How To

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  • How to make perfectly poached eggs

    Make your Sunday morning breakfast a whole lot fancier with the addition of a perfectly poached egg.

    Australian Women's Weekly|Jul 30, 2021

  • How to prepare and eat artichokes

    Often placed in the too-hard basket due to its thorny, armour-like leaves, the globe artichoke is actually surprisingly easy to prepare. Here, our food experts show you how to get it right.

    Australian Women's Weekly|Jul 18, 2021

  • How to cook crispy-skinned salmon in a pan

    Cooking salmon fillets in a pan is an easy way to get a tasty and healthy dinner on the table, and the best way we know to get irresistibly crispy salmon skin.

    Australian Women's Weekly|Jul 15, 2021

  • The easy way to line a baking tin

    When you're making a cake, it's really important to make sure you always line your pan properly; this ensures that it will never stick, and you'll always get a beautiful, even crust.

    Australian Women's Weekly|Apr 23, 2021

  • How to make bechamel sauce

    Bechamel sauce or white sauce is one of the most versatile foundation sauces you can learn; once you’ve mastered it you can use it for anything from lasagne to soufflé and croquettes.

    Australian Women's Weekly|Dec 08, 2020

  • How to pickle beetroot at home

    Pickled beetroot is a delicious and vibrant condiment that livens up any meat platter or salad instantly - and it's so easy to make at home.

    Australian Women's Weekly|Dec 03, 2020

  • How to make the perfect Christmas pudding

    To suet or not to suet? Can I leave out the booze? Is it sacrilegious to use a microwave? We answer some frequently asked questions about the fine art of pudding-making.

    Australian Women's Weekly|Oct 22, 2020