Long, sunlit days and the ease of outdoor living set the tone for Donna Hay’s latest book, Sunshine, lemons & sea salt. We caught up with her at our Symons Street store to talk inspiration, her go-to dishes and the joy of summer hosting.

At home, summer entertaining is very relaxed. It’s usually outdoors, something simple in the middle of the table, a few fresh salads, and something refreshing and cool to drink. My friends help themselves, shoes come off, and it all feels pretty effortless.

There’s definitely a Mediterranean influence, but it’s very much filtered through an Australian lens. It’s about letting ingredients shine. Cooking simply, using citrus, olive oil, fresh herbs, and not overcomplicating things. It’s that shared love of relaxed, seasonal food. 

I keep it quite neutral and unfussy. I like pieces that feel easy to use and that don’t compete with the food. I like to mix newer pieces with some vintage finds to add a special touch. It’s more about choosing things with beautiful texture or tone, something that feels considered but still relaxed.

Large platters are always on rotation as they make everything feel more generous straight away. Simple bowls, fine glassware, and pieces that work for everyday as well as entertaining. I like to use every piece I own, I've given up on the idea of keeping special pieces only for special times, life is too short!

It’s really important, but it should feel effortless. In summer, it’s often just natural light into the evening, with a few candles on the table and around the space for a soft glow as it gets darker. I love a relaxed linen on the table it adds the perfect touch of casual chic. It’s about creating a feeling rather than over styling every detail.

My current signature dishes (yes, it changes often) are my Crispy Lemon and Garlic Roast Chicken, my Honey-Fried Chorizo with Mozzarella and Tomatoes and my Radicchio Salad with Honey Walnuts finishing with my Zesty Whole Lemon Cake. This combination just feels very summery to me.

I always try to take the pressure off by preparing as much as I can ahead of time. Dishes that can be served at room temperature or that don’t need much attention once guests arrive are always a good idea. But if things don’t go as planned, I enlist my friends to help or I serve them a drink and a nibble whilst they hang-out in my kitchen whist I cook. It’s less about the stress and more about catching up and enjoying having people over.

Start with a few beautiful basics—large platters, good glassware, and simple linen. You don’t need a lot, just pieces that work across everything and make the table feel thoughtful without being overdone.

It’s very relaxed, outdoors, if possible, with plenty of light and fresh air. There’s simple, generous food, something cold to drink, and a table that people can gather around easily. No one’s in a rush, and it all just unfolds naturally.

It would be something glamourous but simple. I'd follow the Sailing into Lunch menu from my new book. Starting things off with a summery Watermelon and Lime Cooler and serve that with my Lemon Leaf-Charred Haloumi. The main is so simple yet looks super impressive. My Grilled Chilli Honey Salmon served with my Radicchio and Pickled Nectarine Salad and my Cucumber, Celery and Dill Salad are the perfect combination. Finishing with my cheats Lemon Sorbetto and that is my idea of a sun-kissed summery lunch to remember.