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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Lunch

Prawn, pink grapefruit and fetta salad

Dinner ideas

Slow-roasted Greek lamb

Quick & Easy

Spiced pumpkin and chickpeas

Chermoula spice mix (chermoula spice blend) is a North African spice blend that gives a spicy Moroccan flavour to food. It is a blend of cumin, paprika, turmeric, cayenne pepper, garlic, onion, parsley, salt and pepper and is available from specialty spice shops and most major supermarkets. Note

Quick & Easy

Spicy fried potatoes

Quick & Easy

Rosemary and pepper roasted beetroot

Dinner ideas

Red beans and rice

You need one trimmed corn cob to get the amount of corn kernels required for this recipe; canned corn kernels or frozen corn kernels, if you prefer. Note

Dinner ideas

Chilli seared tuna with avocado cream and grilled corn

Quick & Easy

Red onion salad with witlof and feta

You can use soft goat’s cheese in place of the feta. Note

Quick & Easy

Pan-fried haloumi with green salad

For an impresive starter or light lunch cut one sheet of ready-rolled puff pastry into four equal squares. Place the pastry squares on an oven tray, bake in a moderately hot oven for 20 minutes or until golden. Serve the pastry squares topped with a dressed salad and a slice or two of pan-fried haloumi. […]

Quick & Easy