Donna Hay: "My eleven-year-old son not too long ago requested me: Do I've to take creatine?"

She exudes the coastal life-style that giant elements of the nation additionally lengthy for: the chef and creator Donna Hay lives on the seaside in Sydney.
© Louis Roth/DIE ZEIT

Donna Hay has been writing cookbooks for 3 a long time. Right here she explains how her recipes have modified. And why social media complicates consuming and cooking.

June 8, 2026, 8:09 am

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The Australian chef Donna Hay, a mix of Jamie Oliver and Meghan Markle, presents easy recipes which might be meant to encourage cooking in her new ebook “Sunshine, Lemons and Sea Salt”. We met her in Berlin on her world tour to speak in regards to the magic of summer season and the adjustments within the cooking world. Hay emphasizes the significance of nice elements that ought to merely shine in the summertime, with out a lot effort. Regardless of the number of international flavors within the grocery store, she makes it some extent to make sure that her recipes might be made utilizing simply accessible elements. The cooking skilled displays on the adjustments within the cooking world, the position of cookbooks and the challenges in immediately’s meals tradition.

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The chef Donna Hay, 56, might be understood as an Australian mixture of Jamie Oliver and Meghan Markle. In her 28 books and several other tv exhibits, she shares easy recipes that not solely convey a simple angle to life, however are designed to actually encourage cooking. We met her in Berlin on the worldwide tour for her new ebook “Sunshine, Lemons and Sea Salt”. A dialog in regards to the magic of summer season, baking mixes – and never feeling insufficient within the kitchen.

TIME journal: Donna Hay, in your new ebook you write about serving up seasons. How do you deliver it? Summer on a plate?

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Donna Hay: “My eleven-year-old son not too long ago requested me: Do I’ve to take creatine?”

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