ABC News Breakfast: Picnic Food

ABC News Breakfast: Picnic Food


– [Michael] But what we got here now? The days are getting longer and warmer, and as we edge closer to Christmas it is the season to enjoy
the sun with a picnic. – [Virginia] That’s right, to
fling out the picnic blanket, as we have here, and to pile
it with these gorgeous things. As long as you have culinary expert, Alice Zaslavsky cooking it for you. She’s cooked up an absolute storm, man you know how to dress
a set, good morning! – [Alice] Good morning. – [Virginia] Well this is
completely lovely, look at this, got her own little picnic set up. Picnic food, absolutely,
but you know what? What I realise is that if you’re rushed, you go, “Aw it doesn’t
matter we’ll just fling out a few things in,” and it doesn’t matter. But when you make some effort, oh my goodness the difference it makes. – [Alice] It’s very true,
and it doesn’t take much preparation, I mean we whacked all of this together, really last
night, and then finished it off very early this morning. – [Virginia] So you did do some work? – [Alice] We did some
work, but I think the thing that I like about these dishes
is that the effort level for what you get in
return is pretty great. – [Virginia] Really? – [Alice] The juice is very
much worth the squeeze. (laughing) – [Michael] Let’s take
us through what we’ve got starting with a floral– – [Alice] Starting with the florals okay. – The puddings are the sweeties, so these are some chia pudding. Would you like to taste? – [Michael] Yes I would.
– [Alice] Of course! – [Virginia] Why do people
always want me to get chia seeds in between my teeth, while
I’m on air. (laughing) And some edible flowers, see if I can hold this up for the camera here, if you just lean back a little bit, Alice, here we go, see if you can get that one there. You can see the edible flowers and the fruit there on
top. Everything you’ve whacked there, even though it looks like a garden, we can eat correct? – [Alice] Absolutely. It’s all edible, and if you don’t have any
edible flowers, leave them off! – [Virginia] And you’ve used an old jar? – [Alice] I have, exactly. – [Virginia] Which is nice. – [Alice] That’s really
what I wanted to show is I think that a lot of people think that they need fancy accessories, they need some type of fancy picnic basket. – [Michael] Wow that is fantastic. – [Alice] Thank you, kindly. Thank you, and if I were to take these on a picnic, I’d probably do one part chia
to four parts coconut milk. Just to set it a little bit thicker. It sets kind of like a real pudding. You know, whereas here
it’s more like a cream because I knew that I could carry it. – [Virginia] So that’s mostly coconut milk and coconut cream, is it? – [Alice] It is, yes. So
coconut milk, coconut cream, there’s a little bit of
coconut syrup in there for the sweetness, but
you can do maple syrup or you could do honey or just straight up sugar if you wanted to. And then the berries, and
I like to think of this as buried treasure, cause
there’s berries inside, and it’s berry season, so strawberries, raspberries, and
blueberries through there. – [Virginia] Now we know what
these are, and I have to say, have you ever met anyone, unless of course maybe they don’t eat bread, who would ever turn down a perfectly
made chicken sandwich. – [Alice] Well the best
part is, Virginia– – [Virginia] Hold that there
so we can get a nice shot, there we go, look at that. – [Alice] What I love
is that you’ve picked up the ‘chicken sandwich’, that’s
actually smoked cauliflower. – [Virginia] Oh fantastic! (laughing) Oh no I want me one of them! – [Michael] Cauliflower
sandwiches? My son would love them. – [Alice] And the chicken
sandwiches, are these ones Michael – [Michael] I’ll take the good stuff. (laughing) – [Alice] Well they’re both fantastic. – [Virginia] Oh my god
Alice they’re brilliant. – [Alice] Aren’t they good? – [Virginia] Oh god they’re so good! – [Alice] Thank you!
Well what I’ve done there is I’ve just par-boiled the cauliflower, and then I’ve roasted it to finish it off. And then I’ve made like
a little smoking pouch, which, if you haven’t
ever done it, it’s really just foil, rice, tea,
and some brown sugar, and then you make that smoke in your pot, and you add in your cauliflower, and because of the olive
oil that kind of creates a bit of like a fat bind to the smoke. And I know that sounds
really fancy but again, check it out on the Internet, I mean this is the time– this
