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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.

POACHED CHICKEN WITH SOY AND SESAME
Slow cooker recipes

Poached chicken with soy and sesame

Whole chicken poached in a flavoursome Chinese-style broth with star anise, soy, cinnamon and sesame creates tender and delicious meat. Serve with your choice of noodles or rice. Looking for more chicken dinners? Chinese cooking wine is also known as chinese rice wine, dry sherry can be used instead. To freeze Complete the recipe to […]
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Mongolian lamb
Quick & Easy

Mongolian lamb

Very thinly sliced lamb works best for this delicious Mongolian stir-fry. Freeze it almost all of the way, then use a super sharp knife to slice the pieces before using. Looking for more stir-fry recipes? You can use sliced beef rump or topside if lamb is unavailable. Note
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lemon curd cake
Baking

Lemon curd cake

The secret ingredient in this cake is lemon curd, which gives the cake a deliciously buttery lemon flavour – coupled with a simple lemon glaze drizzle, it is perfect for citrus lovers.
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Salted caramels
Quick & Easy

Salted caramels, five ways

Made with just 4 ingredients these sticky salted caramels pair perfectly with a scoop of ice-cream and make a lovely edible gift. Find four additional flavour variations below too.
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Chocolate malteser slice
Quick & Easy

Malteser slice

Chocolate lovers unite with this decadent Malteser slice. Rich, sweet and delicious - it's sure to have you running back for more!