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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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midnight cake topped with berries
Baking

Midnight cake with berries

Indulge your sweet cravings with this irresistible dark chocolate cake. With a beautifully fudgy centre, sweet berries and a dusting of cocoa powder, it's the ultimate decadent dessert.
beef souvlaki with fennel salad
In season

15 ways to cook with fennel

Love the taste of fennel? Here's a selection of our best fennel recipes, including either the fresh vegetable or dried fennel seeds. You'll find a fennel salad, a fennel cake and more!
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Pork and fennel patties
Quick & Easy

Pork and fennel patties

These pork and fennel patties are also delicious served with mash and steamed vegetables or salad. For a great finger food idea, form the mince mixture into little meatballs instead of patties.
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lemon tart on a plate sliced in half
Baking

Our best ever lemon tart

In this lemon tart recipe the curd filling is not baked, but rather set in the fridge. The end-result is a crisp, buttery tart shell filled with golden curd. Make this recipe a day ahead.
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waffles with maple syrup
Quick & Easy

Waffles with maple syrup

The best ever breakfast dish - classic waffles with maple syrup. The only way to make them even better would be to add a generous handful of berries, or home-made fruit compote.
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Chicken wings on a bed of broccoli rice
Baking

May: What’s in season

There's much to cook with in May! From healthy greens like spinach and broccoli, to tangy fruits like lemon and kiwifruit, the produce in May makes for delicious recipes.
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choux puffs on a plate
How To

How to make choux pastry

Our food experts Fran Abdallaoui and Pamela Clark reveal the secrets to preparing choux pastry, a technique that is easy to master with a little practice.
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Melted chocolate on a bench with a spatula
How To

How to temper chocolate

This technique is used to achieve a crisp chocolate snap. It is technical requiring temperature precision (but we've included a microwave cheat too!).
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salmon patties on a plate with salad and lemon
Dinner ideas

Salmon rissoles

Salmon rissoles are a weeknight staple in many homes. We've given the recipe a zhoosh and created three quick sauces so you can change the flavour depending on the contents of your fridge and pantry.
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KUEH MAKMUR
Baking

Kueh makmur

Kueh makmur is a traditional Malay biscuit served during Eid al-Fitr to break the fast of Ramadan. They may also be made with a peanut filling.