Innholdsfortegnelse for Issue 47 i Cooking with the Australian Womens Weekly

Welcome to our ‘in-between’ issue, for that time of year when we say ‘au revoir’ to the final flourish of summer produce and hello to the delights of autumn. With the heatwave conditions around the country this summer, I am looking forward to the time when things cool off and we can all switch up our cooking and baking. Personal admission - I love coffee. I’m talking a deep, dark love of the liquor of life! This inspired our baking feature, showing how versatile coffee can be. Turn to page 30 and you’ll find my recipe for The Ultimate Tiramisu. I bet it will be your ultimate, too. On the theme of ultimate, our team has come up with a selection of top-10 dinners. All 10 are super-easy, using supermarket…

IN SEASON: FRESH FIGS Fully ripe figs should be eaten the day you buy them. As soon as you get them home, arrange in a single layer on a plate or tray and place in the refrigerator. Remove the figs an hour or so ahead of serving to bring them back to room temperature, as cold dulls their fragrance and flavour. GETTING THE GREEN LIGHT If you’re striving to reduce unnecessary plastic waste in your home, your first target should be the kitchen. The Yeseco Kitchen Essentials Kit is made from natural, biodegradable materials, such as bamboo, wood pulp and hemp, with no plastic in sight. Find out more at yeseco.life. BELLISSIMO! To fully evoke that Amalfi ambience, serve your Italian feasts on the beautiful Positano ceramic range, from Maxwell…

Have a large saucepan at a rolling boil and add about 1 tablespoon cooking salt – the pasta won’t taste overly salty, as you won’t need to add as much salt to the finished dish. To prevent the pasta from sticking, don’t be tempted to add oil to the water, as it will prevent the sauce from adhering to the pasta. Instead, immediately stir the pasta for the first minute or two. Dried pasta takes from 8-11 minutes to cook – use the packet instructions as a guide, but set your timer 1-2 minutes earlier than specified on the packet, to ensure your pasta is al dente, firm to the bite.…

Choose a sweet rather than dry variety of marsala for making desserts. If you have an espresso machine, make several short black coffees to make up 180ml. You will need about 6 bananas to make 2 cups mashed banana. The cake can be made a day ahead; store in an airtight container at room temperature in a cool place. Halva is a confectionery made from sesame seeds and sugar; it is available from delis and specialist grocers. If you prefer, use the same weight of dried figs instead of the dates.…

Serve with a shaved fennel and mixed herb salad. You could use chicken instead of fish. Serve with steamed Asian greens such as gai lan. If using bamboo skewers, wrap the ends in foil to prevent them from burning. Recipe can be made in two 1-litre (4-cup) ovenproof dishes as shown in image. To save time, buy already shelled and deveined prawns from your fishmonger; you will need 500g. Have everything prepared before you start to cook. Use brown rice instead of jasmine, if you like. Serve with a simple green or cabbage salad.…

GLUTEN-FREE BACON, CHIVE & POTATO QUICHE PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 6 20g butter, melted 1 large potato (300g), chopped coarsely 4 rindless gluten–free bacon slices (260g), chopped coarsely ½ cup (60g) coarsely grated cheddar 5 eggs, beaten lightly ½ cup (125ml) milk 2 tablespoons finely chopped fresh chives GLUTEN–FREE PASTRY 375g packet gluten–free pastry mix 125g cold butter, chopped 2/3 cup (160ml) iced water 2 tablespoons tamari 2 tablespoons olive oil gluten–free plain flour, for dusting 1 Preheat oven to 220°C/200°C fan. Grease a 24cm round loose-based fluted flan pan with the melted butter. 2 Boil, steam or microwave potato until tender; drain. 3 Cook bacon in a medium frying pan over high heat, stirring, for 5 minutes or until golden. Remove from pan; drain…

HARISSA HALOUMI BURGERS WITH LEMON MINT MAYONNAISE PREP + COOK TIME 25 MINUTES MAKES 4 ¼ cup (60ml) olive oil 1 medium brown onion (150g), sliced 1 large loaf Turkish bread (430g) cooking–oil spray 2 teaspoons harissa paste 2 x 180g packets haloumi, halved horizontally 2 medium tomatoes (300g), sliced 1 cup (60g) mesclun LEMON MINT MAYONNAISE ½ cup (150g) whole–egg mayonnaise 2 tablespoons finely chopped fresh mint 1 teaspoon lemon juice 1 Heat 1 tablespoon of the oil in a large frying pan over medium heat; cook onion, stirring occasionally, for 8 minutes or until softened. Remove from pan; cover to keep warm. 2 Meanwhile, make lemon mint mayonnaise. 3 Trim ends from bread; cut remaining bread into quarters then halve pieces horizontally. Spray cut sides of bread with…

