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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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Noughts &Crosses

Noughts & crosses

You’ll have about 1 1/2 cup of the cake mixture left over; make more noughts and crosses cakes for your guests. This is a very easy birthday cake to make; it is suitable for boys and girls alike. You can make it in any colour you like. Note

candy cupcakes

Candy cupcakes

Boiled lollies are made from a thick syrup of boiled sugar and water, to which colour and flavourings are added before the mixture is rolled, cut into pieces and hardened. Also known as rock candy, humbugs and bullseyes. Note

lamb pitta pockets

Lamb pitta pockets

pretty pink Boxes & Bows

Pretty pink boxes & bows

Equipment: 30cm square wooden cake board, 15cm square wooden cake board, 10cm square woode cake board, smoothing tools, 2.5cm, 3cm and 3.5cm perspex measures, fine artist’s paint brush, stitching tool, 8 wooden skewers, 3 paper piping bags, vinyl mat tape measure, cotton wool. Use perspex measure to measure sides of cakes for lids. Press the […]



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sticky banana macadamia pudding with butterscotch sauce

Sticky banana macadamia pudding with butterscotch sauce

You will need 3 large overripe bananas (690g) for this recipe. Note

red wine, pear and gorgonzola party pizzas

Red wine, pear and gorgonzola party pizzas

Cut the pizza so your guests get a slice of pear per piece. Note

spiced popcorn

Spiced popcorn

Ginger tuna with wasabi cream

Ginger tuna with wasabi cream

Aromatic Asian-style ginger tuna with an exquisite wasabi cream.

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passionfruit kisses

Passionfruit kisses

roast beef and horseradish cream on focaccia

Roast beef and horseradish cream on focaccia

Sardines with caper and parsley gremolata

Sardines with caper and parsley gremolata

pick me up smoothie

Pick-me-up smoothie

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mash-filled cabbage rolls with cheesy cream sauce

Mash-filled cabbage rolls with cheesy cream sauce

You can also use lasoda or pink-eye potatoes for this recipe. Note

seafood risoni paella

Seafood risoni paella

This recipe can be made in a traditional paella pan if you own one, otherwise a deep frying pan or wok with a tight-fitting lid will suffice. Serve the paella straight from the pan at the table. Note

pork, ginger and mint larb

Pork, ginger and mint larb

PRAWN SOUVLAKIA WITH TOMATO & FENNEL SAUCE

Prawn souvlakia with tomato & fennel sauce

If you don’t have metal skewers, use bamboo skewers soak them in cold water while the prawns are in the fridge. Note

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salmon kedgeree

Salmon kedgeree

salt-crustedoceantrout withthaihollandaise

Salt-crusted ocean trout with thai hollandaise

Cooking salt is coarser than table salt, but not as large-flaked as sea salt: it is sold packaged in bags in most supermarkets. Note

spiced honey and coriander

Spiced honey and coriander sauce

pork loin with spiced orange relish

Pork loin with spiced orange relish

Delicious and crispy pork loin with a spiced orange relish from Australian Women's Weekly.

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mango soufflés with chocolate collars

Mango soufflés with chocolate collars

Sweet and crispy French-style mango soufflés with chocolate collars from Australian Women's Weekly.

mussels with black bean sauce

Mussels with black bean sauce

Ginger cake with lime

Ginger cake with lime

Bamboo skewers are good to use as a guide for the knife as you split the cake. If the cake is large, long skewers can be pushed through the cake, from one side to the other. If the cake is small, use toothpicks to mark the layer. Use a sharp serrated knife to split the […]

mini beef rissoles

Mini beef rissoles

These small French croquettes make for great snack or cocktail food.

