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The Australian Women’s Weekly Food The Australian Women’s Weekly Food

The Australian Women’s Weekly Food

Issue 49

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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26 Issues

IN THIS ISSUE

access_time1 min.
editor’s letter

Welcome to our cosy autumn issue. It’s our intention this month to inspire you with the gorgeous Aussie produce this season has to offer. Think slow cooker comfort food, lush desserts with apples and pears and a focus on pumpkin – it’s all within our beautiful pages.As an avid baker, I’ve relished our sweet line-up this month. We’ve included recipes that will appeal to all levels of experience, and tastes, from the fluffiest buttermilk pancakes (page 88) to the French patisserie classic Paris-Brest (page 96).We’ve also got ideas for celebrating Mother’s Day – a fun cocktails and canapes spread (if that’s how your family rolls) or the delightful and nostalgic recipes from Gran, who shares her secret tips for the very best scones and strawberry conserve (page 120). Cooking…

access_time6 min.
sharpen up

The cost of a good knife set might make your heart race, but it’s an investment worth making. Many kitchenware shops have good specials on high-quality knives so it’s worthwhile shopping around. Knife sets can be great value, however don’t feel obliged to buy the largest knife set available. The fancy 14-piece set might look impressive, but perhaps isn’t the best use of your bench space or your cash. ANATOMY OF A KNIFE • The pointy–end (point) is used to make fine incisions in food or to pierce holes in things. • The tip (the first third of the blade), not to be confused with the pointy end, does much of the cutting and can be used for soft vegetables and fine slicing. • The spine is the top of…

access_time2 min.
meet the food team

SophiaYoung EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS After starting out as a chef, I moved to magazines and cookbooks as a food editor and stylist. It’s been fun! What drives me the most is to inspire readers by sharing recipes that will result in them cooking great food. “I have excellent chefs’ knives, however a more unique one is my fish filleting knife, shaped like a chefs’ knife but with a narrow blade. Aside from fishy things, I use the fine blade to score the outline of a slice for items like pies which might shatter, before retracing the cut with a heavy-duty knife.” Sarah Murphy FOOD EDITOR, AWW FOOD I’m an eternal sweet tooth with a constant need…

access_time1 min.
food bites

MASTER COOK Enjoy the ultimate in kitchen envy with the sleek ILVE ILD9E Induction Cooktop, $2899, featuring black glass for easy cleaning, overflow detection, auto-stop and child lock. Go to ilve.com.au Flour power Now there’s a flour for everyone’s needs. McKenzie’s Tigernut Flour is made from a small root vegetable of the same name, and has a mild nutty flavour. It’s a great nut-free replacement for almond meal due to its granular texture, and is gluten free, paleo and packed full of fibre. Find it in the baking aisle at Woolworths supermarkets. SAUCE SECRETS Pearl River Bridge Superior Dark Soy Sauce’s reddish-brown colour and soybean aroma is perfect in our Prawn, Broccolini & Peanut Dan Dan Noodles (page 45). Find it at major supermarkets…

access_time2 min.
absolutely pie-fect

“You can never go wrong with a homemade pie! We’ve kept this chicken and leek pie simple to show off the classic flavours that make it so irresistible. You can make the filling the day ahead, then transfer to the pie dish the next day for baking – so easy!”Frances Abdallaoui, Editor, AWW FOOD CHICKEN & LEEK PIE PREP + COOK TIME 50 MINS (+ STANDING & COOLING) SERVES 6 2 cups (500ml) chicken stock750g chicken breast fillets60g butter1 large leek (500g), sliced thinly2 stalks celery (300g), trimmed, chopped finely2 tablespoons plain flour2 teaspoons fresh thyme leaves, plus extra to serve½ cup (125ml) milk1 cup (250ml) pouring cream2 teaspoons wholegrain mustard2 sheets Pampas Butter Puff Pastry, partially thawed1 egg yolk, beaten lightly 1…

access_time1 min.
foodie forum

@ardrossannewsagency gave our March cover recipe a twist! In the Test Kitchen... We’ve been having fun filming some of your favourite recipes! Fran showed us the secrets to perfect melting moments and we had a blast making classic cakes from our birthday cake book – yes, we made the pool cake! Watch the videos on our website, womensweeklyfood.com.au, Instagram, @womensweeklyfood, and Facebook page, Women’s Weekly Food. TOP HITS When it comes to the most popular recipes on womensweeklyfood.com.au, it can be a surprise each month. Here are the most-searched recipes in March: 1 Lemonade scones 2 Pikelets 3 Raspberry coconut slice 4 Slow-cooked pickled pork WHAT YOU SHARED ON INSTAGRAM From kitchens, to lounge rooms…

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