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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.

Macaroni cheese
Baking

Macaroni cheese

When you really need cheering up, the only thing better than macaroni cheese is macaroni cheese with oodles of bacon and lashings of pecorino cheese.
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Crispy salt and pepper chicken with gai lan
Dinner ideas

Crispy salt and pepper chicken with gai lan

If you’ve ever brunched on yum cha, you’ve probably eaten gai lan – and loved it; stir-fried or steamed then splashed with a little sesame oil and oyster sauce, This deliciously crunchy vegetable is the perfect accompaniment to our crispy-skinned chicken. Serve with steamed jasmine rice. To save time, you can use a julienne peeler, […]
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Rainbow jelly cakes
Quick & Easy

Rainbow jelly cakes

A surprising and colourful alternative to cupcakes and biscuits, this treat combines your kids' favourite aspects of fluffy cakes and wobbly jelly into one dessert.
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Banana smoothie
Quick & Easy

Banana smoothie

This banana smoothie is almost a meal in itself. Not only is it delicious and nutritious, you'll have made a healthy contribution to your five-a-day.
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Seafood laksa
Lunch

Seafood laksa

This lux version of seafood laksa with tofu and prawns in a fragrant, spiced laksa broth is better than takeaway.
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