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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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MINI CHRISTMAS Puddings

Mini Christmas puddings

Top puddings with a slice of glacé orange. It is available from gourmet and health-food stores. If the six 30cm squares of unbleached calico have not been used before, soak them in cold water overnight. The next day, boil them for 20 minutes then rinse in cold water. Puddings can be cooked in two boilers […]

prosciutto-wrapped lamb with mint pesto

Prosciutto-wrapped lamb with mint pesto

Lamb noisette is a round, rather thick, cut of meat taken from the loin. We used a basil pesto dip from the refrigerated section of supermarkets, but you can use any pesto you like. Some major supermarkets and greengrocers are now selling bunches of baby carrots of different colours. We used a bunch each of […]

star biscuits

Star biscuits

pear cranberry pie

Pear cranberry pie



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spaghetti puttanesca

Spaghetti puttanesca

pepper steaks with balsamic browned onion

Pepper steaks with balsamic browned onion

potato and bacon pizza

Potato and bacon pizza

We used large (25cm diameter) packaged pizza bases for this recipe. It’s important to slice the potatoes as thinly as possible. Note

Pappardelle with chilli and semi-dried tomato sauce

Pappardelle with chilli and semi-dried tomato sauce

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grilled fish kebabs

Grilled fish kebabs

We used thick-cut ling fillets in this recipe. Soak skewers in cold water for at least an hour before using, to prevent scorching during cooking. Note

peppered fillet steaks with creamy bourbon sauce

Peppered fillet steaks with creamy bourbon sauce

skewering asparagus

Skewering asparagus

SWEET CHICKEN WITH CAPSICUM

Sweet chicken with capsicum

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PORK, ROCKET & SOPRESSA PASTA

Pork, rocket and sopressa pasta

Sopressa, a salami from the north of Italy, can be found in both mild and chilli-flavoured varieties. If you can’t find it easily, you can use any hot salami, but the taste won’t be exactly the same. Note

saffron vegetable tagine with preserved lemon

Saffron vegetable tagine with preserved lemon

A bright, colourful and fragrant saffron vegetable tagine with cinnamon and preserved lemon.

Shiitake mushrooms with ponzu sauce

Shiitake mushrooms with ponzu sauce

Ponzu is a citrus-based sauce and is often used for dipping in Japan. It is readily available from Asian food stores and some major supermarkets. Note

PEACH & ROSE FRANGIPANE TART

Peach & rose frangipane tart

Available at some nurseries, rose geranium is an aromatic member of the geranium family. Use the leaves to scent a madeira or butter cake, before baking, line cake pan with leaves. The tart shell is suitable to freeze. Note

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lime,passionfruit & lemon grass frozen yoghurt cake

Lime,passionfruit & lemongrass frozen yoghurt cake

You will need to make this recipe the day before. You will need about 8 passionfruit for this recipe. You can substitute canned passionfruit pulp, if you like, however to compensate for the sugar added during canning add a teaspoon or two of lime juice. This recipe can be made up to 1 week ahead, […]

Choc nut biscotti

Choc nut biscotti

Biscotti can be stored in an airtight container for up to 4 weeks. Note

roasted vegetable tart

Roasted vegetable tart

Garlic is easy to roast and has a more mellow taste than it does raw or fried. Make it and freeze it by the tablespoon wrapped tightly in plastic wrap. Roasted garlic beaten with softened butter adds a whole new dimension of flavour to mashed potato or steamed corn cobs. Note

prawn,pinkgrapefruit and fetta salad

Prawn, pink grapefruit and fetta salad

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slow-roasted greek lamb

Slow-roasted Greek lamb

spiced pumpkin and chickpeas

Spiced pumpkin and chickpeas

Chermoula spice mix (chermoula spice blend) is a North African spice blend that gives a spicy Moroccan flavour to food. It is a blend of cumin, paprika, turmeric, cayenne pepper, garlic, onion, parsley, salt and pepper and is available from specialty spice shops and most major supermarkets. Note

spicy fried potatoes

Spicy fried potatoes

rosemary and pepper roasted beetroot

Rosemary and pepper roasted beetroot

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red beans AND RICE

Red beans and rice

You need one trimmed corn cob to get the amount of corn kernels required for this recipe; canned corn kernels or frozen corn kernels, if you prefer. Note

chilli seared tuna with avocado cream AND GRILLED CORN

Chilli seared tuna with avocado cream and grilled corn

red onion salad with witlof and fetta

Red onion salad with witlof and feta

You can use soft goat’s cheese in place of the feta. Note

Pan-fried haloumi with green salad

Pan-fried haloumi with green salad

For an impresive starter or light lunch cut one sheet of ready-rolled puff pastry into four equal squares. Place the pastry squares on an oven tray, bake in a moderately hot oven for 20 minutes or until golden. Serve the pastry squares topped with a dressed salad and a slice or two of pan-fried haloumi. […]

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Mixed seafood with crisp thai basil

Mixed seafood with crisp thai basil

ramen, pork and spinach soup

Ramen, pork and spinach soup

It’s best to make the broth the day before you eat the soup, so that it can chill long enough for the fat to solidify on top. Scoop it away and discard it for a clear broth. Recipe is not suitable to freeze. Note

one teddy and his bed

One teddy and his bed

One-year-olds may be too young to eat the cachous, but they’ll certainly love the cake. Tiny heart-, star-, moon- and other-shaped cutters are sometimes sold as aspic cutters. Note

pinky bunny

Pinky bunny

Pinky bunny is a small cute cake, just enough for a small cute person’s birthday. You’ll have ½ cup of the cake mixture left over, enough for another mini loaf. Note

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lamb fajitas

Lamb fajitas

Have a Tex-Mex night with these delicious lamb fajitas, guacamole and salsa cruda.

Sardines with preserved lemon salsa

Sardines with preserved lemon salsa

A beautiful and flavour-packed sardines with preserved lemon salsa from Australian Women's Weekly.

red curry fish cakes

Red curry fish cakes

sesame chicken salad

Sesame chicken salad

You need to purchase a large barbecued chicken, weighing approximately 900g, for this recipe. Note

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PEACH AND AMARETTI CRUMBLES

Peach and amaretti crumbles

stir-fried scallops with cherry tomato salsa

Stir-fried scallops with cherry tomato salsa

PEA, BROAD BEAN AND EGG ROLL UPS

Pea, broad bean and egg roll ups

risotto terrine

Risotto terrine

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raspberry cordial

Raspberry cordial

Orange RASPBERRY sherbet float

Orange raspberry sherbet float

The sherbet is also delicious served on its own as a dessert. Do ahead: Make the sherbet up to 2 days ahead; cover and freeze until required. You will need to start this recipe the day before. Note

salami, red capsicum and mozzarella pizzas

Salami, red capsicum and mozzarella pizzas

Seafood and vegetable fritters

Seafood and vegetable fritters

Ready-made tempura dipping sauce is available from most Asian grocers. Note

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mustard crusted rack of veal

Mustard crusted rack of veal