The Australian Women’s Weekly Food

Editor’s Letter

Welcome to our cosy autumn issue. It’s our intention this month to inspire you with the gorgeous Aussie produce this season has to offer. Think slow

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The Australian Women’s Weekly Food1 mnt membacaRegional & Ethnic
Catch Up Our Top Posts And Favourite Reader Pics This Month
We’ve been celebrating the 40th anniversary of our famous cookbook, but @melbourneminor’s cake of our cake book takes the cake! Happy Birthday Rav! We knew this rich, fragrant Middle Eastern Beef with Herbed Couscous would be a crowd-pleaser. Head
The Australian Women’s Weekly Food1 mnt membacaCookbooks, Food, & Wine
Test Kitchen Notes
Spatchcock is also called poussin or small chicken. You can swap the spatchcocks for 6 (960g) or 12 quail (1.9kg), depending on appetites. One quail per serve is a light meal; serve with some substantial sides. If using quail, reduce cooking time
The Australian Women’s Weekly Food3 mnt membacaCookbooks, Food, & Wine
LET’S Celebrate
PREP + COOK TIME 35 MINUTES MAKES 32 1 cup (150g) plain flour3 eggs1 tablespoon water2 cups (150g) panko breadcrumbs½ cup (50g) white sesame seeds½ cup (50g) black sesame seeds1kg chicken breast fillets, sliced thickly on the diagonalvegetable oil