ZINIO logo

The Australian Women’s Weekly Food Issue 40

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.

Country:
Australia
Language:
English
Publisher:
Are Media Pty Limited
Frequency:
Monthly
$6.22
$46.71
10 Issues

in this issue

2 min
a letter from the editor

My late father used to say our lives were mapped out by fate from birth. If that’s the case, then my fated life of loving food and delivering feel-good recipes to you each month is awesome. Thank you, universe! I must admit that food is my safety blanket. Whenever I’m a little stressed, feeling a bit down, or just in desperate need of some “me” time, I turn to cooking – or even shopping for food, because I actually find online shopping for groceries therapeutic! Cooking seems to chase my darkest days away, so, even on a bleak winter’s day, I can always find a massive pot of sunshine. This could be a good spicy curry, a massive hearty bowl of hot soup or a slow-cooked lamb shank casserole. This sunshine…

womweefooau1806_article_003_01_01
1 min
food bites

BELLISSIMO! For pasta lovers, fitness fanatics and health food fanciers alike, thanks to Slendier, it’s now easy to enjoy “fettuccine” guilt-free. Low-carb, low in kilojoules, gluten-free and full of fibre, Slendier’s ready-to-eat meals come in three Italian-inspired flavours. slendier.com MEX-CELLENT Soft and delicious, Mission Original Tortillas are ideal for a quick family meal or tasty snack on the go. If it’s Mexican, make it Mission! Available at all leading supermarkets. SAUCY SENSATIONS Embrace the cooler weather with Maggi’s new Marketplace range of bases and sauces. Made with delicious ingredients and designed to save time for the healthy cook, Maggi Marketplace is the answer to homemade weeknight cooking. Available at all major supermarkets. HEATING UP Recognising Australians’ love affair with Asian cuisine, ILVE has stylishly delivered the Versa. Combining ILVE’s Brass “infinity” wok burner with a four-zone induction…

womweefooau1806_article_006_01_01
1 min
what’s on

OOH LA LA Celebrate the French way July 12-15 at Bastille Festival Sydney. With eight wine bars and four food villages to choose from, you’ll feel like you’re in Paris. There’ll also be live music, a cabaret show and movie screenings well into the night. bastillefestival.com.au DIABETES WEEK National Diabetes Week, July 8-14, will raise awareness of the early detection and treatment of diabetes through the “It’s About Time” campaign. Head to the official website to find out how lives can be saved by detecting diabetes earlier. diabetesaustralia.com.au/campaign IT’LL BE ‘NEAT’ Australia’s premier Whisky Live and Fine Spirits tasting event is back July 27-28 in Perth. From whisky and vodka, to gin, rum and cognac, festival-goers will be able to sample top-shelf products from the world’s finest distilleries. whiskylive.com.au/perth/ If you have a food event coming…

womweefooau1806_article_007_01_03
1 min
meet our experts

PAMELA CLARK EDITOR-AT-LARGE, AWW COOKBOOKS “I’ve been working on The Weekly’s cookbooks since 1969 and my love for food hasn’t changed. From the concept to testing, tasting, photography, editing and production – it still gives me a thrill to hold a new book in my hand.” 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.” LOUISE PATNIOTIS FOOD STUDIO MANAGER, FOOD STUDIO “My love of good food has set the foundation for a career in food media spanning almost 30 years. What I love most about food and cooking is that it brings people together – it’s an…

womweefooau1806_article_008_01_01
1 min
slow cooking 3 steps to success

1 Long, slow cooking will tenderise even the toughest cuts of meat. Stewing or braising cuts are the best choice for the slow cooker. 2 Seafood is generally not suitable to slow cook, as it toughens quickly. However, you can cook a sauce in the slow cooker, then add the seafood just before you’re about to serve. 3 Browning meat before slow cooking enhances the flavour and gives meat a rich colour. With some appliances, you can brown meat and vegetables using the insert on the stovetop, while some let you brown when the insert is actually in the appliance. Always check the instructions. If in doubt, brown meat and vegetables in a separate frying pan before placing into the slow cooker.…

womweefooau1806_article_009_01_01
1 min
comfort cravings

CHORIZO & POACHED EGG TAGLIATELLE PREP + COOK TIME 30 MINUTES SERVES 4 3 fresh chorizo sausages (450g) 1/3 cup (80ml) extra virgin olive oil 2 cloves garlic, crushed 500g tagliatelle pasta 2 tablespoons white vinegar 4 eggs (see cook’s notes) ¾ cup (60g) coarsely grated parmesan 2 tablespoons finely chopped fresh flat–leaf parsley 1 Remove chorizo from their casings; finely chop sausage meat until it resembles mince. 2 Heat 1 tablespoon of the oil in a large frying pan over high heat; cook chorizo, stirring occasionally, for 4 minutes or until golden. Add garlic; cook, stirring, for 1 minute. Remove pan from heat; cover to keep warm. 3 Meanwhile, cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain, reserving ¼ cup (60ml) of cooking liquid. Return…

womweefooau1806_article_010_01_02