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The Australian Women’s Weekly Food Issue 43

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 amanda

Being a day dreamer and a romantic at heart, I used to fantasise about living in Pompeii pre the volcanic eruption. The sunny, airy atriums, the long, flowing white gowns, the lace-up sandals and the fresh produce… To me, it was a paradise. I could easily envisage myself (with dark hair, of course), floating around the city in my prime. Regardless of history and natural disasters, some things remain unchanged – like my fascination with far-away Italy and its cuisine, which is now so popular here in Australia. From a drizzle of olive oil to some crumbled ricotta, Italian ingredients are so versatile. You have to admit that life would be pretty boring without Italian classics like tiramisu, ravioli, pizza, rotolo (like our cover recipe), plus a good vino to wash…

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1 min
food bites

BBQ BLISS Artusi has crafted the perfect barbecue to take centre stage this summer. The Built-In Barbecue is ideal for the home cook looking to add style and finesse to their outdoor living area. Find out more at eurolinx.com.au IF IT’S IT’S MEXICAN, MISSION! Mission Street Tacos are thicker, fluffier and the perfect portion size. These mini tortillas bring the flavours of Mexican street food to your home. Available at Woolworths. COCO COMMUNITY Surrounded by coconuts, Casey & Jesse live in tropical Queensland with their family. From a desire to get more of the fruit into their diet, they created Beach Harvest Australian Coconuts. Their Coconut Chips & Sprinkles range is 100% natural using 100% Australian ingredients and comes in nine exotic flavours. Find out more at beachharvest.com.au GO GREEN Ever wanted to try something new? Tetley…

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1 min
upcoming events

BRISBANE GOOD FOOD & WINE SHOW Good food and good wine are nothing without good company to share it with! From October 26-28, the Brisbane Good Food & Wine Show, presented by Citi, will offer an exciting line-up of features to discover, taste, share and enjoy. goodfoodshow.com.au/brisbane TOO GROOVY Get Your Groove On is all about indulgence, fun and relaxation. On Saturday, October 13, think Hunter Valley wines, boutique beer, delicious food and dancing on the grass. For more, visit getyourgrooveon.com.au SAKE MATSURI Australia’s first and largest Japanese sake festival is back bigger than ever. To grace Sydney shores on October 20, it will feature both new and traditional styles of sake, awesome food and a karaoke machine or two! Check out sakematsuri.com.au…

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1 min
roll on dinner

ZUCCHINI & PROSCIUTTO ROTOLO PREP + COOK TIME 50 MINUTES SERVES 4 2 teaspoons extra virgin olive oil 2 green onions, chopped 2 cloves garlic, crushed 100g baby spinach 400g can white beans, rinsed, drained 1 cup (120g) fresh blanched peas 150g fetta, crumbled 2 tablespoons chopped dill, plus extra, to serve 2 teaspoons finely grated lemon zest 1 cup (80g) finely grated parmesan 400g (380ml) jar arrabbiata pasta sauce (or make your own: page 71) 4 large (600g) zucchini, sliced into 28 ribbons (see tips) 28 (300g) thin slices prosciutto ¾ cup (75g) shredded pizza cheese 1 Preheat oven to 180°C/160°C fan. Grease a 30cm round (8-cup) baking dish. Heat oil in a large frying pan over medium-high heat. Cook onion and garlic for 1 minute or until fragrant. Add spinach; cook…

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1 min
perfecting pasta

Pasta to Italians is like rice to the Chinese. It’s a versatile staple that makes a great family meal and helps to bulk up dishes to feed a crowd. Traditionally in Italy, pasta is a course of its own, and is never eaten as a main meal. However, whether you tackle the process and make your own, or stock up on store-bought fresh or dried pasta when on special, pasta definitely is a must-have for your fridge or pantry. To help you embrace this firm favourite, here are a few tantalising tips for you to remember when handling this fabulous ingredient. Buying Dried pasta comes in all sorts of shapes and sizes, so it’s a good idea to grab a few packets to have on hand. It’s great as is served with…

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2 min
meet our experts

“Don’t throw out your leftover pasta. Just refrigerate it as soon as it’s cooled, then add to a frittata mixture, along with some grated parmesan.” Amanda Kelly-Lennon EDITOR, AWW FOOD MAGAZINE My foodie journey began 28 years ago when I started training as a chef. I then shifted to magazines as a food editor, and now I’m editor of this wonderful magazine. I’ve always loved food and the adventures it creates. “There’s a reason for all those different pasta shapes: long, fine pasta suits cream sauces with finely chopped ingredients, whereas short, tubular pasta – bows, orecchiette and the like – work better with robustly flavoured sauces and chunkier ingredients.” 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…

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