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category_outlined / Food & Wine
The Australian Women’s Weekly Food The Australian Women’s Weekly Food

The Australian Women’s Weekly Food Issue 45

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

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editor’s letter

Australia Day has a special place in my heart. We are the lucky country, naturally blessed but also built on hard work and determination, and the results are truly worth celebrating. In this spirit, this is our Australia Day holiday issue, a reflection of all that’s best about this country, including the wonderful climate, the laid-back lifestyle and of course the fair dinkum, honest-to-goodness recipes we all grew up with. Holidays are made for fun and adventure – and, because Australia has it all, I usually don’t venture too far from home when I take a little time out in January. In truth, I wander about as far as the beach, where I sit and watch the waves. But I also usually use this more relaxed time to try slightly more…

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life’s a picnic

Location, location, location: that’s the starting point for the perfect picnic. Check out the area and facilities before you set off. Most important is the availability of water and bathroom facilities, and cooking facilities for barbecuing. Picnic areas are controlled by councils – check out the amenities on their websites. CHECKLIST If you’re the no-fuss type of person, shopping for food and drink on the way will work for you. If you’re into extravaganzas, be organised and make a checklist of what to take. BASKET CASE A fitted-out picnic basket is a beautiful thing, but not necessary to make your picnic a success. Don’t burden yourself with excess baggage that might have to carry a long way. WEATHER WATCH This may seem obvious, but you don’t want to be caught in a downpour. First, check the…

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meet the food team

Amanda Kelly-Lennon EDITOR, AWW FOOD MAGAZINE My foodie journey began 28 years ago when I started training as a chef. I then shifted to magazines as a food editor, and now I’m editor of this wonderful magazine. I’ve always loved food and the adventures it creates. “I am all for convenience, but choose recyclable items where possible, so avoid plastic plates in favour of either ceramic or those made from bamboo. The same applies to cutlery – choose use-again metal over plastic.” 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. “I dress salads in situ. I package…

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food bites

GRAPE EXPECTATIONS Love travel? Enjoy wine? Combine those passions with Lonely Planet’s new book, Wine Trails: Australia & New Zealand. A team of wine professionals and enthusiasts, including Huon Hooke and Michael Ellis, has written the itineraries, embracing 190 of the most rewarding wineries to visit and the most memorable tipples to sample. For more information, lonelyplanet.com/food-and-drink. GREEN PEP-PER! Wasabi may look green and innocent, but it packs a potent punch with its searing heat. The horseradish-flavoured paste can pep up much more than trad Japanese dishes such as sashimi and sushi. Use S&B Wasabi to zap up steak, grilled chicken and even mayo dressings. Visit oriental.com.au. IN SEASON PINEAPPLES Your nose is the best judge when selecting a pineapple. A ripe pineapple has a strong, sweet aroma. Avoid fruit with soft spots or with…

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upcoming events

CATCH THIS Located at the Sydney Fish Market in Pyrmont, the Sydney Seafood School has a great range of hands-on cooking classes for all skill levels these holidays. Find out how to make a simple seafood paella or Mediterranean-inspired barbecue dishes, or attend masterclasses with leading chefs such as Alessandro Pavoni, from Ormeggio at the Spit, and Cory Campbell, from Matt Moran’s Barangaroo House. There’s also a kids’ dumpling-making class on January 16. For more, sydneyfishmarket.com.au SOMETHING FISHY IN THE AIR Held annually in Port Lincoln, South Australia, over the Australia Day long weekend, the Tunarama Festival celebrates its 58th year, complete with its world-famous Tuna Toss. Featuring an array of events, arts and cultural displays, local market stalls, plus some of the freshest seafood in the world, this festival isn’t one to…

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wellington on a plate

Good things come in small packages. That’s especially true of Wellington, which hugs a postcard harbour on the bottom of New Zealand’s North Island. It claims to have more cafes, bars and restaurants per capita than New York – and anyone who sets foot in its laneways has little reason to doubt it. Quality comes with that quantity, with many of the city’s edgy, inspiring venues world-class. And they come with a generous sprinkling of wonderful Kiwi quirkiness... GETTING AROUND You can walk just about everywhere, with most of the city embracing the harbour - catch it on a fine day and there’s little to equal it. With so much to take in, start with a food tour. Zest Food Tours connects you with foodies and their passions, such as Graham Joe…

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