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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.

Sacher torte
Baking

Sacher torte

This famous Viennese cake was originally made in 1832 by the grandfather of Eduard Sacher, founder of the Hotel Sacher, for the court of the Empire's Prince Metternich. The secret recipe was handed down to Eduard, who is responsible for popularising it on the hotel's menu.
Duck and rice noodle salad
Dinner ideas

Duck and rice noodle salad

This Asian style duck and rice noodle salad is served warm to keep the duck meat at its succulent best. The spicy and astringent flavours of the dressing cut through the richness of the meat.
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Sicilian cheesecake
Baking

Sicilian cheesecake

Made from a combination of ricotta cheese and whipped cream studded with chocolate and candied peel and topped with chocolate curls, this Sicilian cheesecake recipe is a delight.
Prosciutto wrapped asparagus
Quick & Easy

Prosciutto wrapped asparagus

This is a super way to serve asparagus as finger food. It also makes a lovely starter, especially with some ripe figs on the side. If you want to take it up a notch, you can put a small slice of fontina cheese under the prosciutto, and quickly pan fry to melt the cheese before serving.
Palmiers
Quick & Easy

Palmiers

These traditional Parisian delicacies are named after a palm tree because, when baked, they resemble palm fronds. Palmiers were probably invented as a way to make use of puff pastry scraps; quick and easy, they're great for afternoon tea.
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Beef satay
Quick & Easy

Beef satay

Tender, marinated cubes of beef on a skewer with crunchy peanut sauce, beef satay sticks are an ever popular party dish.
Rock cakes
Quick & Easy

Rock cakes

The thing about rock cakes is that they should look like little rocks, not taste or bite like one. Our simple rock cake recipe makes for little golden nuggets with a scone-like interior studded with sultanas.
Sang choy bow
Quick & Easy

Sang choy bow

For a taste of China, make your own sang choy bow, a traditional lettuce-wrapped stir-fry. You can serve it as a starter to share, or as a light meal on its own.
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Chocolate fondue
Quick & Easy

Chocolate fondue

You can dip just about any fruit that takes your fancy into chocolate fondue, bananas would be a good addition, as would marshmallows.
Red capsicum soup
Quick & Easy

Red capsicum soup

Sweeter than green but more robust in flavour that yellow or orange, red capsicum makes a wonderful soup. The simplicity of this red capsicum soup recipe lets the main ingredient shine.
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Tomato and borlotti bean soup
Quick & Easy

Tomato and borlotti bean soup

Borlotti beans are also known as cannellini beans, but they're actually a paler, plumper variety of the humble kidney bean. This tomato and borlotti bean soup makes a nourishing lunch or dinner.
Zucchini cream soup
Quick & Easy

Zucchini cream soup

Simple, quick and savoury, this zucchini cream soup makes a great lunch or starter. The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.
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Indian chicken pilaf
Quick & Easy

Indian chicken pilaf

Pilaf is a dish that is common to many parts of the world, even if cooked under a different name. It's basically rice cooked in broth or stock, then seasoned, spice and added to. Basmati is the best variety of rice for this Indian chicken pilaf.
Veal cordon bleu
Quick & Easy

Veal cordon bleu

There's something seductive about the melting cheese in this Veal Cordon Bleu that makes it timeless and one of our all-time favourites.
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Zucchini and garlic pappardelle
Quick & Easy

Zucchini and garlic pappardelle

This surprisingly simple, inexpensive recipe has subtle seductive flavours which are far more memorable than the list of ingredients might suggest. You can use fresh lasagne sheets cut into wide ribbons if you don't have any pappardelle.
Baked stuffed conchiglioni
Baking

Baked stuffed conchiglioni

Giant shells stuffed with ricotta, spinach and parmesan then drenched in tomato passata and baked, this baked stuffed conchiglioni recipe is perfect winter comfort food.
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Salami and rocket pizza
Quick & Easy

Salami and rocket pizza

Just five ingredients make this salami and rocket pizza, making it perfect when you need dinner in a hurry. If you like your pizza spicy, use a salami with chilli in it for extra bite.
Rich mocha fudge
Dessert

Rich mocha fudge

Rich, fudgey and utterly decadent, the combination of chocolate and coffee flavours makes this mocha fudge irresistible. Serve with a shot of liqueur for a sophisticated dessert.
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Sugar & spice shortbread
Baking

Sugar & spice shortbread

These fragrant sugar and spice shortbreads, infused with all the fragrances of the festive season, make fabulous end of year and edible Christmas gifts. Package in a pretty tin or box, and finish with a fancy label and pretty ribbon.
Stir-fried seafood with basil
Quick & Easy

Stir-fried seafood with basil

Quick, tasty and packed full of goodness, this fragrant Asian seafood stir-fry is perfect for a weeknight lunch or dinner. You can use whatever combination of seafood you prefer, or even buy a ready mixed selection.
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Sweet corn soup
In season

