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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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colcannon
Gluten-free

Colcannon

Made from buttery mashed potatoes with either shredded cabbage or kale, colcannon is a classic Irish dish.
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lamb and barley soup
Lunch

Lamb and barley soup

This hearty winter soup is packed full of filling barley and tender lamb pieces to create a warming family dinner you’ll want again and again. Looking for more hearty soup recipes? Make the soup ahead of time and refrigerate until cold. Discard the solidified fat from the surface of the soup. Note
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Albondigas
Dinner ideas

Albondigas

These tasty Mexican/Spanish meatballs in a rich, flavourful tomato and bean sauce are a classic tapas dish. Serve with sour cream and tortilllas. Looking for more meatball recipes or more Mexican dishes? Meatballs and sauce can be made a day ahead and refrigerated, covered separately. Serve with flour tortillas to scoop up the sauce. Note
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