December 5, 2025 • 14 mins
Alice Taylor has changed the way thousands of Kiwis think about cooking at home.
You may know her for her time as a contestant on Masterchef or from her social media presence at Alice Taylor Eats.
She favours no-frills recipes and honest conversations around food accessibility and it’s seen her following skyrocket to half a million across her profiles.
The ethos behind her accounts is pretty simplistic, Taylor told Jack Tame.
“We want to help people save money cooking at home, give them tips and tricks, and ultimately also just make them feel proud about what they’re putting on the table,” she said.
“I think a lot of social media is a bit unrealistic, so we also want to be a platform where people can y’know, watch, have a bit of fun, cook some good food, and feel good about themselves.”
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Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks at.
Speaker 2 (00:11):
Be Today's guest has changed the way that thousands of
Kiwis and honestly hundreds of thousands of people all over
the world are thinking about cooking at home. You might
know Alice Taylor from her days as a contestant on
Master Chef, or you may know her from the social
media phenomenon the Empire that is Alice Taylor Eats. Alice
(00:32):
shares no frills recipes and has honest conversations around food accessibility,
and they have seen her following online skyrocket to half
a million people across her different social media channels. She
is a refreshing new voice in New Zealand's food community
and she's with us live in studio this morning. Killed
a good morning, good morning. It is so good to
see you, and thank you for coming in in person.
(00:54):
Oh thank you so For people who don't know what
Alice Taylor Eats actually is, can you give us the
kind of ethos.
Speaker 3 (01:01):
Well, it's pretty straightforward. We post cheap and realistic recipes.
We want to help people save money cooking at home,
give them tips and tricks, and ultimately also just make
them feel proud about what they're putting on the table,
because I think a lot of social media is about unrealistic.
So we also want to be a platform where people can,
you know, watch have a bit of fun, cook some
(01:22):
good food, and feel good about themselves.
Speaker 2 (01:24):
That is such a good point because so much of
social media is kind of aspirationally fake, right, Yeah, people
pretending to live these kind of perfect lives. But it's
almost like you have seen a bit of a slot,
not necessarily in the market, but you're connecting to, you know,
an issue that a lot of people can write to. Yeah.
Speaker 3 (01:41):
Absolutely. I think I always wanted to post on social media,
and even I was on Master Chef, you know, several
years ago, and I tried a bit to post, but
I just couldn't bring myself to do it because I
would look at all these other content creators and they'd
have perfect kitchens, crazy budgets, and I'd just think, oh, no,
I can't do it.
Speaker 2 (01:59):
Yeah.
Speaker 3 (01:59):
But then around a year ago I realized, actually, I
would love to see something like that, and so I
post stood a video and you know, immediately that kind
of took off and I could feel that people wanted
to see it. Too, So I think I did sort
of fit a gap in the market in a weird way.
But it was also just kind of by necessity. If
I was going to post, that was what I was
(02:20):
going to post because of my situation.
Speaker 2 (02:22):
It's authentic. That's the thing that actually has cut through.
People go, oh my gosh, Alice isn't actually pretending to
be anything. She isn't here, and she can because it's
stuff that you'd be interested in. People go, actually, that's
stuff I'm interested in as well.
Speaker 3 (02:33):
Exactly exactly, And I think there's just a need for
cheap and realistic recipes at the moment, especially, so I
think that people are finding the page really useful. I
hope they are at least.
Speaker 2 (02:42):
Yeah true, if like the economy was absolutely gunning it right,
then then it might be a different story. What was
the recipe that took off? Well, the first video.
Speaker 3 (02:51):
The first video, it took off like a little bit.
But I mean for someone with seven thousand followers, you know,
to get one hundred comments on this video of people
saying keep going, that was so exciting for me, and
I think it got a couple of hundred thousand views.
That was just literally a leftover check roast chicken. It
was like half eat and it looked terrible. I made
some rice. I talked about wanting to post and my
(03:13):
reasons for not posting, and people just loved it, and
so that really, I'm so glad I posted that video.
It's the most important one I posted because I identified
that actually people wanted to see that content, and I
kept going.
Speaker 2 (03:25):
Yeah, so talk to us a bit more about your
food journey. How did you get into cooking?
Speaker 3 (03:29):
Well, I mean I've always been obsessed with cooking. I've
been surrounded by really great cooks in my life. So yeah,
from a very young age, I was obsessed with cookbooks.
I remember reading them like as a kid instead of
picture books and stuff, which is a bit weird, I think.
