Latest news with #WesleyMitton
ABC News
03-05-2025
- Lifestyle
- ABC News
A Bite To Eat With Alice: All-in veg frittata
John Pearce aka The Purple Wiggle joins Alice in the kitchen and John loves a no-fuss meal that's both hearty, and packed with flavour. So, Alice is making this all-in veg frittata — a perfect balance of comfort and practicality. A mix of colourful root vegetables and eggs set the foundation for a hearty and flavourful frittata. ( ABC TV: Wesley Mitton ) Using a mix of roasted root vegetables, fresh greens and soft herbs, this dish is a great way to use up what's on hand, while still delivering on taste. Roasting root vegetables enhances their natural sweetness and adds deep flavour to this hearty frittata. ( ABC TV: Wesley Mitton ) Whether served warm for brunch or enjoyed cold the next day, this frittata is a simple yet satisfying staple that's perfect for sharing. The key to a great frittata? A well-mixed egg base packed with vibrant roasted vegetables and fresh greens. ( ABC TV: Wesley Mitton ) Tips Keep the skins on: The skin of the potatoes holds a lot of flavour and texture, so no need to peel them. Great for fussy eaters: Frittata is an easy way to sneak in extra veggies, without them being too noticeable. Make it mini: Use muffin tins for individually portioned frittatas, perfect for meal prep or lunch boxes. Use what you have: This recipe is super versatile — swap in any veggies from the fridge or freezer. This recipe appears in A Bite to Eat with Alice, a new nightly cooking show and weeknights at 5pm on ABC TV. Sign up to the ABC Lifestyle newsletter Get a mid-week boost and receive easy recipes, wellbeing ideas, and home and garden tips in your inbox every Wednesday. You'll also receive a monthly newsletter of our best recipes. Your information is being handled in accordance with the Email address Subscribe Preheat the oven to 160°C fan=forced (180°C conventional). In a large mixing bowl, combine the eggs, milk, cheese (if using), mustard, salt and pepper. Whisk with a fork to mix everything thoroughly. Add the roasted vegetables, peas, snake beans, spinach and herbs to the bowl (save a little of the soft herb for garnish). Fold the ingredients into the egg mixture, using the fork. Heat a non-stick ovenproof pan (approximately 26cm) over a medium heat. Once the pan is hot, add the butter and let it melt and sizzle. Pour the frittata mixture into the pan, then jiggle the pan gently to distribute the contents evenly. Remove the pan from the heat and transfer it to the preheated oven for approximately 25—30 minutes, or until the middle of the frittata is just firm to the touch. Once set, remove the frittata from the oven and allow it to cool for about 10—20 minutes. Use a spatula to carefully remove the frittata from the pan and slice it into wedges or squares. Garnish with the reserved soft herbs, a sprinkle of salt flakes and a crack of pepper.
ABC News
03-05-2025
- Entertainment
- ABC News
A Bite To Eat With Alice: Nornie Bero's confit octopus with native chimichurri
Alice is joined in the kitchen by Nornie Bero, who shares a truly special dish — her confit octopus with native chimichurri. Known for celebrating fresh, local and native ingredients, Nornie showcases how simple yet deeply flavourful Australian bush foods can be. Fresh octopus should be firm, glossy, and have a slight ocean scent. ( ABC TV: Wesley Mitton ) Native greens in full glory — saltbush and warrigal greens bring a bold, earthy flavour to this vibrant chimichurri. ( ABC TV: Wesley Mitton ) This dish is a labour of love, slow-poaching octopus in aromatic olive oil with fennel, garlic and native spices to create a melt-in-your-mouth texture. It's then grilled to develop a smoky char, before being topped with a bright and zesty native chimichurri made with saltbush, warrigal greens, and pepperberries. Despite appearances, this dish is really as simple as whacking it in a tray, and popping it into the oven. ( ABC TV: Wesley Mitton ) A true showcase of native Australian flavours, this dish highlights the beauty of cooking with local ingredients, while delivering restaurant-quality results at home. The octopus shrinks as it slow-cooks, intensifying its flavour and creating melt-in-your-mouth tenderness. ( ABC TV: Wesley Mitton ) A bold, herb-packed native chimichurri, featuring Australian ingredients like saltbush and warrigal greens. ( ABC TV: Wesley Mitton ) Tips Wash the octopus thoroughly to remove any stickiness from the suckers. Save the leftover oil: Store it in an airtight container and use it as a seafood-infused oil for other dishes. Pepperberry is sometimes called mountain berry in supermarkets, so keep an eye