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  • The Australian Women’s Weekly Food

    Masthead

    Mar 18, 2024 2 minutes

    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

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    The Australian Women’s Weekly Food2 min read
    Cracking Snacks
    PREP + COOK TIME 45 MINUTES (+ REFRIGERATION & COOLING) MAKES 12 Preheat oven to 180°C/160°C fan. Pulse 1½ cups almond meal, 1 egg, 30g chopped cold butter and ½ teaspoon salt in a food processor until mixture comes together. Knead lightly until smo
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    Pie In The Sky
    Cooked pastizzi can be frozen for up to 2 months. Thaw in the fridge overnight. Reheat in the pie maker for 8 minutes. If you are using frozen fillo pastry, thaw the pastry in the fridge the night before. You can make these pies with dried figs or
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    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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