The Australian Women’s Weekly Food Issue 68

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
my favourites this month

Hello! Are you still basking in that holiday glow or have you hit the ground running this year? I really hope it’s the former, but between work, family, friends and the hundreds of other small things that come up in life, it can be hard to strike a balance. At FOOD magazine, we’re all about making this transitional time easier for you. Be it back to school or work, or weekly meal planning and prepping (p 80), we have the solutions. Among them, fresh takes for lunch boxes (p 76), creative pie-maker snacks (p 72), plus plenty of healthy treats to expand your work-lunch and morning-tea repertoires. In my view, a barbecued chicken is one of the all-time-great convenience foods. We take it to the next level (p 24) with six clever…

1 min
fabulous falafels

FALAFEL POCKETS PREP + COOK TIME 40 MINUTES (+ SOAKING TIME) MAKES 16 FALAFELS 1 cup (200g) dried chickpeas4 spring onions, chopped2 tablespoons finely chopped fresh flat–leaf parsley¼ cup finely chopped fresh coriander2 cloves garlic1 teaspoon ground cumin½ teaspoon ground chilli1 teaspoon baking powder¼ cup (35g) plain flour2 tablespoons sesame seedsextra virgin olive oil, for fryingpitta pockets, lettuce leaves and chopped tomato, to serve TAHINI YOGHURT 1 cup (280g) Greek yoghurt2 tablespoons tahini½ clove garlic, crushed2 tablespoons fresh lemon juice 1 Place chickpeas in a medium bowl; cover with cold water. Soak overnight. 2 Drain chickpeas well. Place in a food processor with the onion, herbs, garlic, 1 teaspoon salt and spices. Process to a coarse paste. Transfer to a bowl. Add baking powder and flour; stir to combine. Cover with plastic wrap; refrigerate for 1…

4 min
oils oils

When it comes to choosing the right oil for your cooking needs, there are a few key factors to take into account. Oils vary greatly in their chemical structure and production, which in turn will influence your choice. Here’s the lowdown. EXTRACTION PROCESSES Cold–pressed oil, the most expensive type, is made from the first pressing of the seed, nut or fruit. No heat or chemicals are used in the process. It is best used fresh, so buy in small quantities to avoid it going rancid. Virgin or extra virgin are the terms used for oil produced by cold-pressing. Refined oil is extracted using heat or chemicals, resulting in a relatively colourless and odourless oil with good keeping qualities. USAGE • Cold–pressed oils are used in salad dressings, as flavouring for cakes or breads, and for lightly…

1 min

With the addition of lemon and thyme, @dimplesanddough turned these all-time Aussie favourites into even more memorable ‘moments’! Tag @womensweeklyfood on your social feeds for your chance to be featured in our social pages. Served with a Spicy Mayo, this Fish Banh Mi really hit the spot on Instagram. And why not? It’s the perfect packable meal for summer – at work or on a picnic. Our Facebook page lit up with positive reactions to this quick and easy Chia & Tomato Guacamole with Sumac Crisps. It’s not only delicious, it’s healthy, too! Our Salted Date Caramels make an ideal afternoon pick-me-up without the refined sugar. Head to our Pinterest page for more sugar-free flavour-bomb inspiration. Visit us on Instagram @womensweeklyfood follow us on Facebook or drop us an email at and show…

1 min
food bites

LET’S DO YUZU Kewpie have introduced a deliciously tangy twist to their mayonnaise range. Yuzu is a Japanese citrus fruit that’s used in both savoury and sweet dishes. Combined with Kewpie Mayo, it takes signature Japanese dishes, such as sushi, tempura, okonomiyaki or simple seafood to new citrussy heights. Find out more at RRP$3.75. HOT STUFF A genuine pad Thai is a wonderful balance of textures and flavours – salty, sour, sweet and spicy. Getting that balance right is super-easy with a jar of Valcom’s paste on hand. RRP$4. LUCK IN A BOX Planning a celebratory Lunar New Year at home, or just having friends for a midweek Chinese takeaway? Add some sweetness and fun to the occasion with a box of Kong Foo Sing Fortune Cookies. Find out more at COCONUT NICE TCC Premium…

2 min
hot jam session

TOMATO, GINGER, CHILLI JAM PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING) MAKES 3½ CUPS 1kg ripe Roma tomatoes6 fresh long red chillies2 fresh small red Thai chillies3 cloves garlic, crushed2 teaspoons finely grated ginger2¼ cups (500g) caster sugar⅓ cup (80ml) white vinegar¼ cup (60ml) fresh lemon juice2 tablespoons fish sauce1 teaspoon coarse cooking salt 1 Chop tomatoes and chillies coarsely. (Wear plastic disposable gloves when cutting lots of chillies, as they can burn your skin. And be sure not to touch your eyes before washing your hands thoroughly with soapy water, as the tiniest remnant of chilli will sting.) 2 Place tomato, chilli, garlic, ginger, sugar, vinegar, lemon juice, fish sauce and salt in a large heavy-based saucepan over high heat. Stir, without boiling, until sugar dissolves; bring to the boil.…