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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Quick & Easy

Mixed barbecue (teppanyaki)

Teppanyaki is traditionally cooked on a grill plate on or near the table, and is eaten in batches.

Dinner ideas

Rice with crab

Quick & Easy

Lemongrass and makrut lime tea

A fragrant and exotic Vietnamese-style tea from Australian Women's Weekly.

Dinner ideas

Pork, veal and eggplant stew

Some butchers sell a pork and veal mixture, this is fine to use here, buy 625g. Note

Quick & Easy

Mini chocolate muffins

Quick & Easy

Mixed pea, broad bean and turkey salad with lemon mustard dressing

A green and healthy turkey salad with a tangy lemon mustard dressing.

Quick & Easy

More animals

More fun and delicious animal cupcakes that the whole family will love.

Baking

Prune and custard tart

Tart will keep in an airtight container, in the refrigerator, for up to three days. Note

Baking

Caramel mud cakes

If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup. Note

Quick & Easy

Primavera frittata

We used a mixture of parsley, basil and dill for this recipe, but you can use any herbs you like. If your frying pan does not have a heatproof handle, cover the handle with aluminium foil to protect it from the heat of the grill. Frittata can be served warm or cold. Reheat slices of […]