This breezy Mediterranean dish highlights the beautiful sunny region of Marlborough. The fresh fruit and citrus notes inspired the lemon perfumed vinaigrette, which cuts the richness of the ocean trout and carries the lovely weight of wine.
The classic prawn cocktail is making a comeback at dinner parties and is big part of the gastro pub movement, but this time the retro dish has been given a makeover. Chef Paul Wilson joined Kerri-Anne to create this old time favourite.
Chef Tobi Puttock joined Kerri-Anne to cook a speciality dish from the Italian region of Lake Como - Fresh mozzarella with bagna cauda and roasted beetroots.
To celebrate Bastille Day Executive Chef of Patisse Vincent Gadan joined Kerri-Anne to show us how to create the perfect macaron, and display it in the traditional French way.
Gabriel Gate joined Kerri-Anne to make a delisios French treat; hazlenut meringue with chestnut cream and raspberries.
In the July Issue of the Women's Weekly, the food team have made a list of Australia's favourite ten cakes. Number one on the list is our favourite, the White chocolate mud cake.
In the July Issue of the Women's Weekly, the food team have made a list of Australia's favourite ten cakes. Number two on the list is this yummy Lemon sour cream cake.
What's not to love about this cake? It's one of our all-time favourites. It contains hazelnuts and raspberries, which keep it moist and delicious, not to mention a decadent mascarpone-based frosting.
In the July Issue of the Women's Weekly, the food team have made a list of Australia's favourite ten cakes. Number four on the list is this rich Mississippi mud cake.
Even though this gateau recipe was first published in The Weekly in the late 1960s and, later, in the original Australian Women's Weekly cookbook, it's still one of our most popular dessert recipes.
Coconut lovers will be head over heels for this recipe. There is a trick to making this cake properly. The butter, sugar and eggs need to be beaten to just the right stage for perfect results, but even imperfect results won't alter the delicious flavour.
This cake is best made a day ahead; keep, refrigerated, in an airtight container. Vienna almonds are whole almonds that have been coated in a toffee mixture. Any coffee flavoured liqueur, such as Kahlúa or Tia Maria, can be used in this recipe.
In the July Issue of the Women's Weekly, the food team have made a list of Australia's favourite ten cakes. Number eight on the list is this yummy Grand Marnier fruit cake.
The combination of chocolate and cherries is almost irresistible. This recipe, created in the Test Kitchen in the early 1980s, has certainly stood the test of time.
In the July Issue of the Women's Weekly, the food team have made a list of Australia's favourite ten cakes. Number ten on the list is this yummy Pistachio buttercake with orange honey syrup.
Luke Mangan and Guy Grossi join Kerri-Anne to cook a delicious dish, grilled lamb cutlets with zucchini, basil, pinenuts and currants.
Cake decorator Anethea Leonard joined Kerri-Anne to cook the perfect cupcake.