Grilled peach salad and a classic Bellini
Sweet or savoury, the humble peach promises playfulness and satisfaction in any dish — or in a classic Bellini cocktail.
Alice Zaslavsky Recipes
Kingfish ceviche and chipotle mayo
In summer, a little less cooking can be a fine cure. That’s what makes ceviche such a useful dish to have up your sleeve.
Cheesy does it: Cacio e pepe verde
Spaghetti with cheese, lemon, pepper, greens … what’s not to love?
Treat yourself to a Halloween feast
If Halloween parties are an annual ritual in your household, this savoury pumpkin pie will be a hit.
Nail those spring carnival canapes
These snacks are delicious as a starter or canapé — give them a whirl for spring entertaining, and serve with something fizzy.
Finger food that’s fit for a pharaoh
Top this vibrant broad bean dip with all sorts of good things, and serve with pita bread gilded with dukkah.
Risotto verde
The verde paste stirred through this risotto elevates it to operatic levels. Serve with a spring salad made with peas and parmesan.
Spring chicken soup
Spring is in the air, and if that’s got your allergies up you’ll want something hot and steamy to eat. Chicken soup, of course!
Pork Saltimbocca
Saltimbocca translates loosely as ‘jump in the mouth’ because you just can’t wait to eat it! My version has a surprising twist.
Everything Green triangles
These tasty and nutritious triangles, covered with a seedy sprinkle, are sure to put smiles on faces. And yes, you may use your hands.
Fig and goat’s cheese quiche
Think of this tart as a cheeseboard: syrupy fig and honey; sharp, creamy goat’s cheese and gruyere; and a walnut crust for crunch.
Roasted cauli salad: it’s a cracker
Cauliflower happily soaks up whatever flavours you fancy; the more you throw at it, the more interesting it becomes.
Skin in the game
When cooked down, banana skin takes on the characteristics of eggplant: silky, slippery and neutral in flavour. It’s fantastic!
BBQ lamb cutlets and watermelon salad
Frenched lamb cutlets are like meaty lollypops, which makes them fun to eat. You can make this with other kinds of chops too.
Passionfruit cheesecake: a party in your mouth
This passionfruit cheesecake is a tribute to the season’s deep purple orbs, their pulp puckeringly tart yet so fragrant and sweet.
Tomato tonnato and upside-down tomato and onion tart
In the warmer months, tomatoes really sing with sunshine. These simple and delicious recipes really bring out the best in them.
Warm duck and cherry salad: it’s a quacker
Roasted cherries take this warm duck salad to the next level, balancing the gamey savouriness of the meat.
Flathead tempura: Fish fingers for adults
Flathead has a sweet flesh that flakes apart gorgeously. Add the zucchini and you have a gourmet winner.
Mango: it’s the taste of summer
The Weekend Australian Magazine’s new cookery writer, Alice Zaslavsky, kicks off with beautiful summer dishes starring mango.
The ultimate sticky date pudding
Sticky date pudding is my go-to winter dessert. This one has warming ginger in it, of course — but also a surprising ingredient.
Original URL: https://www.theaustralian.com.au/topics/alice-zaslavsky-recipes