And then when I was fifteen, I wrote my first
cookbook manuscript. It was always my dream to do that,
(03:49):
and sort of kept cooking, got a couple of jobs,
and kept cooking throughout university when I was studying my masters,
and then eventually I had a food Instagram started there
I posted cakes, and then Master Chef came back for
another season. Yeah, first time in several years, and my
dad had texted me that there was auditions, so I
(04:10):
got on that and I came third, and then out
of that I became a chef, worked in some really
big kitchens like Ammersfield, and then quit cheffing because I
just you know, wasn't for me and try to sort
of find a way that I could incorporate food as
well as politics into my career. And this is now
where I'm at. So it's been a bit of a
convoluted career, but a cool one.
Speaker 2 (04:30):
No, that's so it's interesting that you that you try
the chefing thing and that wasn't quite for you. Do
you see yourself as being like a cook as opposed
to a chief? Is that a distinction?
Speaker 3 (04:40):
It's hard to say. I mean, I think I think
I'll always be a chef. You know, I trained as
a chef, and I've worked in very intense, serious kitchens,
and the recipes that we developed, my partner and I together,
I don't think they would be anywhere near as good
if we didn't have that real proper training behind us.
So I definitely think the chefing influences what I do.
(05:00):
I don't do chefing day to day, but it's always
a part of it. And I guess now I'm more
of a content creator chef writer. I'm not sure, but yeah.
Speaker 2 (05:10):
Yeah, it's yeah, like you said, well, it might seem convoluted,
but actually it's kind of a it's a like modern
digital information story, right that everyone relates to. And you
have had ridiculous success with this message and working out
that that one video head cut through that has led
to you know, half a million followers on social media.
(05:32):
So talk to us about that growth. Did you see
it coming?
Speaker 3 (05:36):
I don't know if I necessarily saw it coming, but
I was very determined to make it work. I just
I've always wanted to write recipes, write cookbooks and sort
of we talk touch on this a bit before the
industry had changed, the platforms had changed, and I was really, really,
really determined to make it work. So I wasn't going
(05:56):
to stop until I had, you know, some success. Did
I imagine that it would grow to this size and
this short amount of time. No, I did not. I'm
pretty pretty shocked by it. But I'm so excited about
it because it really has been a dream of mine
for ye ten years.
Speaker 2 (06:12):
And are they followers in New Zealand or are they
followers elsewhere? Yeah?
Speaker 3 (06:16):
Well, I mean my biggest audience is New Zealand and
I think especially maybe six months ago, I had a big, big,
big majority Kiwi audience. Now that it's grown so much,
I'm getting a lot of American followers, a lot of
Australian followers, followers from Europe as well, so it's definitely expanding,
which is so exciting. And people send me their recipes
(06:37):
that they've made from like Iceland and the craziest places.
So it's pretty cool that you are kind of a
part of people's kitchens and homes in an exciting way
from you know, around the world.
Speaker 2 (06:48):
But I suppose it affordable delicious food is something that
everyone everywhere can relate to.
Speaker 3 (06:53):
Right, Yeah, I think it's it's super important at the moment, especially,
but I still think it's kind of timeless in some respects.
We all want to cook affordably in season, we all
need to cook, so I think that it's sort of
a universal thing.
Speaker 2 (07:08):
Yeah, what is the life for someone who is creating
content for that many people and who has experienced that
kind of explosion and follow us Like, what do you
have to do? How often do you have to post?
Speaker 3 (07:20):
Yeah, it's pretty exciting and intense and every day kind
of looks different. And I used to do this and
have a full time job, which was very intense. So
now I've fortunately been able to just focus on this.
This is my full time job, and my partner and
I work together. So we'll film probably four days out
of the week, sometimes five. We'll do the ideation, we'll
(07:43):
create the recipes, will recipe, test, film, then we try
to go immediately into editing. We own like everything that
we do. We don't have an agent or a publisher
for our book or anything, so there's also a lot
of sort of behind the scenes stuff that's also you know,
business related. I had to register a company, which was
something else. So yeah, but it's been really exciting. I've
(08:06):
learned as i've gone, and I've got amazing parents that
are also very intelligent, and they've been so helpful.
Speaker 2 (08:14):
So yeah, in guiding you, but it is a full
time job. I think this is something that is perhaps
underappreciated by people sometimes. In order to be servicing all
of those followers and giving them fresh ideas and fresh
content all the time, you're really working hard.
