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The Australian Women’s Weekly Food Issue 59

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

Welcome! A few years back, our food team did a shoot at the picturesque Bilpin Springs Orchard in New South Wales. The idyllic setting and its produce inspired us this month to rediscover our love of apples (page 14). Sadly, though, the region was devastated by the recent bushfires, and it and other farming communities now need our support. At Food magazine, we’re on a mission to get involved in the #emptyesky campaign. It aims to support businesses affected by the bushfires by encouraging foodies to fill up their eskies with local produce. Easter holidays are the perfect time to visit these areas and gather seasonal fruit. Check out emptyesky.com.au to see how to get involved. Easter and its cooler weather is also a treat for those who love to bake. Drool…

3 min
choc a block!

Couverture, melts, bits, cacao... there are many different terms in the world of chocolate. And, as much as we love all chocolate, the type you use for cooking will make a big difference. Learn the ins and outs of this delicious ingredient for precision chocolate baking every time. Cacao nibs Cacao nibs are created in the early stages of chocolate production; cocoa beans are dried then roasted, after which they are crushed into what is termed ‘nibs’. The nibs are then ground to separate the cocoa butter and cocoa solids. Nibs are both textural and chocolatey with no sweetness. Cacao powder Made by removing the cocoa butter using a process known as cold-pressing. It retains more of its nutrients than heat-processed cacao powder; it also has a stronger, slightly bitter, taste. Choc bits…

1 min
what's your best tip for cooking with chocolate?

Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY , EDITOR, AWW FOOD Melting chocolate, depending on the type, can be tricky. If it seizes, it can sometimes be rescued by stirring in a couple of tablespoons of hot water to loosen the particles. If that doesn't work, sad to say, you may have to start all over again. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS I sometimes like to use a combination of good milk chocolate and very dark chocolate in recipes to get a very chocolate-y taste without bitterness. I also always add a pinch of salt to a ganache or chocolate cake to balance the sweetness and flavours. Sarah Murphy FOOD EDITOR, AWW FOOD For the perfect fudgy brownie, make sure your chunks of chocolate aren't too small, because you want those delish bursts of…

1 min
when buying chocolate

QUALITY Cheaper chocolate is made from lesser-quality beans. It contains less cocoa solids and cocoa butter, and more sugar – and more milk solids in the case of milk chocolate. By contrast, fine chocolate is made from top-quality beans and contains more cocoa solids and cocoa butter. Its flavour is more complex and it costs more to produce. Save the dearer varieties for eating and couverture, while cheaper is usually fine for cooking, unless eating chocolate is specified in the recipe. STORING Chocolate should be stored at a constant 15-18°C. Too high or fluctuating temperatures may encourage 'blooming', or discolouration, which is caused by some of the fat having melted, migrating to the surface and then hardening again. Store unopened chocolate in its original packaging; wrap opened chocolate well in foil. Quality chocolate…

2 min
scroll play

“You can make a variation of the scrolls with the same weight of pears as apples and also by swapping pecans for walnuts. Top with a sprinkle of coffee crystals for crunch.”Fran Abdallaoui, Editor, AWW Food APPLE & CARAMEL SCROLLS PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 10 3 cups (405g) gluten–free plain flour2/3 cup (100g) buckwheat flour1 teaspoon xanthan gum (see notes, p 52)½ teaspoon cream of tartar½ teaspoon fine sea salt2 tablespoons raw sugar3 teaspoons (10g) dried yeast11/3 cups (330ml) milk160g butter, softened2 egg yolks½ cup (150g) dulce de leche, warmed APPLE FILLING 2 medium Granny Smith apples (300g), peeled, cored, chopped finely3/4 cup (165g) raw caster sugar1/3 cup (40g) almond meal1/3 cup (75g) coarsely chopped walnuts2 teaspoons ground cinnamon 1 Preheat oven to 180°C/160° fan. Grease 10 holes of 2 x…

1 min
catch up

@the.vegan.baker recreated the Vegetable Gado Gado With Peanut Sauce from our Vegan Kitchen book – and we think it looks delicious. It's such a simple, delicious and pretty start to the day. Our Instagram fans loved this High-fibre Berry Smoothie brekkie solution – and what a novel way to serve Weet-Bix. This Seafood Marinara is quite ‘shrimply’ irresistible! It's quick, tasty and easy – no wonder our Facebook community was abuzz over the recipe. We cut back on carbs by tweaking a family favourite – in this dish, we used cauliflower instead of rice. No wonder our Cauliflower ‘Fried Rice’ has been a hit on Pinterest. Visit us on Instagram, @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook or drop us an email at recipeenquiries@bauer-media.com.au and show us what you’re cooking. womensweeklyfood.com.au…