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

In The Kitchen

Cook The Cover • This crowd-sized cake is a real showstopper and elegant enough for any special occasion.

The main event • Gather your family and celebrate Easter with a special feast.

Sides to steal the show • Veg doesn’t always have to be relegated to a second act – these dishes let them take centre stage.

Simple Good Brunch • Sweet and spicy ways to savour your weekends.

Fruit, spice & everything nice • Our next-level buns are an Easter staple. Enjoy fresh from the oven or lightly toasted, just don’t forget the butter.

Easter encore • We show you how to get savvy with your surplus of store-bought hot cross buns. 

Bake Of The Month

All that fritters is gold • Deliciously golden, these fritters make a satisfying meal any time of day.

Seas the Day • There’s more to fish than a side of hot chips! These vibrant seafood salads are full of goodness and are a breeze to make.

Budget dinner winners • Satisfying recipes that won’t break the bank.

4 ways with Jacket Sweet Potatoes • We’ve turned the humble yet nutrient-packed sweet potato into a complete meal with four delicious vego toppings.

Midweek mushrooms • These hearty mushroom meals are ready in under an hour!

Slow Cooker Of The Month

Cooking Class

Weekend wonders • Indulge your sweet tooth with bakes that celebrate fabulous autumnal fruits.

Gluten-free pizzeria • The whole family can enjoy pizza night with these coeliac-friendly favourites.

It’s Snack O’clock

Sweet egg-scape • Gather family and friends to indulge in these Easter delights.

Road trip Essentials • Tasty and transportable, these make-ahead lunches are perfect for your pit stop.

In season: Apples • Known for keeping the doctor away, apples are a healthy everyday snack on their own – as well as fabulously versatile to cook with.

Next issue • The changing of the seasons

Masthead