The Australian Women’s Weekly Food1 min de lectureFood & Wine
Food Bites
Did you know that strawberries are actually a winter fruit with the season running from late May- October. Queensland Strawberries is Australia’s largest supplier of strawberries, with over 100 growers across the state. So now is a perfect time to gr
The Australian Women’s Weekly Food4 min de lectureFood & Wine
Hit The Road
PREP + COOK TIME 25 MINUTES SERVES 4 500g orange sweet potato, peeled, grated coarsely2 medium onions (300g), grated2 egg whites⅔ cup (50g) finely grated parmesan2 tablespoons finely chopped fresh flat-leaf parsley2 tablespoons finely chopped fresh
The Australian Women’s Weekly Food10 min de lecture
WHAT’S IN Season BROCCOLI & CAULIFLOWER
Both members of the cabbage or brassica family, cauliflower and broccoli are going through a bit of a cultural resurgence at the moment. Both resilient and versatile, they are the perfect vegetables to roast whole, stir-fry, grill, bake or eaten raw
The Australian Women’s Weekly Food1 min de lecture
Campfire Cooking For Your Next Adventure!
The sequel to our best-selling Food for Camping, this book contains a whole new collection of outdoor meal ideas, perfect for both the well-seasoned camper and those hitting the trails for the first time. Using portable and accessible ingredients and
The Australian Women’s Weekly Food4 min de lecture
Dinner In 30!
PREP + COOK TIME 30 MINUTES SERVES 4 1 tablespoon extra virgin olive oil1 large red onion (300g), chopped finely3 cloves garlic, crushed45g drained canned anchovies, chopped finely1 cured chorizo sausage (170g), sliced thinly1 large red capsicum (
The Australian Women’s Weekly Food4 min de lecture
Father’s Day Lunch
PREP + COOK TIME 1½ HOURS (+ STANDING) SERVES 6 2kg butterflied leg of lamb1 tablespoon extra virgin olive oil2 tablespoons ground sumac1 teaspoon ground cumin ½ cup (125g) chopped roasted red capsicum½ cup loosely packed fresh coriander leaves½
The Australian Women’s Weekly Food4 min de lecture
Plant-based Dinners
PREP + COOK TIME 35 MINUTES SERVES 4 1 tablespoon extra virgin olive oil1 medium brown onion (150g), chopped finely2 cloves garlic, crushed1 fresh long red chilli, chopped finely 400g canned diced tomatoes1 cup (280g) tomato passata285g bottled pi
The Australian Women’s Weekly Food1 min de lectureFood & Wine
Father's Day Feast
Australians love nothing more than entertaining outdoors with family and friends. So does former rugby league player and father Beau Ryan. This month to celebrate Father’s Day, he shares his love of cooking and entertaining with a sneak peek from his
The Australian Women’s Weekly Food8 min de lecture
Dinner Winners
PREP + COOK TIME 50 MINUTES SERVES 8 1 tablespoon cornflour1 egg, beaten lightly2 tablespoons soy sauce1.6kg pork neck, cut into 3cm pieces¼ cup (60ml) extra virgin olive oil1 large red onion (300g), chopped5cm piece fresh ginger, cut into matchsti
The Australian Women’s Weekly Food1 min de lecture
NEXT ISSUE September
We show you how to incorporate wholefoods into your daily cooking the easy way! Served up, specially for you ON SALE AUGUST 31 ■
The Australian Women’s Weekly Food1 min de lectureFood & Wine
Soup For The Soul
PREP + COOK TIME 8¾ HOURS SERVES 4 1.4kg whole chicken1 medium leek (350g), sliced into 1cm thick rounds2 stalks celery (300g), trimmed, cut into 5cm lengths400g baby carrots, trimmed6 shallots (150g), halved4 fresh thyme sprigs2 fresh bay leaves2
The Australian Women’s Weekly Food1 min de lecture
The Australian Women’s Weekly Food
Editor FRANCES ABDALLAOUI Editorial Director Bauer Books SOPHIA YOUNG Creative Director HANNAH BLACKMORE Food Editors SARAH MURPHY, LUCY KELLY Senior Designer ALEXANDRA COOK Copy Editor AMANDA LEES Content Editor GEMMA HARLAND Photographer Jam
The Australian Women’s Weekly Food4 min de lecture
Chicken MASTERCLASS
The wings of the chicken are often reserved and used when making stock or chicken broth, but are delicious to eat as is. To make chicken wing nibbles for fingerfood, snip the tips off wings using strong kitchen scissors, then cut the wings in half at
The Australian Women’s Weekly Food2 min de lectureFood & Wine
Baked Potatoes
PREP + COOK TIME 1 HOUR SERVES 4 8 coliban potatoes (2.4kg)2 tablespoons extra virgin olive oil1 teaspoon sea salt flakes Preheat oven to 200°C/180°C fan. Place potatoes on a large oven tray; drizzle with oil and sprinkle with salt. Bake for 1 ho
The Australian Women’s Weekly Food6 min de lectureFood & Wine
Eggs 101
Eggs are a complete meal in and of themselves. Boiled, fried, poached or scrambled, start the day with an egg on avo toast, whip up a simple omelette for lunch or bake a rich and cheesy quiche for dinner. Cheap and nutritious, it's an ingredient you
