Alice helps radio host Sammy J break the lasagne curse that's been haunting him for years.
Poh makes Alice the dish that's her first ever food memory and tries to convince Alice that baking is fun!
Comedian Colin Lane goes rogue in his quest to learn a simple Asian dish.
Actress Pia Miranda gifts Alice with jarred artichokes - will their efforts in the kitchen be a culinary triumph?
Comedian Josh Thomas pops in with prawn heads - it's his favourite flavour but what will they cook?
Aussie food icon, Stephanie Alexander is in the kitchen to show off her mum's famous rabbit pie.
Anthony Callea stops by with a food challenge for Alice - taking on his family's famous meatball recipe.
Alice has some treats in store for funnyman Dilruk!
Journalist and author Virginia Trioli joins forces with Alice to revitalise the Tuna Mornay while Alice attempts to change Virginia's mind on kale.
Alice tries to get comedian Lizzy Hoo to take baked beans off her banned list after getting her on-side with a delicious lemongrass dessert.
Legend of the Aussie food scene Kylie Kwong joins Alice with a Hokkien noodle recipe to die for and Alice makes her guest an almond cake for dessert.
Full time funny man Lehmo tries to whip up something French, whilst Alice tries to change his mind on mushrooms!
Alice and Archie giggle, chat and cook up a storm together, taking on ham in a can and Archie's nemesis, zucchini!
Alice and Ella Hooper cook up a storm together, delivering a pho on the go and a classic food pairing that Ella is NOT a fan of!
ABC Classic's Megan Burslem joins Alice in the kitchen to celebrate the ice cream sandwich, while Alice takes on the challenge to help Megan with her eating routine.
Love on the Spectrum star and promising actor, Michael Theo wants to be whisked away to a desert island with some delicious treats - he's come to the right place!
Food icon Donna Hay is in the house and it's all lemons all the time with a delicious fettuccine followed by a dessert that is a guaranteed dinner party showstopper.
Comedian Lloyd Langford is in the kitchen to pay homage to the onion and Alice shows him a great stir-fry idea to cook for the fam.
Iconic singer Linda Bull drops by and reveals her love of coconut while Alice puts Linda's fear of walnuts to bed with a 70s classic.
Comedian and actor Marg Downey stops by to reminisce about the Parish picnic with some passionfruit and then tries to right a wrong with some French cuisine.
Acting legend Rachel Ward is in the kitchen, and first up Alice will surprise her with a Vietnamese egg net omelette. Rachel then joins Alice in making a Stockman’s Steak pie. Then Alice tries to put a positive spin on German food with a take on braised red cabbage with apple. Will Rachel find the fun in sauerkraut?
Before Myf arrives, Alice takes the opportunity to do the cheesiest snack imaginable that Myf can use to elevate her next social gathering. Then Myf delivers prawns to the kitchen and Alice makes a stir fry to re-ignite one of Myf’s favourite food memories as a young country girl. Then Alice attempts to change Myf’s mind on pavlova after an unfortunate incident as a young girl that ruined her favourite pink party dress.
Alice kicks off the episode with a great dish easy to make and great for the BBQ - Her lemongrass fish pops. For the main course, Marion arrives with a bouquet of bok choy a key ingredient to her quick and creamy Korean chicken ramen. Marion hasn’t eaten oranges since she was five! She also has an aversion to citrus in salads. Alice really has her work cut out as she cooks up a fennel and citrus salad with a smoky onion dressing.
Mark has a young family and also travels extensively, so Alice offers up an easy pasta dish that can be made with the humble box grater. Then Mark wants to hero the “underdog” ingredient anchovy. Alice obliges with an anchovy aioli that works perfectly with a bistro salad. For her challenge, Alice tries to change Mark’s opinion on beetroot – which “tastes like dirt”. Can a delicious brownie recipe do the trick?
Ross has a love of all things with onion but doesn’t get to eat it at home, Alice makes him an Onion Tart Tatin to tuck into. With Ross taking centre stage in the kitchen, he brings with him a fish he used to catch as a kid – flathead fillets! Alice takes it upon herself to create a fancy version of fish and chips. Ross has never been able to cook with aubergine…he finds it slimy. Alice shows him a kasundi that he can take on tour with him, but will it change his mind on eggplant??
