Hi guys, I wanted to share with you a great new food magazine I’ve discovered called Food To Love which is produced by the Australian Women’s Weekly. I first came across the Australian Women’s Weekly about 20 years ago when my sister-in-law gave me a copy of their Good Food for Babies and Toddlers. I was really pleased with it and some of the recipes I learnt from there, I still use on a regular basis today. So when I found a copy of the Australian Women’s Weekly magazine in a holiday home a couple of weeks ago, I ordered April’s edition straight away. Inside were some really helpful features like how to master cooking in a wok and ideas for using a ready-to-eat BBQ style roast chicken as well as the fact that all their recipes are triple tested.
If like me you want to try the recipes for using with a ready-to-eat roast chicken, but can’t find anywhere near you that sells a free-range one, then it’s worth trying Gwyneth Paltrow’s recipe for conventional oven rotisserie style chicken (Notes From My Kitchen Table, Boxtree 2011).
Or… buy a special Rotisserie oven; but that is probably not practical for most of us and detracts from the whole point of the feature!
Catching my eye also were recipes for a Fennel & Leek Gratin, Potato & Pumpkin Gnocci with Rocket Pesto, Chocolate & Fig Biscotti and a Caramelised Pear & Gingerbread Slice. And if I haven’t already mentioned it, the photography is gorgeous too. So why not give Food To Love a look in your local newsagent or order online (current or back issues) from newsstand.co.uk