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Slow-cooked thai lamb shanks

Slow-cooked thai lamb shanks

minted crab and cucumber salad

Minted crab and cucumber salad

You need two punnets of baby mizuna for this recipe. Large mizuna leaves can be used instead. Use drained, canned crab meat, or flesh from cooked crabs. You can also buy fresh crab meat from the fish markets. Note

scroppino with strawberry puree

Scroppino with strawberry puree

This traditional frozen Venetian drink made with gelato is hard to categorise – part drink, part dessert with a texture more akin to a slushie. We’ve used sorbet instead of gelato but, either way, it’s delicious; just be sure to serve it with long spoons or straws, if served in tall glasses. Note

roasted baby parsnips, fennel and potatoes

Roasted baby parsnips, fennel and potatoes

An exquisite side dish that goes perfectly with grilled haloumi and crusty bread.

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marinated tofu and bok choy stir-fry

Marinated tofu and bok choy stir-fry

Roast lamb with tomato and potatoes

Roast lamb with tomato and potatoes

Roast lamb with tomato and potatoes

snapper and chilli-salted potato slices with capsicum remoulade

Snapper and chilli-salted potato slices with capsicum remoulade

Fried shallots, often sold by their Thai name of homm jiew, are available from Asian grocery stores in jars or cellophane bags, and will keep for months if stored tightly sealed. They can be added to any number of Western dishes for a tasty bit of surprise crunch. Note

lemon and thyme chicken schnitzel with coleslaw

Lemon and thyme chicken schnitzel with coleslaw

Crunchy crumbed chicken schnitzel with a fresh and zingy coleslaw,

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c= =m Rhubarb &=m EElderflower mojito

Rhubarb and elderflower mojito

You can reserve the strained rhubarb to flavour smoothies, or spoon on top of porridge, cereal or yoghurt. Note

Stir-fried tofu with vegetables and lemon grass

Stir-fried tofu with vegetables and lemongrass

mulberry powder puffs

Mulberry powder puffs

Use any fresh berries you like in this recipe. If you only have one patty pan, bake the first batch, then wash, butter and flour the pan again before baking the next lot. Note

Chocolate hazelnut thins (tuiles au chocolat)

Chocolate hazelnut thins (tuiles au chocolat)

Delicious, thin and crunchy Belgian-style chocolate hazelnut thins.

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Risoni with mushrooms, zucchini and green onions

Risoni with mushrooms, zucchini and green onions

Warm risoni pasta creates a perfect base to let the vegetables shine in this dish fresh and easy dish that only takes 30 minutes to make.

Slow-roasted pesto salmon

Slow-roasted pesto salmon

If the pesto is a little too thick for your liking, thin it down with a little olive oil before drizzling over the salmon. Note

pork & applesalad

Pork & apple salad

SMOKED SALMON WRAPPED PRAWNS

Smoked salmon wrapped prawns

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chocolate hazelnut cupcakes

Chocolate hazelnut cupcakes

Sweetheart cake

Sweetheart cake

This cake is another one perfect to take to school, or picnic — or any outdoor party. Note

portuguese turkey

Slow cooker recipes

Portuguese turkey

Suitable to freeze at the end of step 4. This dish is traditionally served at Christmas time. Note

pumpkin parmesan scones

Pumpkin parmesan scones

The amount of milk you need to add to this scone dough depends on the water content of the pumpkin. The amount you add will vary every time you make these scones. Note

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prawn and haloumi kebabs

Prawn and haloumi kebabs

You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani. Note

SandcastLe

Lolly sand castle birthday cake

This colourful cake is perfect for little kids who love building sand castles and exploring the beach.

raspberry beignets

Raspberry beignets

Light, fluffy beignets filled with fruity raspberry jam are an adorably sweet afternoon treat.