Alice kicks things off by surprising Dave with her deliciously creamy cheesy parmesan mash before they tackle an upside-down roast chook with zesty lemony gravy. Then, Alice introduces Dave to the often-avoided red capsicum with her vibrant red vegetable romesco soup, complete with garlicky toast.
Indigenous chef and restaurateur Mark Olive joins Alice for a celebration of native ingredients. Alice begins by baking Lemon Myrtle Scones topped with a zesty Finger Lime Glaze. Mark then arrives with kangaroo, eager to prepare his renowned Kangaroo Bolognese. Alice then takes on the challenge to create a dish featuring native ingredients, crafting a Roasted Sweet Potato with Native Pesto and Karkalla Salad.
Alice kicks things off with a vibrant chili omelette, combining two of Lisa’s favorite food obsessions. As Lisa arrives with a beautiful piece of salmon, she hopes to create a poke bowl that looks just as good as it tastes. Alice takes on the challenge of rekindling Lisa’s love for pumpkin, promising delicious dishes and plenty of laughter along the way!
Alice makes a delicious dessert for author and documentarian John Safran, featuring his favourite of all the fruits, the apple. John arrives in the kitchen with the gift of matzah meal. His aim? To shine a light on an often misunderstood Jewish staple. Alice is up to the task, whipping up an impressive chicken soup and matzah balls to give a delicious re-invention of “peasant food”. Then it’s up to Alice to change John’s mind on the humble cauliflower with her roasted cauliflower harissa and yoghurt garlic sauce?
Alice aims to impress actor and filmmaker Matilda Brown with her lemon ricotta cake with lemon drizzle. With Matilda’s arrival comes a delivery of organic pork sausages. Together with Alice they make pork and fennel sausage pasta with radicchio. Matilda’s time as a vegan meant she overdosed on boring chickpea dishes, it’s an ingredient well and truly on her banned list. Alice hopes to change her mind with her Roasted Fennel and spiced chickpea agrodolce salad.
Alice shows us how to make a posh but simple homemade garlic bread – one of comedian and radio host Joel Creasey’s favourite ever foods! Alice takes on Joel’s gift of the humble frozen pea and transforms it into a flavour bomb with her onion and pea bhaji bites. Then the challenge is on – can Alice see if she can introduce Joel to the Aussie classic, corned beef with a creamy mash and a tangy white sauce.
Alice makes fellow cook and self-confessed snack queen Poh Ling Yeow a crunchy seeded cracker before she arrives for a bite to eat. Poh comes to cook with Alice and has brought her favourite cooking utensil – the whisk. Using her whisk, Poh and Alice cook up Poh’s Uni Special Crepes with Ice Cream and Maple, Poh sets Alice a ‘binner’ challenge. This is a challenge where Poh loves to use up all the leftovers in the fridge.
Comedian Danielle Lewis joins Alice who kick things off by whipping up mouthwatering enchiladas, blending flavours and laughs. Alice has a big job on her hands with Danielle, a Queenslander who doesn’t like prawns?! Alice reveals her secret to enjoying them, with a tasty and simple recipe for prawn and corn fritters. Before Danielle arrived, Alice prepared a special nacho dish to tantalize her taste buds.
Alice welcomes writer Benjamin Law, son of Cantonese restaurateurs. They kick off with Lau’s Family Veg. Ben arrives with his all-time favorite ingredient: ginger! Alice promises to incorporate it into a delicious dessert. As they create culinary magic, Alice takes on the challenge of introducing Ben to the joys of a classic rissole.
Alice makes avid egg eater Astrid Jorgensen a naughty but nice egg snack. Astrid brings along sweet potatoes and confesses that she is a chippy monster. Her and Alice cook up sweet potato chips to hopefully pass the crunch test! Astrid mainly eats as a vegetarian but cannot get on board with tempeh, Alice shows her a stir fry that might change her mind.
Alice welcomes comedian and actor Dave Lawson, but before he arrives Alice kicks things off with a homemade peanut chili oil to satisfy his latest obsession with crunchy hot condiments. Dave arrives with a bag of dimmies which sees Alice take on the challenge of crafting her own impressive pork and cabbage dimmies. Alice helps Dave confront a childhood trauma involving cornflakes.
