oh, here we go. You know,

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Speaker 2: here's another The ear fries are going to be the

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Speaker 2: new popcorn makers, you know, just totally a totally unnecessary

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Speaker 2: kitchen implement. But I wonder if they've meant it, or

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Speaker 2: you know, even bread makers. And I know that breed

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Speaker 2: makers have kind of come back again a little bit,

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Speaker 2: but you know, remember when everyone had a breed maker

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Speaker 2: in about two thousand and four. You know, I thought

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Speaker 2: I was the new bread maker. But now but it

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Speaker 2: feels like it's gone to the next level. And like

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Speaker 2: you say, the recipes that you've shared and Too Easy

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Speaker 2: for air Fries are kind of maybe it's ear fries

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Speaker 2: but not like air fryer meals that you might see

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Speaker 2: on Instagram. Is that fair?

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Speaker 3: Yeah? Yeah, yeah, it's not my eighteen year old's TikTok feed,

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Speaker 3: Yes for sure.

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Speaker 1: Yeah.

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Speaker 3: Yeah, thank goodness.

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Speaker 2: Well, look, congratulations on Too Easy, and thank you because

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Speaker 2: I know so many people who'll be listening right now.

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Speaker 2: Love your cooking and love your recipes, but they also

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Speaker 2: love the idea of having a whole set of new,

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Speaker 2: really easy, affordable recipes that they'll be able to share

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Speaker 2: with their families. They look delicious, So we really appreciate

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Speaker 2: your time.

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Speaker 3: Thanks so much.

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Speaker 2: Jack really appreciate it. That is Donahy. Her new book

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Speaker 2: is Too Easy, and all of the details for it

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Speaker 2: will be up on the News Talks HEEDB website

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Speaker 1: For more from Saturday Morning with Jack Tame, Listen live

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Speaker 1: to News Talks dB from nine am Saturday, or follow

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Speaker 1: the podcast on iHeartRadio.