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The Australian Women’s Weekly Food Issue 48

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

1 min
editor's letter

My darling dad was a butcher and that tradition has continued with two of my brothers involved in the meat industry. As a child I was rolling rissoles and learning to link sausages at his butcher shop so little wonder I was drawn to the wonderful world of food. So when my family gathers on the Easter long weekend, lamb is what I love to cook – mainly because Dad loved it too! In this issue we showcase the versatility of Aussie lamb in our cooking school feature (page 80), with an easy guide to understanding cooking methods for each cut, plus tasty recipes. We also show you how to roast the crispiest pork crackling (page 76) and offer plenty of tips and tricks from our Test Kitchen to help…

5 min
easy greens

Know your choy sum from your gai lan, and the most delicious way to prepare it? Not to worry, with our Test Kitchen secrets, you’ll be a pro at cooking asian greens. SELECTION CHOOSE greens that look fresh and crisp, not dry. To ensure they’re fresh, accept only a touch of yellow on a couple of the outer leaves. STORING Store all asian greens in vegetable storage bags in the crisper for 1-2 days only. Wombok (Chinese cabbage) will last for longer if stored whole. Once cut though, use as quickly as possible. Always wash vegetables before using. TOP VARIETIES 1. Gai lan Gai lan is the delicious steamed green vegetable eaten in yum-cha restaurants. It is also known as chinese broccoli because of its flavour, although, unlike broccoli, the most prized part of the gai…

2 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. “Two favourites are mustardy tasting gai choy in an Asian-style beef hot pot and water spinach stir-fried Malaysian-style with garlic, shrimp paste and chilli. Gai choy has ribbed stems and leaves, while water spinach, which is sold in straggling bunches, has hollow stems and delicate small leaves.” 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…

1 min
food bites

MODI-LICIOUS Originally bred in Italy, the Modi apple is named after the famous painter Modigliani. It has a wonderful flavour and crunchy texture, and is described as a cross between Liberty and Royal Gala. Grown in regions across Australia, it’s available from mid-March each year. Visit facebook.com/modiappleaustralia for more info. BEAT WASTE WITH BEETBOX Reduce single-use waste when getting takeaway with the BeetBox, a portable glass bowl that you can use instead of accepting plastic containers. The bowl is tough and lightweight and comes with a spill-proof lid, protective neoprene sleeve and dip/dressing container. Available at biome.com.au. SYDNEY ROYAL EASTER SHOW 12–23 April 2019 The Sydney Royal Easter Show is Australia’s largest annual ticketed event, attracting more than 850,000 attendees. The funds generated from this huge festival are invested into agriculture programs, education, youth and rural…

1 min
5 minutes with curtis stone

What fruit was always in your lunch box at school? Mandarins – they weren’t always in season, but mum would always put them in my lunch box for school. Which fruit season do you get most excited about? I get really excited with peaches when they come into season. Mangoes are also my absolute favourite, too! Any school lunch–box disasters with forgotten fruit? I can remember at one point cleaning my locker out and finding a banana that had sort of got to the back of my books. I had thought for a little while there was a bit of a funny smell.… and then when I finally got back there it was kind of bubbly and had definitely been there a bit too long! Which is your top dip for vegie sticks – hummus or…

2 min
magic pudding

“Sandwiching the layers of hot cross bun slices with cinnamon sugar is your secret weapon that takes this effortless pudding up a level. And remember, the pudding needs a slight wobble in the middle when you pull it out of the oven – this will give you that decadent custard ooze when you serve it.”Frances Abdallaoui, Editor, AWW FOOD HOT CROSS BUN PUDDING PREP + COOK TIME 60 MINUTES (+ STANDING) SERVES 8 600ml carton pure cream 11/2 cups (375ml) milk 8 eggs, beaten lightly 1 cup (220g) caster sugar 2 teaspoons vanilla extract 9 (720g) fruit hot cross buns 50g butter, softened 3 teaspoons cinnamon sugar raspberries and extra cream, to serve icing sugar, to dust 1 In a large mixing bowl, lightly whisk the cream, milk, eggs, sugar and vanilla together until…