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.

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.

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Next issue • Christmas and summer entertaining

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