2020-03-01 The Australian Womens Weekly Food

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Ed'sLetter

elcome to our

mouthwatering

March issue,

jam-packed

with recipes,

ideas and tips for everyday inspiration.

Weeknight cooking can become repetitive

and I firmly believe that there should be joy

in every dish. This month, we share a new

twist on family favourites, so get excited

about planning your mid-week menus with

our chicken dinners revisited (p44), fresh ways

withfishfillets(p52),‘glammed-up’mince

(p58)andfastafter-workmealsusing,yes,

onlyfouringredients(p72).

Speakingofjoy,freshvegiesareworth

celebrating– whethervegetariansormeat-

eaters,weshouldallbeeatingmoreofthem,

sotakea lookatourveganmains(p25)to

findwaysofmakingthemfamilyfavourites.

Whoknewthehumblepiemakerwould

becomea socialmediaphenomenon!We’ve

embracedthetrendbydevisinga hostof

dishesyou’dneverexpecttomakein this

versatileappliance.Wegiveyoua sneakpeek

ofournewcookbook,ThePieMaker(p130).

Travellingmustbeoneofthegreatestjoys.

I recentlyvisitedoneofmyfavouritecities,

Marrakech.It’sa uniqueexperiencetostayin

traditionalriads,roamtheoldcityandsouks,

anddelightin theheadyaromasofMoroccan

cooking.Onpage88,wepresenta lushfeast

perfectlysuitedforeasyentertaining.

Wealsosharethejoywithsweetmemories

ofcakestallbaking(p110),colourfulbirthday

cakes(p124)andcookingwithkids(p120).

Cookthecover

Exploretheamazing

potentialofthepiemaker

withourPub-styleGuinness

Beefpies,page10.

Untilnextmonth,happycooking!

Myfavourites

ThisMonth

Toptobottom:LambSaladWith

Pomegranate& Walnuts;Miso

Chicken& Stir-FriedGreens;

Strawberries& CreamShortcake.

FOLLOWUSONINSTAGRAM,

FACEBOOK& PINTEREST

@WOMENSWEEKLYFOOD

#THEWEEKLYEATS

FRAN ABDALLAOUI, EDITOR

3 #THEWEEKLYEATS