Some Australian celebrity chefs have been dogged by copycat claims this year.
The most prominent to make headlines were the allegations by Recipe Tin Eats blog author Nagi Maehashi who in April accused Brooke Bellamy, owner of Queensland’s Brooki Bakehouse, of plagiarising several recipes, which Bellamy denies.
Celebrated Aussie chef Donna Hay, who has just released her 28th cookbook, Sunshine, Lemons and Sea Salt, tells nine.com.au she has one key to avoiding such allegations in her own work.
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How celebrated Aussie chef Donna Hay avoids copycat claims with new cookbook Sunshine, Lemons and Sea Salt (Supplied)
“I focus heavily on innovation and experimentation to make sure my recipes are unique,” Hay says.
“Authenticity and integrity are core values in my work, and I think that genuine creativity will always set my dishes apart.”
Some of those creative dishes in the 55-year-old’s latest offering include a Harissa Chicken and Feta Baked Garlic Bread, which the celebrity chef describes as “the perfect summer plate”.
“It’s so satisfying, with so many great flavours and textures,” Hay says.
The book of summer-inspired recipes marks the first time Hay has invited readers into her home after decades in the spotlight.
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Donna Hay’s Harissa Chicken & Feta Baked Garlic Bread (Supplied)
“My happiest place is in my kitchen, cooking for friends and family, so I knew it was time to create a book that captured this,” Hay tells nine.com.au.
The Sydney-sider says she was inspired by the “air of sunny happiness that makes you want to soak up every last minute of the day with delicious food” as well as her love of entertaining.
“Summer cooking for me is simple-yet-satisfying food powered by the best ingredients of the season,” Hay says.
“All those beautiful recipes I love to make on sleepy Sunday mornings for my boys, or on warm weeknights after a dip in the ocean, and for friends to graze on at sunset.”
(Supplied)
Hay says this “might mean sun-kissed tomatoes with delicious honey-fried chorizo and creamy mozzarella, or maybe a bright and zingy grilled chilli honey salmon”.
Sunshine, Lemons and Sea Salt offers a range of breakfast ideas as well as light lunches, simple dinners and sweet treat options but there are some dishes that are perhaps more complex than others.
“I don’t think there are any dishes in this book that are too tricky, but my Passionfruit Meringue Tart is a good weekend project that has a few steps involved, like creating the base, the passionfruit filling, and the torched meringue top,” Hay admits.
“But, like with any dish that’s a bit challenging, it pays off big with deliciousness.”
On the other end of the scale, the celebrity chef says the Tartines offer both “simplicity and wow-factor” with just “a few special ingredients doing most of the heavy-lifting”.
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The mother-of-two tells nine.com.au her sons love the Fluffy Chocolate Cake, which she says “was tested so many times” in their household.
Whether you enjoy whipping up something easy or prefer a challenge, Hay says summer food is all about letting the seasonal ingredients shine through.
“At its heart, it’s simple-yet-stunning summer produce with clever flavour twists along the way,” Hay says.
Donna Hay’s Sunshine, Lemons and Sea Salt is out now.
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