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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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Ice-cream cone cake pops
Baking

10 super cute cake pops

Cake pops are fiddly to make, but well worth the effort. They're a great single-serve cake option for parties, and are a fun alternative to cupcakes.
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midnight cake topped with berries
Baking

Midnight cake with berries

Indulge your sweet cravings with this irresistible dark chocolate cake. With a beautifully fudgy centre, sweet berries and a dusting of cocoa powder, it's the ultimate decadent dessert.
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beef souvlaki with fennel salad
In season

15 ways to cook with fennel

Love the taste of fennel? Here's a selection of our best fennel recipes, including either the fresh vegetable or dried fennel seeds. You'll find a fennel salad, a fennel cake and more!
Pork and fennel patties
Quick & Easy

Pork and fennel patties

These pork and fennel patties are also delicious served with mash and steamed vegetables or salad. For a great finger food idea, form the mince mixture into little meatballs instead of patties.
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