Recipes

Australian Women's Weekly recipes, cakes and more.

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  • Pho bo

    Pho (pronounced 'fur') is a traditional Vietnamese noodle soup that relies on its slow cooked and fragrantly spiced broth for flavour.

    Australian Women's Weekly|Oct 15, 2019

  • Pickled baby beetroot

    Make your own pickled beetroot at home and enjoy this sweet and sour condiment on meat platters, in chunky sandwiches, or stirred through salads whenever you like! Making pickles is a journey. Next stop - pickled chillis!.

    Australian Women's Weekly|Oct 13, 2019

  • Beef stroganoff

    This creamy beef stroganoff is an all time favourite. Whether you decide to serve this classic dish with a side of steamed rice, or hot buttered pasta, it's an excellent midweek dinner for the whole family.

    Australian Women's Weekly|Oct 13, 2019

  • Vietnamese meatball and lettuce wrap

    Vietnamese Banh Mi flavours meets San Choy Bau. The juicy beef combined with pickled carrot and coriander makes for a flavoursome low carb meal.

    Australian Women's Weekly|Oct 13, 2019

  • Strawberry jelly slice

    We used honey snap biscuits and freshly made strawberry jelly for this delectable jelly slice.

    Australian Women's Weekly|Oct 13, 2019

  • Melting moments

    A classic in the same league as a monte carlo or iced vovo - these melt-in-your-mouth melting moment biscuits are always an afternoon tea favourite.

    Australian Women's Weekly|Oct 10, 2019

  • Lamb souvlaki

    Transport yourself to Greece with tender lamb, grilled Halloumi and fresh, cooling tzatziki. Serve with lemon wedges and warm pita bread to enjoy the full flavour of souvlaki.

    Everyday Food|Oct 10, 2019

  • Pumpkin pie

    Australian Women's Weekly|Oct 09, 2019

  • Mushroom and goat’s cheese ravioli

    A restaurant-quality dish that will become your weeknight go-to. The filling can be made a day ahead, saving you time when you need it most.

    Australian Women's Weekly|Oct 09, 2019

  • Upside down rhubarb ginger and hazelnut cake

    Ginger-spiced rhubarb gives this upside down cake its vibrant red colour and a beautiful tart flavour that balances nicely with the delicate hazelnut cake.

    Australian Women's Weekly|Oct 02, 2019

  • White chocolate cheesecake

    This baked white chocolate cheesecake uses sour cream to make it creamy with a slight tartness that goes beautifully with a chocolate biscuit base.

    Australian Women's Weekly|Oct 02, 2019

  • Ginger beer pulled pork rolls

    You might have tried pulled pork, but have you tried ginger beer pulled pork? This slow-cooked recipe uses the spicy soft drink for an added zing.

    Australian Women's Weekly|Oct 02, 2019