Serves 6

Recipe

Three-ingredient plum tart

Make use of luscious in-season stone fruits for this easy three-ingredient dessert.

Australian Women's Weekly|Jan 15, 2020

Subscribe to

Recipe
Cheesy cauliflower bake
The best way to eat cauliflower is smothered in plenty of cheesy sauce.
Australian Women's Weekly|Jan 15, 2020
Recipe
Chicken san choy bow
Make this easy chicken san choy bow for your next weeknight meal. A full-flavoured chicken mince and shiitake mushroom filling wrapped in crisp lettuce leaves. Yum.
Australian Women's Weekly|Jan 12, 2020
Recipe
Pea and ham soup
A true winter classic, pea and ham soup makes a satisfying lunch or dinner, and is divine served up in tiny cups for a winter cocktail party treat.
Australian Women's Weekly|Jan 02, 2020
Recipe
Christmas Eton mess wreath
The perfect centrepiece for your dessert table this Christmas - a ring of white chocolate covered in macarons and berries.
Australian Women's Weekly|Dec 18, 2019
Recipe
Spiced sweet potatoes with whipped chive butter
A fancy side dish of baked sweet potato flavoured with garlic, cinnamon and chive butter.
Australian Women's Weekly|Dec 18, 2019
Recipe
Tian of vegetables with herbs and parmesan
Vegetable tian is a delicious side dish year-round. It's healthy, easy to make, and so pretty to look at.
Australian Women's Weekly|Dec 18, 2019

Subscribe to

Recipe
Asparagus with crisp lentils and herb yoghurt
Whip up this easy side with fresh asparagus and a tin of lentils, but the real star of the dish is the herb yoghurt.
Australian Women's Weekly|Dec 08, 2019
Recipe
Roast pork wreath with stone fruit
Add a special touch to your Christmas table with this charming roast pork and stone fruit arrangement.
Australian Women's Weekly|Nov 27, 2019
Recipe
Green beans with roasted walnuts
An easy but impressive side dish - fresh crispy green beans with an added crunch of walnuts.
Australian Women's Weekly|Nov 27, 2019
Recipe
Maggie Beer's baked pumpkin with herbs and pumpkin seeds
Maggie Beer gives baked pumpkin a makeover for your Christmas spread with fresh herbs and a verjuice glaze
Australian Women's Weekly|Nov 27, 2019
Recipe
Maggie Beer's king prawns, crabs and avocado salad with verjuice mayonnaise
Featuring delicious, fresh seafood and dressed with a tangy verjuice mayonnaise, this salad is designed to impress.
Australian Women's Weekly|Nov 27, 2019
Recipe
Corned beef with mustard sauce
The heat from the mustard sauce cuts through the gorgeous pink richness of the corned beef for a wholesome and moreish meal. Serve alongside a creamy potato bake, green beans and broccoli for a well-balanced meal.
Australian Women's Weekly|Nov 17, 2019
Recipe
Wheaty banana muffins
Classic banana muffins have been given a local twist by adding a well known national breakfast cereal to the mix.
Australian Women's Weekly|Oct 20, 2019