1 00:00:02,200 --> 00:00:08,000 Speaker 1: Donnahey is widely regarded as the defining culinary voice of Australia, 2 00:00:08,360 --> 00:00:12,240 Speaker 1: known for her signature, light, clean esthetic and an influence 3 00:00:12,320 --> 00:00:16,400 Speaker 1: that now extends all around the world. Her beautifully produced 4 00:00:16,400 --> 00:00:20,400 Speaker 1: Dona Hay magazine was a runaway success, followed by cookbooks, 5 00:00:20,440 --> 00:00:24,119 Speaker 1: television projects and a range of products spanning homewares to 6 00:00:24,200 --> 00:00:28,160 Speaker 1: pantry staples. Her latest book, her thirty third and I 7 00:00:28,200 --> 00:00:31,200 Speaker 1: have it right here. We were just talking about how 8 00:00:31,320 --> 00:00:34,879 Speaker 1: beautiful it is and how heavy it is, has just 9 00:00:35,000 --> 00:00:40,680 Speaker 1: been released internationally, celebrating modern coastal cooking. Donna is such 10 00:00:40,760 --> 00:00:43,640 Speaker 1: a pleasure to see you and be with you today, 11 00:00:43,800 --> 00:00:47,120 Speaker 1: even though we are three thousand miles away. 12 00:00:48,000 --> 00:00:50,640 Speaker 2: It's great to see you too, Martha. It's been such 13 00:00:50,640 --> 00:00:51,839 Speaker 2: a long time. 14 00:00:51,640 --> 00:00:55,080 Speaker 1: It has been I last saw you, guess when two 15 00:00:55,080 --> 00:00:57,920 Speaker 1: thousand and one. That was a long time and it's 16 00:00:58,000 --> 00:01:01,040 Speaker 1: twenty five years ago. Here's the picture of us. 17 00:01:01,120 --> 00:01:06,720 Speaker 2: No, oh, my gosh, I had the best time ever. 18 00:01:07,160 --> 00:01:10,320 Speaker 1: And it's so funny because our careers have sort of 19 00:01:10,400 --> 00:01:14,399 Speaker 1: like paralleled each other on other sides of the world, 20 00:01:14,440 --> 00:01:18,080 Speaker 1: opposite sides of the world, which was so interesting to 21 00:01:18,160 --> 00:01:22,840 Speaker 1: me that here's another blonde, beautiful girl doing the same 22 00:01:23,000 --> 00:01:25,559 Speaker 1: kinds of things I was doing down on the other 23 00:01:25,880 --> 00:01:28,360 Speaker 1: side of the world, and you introduced us to so 24 00:01:28,640 --> 00:01:33,160 Speaker 1: many interesting aspects of your native country. And I visited 25 00:01:33,160 --> 00:01:34,880 Speaker 1: Australia several times since then. 26 00:01:34,920 --> 00:01:37,440 Speaker 2: Do you know that I was at your talk recently 27 00:01:37,680 --> 00:01:38,520 Speaker 2: in the audience? 28 00:01:38,840 --> 00:01:41,800 Speaker 1: Yeah? Oh you were okay, Yeahlas, and I went. I 29 00:01:41,840 --> 00:01:45,160 Speaker 1: took my grandchildren to Tasmania, which and it was such 30 00:01:45,160 --> 00:01:49,000 Speaker 1: a fatuus trip, Oh beautiful. And I've visited friends in 31 00:01:49,000 --> 00:01:53,040 Speaker 1: Australia over the years. I just love where you come from. 32 00:01:53,440 --> 00:01:59,560 Speaker 1: The food, the raw materials, everything so utterly fantastic in Australia. 33 00:02:00,400 --> 00:02:04,360 Speaker 1: So you had the opportunity to come to work, come 34 00:02:04,480 --> 00:02:06,600 Speaker 1: work for me then, which would have brought you to 35 00:02:06,640 --> 00:02:09,639 Speaker 1: an entirely different audience. You remember that in two thousand 36 00:02:09,680 --> 00:02:13,440 Speaker 1: and one, and you made the decision not you. 37 00:02:15,520 --> 00:02:18,400 Speaker 2: It was a fantastic opportunity, don't get me wrong, and 38 00:02:18,440 --> 00:02:21,360 Speaker 2: it was a tough decision. But I do have you 39 00:02:21,639 --> 00:02:25,520 Speaker 2: to thank for my entire career, Matha, because after I 40 00:02:25,600 --> 00:02:28,800 Speaker 2: met you that day on your TV show, and you 41 00:02:28,880 --> 00:02:31,680 Speaker 2: were so generous with your time and you showed me 42 00:02:31,720 --> 00:02:36,000 Speaker 2: around and I saw your proprim and everything and your 43 00:02:36,080 --> 00:02:41,720 Speaker 2: detail and I finally felt like I found someone who 44 00:02:42,280 --> 00:02:44,280 Speaker 2: understood and so. 45 00:02:45,120 --> 00:02:45,560 Speaker 1: I don't know. 46 00:02:45,760 --> 00:02:50,600 Speaker 2: After meeting you and seeing everything, I felt like I 47 00:02:50,760 --> 00:02:55,160 Speaker 2: belonged in my creative world that I wanted to create, 48 00:02:55,200 --> 00:02:56,440 Speaker 2: and you kind of in. 49 00:02:56,400 --> 00:02:59,560 Speaker 1: A similar sphere. Although we were so yeah, thousands and 50 00:02:59,600 --> 00:03:02,920 Speaker 1: thousands of miles apart, it was like we were twin sisters. 51 00:03:03,400 --> 00:03:06,399 Speaker 2: Yeah, And meeting you sort of gave me permission, and 52 00:03:07,000 --> 00:03:09,640 Speaker 2: it felt like it gave me the confidence that I 53 00:03:09,760 --> 00:03:13,760 Speaker 2: could do this creative project, that I wasn't insane, and 54 00:03:13,800 --> 00:03:17,160 Speaker 2: that I loved the detail and loving the detail and 55 00:03:18,120 --> 00:03:21,680 Speaker 2: you know, being a perfectionist, which is not a bad thing, 56 00:03:22,080 --> 00:03:24,440 Speaker 2: as you I don't need to tell you this, and 57 00:03:24,600 --> 00:03:26,679 Speaker 2: you know, of course, if I'm writing your recipe, you 58 00:03:26,720 --> 00:03:29,200 Speaker 2: want me to be a perfectionist. And you don't get 59 00:03:29,280 --> 00:03:32,239 Speaker 2: to create things like magazines and things that we've done 60 00:03:32,320 --> 00:03:35,160 Speaker 2: unless you do have that level of perfection and that 61 00:03:35,320 --> 00:03:38,960 Speaker 2: OCD and everything else that comes with it. So thank you, 62 00:03:39,440 --> 00:03:40,480 Speaker 2: thank you so much. 63 00:03:40,800 --> 00:03:43,160 Speaker 1: Well, what choices did you make early on in your 64 00:03:43,200 --> 00:03:46,800 Speaker 1: career at publications like Marie Clare for example, Because you 65 00:03:46,840 --> 00:03:49,600 Speaker 1: did work for Marie Clair that helped you set up 66 00:03:49,680 --> 00:03:51,560 Speaker 1: and develop your own brand. 67 00:03:52,080 --> 00:03:55,640 Speaker 2: Well, I guess then, I just I was super young, 68 00:03:55,720 --> 00:03:59,320 Speaker 2: but I started to trust my gut instinct. I also 69 00:03:59,400 --> 00:04:03,560 Speaker 2: reported to fashion director who is a very colorful, true creative. 70 00:04:03,600 --> 00:04:05,760 Speaker 2: And I don't know if you've found this, Martha, but 71 00:04:06,120 --> 00:04:09,720 Speaker 2: it's not often that you make true creatives through your career. 72 00:04:09,960 --> 00:04:12,280 Speaker 2: You know, there's a lot of people that can follow 73 00:04:12,320 --> 00:04:15,280 Speaker 2: a great trend and that can execute it really well. 74 00:04:15,320 --> 00:04:18,680 Speaker 2: But when you meet those true creative people, I think 75 00:04:18,680 --> 00:04:20,800 Speaker 2: it's a magical time in your life. 76 00:04:20,839 --> 00:04:24,920 Speaker 1: I totally agree, because when I started my magazine, I 77 00:04:25,000 --> 00:04:29,760 Speaker 1: found early on just what I call geniuses in the 78 00:04:29,800 --> 00:04:33,840 Speaker 1: lifestyle sector. I mean, I found Gail Towie, I found 79 00:04:34,040 --> 00:04:37,920 Speaker 1: is old and lovely. I found people that really helped 80 00:04:37,960 --> 00:04:42,400 Speaker 1: me execute my dream in a way that totally complimentary. 81 00:04:42,880 --> 00:04:44,839 Speaker 1: And you did the same thing. I know you did, 82 00:04:44,880 --> 00:04:49,479 Speaker 1: because you produced a magazine that was as beautiful as 83 00:04:49,520 --> 00:04:53,640 Speaker 1: Martha Stewart Living magazine. We were on parallel has only different. 84 00:04:53,880 --> 00:04:56,160 Speaker 2: Oh thank you, my goodness. 85 00:04:56,400 --> 00:05:01,440 Speaker 1: I've always felt that way, always, and no end just admiration, 86 00:05:01,800 --> 00:05:06,039 Speaker 1: by the way. Absolutely, I could have been envious of you, Donna. 