Authentically Aussie
The Australian Women's Weekly Food|Issue 78 2022
Celebrate everything that bakes Australia great with these iconic recipes.
OLIVIA BLACKMORE
Authentically Aussie

from the Test Kitchen - Classic pavlova

Pavlova can be baked a day ahead; store in an airtight container in a cool, dry place. Assemble with cream and fruit close to serving.

Classic pavlova

PREP + COOK TIME 1 HOUR 50 MINUTES (+ COOLING) SERVES 8

4 egg whites, at room temperature

1 cup (220g) caster sugar

½ teaspoon vanilla extract

¾ teaspoon white vinegar

300ml thickened cream

250g strawberries, halved

125g blueberries

¼ cup (60ml) passionfruit pulp

1 Preheat oven to 130°C/110°C fan. Mark an 18cm circle on a sheet of baking paper; place paper, marked-side down, on a large oven tray.

2 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves, or until mixture is thick and glossy. Add vanilla and vinegar; beat until just combined.

3 Spread the meringue mixture inside the marked circle on the tray; level the top with a spatula.

4 Bake meringue for 1½ hours or until dry to the touch. Turn oven off; cool pavlova in oven with door ajar.

5 Just before serving, beat cream in a small bowl with an electric mixer until soft peaks form. Spoon cream on pavlova, then top with berries and drizzle with passionfruit.

from the Test Kitchen - Lamingtons

Esta historia es de la edición Issue 78 2022 de The Australian Women's Weekly Food.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

Esta historia es de la edición Issue 78 2022 de The Australian Women's Weekly Food.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

MÁS HISTORIAS DE THE AUSTRALIAN WOMEN'S WEEKLY FOODVer todo
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 minutos  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 minutos  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 minutos  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 minutos  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 minutos  |
Issue 93