The Australian Women’s Weekly Food

Issue 77

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.

Land:
Australia
Taal:
English
Uitgever:
Are Media Pty Limited
Frequentie:
Monthly
€ 4(Incl. btw)
€ 30,01(Incl. btw)
10 Edities

in deze editie

1 min
share the joy!

We made it – welcome to Christmas! If we’ve learnt anything this year, it’s our ability to adapt and pivot as we go in and out of lockdown. This means that, for many of us, we’re not quite sure what Christmas will look like in 2021. That said, it’s still our favourite time of the year to celebrate family food traditions. If you’re hosting Christmas for the very first time, or an expert looking for new inspiration, there’s something in this issue for you. Our Test Kitchen team has shared loads of tips and hints to help keep your cooking stress-free this year. For mains, we’ve got all our favourite roasts, glazed ham, sensational seafood, all the sides, as well as delicious vegetarian options. For a twist on tradition, Miguel Maestre joins…

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1 min
meringue 101

WHIP TO STIFF AND GLOSSY peaks Meringue is a combination of whisked egg whites and sugar. It is the technique you use to bring these two ingredients together that determines the kind of meringue you will create. There are 3 types of meringue: FRENCH The most basic variation, French meringue is made by whisking a 1:1 ratio of egg whites and sugar. Delicate, light and tender, it’s ideal for pavlovas and meringue kisses. SWISS This is made with sugar that’s dissolved into egg whites before whipping. The sugar and egg whites are whisked over a bain-marie to 70°C. Thicker and silkier than French meringue, this is perfect as a base for buttercream frosting. ITALIAN The glossiest and stiffest of the meringues, this is made with hot sugar syrup cooked to 120°C. Italian meringue is the perfect piped…

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1 min
food fites

Cheese with a conscience Inspired by its birthplace in the beautiful, stress-free region of northern NSW, Norco Natural Cheese is infused with goodness. It’s not only creamy and healthy, but comes with a dash of peace of mind, as 100 per cent of profits go back to support Norco dairy farmers. For details, visit norcofoods.com.au. A sip of summer Chandon Garden Spritz is a sophisticated blend of the exceptional sparkling we know and love, imbued with locally crafted orange bitters. Perfect for a summer-soaked picnic or festive catch-up with friends. Check it out at chandon.com.au.…

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1 min
impress without the stress

Mint & thyme vodka & tonic They pair beautifully in the kitchen, so why not combine mint and thyme in a cocktail? Just a couple of sprigs brings out the zing and zest of Ketel One’s Citroen Vodka in this summery drink. Remember to slap or tear the mint leaves gently so you tease out their fresh, fragrant flavours. 50ml (2floz) Ketel One Citroen Vodka1 lemon wedgeFever-Tree Mediterranean Tonic Water, to top upA handful of mint leaves, plus an extra sprig to garnishThyme sprig, to garnish Pour the vodka into a copa or large wine glass filled with ice cubes. Squeeze over and then drop in the lemon wedge. Top up with the tonic water. Add mint leaves to the glass. Garnish with a sprig of mint and also a thyme sprig.…

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1 min
christmas collective

1 Traditional rum balls You can’t go wrong with a classic. Whip up batches to make mouth-watering, edible gifts for your family and friends. 2 Ham & cheese croquettes Perfect bite-sized morsels to use up that leftover Christmas ham. 3 Cherry & amaretti white Christmas log This frozen delight is a combination of all the things we love about the holidays. Visit us on Instagram @WOMENSWEEKLYFOOD follow us on Facebook or drop us an email at RECIPEENQUIRIES@AREMEDIA.COM.AU and show us what you’re cooking.…

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2 min
cook the cover

Mango & passionfruit ice-cream pavlova PREP + COOK TIME 2 HOURS (+ FREEZING) SERVES 12 1½ cups (330g) caster sugar1 tablespoon cornflour5 egg whites, at room temperature1 teaspoon white vinegar200g granita biscuits½ cup (50g) flaked coconut100g butter, melted400g frozen mango¾ cup (270g) store-bought thick caramel4 fresh passionfruit2 litres vanilla ice-cream, softened450ml thickened cream thinly sliced mango, to serve Test Kitchen notes Making this dessert was a dream with the Kenwood Cooking Chef XL stand mixer. Its large capacity bowl and powerful motor makes short work of meringue. 1 Preheat oven to 120°C/100°C fan. Draw a 20cm circle on a sheet of baking paper; invert and place on a baking tray. Stir together the sugar and cornflour. Beat egg whites in a large bowl with an electric mixer to soft peaks. Gradually add caster sugar mixture,…

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