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 87
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 • ISSUE No. 87

October ISSUE No. 87

in the kitchen GREAT Cooking STARTS HERE

All about aperitivos • Indulge in this charming Italian pre-dinner ritual with a classic apéritif to stimulate the appetite.

Don't be a goose! Chicken safety • Proper handling and cooking is the key to healthy eating.

Dylan Alcott • The Australian of the Year and tennis champion talks about food, wine, and creating positive social change.

cook the cover • Easy no-knead overnight focaccia

In season: artichokes • Artichokes are now at their best and are the star in these delicious dishes.

cooking class • Dolmades (rice stuffed vine leaves)

Shared plates • Tapas, mezze or antipasto – it all means the same thing. Bite-sized or individual foods on the table for sharing. Serve with torn pieces of bread and plenty of wine.

cooking class Ciabatta

The Italian table • Take a seat and be transported to the Amalfi Coast with this beautiful menu of Italian-inspired dishes.

Classic Italian desserts • Make all the nonnas out there proud by making one of these recipes for dessert!

4 ways with PESTO • Pesto is great for lifting flavours in classic dishes such as pasta, soup, on a pizza base or as a sandwich filling.

Grazing for days • This Italian-style antipasti grazing board is perfect for picnics on a sunny spring afternoon.

ANTIPASTI SELECTION

cooking class • Portuguese piri piri chicken

HEARTY SPRING SALADS • Make the most of fresh spring produce with these super salads.

All in one! • These meat-free dishes are the best because they are all made in a single pot, pan, tray or dish!

Test Kitchen secrets: Pasta • From Italy to your dinner table, everything you need to know about this humble household staple. Mangi bene – eat well!

ROASTS with the MOST • Revisit the classics or try something new with these cracking roast recipes.

Not quite rice… but so delicious • When blitzed up, cauliflower and broccoli turn into the perfect low-carb rice alternative. Give it a go!

Luxury lunch • The humble sarnie gets a delicious makeover.

what’s in the air fryer? • Polenta zucchini chips with aïoli

Sustainable suppers • Clever recipes that will help you achieve maximum flavour and minimal food waste.

4 ways with CRISP SKIN SALMON • Take salmon fillets to the next level with these delicious sauces and toppings.

Plant-based TAKE AWAYS • All your favourite takeaway treats but make them vegan!

Vegan treats • Plant-based has never tasted so good!

cake of the month • Grape, honey & pine nut upside-down cake

SPRING CAKES • Celebrate the arrival of spring with these fun and easy to make cakes using storebought cupcakes.

Subscribe to Cooking with THE AUSTRALIAN Women’s Weekly

Get the digital edition of How to order

Next issue • Christmas and summer entertaining

The Australian Womens Weekly Food

Conversion chart


Expand title description text
Frequency: Monthly Pages: 116 Publisher: Are Media Pty Limited Edition: Issue 87

OverDrive Magazine

  • Release date: October 2, 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 • ISSUE No. 87

October ISSUE No. 87

in the kitchen GREAT Cooking STARTS HERE

All about aperitivos • Indulge in this charming Italian pre-dinner ritual with a classic apéritif to stimulate the appetite.

Don't be a goose! Chicken safety • Proper handling and cooking is the key to healthy eating.

Dylan Alcott • The Australian of the Year and tennis champion talks about food, wine, and creating positive social change.

cook the cover • Easy no-knead overnight focaccia

In season: artichokes • Artichokes are now at their best and are the star in these delicious dishes.

cooking class • Dolmades (rice stuffed vine leaves)

Shared plates • Tapas, mezze or antipasto – it all means the same thing. Bite-sized or individual foods on the table for sharing. Serve with torn pieces of bread and plenty of wine.

cooking class Ciabatta

The Italian table • Take a seat and be transported to the Amalfi Coast with this beautiful menu of Italian-inspired dishes.

Classic Italian desserts • Make all the nonnas out there proud by making one of these recipes for dessert!

4 ways with PESTO • Pesto is great for lifting flavours in classic dishes such as pasta, soup, on a pizza base or as a sandwich filling.

Grazing for days • This Italian-style antipasti grazing board is perfect for picnics on a sunny spring afternoon.

ANTIPASTI SELECTION

cooking class • Portuguese piri piri chicken

HEARTY SPRING SALADS • Make the most of fresh spring produce with these super salads.

All in one! • These meat-free dishes are the best because they are all made in a single pot, pan, tray or dish!

Test Kitchen secrets: Pasta • From Italy to your dinner table, everything you need to know about this humble household staple. Mangi bene – eat well!

ROASTS with the MOST • Revisit the classics or try something new with these cracking roast recipes.

Not quite rice… but so delicious • When blitzed up, cauliflower and broccoli turn into the perfect low-carb rice alternative. Give it a go!

Luxury lunch • The humble sarnie gets a delicious makeover.

what’s in the air fryer? • Polenta zucchini chips with aïoli

Sustainable suppers • Clever recipes that will help you achieve maximum flavour and minimal food waste.

4 ways with CRISP SKIN SALMON • Take salmon fillets to the next level with these delicious sauces and toppings.

Plant-based TAKE AWAYS • All your favourite takeaway treats but make them vegan!

Vegan treats • Plant-based has never tasted so good!

cake of the month • Grape, honey & pine nut upside-down cake

SPRING CAKES • Celebrate the arrival of spring with these fun and easy to make cakes using storebought cupcakes.

Subscribe to Cooking with THE AUSTRALIAN Women’s Weekly

Get the digital edition of How to order

Next issue • Christmas and summer entertaining

The Australian Womens Weekly Food

Conversion chart


Expand title description text