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Food & Wine
The Australian Women’s Weekly Food

The Australian Women’s Weekly Food

Issue 57

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
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10 Issues

In this issue

1 min.
ed's letter

Welcome to our fresh-looking February issue! When Food Editor Sarah Murphy and I were planning the issue we had in mind a theme of getting organised, with a focus on meal prep, seasonal cooking and creating great lunches. We reckon home-made always trumps store-bought. Lunch Box Heroes (page 48) will give you loads of tasty options. The key is thinking ahead – utilising leftovers and do-ahead hacks like cutting a week’s worth of vegetable sticks or making a double batch of muffins or bliss balls to freeze. It’s healthier and you’ll save money, too. Summer is salad season, so what makes a great salad? Grab some greens, add some veg, make it sweet with fresh or dried fruit, include nuts for textural crunch, give it some protein then finally dress it up. Once…

3 min.
masterclass: bbq

Australians love their meat. We are now the largest per capita consumers in the world of meat and chicken. Increasingly, we are interested in the origin of produce: the effect it has on the environment, animal welfare and the farmers. We can make a difference, so where possible, buy direct from farmers or local butchers. We should be looking for quality rather than quantity. GRASS FED Grass-fed or pasture-fed meat is raised and finished on grass. The fat will be yellower than grain-fed and there may be less fat marbling, depending on the breed. You may notice it’s a little chewier than grain-fed, but it’s not as noticeable in slow-cooked meals. Grass-fed meat tends to have a more complex flavour. ORGANIC Organic meat and poultry is produced where the animals are raised free of…

1 min.
ultimate steak

Preheat a heavy-based frying pan, char-grill pan or barbecue over a high heat until hot. Brush or rub steaks with extra virgin olive oil. Season with a little salt and freshly ground black pepper. Cook steaks over high heat to your liking, following instructions below. Turn steaks once using tongs, not a fork. To test if steak is ready, use the blunt end of the tongs to press the meat in the thickest part. Remove steak from the heat, cover with foil and rest for 5 minutes; this will make the steak more tender. Serve steak with pan juices and wholegrain mustard or a classic mushroom sauce. WELL DONE Cook on one side until moisture is pooling on top. Cook on second side until moisture is pooling on top. Reduce heat slightly;…

1 min.
our food team’s top tips

Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY , EDITOR, AWW FOOD Flavoured butters are the unsung hero of my barbecues. A delicious combination of chopped herbs, a little garlic and even a kick of dried chilli flakes makes for a delicious final finish that slowly melts atop perfectly cooked meats. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS Grilled meats team perfectly with jams and relishes – onion marmalade is one of my favourites. Try adding freshly chopped rosemary to bought marmalade for a herby flavour boost. And you simply can’t go wrong with chilli jam for beef or chicken, alike. Sarah Murphy FOOD EDITOR, AWW FOOD I make chimichurri to serve alongside my favourite steak. This zesty parsley, garlic and chilli dressing is a breeze to whip up and adds a fresh burst of flavour that…

2 min.
fun with salad

MAC ’N’ CHEESE POPPERS WITH SLAW PREP + COOK TIME 40 MINUTES SERVES 4 1½ cups (270g) macaroni2 cups (500ml) milk1 cup (100g) pizza cheese1 cup (120g) grated cheddar1½ tablespoons dijon mustard2 eggs1 cup (75g) panko (japanese) breadcrumbs vegetable oil, to deep–fry1 fresh long green chilli, sliced thinly SLAW 1 small broccoli head (250g)½ small iceberg lettuce (150g), torn into large chunks¼ small red cabbage (200g), shredded3 medium carrots (360g), julienned DRESSING 1⅓ cups (330ml) ranch dressing1 cup fresh flat–leaf parsley, chopped finely2 fresh long green chillies, sliced thinly 1 Place macaroni and milk in a large heavy-based saucepan; bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, for 10 minutes or until pasta is tender and milk sauce coats the back of a spoon. Remove from heat. Working quickly, stir in cheeses and…

1 min.
foodie forum

Catch up Our top posts and favourite reader pics this month We love a party cake... Louise Mattingly recreated the Mischievous Monkeys from our Easy Party Cakes book for daughter Chloe’s 7th birthday. It’s gorgeous! Happy birthday Chloe! Perfect crisp meringue piled with whipped cream and topped with tropical fruit, our Instagram followers declared you can’t go wrong with this summertime pav! There’s nothing quite like using up in-season apricots to make batches of jam. This easy four-ingredient apricot jam was a hit with our Facebook fans. Pass the croissants... Low-carb pizzas? It is possible! We turned sweet potato slices into easy pizza bases topped with prosciutto, blue cheese and figs and our Pinterest community loved it. Visit us on Instagram @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook or drop us an email at…