Speaker 3 (08:28):
Oh yeah, And I think especially for me, something I'm
really adamant on is trying to respond to as many
people as possible, So we have sections in the day
where I'll just be trying to reply to as many people.
And I think that's also been part of the success
that I've had, especially because I get a lot of
my ideas from the people that follow me, and I
can understand how they're feeling, what they want, what they
(08:48):
don't want. So also, I guess the customer service side
of it does take a lot of time, the bigger
and bigger it gets. Yeah, but it's a very rewarding job.
It's just a different one.
Speaker 2 (08:59):
Yeah, Right, what do people ask you, like, how do
they inspire you?
Speaker 3 (09:02):
Well, I mean I get so much wonderful feedback and
probably receive two hundred and three hundred photos of people's
cooking that they've done every day. I receive a lot
of requests for different dishes, and yeah, that's been so
much fun. And even just seeing what recipes take off,
what recipes are being recreated more than others. What are
(09:24):
people looking for at this time of the year. I'm
constantly trying to identify that and plan accordingly. So there's
a lot of strategy involved, but we love it. It's
such a great job.
Speaker 2 (09:35):
So obviously you take inspiration for all sorts of different
dishes in different cuisines. Yes, but are there some foundational
principles that you think most of your recipes rely on
when it comes to delicious affordable food.
Speaker 3 (09:48):
Yeah, I mean, I guess the construction of a recipe,
we would always consider a couple of things. The first
is the cost of the ingredients. We try to keep
that as low as possible, a few dollars at most
per person for each portion. And then we also try
to consider it because now we have an international audience,
how do we create opportunity to talk about adjusting for
(10:10):
the seasons, for dietary requirements, etc. And then we also
try to consider time because time is money, and I
think a lot of I guess I think one of
the things that we've done well is talk about cooking
from scratch but also with as little time as possible.
So those are the sort of the three things that
we consider the international audience, the budget, and time, and
(10:31):
then we'll go into constructing a recipe. We've tried our
best to kind of provide as many staple recipes, foundational recipes,
and even if you look at our ebook, I would
love to count the number of ingredients, because I think
it would be very few. We use the same ingredients
across so many things, so I actually don't think that
there's many ingredients involved at all. And that's also a
(10:51):
consideration we've taken.
Speaker 2 (10:53):
Can I be really pigheaded and off of you my
tip money?
Speaker 3 (10:57):
Please?
Speaker 2 (10:57):
You think I have one little tip in the kitchen,
and that is that everyone should always have a little
bit of turzo because a tiny amount of turita will
elevate almost any dish exactly. And you can, honestly, you
can go and you can have a can of lent tools,
two cloves of garlic, half an onion, and you put
a little bit of charta and they're just a tiny
thingum and it's just so much nicer.
Speaker 3 (11:19):
That's a brilliant tip there.
Speaker 1 (11:21):
You go.
Speaker 2 (11:22):
Feel free to use that. I'm not sure it's necessarily
going to keep all of your followers happy. You mentioned
the PDF, and this is I mean, this in itself
is a great idea. So instead of publishing a big,
really flashy, expensive cockbook, you've got this new PDF, which
is a way that people can share a new different
dishes and recipes. Tell us about it.
Speaker 3 (11:41):
Yeah, so we wanted to create a place for all
of the recipes to be all together, because on Instagram
you're scrolling through it's a little bit complicated, right, And
we really wanted to make an ebook, but we wanted
to own it, especially because we wanted to control the price.
We wanted to keep it low, and so Orian and
I wrote it together. It's an ebook collection of some
(12:01):
of our best recipes, most popular ones, and we're only
selling it for twelve dollars twelve New Zealand dollars and
you can get it from wherever you are in the world,
download it, and of course if you want to, you
can gift gift it or print it off and gift
a copy. So, yeah, we we loved writing that book.
It was just such a It felt like the right
thing to do in the right time, and people have
(12:22):
just been loving it. So we're so thrilled with how
well it's gone.
Speaker 2 (12:25):
Yeah, it's such a good idea, and like you say,
you know, it's a great way for you know, people
to if they're looking for a little thoughtful gift at
Christmas something like that, exactly, it can be a little option.
You had that Nigella, you call that your cake boocket.
Speaker 3 (12:39):
Yeah, I was insane.
Speaker 2 (12:41):
Yes, tell us the story.
