Alice Zaslavsky
Culinary Correspondent at ABC News (Australia)
Culinary Correspondent at ABC Radio Australia
Columnist at The Guardian Australia
Articles
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1 month ago |
theguardian.com | Alice Zaslavsky
Did you know Popeye the Sailor Man was a wellness influencer? When the US needed a Depression-era population, depleted of iron and coin, to eat meat-free, they turned to everyone’s favourite monochrome superhero. As Popeye downed tins of spinach, up went sales; canned spinach experienced a 30% increase, becoming a top-three food for US kids, after turkey and ice-cream.
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1 month ago |
theguardian.com | Alice Zaslavsky
Catalan snack pa amb tomàquet – or pan con tomate, or tomato bread – is usually as simple as rubbing garlic, then tomato on to crusty bread. Here though the tomatoes are given a quick confit on the cooktop in oil and chorizo fat to make them jammy and juicy, while the Turkish bread is sliced horizontally as a slab and baked to turn it into a giant, tanned and crispy crostini.
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1 month ago |
abc.net.au | Alice Zaslavsky
Alice is in the kitchen with comedian Chloe Petts, and today they're leaning into Chloe's love of big, bold Italian flavours. Together, they're making a Tuscan tomato bread soup — a dish that's essentially like a warm, comforting bowl of bruschetta. With sweet, simmered tomatoes, garlic, basil and torn ciabatta stirred right into the pot, it's rich, rustic, and deeply satisfying. Chloe's all-in from the first stir, proving that a few pantry staples can still pack a punch.
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2 months ago |
theguardian.com | Alice Zaslavsky
Chicken cacciatore is classically a “hunter’s stew”, but I’ve borrowed the general idea and stalked the produce aisle for fennel instead of fowl. I’ve flipped polenta on its head, too, turning it into free-form dumplings that add body and texture to the stew from above, rather than remaining hidden underneath. Braised fennel is just heavenly in the colder months and cooking it this way softens its fibrous, woolly edges and brings out even more floral notes.
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2 months ago |
msn.com | Alice Zaslavsky
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