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  • Pineapple upside-down cake

    Upside down cakes make a fabulous and impressive dessert. Pineapple is caramelised on the bottom of the pan and the cake is flipped after cooking to produce the signature look.

    Australian Women's Weekly|Yesterday 2:00pm

  • Impossible pie

    Everyone loves a quick-mix recipe. This one obligingly sorts itself out in the oven into three layers, hence its name.

    Australian Women's Weekly|Yesterday 2:00pm

  • Custard tart

    Combining buttery pastry and a sweet, creamy filling, it's no wonder this dish is a firm favourite.

    Australian Women's Weekly|Yesterday 2:00pm

  • Pumpkin scones

    If you have any leftover cooked pumpkin, you're well on your way to a delicious plate of these traditional pumpkin scones. We've used a simple, basic recipe here. Sometimes the original really is the best.

    Australian Women's Weekly|Yesterday 2:00pm

  • Peach galette

    Thin, crisp pastry topped with succulent fresh peaches and apricot jam makes for a delectable dessert.

    Australian Women's Weekly|Yesterday 2:00pm

  • Vietnamese beef brisket

    Slow cooked to tender perfection, this fragrant beef brisket is beautiful served atop steamed rice. With Asian spices and vegetables, this beautiful Vietnamese dish is great enjoyed straight out of the slow cooker.

    Australian Women's Weekly|May 29, 2020

  • Baked rice custard

    You'll want to give this one last run before winter's out.

    Test Kitchen|May 29, 2020