Speaker 3 (12:43):
Yeah, so this was my other book that I came
out with a few years ago. Yeah, exactly. And she
managed to get a copy through a mutual friend who's
just a wonderful human. And I didn't really expect anything
of it. I just knew that they were connected, and
I gave it to him, said please, just if you
see her, please, she's my idol. And I work one
(13:06):
day and I saw Nigella Lawson had tagged me in
a post. I could not believe it. It still doesn't feel real. Yeah,
and it just it was just so wonderful. It was
such a cool experience because I've cooked hundreds of her
recipes and I love her ethos around food. She's unapologetic,
she cooks really beautiful, simple recipes and makes people wake.
(13:29):
I think she gives a lot of people confidence, yeah,
to have fun as well in the kitchen. So it
was such a compliment.
Speaker 2 (13:35):
Yeah, fantastic. Hey you congratulations, Elie. I yeah, it's amazing
what you have managed to achieve. And I just know
that so many people really really appreciate all of the
advice and recipes that you're sharing. So keep it up.
Speaker 3 (13:48):
Thank you.
Speaker 2 (13:48):
Yeah, good luck with taking over the world, my goodness.
You can find Alice on social media, of course, at
Alice Taylor Eats, or you can get her new ebook
at Alice Taylor eats dot com. We'll make sure that
link is up on the News Talks he'd be website
as well.
Speaker 1 (14:03):
For more from Saturday Morning with Jack Tame, listen live
to News Talk Set B from nine am Saturday, or
follow the podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack Team podcast
from News Talks at.
Speaker 2 (00:11):
Be Today's guest has changed the way that thousands of
Kiwis and honestly hundreds of thousands of people all over
the world are thinking about cooking at home. You might
know Alice Taylor from her days as a contestant on
Master Chef, or you may know her from the social
media phenomenon the Empire that is Alice Taylor Eats. Alice
(00:32):
shares no frills recipes and has honest conversations around food accessibility,
and they have seen her following online skyrocket to half
a million people across her different social media channels. She
is a refreshing new voice in New Zealand's food community
and she's with us live in studio this morning. Killed
a good morning, good morning. It is so good to
see you, and thank you for coming in in person.
(00:54):
Oh thank you so For people who don't know what
Alice Taylor Eats actually is, can you give us the
kind of ethos.
Speaker 3 (01:01):
Well, it's pretty straightforward. We post cheap and realistic recipes.
We want to help people save money cooking at home,
give them tips and tricks, and ultimately also just make
them feel proud about what they're putting on the table,
because I think a lot of social media is about unrealistic.
So we also want to be a platform where people can,
you know, watch have a bit of fun, cook some
(01:22):
good food, and feel good about themselves.
Speaker 2 (01:24):
That is such a good point because so much of
social media is kind of aspirationally fake, right, Yeah, people
pretending to live these kind of perfect lives. But it's
almost like you have seen a bit of a slot,
not necessarily in the market, but you're connecting to, you know,
an issue that a lot of people can write to. Yeah.
Speaker 3 (01:41):
Absolutely. I think I always wanted to post on social media,
and even I was on Master Chef, you know, several
years ago, and I tried a bit to post, but
I just couldn't bring myself to do it because I
would look at all these other content creators and they'd
have perfect kitchens, crazy budgets, and I'd just think, oh, no,
I can't do it.
Speaker 2 (01:59):
Yeah.
Speaker 3 (01:59):
But then around a year ago I realized, actually, I
would love to see something like that, and so I
post stood a video and you know, immediately that kind
of took off and I could feel that people wanted
to see it. Too, So I think I did sort
of fit a gap in the market in a weird way.
But it was also just kind of by necessity. If
I was going to post, that was what I was
(02:20):
going to post because of my situation.
Speaker 2 (02:22):
It's authentic. That's the thing that actually has cut through.
People go, oh my gosh, Alice isn't actually pretending to
be anything. She isn't here, and she can because it's
stuff that you'd be interested in. People go, actually, that's
stuff I'm interested in as well.
Speaker 3 (02:33):
Exactly exactly, And I think there's just a need for
cheap and realistic recipes at the moment, especially, so I
think that people are finding the page really useful. I
hope they are at least.
Speaker 2 (02:42):
Yeah true, if like the economy was absolutely gunning it right,
then then it might be a different story. What was
the recipe that took off? Well, the first video.
Speaker 3 (02:51):
The first video, it took off like a little bit.
But I mean for someone with seven thousand followers, you know,
to get one hundred comments on this video of people
saying keep going, that was so exciting for me, and
I think it got a couple of hundred thousand views.
