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

The Australian Women’s Weekly Food Issue 47

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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$47.06
13 Issues

IN THIS ISSUE

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editor’s letter

Welcome to our ‘in-between’ issue, for that time of year when we say ‘au revoir’ to the final flourish of summer produce and hello to the delights of autumn. With the heatwave conditions around the country this summer, I am looking forward to the time when things cool off and we can all switch up our cooking and baking. Personal admission - I love coffee. I’m talking a deep, dark love of the liquor of life! This inspired our baking feature, showing how versatile coffee can be. Turn to page 30 and you’ll find my recipe for The Ultimate Tiramisu. I bet it will be your ultimate, too. On the theme of ultimate, our team has come up with a selection of top-10 dinners. All 10 are super-easy, using supermarket ingredients and…

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inspect our gadgets!

Top tools to make cooking a breeze 1 SLOTTED SPOONS The hero of poached eggs everywhere, the slotted spoon allows you to quickly remove items from a cooking liquid, while at the same time draining excess liquid. 2 UTILITY KNIFE Small and incredibly versatile, a utility knife makes trimming delicate ingredients a breeze. Think trimming green beans, deveining prawns - this smaller knife gives you more control for precision work. 3 WOODEN SPOON The perfect non-scratch utensils, wooden spoons are a strong addition to any kitchen drawer. It’s best to have one spoon dedicated to savoury cooking and one to sweet, so flavours the wood may absorb don’t transfer into your dishes. 4 PASTRY BRUSH From spreading egg wash over a pastry, to brushing away pesky crumbs from the edge of a cake plate,…

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meet the food team

“I have a collection of 12 whisks, each with a very set purpose. And I’m not quite sure how I came by a 30cm long pair of chopsticks. I use them for all manner of things – stirring pasta in cooking water, removing food and also when rolling pastry or shortbread out and I want it a certain thickness.” Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY, EDITOR, AWW FOOD An avid cook with an ever-evolving fondness for baking, I truly believe that good food is mostly about fresh Australian produce cooked simply with a generosity of care and spirit. “A Chinese meat cleaver, handed down from my Chinese grandmother, has seen a lot of action in its time. From cutting crisp-skin soy sauce chicken to crushing garlic, ginger and lemon grass and hand-mincing…

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food bites

IN SEASON: FRESH FIGS Fully ripe figs should be eaten the day you buy them. As soon as you get them home, arrange in a single layer on a plate or tray and place in the refrigerator. Remove the figs an hour or so ahead of serving to bring them back to room temperature, as cold dulls their fragrance and flavour. GETTING THE GREEN LIGHT If you’re striving to reduce unnecessary plastic waste in your home, your first target should be the kitchen. The Yeseco Kitchen Essentials Kit is made from natural, biodegradable materials, such as bamboo, wood pulp and hemp, with no plastic in sight. Find out more at yeseco.life. BELLISSIMO! To fully evoke that Amalfi ambience, serve your Italian feasts on the beautiful Positano ceramic range, from Maxwell & Williams. It captures the…

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upcoming events

MELBOURNE FOOD & WINE FESTIVAL March 8-24. With more than 200 events, the festival is all about supporting and cultivating what makes Melbourne – and its surrounding regions – a gastronomic playground. Food and wine lovers in their thousands flock to this event to eat and savour all that Melbourne and its environs have to offer. melbournefoodandwine.com.au. MAITLAND TASTE March 9-10. Whether its paddock to the plate or garden to the plate, here you can see local and interstate experts in the fields of cooking, edible gardening and biodiversity, while sampling some of the best street food and local wine the NSW Hunter Valley has to offer. To purchase tickets, go to maitlandtaste.com.au. THE HIGH TEA PARTY March 16. Attention all Brisbane ladies, here is a gorgeous excuse to catch up with the girls! Sit back…

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fast & fabulous

“The simplest of all pasta dishes, this recipe is based on the Italian classic, spaghetti aglio e olio. We’ve taken it to the next level by adding glorious Australian green prawns. It’s the ultimate fast food – a six-ingredient dinner that ticks all the boxes.”Frances Abdallaoui, Editor, AWW FOOD LINGUINE WITH GARLIC PRAWNS SERVES 4 PREP + COOK TIME 30 MINUTES 750g uncooked king prawns 400g dried linguine ⅓ cup (80ml) extra virgin olive oil 3 cloves garlic, sliced thinly 2 large red chillies, sliced thinly 2 tablespoons finely chopped fresh flat–leaf parsley, plus extra leaves for serving 1 Shell and devein prawns. Butterfly by cutting along the centre back without cutting all the way through. 2 Cook the pasta in a large saucepan of rapidly boiling well-salted water until al dente. Reserve ½ cup…

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