is the information age, so really get in there and give it a try. – [Virginia] That is just
brilliant, I mean, and there you go so you’ve taken
care of your meat lovers and your vegetarians as well. – [Michael] And what’s holding the chicken together, what’s the mayo type? – [Alice] It’s the mayo
type, so there’s mayo, there’s chives, I’ve used dill. The classic sort-of
catering herb is parsley, but I’ve used dill for a little bit of a Scandinavian addition, and then I’ve got some cucumber slices, because I’m a big fan of the importance
of being earnest, there needs to be some
cucumber sandwiches, exactly. And what I did is I actually iced the cucumbers overnight,
so in some ice water. And because cucumbers have
so much water in them, it actually makes them much crispier. Can you taste how they’re so…? – [Michael] I can. – [Alice] Yeah, gives
it a really nice crunch. – [Michael] I never thought about doing that, icing them overnight. – [Virginia] Does that
keep them crisper for a bit longer as well? So while
they’re in the sandwich, and people are milling
around, it’ll stay crisp. – [Alice] Totally. – [Virginia] Not go soggy. Brilliant. – [Alice] You can do that
with all of your vegetables, in fact celery is a really
good one for that too. – [Virginia] Yes and
it curls over as well. All right, so save this
gorgeous thing for last. – [Michael] The big daddy. – [Alice] (laughs) Big daddy. – [Virginia] We have to get
this mother good shot of her look at that, that’s the
one that everyone at home is now going to go, (grunts)
I want that for breakfast. You can taste that just by
looking at it, what is it Alice? – [Alice] This is a pull-apart spinach and cheese twist, I suppose. – [Virginia] That just pulls… – [Alice] Pull that apart. – [Virginia] Oh yeah, oh wow. – [Alice] Pull and twist. (laughing) And you can have the rest Michael. – [Michael] Oh thank you. (laughing) – [Alice] The crudest groan. – [Virginia] We thought we
were getting that. (laughing) – [Michael] Well I am expecting food. – [Virginia] You’re not
getting anything, Michael. – [Alice] And I’ve used a
store-bought puff pastry because I think that the simpler that you can keep it, especially if you’ve got like a last minute picnic, the better. What do you think of that? – [Virginia] What do you
think I think of that? (laughing) What sort of cheese have you used? – [Alice] I’ve used cheddar, mozzarella, a little bit of cream cheese– – [Virginia] Oh my god! – [Alice] And sour
cream and some Parmesan. So you know, I’m a cheese fiend. – [Virginia] Five cheese. – [Alice] Five cheese.
Five cheese pull-apart – [Virginia] Did you wash
and rinse your own spinach or did you use a frozen one or? – [Alice] I used baby spinach leaves. – [Michael] Oh really, okay. – [Alice] Yep, yep, and I blanched it, so boiling hot water, in and out, and into some ice water
just to keep the colour. And then chop it up, because you don’t want those big pieces. – [Virginia] But squeeze it out too. – [Alice] Squeeze it out yes. – [Virginia] I think the
squeezing is a really important process we forget sometimes. – [Alice] Very true. – [Virginia] Sometimes
your little meatballs or your rissoles don’t hold together. It’s because you didn’t squeeze out your grated veg or your chopped up veg. – [Alice] All over it, Virginia. – [Michael] So your
advice to people who think going big on a picnic is all too hard? It really doesn’t take too
much time at all does it. – [Alice] Very true. – [Virginia] Well that
one looks complicated. – [Alice] It is much
simpler than you think, I think from go to whoa, 40 minutes. – [Michael] Yep.
– [Virginia] Right. – [Alice] So store-bought
pastry, you don’t have to go extra on the cheeses, and it’s all about the twist,
the motion of the twist. – [Virginia] Now we’re
supposed to be going to swap, but Paul Kennedy, come
on Paul, get in there. (overlapping chatter and laughter) – [Paul] I’m fasting it’s all right. And if I opened that I’d find
lovely hot black coffee… – [Alice] It’s a prop- thanks to the Mad As Hell team for that – [Virginia] We’d probably
find mould in there, goodness, if we wanted to open that… Alice thank you so much.
– [Alice] Thank you. – [Virginia] It’s lovely of
you to bring all this in. – [Alice] Thank you. My pleasure. – [Virginia] Beautiful job. – [Michael] You can come
back every second day, it’s fairly irregular, far too irregular for my liking, Alice, at the
moment. (overlapping chatter) – [Alice] We’ll have a chat about it.

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