How To

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 19, 2021

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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

  • How to sterilise and seal glass jars

    Love the idea of making your own jam and chutneys for loved ones? Check out our step-by-step guide to storing homemade jams, marmalades, and preserves the hygienic way.

    Australian Women's Weekly|Jun 02, 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 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 11, 2020

  • How to: Barbecue

    All you need to know about barbecuing including selecting the right cut of meat, how to know when it's done and storage tips.

    Australian Women's Weekly|Feb 13, 2020