The Australian Women’s Weekly Food Issue 67

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.

Are Media Pty Limited
$6.59(Incl. tax)
$49.49(Incl. tax)
10 Issues

in this issue

1 min
my favourites this month

Welcome to 2021. Phew, we made it! There are few things in the world most Aussies love more than summer holidays, and the team at AWW FOOD is celebrating everything that’s good in January. The pressure’s off, so we’re embracing loose clothes, cooling swims, salt-sprayed hair and casual catch-ups. Food-wise, it’s just as relaxed. Anything goes, so you’re sure to relish our cover recipe for Pick-Your-Protein Soft Tacos (page 6), no-cook dinners (page 22) and easy seafood recipes (page 60). We’ll also help you polish your barbecue skills (page 84) and, if you’re heading on a camping trip, our clever recipes for outdoor cooking (page 92) are sure to make you the envy of the caravan park! Typically, the new year allows us time and space to reset and think about life…

2 min
tacos soft-shell

PICK-YOUR-PROTEIN SOFT TACOS PREP + COOK TIME 35 MINUTES SERVES 4 1 teaspoon chilli powder2 teaspoons smoked paprika2 teaspoons ground cumin2 teaspoons ground coriander2 teaspoons onion powder2 teaspoons salt flakes1/3 cup (80ml) extra virgin olive oil, plus extra for brushing2 tablespoons chipotle chilli in adobo sauce200g sour cream12 small tortillas (see notes)lime wedges and Tabasco, to serve PICK YOUR PROTEIN 500g chicken thigh fillets, cut into 3cm piecesor 500g flathead fillets, cut into 3cm piecesor 500g piece flank steakor 1kg medium uncooked prawns, peeled, tails intactor 250g each cauliflower florets and sliced haloumi CORN, RADISH & CORIANDER SALSA 2 corn cobs, husks and silks removed1 avocado, finely chopped½ small Spanish onion, thinly sliced on a mandoline 3 radishes, thinly shaved on a mandoline1 garlic clove, crushed finely grated rind and juice of 1 lime1 cup coriander…

2 min
salad-bar basics

The beauty of a salad is that it can be anything you like – a main course, nourishing bowl, side dish, desk lunch, barbecue buffet, picnic fare; casual or elegant, warm or cold, vegetarian or not. It’s the perfect one-bowl meal, which you can design to suit your personal tastes and hunger level; or, if you’re catering for a crowd, a low-fuss way to accommodate multiple dietary requirements. So how do you build a salad? Here, we break it down into six basic components: leaf base; grain base; protein; vegetable; topper; dressing. Then it’s simple – just start from the base and work your way up to the dressing, selecting the ingredients in each category as you go to create a unique salad any time. Of course, you’re not limited to these suggestions…

1 min
choosing your dressing

• Different styles of salads require different dressings. A simple vinaigrette works well on all salads, but is best with a simple crisp or soft-leaf salad, for example. A sharp, vinegary dressing is good on tomato salads, while a creamy dressing is best on more sturdy salads, such as coleslaw or potato salad. • Quality oils and vinegars, such as extra virgin olive oil and balsamic vinegar, bring that extra flavour to a salad, as do mustards, citrus, fresh herbs and a touch of crushed garlic. • Avoid over–dressing salads, as this can drown out the other flavours. Almost all of us make more dressing than we need. Just before serving, pour on about half as much dressing as you think you’ll need and toss the salad. You can always add a…

1 min
salad bar dressing

MIDDLE EASTERN Makes ½ cup Place 1 tbsp pomegranate molasses, 1 tbsp honey, 1½ tsp lemon juice, ¼ cup (60ml) extra virgin olive oil, 1 crushed garlic clove and 1 tsp toasted ground cumin in a screw-top jar; season to taste. Shake well. ANCHOVY & LEMON Makes ¼ cup Blend or process 6 anchovy fillets, 1 tbsp lemon juice and 2 tbsp extra virgin olive until smooth; season to taste. SOUTH-EAST ASIAN Makes 100ml Place 1 tbsp fish sauce (or soy sauce), ¼ cup (60ml) lime juice, 1 tbsp raw caster sugar and ½ thinly sliced long red chilli in a screw-top jar; season to taste. Shake well. JAPANESE Makes 100ml Place 2 tbsp light soy sauce, ¼ cup (60ml) mirin, 2¼ tsp rice wine vinegar and 3 tsp finely grated fresh ginger in a screw-top jar; season to taste. Shake…

1 min
ask the experts: what is your favourite salad combo?

Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY ; EDITOR, AWW FOOD Currently, I’m crushing on power-packed frozen edamame (soybeans), which are super-convenient. I add thawed edamame to grain or potato salads, as well as any green leafy salad with cucumber, avocado and a simple Japanese dressing. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS Barley, farro or freekeh tossed with a lemony dressing, combined with crisp vegetables, such as cucumber and shaved fennel, a tangy cheese – fetta or marinated goat’s cheese – and fresh herbs. Add texture with toasted seeds or nuts and I’m happy! Sarah Murphy FOOD EDITOR, AWW FOOD Panzanella is my favourite go-to salad. You can’t beat the combination of fresh tomato, cucumber and red onion with toasted bread and pops of basil. Plus, it uses up stale bread or any lurking in…