The Australian Women’s Weekly Food2 min de lecture
Simple Salmon
Rub 4 salmon fillets, skin on, with 1 tablespoon olive oil. Season all over with salt. Cook salmon, skin-side down, in a heated frying pan or on a barbecue flatplate for 4 minutes or until skin is crisp and browned. Turn, cook for a further minute or
The Australian Women’s Weekly Food2 min de lectureFood & Wine
Quesadillas
PREP + COOK TIME 35 MINUTES MAKES 4 Heat 2 teaspoons oil in a large heavy-based non-stick frying pan over medium heat. Cook 1 small (100g) finely chopped red onion, 1 clove crushed garlic and 200g coarsely chopped baby spinach leaves, stirring, fo
The Australian Women’s Weekly Food1 min de lectureFood & Wine
My favourites This Month
Hello foodies! Have you ever wondered what the magic ingredient is that makes food taste great? Apart from a sprinkling of salt flakes, freshly ground black pepper and a little TLC, it’s using beautiful ingredients cooked simply. It could be making t
The Australian Women’s Weekly Food6 min de lecture
Pastry Perfection
PREP + COOK TIME 1 HOUR (+ REFRIGERATION) MAKES 1 CASE 1¾ cups (260g) plain flour1 teaspoon fine salt150g cold butter, chopped coarsely1 egg yolk2 teaspoons lemon juice1 tablespoon iced water 1 Process flour, salt and butter until mixture resemb
The Australian Women’s Weekly Food1 min de lecture
Weekend Roast
PREP + COOK TIME 1½ HOURS SERVES 4-6 1.8kg whole chicken¼ cup (60ml) extra virgin olive oil2 cloves garlic, crushed3 teaspoons dijon mustard1 medium lemon (140g), rind grated finely3 sprigs fresh flat–leaf parsley3 sprigs fresh thyme500g baby carro
The Australian Women’s Weekly Food2 min de lecture
DIY Falafel
1 Process carrot, chickpeas, onion, cumin, harissa, flour, baking powder and egg until mixture just comes together; season. 2 Transfer mixture to a large bowl; stir in ¾ cup of the breadcrumbs. Roll level tablespoons of carrot mixture into balls. Ro
The Australian Women’s Weekly Food3 min de lecture
Chop Chop!
A lot of people have never been shown the correct way to carry out the tasks that confront them each day in the kitchen. Learning how to chop will save you time — it’s a skill worth mastering. Finely chopped means cut dice about ½ cm square. Coarsely
The Australian Women’s Weekly Food2 min de lecture
SLICE of HEAVEN
PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 20 2/3 cup (90g) gluten-free plain flour1/3 cup (75g) firmly packed brown sugar1/3 cup (25g) desiccated coconut85g butter, melted395g canned sweetened condensed milk1 tablespoon golden syrup40g butter,
The Australian Women’s Weekly Food1 min de lectureFood & Wine
Our Food Team’s Top Tips
A cabbage slaw in all its guises is a salad that I serve all year round with everything from pulled pork to burgers – the one proviso is that cabbage is super finely shredded by hand. A sharp cooks knife or Chinese clever will give you the perfect sh
The Australian Women’s Weekly Food3 min de lectureFood & Wine
Butter UP!
PREP + COOK TIME 1½ HOURS SERVES 12 250g butter, softened2 teaspoons vanilla bean paste1½ cups (330g) caster sugar3 eggs1¾ cups (260g) White Wings self–raising flour⅓ cup (50g) White Wings plain flour¾ cup (180ml) milk 1½ cups (240g) icing sugar1
The Australian Women’s Weekly Food1 min de lectureFood & Wine
Catch Up Our Top Posts And Favourite Reader Pics This Month
Jacinda Arden’s version of the Piano Cake from our iconic Children’s Birthday Cake Book is standing proud – even if it is propped up with a jar a of lentils! The New Zealand prime minister has yet again shown she can join us in the Test Kitchen any d
The Australian Women’s Weekly Food6 min de lecture
Sweet Memories
PREP + COOK TIME 1¼ HOURS (+ STANDING & COOLING) SERVES 8 ½ small ripe pineapple (450g) 60g butter½ cup (110g) firmly packed brown sugar125g butter, extra½ cup (110g) firmly packed brown sugar, extra2 eggs2 cups (300g) self-raising flour 2/3 cup (1
The Australian Women’s Weekly Food1 min de lectureFood & Wine
Editor’s Letter
Welcome to our special slow-cooking issue, guaranteed to bring joy and comfort to those around your shared table. Using a slow cooker is, for the most part, stress free. With minimal prep required for recipes, it does all the hard work for you; just
The Australian Women’s Weekly Food8 min de lecture
Fast Flavour
When cooking with a pressure cooker, you can create deliciously tender proteins and rich sauces that otherwise would only be achievable with long and laborious cooking methods. The pressure cookers of today – both stove-top and electric – are complet
The Australian Women’s Weekly Food1 min de lecture
My Favourite This Month
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