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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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crunchy noodle coleslaw
Quick & Easy

Crunchy noodle coleslaw

This crunchy noodle coleslaw is a great dish for picnics, just pack each salad ingredient in a separate sandwich bag, take the dressing in its jar and toss it all together when ready to eat.
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PEAR TARTE TATIN
Baking

41 perfect pear desserts

From our ginger, pear and pistachio crumbles to our raspberry and pear bread, tarte tatin and impossible pie, it doesn't get much better than this.
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Green goodness in a bowl
Healthy

Green goodness in a bowl

This delicious bowl of green goodness makes for a tasty, nourishing meal. Quick, easy, and full of superpower ingredients - you simply can't go wrong!
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pressed flower cake
Baking

Pressed flower cake

While we never need an excuse for cake at The Weekly, for our 90th birthday we’ve created a vintage floral showstopper to celebrate. Enjoy!