{"id":58283,"date":"2026-08-22T18:03:15","date_gmt":"2026-08-23T01:03:15","guid":{"rendered":"https:\/\/goodlifevancouver.com\/staging\/2138\/?p=58283"},"modified":"2026-09-30T16:15:57","modified_gmt":"2026-09-30T23:15:57","slug":"donna-hay-sunshine-lemons-sea-salt-review","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/donna-hay-sunshine-lemons-sea-salt-review\/","title":{"rendered":"A Little Coastal Escape, Courtesy of Donna Hay"},"content":{"rendered":"

Donna Hay\u2019s Sunshine, Lemons and Sea Salt Review<\/h2>\n

In Sunshine, Lemons and Sea Salt<\/strong>, Australia\u2019s queen of effortless entertaining brings bright, generous cooking to the Vancouver table.<\/em><\/p>\n

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There are cookbooks you admire, and there are cookbooks that make you immediately start planning a lunch. Donna Hay\u2019s Sunshine, Lemons and Sea Salt<\/em> is firmly in the latter camp.For decades, Hay has made food look beautiful without making home cooks feel as though they need a professional kitchen, an overflowing pantry or an entire weekend to pull it off. Her latest book, Sunshine, Lemons and Sea Salt: A Celebration of Modern Coastal Home Cooking<\/em>, gathers the kind of bright, relaxed recipes that suit the way many of us want to cook: seasonal ingredients, clear flavours and a table full of people.<\/section>\n
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Donna Hay\u2019s latest cookbook brings bright, relaxed coastal cooking to the table.<\/figcaption><\/figure><\/figure>\n
The woman behind the beautiful food<\/span><\/figure>\n<\/section>\n
Donna Hay is one of Australia\u2019s most influential food writers, stylists and publishers. Her 28 cookbooks have sold millions of copies worldwide, while her former magazine, Donna Hay<\/em>, helped establish a distinctly modern visual language for food: clean, sunlit, unfussy and irresistible.She has always had a gift for taking a familiar idea and giving it just enough polish to make it feel new. More importantly, her recipes are designed to be cooked. They are not only lovely on the page, but reliable, flavour-forward and suited to real life.For this book, Hay opens the door to her own coastal Australian home and kitchen. The food moves easily from slow breakfasts to warm-weather lunches, casual dinners and desserts for lingering over with friends.<\/section>\n
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What to expect from Sunshine, Lemons and Sea Salt<\/em><\/h2>\n

Think citrus, herbs, ripe tomatoes, seafood, olive oil, salty cheese and plenty of dishes made for sharing. This is coastal cooking as a feeling rather than a theme. The recipes capture the pleasure of a good day near the water: sunny, a little salty and best enjoyed without rushing.<\/p>\n

It feels particularly relevant in Vancouver, where local markets are full of beautiful produce and a warm evening calls for dinner outside whenever possible. Hay\u2019s approach is generous but not complicated, which makes the book just as useful for a Tuesday dinner as it is for a long weekend lunch.<\/p>\n

There are recipes with enough personality for company, but few that demand hours of prep. That balance is Hay\u2019s particular strength. She makes entertaining feel inviting rather than intimidating.<\/p>\n<\/section>\n

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Six recipes to make first<\/h2>\n