Australian Women's Weekly|Jun 28, 2020
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This fresh minty sauce with a creamy yoghurt base is a classic Indian side. The perfect cooling companion for hot and spicy curries.
Australian Women's Weekly|Jun 25, 2020
This irresistibly rich all-time favourite dessert is so easy to make. The best part - that amazingly moreish butterscotch sauce.
Test Kitchen|Jun 10, 2020
From the perfect spaghetti bolognese to flaky pastries, we have something for those looking to make the family classic or find a creative way to reinvent leftover sauce.
Australian Women's Weekly|May 21, 2020
These sweet stewed apples are perfect for pie fillings and cereal toppers
Test Kitchen|Apr 05, 2020
A rich and very simple carbonara; an Italian pasta sauce from Rome based on eggs, cheese, bacon, and black pepper.
Australian Women's Weekly|Feb 18, 2020
This rich bourbon and molasses barbecue sauce works well as a marinade or sauce on barbecued meats and burgers.
Australian Women's Weekly|Jan 16, 2020
This fiery chilli paste is responsible for the kick to many North African dishes and can also be used as a condiment for grilled fish and meat.
Australian Women's Weekly|Jan 14, 2020
Béchamel is one of the five mother sauces of French cuisine - the other four being hollandaise, espagnole, tomat, and velouté - and is perfect in lasagne, or to make a creamy cauliflower gratin.
Australian Women's Weekly|Jan 09, 2020
This cinnamon-spiced brandy sauce is perfect for drizzling over puddings and desserts such as warm apple pie.
Australian Women's Weekly|Dec 17, 2019
Choose from one of five mayonnaise-based sauces to pair with your favourite seafood
Serve lashings of this vanilla-infused brandy custard over puddings, pies and cakes.
Australian Women's Weekly|Nov 20, 2019
This is a simple version of the classic French sauce, flavoured with red wine and shallots. It's fantastic on a steak or roast beef.
Australian Women's Weekly|Nov 17, 2019
A delicious and easy pork recipe with a side of mushroom sauce that makes a surprisingly fast and easy dinner.
Australian Women's Weekly|Mar 13, 2019