The Australian Women’s Weekly Food Issue 66

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.

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10 Issues

in this issue

1 min
editor’s letter

Wow, what a year it’s been, but what’s kept me going is dreaming of a relaxing summer break and (hopefully!) precious catch-ups with family and friends. Entertaining can be a bit daunting for anyone (including me!) over the holiday season – what to cook, how much to buy and prepare ahead, decorating the table... This special issue is designed for maximum inspiration. If you’re opting for seafood, flip to page 34, where you’ll bowl over your guests with our lovely array of recipes. Our test kitchen experts share their go-to guides for glazed ham (page 42), roast turkey (page 46) and a great selection of main courses (page 50). Our sweet-tooths no doubt reveal themselves over the festive season and a finale with a flourish is always highly anticipated. Do try the desserts…

8 min
festive finale

CHESTNUT MERINGUE TARTS PREP + COOK TIME 1 HOUR 5 MINUTES MAKES 6 2 cups (300g) plain flour½ cup (110g) caster sugar150g cold unsalted butter, chopped coarsely2 tablespoons lemon juice2 tablespoons iced water, approximately CHESTNUT FILLING 3 cups (600g) sweetened chestnut puree (see notes)2 tablespoons finely grated orange rind2 tablespoons Cointreau or orange liqueur ITALIAN MERINGUE 1½ cups (330g) caster sugar4 egg whites 1 Using the Kenwood food processor attachment, process flour, sugar and a pinch of salt until combined. Add butter and pulse until mixture resembles coarse breadcrumbs. Add juice and water; pulse until mixture comes together. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour. 2 Roll out pastry on a lightly floured surface to 2mm thick. Line six 10cm (base measurement) tart tins with pastry. Trim and freeze for 20 minutes. 3…

8 min
what’s in season cherries

Plump, juicy cherries - how beautiful they are. With their rich colour and subtle lustre, they’ve inspired artists and poets for centuries. Here in Australia, cherries are among the few truly seasonal fruits still left in our markets. While imported cherries are sometimes available during our off-season, every summer, the appearance of locally grown cherries is anticipated with much excitement. Most of those that come to market are black cherries - the dark, fleshy varieties. You will sometimes see bright red or ‘white’ varieties, which are actually cream with a red blush. Australian-grown cherries are highly regarded and available from mid or late October to late February. The Australian crop yields upwards of 12,000 tonnes each year for domestic and export consumption. All cherries have one thing in common, however…

2 min
let's celebrate

Ham & Turkey Christmas STARTER Vietnamese Chicken Crunchy Wonton Bites page 30 and Soft-Shell Crabs with Green Onion Aïoli page 86 MAINS Honey-Ginger Glazed Ham page 43 and Herb-Brined Turkey Breast in Pancetta page 49 SIDES Hasselback Potatoes page 58 and Beautiful Green Salad page 57 and Beetroot & Walnut Crumble page 56 DESSERT Boiled Christmas Pudding page 79 Seafood Christmas STARTER Oysters with Pink & Green Mignonette Dressings page 31 and Corn Fritters with Smoked Salmon page 89 MAINS Side of Ocean Trout with Asparagus, Fennel & Dill page 40 and Pistachio Dukkah Prawn Skewers page 106 SIDES Salt & Vinegar Potatoes page 59 and Parmesan Asparagus page 60 DESSERT Coconut Pavlovas page 38 Do-ahead Christmas STARTER Salmon Pinwheels page 30 MAIN Brined Turkey Breast in Pancetta page 49 and Pink Pepper Beef Fillet with Horseradish Cream page 52 SIDES Green and Gold Couscous page 38 and Iceberg Lettuce with Homemade Mayonnaise page 38 DESSERT Chocolate Hazelnut Ice-cream Pandoro page 70 Modern Christmas STARTERS Warm Spiced Prawns with Guacamole page 28 and Spiced Chicken Wings with Creamy Herb…

5 min
a very merry brekkie

GINGER ALE & CITRUS PUNCH PREP TIME 15 MINUTES (+ REFRIGERATION) SERVES 8 125g strawberries, sliced thinly1 medium orange (240g), halved, sliced thinly1 medium lime (90g), sliced thinly700ml bottle Pimm’s No. 11 Lebanese cucumber (130g)1.25 litres (5 cups) chilled dry ginger ale1 cup loosely packed fresh mint leaves 1 Place strawberries, orange and lime in a large serving jug. Add Pimm’s; stir to combine. Cover; refrigerate for 3 hours or overnight. 2 Just before serving, slice cucumber into ribbons; add to jug. Stir in ginger ale and mint. Serve over ice. Test Kitchen Notes Serve baked ricotta with thick slices of toasted sourdough. BAKED RICOTTA WITH TRUSS TOMATOES, BACON & ROCKET PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 4 500g smooth ricotta2 egg yolks⅓ cup (25g) finely grated parmesan1 tablespoon finely chopped fresh chives1 tablespoon coarsely chopped…

6 min
life of the party

HALOUMI & AVOCADO BRUSCHETTA PREP + COOK TIME 30 MINUTES MAKES 24 2 seeded baguettesolive–oil spray500g haloumi3 medium avocados (750g), mashed coarsely2 tablespoons lemon juice400g cherry truss tomatoes, quartered, sliced40g mixed salad leaves (mesclun)1 tablespoon extra virgin olive oil 1 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper. 2 Cut each baguette thinly on an angle into 12 slices; spray both sides with oil. 3 Place bread on oven trays; bake for 10 minutes or until golden. 4 Cut haloumi thinly into 24 slices; place between two sheets of paper towel to drain for 5 minutes. 5 Meanwhile, combine avocado and juice in a medium bowl. Season to taste. 6 Pan-fry haloumi, in batches, in a large oiled frying pan over medium-high heat for 1 minute each side or until golden brown (see notes). 7…