The Australian Women’s Weekly Food

Masthead

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 EDITORS Bronwyn Phillips, Nicole Hickson

EDITOR THE AUSTRALIAN WOMEN’S WEEKLY Sophie Tedmanson

DIGITAL EDITOR Sarah McInerney

You’re reading a preview, subscribe to read more.

More from The Australian Women’s Weekly Food

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
The Australian Women’s Weekly Food1 min read
Fasta Pasta
It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith,
The Australian Women’s Weekly Food2 min read
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

Related