Irish

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  • Shepherd's pie

    This is a proper, traditional shepherd's pie recipe, made with chopped, cooked lamb rather than mince. One of the original waste-not-want-not meals.

    Australian Women's Weekly|Jun 08, 2020

  • Classic golden syrup dumplings

    These scone-style dumplings are light, fluffy and perfect for soaking up the treacly, delicious golden syrup sauce.

    Australian Women's Weekly|May 27, 2020

  • Sultana scones

    A sweet twist on the classic.

    Australian Women's Weekly|Apr 30, 2020

  • Bread and butter pudding

    This moist and tender pudding freckled with golden sultanas tastes heavenly with a drizzle of runny cream.

    Australian Women's Weekly|Apr 28, 2020

  • Irish soda bread rolls

    This Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk.

    Test Kitchen|Apr 07, 2020

  • Gluten-free scones

    There's no need to stay away from scones any more if you follow a gluten-free diet. These fluffy bombs use xantham gum to recreate the comforting textures of scones that we all love.

    Australian Women's Weekly|Apr 07, 2020

  • Banoffee pie

    A serious crowd-pleaser

    Australian Women's Weekly|Mar 10, 2020

  • Slow-cooked lamb shank pie

    Make the tender lamb filling a day early for an easier cook. The combination of juicy lamb and a buttery pastry makes for a meal so memorable, it'll be worth all the effort you put in.

    Australian Women's Weekly|Feb 20, 2020

  • Beef Wellington

    Tender beef wrapped in flaky puff pastry - what more could you ask for?

    Australian Women's Weekly|Dec 17, 2019

  • Moist Christmas cake

    Rich, moist, fruity and fragrant with brandy, this moist Christmas cake is best served with a cup of tea or a mug of good coffee. The fruit mixture can be used as a base for puddings or a filling for mince pies.

    Australian Women's Weekly|Nov 28, 2019

  • Hash browns

    Crispy hash browns make the perfect accompaniment to any breakfast or brunch.

    Australian Women's Weekly|Nov 21, 2019