How To

How to make and use preserved lemons

Our Test Kitchen experts show you how easy it is to preserve your own lemons. The mildly tart but intensely lemony flavour will add a distinctive North African taste to your stews and sauces.

Australian Women's Weekly|Mar 14, 2019

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  • How to cook burghul

    Burghul is an exceptionally versatile grain that is not only easy to cook, but a delicious way to add texture to any dish.

    Australian Women's Weekly|Feb 10, 2019

  • How to make your own pizza dough

    Making your own pizza dough or bread is easier than you think. Our Test Kitchen experts show you how to get perfect results every time.

    Australian Women's Weekly|Oct 29, 2018

  • 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|Oct 24, 2018

  • How to cook white rice perfectly

    When cooking white rice it's important to follow a few simple rules to get the most out of this versatile grain.

    Australian Women's Weekly|Oct 04, 2018

  • How to soften hard brown sugar

    We've all been there before - you're reaching into your pantry to get the sugar out for your cake batter and boom! You're hit with a jar of rock-hard, solidified brown sugar that won't budge.

    Australian Women's Weekly|Oct 04, 2018

  • 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|Jun 02, 2018

  • How to prepare oysters

    Fran Abdallaoui and Pamela Clark prise open some top oyster tips and offer zingy little dressings for elegant entertaining.

    Australian Women's Weekly|Dec 18, 2017

  • How to make sugar syrup and caramel

    There’s no need to be afraid of a pan of hot toffee! With these tips, you’ll be spinning and swirling your way to sugary bliss.

    Australian Women's Weekly|Sep 13, 2017

  • How to cook asparagus

    Fresh Australian asparagus is finally in its short-but-sweet spring season. To make the most of its abundance, we take you though how to turn out tender, perfectly cooked asparagus.

    Australian Women's Weekly|Sep 11, 2017

  • How to cook fluffy couscous perfectly

    It's the ideal base for quick and easy lunches and a great way to bulk up any meal, and here, we explain how to prepare perfectly fluffy couscous without the lumps.

    Australian Women's Weekly|Sep 08, 2017

  • 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 without the fuss.

    Now to love|Aug 28, 2017

  • How to hard boil and peel eggs easily

    Our guide takes you through everything from how long to boil your eggs to the easiest ways to peel them for shell-free results. Perfect hard-boiled eggs, every time? Coming right up!

    Now to love|Aug 22, 2017