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The Australian Women’s Weekly Food Halloween Special 2018

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.

Are Media Pty Limited
10 Issues

in this issue

2 min
a scary letter from the editor

There’s a definite buzz in the air and a little creep in the night as the weather warms up and the hysteria begins to grow in the lead-up to Halloween. The shops are starting to stock rattling skeletons, witches’ brooms and packets of sticky spider webs to go with hairy, scary spiders. It’s all systems go, as time races towards the eerie deadline of October 31, marked on the calendar as the scariest day of the year. Halloween is a huge dynamic of tricks and treats that’s becoming more and more popular in Australia. Houses in streets everywhere will soon be decorated with black cats, spiders and webs, some with fake gravestones out the front. And, if you’re like me, you’ll carve a huge pumpkin into a spooky face. My son,…

8 min
wizards & witches

INVITATIONS You don’t need to perform magic to construct these witchy wonders. You will need: thin cardboard, for the templates scissors black cardboard single paper hole–punch silver cardboard curling ribbon white pen 1 Using pictures as a guide, trace shapes onto thin cardboard, then cut out shapes. 2 Trace the witch’s hat template onto black cardboard. Cut out, then punch a hole in the top of the hat. 3 Trace spider and bat wing onto black cardboard; trace two stars onto silver cardboard. Punch a hole in the top of each one. 4 Cut two pieces of curling ribbon, approximately 50cm each. Tie centre of ribbon in hole at top of witch’s hat; tie bat wing, spider and the two stars on ends of the ribbon. 5 Write “party” on the witch’s hat and guest names on bat…

3 min
diy decor

PETRIFYING PLATTERS Go op-shopping for engraved platters with a Frankenstein feel. Add a few vintage spoons, some dried leaves and “poisoned” apples. SPIDER LOLLIPOPS Simple yet effective – twist black pipe cleaners around lollipops and add some plastic craft eyes to make your very own furry spiders that you can dangle at your guests! SPOOKTACULAR LOLLY TINS HERE’S HOW 1 Working from the inside, use a hammer and nail to make two holes in the opposite sides at the top of various-sized tins. 2 Wrap coloured paper or cardboard around the tins to fit, securing with double-sided tape. 3 Wiggle the nail in each hole so that it makes a hole through the paper as well. 4 Twist two contrasting chenille sticks together, then push the ends through the holes at the top of the tins, twisting to secure. 5…

7 min
ghosts & ghouls

GHOSTLY STRAWBERRY MILK PREP TIME 5 MINUTES SERVES 8 1 cup (250ml) strawberry topping 2.5 litres (10 cups) milk 1 Just before serving, drizzle topping down the inside of 8 x 250ml glasses. 2 Slowly pour milk into each glass. SPOOKY SPIDER-WEB INVITE Send shivers down kids’ spines with this spider-web invitation. It fits snuggly into a 15cm-square envelope. white marker pen 1 sheet thin black cardboard, cut into 8 x 12cm squares scissors small black cardboard pieces, cut into 4cm squares, for the spiders 20cm x 1cm strips of red paper, two for each web double–sided sticky tape 1 Using the white pen, draw a spider web onto the squares of black cardboard. The best way to do this is to draw diagonal lines from corner to corner, then draw a line down the middle, and one…

1 min
cook’s notes

SPOOKY RASPBERRY ICE-CREAM CAKE All things ghoulish haunt this party, starting with this meringue-covered spooky ice-cream cake. Concealed bowls of chocolate and strawberry toppings give this ghost its scary look. We used two round heatproof bowls about 4cm in diameter and one small oval heatproof bowl about 9cm long to make the ghost’s eyes and mouth. Start making the meringue about 30 minutes before serving the cake. Cooked cake can be frozen for up to a month. Cake and ice-cream can be prepared, ready for meringue, up to a week ahead. Keep the cake, covered in foil, in the freezer.…

4 min
smashing pumpkins

CHEESY PUMPKIN TOMBS PREP + COOK TIME 25 MINUTES (+ COOLING) SERVES 6 3 small (200g each) golden nugget pumpkins 125g cream cheese, softened ½ cup sour cream 1 cup grated tasty cheese 125g can creamed corn 2 tablespoons finely chopped chives 1 tablespoon sweet chilli sauce 2 tablespoons nut & seed mix gravestone corn chips, to serve (see cook’s notes) 1 Cut a 1cm-thick slice from the top of each pumpkin. Using a teaspoon, scoop out seeds, then scoop out flesh, leaving a 1cm-thick shell (reserve pumpkin shells). Chop pumpkin flesh, then place in a microwave-safe bowl. Microwave on High (100%) for 4 minutes or until tender. Stand for 1 minute. Drain well. Mash until smooth. Cool. 2 Beat cream cheese and sour cream in a small bowl using an electric mixer until…