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

cook the cover

Sizzle without the splurge • Invite your mates around with our collection of budget-friendly backyard BBQ recipes.

Everyday dinners

Thrifty spaghetti • It’s easy to elevate the classic spaghetti dinner with ingredients you probably already have on hand.

Sidekick stars • Fresh, simple salads that just might steal the show.

Fry another day • Flip the script on mid-week cooking with super easy dinners made in the air fryer.

Simple seafood • Get match-fit for grilling season with our effortless approach to prawns, accompanied by a medley of sauces that are sure to delight.

From Tide to Table • You’ll be shell-shocked at how easy it is to cook with clams.

One-bowl Wonder • Enjoy flavour-packed variations on the unsung pantry heroes – canned pulses.

Simple, fresh veg • Using only 5 ingredients plus pantry staples, you’ll have meals on the table in no time.

Amazing graze • Delicious portable nibbles you can nosh on any time, any place.

Delicious duo • Two delectable loaf recipes to savour the abundance of spring zucchini.

Poached to Perfection • Take the humble chicken breast to new heights with this effortless method to achieve tenderness every time.

Dreamy dairy • With close to 2000 cheese varieties, where do you start when creating your cheese board? This is our guide to navigating cheese with ease.

Do-Ahead Boxed Lunches • Rush hour lunch queues will be a thing of the past with these clever prep-ahead recipes, made with simple ingredients.

From Spills to Skills • Build confidence by letting little chefs take charge in the kitchen with these easy weeknight recipes – grown-ups are on the washing up!

Spring sippers

Cooking class

In season: Berries

Next issue

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