The New Classics: Food We Love Today by Australian Women's Weekly

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  • Avocado Caprese salad

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Salads; Appetizers / starters; Italian; Vegetarian
    • Ingredients: tomatoes on the vine; avocados; basil; balsamic vinegar; cherry bocconcini mozzarella cheese
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  • Tom yum goong

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Soups; Thai
    • Ingredients: fish stock; coriander roots; lemon grass; kaffir lime leaves; fresh ginger; Thai chillies; fish sauce; king prawns; green onions; coriander leaves; Thai basil; limes
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  • Cream of roasted garlic and potato soup

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Soups; Cooking ahead
    • Ingredients: garlic; brown onions; thyme; potatoes; chicken stock; cream
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  • Salt and pepper baby octopus with aïoli

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Salads; Sauces, general; Main course; Appetizers / starters
    • Ingredients: baby octopus; mesclun; Lebanese cucumbers; cherry tomatoes; egg yolks; olive oil; lemons; salt; black peppercorns
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  • Basic pizza dough

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Pizza & calzones; Vegan; Vegetarian
    • Ingredients: plain flour; dried yeast; store-cupboard ingredients
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  • Onion, anchovy and olive pizzetta

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Pizza & calzones; Appetizers / starters; Entertaining & parties
    • Ingredients: plain flour; dried yeast; brown onions; dry sherry; tomato paste; anchovies; Kalamata olives; oregano
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  • Semi-dried tomato, basil pesto and ricotta pizzetta

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Pizza & calzones; Appetizers / starters; Entertaining & parties; Vegetarian
    • Ingredients: plain flour; dried yeast; basil; pine nuts; Parmesan cheese; ricotta cheese; semi-dried tomatoes; long red chillies
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  • Fig, prosciutto and goat cheese pizzetta

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Pizza & calzones; Appetizers / starters; Entertaining & parties
    • Ingredients: plain flour; dried yeast; store-cupboard ingredients; tomato pasta sauce; goat cheese; figs; prosciutto; baby rocket
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  • Tuna tartare with avocado salsa and Parmesan crisps

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Dressings & marinades; Appetizers / starters; Main course
    • Ingredients: Parmesan cheese; long red chillies; sashimi grade tuna; avocados; tomatoes; red onions; coriander leaves; limes; coriander roots
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  • Chinese wonton soup

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Soups; Cooking ahead; Chinese
    • Ingredients: chicken bones; carrots; fresh ginger; red Thai chiles; pork mince; green onions; water chestnuts; coriander leaves; sesame oil; Chinese cooking wine; soy sauce; wonton wrappers; watercress; shiitake mushrooms
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  • White wine risotto cakes with smoked chicken

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Rice dishes; Appetizers / starters
    • Ingredients: chicken stock; Arborio rice; dry white wine; Parmesan cheese; basil; sour cream; baby rocket; smoked chicken breasts
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  • Peking duck rolls

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Sandwiches & burgers; Appetizers / starters; Chinese
    • Ingredients: Chinese barbecue duck; green onions; rice paper wrappers; hoisin sauce; plum sauce; Lebanese cucumbers
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  • Coconut chicken rolls

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Sandwiches & burgers; Appetizers / starters; Vietnamese
    • Ingredients: chicken tenderloins; canned coconut cream; lemon grass; fresh ginger; coriander roots; snow peas; coriander leaves; rice paper wrappers
    • Accompaniments: Sweet chilli dipping sauce
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  • Sweet chilli dipping sauce

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

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  • Noodle and vegetable rolls

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Sandwiches & burgers; Appetizers / starters; Vietnamese
    • Ingredients: rice vermicelli noodles; carrots; Chinese cabbage; fish sauce; lemons; rice paper wrappers; mint
    • Accompaniments: Sweet chilli dipping sauce
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  • Pork and prawn rolls

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Sandwiches & burgers; Appetizers / starters; Vietnamese
    • Ingredients: pork belly; king prawns; iceberg lettuce; bean sprouts; mint; rice paper wrappers
    • Accompaniments: Hoisin and peanut dipping sauce
    show

  • Hoisin and peanut dipping sauce

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Vietnamese
    • Ingredients: rice vinegar; hoisin sauce; roasted unsalted peanuts
    • Accompaniments: Pork and prawn rolls
    show

  • Penne with char-grilled capsicum and pine nuts

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Grills & BBQ; Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: red capsicums; penne pasta; pine nuts; red Thai chiles; lemons; baby rocket; fetta cheese
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  • Chicken laksa

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Soups; Malaysian
    • Ingredients: kaffir lime leaves; chicken thighs; laksa curry paste; coconut milk; red Thai chiles; Singapore noodles; palm sugar; limes; fish sauce; tofu puffs; bean sprouts; coriander leaves; Vietnamese mint; rice stick noodles
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  • Caesar salad

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Salads; Side dish; American
    • Ingredients: ciabatta bread; store-cupboard ingredients; baby cos lettuce; Parmesan cheese; Worcestershire sauce
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  • Pork and chicken sang choy bow

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: pork fillets; char siu sauce; peanut oil; chicken mince; shiitake mushrooms; canned water chestnuts; green onions; oyster sauce; soy sauce; sesame oil; bean sprouts; iceberg lettuce
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  • Asian duck salad

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Salads; Dressings & marinades; Main course; Asian
    • Ingredients: Chinese barbecue duck; snow peas; mangoes; shallots; mizuna; mint; coriander leaves; long red chillies; fish sauce; palm sugar; limes; peanut oil
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  • Duck salad with mandarin and pomegranate

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Dressings & marinades; Salads; Main course; Persian
    • Ingredients: Chinese barbecue duck; sugar snap peas; mandarin oranges; mignonette lettuce; pomegranate seeds; slivered almonds
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  • Vietnamese chicken salad

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Dressings & marinades; Salads; Main course; Vietnamese
    • Ingredients: chicken breasts; carrots; rice wine vinegar; bean sprouts; Savoy cabbage; Vietnamese mint; coriander leaves; dry-roasted peanuts; fried shallots; fish sauce; limes
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  • Slow-roasted mushrooms with creamy polenta

    from The New Classics: Food We Love Today The New Classics by Australian Women's Weekly

    • Categories: Side dish; Main course; Vegetarian
    • Ingredients: oyster mushrooms; shiitake mushrooms; Swiss brown mushrooms; flat mushrooms; vine tomatoes; red onions; dried porcini mushrooms; milk; polenta; Parmesan cheese; chives; parsley
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  • ISBN 10 1863964088
  • ISBN 13 9781863964081
  • Published Apr 01 2005
  • Format Paperback
  • Page Count 120
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd
  • Imprint ACP Publishing Pty Ltd

Publishers Text

What we eat has changed a lot over the past few years. What used to be thought of as a classic dish is now regarded as old-fashioned. New Classics are fresh, simple usually (but not always) fast, and easy to cook. Frittata is a new classic, so is risotto. There are fish classics and vegetable classics, Salad classics, meat classics and of course dessert & cake classics

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