That was just literally a leftover check roast chicken. It
was like half eat and it looked terrible. I made
some rice. I talked about wanting to post and my
(03:13):
reasons for not posting, and people just loved it, and
so that really, I'm so glad I posted that video.
It's the most important one I posted because I identified
that actually people wanted to see that content, and I
kept going.
Speaker 2 (03:25):
Yeah, so talk to us a bit more about your
food journey. How did you get into cooking?
Speaker 3 (03:29):
Well, I mean I've always been obsessed with cooking. I've
been surrounded by really great cooks in my life. So yeah,
from a very young age, I was obsessed with cookbooks.
I remember reading them like as a kid instead of
picture books and stuff, which is a bit weird, I think.
And then when I was fifteen, I wrote my first
cookbook manuscript. It was always my dream to do that,
(03:49):
and sort of kept cooking, got a couple of jobs,
and kept cooking throughout university when I was studying my masters,
and then eventually I had a food Instagram started there
I posted cakes, and then Master Chef came back for
another season. Yeah, first time in several years, and my
dad had texted me that there was auditions, so I
(04:10):
got on that and I came third, and then out
of that I became a chef, worked in some really
big kitchens like Ammersfield, and then quit cheffing because I
just you know, wasn't for me and try to sort
of find a way that I could incorporate food as
well as politics into my career. And this is now
where I'm at. So it's been a bit of a
convoluted career, but a cool one.
Speaker 2 (04:30):
No, that's so it's interesting that you that you try
the chefing thing and that wasn't quite for you. Do
you see yourself as being like a cook as opposed
to a chief? Is that a distinction?
Speaker 3 (04:40):
It's hard to say. I mean, I think I think
I'll always be a chef. You know, I trained as
a chef, and I've worked in very intense, serious kitchens,
and the recipes that we developed, my partner and I together,
I don't think they would be anywhere near as good
if we didn't have that real proper training behind us.
So I definitely think the chefing influences what I do.
(05:00):
I don't do chefing day to day, but it's always
a part of it. And I guess now I'm more
of a content creator chef writer. I'm not sure, but yeah.
Speaker 2 (05:10):
Yeah, it's yeah, like you said, well, it might seem convoluted,
but actually it's kind of a it's a like modern
digital information story, right that everyone relates to. And you
have had ridiculous success with this message and working out
that that one video head cut through that has led
to you know, half a million followers on social media.
(05:32):
So talk to us about that growth. Did you see
it coming?
Speaker 3 (05:36):
I don't know if I necessarily saw it coming, but
I was very determined to make it work. I just
I've always wanted to write recipes, write cookbooks and sort
of we talk touch on this a bit before the
industry had changed, the platforms had changed, and I was really, really,
really determined to make it work. So I wasn't going
(05:56):
to stop until I had, you know, some success. Did
I imagine that it would grow to this size and
this short amount of time. No, I did not. I'm
pretty pretty shocked by it. But I'm so excited about
it because it really has been a dream of mine
for ye ten years.
Speaker 2 (06:12):
And are they followers in New Zealand or are they
followers elsewhere? Yeah?
Speaker 3 (06:16):
Well, I mean my biggest audience is New Zealand and
I think especially maybe six months ago, I had a big, big,
big majority Kiwi audience. Now that it's grown so much,
I'm getting a lot of American followers, a lot of
Australian followers, followers from Europe as well, so it's definitely expanding,
which is so exciting. And people send me their recipes
(06:37):
that they've made from like Iceland and the craziest places.
So it's pretty cool that you are kind of a
part of people's kitchens and homes in an exciting way
from you know, around the world.
Speaker 2 (06:48):
But I suppose it affordable delicious food is something that
everyone everywhere can relate to.
Speaker 3 (06:53):
Right, Yeah, I think it's it's super important at the moment, especially,
but I still think it's kind of timeless in some respects.
We all want to cook affordably in season, we all
need to cook, so I think that it's sort of
a universal thing.
Speaker 2 (07:08):
Yeah, what is the life for someone who is creating
content for that many people and who has experienced that
kind of explosion and follow us Like, what do you
have to do? How often do you have to post?
Speaker 3 (07:20):
Yeah, it's pretty exciting and intense and every day kind
of looks different. And I used to do this and
have a full time job, which was very intense. So
now I've fortunately been able to just focus on this.
