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The Australian Women’s Weekly Food Issue 53

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

Is it just me or is your Instagram feed flooded with friends (or people you don’t even know!) swanning their way through Europe and the Mediterranean, sipping aperol spritzers in stunning locations? I may sound a tad envious and I suppose it’s true, so it was an easy decision to make this issue our inaugural Mediterranean edition. We’re celebrating the bold, punchy flavours of Greece and Italy while also dipping our toes into neighbouring regions. It’s the style of food that I love to cook, especially when entertaining. We take you on a holiday in your home kitchen, guiding you through a tasty line-up of seasonal Italian dinners (page 14), perfect pastas (page 40) and risotto with five different flavours (page 32). We show you a brilliant way to cook haloumi and share…

3 min
nuts about it

They have been a well-loved food for thousands of years. And what a world of texture and flavour they bring to just about every global cuisine, especially Mediterranean food. Nuts make nutritious snacks, providing healthy oils, dietary fibre, vitamins, minerals and protein, and serve us as great ingredients for both flavour and texture in hundreds of dishes. Nut oils are among the finest for salad dressings and cooking, and nut meals (ground nuts) are especially prized for making recklessly rich cakes. Freshness is vital and roasting brings out wonderful new flavour in many nuts. CHOOSING Shelled nuts on sale are often stale, so it is best to buy nuts in the shell, which protects them from rancidity, unless you can get them from a trusted retailer with a high turnover, or find vacuum-packed ones.…

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. To up the calcium in a smoothie I throw in a handful of raw cashews. Sometimes I use walnuts, which are full of fabulous omega 3’s and their soft structure also means they blend well in smoothies, too. 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 their skill level. Slivered almonds are my favourite, because they…

1 min
food bites

BYO BRILLIANCE A handy app that not only suggests your nearest BYO restaurant, but can also help you pair your food to your wine, or vice versa? Genius! The clever folks at Cellarmasters have launched the free BYO Finder app to make BYO easier than ever. PIZZA PRONTO This Mediterranean themed issue has us excitedly planning our next food-themed holiday. It seems we aren’t on our own, booking.com has revealed that 61% of global travellers pick their next destination based on food (who could blame them!) POP STAR We love a retro flashback and we’re super excited to hear that Paddle Pop has brought back its Caramel Choc flavour for a limited time, complete with retro packaging. Find them in Coles supermarkets and convenience stores. JUICE BAR Craving your fresh juice in the morning but don’t want…

2 min
golden wonders

“With the combination of flaky pastry and a creamy filling, it’s no surprise these pies are such a favourite”Fran Abdallaoui, Editor, AWW FOOD YIAYIA’S SPINACH & FETTA PIES PREP + COOK TIME 1 HOUR 45 MINUTES MAKES 6 1.5kg silver beet350g green curly kale2 tablespoons olive oil400g Greek fetta, crumbled10 green onions, chopped finely½ cup finely chopped fresh dill¾ cup finely chopped fresh flat–leaf parsley2 teaspoons finely grated lemon rind¼ cup (60ml) lemon juice3 eggs, beaten lightly80g butter, melted2 x 375g packets fresh fillo pastry2 teaspoons sesame seeds 1 Preheat oven to 180°C/160°C fan. 2 Trim 4cm off the stalks ends from silver beet and kale; discard. Rinse and drain greens, leaving some water clinging. Tear kale leaves from the centre stem. Cut white stalk from silver beet leaves, cutting into the leaf in a…

1 min
catch up

This talented mums’ group in Canberra recreated their favourite cakes from the Children’s Birthday Cake Book in an amazing joint party to celebrate the ›irst birthdays of all the babies. What a fun party! Corned beef is as Australian as Vegemite, so it was no surprise our followers couldn’t get enough of our corned beef recipe collection. Pass the white sauce! Our followers enjoyed a trip down memory lane with these oh-so nostalgic jam drops. Who could resist that buttery biscuit teamed with delicious chewy jam centre! With lemons being at their peak, our Pinterest followers have been going crazy for our impressive zingy lemon curd meringue cake topped with blueberries. Visit us on Instagram @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook or drop us an email at awwfoodmag@bauer-media.com.au and show us…