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Classic scones

The secret to perfect scones is cold ingredients. Chill your milk and butter before mixing them together for the best teatime nibbles.

Australian Women's Weekly|Jul 12, 2019

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  • Raspberry and custard tea cake

    This moist and buttery tea cake, adorned with raspberries and almond flakes is a wonderful afternoon or after-dinner treat - especially with thickened cream.

    Australian Women's Weekly|Jun 24, 2019

  • Three-grain maple syrup porridge

    This warming porridge uses brown rice, pearl barley and steel cut oats to create a high-fibre and deliciously-textured breakfast. Pomegranate, permission and blueberries add a sweet touch.

    Australian Women's Weekly|Mar 28, 2019

  • Fig & raspberry baked porridge

    To save time in the morning making this delicious and warming porridge, weigh and combine all your dry ingredients the night before. Instead of raspberries and figs you can also use the same weight of other fruits such as apricots, apples, pears, blueberries, blackberries and plums.

    Australian Women's Weekly|Mar 28, 2019

  • Sticky date pudding with butterscotch sauce

    Simple to make, and absolutely delicious, sticky date pudding is a bistro dessert staple you can take home today with our triple-tested recipe.

    Australian Women's Weekly|Mar 21, 2019

  • Easy hot cross buns

    There’s nothing better than eating fruit-studded, delicately spiced hot cross buns straight from the oven. Try our easy, no-fail hot cross buns recipe for delicious results.

    Australian Women's Weekly|Mar 18, 2019

  • Simnel cake

    Packed with fruit, spices and marzipan, Simnel Cake is an Easter tradition. We’ve made ours with chunks of marzipan and decorated it with pretty flowers.

    Australian Women's Weekly|Mar 01, 2019

  • Easter trifle

    This recipe is a great way to use the abundance of hot cross buns available around Easter time.

    Australian Women's Weekly|Feb 28, 2019

  • Cumquat ginger marmalade

    Why should oranges have all marmalade fun? Mix up your toast toppings with this cumquat version instead. It uses ginger to add a hint of spice and aroma to the sweetness.

    Australian Women's Weekly|Oct 10, 2018

  • Spinach dip cob loaf

    This is one retro recipe that never goes out of style. The cheesy spinach dip has just the right amount of garlic and bacon bits to make this an instant hit at any party.

    Australian Women's Weekly|Sep 16, 2018

  • Cheat's pork and veal wellington

    We've given this classic British dish a tasty update with a mix of pork, veal and sausage mince and a thin layer of prosciutto wrapped in flaky puff pastry for a mouth-watering family meal the kids will love.

    Woman's Day|Jul 06, 2017