family home to establish her own household,
tucked in her trousseau would invariably be
Spry or Mrs Beeton, full of good advice for the in-
experienced cook.
us as we embark on voyages beyond our mother's
kitchens. Some receive the "big orange bible" as a
wedding present, others at a significant birthday. It
represents culinary independence: with Stephanie
beside you in the kitchen, few ingredients intimi-
date for long. Also on my bookshelf and equally
thumbed through and food-stained is Donna Hay's
Modern Classics, Book 1.
tion and professional background (one a cook and
restaurateur, the other a food stylist and magazine
editor). Alexander and Hay do have one thing in
common: both have taken a talent for good food
and turned it and themselves into enormously
successful brands.
10 percent of its Australian sales (they have sold
3.3 million copies worldwide, translated into nine
languages). Hers is the top-selling international
food journal in American bookstores Barnes &
of her bi-monthly Donna Hay Magazine attracts
about 373,000 readers.
Melbourne's culinary set in the 1980s. At
Stephanie's Restaurant, her willingness to
mix classic French techniques with mod-
ern ingredients and flavours paved the
way for modern Australian chefs such
as Neil Perry and Christine Manfield,
and her media articles inspired chefs
and home cooks alike. She has written
10 cookbooks, and the encyclopaedic
A Cook's Companion has sold more
than 400,000 copies since its publica-
tion in 1996.
Lake House in Daylesford, Vic-
toria, built Australia's most ac-
claimed country restaurant and
hotel, and her support of the
local producers is the stuff of
legend. She was recognised
in 2007 for her services to
regional tourism and hos-
pitality with the Member
of the Order of Australia
Medal.