If preferred, you can enjoy this immediately after making as a thick smoothie, rather than refrigerating it to set. Store, covered, in the fridge for up to 4 days. To remove the pinbones from the salmon, run your fingertips against the grain along the fillet to find the small, sharp bones (usually found in the thickest part of a fillet). Press flesh right next to tips of the bones so they poke slightly above the surface. Using clean tweezers or needle-nosed kitchen pliers, grab each pinbone and pull firmly to remove; you will need to pull slightly sideways and up on a slight angle to remove bones without damaging the flesh. To use preserved lemons, remove and discard the bitter pulp; rinse the rind well under cold water, then slice…

Make goat’s milk labne using a commercially made goat’s milk yoghurt. To peel garlic quickly, remove a little bit from the base of each garlic clove, then microwave on high for 10 seconds. You may want to pour a little of the oil off the garlic to serve; however, don’t discard it, as it will keep in the fridge for up to 2 weeks. Use in salad dressings. When chopping the chocolate, aim for fairly even pieces about 5mm in size. Cooling the cheesecake in the oven after it has been turned off ensures that it will cool slowly and prevent the top from cracking. We used moscato, a low-alcohol, lightly sparkling Italian wine. We used a loaf pan with a capacity of 2.2 litres (9 cups). To line the…

CORN & BUTTERMILK FRITTERS PREP + COOK TIME 40 MINUTES SERVES 4 4 corn cobs (1kg) 12 green onions 2 eggs ⅓ cup (80ml) buttermilk ¾ cup (115g) self–raising flour salt and pepper 400g cherry truss tomatoes 2 tablespoons extra virgin olive oil, plus ¼ cup (60ml) extra ¼ cup (60ml) balsamic vinegar 1 tablespoon caster sugar 1 Preheat oven to 180°C/ 160°C fan. 2 Heat a chargrill plate (or barbecue) over medium heat. Remove husks and silks from corn cobs; discard. Cook corn cobs, turning occasionally, for 10 minutes or until grill marks appear and corn is tender. Cool slightly. Using a sharp knife, cut kernels from cobs; you will need 2 cups kernels. 3 Place corn kernels in a medium bowl with flour. Finely chop 4 of the…

For the best tasting burger, avoid lean minced beef or the burgers will be dry. Burger patties can be prepared to the end of step 1 a day ahead; refrigerate, separated by layers of baking paper. Use pizza cheese instead of mozzarella, if you like. Sriracha is a medium-hot chilli sauce available from Asian food stores and some supermarkets. Use a mild chilli sauce, if you prefer. You can make the sriracha mayonnaise 2 days ahead; refrigerate, covered, until ready to use. Chipotle chillies in adobo sauce are sold in delis and specialist food stores; they have a medium-hot smoky taste. Leftover chillies will keep with their sauce in a screw-top jar in the fridge for up to 3 months. Substitute with a teaspoon of smoked paprika and a pinch…

Chicken can be crumbed a day in advance; keep covered in the refrigerator and cook strips just before serving. Serve chicken strips with tomato sauce. You can use white chocolate Melts tinted with pink food colouring in place of the pink Candy Melts, if you like. ‘Doughnuts’ will keep for up to 1 week in an airtight container. The dried beans can be cooled and kept in a glass jar to be reused. The cooked pies can be frozen for up to 3 months; store pies between layers of baking paper in an airtight container in the freezer. Place the taco shells, minced beef mixture, lettuce, cheese, tomato and salsa in separate bowls on the table and let everyone assemble their own tacos.…

Spray your measuring spoon with a little cooking oil spray before scooping up the golden syrup; this will help prevent the syrup sticking to the spoon. The difference between pure icing sugar and icing sugar (also known as icing sugar mixture), is cornflour, added to prevent the mixture hardening. You can use either in this recipe. You can store jumbles, layered between baking paper, in an airtight container at room temperature for at least 1 week. Store macaroons in an airtight container for up to 1 week. Sandwiched biscuits will keep, refrigerated, in an airtight container for up to 3 days. Unfilled, the plain biscuits will keep in an airtight container at room temperature for up to 1 week.…

