One For The Kids

It was 1998. An excursion with my Year 10 Food Technology class. The accompanying teacher, Mrs Lawson, one of the most inspirational and influential people of my secondary schooling, leading a group of true country bumpkins into the Australian Women’s Weekly Test Kitchen in Sydney’s CBD. I was in ore. Just 15 years of age and I knew then and there that I wanted food to become a significant part of my life. I’m not talking nourishment – although I know not to take being able to feed myself well for granted in my adult life – I’m talking about food for entertaining. Cooking food to share with others, creating memorable moments and bringing people together. To watch the smiles on faces and to feel that absolute pure and genuine satisfaction that comes from those truly pleasurable food experiences…..the ones that I would create! – Now I know that sounds like nonsense for a 15 year old. But growing up with a grandparents that had a homestay for international visitors, parents who liked to host parties and as mentioned above a truly inspirational teacher, I was always going to end up being passionate about food and about feeding people. – Walking through that test kitchen showed me passion, style, attention to detail and the beauty that food could be. It also showed me that being in the kitchen could be fun! The funny thing is, I had no idea that ‘Donna Hay’ was born (not literally) out of that test kitchen! I had heard the name, but it wasn’t until I was in my mid twenties that the penny dropped and I realised the talent, the ‘GOAT’ if you will, that was Donna Hay. I would love to go back to 1998 and see if she was in the kitchen that day. It seems to fit with the timeline of her early career. Who knows!

When I set out on this cooking journey, I had no idea these cookbooks would take me on a trip down memory lane. They’ve transported me back—mostly to my twenties—reminding me just how deeply these GOATs influenced my life. They didn’t just teach me recipes; they inspired and nurtured my love for food and entertaining. Now, feeling a little stagnant in my forties, I find myself truly grateful. Their impact back then laid the foundation for a passion that still lives in me today. I just need a bit of time and opportunity to ignite that passion again. But I’m on my way!

So, without further ado, Donna Hay’s ‘Basics to Brilliance Kids’ published by Harper Collins Publishers in 2017, was the winner on the spinner this week. As soon as this book was revealed, my daughters were there to spin the number of courses and the meal. Essentially a kids cookbook, they wanted in! They spun another dinner meal and just one course. I’m not going to lie, I was actually relieved to have spun one course meal this week. It has been a busy one and our chosen day to cook this meal was Friday, which was no exception to the busy week. It was ANZAC Day here in Australia and our girls have been part of the march with their school for a few years now. This year being extra special as they wore the great grandfather’s war medals. We were out all day and late home, but with a pending full weekend (including making a 75th birthday cake for 50 people for my father-in-law***) to back up the week days, we just had to go with it. The girls were not very adventurous in their decision, but in our household, the humble hamburger hits the spot every time. Donna Hay nailing the simplicity for kids, but transforming the meat patty to maintain it’s hero status for the night. The recipe chosen was ‘Hunger Zapping Hamburgers’ page 114, and we borrowed some hand cut Oven-Baked Fries from another recipe on page 97 to accompany it. ***I promise I will share the birthday cake recipe that I made for my father-in-law with you one day. A perfectly not too decadent, moist mud cake. It was a hit!

Click the links below for this simple family approved recipe from Donna Hay. I must apologise, I couldn’t find a digital link for her oven fries which were a side to her ‘Salmon Fish Fingers’ in the original cookbook. I have included the links for her cookbook, however it is a revised version, page numbers may be different.

https://www.donnahay.com.au/recipes/trending/hamburgers

https://store.donnahay.com.au/product-category/books – Revised version of Basics to Brilliance Kids

Now to the recipe. First things first, the meat patty. At Donna Hay’s request, I used beef mince (ground beef), but it was the combination of zucchini, carrot, tomato paste and the perfect seasoning that lifted an ordinary flavour profile. I will disclose that my fussy daughter (older of the two) insisted on just beef mince salt and pepper, but she is just as I said…fussy! My younger daughter devoured her burger, loving the flavour of the meat patty. I chose to grill the patty’s on the BBQ, purely to limit the amount of dishes I was using. I wasn’t too sure about the texture of the patty when I saw it cooking on the BBQ. The tomato paste was looking as though it was giving the patty a bit of a soggy texture, and despite a brush of oil for cooking, the patties were sticking to the grill. However, when they had reached their recommended cooking time they were looking better.

Despite this book promoting healthful eating for kids, because my oven had a birthday cake big enough for 50 people in it, I wasn’t about to steal its space and heat for oven fries. We don’t often fry like this at home so it was a nice treat to have them this way instead. Because of time, I par-cooked the sliced (into chips) potatoes in the microwave, about 7 minutes, and got the oil heated for their cooking. As the burger patties were reaching full time on the BBQ, I put the par-cooked potatoes into the frying oil. Now as I said, I know this is not the healthiest method of cooking, but after a busy day and with four hungry tummies, the sound that is heard when those chips are lowered into the hot oil is just so tantalising. The family’s mouths salivating as they anticipate taking the first bite.

All that is left to do is have the burger’s extra ingredients join the party. Donna Hay suggests lettuce, tomato and wholegrain rolls (in keeping with the healthy mission statement), but I can’t help myself, I have to add a slice of cheese and I happened to have brioche buns in the freezer to use up so did not add extra wholegrain rolls to my shopping list. Our family love lightly toasted buns with slightly melted cheese, so they go in the air fryer one at time for only secs, 60 to be exact. The melted cheese just takes things to a whole new level flavour and texture wise, but it is also acting as glue to hold things together a little. There is no tidy way to eat a burger unless it’s with a knife and fork (absolutely not!) but preventing a little burger slide is always favourable.

With the burgers ‘resting’ and keeping warm off the BBQ and the fries on paper towel after being drained and salted (just lightly), the burger is ready for construction. I spread our ‘favourite sauce, relish, mustard or mayonnaise’ (Donna’s words) to the base of the roll as per the recipe instructions. I go with BBQ sauce and aioli for the majority, the fussy eater of course requesting no sauce. Bor-ing! The burger patty goes next, followed by sliced tomato and lettuce. The cheesy top completes the burger and is looking mighty delicious as I call the family to the table for dinner. The not-so-oven baked fries provide the perfect accompaniment along with some tomato sauce, and as I watch the eyes light up the the ‘yuuuuum’s come from the dinner table, I am confident I have a crowd pleaser to end this busy, but lovely day.

Donna Hay, as the name of your book suggests, this burger, although a ‘basic’ staple (especially in our household) was definitely made ‘brilliant’ with a bit of additional flavour added to the hero of the dish – the meat patty. Although this recipe was not particularly challenging for me, it was flavourful, fulfilling and exactly what we needed on this particular night! I guess it does go to show that the most simple of cooking is often the most satisfying. I love that spinning this cookbook took me on a trip down memory lane to the Australian Women’s Weekly Test Kitchen, a memory that was all but forgotten. My only regret was not knowing who Donna Hay was back then. A true Aussie icon in the food world and truly inspirational to those who love to feed and entertain. I look forward to spinning the adult’s version as I remember from the television series of the same title ‘Basics to Brilliance’ revealing some real beauties! Until next time xx

The rhythm is in the cooking. The soul is in the experience. Grab those cookbooks, tie on your apron and join me next time at Eating With The GOAT!