out for both names. Seal the foil tightly over the dish to trap heat and ensure the octopus poaches evenly. Saltbush has a flavour similar to oregano , making it a great native herb to cook with. Gently mix the greens in the mortar instead of bruising them, to preserve their fresh flavour. The octopus can be confited the day before and left in the fridge overnight, making prep easier. This recipe appears in A Bite to Eat with Alice, a new nightly cooking show and weeknights at 5pm on ABC TV. Sign up to the ABC Lifestyle newsletter Get a mid-week boost and receive easy recipes, wellbeing ideas, and home and garden tips in your inbox every Wednesday. You'll also receive a monthly newsletter of our best recipes. Your information is being handled in accordance with the Email address Subscribe Preheat oven to 190°C fan-forced (200°C conventional). In a bowl, combine the octopus and salt, wash and rinse well. Place fennel tops, pepperberries, tarragon, garlic, shallots and chili in a baking tray. Top with octopus and cover with olive oil. Place baking paper on top and cover with foil. Place in the oven to poach for 1 hour. Once cooked, remove the octopus from oil and place into an ice bath to cool. Slice and grill on each side until golden brown. Meanwhile, prepare the warrigal and saltbush chimichurri. Combine the warrigal greens, saltbush, coriander and chili in a bowl. Add the olive oil, then the vinegar and oregano, and season with pepperberry and salt. To serve, top the grilled octopus with native chimichurri.
ABC News
26-04-2025
- Entertainment
- ABC News
A Bite To Eat With Alice: Pear and coconut crumble
A crumble is one of the first dishes Alice learned to make, and this pear and coconut crumble holds a special place in her heart. Now, she's sharing it with Elizabeth Chong, bringing together caramelised pears and a crisp, nutty oat topping. Preparing the pears — peeled, cored and sliced for even cooking. Keeping the slices uniform ensures they bake to soft, sweet perfection. ( ABC TV: Wesley Mitton ) The coconut adds a subtle chewiness, giving a tropical twist to this classic dessert. Rubbing cold butter into the crumble mixture helps create a deliciously crisp and golden topping. Use your fingertips to keep the butter from melting too quickly. ( ABC TV: Wesley Mitton ) Whether served warm with ice cream or a drizzle of cream, this comforting bake is all about simple ingredients coming together beautifully. A generous layer of crunchy oat, almond, and coconut topping sits over spiced pears, ready to bake into a golden, bubbling crumble. ( ABC TV: Wesley Mitton ) Tips Choose firm but ripe pears: They'll hold their shape during baking and won't turn to mush. Slice evenly: Try to cut the pear slices roughly the same size, so they cook evenly. Use cold butter: Cold butter helps you achieve a crumbly texture in the topping. Work it through quickly with your fingertips to avoid melting it. Don't over-mix the crumble: Stop mixing once you have rough, chunky crumbs. This gives a better, crunchier texture on top. Pulse the crumble in a food processor: If using a processor, just pulse a few times. Over-mixing can make it too dense. Add the maple at the end: Drizzling the maple syrup after rubbing in the butter helps give the crumble those golden sticky bits. This recipe appears in A Bite to Eat with Alice, a new nightly cooking show and weeknights at 5pm on ABC TV. Sign up to the ABC Lifestyle newsletter Get a mid-week boost and receive easy recipes, wellbeing ideas, and home and garden tips in your inbox every Wednesday. You'll also receive a monthly newsletter of our best recipes. Your information is being handled in accordance with the Email address Subscribe Preheat your oven to 170°C (190°C conventional). In a large mixing bowl, combine the sliced pears, lemon juice, maple, vanilla, cinnamon, nutmeg and ginger. Toss to coat evenly. Transfer the pear mixture to a 20x20cm baking dish, spreading it out in an even layer. In another mixing bowl, combine the rolled oats, almond meal, chopped almonds, shredded coconut, cinnamon and nutmeg. Add the cold butter and using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This can also be done with a food processor, pressing the pulse button. Drizzle the maple and sprinkle the salt over the crumble mixture, then stir to combine. Scatter the crumble topping evenly over the pear filling in the baking dish. Bake for 50 minutes, or until the topping is golden brown and the filling is bubbling. Remove the crumble from the oven and let it cool for at least 10 minutes before serving. Enjoy warm with a dollop of Greek yoghurt, a scoop of vanilla ice cream or a drizzle of pouring cream.
