The New Classics: A Definitive Collection of Classics for Every Modern Cook from Donna Hay Magazine by Donna Hay

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Notes about Recipes in this book

  • Blueberry almond cake

    • Melanie on January 06, 2016

      Used a mix of blueberries and raspberries. The edges cooked well and were nice and golden but the middle needed longer so the skewer test wasn't the best approach.

  • Caramel slice

    • nadiam1000 on July 07, 2020

      Excellent version of one of my favorite desserts and this one came together easily and tasted delicious. Will definitely make again. Quite sweet but it is a caramel slice...

  • How to cook - beef stir-fry

    • njdavison on June 15, 2019

      Didn’t have mange tout or the herbs, so used broccolini and capsicum. Very good.

  • Roasted garlic and pumpkin soup

    • pennyvr on June 15, 2015

      A subtle but rich flavour.

    • Yildiz100 on September 25, 2017

      Halved the recipe but forgot to halve the water and it was actually fine since I prefer a thinner soup. Tasty but needs texture. A really good crouton would make this really good. Using light cream (matlagnings gradde) means I hve to be careful of curdling, so next time I think I will go with whipping cream. The extra water I use means it is not too rich anyway. Halve the nutmeg.

  • Pork, veal and fennel meatballs with spaghetti

    • digifish_books on May 06, 2015

      Uses 450g minced pork, 450g minced veal, 1 jar passata. Reduce fennel seeds to 1.5 teaspoons. Add sugar to the sauce, to taste.

  • Sticky lime and ginger chicken

    • jaxmiller on July 02, 2017

      Everyone really enjoyed this. I doubled the sauce and served with rice.

  • Roasted green chicken curry

    • Cfowkes on February 17, 2015

      Also online Times Magazine

  • Vanilla and lemon curd cupcakes

    • Varundel on April 13, 2015

      Super, quick and easy vanilla cupcake recipe. Used homemade lemon curd and whipped cream for a delicious light-tasting filling.

  • Brandy-roasted chicken with mushroom pearl barley

    • saarwouters on September 18, 2017

      A beautiful and delicious recipe for a fall dinner party, where you want to impress your guests with a whole chicken. The instructions were spot-on, so this was easy enough to make. It's a bit on the savory/sweet side, so we served it with a salad with fresh/bitter tones (grapefruit and red chicory).

  • Oven-roasted rib-eye steak with porcini and Port butter

    • saarwouters on September 18, 2017

      This port porcini butter was a great hit during a dinner party. We replaced the rib-eye for normal steaks, which we made in the oven. The butter is very quick and easy to make and makes the house smell great too.

  • How to cook - lemon-poached chicken

    • lbuete on March 30, 2019

      Page 140

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  • ISBN 10 1460758358
  • ISBN 13 9781460758359
  • Published Feb 16 2021
  • Format Paperback
  • Page Count 416
  • Language English
  • Countries Australia
  • Publisher 4th Estate

Publishers Text

Now in paperback, this is the bestselling, landmark cook book from Donna Hay, the ultimate collection of Donna's all-time favourite classic recipes.

In 2013, Australia's leading cookbook author Donna Hay published her landmark book, The New Classics, a definitive collection of classic recipes for every modern cook from donna hay magazine. The New Classics went on to become a national bestseller. Now for the first time in paperback, this revised edition is the ultimate Donna Hay cookbook, with every recipe for everything that you've ever wanted to cook. Absolutely up to the minute, it contains all our old family favourites as well as new delights, everything from beef and ale pies to dulce de leche, from meatballs to macarons, this is exactly the food that we want to cook and eat NOW, all written in Donna's trademark simple, clear and easy style, featuring stunning photography and over 275 mouthwatering recipes.

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