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Australian Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Plate of salad with tomatoes lettuce and croutons
Healthy

Bloody Mary tomato salad

Tomato salad swaps To up the flavour and make this salad more substantial, you could add Persian fetta, peeled cooked prawns, crispy fried proscuitto or bacon. How to store tomatoes Unripe tomatoes should be stored at room temperature away from direct sunlight, not in the fridge as this will disrupt the texture and natural ripening […]
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The ultimate apricot chicken
Dinner

The ultimate apricot chicken

Apricot chicken is a classic family dinner, and this easy one-pan recipe is a new favourite for maximum flavour with minimum effort. It uses tangy and sweet apricot nectar along with in-season apricots and a medley of warm spices. Or try a more traditional version of apricot chicken featuring French onion soup mix and apricot nector. What to serve […]