The Australian Women’s Weekly Food Issue 70

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

Gosh, isn’t the year flying by? Easter is upon us, which in our foodie bubble, means permission to indulge in chocolate and hot cross buns – it’d be rude not to! Turn to page 104 for our step-by-step guide to make your own, as well as savoury flavour switch-ups, like our Cheesy Chorizo & Jalapeño Hot Cross Pull-apart Buns (page 108). Mouth watering yet? It will when you get to our lush chocolate masterpieces on page 94! Seizing the opportunity for a few days off is also a great excuse to cook for precious family and friends, be it a leisurely autumn lunch (page 54) or picnic (page 84). Either way, we have easy and delicious recipes just right for the occasion. Most cooks have a go-to secret ingredient in their culinary armoury.…

2 min
golden playtime

FRYING PAN COCONUT BLONDIE WITH SEA SALT HONEYCOMB PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 8 200g white chocolate, chopped½ cup macadamia halves125g butter, chopped¾ cup (180ml) canned coconut cream½ cup (110g) caster sugar½ cup (110g) firmly packed brown sugar1 egg, beaten lightly1 cup (150g) plain flour½ teaspoon baking powder½ teaspoon bicarbonate of soda1 cup (80g) desiccated coconut1½ cups (375ml) thick cream, whisked lightly SEA SALT HONEYCOMB 1 cup (220g) caster sugar¼ cup (60ml) pure maple syrup2 teaspoons bicarbonate of soda1 teaspoon sea salt flakes 1 Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper. 2 Spread chocolate and macadamias evenly over tray. Cook in oven for 8 minutes or until chocolate caramelises to an even, light brown colour and macadamias are roasted. Cool on tray. 3 Meanwhile, melt butter in a…

4 min
tea temple

Tea has a rich and complex history spanning centuries and countries around the world. The traditions and ceremonies that have developed around drinking tea are fascinating and varied, often reflecting the culture of their origin. But regardless of its diverse history, where it is enjoyed, or whether it is green, black, medicinal, a blend or a herbal infusion, tea brings us together, and revitalises and warms us. In England, through the 1700s, tea drinking was embraced as a social activity. It became popular to entertain at home and serve tea to guests. From this, of course, it didn’t take long for people to perfect the art of afternoon tea – scones, pastries, sandwiches and cakes accompanied by carefully brewed black tea with milk or lemon. Today, tea drinking is much more relaxed.…

1 min
our food team’s top tips

“Tea and a slice of cake?Yes please!”Fran Abdallaoui, Editor, AWW FOOD Lucy Kelly FOOD EDITOR, AWW FOOD I’m addicted to my tea and drink about six cups a day of any sort of black tea with milk. However, I do enjoy a pot of blended tea from specialist tea shops when the girls come round for card afternoons – with a homemade slice or cake, of course. Gemma Harland CONTENT EDITOR, AWW FOOD I inherited my love of tea from my mum, who introduced me to English breakfast tea. I like to support local tea-makers and always have a range of herbal teas on hand. Right now, I’m enjoying chamomile with a hint of lavender, or a chai with a dash of almond milk – yum! Sarah Muphy FOOD EDITOR, AWW FOOD One of the best investments for a…

1 min
just roll with it

FIG JAM & RAISIN ROLLS PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) MAKES 20 SLICES 125g butter, softened½ cup (100g) firmly packed light brown sugar2 eggs1½ cups (225g) self–raising flour½ cup (160g) fig jam1 cup (170g) finely chopped raisins½ cup (125ml) milk butter and jam, to serve 1 Position oven racks to fit standing nut roll tins. Preheat oven to 180°C/ 160°C fan. Grease two 8cm x 19cm nut roll tins; line ‘base’ lid with baking paper. Place tins upright, base-lid down, on an oven tray. 2 Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time (mixture may curdle but it won’t affect the outcome). Transfer mixture to a medium bowl. Stir in flour, jam, raisins and milk,…

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

This month on Instagram, @a.gffamily used our new cookbook Gluten Free Baking, for inspiration, making the Blueberry & Spice Breakfast Bars. Nibble on these for morning tea or keep some on hand to get you through slump – delish! It’s hardly surprising that this Greek-style Baked Eggplant dish was loved by all on Instagram. That fetta and olive filling topped with cheesy crumbs is a winner! Over on Facebook, Lamb Kofta with White Beans turned plenty of heads. And why not? Adding grated beetroot to the tzatziki is a touch of genius – and it’s super-healthy, too. Our Pinterest community went nuts over this Halva, Honey & Carrot Cake. Nuts, cinnamon and sesame seed halva add a sophisticated Middle Eastern touch to this family favourite. Visit us on Instagram @womensweeklyfood follow us on Facebook…