Tips and techniques

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  • Pamela Clark and the origin of the Australian Women's Weekly Birthday Cake Book

    With decades of experience at the helm of the Australian Women's Weekly Test Kitchen, Pamela Clark has been a invaluable source of talent, wisdom and recipes. In her new book, she shares the story behind the The Australian Women's Weekly Birthday Cake Book, which has been a staple cookbook on the shelves of countless Australian homes since it was released in 1980.

    Australian Women's Weekly|Nov 27, 2018

  • Quinoa: what it is and how to cook it

    We're seeing it everywhere in every colour - but what is quinoa, why should we eat it and how do you cook it?

    Australian Women's Weekly|Oct 10, 2018

  • What are finger limes?

    These Australian natives are bursting onto the foodie scene for their big flavour and eye-catching colours, but what exactly are finger limes, and where can you get them?

    Now to love|Oct 03, 2017

  • How to use green papaya

    It's an essential ingredient in Southeast Asian cooking, but what exactly is green papaya and how does it differ from the orange ones we normally see in the supermarket? We give you the lowdown here.

    Now to love|Aug 29, 2017

  • The difference between citrus zest and rind

    The Australian Women's Weekly's food experts 
Fran Abdallaoui and Pamela Clark share tips on how to prepare citrus fruit and the differences between zest and rind.

    Now to love|Aug 22, 2017