Celebrate Easter with fabulous home-made hot-cross buns and delectable chocolate creations. The results? Egg-ceptional! MELTING MOMENTS Hot-cross buns straight out of the oven and draped with melted butter – that’s the essence of Easter. EASY VEGETARIAN Meat-free wonders, cooked in a trice and making the most of the freshest garden produce. CHOCOLATE HEAVEN Choc-a-bloc, lusciously indulgent cakes and desserts you simply won’t want to miss. Served up, specially for you ON SALE APRIL 1…

Top tools to make cooking a breeze 1 SLOTTED SPOONS The hero of poached eggs everywhere, the slotted spoon allows you to quickly remove items from a cooking liquid, while at the same time draining excess liquid. 2 UTILITY KNIFE Small and incredibly versatile, a utility knife makes trimming delicate ingredients a breeze. Think trimming green beans, deveining prawns - this smaller knife gives you more control for precision work. 3 WOODEN SPOON The perfect non-scratch utensils, wooden spoons are a strong addition to any kitchen drawer. It’s best to have one spoon dedicated to savoury cooking and one to sweet, so flavours the wood may absorb don’t transfer into your dishes. 4 PASTRY BRUSH From spreading egg wash over a pastry, to brushing away pesky crumbs from the edge…

MELBOURNE FOOD & WINE FESTIVAL March 8-24. With more than 200 events, the festival is all about supporting and cultivating what makes Melbourne – and its surrounding regions – a gastronomic playground. Food and wine lovers in their thousands flock to this event to eat and savour all that Melbourne and its environs have to offer. melbournefoodandwine.com.au. MAITLAND TASTE March 9-10. Whether its paddock to the plate or garden to the plate, here you can see local and interstate experts in the fields of cooking, edible gardening and biodiversity, while sampling some of the best street food and local wine the NSW Hunter Valley has to offer. To purchase tickets, go to maitlandtaste.com.au. THE HIGH TEA PARTY March 16. Attention all Brisbane ladies, here is a gorgeous excuse to catch…

Simply visit us on Instagram, @womensweeklyfood and tag us #cookwiththeweekly, follow us on Facebook, or drop us an email at awwfoodmag@bauer-media.com.au  and let us know what you think for your chance to WIN A FABULOUS AUSTRALIAN WOMEN’S WEEKLY COOKBOOK.…

You can substitute baby desiree with kipfler (fingerling) potatoes, if you like. If you don’t like sage, thyme would be a perfect substitute. For the pears, beurre bosc is a good variety for poaching, as it holds its shape well during cooking. Use a cabernet or merlot for the red wine. Cook the pears up to 2 days ahead to intensify the colour; store in the fridge until ready to use. Serve cake with whipped cream or Greek-style yoghurt. Serve maple baked pears with almond bread or amaretti for textural crunch. Amaranth, a grain, is available from health food stores or bulk wholefood stores. Any type of milk can be used in place of almond milk. ‘Porridge’ is best made just before serving. This cake would also be delicious made…

1 Combine the coffee, boiling water, marsala and Kahlua in a shallow bowl. 2 Dip half the sponge finger biscuits, one or two at a time, into the coffee mixture. 3 Arrange the biscuits in a single layer in a square or rectangular dish. 4 Fold mascarpone into the beaten egg yolk mixture, then add the extra marsala, mixing until just combined. 5 Gently fold the egg white mixture into the mascarpone and marsala mixture, then fold in the thickened cream. 6 Spread half the mascarpone mixture over the biscuits. Repeat with remaining biscuits and mascarpone mixture.…

Rolling the pastry between sheets of baking paper will prevent the dough from sticking to the bench. If the pastry dries out while you are using it, add a little olive oil. For a light meal, serve slice with chilli sauce and a mixed-leaf salad. This slice can be cooked the day before and packed into lunchboxes. Store covered in fridge. Swap lamb for beef or chicken mince, if you prefer. If the pizza base is not crisping as much as you would like, place the cooked pizzas on an oiled, heated grill pan (or grill or barbecue) for a few minutes. Rolls can be prepared to the end of step 3 a day ahead. Refrigerate, covered, until ready to bake. They can be frozen in an airtight container for…