87 00:05:06,080 --> 00:05:11,240 Speaker 2: Hey, no, no, You're always streets ahead of me. Martha 88 00:05:11,360 --> 00:05:13,640 Speaker 2: streets ahead. You're always my inspiration. 89 00:05:14,400 --> 00:05:18,400 Speaker 1: You did very beautifully in the same sphere. But you 90 00:05:18,560 --> 00:05:20,880 Speaker 1: like lifestyle as much as I did, and it showed 91 00:05:20,960 --> 00:05:24,520 Speaker 1: in your work. Talk about that, talk about lifestyle and 92 00:05:24,560 --> 00:05:27,520 Speaker 1: living in all the areas that are involved. 93 00:05:27,000 --> 00:05:30,000 Speaker 2: In that well. And I think that goes back to 94 00:05:30,760 --> 00:05:35,000 Speaker 2: oh wait, like staying in Australia to start my career. 95 00:05:36,040 --> 00:05:39,799 Speaker 2: It is very much a way of living in Australia. 96 00:05:39,839 --> 00:05:43,359 Speaker 2: We take that kind of downtime. We take our lifestyle 97 00:05:43,520 --> 00:05:46,080 Speaker 2: very seriously. It's probably the only thing we take seriously 98 00:05:46,720 --> 00:05:48,960 Speaker 2: is the amount of time we spend it out of 99 00:05:49,000 --> 00:05:52,360 Speaker 2: work and how precious that is. And you've been there, Martha. 100 00:05:52,440 --> 00:05:55,840 Speaker 2: We're a very casual kind of person, so you know 101 00:05:56,040 --> 00:06:00,960 Speaker 2: downtime and lifestyle is important. It's quite unique. It's very casual, 102 00:06:01,320 --> 00:06:05,400 Speaker 2: it's very coastal, and I find that super inspiring just 103 00:06:05,440 --> 00:06:07,560 Speaker 2: being near the water and having that freedom. 104 00:06:08,040 --> 00:06:12,000 Speaker 1: And your work is visually distinct. It's unique for an 105 00:06:12,080 --> 00:06:17,799 Speaker 1: individual to have that distinct esthetic. It's clear, it's luminous, 106 00:06:18,080 --> 00:06:21,520 Speaker 1: it's restrained. And how did you arrive at that aesthetic? 107 00:06:21,680 --> 00:06:24,479 Speaker 1: And was it intentional from the very beginning? Because when 108 00:06:24,520 --> 00:06:27,919 Speaker 1: you go through your books, there's always that beauty that 109 00:06:28,160 --> 00:06:31,240 Speaker 1: is very and all pictures are kind of related to 110 00:06:31,279 --> 00:06:33,960 Speaker 1: all other pictures. How did you arrive at that? Or 111 00:06:33,960 --> 00:06:36,000 Speaker 1: is that just a natural aesthetic of yours? 112 00:06:36,320 --> 00:06:39,120 Speaker 2: No, it wasn't a natural thing. I guess when I started, 113 00:06:39,440 --> 00:06:41,440 Speaker 2: I thought that I was never going to make it 114 00:06:41,480 --> 00:06:43,719 Speaker 2: because it was more than just the food. It was 115 00:06:43,760 --> 00:06:47,000 Speaker 2: about the nap can rings and so much more. I 116 00:06:47,080 --> 00:06:49,280 Speaker 2: was not very good at all that matha putting all 117 00:06:49,320 --> 00:06:49,960 Speaker 2: that together. 118 00:06:50,240 --> 00:06:52,039 Speaker 1: Do you find a good art director right away? 119 00:06:52,800 --> 00:06:56,840 Speaker 3: No, we don't have budget far director in AUSTRALI your 120 00:06:56,960 --> 00:07:01,080 Speaker 3: heads all in so I just pared it back, and 121 00:07:01,120 --> 00:07:03,360 Speaker 3: I guess I started back in the Murray Clay days 122 00:07:03,360 --> 00:07:04,480 Speaker 3: and I wondered. 123 00:07:04,120 --> 00:07:06,760 Speaker 2: Why when you were at a restaurant, beautiful white linens, 124 00:07:06,800 --> 00:07:09,520 Speaker 2: the food arrived and there was that kind of wow moment, 125 00:07:09,560 --> 00:07:12,440 Speaker 2: you know, that real kind of in hell kind of oh, 126 00:07:12,480 --> 00:07:15,720 Speaker 2: you know, like this is so pretty. So I just thought, well, 127 00:07:15,920 --> 00:07:19,280 Speaker 2: maybe that's what's missing. Maybe what I should do is 128 00:07:19,760 --> 00:07:23,560 Speaker 2: use the beautiful Australian produce and be more about the 129 00:07:23,600 --> 00:07:27,440 Speaker 2: white plate and let the food shine. So it was 130 00:07:27,560 --> 00:07:30,840 Speaker 2: out of default of not having an art director and 131 00:07:31,520 --> 00:07:34,320 Speaker 2: just playing to my strengths, and I guess that's really 132 00:07:34,320 --> 00:07:36,880 Speaker 2: what you can do as a creative is just, you know, 133 00:07:37,080 --> 00:07:39,760 Speaker 2: start at the basics, build on what you're good at, 134 00:07:39,960 --> 00:07:43,080 Speaker 2: and then start adding the props and the lifestyle later 135 00:07:43,200 --> 00:07:45,920 Speaker 2: when you get your confidence and you get your style 136 00:07:46,040 --> 00:07:49,000 Speaker 2: and your rhythm. So that's really how I started it. 137 00:07:49,480 --> 00:07:54,120 Speaker 1: Donna, Hey, the magazine became such a defining publication all 138 00:07:54,160 --> 00:07:56,960 Speaker 1: over the world. How did you build your creative team? 139 00:07:57,000 --> 00:08:01,640 Speaker 1: And including the photographer Coln Poolers who used several times 140 00:08:01,680 --> 00:08:05,000 Speaker 1: in America too, What a great, great photographer. 141 00:08:05,800 --> 00:08:10,320 Speaker 2: Yeah, fantastic. I think for me it's important to create 142 00:08:10,360 --> 00:08:13,560 Speaker 2: a team of like minded people. But I also think 143 00:08:13,880 --> 00:08:15,880 Speaker 2: you need to create a team around you that's also 144 00:08:15,920 --> 00:08:19,000 Speaker 2: going to stretch you and challenge you. You know, that's 145 00:08:19,080 --> 00:08:22,440 Speaker 2: kind of like that, Yes, Donna, thing doesn't work, It 146 00:08:22,480 --> 00:08:25,640 Speaker 2: doesn't move you forward, it doesn't keep you current. So 147 00:08:25,760 --> 00:08:28,800 Speaker 2: I wanted to create a team that would challenge me, 148 00:08:29,040 --> 00:08:32,480 Speaker 2: that were like minded, and that would always be of 149 00:08:32,559 --> 00:08:37,240 Speaker 2: the same mindset that okay is not good enough. Things 150 00:08:37,480 --> 00:08:41,320 Speaker 2: just can't be okay. Anyone can do okay, right, Martha, 151 00:08:41,920 --> 00:08:43,960 Speaker 2: but we need to do better than okay. 152 00:08:44,160 --> 00:08:47,680 Speaker 1: I totally agree. What year did donnahy the magazine start. 153 00:08:48,160 --> 00:08:52,960 Speaker 2: Oh my goodness, Arthur, I don't know, a long time ago. 154 00:08:53,520 --> 00:08:55,880 Speaker 1: Oh, two thousand and one. Oh just then, oh, okay, 155 00:08:55,880 --> 00:08:58,480 Speaker 1: two thousand and one. Other is telling me two thousand 156 00:08:58,520 --> 00:08:58,839 Speaker 1: and one. 157 00:08:58,920 --> 00:09:02,160 Speaker 2: I know it went for seven years, and I always 158 00:09:02,240 --> 00:09:04,880 Speaker 2: knew that I wanted to go out on top and 159 00:09:04,960 --> 00:09:09,360 Speaker 2: that I couldn't sustain all the deadlines and all the pressure, 160 00:09:09,480 --> 00:09:12,079 Speaker 2: and I wanted to try my hand. 161 00:09:11,840 --> 00:09:15,760 Speaker 1: At something else. And you created how many recipes do 162 00:09:15,760 --> 00:09:17,320 Speaker 1: you think over that period of time? 163 00:09:17,760 --> 00:09:21,640 Speaker 2: Oh my goodness, Well it was seventeen years. There was 164 00:09:21,920 --> 00:09:25,280 Speaker 2: eighty two, one hundred and twenty recipes in each issue. 165 00:09:25,600 --> 00:09:25,840 Speaker 1: Wow. 166 00:09:26,400 --> 00:09:29,160 Speaker 2: Six times a year for the main mag four times 167 00:09:29,160 --> 00:09:32,319 Speaker 2: a year for the Fresh and Light mag one kid's edition. 168 00:09:33,200 --> 00:09:34,520 Speaker 2: Oh that's a lot. 169 00:09:34,720 --> 00:09:38,239 Speaker 1: You did a lot, and all of that is available 170 00:09:38,280 --> 00:09:39,200 Speaker 1: now online. 171 00:09:39,480 --> 00:09:40,480 Speaker 2: No, it's gone. 172 00:09:40,679 --> 00:09:41,240 Speaker 1: It's gone. 173 00:09:41,600 --> 00:09:43,800 Speaker 2: And all my magazine archives are gone. 174 00:09:44,240 --> 00:09:47,720 Speaker 1: Oh but you didn't put you didn't digitize them. 175 00:09:48,280 --> 00:09:51,080 Speaker 2: Let's just say they weren't mine to digitize, Martha. 