ABC News
22-04-2025
- Entertainment
- ABC News
A Bite To Eat With Alice: Eddie Perfect fish pie
When Eddie Perfect is in the kitchen, Alice knows it's time for a dish that delivers comfort, flavour and a little bit of fun. The key to a perfect fish pie? A mix of fresh white fish, smoked cod and prawns, for layers of flavour and texture. ( ABC TV: Wesley Mitton ) This 'Perfect' fish pie is a rich and creamy classic, packed with tender white fish, smoky cod and sweet prawns, all wrapped in a velvety, herb-infused sauce. A rich and velvety white sauce forms the base of the perfect fish pie — don't skip the nutmeg for that extra depth of flavour. ( ABC TV: Wesley Mitton ) Topped with golden, flaky puff pastry, it's a guaranteed crowd-pleaser. Whether you're making it for a cosy family dinner or a special occasion, this pie is the ultimate warm and satisfying dish (just don't forget to get creative with your pastry decorations). Let the filling cool slightly before adding the pastry — this helps prevent a soggy base and ensures a crisp, golden topping. ( ABC TV: Wesley Mitton ) Tips Check the roux by smell: You'll know your roux is ready when it starts to smell like freshly-baked cookies — this means the flour is cooked and won't taste raw. Prevent a skin on the sauce: Cover the white sauce with baking paper while it cools, to stop a skin from forming and keep it smooth. Swap the fish: You can use any firm white fish in this recipe, so feel free to substitute based on what's fresh or available. Save your pastry offcuts: Any leftover pastry trimmings can be rolled into a ball and frozen for later use — perfect for future pies or small pastries! This recipe appears in A Bite to Eat with Alice, a new nightly cooking show and weeknights at 5pm on ABC TV. Sign up to the ABC Lifestyle newsletter Get a mid-week boost and receive easy recipes, wellbeing ideas, and home and garden tips in your inbox every Wednesday. You'll also receive a monthly newsletter of our best recipes. Your information is being handled in accordance with the Email address Subscribe Preheat the oven to 180°C (200°C conventional). Stick 1 clove into each onion chunk and place in a small saucepan. Add the milk and bay leaves. Bring to a gentle boil, then reduce heat to low and simmer for about 8 minutes. Strain the cooking liquid into a clean bowl, reserving milk and discarding solids. Melt the butter in a large saucepan over a low heat. Add the flour and cook, stirring for 1—2 minutes, until the flour smells like cookies. Add reserved milk and cook, stirring until the mixture starts to thicken. Add cream and simmer for 5 minutes. Rasp in the nutmeg, add the herbs, then season with salt and pepper. Remove from the heat and allow to cool for 10 minutes on the bench. Once cooled gently stir through the fish, smoked cod, prawns and eggs. Transfer the fish mixture into a baking dish 22x27x5cm. Place a single large piece of pastry over the filling to cover the fish mixture, then use a fork to press around the edge of the dish to seal. Cut off any excess pastry and make shapes with it to decorate the pie (anything aquatic welcomed and encouraged). Cut 2 slashes in the top of the pie for steam. Brush pastry with egg and bake for 25 minutes, or until pastry has risen and looks golden.
