The Australian Women’s Weekly Food

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In an ideal world, we should be able to look at a label on the food we buy and get all the information we want and need: where the food and/or ingredients come from; where and when it was made or packaged; its nutritional value; what food additives have been used, if any; how many serves the package contains; and directions for use and

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More from The Australian Women’s Weekly Food

The Australian Women’s Weekly Food1 min read
Dip It Real Good
PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cu
The Australian Women’s Weekly Food1 min read
Cheers to Mum
Rosewater varies in strength between brands. Add just a small amount at a time, and adjust to suit your taste. Use scissors dipped in icing sugar to cut Turkish delight into small pieces. Store cake in an airtight container for up to 2 days. Cake is
The Australian Women’s Weekly Food1 min read
Express Comfort
Use the best fish stock you can get for this recipe as the flavour relies on a good stock. You can use any kind of canned beans for this recipe. This is a mild chilli. If you want a bit of a chilli kick, feel free to add more. You can use fresh, f

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