About this episode

Donna Hay discusses the evolution of home cooking and her new cookbook while sharing insights on food culture and internet recipes.

Australian food icon Donna Hay joins Tinfoil Swans to discuss the evolution of home cooking, the emotional weight of becoming a brand, and why you shouldn't trust bad internet recipes. Plus: Her new cookbook Sunshine, Lemons and Sea Salt, battling nerves, and an Australian food slang crash course. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Food & Wine / Chris Court and Con Poulos Learn more about your ad choices. Visit podcastchoices.com/adchoices

People in this episode

Host: Food & Wine

Guest: Donna Hay

Mentioned in this episode

Organizations: Food & Wine

Books & works: Sunshine, Lemons and Sea Salt

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