Cooking with the Australian Womens Weekly

The Australian Women’s Weekly FOOD magazine is all about food; how to create, make, bake and cook it. With masses of tips, hints, and useful ‘how-to’ pictures and videos, FOOD helps readers to cook with confidence.

Welcome

What’s new in the kitchen GREAT Cooking STARTS HERE

Butterflied soy & ginger chicken • The roast chicken has almost universal appeal to nourish and comfort. Here’s a tasty twist to jazz up the dinner favourite.

In season: spring greens • Embrace the bounty of springtime produce with our fresh recipes.

Budget dinner winners • No need to dig deep to eat well with a selection of delicious, budget-friendly meals.

Roasted Middle-Eastern seafood platter • This simple one-pan seafood feast looks and tastes spectacular and if you’re a seafood lover it’s perfect for a mid-week tray bake.

Fast fresh veg • Vibrant, quick and satisfying ways to get more veg in.

QUINOA 4 ways with • Clever ways to use this wholesome grain.

Rice up your life • Cook rice like a seasoned chef using three foolproof methods.

Pasta master • Homemade pasta dough from scratch is a lot easier than you might think – once you get a feel for it, the possibilities are endless.

The 8 essential Italian sauces • Build and master your pasta repertoire by making these eight essential sauces from scratch. Tomato and pesto-based sauces can be made in advance and stored in the fridge for a week or frozen for up to 6 months. Make creamy sauces on the day of serving.

Old-fashioned curried sausages • We throw back to one of our most popular recipes – economical and full of nostalgia.

cooking class • Let us teach you how to master the perfect roast pork, with crispy crackling every time, served with a sweet, tangy apple sauce you can whip up in next to no time!

SIDES, SAUCE & ROLLS • All you need for the complete roast pork meal, plus leftover ideas.

The SALAD BAR • We’ve divided a salad into six basic components: leaf base; grain base; protein; veg; topper; and dressing. Then, start from the base and work your way up to the dressing, selecting ingredients in each category to create a unique salad every time.

Kid-powered KITCHEN • Stir up delicious adventures and hone important cooking techniques with these fun recipes.

Best birthday baker! • Is your cake the next Women’s Weekly icon?

4 ways with DESSERT JARS • Individual desserts make the perfect finale, and are easy to whip up in under 20 minutes.

Reviving retro • Take a stroll down memory lane with our collection of retro tea-time darlings.

Easy entertaining • Get the party started with a fuss-free spread all done in the air fryer.

Brunch bliss • Wake up to a posh nosh with just five ingredients, plus pantry staples.

Smooth operator • As the weather warms up, cool off with our decadent vegan riffs.

Beyond Vegemite • From finger buns to First Nation’s fare, Adam Liaw and Poh Ling Yeow take us on a deep-dive into Australia’s culinary landscape.

CAMPFIRE chocolatier • Embrace the wilderness with these recipes designed specifically for warming up in the great outdoors with just five ingredients and staples in your stash.

Orange blossom shortbread • Get some friends around and pop on the kettle for this delectable recipe that just happens to be gluten-free

2 MONTHS FREE • Super Spring Sale!

2 MONTHS FREE • Super Spring Sale!

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Cooking with the Australian Womens Weekly

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