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The Australian Women’s Weekly Food Issue 65

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
my favourites this month

Ciao! For so many of us whose travel hopes and plans have been dashed, we’re excited to be able to bring back our Italian special to help you transform your kitchen with the heady aromas of basil, garlic, tomatoes and more. Our memories of food are so often linked to places, people and occasions. I remember one trip to Italy – I had never tasted more delicious yet simply cooked seafood. On page 22, we share recipes inspired by the food from those coastal fishing villages. In this issue, we’ve curated our favourite Italian recipes, classic and new. Have fun with homemade pizza (page 60), enjoy a glass of vino as you stir your risotto (page 54) and, whether you’re a traditionalist or vegetarian, there’s a lasagne you’ll love (page 64)! I’ve dubbed…

2 min
tiramisu we love you

TIRAMISU PREP TIME 30 MINUTES (+OVERNIGHT REFRIGERATION) SERVES 12 ¾ cup strong espresso coffee (see notes)½ cup (125ml) marsala¼ cup (60ml) Kahlua (coffee liqueur)3 eggs, separated½ cup (110g) caster sugar500g mascarpone2 tablespoons marsala, extra¼ cup (55g) caster sugar, extra300ml thickened cream375g small sponge finger biscuits sifted cocoa, for dusting ESPRESSO SYRUP ½ cup (125ml) boiling water¾ cup (150g) caster sugar½ cup (125ml) strong espresso NUTELLA DRIZZLE 250g Nutella½ cup (125ml) boiling water 1 Combine espresso coffee, marsala and Kahlua in a shallow bowl. 2 Beat egg yolks and sugar in a medium bowl with an electric mixer until light and fluffy (about 4-5 minutes). 3 Fold mascarpone and extra marsala into egg-yolk mixture until just combined. 4 Beat egg whites and extra sugar in a clean small bowl with an electric mixer until soft peaks form. Gently fold egg-white mixture…

6 min
all about polenta

POLENTA Traditional Italian polenta is made from dried ground corn. The best polenta is organic, stone-ground and naturally dried to produce a medium, coarse or fine texture. A classic preparation needs only a few ingredients – water or stock, butter, salt, pepper and parmesan. Polenta can be eaten many ways: as a first or second course, as a side dish or a pre-dinner snack. Polenta is the name for the finished dish, but the cornmeal used to make it is also called polenta to ensure the right type of cornmeal is used to make that dish. TYPES OF POLENTA Traditional polenta was grown and produced in Italy from yellow or white flint corn; however, it’s being produced in other parts of the world these days, including Australia. Its unique texture comes from the…

1 min
our food team’s top polenta tips

Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY , EDITOR, AWW FOOD I love making a crumb coating of fine polenta, almond meal, finely grated parmesan and fresh parsley. It’s more tasty than your usual breadcrumbs for thin escalopes of chicken breast or veal, and is also a deliciously nutty, gluten-free alternative. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS When friends come over , making polenta in a double boiler is my preferred method. Cook over low to medium heat for one and half hours, stirring twice, then stir in butter and finely grated parmesan. Once cooked it can stand until required for up to an hour. Reheat and serve. Sarah Murphy FOOD EDITOR, AWW FOOD Polenta chips are so simple to prepare, as you can set the polenta in advance, then slice and fry when you’re…

1 min
catch up our top posts and favourite reader pics this month

At last count, #quarantinebaking had more than 271,000 posts, and our social media followers are joining in on the movement. Check out this awesome Millionaire’s Shortbread, baked by @thebakingpandemic from our cookbook, Little Squares & Slices. Our Monte Carlo Biscuits are chewy and delicious, filled with cream and raspberry jam. No wonder this was a fan favourite on our Instagram page! Good cheese twists need buttery flaky pastry and loads of cheese flavour. Ours use gruyère and parmesan for maximum cheesy punch. Visit our Facebook page for more. Our Hoisin Beef Stir-fry was a Pinterest hit. Marinate the meat overnight and this dish can be on the dinner table even faster. Then simply slice the vegies before cooking! Visit us on Instagram @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook or drop us…

1 min
food bites

VARIETY SHOW Mix-a-mato® is a clever combo of the best seasonal tomatoes in one punnet, with a variety of tomatoes in yellow, orange, red and brown. These small, glasshouse-grown tomatoes range in flavour from super-sweet to deep and rich, and are just the thing for brightening up any brunch, salad or bruschetta. Find out more at perfectionfresh.com.au SUSTAINABLY EVER AFTER Frank Green has released its latest collection of reusable cups and bottles in partnership with an iconic family favourite. This magical collection brings to life the values and attributes of four beloved Disney characters. Each item celebrates the qualities of these adored cartoon heroes to encourage Disney fans to ditch single-use plastic cups and bottles, and help create a sustainable future. To find out more, head to frankgreen.com.au CREATIVE COMMUNITY Buy from the Bush (BFTB)…