GLUTEN- AND DAIRY-FREE Spicy Fruit Cakes

Gluten- and dairy-free spicy fruit cakes

The easiest way to line the base of a pan hole is to cut the bottom out of cupcake paper cases; use the correct sized case for the muffin pan. Don’t overbeat the dairy-free spread or it will break down; you just need to break it up before adding the flour mixture. These cakes will […]

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silver beet with spirali

Silverbeet with spirali

Recipe best made just before serving. Coppa is salted and dried pork. Note

macadamia golden syrup tart

Macadamia golden syrup tart

Use regular golden syrup for this recipe, not the squeezable bottles, as this has a lighter texture. Note

MELON TIRAMISU

Melon tiramisu

Midori, a honeydew melon-flavoured liqueur can be used in this recipe. Note

cheeky frogs in a pond

Cheeky frogs in a pond

We used a 35cm x 45cm oval plastic serving platter for the pond; a shallow cake pan, baking dish or shallow casserole dish would also work, depending on the number of frogs you need for the party. You will have about 1 cup of cake mixture left over enough for another five frogs. Note

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SALT & FIVE-SPICE CRISP CHICKEN

Salt & five-spice crisp chicken

For shallow-frying, add enough oil to come halfway up the side of the food to be fried. Aioli is garlic mayonnaise, available from the condiment aisle in most super markets. Note

strawberry & cream meringues

Strawberry & cream meringues

Meringues can be made one day ahead, store in an airtight container at room temperature. Note

Lamb and tomato pide

Lamb and tomato pide

Pide is a Turkish-style pizza, usually stuffed with a spiced lamb filling.

pumpkin and sage ravioli

Ricotta ravioli with pumpkin and sage sauce

A quick and easy ricotta ravioli with pumpkin and sage sauce for a busy midweek Italian dinner.

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Spinach soufflé with fresh tomato sauce

Spinach soufflé with fresh tomato sauce

Soufflé can be made ahead through the end of step 4. Just before you intend to fold in the egg whites and bake the soufflé, warm the prepared egg yolk and spinach base by standing the bowl in warm water a few minutes. Note

Melon salad with lime syrup

Melon salad with lime syrup

Salmon with nam jim and herb salad

Salmon with nam jim and herb salad

Nam jim is a generic term for a thai dipping sauce. Most versions include fish sauce and chillies, but the remaining ingredients are up to the cook’s discretion. Note

roses and romance

Roses and romance

Make sure the rosebuds have not been treated with any chemical sprays. Note

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melon and ham wrap

Melon and ham wrap

Radish and cucumber chopped salad

Radish and cucumber chopped salad

lemon crush

Lemon crush

Pumpkin and fetta pide

Pumpkin and feta pide

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passionfruit & banana crush

Passionfruit & banana crush

It is fine to use just one 300ml carton of cream for this recipe. Mini pavlova shells are available from most supermarkets. You need six passionfruit for this recipe. Note

salt and pepper prawn skewers

Salt and pepper prawn skewers

Soak the bamboo skewers in warm water for at least 15 minutes to prevent them burning during cooking. You can replace the prawns with squid or mixed seafood and serve with a good mayonnaise or aioli from your supermarket. Note

manhattan

Manhattan

PRAWNS AND PORK WITH RICE NOODLES

Prawns and pork with rice noodles

Traditionally this recipe is known as char kway teow. Dried chinese sausages, also called lop chong, are usually made from pork. They are red-brown in colour and sweet-spicy in flavour. They are available in all Asian grocery stores. Note

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MIXED BERRY Hazelnut Cake

Mixed berry hazelnut cake

sausages with chunky tomato sauce

Sausages with chunky tomato sauce

sumac labne with coppa

Sumac labne with coppa

Labne can be left to drain and thicken, still weighted, in the fridge for up to three days. Note

ROAST BEEF WITH TUNA AIOLI

Roast beef with tuna aioli

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Soba noodles with pork, eggplant and chilli

Soba noodles with pork, eggplant and chilli

Soba noodles are a popular buckwheat staple in Japan, though can refer to any thin noodle.

lamb and olive balls with anchovy aïoli

Lamb and olive balls with anchovy aïoli

Flavour-packed lamb and olive balls served with anchovy aioli and lemon wedges.

