Modern Australian

Easter bunny cake

This Easter bunny cake is an easy and adorable way to celebrate the holidays - and the little ones can help decorate!

Australian Women's Weekly|Apr 17, 2019

Subscribe to
  • Roast lamb

    The baked dinner is as popular today as it has been for generations, though there are a few things we do differently from our grandmothers. For starters, we cook lamb a little less, so it remains juicy and pink.

    Australian Women's Weekly|Apr 14, 2019

  • Roasted mushroom with baked eggs

    This delicious breakfast dish of baked eggs and mushrooms is not only a fast feed, but is also perfect for those seeking a diabetes-friendly, low-carb or paleo meal.

    Australian Women's Weekly|Apr 10, 2019

  • Chicken skewers with peach caprese salad

    Traditionally served as an antipasto (starter), here we have made our caprese salad a little more substantial with the addition of grilled chicken skewers and peach cheeks.

    Australian Women's Weekly|Apr 05, 2019

  • Malted hazelnut layer cake

    This surprisingly simple celebration cake uses some crafty shortcuts so you can get all the decadence with none of the drama.

    Australian Women's Weekly|Apr 05, 2019

  • Salted caramels

    Made with just 4 ingredients these sticky salted caramels pair perfectly with a scoop of ice-cream.

    Australian Women's Weekly|Apr 04, 2019

  • Chocolate freckle Easter eggs

    This homemade Easter eggs recipe is a bright and fun way to add a personal touch to your Easter celebrations, and get little hands involved!

    Australian Women's Weekly|Apr 02, 2019

  • Chocolate & strawberry Easter pavlova

    We have a pavlova recipe for every occasion! With chocolate dipped strawberries, this beautiful chocolate pavlova is an elegant way to celebrate Easter.

    Australian Women's Weekly|Apr 01, 2019

  • 17 ways with lemon curd

    Sweet and tart, lemon curd is a dessert recipe staple that perfectly lends itself to a whole range of recipes. Here, you can find cheesecakes, souffles, cookies, pastries and tarts that all make the most of this delicious treat.

    Australian Women's Weekly|Mar 31, 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

  • Pork steaks with sauteed lentils

    Rosemary, thyme, and lemon lend this simple low-carb dinner some serious flavour served on protein-rich lentils for a filling meal that lasts.

    Australian Women's Weekly|Mar 27, 2019