EXPLOREMY LIBRARY
Food & Wine
The Australian Women’s Weekly Food

The Australian Women’s Weekly Food

Issue 64

The Australian Women’s Weekly FOOD magazine is all about food; how to create, make, bake and cook it. With masses of tips, hints, and useful ‘how-to’ pictures and videos, FOOD helps readers to cook with confidence.

Country:
Australia
Language:
English
Publisher:
Bauer Media Pty Ltd
Frequency:
Monthly
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10 Issues

in this issue

1 min.
my favourites this month

Food is part of the fabric of life and, for most of us, a shared table not only gives sustenance and nourishment but also joy and hospitality. This month our recipe lens has focused sharply on pared back dishes to showcase ingredients and highlight the health giving properties of simple cooking. We share an abundance of fast dinner ideas that won’t have you dealing with the dilemma of what to cook. Turn to page 14 where we dive deep into the often overlooked molluscs, mussels. We show you all you need to know how easy they are to cook. While we are under water, if you are trying to include more fish in your diet and run out of ideas, our fab fish feature on page 38 will give you the…

2 min.
supercharged burgers

“This delicious burger ticks a lot of health boxes – has anti-inflammatory and probiotic benefits and is high in B vitamins, protein and fibre.”Fran Abdallaoui, Editor, AWW FOOD THE SUPER BEEF BURGER PREP + COOK TIME 35 MINUTES SERVES 4 ¼ cup (60ml) extra virgin olive oil2 medium onions (300g), sliced4 cloves garlic, crushed600g beef mince1 medium onion (150g), extra, chopped finely1 tablespoon dijon mustard1 cup fresh flat–leaf parsley leaves, chopped⅔ cup (190g) kefir yoghurt or greek yoghurt4 burger buns, toasted1 cup (10g) mixed salad leavesSiracha or tomato sauce, to serve CARROT KIMCHI 4 large carrots, peeled180g daikon, peeled2 green onions, coarsely chopped1 tablespoon sea salt flakes2 cups (500ml) filtered water2 cloves garlic, crushed2 teaspoons caster sugar2 teaspoons finely grated fresh ginger2 tablespoons gochujang (korean red chilli paste)1 tablespoon fish sauce ORANGE SWEET POTATO WEDGES 1kg orange…

5 min.
go with the grain

Grains are among the oldest of all human foods; it’s believed that grains were the first plants mankind learned to cultivate, around 10,000 years ago in the Neolithic period. Wheat and barley, both types of grass that still grow wild profusely in the Middle East, were the first crops cultivated. Growing them ensured communities had consistent food supplies and ultimately led to the organising of society into permanent settlements based around plots of crops. Today, there’s not a cuisine that doesn’t feature some type of grain. From Scottish oats, Italian polenta, to Turkish burghul (a form of cracked wheat), to all the world’s rices and the hominy of the Americas, grains are fundamental to all food cultures. Without wheat, for example, we wouldn’t have bread, pasta, couscous, semolina, flour tortillas and…

1 min.
our food team’s favourite grains

Lucy Kelly FOOD EDITOR, AWW FOOD Burghul for speed because it doesn't require cooking, just soaking for10 minutes with boiling water and a squeeze dry before throwing into salads. However I am a huge fan of the longer cooking freekeh (green wheat) and farro (an ancient wheat grain) for salads, casseroles and soups. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS I love the chewier nutty-tasting grains, such as red rice, black barley and farro that lend themselves to stir-fries, risotto-like dishes and salads. They have similar cooking times, so can be cooked in the one pan together, like this they are great for a grain salad and also freeze well. Gemma Harland CONTENT EDITOR, AWW FOOD Quinoa has always been a staple ingredient in my kitchen. Though technically a seed, quinoa is classified as a whole grain.…

1 min.
catch up

@thebalancedcook took us on a vintage journey with her take on our Orange Coconut Biscuits from one of our oldest cookbooks, ‘The Big Book of Beautiful Biscuits’ – and beautiful they are! Luscious and full of flavour, cinnamon syrup adds a further delicious dimension to this Pear & Ginger Upside Down Cake and is perfect with a hot cuppa! Our Chicken Tikka Masala with Cauliflower Rice puts a healthy twist on the classic Indian curry by using a greek yoghurt base, and low-carb cauliflower 'rice'. These Sweet Potato & Pancetta Pizzas use the versatile root veg as a tasty low-carb base for a flavour-packed meal the whole family can enjoy. Visit us on Instagram @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook or drop us an email at recipeenquiries@bauer-media.com.au and show us what…

1 min.
food bites

GINNY GIN GIN One of Sydney's newest distillerys, Kings Cross Distillery has launched their new signature gin, KXG Australian Classic Dry Gin with notes of juniper, preserved lemon, grapefruit, bakers’ spices and exotic woods, visit kingscrossdistillery.com.au to purchase. (RRP $115, 700ml) SUPER SOMEN Hakubaku Organic Somen Noodles are thin wheat noodles that cook in just 2 minutes, so are the perfect speedy addition to dinnertime! Find them in the Asian food aisle of your supermarket and Asian grocery stores. Find out more at hakubaku.com.au. CAMPOS LOVE Can’t get enough of your morning coffee? Campos Signature Blend coffee beans are now available in 990 Woolworths stores, nationwide! This means, no one misses out on that perfectly brewed cafe coffee. GET YOUR MOJO BACK! Looking to kick start your gut health? MOJO Kombucha Gut Shots, are a dynamic low-sugar…