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The Australian Women’s Weekly Food The Australian Women’s Weekly Food

The Australian Women’s Weekly Food Issue 42

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.

Country:
Australia
Language:
English
Publisher:
Bauer Media Pty Ltd
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13 Issues

IN THIS ISSUE

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a letter from amanda

Getting your health into tiptop shape can be a challenge but, as the old saying goes, “If you don’t have your health, you don’t have anything.” Well, I believe in this. I think all of us have had a health challenge at some point in our life that makes us sit up and take notice and become aware that our body is our temple. We need to nurture and protect it in order to find a healthy, sustainable path throughout life’s many journeys. Of course, we can’t cure some illnesses but, if we set ourselves up in a healthy castle, when health issues invade us, hopefully we’ll be strong enough to try and fight off any attacks. Having been diagnosed with type 2 diabetes several years ago, I…

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food bites

ENVIRONMENTALLY ATTRACTIVE From just one person’s frustration with unattractive environmental shopping bags, REUSE ME was born! The canvas totes are made from 100% cotton, are machine washable and come in five adorable (and cheeky!) designs. reuseme.com.au A LITTLE RIPPER Loved Aussie brand, Darrell Lea, has launched a new range of fruity confectionery with 25% less sugar, while still delivering 100% taste. Called Rippers, it also has no preservatives, and comes in three fabulous flavours. A sweet treat without guilt! facebook.com/darrellleaaus FEELING HOT, HOT, HOT Need to stimulate your tastebuds? This innocent green paste is more than just a condiment traditionally served with sushi. S&B Wasabi also pairs beautifully with meat and adds heat to mayo dressings. oriental.com.au ORGANIC BLISS…

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what’s on

MUDGEE FOOD & WINE FESTIVAL The annual Mudgee Food & Wine Festival is back from September 7 to October 1. Guests can taste over 100 of the best regional wines at the Go Tasting event, or enjoy dinner in the street at the Flavours of Mudgee, right in the heart of Mudgee CBD. For all events, go to mudgeewine.com.au/events-calendar RUOK DAY On Thursday, September 13, nurture those around you and ask, “Are you ok?” RUOK is inspiring and empowering people to meaningfully connect with family and friends who are struggling. Visit ruok.org.au to see how you can make a difference. WOMEN’S HEALTH WEEK This year’s Women’s Health Week, September 3-7, is a week dedicated to all women across Australia to make good health a priority.…

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meet our experts

AMANDA KELLY-LENNON EDITOR, AWW FOOD MAGAZINE “My foodie journey began 28 years ago when I started training as a chef. I then shifted to magazines as a food editor, and now I’m editor of this wonderful magazine. I’ve always loved food and the adventures it creates.” SOPHIA YOUNG EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS “After starting out as a chef, I moved to magazines and cookbooks as a food editor and stylist. It’s been fun! What drives me the most is to inspire readers by sharing recipes that will result in them cooking great food.” LOUISE PATNIOTIS FOOD STUDIO MANAGER, FOOD STUDIO “My love of good food has set the foundation for a career in food media spanning almost 30 years.…

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full steam ahead

BOILING The heating of liquid in which food is to be cooked, so that bubbles rise briskly and continuously to the surface. A full rolling boil is when the surface is rolling with bubbles.A rolling boil is no hotter than a gentle boil. SIMMERING The maintenance of heat in liquid that food is cooking in, so the surface shudders and bubbles rise gently to the top. STEAMING Food is placed in a steamer over boiling water (or other liquid) and covered with a tight-fitting lid. The water should not touch the steamer or the food. The steam, forced to circulate under the tight lid, cooks the food. 3 TYPES OF STEAMERS 1 Collapsible metal steamers are comprised of perforated, overlapping stainless steel petals. They’re arranged in a circle and…

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inspiration

CAULIFLOWER SUSHI WITH SALMON & PICKLED DAIKON CAULIFLOWER SUSHI WITH SALMON & PICKLED DAIKON PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) SERVES 6 You’ll need to start this recipe 8 hours ahead. You’ll also need a sushi mat. 1kg cauliflower, cut into florets 2 tablespoons coconut oil 1/3 cup (80ml) sushi seasoning 300g piece sashimi–grade salmon 1 large avocado (320g) 6 nori (seaweed) sheets 6 thin green onions, green ends only 1/3 cup (100g) mayonnaise ¼ cup (40g) sesame seeds, toasted 2 tablespoons tamari 1 teaspoon wasabi paste, approximately pickled pink ginger, optional PICKLED DAIKON 1 cup (250ml) sake 1 cup (250ml) rice wine vinegar 1/3 cup (80ml) light agave syrup 2 teaspoons sea salt flakes…

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