176 00:09:51,600 --> 00:09:56,120 Speaker 1: Oh, okay, okay. But the recipes, I mean, I guess 177 00:09:56,120 --> 00:09:58,760 Speaker 1: they're in your books too, and they're such good recipes. 178 00:09:59,080 --> 00:10:01,199 Speaker 2: Yeah, there's a few on line, but you know, we 179 00:10:01,240 --> 00:10:03,800 Speaker 2: move on and we create new things for ourselves. 180 00:10:04,120 --> 00:10:07,720 Speaker 1: Yeah, after two decades, well seventeen years, you say that 181 00:10:07,800 --> 00:10:11,560 Speaker 1: of the magazine. What felt more important to you about 182 00:10:11,600 --> 00:10:16,760 Speaker 1: stepping away? Evolving your work writing more books? What did 183 00:10:16,840 --> 00:10:19,520 Speaker 1: you think that you were going to do after stepping away? 184 00:10:20,480 --> 00:10:23,680 Speaker 2: I wasn't sure, Martha. I wasn't sure, but I didn't 185 00:10:23,720 --> 00:10:26,440 Speaker 2: think I could make a clear decision while I was 186 00:10:26,480 --> 00:10:30,160 Speaker 2: in that kind of runaway train of deadlines. I just 187 00:10:30,240 --> 00:10:32,600 Speaker 2: kind of knew in my heart that I'd done what 188 00:10:32,679 --> 00:10:35,120 Speaker 2: I wanted to do and that there must be something 189 00:10:35,160 --> 00:10:38,200 Speaker 2: new to do. So I was kind of taking a 190 00:10:38,280 --> 00:10:41,960 Speaker 2: leap of faith, but I just knew that new kind 191 00:10:41,960 --> 00:10:44,560 Speaker 2: of the universe, the new things wouldn't come to me 192 00:10:44,720 --> 00:10:47,520 Speaker 2: unless I moved first. You know, I don't believe that 193 00:10:47,559 --> 00:10:50,040 Speaker 2: you can just sit in the one place expecting new 194 00:10:50,080 --> 00:10:52,880 Speaker 2: things to happen. So it was kind of a scary thing. 195 00:10:52,920 --> 00:10:55,839 Speaker 2: It took a lot of people off guard. But it 196 00:10:55,880 --> 00:10:57,800 Speaker 2: was a great time in my life. But I just 197 00:10:57,920 --> 00:10:59,680 Speaker 2: felt like it was coming to an end. 198 00:11:00,080 --> 00:11:03,080 Speaker 1: What year was that when you decided to stop that 199 00:11:03,200 --> 00:11:04,280 Speaker 1: and start something new. 200 00:11:04,679 --> 00:11:07,640 Speaker 2: It must have been two thousand and eighteen. 201 00:11:08,240 --> 00:11:11,040 Speaker 1: Well, my one of my mottos Donna is. Yeah, when 202 00:11:11,040 --> 00:11:15,400 Speaker 1: you're through changing, you're through, and so you love that. 203 00:11:15,480 --> 00:11:18,760 Speaker 1: You seem to have the same kind of idea that 204 00:11:19,120 --> 00:11:22,600 Speaker 1: change is good. And I just totally believe change is good. 205 00:11:23,000 --> 00:11:24,960 Speaker 2: Yeah, And I think if you're going to head up 206 00:11:25,040 --> 00:11:28,640 Speaker 2: creative projects, you've got to love change. Not everyone loves change, 207 00:11:28,880 --> 00:11:31,280 Speaker 2: but I love change. And you have to do that 208 00:11:31,440 --> 00:11:34,440 Speaker 2: every magazine or every book, right, you have to love 209 00:11:34,480 --> 00:11:36,760 Speaker 2: the change. You have to love putting it to print 210 00:11:36,800 --> 00:11:41,040 Speaker 2: and a new thing happening. Yeah, it was about stepping 211 00:11:41,080 --> 00:11:43,960 Speaker 2: away to find something new and maybe there wasn't going 212 00:11:44,040 --> 00:11:46,040 Speaker 2: to be anything new, and I had to be okay 213 00:11:46,080 --> 00:11:46,880 Speaker 2: with that as well. 214 00:11:47,880 --> 00:11:51,320 Speaker 1: When you speak about simplicity, which was like a key 215 00:11:51,400 --> 00:11:55,120 Speaker 1: word when you started your magazine, keep things simple but 216 00:11:55,240 --> 00:11:59,559 Speaker 1: not too simple, like Albert Einstein talked about. That's one 217 00:11:59,559 --> 00:12:02,960 Speaker 1: of my quotes from Albert Einstein. What does simple mean 218 00:12:03,000 --> 00:12:05,720 Speaker 1: to you? Now? Has your idea of simple changed? 219 00:12:06,360 --> 00:12:08,880 Speaker 2: I think my idea of simple has changed as the 220 00:12:08,920 --> 00:12:13,640 Speaker 2: world has changed. I think, you know, they're maybe my 221 00:12:13,760 --> 00:12:17,720 Speaker 2: idea of simple entertaining has shifted a little bit, because 222 00:12:18,080 --> 00:12:21,320 Speaker 2: as you grow older, you realize that simple entertaining of 223 00:12:21,360 --> 00:12:25,199 Speaker 2: your friends can mean so much more than just sharing 224 00:12:25,240 --> 00:12:28,520 Speaker 2: a meal. It's actually the best time in your week 225 00:12:28,760 --> 00:12:32,200 Speaker 2: is to sit down with your friends and connect and 226 00:12:32,320 --> 00:12:36,200 Speaker 2: laugh and share food. So I want them to feel grateful. 227 00:12:36,760 --> 00:12:39,000 Speaker 2: I want to be grateful for their friendship. I want 228 00:12:39,040 --> 00:12:41,679 Speaker 2: to be grateful for their counsel and everything that they 229 00:12:41,720 --> 00:12:44,240 Speaker 2: add to my life. So before I used to just 230 00:12:44,360 --> 00:12:47,000 Speaker 2: kind of like casually entertain, but now I like to 231 00:12:47,040 --> 00:12:49,160 Speaker 2: do a little bit more. I think it shows them 232 00:12:49,240 --> 00:12:52,720 Speaker 2: that I appreciate them, and as the world goes mad, 233 00:12:52,800 --> 00:12:55,280 Speaker 2: I like to create a small haven at home where 234 00:12:55,320 --> 00:12:58,920 Speaker 2: we can disconnect and be casual in laugh and tell 235 00:12:59,000 --> 00:13:02,280 Speaker 2: stories and and have a little bit of fun times 236 00:13:02,320 --> 00:13:02,800 Speaker 2: to get them. 237 00:13:03,160 --> 00:13:06,320 Speaker 1: We should all have that ability and have that leisure 238 00:13:06,520 --> 00:13:09,280 Speaker 1: to do it. I mean my dinner parties. They become 239 00:13:09,520 --> 00:13:12,560 Speaker 1: less frequent the busier I get. And I'm so busy 240 00:13:12,679 --> 00:13:16,920 Speaker 1: right now, but I miss having the dinner parties. In fact, 241 00:13:17,559 --> 00:13:21,440 Speaker 1: I decided this spring to kind of refresh my entire 242 00:13:21,600 --> 00:13:24,960 Speaker 1: house so that I would feel even more able to 243 00:13:25,320 --> 00:13:30,080 Speaker 1: entertain more so that I'm busy upholstering and putting down 244 00:13:30,120 --> 00:13:33,480 Speaker 1: new rugs and getting I have five dogs and four 245 00:13:33,559 --> 00:13:36,320 Speaker 1: cats in the house, trying to train them to behave, 246 00:13:36,760 --> 00:13:40,720 Speaker 1: you know, and growing more vegetables, growing more stuff on 247 00:13:40,760 --> 00:13:43,000 Speaker 1: my farm so that I can use that more. And 248 00:13:43,040 --> 00:13:46,559 Speaker 1: in my own personal entertaining and cooking O wow, amazing, 249 00:13:46,640 --> 00:13:49,640 Speaker 1: and trying to figure out how to do it more 250 00:13:49,760 --> 00:13:51,680 Speaker 1: myself than with other people too. 251 00:13:52,040 --> 00:13:52,439 Speaker 2: Yeah. 252 00:13:52,520 --> 00:13:56,080 Speaker 1: I mean I've been having kitchen dinners, for example, just 253 00:13:56,280 --> 00:13:58,880 Speaker 1: sitting at the kitchen counter. We have a big white 254 00:13:58,920 --> 00:14:02,200 Speaker 1: marble counter, and my friends really enjoy coming over on 255 00:14:02,320 --> 00:14:04,640 Speaker 1: like a Friday night, which in our town a Friday 256 00:14:04,720 --> 00:14:08,040 Speaker 1: night can be deadly because people are tired from a 257 00:14:08,080 --> 00:14:11,240 Speaker 1: work a week work in New York. Everybody in Bedford's 258 00:14:11,280 --> 00:14:13,760 Speaker 1: kind of a commuter to New York, right. We just 259 00:14:14,000 --> 00:14:17,320 Speaker 1: like sitting down and having the best pasta or the 260 00:14:17,360 --> 00:14:19,960 Speaker 1: best fresh soup or you know something like that, and 261 00:14:20,000 --> 00:14:24,120 Speaker 1: a delicious dessert. I think that that really means something 262 00:14:24,120 --> 00:14:25,400 Speaker 1: to your friends, don't you. 263 00:14:26,080 --> 00:14:28,960 Speaker 2: Yeah, what a wonderful way to slide into the weekend. 