The Australian Women’s Weekly Food Issue 69

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
ed's letter

There’s something about baking that makes it one of the most rewarding parts of a cook’s repertoire. I’m sure it has a lot to do with the comfort and joy it brings to others, plus the ooh’s and aah’s when your creation is presented to friends and family. It just makes you feel good! We’ve baked our proverbials off this month, with heaps of ideas for easy family dinners (page 36), deliciously cheesy gratins (page 46) and no-yeast quick breads (page 64). Being gluten-intolerant doesn’t mean missing out on the pleasures of pastry, so turn to page 58 for our best savoury bakes. And, as you’d expect from The Australian Women’s Weekly Test Kitchen, we share triple-tested textbook classics for step-by-step Lemon Tart (page 80) and Featherlight Sponge (page 84). Remember that…

1 min
roll up, roll up!

PORK & APPLE SAUSAGE ROLLS PREP + COOK TIME 35 MINUTES MAKES 6 1 green apple (150g), skin on600g pork and veal mince1 cup (60g) finely grated parmesan1 cup (50g) fine fresh breadcrumbs1 tablespoon Dijon mustard2 tablespoons finely chopped fresh thyme2 eggs3 sheets butter puff pastry, just thawed1 teaspoon fresh thyme leaves, extra sriracha chilli sauce, to serve 1 Preheat oven to 220°C/200°C fan. Grease and line a large oven tray with baking paper. 2 Grate unpeeled apple; squeeze excess moisture from flesh. Combine the grated apple with mince, parmesan, breadcrumbs, mustard, thyme and 1 lightly beaten egg in a medium bowl; season to taste. 3 Lightly beat remaining egg in a small bowl. Place 1 sheet of pastry on a work surface. Place a third of the filling lengthways down one side of the…

5 min
baking 101 the cake pan

While choosing the right baking pan for the job might seem a matter of common sense, it can mean the difference between success and failure. Here, we demystify the process to help you get the best results for all your baking. WHICH PAN FOR WHICH CAKE? Mud cakes and gingerbread-type cakes, with a wet pourable mixture, are best baked in a flat, open pan. If these mixtures are baked in deep pans, they often rise, then sink in the middle, or take a long time to cook through. Sponge cakes are best cooked in deep-sided pans, as the high sides protect the delicate sponge mixture and prevent a crisp crust developing. Traditionally, sponge layer cakes are cooked in a pair of shallow sandwich pans, but we recommend deeper pans for a better result. Butter…

1 min
cake pan guide

DEEP ROUND CAKE PANS 15cm (6in) 1.125 litres (4½ cups) 20cm (8in) 2 litres (8 cups) 22cm (9in) 2.5 litres (10 cups) 24cm (9½in) 3.125 litres (12½ cups) 26cm (10½in) 3.5 litres (14 cups) SPRINGFORM PANS 10cm (4in) 1 cup (250ml) 20cm (8in) 1.75 litres (7 cups) 21cm (8½in) 2 litres (8 cups) 22cm (9in) 2.125 litres (8½ cups) 23cm (9¼in) 2.5 litres (10 cups) 24cm (9¾in) 2.75 litres (11 cups) 26cm (10½in) 3.25 litres (13 cups SPECIALTY CAKE PANS 11cm (4½in) kugelhopf 1 cup (250ml) 18cm (7¼in) heart 1.25 litres (5 cups) deep 21cm (8½in) bundt 2.25 litres (9 cups) 21cm (8½in) kugelhopf 2.25 litres (9 cups) deep (10cm/4in) 22cm (9in) tube 3 litres (12 cups) 22cm (9in) bundt 1.75 litres (7 cups) 24cm (9½in) bundt 2.75 litres (11 cups) swiss roll 26cm x 32cm (10in x 12½in) If your pan is slightly longer in one direction, but not both, it is okay to use. MULTI-HOLED PANS 12-hole…

1 min
catch up our top posts and favourite reader pics this month

ALL OUT FOR A DUCK! Kids (and some adults!) around Australia have been requesting our beloved Duck Cake for their birthdays after it appeared in the popular animated TV series, Bluey. Bakers are sharing their attempts – and some have even gone viral! Our Instagram followers went crazy over our Eggplant Parmigiana ‘Meatball’ Subs. These tasty vegie versions are so good, they've even been a hit with meat-lovers! With its creamy, cheesy filling and crunchy topping, Tuna Mornay is as hearty as it gets, so it’s no surprise our friends on Facebook just couldn’t get enough of it. Studded with crunchy hazelnuts and tangy dried cherries, this colourful and healthy Turkish Delight Chocolate Bark was a big hit with our Pinterest community. Visit us on Instagram @womensweeklyfood follow us on Facebook or drop us an…

1 min
food bites

HOT! HOT! HOT! A traditional Japanese-style seasoning paste packed in a handy squeezable tube, Nanami Togarashi is a fragrant, richly flavoured blend of red chilli, orange rind, black and white sesame seeds, Japanese pepper, ginger and seaweed. Try it stirred through udon or soba noodles, tossed with beef, chicken and pork, or dabbed on seafood. Or use it as a condiment for sushi rolls or dumplings. RRP$3; discover more at NATURAL SELECTION Make meat-free eating easy (and delicious!) with this new range of plant-based ready meals from Aussie brand Fable Food Co, made with shiitake mushrooms and other vegan-friendly ingredients. Available from most Woolworths in the refrigerated meals section. RRP$10. YES WE KANZI The Kanzi apple is the love child of the juicy Gala and crisp, tangy Braeburn. Sweet yet tart, and packed with…