IN CONVERSATION WITH Alice Zaslavsky
Eat Well|Issue #43
Alice Zaslavsky is a broadcaster, award-winning author, teacher and the passionate food educator behind Phenomenom, a free digital food educational program for schools.
IN CONVERSATION WITH Alice Zaslavsky

Tell us about your journey into the food world. Where did it begin and how?

I come from a long line of "food people"; my great grandfather chose to be a cook in the Bolshevik army rather than fight, my great uncle wrote a cookbook in the Soviet Union and, of course, all of the women in my family are the kind who knew how to make something from whatever they could find. Some of my fondest childhood memories are in the vegetable patch of my grandpa's dacha (weekender), picking tomatoes off the vine or pinching persimmons off the trees. He recreated what he could when we moved here too, planting fruit trees and making his own wine (which Georgians are especially good at, might I add). My own entry into that world professionally was a little more convoluted - I was a teacher and always looking for excuses to get food into lessons, until I realised I was talking about food more than I was history or English. So, I upskilled in order to teach a full unit about food and culture at a trade college in Melbourne and that's where the MasterChef auditions were taking place. I auditioned to have the chance to continue building my skillset and meet likeminded people. That was a decade ago! The rest, as they say, is history.

What are your three top tips for helping kids to connect with their food?

Diese Geschichte stammt aus der Issue #43-Ausgabe von Eat Well.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

Diese Geschichte stammt aus der Issue #43-Ausgabe von Eat Well.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

WEITERE ARTIKEL AUS EAT WELLAlle anzeigen
ARE YOU TO FU enough?
Eat Well

ARE YOU TO FU enough?

Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.

time-read
4 Minuten  |
Issue #47
Sweet TRAYBAKES
Eat Well

Sweet TRAYBAKES

Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.

time-read
10 Minuten  |
Issue #47
ROLL UP
Eat Well

ROLL UP

When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.

time-read
7 Minuten  |
Issue #47
RICE BOWL Lunches
Eat Well

RICE BOWL Lunches

If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.

time-read
10 Minuten  |
Issue #47
PLANT-BASED PIES
Eat Well

PLANT-BASED PIES

Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.

time-read
10+ Minuten  |
Issue #47
20 FOOD CRAVING HACKS
Eat Well

20 FOOD CRAVING HACKS

Decipher the deeper causes of your cravings and discover tricks to curtail them.

time-read
5 Minuten  |
Issue #47
Eggplant (Solanum melongena L)
Eat Well

Eggplant (Solanum melongena L)

Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.

time-read
3 Minuten  |
Issue #47
5 PANTRY SAVIOURS
Eat Well

5 PANTRY SAVIOURS

Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.

time-read
4 Minuten  |
Issue #46
Cucumber (Cucumis sativus)
Eat Well

Cucumber (Cucumis sativus)

Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.

time-read
3 Minuten  |
Issue #46
Our Chefs
Eat Well

Our Chefs

Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.

time-read
6 Minuten  |
Issue #46