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

The Australian Women’s Weekly Food

Issue 50

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

access_time1 min.
editor’s letter

Celebrating the small wins in life is so important and this month we are giving ourselves a pat on the back that our talented team has reached the 50th issue of AWW Food magazine. When there’s a birthday or milestone of any sort in our Test Kitchen, there’s always cake – and we’ve got the ultimate line-up (page 104) that will have your guests posting photos even before the candles have been blown out. If you bake one of our cakes, celebrate your success and post it on Instagram with #cookwiththeweekly (and tag us @womensweeklyfood so we don’t miss it!). We’re also celebrating wonderful winter produce – our stunning feature on beetroot and the sweet delights you can create with rosy-hued rhubarb will have you planning a baking afternoon quick smart. For…

access_time3 min.
the bake-off

If you’re just starting out as a home baker there are lots of handy tools of the trade you should have in your kitchen. And while there’s no need to go out and buy everything all at once, start to build your collection as your interest and expertise in baking grows. Measuring cups You’ll need Australian standard metric measuring cups graduating from 1 cup (250ml) down to ¼ cup (60ml) to measure your dry ingredients. There are lots of varieties on the market, depending on your budget you can spend as little or as much as you like. Measuring spoons Make sure the tablespoon size is the Australian standard metric 20ml. Australia is the only country in the world to have a 20ml tablespoon, other countries use a 15ml (3 teaspoons) tablespoon. Bowls…

access_time2 min.
meet the food team

SophiaYoung 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. A good oven tray will make the difference between burnt biscuits and just-right biscuits and a crisp crust and a not-so-crisp one. I swear by my blue steel flat oven trays for tarts and biscuits – they conduct heat well and over time have a fairly non-stick surface. Sarah Murphy FOOD EDITOR, AWW FOOD I’m an eternal sweet tooth with a constant need to take a tray of brownies to any function I attend. I love creating simple twists on classic recipes that are achievable for everyone no matter…

access_time2 min.
food bites

A LITTLE SPARKLE Promote good gut health in the tastiest way possible with Nexba Kombucha. The unique strain of smart and robust probiotic will make it to your gut intact. We love the Elderflower & Lemon flavour. Go to nexba.com for more information. GO FOR GOLD Your shortcut to amazing pastries is in your freezer! The golden flakey layers of Pampas Puff Pastry makes impressive pastry a breeze every time. We love it for fast apple and blackberry hand pies. In a bowl combine 1 cup (150g) frozen blackberries, 1 medium green apple, peeled, cored, cut into 1cm pieces, 1 tablespoon white sugar, 1 teaspoon cornflour and 80g finely chopped marzipan. Halve 2 sheets thawed Pampas Puff Pastry. Place one-quarter of the fruit mixture on one half of each pastry rectangle, leaving a border on…

access_time1 min.
slow-cooked goodness

“There’s something so comforting about the smell of a hearty slow-cooked meal simmering away in the kitchen. Teamed with some fresh crusty sourdough, there’s nothing else I’d rather eat on a cold winter’s day!”Frances Abdallaoui, Editor, AWW FOOD TENDER BEEF CASSEROLE PREP + COOK TIME 9 HOURS 45 MINS SERVES 4 1kg gravy beef, trimmed, cut into 2.5cm pieces¼ cup (35g) plain flour, seasoned2 tablespoons extra virgin olive oil1 clove garlic, crushed1 large brown onion (200g), cut into 1cm pieces2 stalks celery (300g), trimmed, cut into 1cm pieces2 medium potatoes (400g), cut into 1cm pieces400g canned diced tomatoes2 cups (500ml) water2 cups (500ml) beef stock2 fresh bay leaves1 cup (120g) frozen peas1/3 cup coarsely chopped fresh flat–leaf parsley 1 In a large bowl toss beef in flour, shaking off excess. Heat the oil in…

access_time1 min.
foodie forum

Aussie baking We popped into The Morning Show on Channel 7 recently to promote our new book Australia Bakes. Editor Fran showed hosts Larry and Kylie the secrets to the perfect chocolate bundt cake (plus took along lots of other treats!). Australia Bakes is on-sale now at awwcookbooks.com.au OUR APPEARANCE AT THE EASTER SHOW Lemon meringue pie, ANZAC biscuits and lasagne were some of the things our editor Fran cooked up in The Australian Women’s Weekly Theatre Kitchen at the Sydney Royal Easter Show. It was heaps of fun and our audience got to try samples! WHAT YOU SHARED ON INSTAGRAM Our Hot Cross Bun Pudding from April issue was a hit! Plus, we are ready to pop the kettle on with this delicious recreation of our Poached Quince & Chestnut Cake, also from April…

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