264 00:14:29,680 --> 00:14:32,480 Speaker 2: That is just setting you up for a fantastic weekend, 265 00:14:32,560 --> 00:14:32,920 Speaker 2: isn't it. 266 00:14:33,120 --> 00:14:35,400 Speaker 1: When do you like to entertain any day of the week. 267 00:14:35,960 --> 00:14:38,640 Speaker 2: I am a Sunday lunch girl. 268 00:14:38,800 --> 00:14:40,720 Speaker 1: Oh see that's nice. 269 00:14:40,720 --> 00:14:44,160 Speaker 2: Yeah, because I find that I'm probably the most relaxed 270 00:14:44,200 --> 00:14:47,280 Speaker 2: on a Sunday, and that I can get organized by 271 00:14:47,360 --> 00:14:50,160 Speaker 2: Sunday as well. And it's also that kind of day 272 00:14:50,520 --> 00:14:52,520 Speaker 2: for my friends when no one's in a hurry to 273 00:14:52,560 --> 00:14:56,960 Speaker 2: get anywhere, so the stories flow, you know, the laughter 274 00:14:57,120 --> 00:15:00,080 Speaker 2: rolls on. I don't know, there's something quite mad to 275 00:15:00,160 --> 00:15:02,920 Speaker 2: call about Sunday afternoon. I find it the most casual 276 00:15:03,000 --> 00:15:03,800 Speaker 2: day of the week. 277 00:15:04,200 --> 00:15:09,000 Speaker 1: I prefer Sunday morning. I like breakfast. Oh that's nice, 278 00:15:09,040 --> 00:15:12,359 Speaker 1: and I'd like to make a really big, delicious breakfast 279 00:15:12,560 --> 00:15:15,800 Speaker 1: using my own eggs and the fruits from the garden, whatever, 280 00:15:16,120 --> 00:15:19,160 Speaker 1: and just entertaining, and then I have the day free 281 00:15:19,240 --> 00:15:22,400 Speaker 1: to work in the garden or do something that's lovely. 282 00:15:22,680 --> 00:15:25,200 Speaker 2: Actually, I would like a job in your garden, Mather, 283 00:15:25,360 --> 00:15:27,840 Speaker 2: if one's going maybe that could be in my future 284 00:15:28,280 --> 00:15:29,800 Speaker 2: gardener I work hot. 285 00:15:29,960 --> 00:15:33,400 Speaker 1: I would like my garden to have your climate. Oh 286 00:15:33,640 --> 00:15:36,760 Speaker 1: that I could go for if I had a climate 287 00:15:36,840 --> 00:15:41,320 Speaker 1: like in Melbourne, Oh my gosh, or in Tasmania that climate, 288 00:15:41,600 --> 00:15:45,920 Speaker 1: everything grows so beautifully. And I look at Australian gardens 289 00:15:45,960 --> 00:15:49,280 Speaker 1: all the time wishing that I had that climate. Even 290 00:15:49,320 --> 00:15:51,720 Speaker 1: though I like snow and I like cold, and I 291 00:15:51,880 --> 00:15:57,280 Speaker 1: like hot. I really like your more temperate, temperate climate 292 00:15:57,360 --> 00:15:58,040 Speaker 1: for gardening. 293 00:15:58,360 --> 00:16:00,600 Speaker 2: Yeah, that had no idea. I saw you moving your 294 00:16:00,680 --> 00:16:04,600 Speaker 2: citrus before winter. I had no idea. 295 00:16:05,000 --> 00:16:07,840 Speaker 1: I grow all my own citrus, but I have to 296 00:16:07,960 --> 00:16:09,880 Speaker 1: keep it in the greenhouse during the winter. 297 00:16:10,360 --> 00:16:13,240 Speaker 2: Yes, I saw that. I had no idea. 298 00:16:13,520 --> 00:16:15,880 Speaker 1: It's going to go down to thirty this weekend. It's 299 00:16:15,920 --> 00:16:19,480 Speaker 1: eighty degrees today fhadheit and it's going to go down 300 00:16:19,560 --> 00:16:24,280 Speaker 1: to thirty fahadheit below freezing this weekend. Now that's crazy weather. 301 00:16:24,520 --> 00:16:25,600 Speaker 2: That is crazy. 302 00:16:25,840 --> 00:16:29,280 Speaker 1: So my poor citrus. The greenhouses, like all the sides 303 00:16:29,280 --> 00:16:31,680 Speaker 1: are up now and the doors are open, but they 304 00:16:31,720 --> 00:16:33,000 Speaker 1: have to stay in still. 305 00:16:33,320 --> 00:16:35,880 Speaker 2: Okay, they're still in there. They haven't come out yet. 306 00:16:36,160 --> 00:16:48,160 Speaker 1: Nope, they haven't come out yet. My good friend Richard Christiansen, 307 00:16:48,240 --> 00:16:51,440 Speaker 1: who you're going to be visiting tonight, I understand, at 308 00:16:51,480 --> 00:16:55,360 Speaker 1: his beautiful Flamingo estate. He says that no one has 309 00:16:55,440 --> 00:17:00,240 Speaker 1: captured the tastes of Australia the way Donna has. You 310 00:17:00,280 --> 00:17:04,119 Speaker 1: describe the essence of Australian cooking to an American audience. 311 00:17:05,040 --> 00:17:08,200 Speaker 2: Wow, that's a good one. Well, I think it stems 312 00:17:08,280 --> 00:17:12,640 Speaker 2: from in Australia, we don't really have a traditional kind 313 00:17:12,640 --> 00:17:16,080 Speaker 2: of foundation. We don't have traditional French kind of cooking 314 00:17:16,080 --> 00:17:21,000 Speaker 2: background English. We're a little bit rogue. So because of 315 00:17:21,160 --> 00:17:26,320 Speaker 2: the amount of cultures there are that make up mainstream Australia, 316 00:17:26,840 --> 00:17:30,879 Speaker 2: I guess we've always been. I call us flavor stealers 317 00:17:30,960 --> 00:17:35,160 Speaker 2: because we just borrow from everywhere to create light and 318 00:17:35,240 --> 00:17:39,159 Speaker 2: sunny dishes. Very simple, but we're very good borrowers. A 319 00:17:39,200 --> 00:17:41,040 Speaker 2: little bit of lemon grass from here, and it's not 320 00:17:41,240 --> 00:17:44,800 Speaker 2: very I wouldn't call it fusion cooking. It's just a 321 00:17:44,960 --> 00:17:50,320 Speaker 2: light Australian way, a touch of fresh ingredients, but very 322 00:17:50,480 --> 00:17:55,520 Speaker 2: much borrowing from many different cultures to form what I 323 00:17:55,560 --> 00:17:58,320 Speaker 2: think is today's modern Australian cuisine. 324 00:17:58,800 --> 00:18:02,840 Speaker 1: I love that description, really, and I experienced that everywhere 325 00:18:02,880 --> 00:18:05,480 Speaker 1: I went, every restaurant I went, there was always a 326 00:18:05,520 --> 00:18:08,480 Speaker 1: little of this and a little of that, which made 327 00:18:08,520 --> 00:18:12,199 Speaker 1: it very interesting and also a little bit complicated to 328 00:18:12,440 --> 00:18:17,439 Speaker 1: duplicate because you have so many available ingredients that we 329 00:18:17,520 --> 00:18:20,320 Speaker 1: don't have just lying around the way you do. Yeah, 330 00:18:20,320 --> 00:18:21,520 Speaker 1: I mean, it's extraordinary. 331 00:18:21,720 --> 00:18:22,600 Speaker 2: Yeah. 332 00:18:22,920 --> 00:18:25,240 Speaker 1: When I came back from Tasmania, I went to Melbourne 333 00:18:25,280 --> 00:18:28,119 Speaker 1: to visit some friends, and when they found out I 334 00:18:28,160 --> 00:18:30,600 Speaker 1: had been in Tasmania at that time. They said, why 335 00:18:30,600 --> 00:18:33,919 Speaker 1: didn't you bring us cherries? And I had just eaten 336 00:18:34,080 --> 00:18:39,000 Speaker 1: the best cherries I have ever tasted my life in Tasmania. Yeah, 337 00:18:39,080 --> 00:18:42,400 Speaker 1: I didn't know that Tasmania was known for its cherries. 338 00:18:42,720 --> 00:18:45,600 Speaker 1: Oh yes, And they were kind of pissed off at 339 00:18:45,680 --> 00:18:47,040 Speaker 1: me that I hadn't brought them a blots. 340 00:18:48,320 --> 00:18:49,560 Speaker 2: I think I would have been too. 341 00:18:50,840 --> 00:18:53,920 Speaker 1: Well, I had no idea that because they do, I 342 00:18:53,920 --> 00:18:56,879 Speaker 1: guess they're not imported as much as they should be. 343 00:18:56,960 --> 00:19:01,280 Speaker 1: But wow, that vegetation down in Tasmania was amazing. But 344 00:19:01,400 --> 00:19:05,440 Speaker 1: I thought Australia too has amazing things. You have shellfish 345 00:19:05,480 --> 00:19:09,240 Speaker 1: and fish and meat, that the lamb. Everything you have 346 00:19:09,440 --> 00:19:13,320 Speaker 1: is so extraordinary. And a chef like yourself, I mean 347 00:19:13,359 --> 00:19:17,800 Speaker 1: you say you're not a trained chef, but you developed 348 00:19:17,920 --> 00:19:22,439 Speaker 1: a way of cooking that has influenced so many other people. 