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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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char kway teow
Quick & Easy

Char kway teow

This spicy seafood and noodle stir fry is a popular South East Asian street food and can be simple to make it yourself at home.
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Homemade granola

Homemade granola

Make this toasted muesli, aka, granola at home and play around with the flavours and ratios to suit your own tastes.
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Nutty apricot cake
Baking

Nutty apricot cake

Apricot halves pressed into the top give this mouth-watering cake its sweetness and attractive look. It gets its nuttiness from processed walnuts, giving it a pleasant buttery consistency. Thanks to it’s moist texture – replacing the flour with gluten-free flour will easily make it gluten-free. Looking for more apricot desserts? Suitable to freeze. Not suitable […]
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Arancini

Arancini

Crunchy on the outside and gooey on the inside.
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Kimchi 2 ways

Kimchi 2 ways

We give you two easy ways to make the classic Korean fermented cabbage.