Donna Hay x ECOYA

This Christmas, we’re celebrating the many ways people welcome the festive season - the rituals, the recipes, the tables, the gatherings and the small, intimate moments that make this time of year feel special.  

As part of our How Do You Christmas? series, we’ve invited some of our favourite creatives and friends of the brand to share their own approach to Christmas. 

Among them is Donna Hay, one of Australia’s most loved and trusted voices in food, entertaining and effortless festive styling. Donna’s influence spans generations, and her Christmas moments are known for being so beautifully simple, so refined and so full of warmth - a perfect fit for the ECOYA world. 

For this collaboration, Donna created a beautifully styled Christmas moment in her signature aesthetic. Her dishes set the scene and were accompanied by the glow of our Christmas Collection - the Goldies.  

The result is nostalgic and celebratory, yet unmistakably Donna: elegant, relaxed and inviting. 

Donna’s take on Christmas shows how fragrance can elevate a festive food moment - candle light, beautiful fragrance and something delicious to share. 

Consider this your cue to lean into the details, embrace your own Christmas rituals and create a moment that feels like your version of Christmas. 

"One of my favourite details is adding an ECOYA Bon Bon to each plate and a sprig of Christmas foliage. It's thoughtful and instantly festive."

Donna's Frosted Cherry Pavlova

A classic crisp pavlova shell with a marshmallowy centre and vanilla cream and frosted cherries.

225ml egg whites (about 6 eggs)+ 
1½ cups (330g) caster (superfine) sugar 
1 tablespoon cornflour (cornstarch) 
2 teaspoons white vinegar 
vanilla whipped cream 
1½ cups (375ml) pure (pouring) cream 
2 teaspoons vanilla bean paste 

frosted cherries 
2 egg whites, lightly whisked, extra 
1½ cups (300g) caster (superfine) sugar, extra 
500g cherries 

Preheat oven to 150°C (300°F). 
 
Place the egg whites in the bowl of an electric mixer and whisk on high speed until soft peaks form.  
 
Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more++.  
 
Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is thick and glossy+++.  
 
Place the cornflour and vinegar in a small bowl and mix until smooth.  
 
Add the cornflour mixture to the egg white mixture and whisk for 30 seconds or until well combined.   
 
Using a pencil, draw a 20cm circle on a sheet of non-stick baking paper. Place the baking paper, pencil-side down, on a lightly greased baking tray++++. 
 
Spoon the meringue mixture into the circle to make a neat round. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour. Allow to cool completely in the closed oven+++++.  
 
While the pavlova is cooling, make the sugar-coated cherries. Line a baking tray with non-stick baking paper. Place the extra egg hites and extra sugar in separate small bowls. Dip or brush the cherries in the egg whites and then sprinkle with the sugar to coat. Place on the prepared tray and allow to dry.  
 
To make the vanilla whipped cream, whisk the cream and vanilla until soft peaks form. 
 
To assemble, place the pavlova on a cake stand or plate and top with the vanilla whipped cream and sugared cherries to serve. Serves 8–10 
 
+ Making meringue is a science. Be sure to measure your ingredients carefully, including the egg whites as egg sizes do vary. Fresh, room temperature eggs work best – when whisked they’ll become fluffy and voluminous, plus they’re more stable during baking.  
++ Be patient when gradually adding the sugar to the egg white. Each tablespoon of sugar should be dissolved before the next is added.  
+++ Take care not to over-whisk the meringue mixture – it’s ready when it’s thick, glossy, smooth and there are no more sugar granules. You can check this by rubbing a little mixture between your thumb and forefinger.   
++++ Turn the backing paper do it’s pencil-side down on the tray — no marks will transfer onto the meringue. 
+++++ Allow the meringue to cool gradually in the oven with the door closed — preferably overnight. 

Preheat the oven to 160ºC (325ºF).  
 
Grease 2 x 21cm round angel food cake tin or 2 x 20cm round cake tins+. 
 
Place the water, butter, vanilla and cocoa in a saucepan over low heat and stir until the butter is melted. Remove from the heat. Add both the sugars and stir until combined. 
 
Sift together the flour and bicarbonate of soda and place in a large bowl. Add the cinnamon, orange rind and cocoa mixture, eggs and sour cream and whisk until smooth.  
 
Divide the mixture between the prepared tins and bake for 50 minutes or until cooked when tested with a skewer. Allow to cool in the dish for 10 minutes, before turning out onto a wire rack to cool completely.  
 
To make the chocolate frosting, place the melted chocolate and extra sour cream into a mixing bowl and mix until smooth. 
 
Using a large serrated knife, slice each cake in half horizontally into 2 even layers. Place 1 layer on a cake stand or plate and top with a quarter of the chocolate frosting. Repeat using the remaining cake and frosting, finishing with cake. Spread the remaining frosting to cover the top and sides of the cake.  
 
Decorate with candied clementines and your choice of foliage or florals.  
Serves 14–16 
 
Cook’s tips 
+ To grease an angel food cake tin or round cake tin, brush it with softened butter and refrigerate until the butter is set.  

Donna's Spiced Brown Sugar Cookies

Spiced brown-sugar cookies with crisp golden edges and a soft, chewy centre, warm with cinnamon and holiday sweetness.

2 cups (320g) icing (confectioner’s) sugar
3 teaspoons ground cinnamon
2¼ cups (335g) plain (all-purpose) flour
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon bicarbonate of (baking) soda
120g unsalted butter, softened
1 cup (240g) firmly packed brown sugar
⅓ cup (115g) golden syrup
1 egg
1 teaspoon vanilla extract

1. Preheat oven to 180°C (350°F). Line 2 large baking trays with non-stick baking paper.
2. Place the icing sugar and 2 teaspoons of the cinnamon in a large bowl. Mix to combine and set aside.
3. Place the flour and the remaining 1 teaspoon of cinnamon in a medium bowl. Add the ginger, allspice, cloves, nutmeg and bicarbonate of soda. Mix to combine and set aside.
4. Place the butter, brown sugar and golden syrup in the bowl of an electric mixer and beat for 3 minutes or until pale and fluffy. Add the egg and vanilla and beat to combine. Add the flour mixture and beat until just combined. Roll 1-tablespoon portions of the dough into balls and place on the trays, allowing room to spread. Bake for 8–10 minutes or until golden and slightly cracked. Transfer to wire racks to cool for 10 minutes. Place the biscuits in the spiced sugar and gently toss to coat. Return to the racks and allow to cool completely before serving. Makes 36

These cookies will keep in an airtight container for up to 1 week. It helps to place non-stick baking paper between the cookies to ensure they don’t stick together. For more see donnahay.com.au