349 00:19:22,760 --> 00:19:25,520 Speaker 1: With all your publications and all your books. How many 350 00:19:25,520 --> 00:19:26,480 Speaker 1: books have you written out? 351 00:19:26,920 --> 00:19:30,719 Speaker 2: A lot, Not as many as you maybe thirty something, 352 00:19:31,200 --> 00:19:31,680 Speaker 2: I don't know. 353 00:19:32,080 --> 00:19:35,280 Speaker 1: Well, that's a lot of cookbooks in a career, Yeah, 354 00:19:35,320 --> 00:19:40,320 Speaker 1: a lot. The last one Donna Hay Sunshine, Lemons and 355 00:19:40,440 --> 00:19:44,600 Speaker 1: Sea Salt, available right now in the stores and look 356 00:19:44,600 --> 00:19:47,840 Speaker 1: at that pretty covered Look how beautiful. And the color 357 00:19:47,920 --> 00:19:49,840 Speaker 1: blue is your favorite color, isn't it? 358 00:19:50,240 --> 00:19:51,520 Speaker 2: Luis is my favorite color. 359 00:19:51,640 --> 00:19:53,720 Speaker 1: I kept saying to myself, I wonder how she's going 360 00:19:53,760 --> 00:19:57,479 Speaker 1: to use blue next next I did. I said that 361 00:19:57,560 --> 00:19:59,920 Speaker 1: all the time to myself. How could she just keep 362 00:20:00,040 --> 00:20:04,280 Speaker 1: coming up with more and more unique ways, not repetitious 363 00:20:04,359 --> 00:20:07,399 Speaker 1: at all, which was very, very beautiful. I mean, I 364 00:20:08,000 --> 00:20:11,200 Speaker 1: was really impressed. We would get your magazine and we 365 00:20:11,240 --> 00:20:14,119 Speaker 1: would look at it and say, wow, she's done it again, 366 00:20:14,200 --> 00:20:18,199 Speaker 1: And each issue was unique and not repetitive, which is 367 00:20:18,240 --> 00:20:20,880 Speaker 1: so fantastic. I marked a few pages. 368 00:20:20,960 --> 00:20:23,439 Speaker 2: Oh this what caught your eye? 369 00:20:24,040 --> 00:20:25,640 Speaker 1: The carrot tart? I love? 370 00:20:26,280 --> 00:20:29,920 Speaker 2: Oh are you growing carrots? You could easily recreate that. 371 00:20:30,240 --> 00:20:34,040 Speaker 1: Oh, I know we'ved in rectangular carrot tarts. I've never 372 00:20:34,160 --> 00:20:37,480 Speaker 1: done a round one. And this one with that egg 373 00:20:37,760 --> 00:20:39,680 Speaker 1: that's it was not egg? Is it egg? No? It's 374 00:20:39,680 --> 00:20:43,040 Speaker 1: not egg on top, it's yogurt. What's on top? What 375 00:20:43,160 --> 00:20:46,280 Speaker 1: did you put honey, walnuts and sea salt? Oh, it's 376 00:20:46,280 --> 00:20:49,359 Speaker 1: the orange dressing on top. So good. Yeah. 377 00:20:49,400 --> 00:20:51,399 Speaker 2: So when you whip the fetter and the yogurt together, 378 00:20:51,440 --> 00:20:53,480 Speaker 2: it just lightens it up a little bit and makes 379 00:20:53,480 --> 00:20:55,919 Speaker 2: it super creamy. And then I've got extra honey and 380 00:20:56,000 --> 00:20:57,600 Speaker 2: chili flakes. 381 00:20:57,320 --> 00:21:00,639 Speaker 1: And you're not afraid of using store bought rolled out 382 00:21:00,720 --> 00:21:04,280 Speaker 1: puff pastry, which is very acceptable. Now we have such 383 00:21:04,320 --> 00:21:05,479 Speaker 1: good varieties of that. 384 00:21:05,840 --> 00:21:09,080 Speaker 2: Yes, life's too short to make puff pastry. 385 00:21:10,760 --> 00:21:13,520 Speaker 1: I still included a recipe in my Favorite Recipes for 386 00:21:13,600 --> 00:21:16,840 Speaker 1: puff pastry because I actually love making pot pastry. 387 00:21:17,119 --> 00:21:19,320 Speaker 2: I would like to think I had the time. I 388 00:21:19,480 --> 00:21:22,840 Speaker 2: like the process. I find it very therapeutic. But I'm 389 00:21:22,880 --> 00:21:24,159 Speaker 2: just not sure when that's going to. 390 00:21:24,160 --> 00:21:27,040 Speaker 1: Be the next one that I love. Oh, this one, 391 00:21:26,800 --> 00:21:28,520 Speaker 1: I love fried chicken. 392 00:21:28,920 --> 00:21:33,280 Speaker 2: Oh, I'm glad you've okay. Yeah, this took me quite 393 00:21:33,280 --> 00:21:35,639 Speaker 2: a few tries to get right, that's for sure. 394 00:21:35,920 --> 00:21:43,840 Speaker 1: Sechuan peppercorns, chili powder, fresh ginger, garlic, brown sugar, soy sauce, wine, vinegar, 395 00:21:44,040 --> 00:21:45,480 Speaker 1: oh boy, race wine vinegar. 396 00:21:46,000 --> 00:21:51,480 Speaker 2: So it's basically all those lovely kind of Chinese flavors 397 00:21:51,520 --> 00:21:54,520 Speaker 2: that really soak through the chicken and use that as 398 00:21:54,560 --> 00:21:57,680 Speaker 2: the marinate. But instead of throwing the marinate out, I've 399 00:21:57,800 --> 00:22:01,399 Speaker 2: kept the marinade as the liquid part to the batter 400 00:22:01,800 --> 00:22:04,399 Speaker 2: to then fry the chicken. So not only do you 401 00:22:04,480 --> 00:22:07,959 Speaker 2: get that beautiful flavor throughout the chicken. You get it 402 00:22:08,000 --> 00:22:11,120 Speaker 2: through the batter, so it's doing like double time. And 403 00:22:11,400 --> 00:22:14,000 Speaker 2: it took me a little while to get the ratios correct, 404 00:22:14,440 --> 00:22:17,800 Speaker 2: but it's really delicious full of flavor. 405 00:22:18,480 --> 00:22:22,359 Speaker 1: This salmon looks so good grilled chili honey salmon on 406 00:22:22,440 --> 00:22:25,520 Speaker 1: page one ninety five. That looks amazing. 407 00:22:25,880 --> 00:22:29,640 Speaker 2: I love that. Okay, that is so simple to make. 408 00:22:29,840 --> 00:22:31,800 Speaker 2: This is actually when you said to me, what do 409 00:22:32,080 --> 00:22:34,879 Speaker 2: you know? When do I entertain? This menu is actually 410 00:22:34,920 --> 00:22:39,200 Speaker 2: on high rotation at my house because it's really really simple. 411 00:22:39,320 --> 00:22:41,760 Speaker 2: I do like to cure the salmon for a little 412 00:22:42,080 --> 00:22:43,560 Speaker 2: minute before I cook it. 413 00:22:43,640 --> 00:22:46,040 Speaker 1: You're making it like a grab lockx sort of. 414 00:22:46,800 --> 00:22:49,560 Speaker 2: I just like the texture it gives the salmon, just 415 00:22:49,600 --> 00:22:52,119 Speaker 2: to take a little bit of the moistureate, just to 416 00:22:52,200 --> 00:22:53,760 Speaker 2: firm it up before you grill it. 417 00:22:53,960 --> 00:22:56,960 Speaker 1: So those are just a few of my favorite recipes 418 00:22:57,000 --> 00:22:59,560 Speaker 1: from the book. What's your favorite dessert in the book? 419 00:23:00,040 --> 00:23:04,160 Speaker 2: Oh gosh, I really love the whole lemon cake. It's 420 00:23:04,280 --> 00:23:07,480 Speaker 2: just a spin on a whole orange cake, you know, 421 00:23:07,560 --> 00:23:11,200 Speaker 2: the one you boil the oranges. This is thin skin lemons, 422 00:23:11,200 --> 00:23:13,720 Speaker 2: so you boil the lemons, blitz them up with the 423 00:23:13,760 --> 00:23:16,760 Speaker 2: almond meal. It's a really lovely cake that you can 424 00:23:16,800 --> 00:23:19,240 Speaker 2: make ahead like days. It's one of those cakes that 425 00:23:19,359 --> 00:23:22,120 Speaker 2: kind of develops over time, so it's a really moist, 426 00:23:22,320 --> 00:23:25,240 Speaker 2: quite dense cake that then has a syrup and some 427 00:23:25,320 --> 00:23:28,280 Speaker 2: candy lemon slices on the top. You can just simply 428 00:23:28,320 --> 00:23:30,600 Speaker 2: serve it with yogurt. I love a moist cake. 429 00:23:30,680 --> 00:23:32,680 Speaker 1: And you know what I haven't had. Also, I've never 430 00:23:32,760 --> 00:23:39,000 Speaker 1: had a frozen coconut margarita, Martha. I've never even thought 431 00:23:39,040 --> 00:23:40,879 Speaker 1: about making a coconut margarita. 432 00:23:41,280 --> 00:23:45,320 Speaker 2: It is like a holiday in a glass. MATHA. 433 00:23:45,600 --> 00:23:48,720 Speaker 1: Maybe I'll make that this weekend. So I need coconut 434 00:23:48,800 --> 00:23:52,560 Speaker 1: milk and coconut cream. What about fresh coconut juice? Do 435 00:23:52,560 --> 00:23:55,000 Speaker 1: you need that too? No, it doesn't called for that, 436 00:23:55,040 --> 00:23:57,359 Speaker 1: but boy, that really looks good. 437 00:23:57,760 --> 00:23:59,040 Speaker 2: That will be your holiday. 