Guest chef and restaurateur Kylie Kwong showcases her passion for native Australian ingredients. She brings karkalla and samphire, and together they prepare Stir-Fried Mussels with Black Bean, Chilli, Karkalla, and Samphire. Alice then takes on the challenge of crafting a sweet dish featuring native flavors with her Coconut Sago Pudding topped with Quandong Jam.
Alice makes her version of the delicious snack, rocky road. Susie arrives in the kitchen with the gift of zucchinis. Alice wants to do a spin on the stuffed zucchini with a hearty Italian dish called zucchini involtini with rocket sauce. Then it’s up to Alice to change Susie’s mind on lentils.
Alice starts by whipping up a zesty Lemon Delicious Mug Pudding. When Heather arrives, she brings a whole snapper. Alice shows her the way with a crispy snapper combined with Asian flavours. Then Alice attempts to change Heather’s mind on sweet and sour flavour combinations.
Alice makes dip lover Andrea Lam a silken tofu corn chowder dip. Andrea arrives bringing along vermicelli noodles! Alice shows her a quick Vietnamese noodle dish with a delicious nuoc cham dressing. Andrea challenges Alice to make a dish using left over hot chips.
Together Alice and Marc whip up delicious soy-infused mushroom noodles, exploring the umami-rich ingredients that make this dish a standout. Then, Alice shares her tips for perfectly cooking octopus, ensuring a tender and flavorful result. Then Alice surprises Marc with two of his all time favourite ingredients in her spicy chili baked almonds and marinated olives.
Before Aussie food icon Stephanie Alexander arrives, Alice whips up a refreshing lemon verbena cordial that will pair perfectly with the feast to come later. For the main course, Stephanie shows Alice the deceivingly simple way to make her famous potatoes. Then Alice’s challenge is to re-imagine the dodgy sausage roll. Alice produces a porcupine sausage polpette with tomato soup.
Alice makes star of stage and screen Lucy Durack a taste from her childhood home in Western Australia with some zingy crab cakes. Lucy arrives with some bananas. Alice does a spin Lucy’s Grandma’s banoffee pie with some mini banoffee cups. Lucy then sets Alice a big challenge – to cook a dish that her kids will eat packed full of veggies. The impossible task!
Before actress Miah Madden arrives, Alice is keen to make a dish designed for sharing, a pan confit tomate, think crusty bread, tomato and garlic! For the main course, Miah arrives with some beautiful sage. Cue the pumpkin gnocci! Then Alice’s challenge is to re-imagine the humble apple pie.
Alice does her own spin on everyone’s favourite Asian snack, the prawn cracker! As a big lover of congee, Jennifer Wong arrives with the gift of rice! Alice shows her the traditional Georgian dish – Karcho, a hearty soup packed full of goodness. Jennifer sets Alice the challenge of reimagining the old classic – lemon chicken!
Together Zoe and Alice whip up a delicious Butternut Squash with Bejewelled Buckwheat Stuffing. Alice then sets out to show Zoe how to properly poach pears and avoid pitfalls of the past. Then Alice surprises Zoe with shimmering Potato Fritters that add a touch of magic to the kitchen.
Alice aims to show the star of Love on the Spectrum and Austin, Michael Theo, a few tips on how to cook to impress a special dinner guest. First up, she makes a seafood entree with some South American flavours, then Michael arrives with chicken thighs in search of a quick and easy dish he could replicate at home when entertaining. For dessert, Alice convinces Michael the way to most people’s hearts is through… cheesecake!
Alice makes some easy breezy and very cheesy spinach and cheese pies for the arrival of Claire Hooper. Claire arrives with her favourite fruit – plums! Alice and Claire create some fluffy plum muffins – or ‘pluffins’ as Alice calls them! Alice takes on the challenge to try and convert her back to carrots with a butter carrot curry. Let’s see if Alice can win Claire over – the verdict will be up to Claire!
Before Saya joins her in the kitchen, Alice prepares a nutritious, protein-packed avocado dish tailored for elite athletes. When Saya arrives, she brings a special gift: a dumpling mold to make gyoza. Inspired, Alice suggests a delicious pierogi dish to showcase their dumpling-making skills. Alice takes on the challenge of convincing Saya to embrace Brussels sprouts.
Alice is joined by Aussie TV royalty Osher Gunsberg! As a busy guy on the go, Osher needs to have good snacks on hand. And so Alice rustles up her roasted nuts and bolts, a crunchy snack that he can take away with him.
