(Interesting that butter is always given as a weight in grams in my copy but everything else is given in cups, tablepsoons or teaspoons).

Perhaps they publish nonmetric measures for cookbooks distributed in North America. It makes it very confusing (see the conversion table I quote to Vince from the back of this book). It would be Much easier if metric were used (I even have a measuring cups that will measure decilitres as used in Europe, they aren't used here in Canada.)

Maybe somebody who lives in Sydney could get ahold of the magazine and clear up this confusion.