438 00:23:59,240 --> 00:24:04,399 Speaker 1: I love a good odd cocktail, unusual cocktail. There's a 439 00:24:04,440 --> 00:24:08,080 Speaker 1: lots of shoes from this book, and I think everybody's 440 00:24:08,080 --> 00:24:10,400 Speaker 1: going to adore this book. So you're on a big 441 00:24:10,440 --> 00:24:11,480 Speaker 1: book tour this week. 442 00:24:11,960 --> 00:24:16,080 Speaker 2: I'm on a book tour. Yeah, I'm doing the Little 443 00:24:16,160 --> 00:24:20,600 Speaker 2: World Circuit into Europe, into Europe, oh, good past the UK. Yeah, 444 00:24:20,760 --> 00:24:21,600 Speaker 2: so nice. 445 00:24:21,800 --> 00:24:25,960 Speaker 1: Now Australia has such a vibrant and multicultural food scene, 446 00:24:26,320 --> 00:24:30,080 Speaker 1: and obviously, as you just said that, it's played so 447 00:24:30,200 --> 00:24:33,480 Speaker 1: much into the development of your recipes. What about the 448 00:24:33,520 --> 00:24:35,520 Speaker 1: rest of the world and the other countries that you 449 00:24:35,560 --> 00:24:39,160 Speaker 1: are especially fond of visiting for ideas and inspiration. 450 00:24:40,240 --> 00:24:43,000 Speaker 2: I guess I have so much food in front of me. 451 00:24:43,280 --> 00:24:47,960 Speaker 2: I quite like to visit like artisan ceramesists and crafts 452 00:24:48,000 --> 00:24:51,520 Speaker 2: people that just have a real gift and a true craft. 453 00:24:51,880 --> 00:24:56,600 Speaker 2: I find that super, super exciting. I do love grocery 454 00:24:56,640 --> 00:25:01,040 Speaker 2: store shopping in different countries. I find that app fascinating. 455 00:25:01,640 --> 00:25:03,879 Speaker 2: I did run through a few grocery stores with my 456 00:25:03,960 --> 00:25:07,200 Speaker 2: jet lag yesterday, and I even popped into air one. 457 00:25:07,600 --> 00:25:13,440 Speaker 1: We never go to La without Arawan. I noticed there's 458 00:25:13,480 --> 00:25:16,080 Speaker 1: another store you should go to. Are you there? Are 459 00:25:16,119 --> 00:25:18,320 Speaker 1: you there just today and tomorrow? 460 00:25:18,480 --> 00:25:19,960 Speaker 2: No? No, I'm here a few days. 461 00:25:20,040 --> 00:25:21,560 Speaker 1: Oh. Tropics Ink. 462 00:25:21,880 --> 00:25:22,760 Speaker 2: Tropics Ink. 463 00:25:22,880 --> 00:25:24,720 Speaker 1: You like plants, obviously too, right? 464 00:25:24,920 --> 00:25:25,760 Speaker 2: I love plants. 465 00:25:25,840 --> 00:25:30,639 Speaker 1: Yes, it's Hungarian. His name is Ryan. You must visit 466 00:25:30,680 --> 00:25:36,919 Speaker 1: tropics Ink. It's an emporium of rare and beautiful plants 467 00:25:36,960 --> 00:25:42,320 Speaker 1: and planters and containers. I go there every time, and 468 00:25:42,359 --> 00:25:45,120 Speaker 1: I always take things home. I mean, you should see 469 00:25:45,119 --> 00:25:48,600 Speaker 1: me packing giant things to take home. But he has 470 00:25:48,760 --> 00:25:52,119 Speaker 1: beautiful things. You have to call ahead of time, okay 471 00:25:52,160 --> 00:25:54,040 Speaker 1: for an appointment and tell him you're my friend. 472 00:25:54,280 --> 00:25:55,320 Speaker 2: Okay, thanks. 473 00:25:55,560 --> 00:25:58,159 Speaker 1: But he's traveled the world and he has actually a 474 00:25:58,160 --> 00:26:01,440 Speaker 1: lot of plants from down Under in the store too, 475 00:26:01,920 --> 00:26:06,160 Speaker 1: rare things that you don't see anywhere else. So Australia has. 476 00:26:06,600 --> 00:26:08,960 Speaker 1: Every time I've gone it made me. I'm just surprised 477 00:26:09,000 --> 00:26:13,120 Speaker 1: and thrilled that it has such a vibrant and multicultural scene. 478 00:26:13,640 --> 00:26:16,040 Speaker 1: When you were growing up, did that play a part 479 00:26:16,119 --> 00:26:18,920 Speaker 1: in your interest in food and the development of your 480 00:26:18,960 --> 00:26:21,640 Speaker 1: culinary skills? That diversity. 481 00:26:21,880 --> 00:26:25,640 Speaker 2: Yeah, when I first started my career, I remember it 482 00:26:25,800 --> 00:26:29,440 Speaker 2: wasn't so available in the supermarkets and having to go 483 00:26:29,560 --> 00:26:33,280 Speaker 2: to Chinatown to source you know, lemongrass and coriander and 484 00:26:33,320 --> 00:26:36,560 Speaker 2: things like that. But it was always in the background. 485 00:26:37,119 --> 00:26:40,000 Speaker 2: Even as a child in primary school, I had a 486 00:26:40,080 --> 00:26:44,320 Speaker 2: Japanese friend that invited me over for sushi, which was horrifying. 487 00:26:44,359 --> 00:26:46,680 Speaker 2: At the time. I think I was like twelve years old. 488 00:26:46,800 --> 00:26:49,760 Speaker 2: I thought it was all just oh my goodness, I 489 00:26:49,800 --> 00:26:53,440 Speaker 2: thought it was terrible. Martha. I just it was so different. 490 00:26:54,320 --> 00:26:56,199 Speaker 2: You know, I grew up in the suburbs. It was 491 00:26:56,480 --> 00:26:59,000 Speaker 2: meat and three veg as we call it, and you know, 492 00:26:59,359 --> 00:27:02,439 Speaker 2: good quality to My grandmother was a beautiful gardener. She 493 00:27:02,520 --> 00:27:05,040 Speaker 2: had a beautiful vegetable garden. So I always had an 494 00:27:05,119 --> 00:27:10,000 Speaker 2: appreciation for fresh produce. But at age twelve seeing tashimi, 495 00:27:10,200 --> 00:27:12,159 Speaker 2: it was just mind blowing. 496 00:27:21,440 --> 00:27:24,120 Speaker 1: So what was the first dish you made that made 497 00:27:24,200 --> 00:27:26,960 Speaker 1: you think, yes, this is my calling, I am going 498 00:27:27,040 --> 00:27:27,679 Speaker 1: to cook. 499 00:27:29,760 --> 00:27:32,520 Speaker 2: Well, I remember always cooking at home. My mom used 500 00:27:32,520 --> 00:27:34,560 Speaker 2: to let me cook and she would help me clean up, 501 00:27:34,600 --> 00:27:38,679 Speaker 2: which I think was part of the fantastic journey of 502 00:27:38,800 --> 00:27:42,320 Speaker 2: discovering food. I do remember when I was quite young 503 00:27:42,800 --> 00:27:45,720 Speaker 2: that I made my dad a birthday dinner of steak 504 00:27:45,800 --> 00:27:50,000 Speaker 2: Diane and chocolate blamanche. I had a French step by 505 00:27:50,040 --> 00:27:53,160 Speaker 2: step cookbook and I made steak Diane and chocolate launch. 506 00:27:53,240 --> 00:27:56,000 Speaker 2: The steak Diane probably was like shoe leather, but I 507 00:27:56,119 --> 00:27:58,240 Speaker 2: made it all of my own and he loved it. 508 00:27:58,400 --> 00:28:02,600 Speaker 1: Oh no, it's dad, not a complaint. 509 00:28:02,720 --> 00:28:03,480 Speaker 2: Yes. 510 00:28:04,040 --> 00:28:06,639 Speaker 1: How do you keep your brand at the forefront in 511 00:28:06,680 --> 00:28:11,320 Speaker 1: this age of influencers of the evolving media landscape because 512 00:28:11,680 --> 00:28:15,640 Speaker 1: you are still a terribly important member of that elite 513 00:28:15,720 --> 00:28:18,560 Speaker 1: food group there in Australia and elsewhere. 514 00:28:19,320 --> 00:28:23,320 Speaker 2: That is a very interesting question. I think staying to 515 00:28:24,000 --> 00:28:28,160 Speaker 2: knowing what and staying to what is in your soul true. 516 00:28:28,960 --> 00:28:32,920 Speaker 2: My children for ever sending me terrible recipes from TikTok 517 00:28:33,280 --> 00:28:36,840 Speaker 2: that they want me to recreate, which they think is hilarious. 518 00:28:37,160 --> 00:28:39,040 Speaker 2: They think they like to talk to me with them. 519 00:28:40,240 --> 00:28:44,480 Speaker 2: But you know, I think having a craft and a 520 00:28:44,520 --> 00:28:47,680 Speaker 2: skill will always come out on top, having that true 521 00:28:47,720 --> 00:28:50,800 Speaker 2: skill of how to write a recipe that works, and 522 00:28:50,880 --> 00:28:54,000 Speaker 2: how to do the timings of cooking and how to 523 00:28:54,040 --> 00:28:56,400 Speaker 2: do all those shortcuts to get dinner on the table. 524 00:28:56,560 --> 00:29:00,560 Speaker 2: But it's still beautiful. It's not a fad to quirk. 525 00:29:00,760 --> 00:29:05,040 Speaker 2: It's not something that's totally trend driven. I think staying 526 00:29:05,080 --> 00:29:11,280 Speaker 2: true to your base and your quality hopefully will shine through. 