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  • The Australian Women’s Weekly Food

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    Jan 15, 2024 2 minutes

    ON SALE FEB 19

    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

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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 Food2 min read
    Masthead
    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
    The Australian Women’s Weekly Food1 min read
    Comfort Cuisine
    While meaty stews are often the comfort food of choice when the weather gets chilly, a big bowl of lentil soup is a great vegetarian substitute. Lentils have the second-highest ratio of protein per kilojoules of any legume, after soybeans, and are ri

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