Mesclun is a commercial blend of assorted young lettuce and other green leaves, including baby spinach leaves, mizuna and curly endive. Harissa is a North African chilli paste, usually consisting of capsicum, chillies, cumin, coriander, caraway and garlic. Use chipolatas and mini bread rolls to serve these as finger food. Aïoli is garlic mayonnaise, which is available in the condiments aisle of most supermarkets. To make your own, add a crushed clove of garlic and a squeeze of lemon juice to store-bought mayonnaise.…

If you don’t have self-raising flour, sift ¾ cup (115g) plain flour with ¾ teaspoon baking powder. Grill the corn cobs the night before; cut kernels from the cobs and store in the fridge. If you don’t have balsamic vinegar in the pantry, mix white or red vinegar with ¼ teaspoon caster sugar. These cakes are gluten-free. Use vanilla extract or vanilla bean paste instead of the vanilla bean, if you prefer. Cakes are best made on day of serving. Use ready-made pizza bases, if you prefer. If your oven has a function to cook with the base element, cook pizza on the bottom shelf to crisp the base. Use bocconcini if you can’t get buffalo mozzarella. The pizza dough can be made up to the end of step 1,…

STRAWBERRIES & CREAM SPONGE PREP & COOK TIME 50 MINUTES (+ COOLING) SERVES 12 1 cup (150g) wheaten cornflour ¼ cup (35g) custard powder 3 teaspoons baking powder 6 eggs, separated, at room temperature 1 cup (220g) caster sugar 1¾ cups (430ml) thickened cream 2 tablespoons icing sugar 1 teaspoon vanilla extract 250g strawberries, halved pulp of 2 passionfruit 1 Preheat oven to 180°C/160°C fan. Grease a 21cm x 31cm (5cm deep) rectangular pan. Line base with baking paper, extending paper 5cm over long sides. 2 Sift the cornflour, custard powder and baking powder together twice. 3 Beat egg whites and caster sugar in a large bowl with an electric mixer on high speed for 5 minutes or until thick and glossy, and the sugar dissolves. Beat in egg yolks,…

1 Cut two 12cm rounds from corners of pastry. Cut two 9cm rounds from other corners. 2 Press large pastry rounds into the pan holes; trim the edges. Prick the bases all over with a fork. 3 Line each pan hole with baking paper. Fill with dried beans or rice. This is for ‘blind baking’. 4 Spoon beef filling into pastry cases. Use a pastry brush to brush a little of the beaten egg around the edges. 5 Put a small pastry round on top of each pie. Press the edges of the pastry together to seal the pies. 6 Brush a little more of the beaten egg over the tops of the pies before baking in the oven (200°C/180°C) for 20 minutes.…

“I have a collection of 12 whisks, each with a very set purpose. And I’m not quite sure how I came by a 30cm long pair of chopsticks. I use them for all manner of things – stirring pasta in cooking water, removing food and also when rolling pastry or shortbread out and I want it a certain thickness.” Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY, EDITOR, AWW FOOD An avid cook with an ever-evolving fondness for baking, I truly believe that good food is mostly about fresh Australian produce cooked simply with a generosity of care and spirit. “A Chinese meat cleaver, handed down from my Chinese grandmother, has seen a lot of action in its time. From cutting crisp-skin soy sauce…

“The simplest of all pasta dishes, this recipe is based on the Italian classic, spaghetti aglio e olio. We’ve taken it to the next level by adding glorious Australian green prawns. It’s the ultimate fast food – a six-ingredient dinner that ticks all the boxes.”Frances Abdallaoui, Editor, AWW FOOD LINGUINE WITH GARLIC PRAWNS SERVES 4 PREP + COOK TIME 30 MINUTES 750g uncooked king prawns 400g dried linguine ⅓ cup (80ml) extra virgin olive oil 3 cloves garlic, sliced thinly 2 large red chillies, sliced thinly 2 tablespoons finely chopped fresh flat–leaf parsley, plus extra leaves for serving 1 Shell and devein prawns. Butterfly by cutting along the centre back without cutting all the way through. 2 Cook the pasta in a large saucepan of rapidly boiling well-salted water until…