MOROCCAN ORANGE & RADISH SALAD

Moroccan orange & radish salad

mini chicken souvlakia

Mini chicken souvlakia

Soak the skewers in cold water for at least an hour before using to prevent them from scorching during cooking. For optimum flavour, marinate the chicken overnight. Note

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muffins with poached eggs,ham and herb dressing

Muffins with poached eggs,ham and herb dressing

Use a wooden spoon to make a whirlpool in the water before adding the egg, if you like; however, it’s best to poach just one egg at a time this way, as it gets a bit tricky whirl pooling the water once there’s more than one egg in it. Note

ratatouille pasta salad

Ratatouille pasta salad

You could substitute the bacon and chorizo with ham and mild salami if you prefer. Note

Sweet pumpkin tagine with harissa and almond couscous

Sweet pumpkin tagine with harissa and almond couscous

rum ball slice

Rum ball slice

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Grilled bananas with malibu syrup

Grilled bananas with malibu syrup

Malibu is the brand name of a rum-based coconut liqueur. Note

chocolate pear and hazelnut parcels

Chocolate, pear and hazelnut parcels

MEATLOAF SANDWICHES WITH ROCKET

Meatloaf sandwiches with rocket

Feed lots of hungry mouths with these tasty sandwiches. You can use any bread you like such as fresh sourdough, sliced ciabatta or crusty white rolls, as we have here. Note

rabbit with sweet potato and sage

Slow cooker recipes

Rabbit with sweet potato and sage

Verjuice is available in delicatessens and supermarkets; it’s usually found in the vinegar aisle. It’s made from unripe grapes and has a slightly acidic taste. Ask the butcher to cut the rabbit into pieces. Note

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pecan pie

Pecan pie

Pecans are a native American nut; they were introduced to the world through this famous pie. Note

roast potato and bacon quiche

Roast potato and bacon quiche

sweet potato and cardamom ice-cream

Sweet potato and cardamom ice-cream

SHIITAKE MUSHROOM and pork soup dumplings

Shiitake mushroom and pork soup dumplings

Dumplings can be assembled, then frozen in an airtight container up to a week ahead. Steam dumplings for 12 minutes from frozen. Soup dumplings or xialongbao, as they are called Yum Cha restaurants, are a shanghainese speciality. They are commonly filled with minced pork and a firm, gelatine-rich stock, which turns to a soup when […]

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rich chocolate cake with chocolate strawberry ganache

Rich chocolate cake with chocolate strawberry ganache

Steak Sandwich

Steak sandwich with caramelised brown onions

mozzarella and sun-dried tomato risotto balls

Mozzarella and sun-dried tomato risotto balls

Crispy Italian-style risotto balls that are fantastic for sharing with friends and family.

Prawn Omelets

Prawn omelets

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cuddly bear cake

Cuddly bear cake

chocolate & Nut boiled fruit cakes

Chocolate and nut boiled fruit cakes

pea and salmon bake

Pea and salmon bake

Serve accompanied with asparagus or broccoli or a green leafy salad, if liked. You can use red salmon or canned tuna if you like. The recipe can be made to the end of step 4 several hours ahead. From cold, bake covered at 200°C for 30 minutes or until heated through then uncover and bake […]

GINGERBREAD House

Gingerbread house

Gingerbread can be made up to a week ahead, store in an airtight container. The house can be assembled 5 days ahead, keep covered in a cool dry place. In hot humid weather, the toffee should be made on the day of serving. Note

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sweet and sour

Sweet and sour sauce

Fresh lychees can be substituted for canned ones if you like. You can use pineapple and pineapple juice instead of lychees for a different flavour. This sauce also goes well with fried tofu, grilled chicken breasts or steamed greens. Note

coconut cherry heart cupcakes

Coconut cherry heart cupcakes

This recipe also makes 12 standard muffins (⅓-cup/80ml capacity holes). Bake cakes for 20 minutes. Note

potato, bean and tomato salad

Potato, bean and tomato salad

Salad is best prepared on the day of serving. The potatoes can be served warm or cold. Note

passionfruit crème brûlée

Passionfruit crème brûlée

Standing the custards in a dish filled with ice cubes keeps the custards from melting while the sugar is caramelising under the grill. Of course, if you have a cooking blowtorch, use that instead. Note