Cooking with the Australian Womens Weekly Issue 82

Itruly believe that the kitchen table is the beating heart of a home. It creates memories and bonds with those we love. When we receive a slice of wedding cake, join our mother in the kitchen as she shares secret family recipes, or gather with the entire family to bottle a year’s worth of passata in a single day, food is at the centre of all the big moments that we share with friends and family. When we plan the menus for our gatherings, we are physically expressing our care for those in our lives, creating joy to be passed on. A jar of homemade jam, a warm loaf of bread, given freely, as well as the stories and traditions of recipes handed down through generations, these are all gifts to…

Daniel and Luke Mancuso’s neighbour, known as ‘Yiayia’, has shown the brothers love by passing home-cooked meals over the fence since they were children, when they lost their mother to domestic violence. This simple act of kindness helped Daniel and Luke navigate their grief, and over the years people have fallen in love with this grandmother and her wholesome cooking through their Instagram, @yiayianextdoor. Now we can all enjoy Yiayia’s home cooking, with a collection of her traditional recipes featured in the cookbook Yiayia Next Door. Yiayia’s food is pure comfort: pastries like spanakopita and tiropita; warming soups; hearty pasta and rice dishes like moussaka; the unmistakable flavours of barbecued lamb and keftedes; and delicious desserts like baklava and custard-filled galaktoboureko. This cookbook is all about the power of food in connecting…

Native botanical delights We love to see products that showcase delicious Australian native ingredients, and the finger lime, Davidson plum and lemon myrtle-infused raw honeys from Meluka Australia are a great way to incorporate natives into your home cooking. Visit melukaaustralia.com.au for more. Everyday I’m trufflin’ Truffle makes any meal that little bit more delicious, so we love anything that can get that truffle-y goodness into as many dishes as possible. Cobram Estate’s black truffle-infused extra virgin olive oil is a go-to for elevating pastas, potatoes, or even drizzled on some fresh bread. cobramestate.com.au…

Mexic-Anna corn This is one of my favourite veggie side dishes. The char on the corn, kick from the chilli, and freshness of the coriander and lime is a winning combo – and then there’s the yummy melty parmesan to top it off! 4 whole corn cobs, husks offOlive oil, to brushSoftened butter, to brushChilli flakes, salt and pepper, to season½ bunch coriander, roughly chopped150g parmesan, grated2 limes, halved 1 Preheat a barbecue to medium. Brush corn with olive oil and place on the grill to cook, turning frequently, for 10 minutes or until tender and golden brown. 2 Once cooked and charred, brush with softened butter and sprinkle with chilli flakes, salt and pepper. 3 To serve, top with chopped coriander, finely grated parmesan, and a squeeze of lime.…

Wash your herbs with cold water, swirling them gently to loosen any debris, then drain. Salad spinners are great for getting rid of excess water, if you have one. Then, set them on a layer of paper towel, and pat gently with more paper towel to blot away any excess moisture. Store hardy herbs by arranging them on a slightly damp paper towel, rolling them up, and storing the bundle in a zip-lock bag or an airtight container in the refrigerator. Store tender herbs by snipping off the bases of the stems and removing any discoloured or wilted leaves. Transfer them to a large Mason jar with an inch of water in the bottom. Seal the jar with the lid (if it fits), or cover the top of the jar…

This year’s Good Food & Wine Show is right around the corner, and boy are we excited! Much to the delight of food and wine lovers across the country, this beloved event is back again to showcase the incredible produce, hospitality and culinary expertise Australia has to offer. Featuring over 600 wines, 60 types of cheese, an exciting new line-up of celebrity chefs, masterclasses, and live cooking demos, this year’s show is not to be missed! Australia’s favourite Spaniard, Miguel Maestre, will be doing live cooking demonstrations on the brand new cooking stage; The Kitchen by Harris Scarfe. Other top chefs who will be cooking up a storm in the Harris Scarfe Kitchen include Matt Moran, Justine Schofield, Brendan Pang and Sammy Jakubiak. Wine lovers can also top up their knowledge, while…