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BIZARRE: 2 - What They Never Told You

Enjoy a bite to eat with Alice Zaslavsky on ABC

Why the former teacher swapped the classroom for the TV studio.

Newcastle Herald

Lettuce eat cake: Alice Zaslavsky’s iceberg head with retro dressing, plus two more spring salad recipes

The author shares a recipe from her new cookbook for lettuce ‘cake’, throws together an asparagus and radish number – and puts strawberries in a salad

The Guardian - AU

Easy and cheesy: Alice Zaslavsky’s cauliflower and asparagus mac ‘n’ cheese – recipe

The cookbook author’s recipe takes a bechamel-free approach to achieve a double-veg, double-cheese macaroni in minutes

The Guardian - AU

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Speedy, silky and saucy: Alice Zaslavsky’s prawn, macadamia and asparagus stir-fry – recipe

With a little ‘velveting’, the cookbook author serves up a spring winner that’s versatile enough to make year-round

The Guardian - AU

Hideously delicious: Alice Zaslavsky’s salt baked butterflied celeriac cheese

The cookbook author shares the easiest way to clean the octopus of vegetables and shares a slow but simple side dish slathered in cheat’s bechamel

The Guardian - AU

Full steam ahead: Alice Zaslavsky’s chicken drumsticks with spring onion oil and cucumber salad

The cookbook author riffs on Chinese white-cut chicken for a recipe that harnesses the power of steam – plus soup, salad and sizzled spring onions

The Guardian - AU

Broccolini: how ‘fun time’ between vegetables spawned a side-dish star

Ubiquitous green stemmed from Japanese seed laboratory in 1993 and is licensed to companies that grow and sell a bunch of it around the world

The Guardian - AU

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On the pulse: Alice Zaslavsky’s spicy pumpkin, sweet potato and coconut dal recipe

The cookbook author shares a comfort dish of fast-cooking red split lentils, winter veg and warming spices, best topped with a dollop of yoghurt

The Guardian - AU

Do these kitchen hacks cut it? Five new (and possibly improved) ways to peel, slice and juice your fruit

From pith-free citrus to shaking your grapes, we put five techniques from fruit experts – and online renegades – under the knife

The Guardian - AU

Green is good: Alice Zaslavsky’s winter pie with brussels sprouts, leeks and cheesy potato – recipe

In her vegetarian twist on shepherd’s pie, the cookbook author makes the most of winter vegetables – and leftover potato mash.

The Guardian - AU

Making ends meat: Australians can save up to $20 a kg by changing where they shop

Guardian Australia visited a range of stores and found red meat and fish can still be affordable during the cost-of-living crisis

The Guardian - AU

Gourd almighty! Alice Zaslavsky’s recipe for pumpkin fritters with spiced chickpea couscous

Anything zucchinis can do, pumpkin can do better, says the cookbook author – including this fuss-free meal of fritters with pickles

The Guardian - AU

Something to sprout about: brussels among Australia’s best-value fruit and veg for June

Winter brings a glut of imperial mandarins, ripe kiwifruit and cheap celery, while Queensland strawberries are waiting in the wings

The Guardian - AU

Taming of the shroom: Alice Zaslavsky’s tips for storing fungi – and her autumn fry-up recipe

You should store mushrooms in the fridge door, says the cookbook author – and fry them with potatoes, dill and plenty of butter

The Guardian - AU

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The Guardian - AU

Awe-bergine: Alice Zaslavsky’s low-fuss recipe for stuffed eggplant parmigiana

The cookbook author scores, salts and stuffs the eggplants with a cheesy and herby breadcrumb mix. The result? A soft and saucy vegetarian midweeker

The Guardian - AU

Pot of gold: Alice Zaslavsky’s recipe for one-pan angel hair pasta with tomatoes and burrata

In this quick and easy midweek recipe, the cookbook author goes big on flavour – with minimal washing up

The Guardian - AU

Dinner, all wrapped up: Alice Zaslavsky’s recipe for fishfinger tacos

It really is easy to crumb flathead from scratch, the cookbook author says – especially with some judicious use of Kewpie mayonnaise. But, at a pinch, frozen fishfingers will do

The Guardian - AU

Beach dates, board games and elaborate lasagne: Australians of different faiths on their Christmas Day traditions

Australians of varied cultural and religious backgrounds share how they mark 25 December

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The Guardian - AU

Griddle me this: Alice Zaslavsky’s charred and creamed corn with lemon-spring onion oil

In this springtime recipe, the cookbook author combines flame-kissed vegetables in a dish that’s somewhere between a dip, chowder and smooth creamed corn

The Guardian - AU

‘What do you call these, love?’: Alice Zaslavsky’s chicken and cauliflower rissoles

Riffing on her mother’s recipe for kotletki, the cookbook author adds panko crumbs and finely chopped veg for fluffy, crunchy patties

The Guardian - AU

Alice Zaslavsky’s fungi fettuccine: yes, you can wash mushrooms!

Many things we’ve been taught about cooking mushrooms are wrong, says the cookbook author, who advocates the wet-fry technique for tastier results

The Guardian - AU

Springtime rice with spiced tomato paste: Alice Zaslavsky’s veg-powered midweek meal

The cookbook author’s recipe – a global take on a Georgian classic – uses broken rice to achieve a creamy risotto-like consistency, with bright, seasonal vegetables

AAP

It's bin a tough time for fresh veg despite price hikes

Australian consumers are buying less at the shops because of rising prices, but they are continuing to bin large amounts of fresh produce, new data shows.

The Guardian - AU

The ultimate kid-friendly recipe? Alice Zaslavsky’s tray-bake pizza

It’s hands-on, versatile and tastes as good as it looks. For an easy school holiday cooking project for children of all ages, pizza is perfect

The Guardian - AU

Alice Zaslavsky’s recipe for colcannon with brussels sprouts and leeks: stalk, leaves and all

Many recipes call for only the white parts of the leek, but the leaves have a cabbagey flavour that’s just tops, says the cookbook author

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