527 00:29:12,120 --> 00:29:14,760 Speaker 1: Are you still selling lots and lots of Legsdale product? 528 00:29:15,400 --> 00:29:18,120 Speaker 2: I took a break and I'm just developing some new 529 00:29:18,160 --> 00:29:22,280 Speaker 2: products at the moment. I'm developing a range of cookware 530 00:29:22,320 --> 00:29:25,960 Speaker 2: with Green Pan who who do cheer is with as well? 531 00:29:26,040 --> 00:29:28,320 Speaker 1: Oh yeah those are fabulous pans. 532 00:29:28,800 --> 00:29:31,400 Speaker 2: Yeah they're great, aren't they. So I've just been working 533 00:29:31,440 --> 00:29:35,000 Speaker 2: with them just to refine the coatings and the weights, 534 00:29:35,200 --> 00:29:37,880 Speaker 2: and even the hand feel of the way the pan 535 00:29:37,960 --> 00:29:41,240 Speaker 2: feels in your hand, the handle, as you can imagine, 536 00:29:41,240 --> 00:29:43,960 Speaker 2: I'm quite particular. I think we're on round I don't know, 537 00:29:44,120 --> 00:29:47,400 Speaker 2: let's not count round nine of a handle, but I 538 00:29:47,400 --> 00:29:49,920 Speaker 2: think you know, if you're going to sell someone a product, 539 00:29:49,960 --> 00:29:52,200 Speaker 2: it's got to perform. It's got to feel good in 540 00:29:52,200 --> 00:29:55,200 Speaker 2: your hand when you're cooking, like Tuesday nights dinner or 541 00:29:55,400 --> 00:29:58,360 Speaker 2: Friday night's dinner party. It's it's got to do its job. 542 00:29:58,440 --> 00:30:00,400 Speaker 2: It's got to feel good. It's got to make you 543 00:30:00,440 --> 00:30:02,480 Speaker 2: feel joyous about being in the kitchen. 544 00:30:02,800 --> 00:30:05,320 Speaker 1: We just came out with a whole line of how 545 00:30:05,320 --> 00:30:09,240 Speaker 1: many is it nineteen products or seventeen products a kitchen electrics? 546 00:30:09,280 --> 00:30:11,600 Speaker 2: We call them, Oh yes, I saw that. 547 00:30:12,360 --> 00:30:15,480 Speaker 1: So now I just set up a kitchen yesterday. I'm 548 00:30:15,520 --> 00:30:18,640 Speaker 1: so excited about it. And the kitchen is only the 549 00:30:18,800 --> 00:30:22,720 Speaker 1: electric appliances. So there's a griddle, there is a blender, 550 00:30:22,800 --> 00:30:26,480 Speaker 1: there is a waffle maker. There is a countertop oven 551 00:30:26,560 --> 00:30:28,880 Speaker 1: that and you can it's large enough so that you 552 00:30:28,920 --> 00:30:33,800 Speaker 1: can rotisseria chicken. You can bake a pie, baked beautiful pies. 553 00:30:34,240 --> 00:30:38,040 Speaker 1: There's a spice grinder, a coffee grinder, every single thing 554 00:30:38,080 --> 00:30:41,120 Speaker 1: imaginable in electrics, so you're never going to have to 555 00:30:41,160 --> 00:30:44,760 Speaker 1: turn the gas on again, which is kind of a weird, 556 00:30:45,360 --> 00:30:48,600 Speaker 1: a weird thought in the kitchen. New toys, I know, 557 00:30:48,720 --> 00:30:52,920 Speaker 1: new toys. I mean, I'm not a microwave cook, are you. 558 00:30:52,920 --> 00:30:54,880 Speaker 2: No, not at all, not at all. 559 00:30:54,880 --> 00:30:57,040 Speaker 1: I have a microwave. It might we might use it 560 00:30:57,120 --> 00:30:59,560 Speaker 1: maybe every now and then to melt butter or something. 561 00:30:59,640 --> 00:31:01,720 Speaker 2: But I was just going to say melt butter, but 562 00:31:01,840 --> 00:31:03,520 Speaker 2: with a piece of kitchen towel on the. 563 00:31:03,440 --> 00:31:07,320 Speaker 1: Top so it doesn't splatter anywhere, right, Oh yuck. Yeah, 564 00:31:07,360 --> 00:31:10,040 Speaker 1: But that's it. I mean, that's my use of the microwave. 565 00:31:10,040 --> 00:31:13,720 Speaker 1: But these other things are just so nice, So we'll see, 566 00:31:13,720 --> 00:31:17,120 Speaker 1: we'll see what happens with that. But that's a After 567 00:31:17,160 --> 00:31:20,240 Speaker 1: all these years, I finally come out with electrics great 568 00:31:20,440 --> 00:31:23,520 Speaker 1: and different colors so that it appeals to a very 569 00:31:23,560 --> 00:31:26,760 Speaker 1: broad audience, and they're selling like hotcakes. It's crazy, but 570 00:31:26,800 --> 00:31:27,280 Speaker 1: they're selling. 571 00:31:27,320 --> 00:31:30,400 Speaker 2: It's fa I saw a tiny bit on instant, but 572 00:31:30,520 --> 00:31:33,120 Speaker 2: I was taking off on the plane, so I couldn't. 573 00:31:33,160 --> 00:31:36,000 Speaker 2: I got as far as the countertop oven. 574 00:31:36,400 --> 00:31:38,480 Speaker 1: I'm going to be doing like a little cooking lesson 575 00:31:38,680 --> 00:31:42,000 Speaker 1: using everything in the kitchen. So again, here we are, 576 00:31:42,080 --> 00:31:45,800 Speaker 1: having done so many beautiful books, created so much pleasure 577 00:31:45,840 --> 00:31:47,840 Speaker 1: for so many people, and we're still trying to think 578 00:31:48,080 --> 00:31:49,560 Speaker 1: of new and different things. 579 00:31:49,440 --> 00:31:51,320 Speaker 2: New things. There's always something new to do. 580 00:31:51,600 --> 00:31:55,360 Speaker 1: Everything old is new again, by the way, and it's 581 00:31:55,400 --> 00:31:58,120 Speaker 1: actually pleasurable to do that. I got all excited about 582 00:31:58,120 --> 00:32:02,080 Speaker 1: those electrics. So how is your audience changed now? There 583 00:32:02,160 --> 00:32:05,160 Speaker 1: is another one of my last questions, change the way 584 00:32:05,360 --> 00:32:07,600 Speaker 1: that they consume food content today? 585 00:32:08,160 --> 00:32:10,800 Speaker 2: Well, I think the young kids, especially in Australia, and 586 00:32:10,840 --> 00:32:13,040 Speaker 2: even the young guys that work for me, they're quite 587 00:32:13,040 --> 00:32:16,240 Speaker 2: happy to try a recipe off TikTok, and they're quite 588 00:32:16,240 --> 00:32:19,200 Speaker 2: shocked when it doesn't work. Martha, I'm not sure how 589 00:32:19,280 --> 00:32:22,520 Speaker 2: thats up for them. But then I think there's the 590 00:32:22,520 --> 00:32:25,360 Speaker 2: people that prefer a recipe book. 591 00:32:25,800 --> 00:32:26,000 Speaker 1: You know. 592 00:32:26,200 --> 00:32:29,800 Speaker 2: Sure, you can grab a recipe off Instagram or off 593 00:32:30,000 --> 00:32:33,440 Speaker 2: you know, some online site. But I think people are 594 00:32:33,480 --> 00:32:35,440 Speaker 2: wising up. If you're going to spend that money on 595 00:32:35,680 --> 00:32:39,880 Speaker 2: ingredients and spend your time making something delicious, then. 596 00:32:40,240 --> 00:32:42,040 Speaker 1: Use a great recipe, use a. 597 00:32:41,960 --> 00:32:44,960 Speaker 2: Good sauce, use a great recipe exactly. And I think 598 00:32:44,960 --> 00:32:48,800 Speaker 2: that that swing is coming around. People seem to blame 599 00:32:48,840 --> 00:32:53,560 Speaker 2: themselves instead of maybe questioning the recipe, which I find crazy. 600 00:32:54,160 --> 00:32:56,680 Speaker 2: You know, like a lot of people, Oh I made this, 601 00:32:56,800 --> 00:32:59,040 Speaker 2: it didn't turn out. I don't know what I did wrong. 602 00:32:59,120 --> 00:33:03,160 Speaker 1: It's like, well, what's your favorite cookbook other than your own? 603 00:33:03,760 --> 00:33:10,080 Speaker 2: Ooh, I love a book. It just got refreshed in Australia. 604 00:33:10,160 --> 00:33:14,280 Speaker 2: Do you know Stephanie Alexander. I do not know Stephanie Alexander. 605 00:33:14,400 --> 00:33:17,080 Speaker 2: Or she just wrote this really big, useful book. You 606 00:33:17,080 --> 00:33:19,560 Speaker 2: would love it because like when you get to the 607 00:33:19,640 --> 00:33:23,600 Speaker 2: Lemons chapter, she has all these interesting combinations with Lemons. 608 00:33:23,840 --> 00:33:26,680 Speaker 2: It's not new. She's just done a refresh because I 609 00:33:26,720 --> 00:33:28,760 Speaker 2: think the book is twenty years old. But it's one 610 00:33:28,800 --> 00:33:32,280 Speaker 2: that's always sat, you know in my kitchen. Etes quite 611 00:33:32,280 --> 00:33:34,440 Speaker 2: you think my book's heavy, you this one is like 612 00:33:34,480 --> 00:33:35,120 Speaker 2: a Bible. 