Recipes

Triple-tested recipes, expert cooking tips and food inspiration from The Australian Women's Weekly Test Kitchen.

Greek almond crescents

These Greek almond crescents are commonly known as kourambiethes and traditionally served at Easter. They're so delicious that we think they should be enjoyed all year round. Serve with a hot espresso.

Australian Women's Weekly|Apr 06, 2020

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  • Bread and butter pickles

    So-named for their Depression-era legacy of being served as a frugal feed between slices of buttered bread, bread and butter pickles have seen a resurgence in popularity as foodies seek to minimise food waste. Enjoy these pickles as part of a share plate, or as a condiment on burgers, hot dogs and in sandwiches.

    Australian Women's Weekly|Apr 05, 2020

  • Stewed apple

    These sweet stewed apples are perfect for pie fillings and cereal toppers

    Test Kitchen|Apr 05, 2020

  • Cornflake cookies

    These crunchy, golden cookies will put a smile on your kids' faces.

    Australian Women's Weekly|Apr 05, 2020

  • Osso buco with gremolata

    Osso buco is traditionally made from cross-cut veal shins which results in the characteristic ring of bone central to each piece.

    Australian Women's Weekly|Apr 03, 2020

  • Bite-sized Anzac biscuits

    These little Anzac bites are a cute alternative to the traditional Anzac biscuit recipe. Whip up a batch, wrap them in cellophane and hand out to your friends and loved ones as gifts.

    Australian Women's Weekly|Apr 03, 2020