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Speaker 1: Jomb mission with Jones and Amanda.

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Speaker 2: Don't needterrupt me.

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Speaker 3: I'm flicking through Donna Hayes's latest cookbook. This is her

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Speaker 3: twenty eighth, I think.

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Speaker 4: Don't bog out the hay Man.

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Speaker 3: Most Australians, I think, would probably have a Donna haye

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Speaker 3: cookbook somewhere in there cooking in their shelves. This one's

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Speaker 3: called every Day Fresh and she looks good. Donna hay Hello,

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Speaker 3: well hello, now are we allowed to out you and

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Speaker 3: say we were going to talk to you earlier this morning?

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Speaker 2: But you forgot that your children went to school?

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Speaker 4: Yeah today, No, she didn't. She didn't forget that you

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Speaker 4: don't go They don't go to school just today.

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Speaker 3: It was she forgot that she had children and that

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Speaker 3: they have to go back to school.

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Speaker 1: Got children either, Only I had forgotten. Well, I have

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Speaker 1: a Sunday in HCA and he told me that I

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Speaker 1: need to chill, just chill, mum. I'm studying, just chill.

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Speaker 1: So maybe I just was a little bit too chill

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Speaker 1: and forgot that the other child needed to go to school.

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Speaker 1: And when does school started a Monday after the holiday?

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Speaker 1: Random day?

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Speaker 3: My son's going tomorrow? Well, so he told me maybe

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Speaker 3: I should check as well.

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Speaker 1: You can shure it. He's supposed to be there today. No, anyway,

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Speaker 1: sorry about that.

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Speaker 2: Well that's quite all right. Gave me longer to flick

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Speaker 2: through the book.

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Speaker 5: I said to my son, I said, you got the

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Speaker 5: HSC starting pretty soon. He goes, what's that?

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Speaker 1: I said, right, Oh great, just chilldern.

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Speaker 4: This is going to be great.

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Speaker 3: Let's look at your beginnings. I mean it's amazing. I

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Speaker 3: think you started as a food writer, didn't you. But

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Speaker 3: what we may not others may not know. Is it

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Speaker 3: that famous having a date with Tom Cruise?

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Speaker 2: Lamb?

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Speaker 4: Ad?

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Speaker 2: You were the food stylist?

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Speaker 4: Do you pump that lamb?

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Speaker 2: I was?

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Speaker 1: I was, But the most bizarre thing was going to

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Speaker 1: the butchers and asking for like forty five left legs

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Speaker 1: of lamb so it stayed the same way every time

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Speaker 1: the camera went past. Wow, like a crazy person.

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Speaker 2: But have you always been a good cook?

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Speaker 3: Are you one of those people that grew up next

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Speaker 3: to a mum and a grandma who were always cooking.

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Speaker 1: I'm going to say yes, because my mother gets very upset.

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Speaker 1: But I am the youngest of three girls, and maybe

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Speaker 1: there's a different story there that I was Maybe encouraged

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Speaker 1: to go to the kitchen by my older sisters right

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Speaker 1: between the line before I get in trouble. But I

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Speaker 1: always have been that kind of presonent. I found it like,

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Speaker 1: you know, I used to play pretend tea parties with

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Speaker 1: my sisters when I was really little. I just thought

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Speaker 1: that was kind of like just coming to life in

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Speaker 1: the kitchen for me. I just had a natural thing

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Speaker 1: for putting things together.

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Speaker 4: They would have been well stylized mud pies, wouldn't.

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Speaker 1: They Sure were. I mean you didn't get one till

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Speaker 1: five point thirty.

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Speaker 3: And all the plates had to match the tiny little

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Speaker 3: plastic cub exactly.

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Speaker 4: And see these bugs that you're reading place nicely on tell.

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Speaker 3: Us about every day fresh? Are they things that everyone

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Speaker 3: can do? Or do you have to be a top chef?

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Speaker 1: No? I made well, you know, creating the book through

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Speaker 1: the middle of the pandemic, you kind of get a

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Speaker 1: different perspective on basic ingredients and what's available. So it

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Speaker 1: kind of really, in that way, brought it back even

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Speaker 1: further to the real basics. But I mean, I think

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Speaker 1: we've chatted about this before, trying to add more vegetables

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Speaker 1: in our diets and in our lives, and more balance,

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Speaker 1: and how difficult that can be. Vegetables require so much

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Speaker 1: more prep than just a steak and you know, and

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Speaker 1: a salad on the side. So I just I try

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Speaker 1: to add lots of cheets and tricks and things like

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Speaker 1: if they want you to eat broccoli pesto, then just

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Speaker 1: use a greater a box, greater than a food processor,

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Speaker 1: and just try to really cut the prep time down

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Speaker 1: and then make it all in one pan, or make

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Speaker 1: it like freezer meals, but with the freeze meals. And

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Speaker 1: I don't know if you've done this, but I think

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Speaker 1: I'm really fantastic and really winning it life. And I

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Speaker 1: put like a whole heap of pumpkin soup in the freezer,

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Speaker 1: and then after the fourth time I eat it, I

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Speaker 1: don't want to eat it.

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Speaker 2: Yes, that's right. I'm a little bit the same.

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Speaker 5: It's like Christmas ham soup, you know, when you make

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Speaker 5: that Christmas ham soup.

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Speaker 4: I've got just was ham soup from three three different

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Speaker 4: years now.

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Speaker 3: Or I find one recipe that I really love and

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Speaker 3: every time someone comes over, I make that and my

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Speaker 3: family go, can you stop stop making it?

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Speaker 1: Eye roll. So in the freezing chapter, when you just

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Speaker 1: frust it. You can simply add little things to it

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Speaker 1: to make it different. It's kind of trickery, but you know,

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Speaker 1: it worked for me. I still feel super organized, but yeah,

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Speaker 1: it was. It was interesting for sure, putting a book

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Speaker 1: together during drying time to the time.

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Speaker 5: I've been flicking through. A man has hold the book

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Speaker 5: I've been flicking through. But there's not a page dedicated

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Speaker 5: to perfect oven chips.

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Speaker 4: I've noticed. I think there should be like a you know,

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Speaker 4: the frozen chips.

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Speaker 1: Chips. The thing is, though you own that category, I

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Speaker 1: didn't want to step on your.

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Speaker 2: Pages.

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Speaker 4: Would there be just one page it's pants, I'll call

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Speaker 4: it frozen.

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Speaker 2: Some songs to don't.

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Speaker 4: I think it's great. It's always a treat to talk

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Speaker 4: to you every day. Fresh is available online and in

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Speaker 4: all good bookstores today.

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Speaker 1: Donnahy, thank you, Thanks guys.

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Speaker 2: Thanks nice to talk to you. Donna with Jones and

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Speaker 2: Amanda