When I began work on this range, I knew I wanted to create pieces that were both beautiful and practical, and would carry over from daily use to sophisticated settings. I sketched hundreds of ideas, drawing from vintage finds and my years as a food stylist.
For me, it’s the small details that create the most impact, from an elegant foot on a plate to a delicately patterned edge, so I’ve interwoven the range with my signature blue and a few whimsical accents for a personal touch.
My notebook is brimming with yet more products that I’m busily perfecting for release. I hope you’ll enjoy adding to your collection as I add to mine.
This timeless and versatile white bone china range gives both everyday and special occasions a relaxed and sophisticated style.
chicken and fennel salad
Toss together 2 poached and sliced chicken breast fillets, 2 small thinly sliced fennel bulbs and ¾ cup mint leaves. For the dressing, whisk together ⅓ cup whole-egg mayonnaise, 2 tablespoons lemon juice, sea salt and cracked black pepper. Spoon over the salad to serve. Serves 2.
Donna’s signature blue is trimmed with a delicate stitched detail in this chic collection that’s perfect for entertaining.
asparagus with brown sage butter
Place 4 thick slices of taleggio or brie on 4 serving plates. Top with blanched white or green asparagus. To make the brown sage butter, melt 90g butter in a frying pan over medium heat. Add 8 small sage sprigs and cook until the sage is crisp and the butter is golden. Spoon the butter and sage over the asparagus and cheese to serve. Serves 4.
buttermilk panna cotta
Place 2 tablespoons warm water in a bowl, sprinkle over 2 teaspoons gelatine, set aside. Place 1 cup single cream, ½ cup sugar and 2 teaspoons vanilla extract in a saucepan over medium heat and stir to dissolve sugar. Add gelatine and stir well. Add buttermilk and remove from heat. Pour into 8 x ½ cup-capacity greased moulds and refrigerate for 3 hours or until set. Turn out onto plates and drizzle with vanilla honey, if desired. Makes 8.
Tea time becomes a stylish affair with this classically shaped collection designed for the modern tea party.
fig shortcakes with vanilla honey
Combine ½ cup mascarpone and 1 tablespoon icing (confectioner’s) sugar and spread over 6 x store bought shortbread biscuits. Top the mascarpone with thinly sliced figs. Mix to combine ¼ cup honey and 1 teaspoon vanilla bean paste. Spoon the vanilla honey over the figs to serve. Serves 6.
Both beautiful and functional, these porcelain kitchen essentials make cooking and preparing food at home a true pleasure.
With simple silhouettes, these timeless glasses bring a casual elegance to entertaining and everyday settings.
green apple mint and lime crush
Place 3 cups fresh green apple juice, 2 cups ice cubes, ¼ cup mint leaves and ¼ cup lime juice into a blender and blend until crushed. Pour into glasses and serve.
Click here to shop the Donna Hay collection with Royal Doulton