Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

The Australian Women’s Weekly Food

Issue 81
Magazine

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.

Welcome

in the kitchen • GREAT Cooking STARTS HERE

The Cook Up returns! • Adam Liaw is back on our screens with a second season of The Cook Up on SBS. Here we feature a super simple salad recipe from the new season.

Make cultured butter • Cultured butter is made from a cultured cream, like yoghurt, and pairs perfectly with fresh, warm sourdough bread.

In season pears • Make the most of the humble pear with these nourishing recipes that are full of flavour.

Commemorate with a sweet salute to the ANZACs • Perfect with a cuppa, these crunchy biscuits can be made with ingredients you likely already have in your pantry.

Easter SEAFOOD SPREAD • A selection of delicious recipes sure to please a crowd.

4 ways with BAKED BRIE • Lift your baked cheese game with flavoursome combos perfect for sharing with friends, or a quiet night in.

Wholesome SNACKS • Whip up these moreish snacks, using just five ingredients and pantry staples, when the desire for wholesome nibbles strikes.

Raise a toast • Wet your whistle with these refreshing tipples.

Dinner feast from the Middle East • If you’re hosting family and friends, make it a meal to remember with these flavour-packed dishes that bring a riot of colour to your table.

Middle Eastern Pantry • All the staples you need to create our delicious, fragrant and spiced dishes.

cooking class • It’s easier than you think to whip up an Aussie classic that’s been a favourite for generations

4 ways with SAUCES FOR A ROAST • Elevate your next roast dinner with one of these fantastic sauces. They’re so simple to make and full of flavour that you’ll be heading back for seconds and thirds.

NEW WAYS with VEG • Celebrate the beauty and simplicity of fresh, seasonal vegetables with these nourishing dishes.

NO PAIN, NO GAIN • Pain d’Epi is a classic long French bread loaf cut to resemble a wheat sheaf. The resulting bread is far less complicated than it might at first appear and our sourdough starter couldn’t be simpler.

Midweek WONDERS • These tasty and versatile dishes can be easily amped up with your favourite proteins or made completely vegetarian.

THE PIE LIFE • This family-size pie is fun for everyone!

4 ways with SAUSAGE SAMBOS • Take your tastebuds around the world with these four delicious variations and get the kids involved!

cooking class • Hot smoked trout is the hero in a dish that goes from stove to table in under half an hour.

2 meals from 1 • We share our favourite cook once, eat twice recipe that is sure to comfort the soul.

cook it slow • Fill your home with the spicy aroma of this restaurant favourite.

5 WAYS WITH HOT CROSS BUNS • When it comes to the delights of Easter eating, hot cross buns are unbeatable. Here we showcase a delicious range of sweets, all made from the same basic bun recipe!

HOT CROSS BUN DESSERTS • Got a few leftover hot cross buns? Here are two delicious ideas to use them up.

Chocolate indulgence • There is truly nothing more glorious than a good chocolate dessert. Go on, spoil yourself with one, or even two, of these chocolatey delights.

Get the digital edition of

Sweet spot • Life is about a little indulgence. Treat yourself with these raw and sugar-free treats.

Chocolate bark • These combinations make yummy gifts for every sweet tooth in your life.

chocolate • Release your inner chocolatier!

THIS MOTHER’S...


Expand title description text
Frequency: Monthly Pages: 116 Publisher: Are Media Pty Limited Edition: Issue 81

OverDrive Magazine

  • Release date: April 3, 2022

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

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.

Welcome

in the kitchen • GREAT Cooking STARTS HERE

The Cook Up returns! • Adam Liaw is back on our screens with a second season of The Cook Up on SBS. Here we feature a super simple salad recipe from the new season.

Make cultured butter • Cultured butter is made from a cultured cream, like yoghurt, and pairs perfectly with fresh, warm sourdough bread.

In season pears • Make the most of the humble pear with these nourishing recipes that are full of flavour.

Commemorate with a sweet salute to the ANZACs • Perfect with a cuppa, these crunchy biscuits can be made with ingredients you likely already have in your pantry.

Easter SEAFOOD SPREAD • A selection of delicious recipes sure to please a crowd.

4 ways with BAKED BRIE • Lift your baked cheese game with flavoursome combos perfect for sharing with friends, or a quiet night in.

Wholesome SNACKS • Whip up these moreish snacks, using just five ingredients and pantry staples, when the desire for wholesome nibbles strikes.

Raise a toast • Wet your whistle with these refreshing tipples.

Dinner feast from the Middle East • If you’re hosting family and friends, make it a meal to remember with these flavour-packed dishes that bring a riot of colour to your table.

Middle Eastern Pantry • All the staples you need to create our delicious, fragrant and spiced dishes.

cooking class • It’s easier than you think to whip up an Aussie classic that’s been a favourite for generations

4 ways with SAUCES FOR A ROAST • Elevate your next roast dinner with one of these fantastic sauces. They’re so simple to make and full of flavour that you’ll be heading back for seconds and thirds.

NEW WAYS with VEG • Celebrate the beauty and simplicity of fresh, seasonal vegetables with these nourishing dishes.

NO PAIN, NO GAIN • Pain d’Epi is a classic long French bread loaf cut to resemble a wheat sheaf. The resulting bread is far less complicated than it might at first appear and our sourdough starter couldn’t be simpler.

Midweek WONDERS • These tasty and versatile dishes can be easily amped up with your favourite proteins or made completely vegetarian.

THE PIE LIFE • This family-size pie is fun for everyone!

4 ways with SAUSAGE SAMBOS • Take your tastebuds around the world with these four delicious variations and get the kids involved!

cooking class • Hot smoked trout is the hero in a dish that goes from stove to table in under half an hour.

2 meals from 1 • We share our favourite cook once, eat twice recipe that is sure to comfort the soul.

cook it slow • Fill your home with the spicy aroma of this restaurant favourite.

5 WAYS WITH HOT CROSS BUNS • When it comes to the delights of Easter eating, hot cross buns are unbeatable. Here we showcase a delicious range of sweets, all made from the same basic bun recipe!

HOT CROSS BUN DESSERTS • Got a few leftover hot cross buns? Here are two delicious ideas to use them up.

Chocolate indulgence • There is truly nothing more glorious than a good chocolate dessert. Go on, spoil yourself with one, or even two, of these chocolatey delights.

Get the digital edition of

Sweet spot • Life is about a little indulgence. Treat yourself with these raw and sugar-free treats.

Chocolate bark • These combinations make yummy gifts for every sweet tooth in your life.

chocolate • Release your inner chocolatier!

THIS MOTHER’S...


Expand title description text