The Australian Women’s Weekly Food

ECO-SMART KITCHEN

Awareness of the importance of sustainable cooking and living has grown rapidly in recent years. But where do you start if you’re new to the often overwhelming concept of sustainability? Making small changes consistently is a great starting ground, and one of the easiest starting points

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The Australian Women’s Weekly Food2 min lettiRegional & Ethnic
Special Sides
PREP + COOK TIME 1 HOUR SERVES 6 Preheat oven to 220°C/200°C fan. Trim leaves and stalks from 1.5kg red beetroot and 500g baby yellow beetroot; wash. Peel red beetroot; cut into 6 wedges. Keep yellow beetroot whole. Place all beetroot on a large pi
The Australian Women’s Weekly Food1 min lettiRegional & Ethnic
Kitchen Notes
You can brown the lamb on a grill plate over high heat for 5 minutes each side, before transferring to a preheated 200°C/ 180°C fan oven to roast as per the recipe. Chimichurri is an Argentinian herb sauce served with grilled meats. It can be mad
The Australian Women’s Weekly Food7 min lettiRegional & Ethnic
Let’s eat Japanese
Use a vegetable peeler or mandolin to make cucumber ribbons. PREP + COOK TIME (+ CHILLING) 35 MINUTES SERVES 4-6 500g chicken mince2 tablespoons Kewpie Mayonnaise Sriracha Flavour1 tablespoon grated ginger2 tablespoons cornflour1 small white oni