Cooking with the Australian Womens Weekly

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.

Ed's letter

SOMETHING EXTRA!

MY FAVOURITES THIS MONTH

ROLL UP, ROLL UP! • Its crisp, flaky casing and savoury pork filling (dressed up here with some fresh apple) make this baked treat one of Australia’s all-time greats!

BAKING 101 the cake pan • Deep or shallow? Square or round? Stainless steel or silicone? Knowing which cake pan to use can be bewildering, so here’s our guide to baking success!

CAKE PAN GUIDE

Catch up Our top posts and favourite reader pics this month

food bites

SPINACH • It’s so easy being green – and healthy! – when you’re cooking with this deliciously versatile vegetable. Raw or cooked, it’s one of our best-loved staples.

Test Kitchen Notes

Big-batch muesli • Making your own muesli is easy, and our base recipe allows you to create your own perfect combo. The yield is generous, so package up a jar as a gift, too!

Fresher starts • With inspired meat-free meals like these, Mondays just got a whole lot better!

Test Kitchen Notes

Flavours of Morocco • Summon up the souks of North Africa with this sweetly spiced lamb shoulder. Accompany the fragrant, fall-apart meat with fluffy steamed couscous for a nourishing meal.

Dinner done! • If your daily dilemma is what to cook for the family, these recipes will ease you through the week.

BROWN RICE • This nutritious, low-GI staple not only tastes great, it wards off hunger pangs for longer.

MORE CHEESE please! • It’s never too early for comfort food, especially these easy, deliciously cheesy, vegetable gratins.

FROM PRODUCER TO PLATE • Nurture your family and friends with meals prepared with nourishing whole foods – and a whole lot of love.

Test Kitchen Notes

Gluten-free baked to order • Being gluten-intolerant doesn’t mean missing out on the pleasures of a savoury quiche, slice or pie straight out of the oven.

Test Kitchen Notes

LOAF ACTUALLY • No need to stress over yeast or wait for your dough to rise – these easy recipes prove it!

Test Kitchen Notes

TEST KITCHEN COOKING SCHOOL

DELICIOUSLY different • Take a traditional cake and turn it on its head with this subtle pairing of sweet apple with savoury, salty miso. It’s a flavour-marriage made in heaven.

Test Kitchen Notes

Sarah's Indian Kitchen • Sarah Todd is a restaurateur, MasterChef Australia contestant, cookbook author and celebrity chef. In this exclusive extract from her new cookbook, My Indian Kitchen, she shares a few favourite recipes.

My Indian Kitchen

GOLD STANDARD • The keys to the ultimate lemon tart are crisp, buttery pastry and an intensely flavoured filling. Nail it with our step-by-step guide.

TEST KITCHEN COOKING SCHOOL

LIGHT as AIR • The mythology surrounding the classic sponge cake can make attempting it a daunting prospect. But have no fear, we’ve done all the heavy lifting for you!

FILLING VARIATIONS • Lift your sponges to even greater heights.

TEST KITCHEN COOKING SCHOOL

EASY PIESY • The pie maker has taken Aussie kitchens by storm. This exclusive book extract offers a selection of recipes that showcase its amazing versatility.

The pies have it!

4 WAYS WITH TERRIFIC TOASTIES • These tasty creations prove once and for all that a sandwich press is a kitchen essential!

the slice is right • They’re the perfect make-ahead dessert, morning or afternoon treat, or snack to slip in the lunchbox. And you won’t go wrong with these three easy...