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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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waffles with maple syrup
Quick & Easy

Waffles with maple syrup

The best ever breakfast dish - classic waffles with maple syrup. The only way to make them even better would be to add a generous handful of berries, or home-made fruit compote.
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Chicken wings on a bed of broccoli rice
Baking

May: What’s in season

There's much to cook with in May! From healthy greens like spinach and broccoli, to tangy fruits like lemon and kiwifruit, the produce in May makes for delicious recipes.
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choux puffs on a plate
How To

How to make choux pastry

Our food experts Fran Abdallaoui and Pamela Clark reveal the secrets to preparing choux pastry, a technique that is easy to master with a little practice.
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Melted chocolate on a bench with a spatula
How To

How to temper chocolate

This technique is used to achieve a crisp chocolate snap. It is technical requiring temperature precision (but we've included a microwave cheat too!).
salmon patties on a plate with salad and lemon
Dinner ideas

Salmon rissoles

Salmon rissoles are a weeknight staple in many homes. We've given the recipe a zhoosh and created three quick sauces so you can change the flavour depending on the contents of your fridge and pantry.
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CHOKO Pickle
In season

Choko pickle

Chokoes fruiting in your garden? In this pickle recipe, choko is turned into a delicious sandwich condiment.
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KUEH MAKMUR
Baking

Kueh makmur

Kueh makmur is a traditional Malay biscuit served during Eid al-Fitr to break the fast of Ramadan. They may also be made with a peanut filling.
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Crunchy Anzac biscuit recipe
Baking

Crunchy Anzac biscuit recipe

If you like your Anzac biscuits crunchy, rather than chewy, this is the recipe for you. Plus check out our tips for turning this recipe into an ice-cream sandwich.
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baked lamb shouder in a roasting tray with roast potatoes and garlic

Slow roasted lamb shoulder

Slow roasted to tender perfection, this gorgeous lamb shoulder dish is the ultimate comfort food for a hungry family. Served with crisp baked potatoes, it's a dinner dish the whole family will love.
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Cookie in the shape of a pie studded with Easter eggs
Snacks

Chocolate-chip cookie pie

When a cookie becomes a pie it's time to top it with ice-cream, bust out the spoons and dig in! Did we mention it's studded with Easter eggs? You're welcome!
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quince jelly
Dessert

Quince jelly

Create this delightfully sweet quince jelly to enjoy on fresh crusty bread or toast, or as an accompaniment to your favourite cheese platter.
Quince paste
Dessert

Quince paste

This classic sweet quince paste is a great accompaniment to cheese, or can be melted down and used in fruit tarts and pies.
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