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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.

red beans AND RICE
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
Pan-fried haloumi with green salad
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. […]
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ramen, pork and spinach soup
Dinner ideas

Ramen, pork and spinach soup

It’s best to make the broth the day before you eat the soup, so that it can chill long enough for the fat to solidify on top. Scoop it away and discard it for a clear broth. Recipe is not suitable to freeze. Note
one teddy and his bed
Baking

One teddy and his bed

One-year-olds may be too young to eat the cachous, but they’ll certainly love the cake. Tiny heart-, star-, moon- and other-shaped cutters are sometimes sold as aspic cutters. Note
pinky bunny
Quick & Easy

Pinky bunny

Pinky bunny is a small cute cake, ­just enough for a small cute person’s birthday. You’ll have ½ cup of the cake mixture left over, enough for another mini loaf. Note
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