The Australian Women’s Weekly Food Issue 56

When I reminisce about summer holidays from my childhood I visualise lush juicy mangoes dripping down my chin, the annual camping holiday with the family and making The Weekly’s famous swimming pool cake with the wobbly jelly – it was my absolute favourite. This issue has brought back so many of these simple memories, it’s been a joy to share recipes for all of these in our very special holiday edition. January is a time to loosen our schedules, take a breath and head outside, to swim, cook and play. We’ve got delicious crowd-pleasing salads (page 52), chilled desserts (page 62), fabulous ideas for vegan barbecues (page 76) and loads of breezy dinners – some that don’t even need you to turn on the stove! With the dawn of a new year…

PLANNING FOR PRODUCTION An edible garden supplies all the special plants cooks love to use. To have on hand those special textures and tastes, fresh and lush from the garden, grown as you like them, harvested at the peak of perfection and in just the quantity you need – that’s what an ideal edible garden is all about. A gardener’s garden contains fine and carefully cultivated specimens of seasonal fruit and vegetables, planted in neat rows, as dictated by time-honoured books, and usually cooked by equally time-honoured methods – they’re rewarding, productive and an economic boon to the family. garden more subtle supplies: a bit of this, a trial of that, a few seasonal stars, a little something happy in a pot or among the flowers. The edible garden helps you add…

Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY , EDITOR, AWW FOOD Fresh mint brightens up so many recipes! Try a salad of chunks of cucumber, watermelon, a few finely sliced green onions, a crumble of fetta and a handful of small mint leaves, finished with a drizzle of vino cotto or reduced balsamic vinegar. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS Basil has a great affinity with berries. Try muddling a handful of basil leaves with caster sugar, a little lemon rind and juice, then toss the mix with summer berries and cubes of watermelon. Macerate at room temperature before serving with sorbet or ice-cream. Sarah Murphy FOOD EDITOR, AWW FOOD My balcony is home to pots of herbs all year round (some more successful in their growing than others!) but basil is my go-to for…

PICK NOW Most gardens: artichokes, beans, beetroot, cabbage, capsicums, carrots, chillies, cucumbers, eggplant, leeks, lettuce, potatoes, radish, silver beet, squash, sweet corn, tomato, wombok, zucchini Cool gardens: broad beans Subtropical gardens: salad crops, summer vegetables, passionfruit Tropical gardens: ginger, mangoes, water chestnuts, mildew-resistant vegetables grown in pots protected from the ‘wet’ PLANT NOW Most gardens: basil, beans, cabbage, lettuce, parsley, potatoes, silver beet Cool gardens: coriander, peas Subtropical gardens: corn, cucumber, tomatoes, zucchini Late–summer crops for winter: Asian greens, broccoli, cabbage, cauliflower, leeks, onions…

STICKY THAI CHICKEN PREP + COOK TIME 1 HOUR (+ MARINATING) SERVES 6 1/3 cup (100g) Valcom Red Curry Paste1/3 cup (80ml) Squid Brand Fish Sauce2/3 cup (150g) brown sugar1 tablespoon finely grated fresh ginger2 cloves garlic, crushed1.5kg chicken pieces (we used a combination of thigh and breast fillets with skin on) COCONUT RICE 3 cups (600g) jasmine rice400ml can TCC Premium Coconut Milk300ml water ACCOMPANIMENTS limes, cucumber, coriander, green onions, fresh mango, snow peas, chilli 1 To make the marinade, combine the curry paste, fish sauce, sugar, ginger and garlic in a bowl. 2 Place chicken in a medium dish; pour over two-thirds of the marinade; reserve remaining marinade. Refrigerate for at least 30 minutes or overnight. 3 Meanwhile, make coconut rice. 4 Preheat a barbecue flat plate or griddle pan to medium low. Place a piece of baking…

Clever cookies Bring out Kong Foo Sing Fortune Cookies for Lunar New Year (see our banquet dinner on page 26) and any other special occasion. Available in a shareable box, they’re perfect for entertaining family and friends. Go to fortunecookies.com.au for more information. Tasty topping Natvia Salty Caramel Topping, $5, is our new favourite no-sugar indulgence! We are loving it in our mid-morning latte for an easy guilt-free caramel latte! Of course, it’s perfect on vanilla ice-cream too! Find it at Woolworths supermarkets. Barbecue brilliance Artusi’s freestanding Alfresco Kitchen, from $12,999, is the ultimate addition for any barbecue lover’s backyard. With sleek cabinetry and easy assembly, this alfresco kitchen is the luxe second kitchen you’ve been waiting for. For more information, go to artusi.com.au Use your noodle They’re the ideal pantry staple and we love Chang’s Fried…