With potassium-filled bananas and magnesium-packed cacao and tahini, this delicious smoothie from The Australian Women's Weekly's 'Juices and Smoothies' cookbook is designed to help relieve cramps during that time of the month.
Chana dhal with chutney yoghurt
This flavoursome lentil and chickpea curry from The Australian Women's Weekly's 'Fast Favourite Dinners' cookbook will take you from dinner through to lunch the next day - too easy!
The Australian Women's Weekly beautiful biscuits recipes
From satay cheesettes and our best-ever chocolate chip cookies to the kids' favourites of hundreds and thousands biscuits, these retro recipes from the Australian Women's Weekly's 'Big Book Of Beautiful Biscuits' cookbook are the ones we just keep on coming back to. Let's get baking!
This banana and berry smoothie bowl is our answer to eating sorbet for breakfast. Or, if you like, enjoy it as a healthy vegan dessert after dinner. Recipe by The Australian Women's Weekly.
This luscious mousse, from The Australian Women's Weekly's 'Sugar-Free For Everyone' cookbook, is full of berries and honey for a naturally sweet, guilt-free dessert. It can also be enjoyed as a smoothie.
Add another 2 teaspoons oil to the wok with green onion, garlic and ginger; stir-fry for 2 minutes or until fragrant. Add to bowl with beef. Heat remaining oil in wok, add mushrooms.
Roast pork shoulder with stuffed onions and pickled pear
Make a statement with this beautiful roast from The Australian Women's Weekly's 'The Butcher' cookbook. With sweet stuffed onions, pickled pears and crackling to die for, it's sure to be requested time and time again.