Sweet corn soup

This Mexican-style corn soup is delicately spiced with garlic, chilli and cumin. The crunchy tortilla strips and jalapeños sour cream are both moreish, so make sure to have plenty on hand.
Spicy Malay chicken curry
Quick & Easy

Spicy Malay chicken curry

This fragrant Malay chicken curry is spice, but the coconut cream takes the edge off the bite. If you can't source kaffir lime leaves, use 2 tablespoons of grated lime zest instead.
Rich truffle mud cake
Baking

Rich truffle mud cake

This very rich cake is perfect for the grand finale to a dinner party, and should be made ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.
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Tangelo jam
Vegetarian

Tangelo jam

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding or served with tangelo cake.
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Sweet chilli beef ribs
Quick & Easy

Sweet chilli beef ribs

Tender morsels of meat and sweet chilli sauce combine to make these barbecued beef ribs finger-lickingly good. Be sure to prepare enough per person, or you'll have people fighting over the last bone!
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Chicken chow mein
Quick & Easy

Chicken chow mein

Sometimes the old favourites are the only thing that will do, chicken chow mein not only fits the bill but is quick, easy and good for you. Winning all round.
Chocolate cinnamon scroll
Baking

Chocolate cinnamon scroll

Recipe best made on day of serving. Note
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Pumpernickel bread
Baking

Pumpernickel bread

A traditional, German rye bread, pumpernickel has a strong flavour and unique texture. Most often served here in tiny squares as a canape base, freshly made pumpernickel is softer and can be used for open sandwiches or served with soup.
Peanut butter
Quick & Easy

Peanut butter

Ditch the store-bought version that is often laden with preservatives and sugars, and go for this delicious homemade version of everyone's favourite spread.
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Fresh grape jelly
Quick & Easy

Fresh grape jelly

This fresh grape jelly is so good you'll be tempted to eat it straight from the jar. For a slightly tarter flavour, you can add 1/3 cup of lemon juice to the pan when you boil up the grapes.
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Spinach lasagne
Baking

Spinach lasagne

A rich beef lasagne with the added flavour of garlic, mushrooms and wilted spinach, this classic family dish is sure to be a hit. Serve with garlic bread and a green salad for the full retro experience.
Chicken liver pate
Gluten-free

Chicken liver pate

Chicken liver pate can be served on toast or biscuits, with drinks or, set in small individual containers, it is a perfect first course for a dinner party.
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carpaccio trio
Quick & Easy

Carpaccio trio

It’s important to buy sashimi-quality fish for this recipe. We used kingfish as well as the tuna and salmon in this recipe. Ask your fishmonger for the best sashimi-quality white fish available that day. Note
Sate Beef
Quick & Easy

Satay beef

Beef in Chinese recipes is generally cut into very fine slices. Put the beef into the freezer for 30 minutes to make slicing easy. Note
MOUSSAKA PARCELS
Baking

Moussaka parcels

The eggplant can be brushed with 1 tablespoon olive oil and cooked under the grill, if you prefer. Beef mince can be used in place of the lamb mince. Note
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pink velvet Macaroon Cake
Baking

Pink velvet macaroon cake

Equipment: deep 22cm (9-inch) round cake pan deep 15cm (6-inch) round cake pan 30cm (12-inch) round wooden cake board 15cm (6-inch) round wooden cake board medium offset metal spatula 3 wooden skewers. Note
PORK &VEAL MEATLOAF WITH FIG GLAZE
Quick & Easy

Pork and veal meatloaf with fig glaze

Some butchers sell a pork and veal mince mixture. If it is not available as a mixture, buy 500g pork mince and 500g veal or beef mince. This recipe can be prepared 8 hours ahead to the end of step 6. It is best to cook the meatloaf just before serving so it retains its […]
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MOROCCAN TUNA WRAP
Quick & Easy

Moroccan tuna wrap

Packed full of flavour and zesty Moroccan spices, this creamy tuna and tomato wrap is perfect for a tasty work lunch that'll leave you totally satisfied.
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seven
Baking

Seven choc-cracklespiders

Equipment: two 12-hole (1-tablespoon/20ml) mini muffin tins two 8cm x 26cm (3¼-inch x 10½-inch) bar cake pans 30cm x 47cm (12-inch x 18¾-inch) rectangular prepared cake board piping bag fitted with 2mm (⅛-inch) plain nozzle Leave one bar cake whole, cut the other into two pieces, as shown. Note
pistachio and raspberry mignardises
Quick & Easy

Pistachio and raspberry mignardises

Mignardises date back to 18th century France, when pastry chefs baked small treats at the end of the day in the low residual heat of their ovens. The name comes from an old French word meaning cute', pretty’ `graceful’. They are served at the end of the meal to extend the pleasure of the evening. […]
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