A few weeks I was lucky enough to go to the Australian Women’s Weekly Cooking School Cookbook and Cooking Classes launch held at the AWW Test Kitchen at ACP Headquarters in Park Street in the Sydney CBD.
Pamela Clark and her team of foodies launched the amazing new book touted as The ultimate guide for learning to cook step-by-step with Triple TestedÂ® recipes that you can trust!
The Australian Women\’s Weekly has been teaching Australia how to cook for more than 75 years and the new The AWW Cooking School is a comprehensive guide to all the wisdom and expertise of The Australian Women\’s Weekly Test Kitchen in an easy to follow step-by-step format.
The AWW Cooking School will be the new cooking bible for every family kitchen. The big cookbook not only teaches beginners to cook and master the basics but it also shows the experienced cook how to improve on their cooking skills.Â It’s been noted that we are losing the traditional skills in the kitchen that were always passed down through families:
“Using this book is like attending a cooking class in your very own kitchen. We\’re with you every step of the way. We want to educate and inspire people to cook for themselves, their friends and families and, in so doing, promote an interest in developing their confidence and cooking skills. ” says Pamela Clark, Test Kitchen Director, The Australian Women\’s Weekly
There are more than 450 recipes and techniques from roasts, curries, preserves, desserts and a chapter for the kids.
I thoroughly enjoyed the evening, chatting the ears off foodie greats such as Suzanne Gibbs, the Food Director of Australian Good Food Magazine (daughter of Margaret Fulton, Food Royalty) and author of short-listed World Food Media Awards book, The Thrifty Kitchen.
We ate the most delectable and delicious finger food that tingled the senses and melted in your mouth.Â The delectable treats were from ACP’s gem of a party food book, Fizz bursting with recipes for cocktails â€“ both classic and contemporary â€“ and one-bite party food.Â We ate:
- Sticky pork on betel leaves p 73
- Prawn, avocado & chilli tarts p 80
- Caramalised onion and goats cheese tarts p 111
- Sweet corn fritters with rocket puree p 31
- Lamb cutlets with dukkah p 57
- Peach Bellini p 85
Our review of the book will be up shortly and if you are interested in learning to cook from Pamela Clark herself at The Australian Women’s Weekly Test Kitchen, have a look at the flyer in the gallery for further details on her Cooking Classes or read our separate post.
Courtesy of AWW & ACP
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