EXPLOREMY LIBRARY
Food & Wine
The Australian Women’s Weekly Food

The Australian Women’s Weekly Food

Issue 63

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
Frequency:
Monthly
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10 Issues

in this issue

1 min.
my favourites this month

Hello foodies! Have you ever wondered what the magic ingredient is that makes food taste great? Apart from a sprinkling of salt flakes, freshly ground black pepper and a little TLC, it’s using beautiful ingredients cooked simply. It could be making the perfect roast chicken, nailing shortcrust pastry, mastering poached eggs or baking the perfectly proportioned butter cake. Throughout this issue we return to the basics of cooking and share our Test Kitchen knowledge of some of the foundation techniques that will then allow you to have the confidence to give a recipe your own twist – find your flavour so to speak! We have embraced the natural flavours of fresh produce in our simple protein and plant-based dinners (from page 24), added a few easy-to-get pantry staples and cooked them unpretentiously. On…

1 min.
weekend roast

CLASSIC ROAST CHICKEN PREP + COOK TIME 1½ HOURS SERVES 4-6 1.8kg whole chicken¼ cup (60ml) extra virgin olive oil2 cloves garlic, crushed3 teaspoons dijon mustard1 medium lemon (140g), rind grated finely3 sprigs fresh flat–leaf parsley3 sprigs fresh thyme500g baby carrots, trimmed, scrubbed lemon wedges, to serveseasonal vegetables, to serve 1 Preheat oven to 190°C/170° fan. 2 Pat chicken completely dry inside and out with paper towel. Combine oil, garlic, mustard and rind in a small bowl. Season well with salt flakes. Carefully run your fingers between chicken skin and breast and legs to form a pocket; spread three-quarters of the oil mixture all over chicken flesh underneath the skin. Rub remaining mixture on top of skin. Cut the lemon in half and place in chicken cavity with the parsley and thyme sprigs. Tie…

4 min.
chop chop!

A lot of people have never been shown the correct way to carry out the tasks that confront them each day in the kitchen. Learning how to chop will save you time — it’s a skill worth mastering. Finely chopped means cut dice about ½ cm square. Coarsely chopped means cut dice about 1½ cm square. Julienne means to cut matchstick-like strips about ½ cm wide and up to about 5 cm long. STEPS TO CHOPPING This method works well for vegetables such as potatoes, turnips and carrots. 1 Hold the vegetable firmly with one hand, tuck your fingers in so your knuckles safely guide the knife. 2 Using a sharp knife (not serrated), trim the rounded edges of the vegetable, to make a block shape. 3 Slice the vegetable lengthways at even intervals. Stack…

1 min.
our food team’s top tips

Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY , EDITOR, AWW FOOD A cabbage slaw in all its guises is a salad that I serve all year round with everything from pulled pork to burgers – the one proviso is that cabbage is super finely shredded by hand. A sharp cooks knife or Chinese clever will give you the perfect shred. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS For an instant zingy salad, I will chop an entire bunch of mint (leaves and stems) and combine it with coarsely shredded cos, raw grated zucchini and shaved fennel, before tossing with warmed microwave brown rice that has been dressed with lemon juice and/or olive oil. Sarah Murphy FOOD EDITOR, AWW FOOD I prefer to chop my ingredients for a pesto as it gives a chunkier, more rustic texture.…

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

Jacinda Arden’s version of the Piano Cake from our iconic Children’s Birthday Cake Book is standing proud – even if it is propped up with a jar a of lentils! The New Zealand prime minister has yet again shown she can join us in the Test Kitchen any day! Our Rustic Apple Pie is filled with fresh apples and so easy to make. Serve with a dollop of ice cream and you’ve got yourself the perfect winter warmer. You can’t go wrong with pasta and this recipe was a fan-favourite with our Facebook community – you’ll even save on the washing up! A spicy take on the Japanese staple, packed with asian greens and yummy dumplings, our warming Miso Soup is sure to be a fan-favourite with your family too. womensweeklyfood.com.au Visit us on Instagram…

1 min.
food bites

BERRY GOOD! Did you know that strawberries are actually a winter fruit with the season running from late May- October. Queensland Strawberries is Australia’s largest supplier of strawberries, with over 100 growers across the state. So now is a perfect time to grab some punnets and enjoy strawberries on your muesli, on top of your sponge cake, dunked in chocolate, or just as they are! CHILLI LOVE Can’t get enough of your chilli sauce? Try Changs Chilli Sauce as an easy spicy addition to marinades, dressings, or even a kick to your favourite guacamole! GO SLOW Make slow-cooking even easier with McCormicks range of slow cooker recipe bases. With classic flavours such as beef stroganoff and chicken casserole, dinner is a breeze. TECHNOLOGY WITH STYLE Smeg’s most iconic design Classic has been reimagined to celebrate confident simplicity…