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The Australian Women’s Weekly Food Issue 54

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
ed’s letter

The age-old adage that “we are what we eat” rings true, and a nutritious diet undoubtedly has a positive effect on our happiness and wellbeing. Our inaugural health issue will give you all the knowledge and recipes to help you make better food choices for yourself and your family. The recent surge of interest in health foods and a plethora of diet trends leaves even me a little overwhelmed, so we’ve drilled down on the basics and explained what they’re all about (without the marketing spin!). Our talented chefs in our Test Kitchen have developed delicious low-calorie meals for intermittent fasting (page 82), clever recipes for vegan “moxarella” and punchy flavoured mayonnaise (page 58), and gluten-free breads (page 46) with tasty flavour twists – you won’t like store-bought bread once you’ve tasted…

2 min
eco-smart kitchen

Awareness of the importance of sustainable cooking and living has grown rapidly in recent years. But where do you start if you’re new to the often overwhelming concept of sustainability? Making small changes consistently is a great starting ground, and one of the easiest starting points is the often over-packaged area of kitchen storage. We give you a rundown of practical ways to adapt to sustainability in the kitchen. SWAP plastic storage containers for glass and stainless steel Try Glass or food-grade stainless steel and tiffins. And don’t forget to recycle glass jars that foods come in. Buy Kitchen shops, storage solution shops and specialist food shops. SWAP plastic wrap for beeswax-coated cloth This reusable solution is made from organic cotton muslin that has been coated in a thin layer of wax (some brands also…

1 min
meet the food team

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. 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. Sophia Young 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.…

1 min
food bites

BAKER’S DREAM We’re dreaming up the ultimate baking day with the new 90cm AFG999 Pellegrino freestanding cooker, $4799, from Artusi. It’s the perfect combination of modern technology, functional design and finishing touches of vintage style. Go to artusi.com.au for more information. DINNER IN A DASH Australian-made Hakubaku noodles are the ideal pantry staple for easy weeknight meals. Add a zingy ginger dressing, some fresh crunchy greens and a sprinkle of toasted sesame seeds for your new dinnertime hero! Visit hakubaku.com.au DRINK YOUR VEGIES Increasing your vegetable intake has never been easier! Kuvings C7000 Whole Slow Juicer, $799, can juice whole vegies. Here’s our latest juice combo: push 125g broccoli stalks, coarsely chopped, 4 medium oranges, peeled, 2 large carrots, unpeeled, halved lengthways, and ½ cup loosely packed fresh thai basil leaves through the juicer into…

2 min
superstar salad

“This salad is vitality on a plate! Have it for brunch, lunch or dinner. I sometimes add a little hot smoked salmon for an extra boost of protein.”Fran Abdallaoui, Editor, AWW FOOD SPRING SALAD OF POACHED EGGS AND KALE PESTO PREP + COOK TIME 25 MINUTES SERVES 4 1½ cups (45g) firmly packed baby leaves (see notes)200g brussels sprouts, shaved2 cups (300g) crunchy combo sprout mix1 medium carrot (120g), cut into fine julienne¼ cup (35g) toasted sunflower seeds¼ cup (60ml) apple cider vinegar2½ tablespoons avocado oil2 teaspoons honey8 eggs1 medium avocado (250g), sliced thinly KALE PESTO 1/3 cup (55g) roasted almonds1/3 cup (50g) roasted cashews2 small cloves garlic2 cups (80g) baby kale leaves, chopped coarsely½ cup (125ml) extra virgin olive oil1½ tablespoons apple cider vinegar¼ cup (20g) finely grated parmesan 1 Make kale pesto. 2 Place baby…

1 min
catch up

@heavengardens_ created our gorgeous Vegie Patch Cakes from the August issue for a very lucky seven-year-old and they look phenomenal! From our team at AWW Food, happy birthday Emilia! It’s a classic combo for a good reason! Our Facebook community loved this Apple & Cinnamon Crunch Cake. Pop the kettle on... Our Pinterest followers fell head over heels for our classic Mars Bar Slice. Whether it’s for the local fete or an easy afternoon tea, we think a double-batch is always a good idea! Dinner just got brighter with this easy Chicken Tostada recipe for one. The crunchy DIY bowl paired with spiced chicken is our Instagram followers’ new midweek go-to. 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…