Cooking with the Australian Womens Weekly Issue 87

Summer is tapping at the window, so this month take a seat at our table with recipes inspired by Mediterranean cuisine. Tapas, mezze or antipasto – they all mean tasty, bite-sized dishes for sharing. It’s where the popular grazing board gets its culinary inspo. All you need is a sunny spot, your favourite people and a glass of something cool. Turn to page 46 for the ultimate in no-fuss entertaining with a healthy serve of abundance, freshness and generosity. On page 30 you’ll be transported to the Amalfi Coast with a beautiful menu from our new hardcover cookbook, Italian. Our feast begins with a classic negroni and finishes with a sumptuous semifreddo, with lots of deliciousness in between! Take a deep dive into carb heaven this month with two homemade Italian bread…

One of the most delightful Italian food traditions is the aperitivo, which is a light drink or snack that happens at the end of a workday. It’s like a warm-up for dinner, and a wind-down after the 9-to-5. As part of this evening ritual, an aperitivo (or apéritif) is a pre-meal drink that is designed to relax you, stimulate your tastebuds, and fuel your appetite. The aperitivo is thought to have been invented by the distiller Antonio Benedetto Carpano, whose special combination of fortified white wine and various herbs and spices supposedly stimulated the appetite. It then became one of the first popular aperitivo drinks. The classic aperitivo cocktail options tend to be light on alcohol and bitter on taste, meaning they pair perfectly with salty snacks. Hence the beloved…

Both salmonella and campylobacter bacteria occur naturally on a range of foods, including meat, eggs, salads, vegetables, fruit and nuts. They're also part of the normal microflora of the chicken gut, where they live without affecting the chicken, but can cause illness in humans. Proper handling of raw chicken is crucial to maintaining safe eating. Any risk from bacteria is eliminated when meat is cooked properly and care taken not to contaminate cooked foods or those eaten raw, such as salad. Keep chicken cold when storing (below 5°C for fresh and below -20°C for frozen) to ensure bacteria stop growing. Keep raw meat separate from cooked and other foods during storage and food prep. Here’s some tips to avoid cross-contamination: • Place raw meats on the lowest shelf in the fridge, wrapped in plastic,…

This month, we had a chat with current Australian of the Year, Dylan Alcott AO. He’s leading a campaign, Leave Your Mark with Grant Burge Wines, which encourages everyday Aussies to celebrate their ambitions, achieve their goals and leave their own mark on society. As an elite athlete, what do you look for in eating and cooking to keep in your best form? When I was competing, I had a health and fitness team who helped me understand what my body needed to perform but also what it needed to recover. For me, it’s about maximising protein, healthy fats and good carbohydrates to replenish my body and help me perform at my best. After a match, what is your go-to meal? Without fail, a bunless burger. There’s something about the pickle/mustard/sauce/meat combo…

PREP & COOK TIME 45 MINUTES (PLUS PROVING TIME) SERVES 6-8 A delicious pizza and bread combo, the Italian favourite makes a delicious side, or light meal, with a salad or on its own! 4 cups (640g) bread (or baker’s) flour (see note)2 teaspoons (7g) instant dried yeast1 teaspoon caster sugar2 teaspoons fine table salt2⅓ cups (580ml) warm water extra virgin olive oil for greasing and drizzling sea salt flakes, for sprinkling TOPPING 10 cherry tomatoes, halved⅓ cup (40g) pitted green olives6 cloves garlic, bruised fresh basil leaves, to serve 1 Combine flour, yeast, sugar and salt in a large bowl. Add the warm water and mix until well combined. Liberally drizzle (about 2 tablespoons) oil over the surface of the dough. 2 Cover with a slightly damp tea towel or oiled plastic wrap. Set in…

CHOOSING Look for artichokes that have tightly packed leaves, or petals, and feel heavy for their size, with a firm stem. The leaves of small artichokes can be slightly looser, but they should still feel firm. When you pull back the leaves, the freshness should make itself known with a definite “snap”. STORING Artichokes start to deteriorate once picked from the thistle, so eat them as soon as possible after buying. Store them in the crisper of your fridge for up to 2 days. Preparing & using artichokes Whole artichokes Remove a couple of the tough outer leaves, then cut the stems so the artichoke sits flat. For leaves and heart only, leave whole; for stuffed artichokes, cut 2cm to 3cm off the top, then scoop out the inedible choke before cooking. When cooking several…