Hello, I just wanted to say I recently bought The Australian Women’s Weekly 6 Week Diet book and thoroughly enjoy it! I’m in the health and fitness industry and love reading up on new innovative ideas, especially concerning exercises and food. I was browsing in a newsagency last weekend and came across this wonderful book. I’m a gym manager and deal with many members' queries each day. I have been quoting some valuable information from this book and have also been advising them to purchase it. Kind Regards, Danielle Halvorsen…

COFFEE WALNUT LOAF PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 12 125g butter, chopped 1 cup (220g) raw caster sugar ½ cup (125ml) milk 2 tablespoons instant coffee granules 1½ cups (150g) toasted whole walnuts 11/3 cups (200g) self–raising flour 2 teaspoons ground cinnamon 2 eggs, beaten lightly COFFEE ICING 2 teaspoons instant coffee granules 1 tablespoon boiling water 1 cup (160g) icing sugar 10g soft butter 1 Preheat oven to 160°C/140°C fan. Grease and line an 11cm x 25cm loaf pan (top measurement). 2 Stir butter, sugar, milk and coffee in a small saucepan over low heat until melted. Remove from heat. 3 Chop half the walnuts. Sift flour and cinnamon into a medium bowl; stir in eggs, butter mixture and chopped walnuts. Pour mixture into pan.…

number 10 BUTTER CHICKEN HAND PIES PREP & COOK TIME 40 MINUTES MAKES 4 20g butter 1 small brown onion (80g), chopped finely 250g minced chicken 1 small carrot (70g), grated coarsely 2 tablespoons butter chicken curry paste 2 tablespoons frozen peas 2 sheets puff pastry 1 egg, beaten lightly 1/3 cup loosely packed fresh small mint leaves 80g baby rocket leaves MINTY YOGHURT ½ cup (140g) Greek–style yoghurt 2 tablespoons finely chopped fresh mint leaves 1 Preheat oven to 220°C/ 200°C fan. Line oven tray with baking paper. 2 Melt butter in a large frying pan over medium-high heat; cook onion, stirring, for about 3 minutes or until soft. Add chicken; cook, stirring, until browned. Add carrot, curry paste and peas; cook for 5 minutes or until thickened. Season…

SUN-DRIED TOMATO TARTS & ASPARAGUS PREP + COOK TIME 1 HOUR (+ FREEZING) MAKES 4 2 sheets frozen shortcrust pastry, thawed 3 free–range eggs 1/3 cup (80ml) pouring cream 1/3 cup (25g) finely grated pecorino cheese ½ cup (75g) sun–dried tomatoes in oil, drained, sliced thinly 60g fetta, crumbled 1 teaspoon fresh thyme leaves 170g asparagus, sliced very thinly lengthways 1 tablespoon lemon rind strips 1 tablespoon lemon juice 2 teaspoons olive oil 50g fetta, extra, crumbled 1 Line the base and side of four 11.5cm (top measurement) round, loose-based fluted flan tins with pastry. Trim excess pastry. Freeze for 20 minutes. 2 Preheat oven to 200°C/ 180°C fan. 3 Place tins on an oven tray. Line pastry cases with baking paper. Fill with dried beans or rice. Bake for…

We all want a healthy brain as we age; however, as our life span increases so does our risk of developing age-related illnesses. Did you know dementia is now the second leading cause of death in Australia? And the same risk factors are associated with dementia as with heart disease and type 2 diabetes. But it’s not all bad news. Dr Joanna McMillan explains how good eating and lifestyle habits will not only help fight cardiac disease and diabetes, but will also help slow the ageing process of the brain, helping it work better as we age. 4-INGREDIENT HEALTHY BERRY MOUSSE PREP TIME 5 MINUTES (+ STANDING & REFRIGERATION) SERVES 4 1½ cups (225g) fresh or frozen raspberries, plus extra to serve ¾ cup (115g) fresh or frozen blueberries, plus…

Cheeses vary enormously according to the animal from whose milk they were produced, whether cow, sheep, goat or buffalo. The breed of the animal, the location of the pasture on which it grazed and the time of year it was milked all produce subtle and not-so-subtle differences. FRESH SOFT CHEESES are the most uncomplicated of cheeses, as they are not left to mature and they are relatively easy to produce (aged soft varieties such as brie and camembert sit for five to six weeks to develop their flavour). All are made from milk separated into solids (curds) and liquid (whey) by the coagulating action of rennet, an enzyme produced in calves’ stomachs, but some varieties are now produced by modern biotechnology from vegetable sources. Most cheeses are made from the…

