The Australian Women’s Weekly Food

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The team

EDITOR Frances Abdallaoui

EDITORIAL DIRECTOR ARE MEDIA BOOKS Sophia Young

CREATIVE DIRECTOR Joshua Beggs

FOOD EDITOR Sandy Goh

CONTENT EDITOR Chanel Gellin

SENIOR DESIGNERS Leisa Demerdash, Madeleine Wright

CHIEF COPY EDITOR Georgia Moore

COPY EDITOR Bronwyn Phillips

DIGITAL EDITOR WOMENSWEEKLYFOOD.COM.AU

Sarah McInerney

COVER PHOTOGRAPHY

John Paul Urizar

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The Australian Women’s Weekly Food1 min read
Road trip Essentials
You will need about 1 bunch parsley for this recipe. If you have leftover roast chicken, use this instead of barbecued chicken. The filling can be prepared to the end of step 1 up to 2 days in advance and refrigerated in an airtight container. Make s
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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
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In Season: Bananas
All the information you need to pick the right banana for your recipe. Most common variety available in Australia. A medium-sized fruit with creamy and smooth texture and thin peel. Bananas dipped in food-grade red wax to indicate that it is organi

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