613 00:33:35,280 --> 00:33:35,760 Speaker 1: I love that. 614 00:33:36,280 --> 00:33:39,400 Speaker 2: Yeah, but it's it's just it's got a lovely honesty 615 00:33:39,480 --> 00:33:42,080 Speaker 2: to it as well. I don't know, there's something about 616 00:33:42,120 --> 00:33:43,520 Speaker 2: it that I just turned back to. 617 00:33:44,240 --> 00:33:47,480 Speaker 1: Any others that you especially like, well. 618 00:33:47,320 --> 00:33:49,080 Speaker 2: Of course there would be some of yours. 619 00:33:48,800 --> 00:33:50,520 Speaker 1: There, Martha, of course, Oh I hope. 620 00:33:50,560 --> 00:33:53,640 Speaker 2: So of course there is, of course, of course I 621 00:33:53,800 --> 00:33:56,480 Speaker 2: like the one. I can't my jet like. You know, 622 00:33:56,600 --> 00:33:58,840 Speaker 2: you're a classic one. Did you bring it out last year? 623 00:33:59,000 --> 00:34:02,920 Speaker 1: Oh? My hundredths book? Yeah? And entertaining my first one. 624 00:34:02,800 --> 00:34:06,040 Speaker 2: Yes, oh my goodness. And so I was just moving 625 00:34:06,160 --> 00:34:10,000 Speaker 2: studios and I found so many of your old books 626 00:34:10,000 --> 00:34:13,640 Speaker 2: and magazines that I'd kept, and I still couldn't part 627 00:34:13,719 --> 00:34:14,120 Speaker 2: with them. 628 00:34:14,680 --> 00:34:18,080 Speaker 1: Same here. Your books have a major shelf in my 629 00:34:18,600 --> 00:34:23,680 Speaker 1: cookbook library. And it's been such a joy talking to you, Donna. So, Donna, 630 00:34:23,719 --> 00:34:28,160 Speaker 1: here's a little lightning round. You know, listeners love lightning round. 631 00:34:29,320 --> 00:34:30,160 Speaker 2: I'm here for it. 632 00:34:30,280 --> 00:34:33,160 Speaker 1: Three foods you're always having your refrigerator. 633 00:34:33,160 --> 00:34:37,400 Speaker 2: Palmersan ricotta, and great kyogt. 634 00:34:37,680 --> 00:34:40,480 Speaker 1: Your go to weeknight dinner, I. 635 00:34:40,600 --> 00:34:43,600 Speaker 2: Go to weeknight dinner would have to be something with eggs. 636 00:34:43,840 --> 00:34:46,600 Speaker 2: I just think if you have eggs, you've got dinner. 637 00:34:46,719 --> 00:34:50,080 Speaker 2: Whether it's some sort of omelet filled with whatever is 638 00:34:50,120 --> 00:34:54,120 Speaker 2: that I've got from the produce stand, you know, fresh 639 00:34:54,160 --> 00:34:57,280 Speaker 2: and regular or whatever I've got, you can always wrap 640 00:34:57,320 --> 00:34:59,680 Speaker 2: a lot of beautiful fresh produce and herbs in an 641 00:34:59,760 --> 00:35:01,960 Speaker 2: armlae and make something super delicious. 642 00:35:02,280 --> 00:35:05,440 Speaker 1: The ingredient. Australians love that the rest of the world 643 00:35:05,480 --> 00:35:06,399 Speaker 1: doesn't use enough. 644 00:35:07,000 --> 00:35:12,320 Speaker 2: Oh, oh wow, this is tough matha Thai lime leaves 645 00:35:12,800 --> 00:35:15,280 Speaker 2: although not Australian. Does that count? 646 00:35:15,560 --> 00:35:18,480 Speaker 1: No, that's good. I grow Tai line. 647 00:35:18,760 --> 00:35:22,279 Speaker 2: Oh you do? Yeah, I bet they're in the hothouse 648 00:35:22,360 --> 00:35:27,720 Speaker 2: at the moment. Hate right, Yeah, like a butterfly. Very pretty, 649 00:35:27,800 --> 00:35:28,239 Speaker 2: that's right. 650 00:35:28,280 --> 00:35:29,360 Speaker 1: They have four lobes. 651 00:35:29,840 --> 00:35:30,200 Speaker 2: Yeah. 652 00:35:30,600 --> 00:35:35,000 Speaker 1: The best meal you've had recently in your hometown of Sydney. 653 00:35:35,719 --> 00:35:40,680 Speaker 2: My goodness. I went to a Chinese restaurant called Grandfather's 654 00:35:41,560 --> 00:35:44,320 Speaker 2: that was like a little bit of a modern take 655 00:35:44,400 --> 00:35:49,120 Speaker 2: on traditional Chinese. They absolutely now do. It was beautiful 656 00:35:49,719 --> 00:35:53,160 Speaker 2: and as well as these young guys owned this little 657 00:35:53,480 --> 00:35:55,759 Speaker 2: restaurant called Clambar, which is fabulous. 658 00:35:55,920 --> 00:35:57,160 Speaker 1: I want to go there right now. 659 00:35:57,280 --> 00:36:00,399 Speaker 2: I'm I think we're going to adopt you to find 660 00:36:00,440 --> 00:36:02,960 Speaker 2: you a place in Tasmania. We'll just move you out. 661 00:36:03,560 --> 00:36:05,920 Speaker 1: When I went there, everything was already stolen. 662 00:36:06,520 --> 00:36:10,280 Speaker 2: What we'll find you somewhere, don't worry. 663 00:36:10,320 --> 00:36:12,719 Speaker 1: I was trying to get myself like a thousand acres 664 00:36:13,000 --> 00:36:17,239 Speaker 1: to disappear to the restaurant you're most looking forward to 665 00:36:17,480 --> 00:36:18,959 Speaker 1: on your world book tour. 666 00:36:20,120 --> 00:36:24,359 Speaker 2: Oh, that is so hard. You've got all the tough questions. Mother. 667 00:36:24,719 --> 00:36:28,080 Speaker 2: I think I'm looking forward to catching up with friends. 668 00:36:28,120 --> 00:36:34,000 Speaker 2: But I am going to some old school favorites Balthasa 669 00:36:34,080 --> 00:36:36,080 Speaker 2: and Gramsey Tavern in New York. 670 00:36:36,320 --> 00:36:36,920 Speaker 1: That's great? 671 00:36:37,600 --> 00:36:40,520 Speaker 2: Is that it too? Yeah, I'm just looking forward to 672 00:36:41,480 --> 00:36:42,560 Speaker 2: traditional New York. 673 00:36:42,760 --> 00:36:47,200 Speaker 1: They are still utterly delicious. Oh good, your favorite new 674 00:36:47,200 --> 00:36:48,520 Speaker 1: cookbook beyond your own. 675 00:36:49,680 --> 00:36:53,640 Speaker 2: There's a beautiful new cookbook called Sesame. I think it's 676 00:36:53,640 --> 00:36:57,239 Speaker 2: all about sesame and sesame seeds. Quite like that. It's 677 00:36:57,280 --> 00:36:58,080 Speaker 2: quite beautiful. 678 00:36:58,239 --> 00:36:59,680 Speaker 1: Do you have a seed roaster? 679 00:37:00,239 --> 00:37:00,880 Speaker 2: No? I don't. 680 00:37:01,200 --> 00:37:05,000 Speaker 1: Oh it's a little square screen box that's Japanese and 681 00:37:05,040 --> 00:37:07,200 Speaker 1: you fill it with your sesame season, shake it over 682 00:37:07,239 --> 00:37:08,320 Speaker 1: the flame and they toast. 683 00:37:08,600 --> 00:37:11,200 Speaker 2: Oh yeah, okay, Well I'm getting one of those now, 684 00:37:11,440 --> 00:37:16,040 Speaker 2: A dish that never fails to impress Pavlova. It would 685 00:37:16,040 --> 00:37:18,480 Speaker 2: be unastrain of me not to say, oh. 686 00:37:18,360 --> 00:37:20,040 Speaker 1: I want to make your I want to make your 687 00:37:20,040 --> 00:37:22,160 Speaker 1: passion fruit tart that you have in this book. 688 00:37:22,360 --> 00:37:24,120 Speaker 2: Oh it's so good. 689 00:37:24,400 --> 00:37:26,919 Speaker 1: Yeah, that that isn't I forgot. I forgot to mark 690 00:37:26,960 --> 00:37:29,040 Speaker 1: that one. I love passion fruits so much. 691 00:37:29,280 --> 00:37:31,920 Speaker 2: Oh they're so good, aren't they so? Summary? 692 00:37:32,400 --> 00:37:36,000 Speaker 1: One kitchen tool that you can't live without a fine 693 00:37:36,080 --> 00:37:40,520 Speaker 1: greater like a microplane type of thing. I just love 694 00:37:40,600 --> 00:37:44,040 Speaker 1: finishing a dish with finely grated lemon rind or. You know, 695 00:37:44,080 --> 00:37:48,799 Speaker 1: I just find it so summary and sunny. So everybody, listeners, 696 00:37:48,880 --> 00:37:53,320 Speaker 1: please be sure to look for Donna's book Sunshine, Lemons 697 00:37:53,400 --> 00:37:56,759 Speaker 1: and Sea Salt wherever you get your books. It's really 698 00:37:56,760 --> 00:38:00,680 Speaker 1: great to see you again, Donna. Have a wonderful blobal tour. 699 00:38:01,360 --> 00:38:03,879 Speaker 1: Enjoy yourself and don't hurry home. 700 00:38:05,120 --> 00:38:08,000 Speaker 2: Thank you, Martha. I'm going home to find you a 701 00:38:08,040 --> 00:38:10,240 Speaker 2: little farm in Tasmania. 702 00:38:09,840 --> 00:38:13,359 Speaker 1: Okay, I would appreciate that. Thank you so much. 703 00:38:13,800 --> 00:38:14,480 Speaker 2: Thanks Martha.