FISH & CHIPS PREP + COOK TIME 55 MINUTES (+ REFRIGERATION) SERVES 4 1kg floury potatoes, peeled (see notes) sunflower or peanut oil, for deep–frying 600g skinless flathead fillets 1 cup (150g) self–raising flour, plus extra for dusting 1 teaspoon salt 1¼ cups (310ml) soda water, approximately, chilled lemon wedges, for serving TARTARE SAUCE 2/3 cup (200g) whole–egg mayonnaise 2 shallots (50g), chopped finely 2 tablespoons finely chopped cornichons 1 tablespoon rinsed, drained capers, chopped finely 1 tablespoon finely chopped fresh flat–leaf parsley 1 tablespoon lemon juice 1 Make tartare sauce. 2 Cut potatoes lengthways into 1.5cm thick slices; cut each slice lengthways into 1.5cm thick chips. Place chips in a bowl of iced water while preparing remaining potatoes to prevent discolouration. 3 Bring a large saucepan of salted water…

JUICY LUCY BURGER PREP + COOK TIME 55 MINUTES MAKES 8 1kg minced beef (see notes, previous page) 2 tablespoons Worcestershire sauce 4 cloves garlic, crushed 1¼ cups (125g) coarsely grated mozzarella ¾ cup (80g) coarsely grated cheddar 1 tablespoon olive oil 8 burger buns, split, toasted ⅓ cup (95g) Dijon mustard 8 small butter lettuce leaves 2 large tomatoes (440g), sliced thinly ⅓ cup (120g) tomato sauce 4 gherkins, sliced thinly lengthways 1 small brown onion (80g), halved, sliced thinly 1 Combine beef, Worcestershire sauce and garlic in a large bowl; season. Divide mixture into 16 equal portions. Using oiled or damp hands, form each portion into a thin 9cm pattie. Combine cheeses in a bowl. Place ¼ cup cheese over eight patties, leaving a 1cm border. Place remaining…

FRUIT SALAD TOWER TAKES UNDER 1 HOUR EQUIPMENT 25cm round cake board (to cover, see steps below) or a flat–based coloured plastic container melon baller 30 toothpicks MELON BASE 4kg whole round seedless watermelon 2kg whole rockmelon DECORATIONS 1kg honeydew melon, seeds scraped 2 kiwifruit, peeled, quartered 1 Trim both ends off the watermelon, leaving a 15cm wide middle section with two flat ends. Slice off skin around all sides to create eight even flat edges. Place in centre of cake board or on an upturned flat-based container. (The upturned container gives the fruit tower a little extra height.) 2 Trim ends off rockmelon, leaving a 12cm wide middle section with two flat ends. Scoop out seeds with a spoon. Slice off skin around all sides to create eight even…

HONEY JUMBLES PREP + COOK TIME 35 MINUTES (+ COOLING & REFRIGERATION) MAKES 40 60g butter, chopped ½ cup (110g) firmly packed brown sugar ¾ cup (270g) golden syrup (see notes) 1 egg, beaten lightly 2½ cups (375g) plain flour ½ cup (75g) self–raising flour ½ teaspoon bicarbonate of soda (baking soda) 2 teaspoons ground ginger 2 teaspoons mixed spice ICING 1 egg white 1½ cups (240g) icing sugar (see notes) 1 tablespoon lemon juice, approx. pink food colouring 1 Preheat oven to 160°C/140°C fan. Grease two large oven trays; line with baking paper. 2 Stir butter, sugar and syrup in a medium saucepan over low heat until sugar dissolves. Cool for 10 minutes. 3 Transfer cooled syrup mixture to a large bowl; stir in egg and sifted dry ingredients,…

A proud Aussie tradition From lamingtons and scones to meat pies and pavlova, baking has long played a significant role in Australia’s culinary history. It springs from a made-from-scratch heritage that proudly lives on in every school fete, fundraising bake-off, regional fair and agricultural show. It’s food fresh from the oven, above all designed to be shared, which is an enduring reflection of this country’s honest and generous spirit. Available where all good books are sold and at awwcookbooks.com.au…