This is my full time job, and my partner and
I work together. So we'll film probably four days out
of the week, sometimes five. We'll do the ideation, we'll
(07:43):
create the recipes, will recipe, test, film, then we try
to go immediately into editing. We own like everything that
we do. We don't have an agent or a publisher
for our book or anything, so there's also a lot
of sort of behind the scenes stuff that's also you know,
business related. I had to register a company, which was
something else. So yeah, but it's been really exciting. I've
(08:06):
learned as i've gone, and I've got amazing parents that
are also very intelligent, and they've been so helpful.
Speaker 2 (08:14):
So yeah, in guiding you, but it is a full
time job. I think this is something that is perhaps
underappreciated by people sometimes. In order to be servicing all
of those followers and giving them fresh ideas and fresh
content all the time, you're really working hard.
Speaker 3 (08:28):
Oh yeah, And I think especially for me, something I'm
really adamant on is trying to respond to as many
people as possible, So we have sections in the day
where I'll just be trying to reply to as many people.
And I think that's also been part of the success
that I've had, especially because I get a lot of
my ideas from the people that follow me, and I
can understand how they're feeling, what they want, what they
(08:48):
don't want. So also, I guess the customer service side
of it does take a lot of time, the bigger
and bigger it gets. Yeah, but it's a very rewarding job.
It's just a different one.
Speaker 2 (08:59):
Yeah, Right, what do people ask you, like, how do
they inspire you?
Speaker 3 (09:02):
Well, I mean I get so much wonderful feedback and
probably receive two hundred and three hundred photos of people's
cooking that they've done every day. I receive a lot
of requests for different dishes, and yeah, that's been so
much fun. And even just seeing what recipes take off,
what recipes are being recreated more than others. What are
(09:24):
people looking for at this time of the year. I'm
constantly trying to identify that and plan accordingly. So there's
a lot of strategy involved, but we love it. It's
such a great job.
Speaker 2 (09:35):
So obviously you take inspiration for all sorts of different
dishes in different cuisines. Yes, but are there some foundational
principles that you think most of your recipes rely on
when it comes to delicious affordable food.
Speaker 3 (09:48):
Yeah, I mean, I guess the construction of a recipe,
we would always consider a couple of things. The first
is the cost of the ingredients. We try to keep
that as low as possible, a few dollars at most
per person for each portion. And then we also try
to consider it because now we have an international audience,
how do we create opportunity to talk about adjusting for
(10:10):
the seasons, for dietary requirements, etc. And then we also
try to consider time because time is money, and I
think a lot of I guess I think one of
the things that we've done well is talk about cooking
from scratch but also with as little time as possible.
So those are the sort of the three things that
we consider the international audience, the budget, and time, and
(10:31):
then we'll go into constructing a recipe. We've tried our
best to kind of provide as many staple recipes, foundational recipes,
and even if you look at our ebook, I would
love to count the number of ingredients, because I think
it would be very few. We use the same ingredients
across so many things, so I actually don't think that
there's many ingredients involved at all. And that's also a
(10:51):
consideration we've taken.
Speaker 2 (10:53):
Can I be really pigheaded and off of you my
tip money?
Speaker 3 (10:57):
Please?
Speaker 2 (10:57):
You think I have one little tip in the kitchen,
and that is that everyone should always have a little
bit of turzo because a tiny amount of turita will
elevate almost any dish exactly. And you can, honestly, you
can go and you can have a can of lent tools,
two cloves of garlic, half an onion, and you put
a little bit of charta and they're just a tiny
thingum and it's just so much nicer.
Speaker 3 (11:19):
That's a brilliant tip there.
Speaker 1 (11:21):
You go.
Speaker 2 (11:22):
Feel free to use that. I'm not sure it's necessarily
going to keep all of your followers happy. You mentioned
the PDF, and this is I mean, this in itself
is a great idea. So instead of publishing a big,
really flashy, expensive cockbook, you've got this new PDF, which
is a way that people can share a new different
dishes and recipes. Tell us about it.
Speaker 3 (11:41):
Yeah, so we wanted to create a place for all
of the recipes to be all together, because on Instagram
you're scrolling through it's a little bit complicated, right, And
we really wanted to make an ebook, but we wanted
to own it, especially because we wanted to control the price.
We wanted to keep it low, and so Orian and
I wrote it together. It's an ebook collection of some
(12:01):
of our best recipes, most popular ones, and we're only
selling it for twelve dollars twelve New Zealand dollars and
you can get it from wherever you are in the world,
download it, and of course if you want to, you
can gift gift it or print it off and gift
a copy. So, yeah, we we loved writing that book.
It was just such a It felt like the right
thing to do in the right time, and people have
(12:22):
just been loving it. So we're so thrilled with how
well it's gone.
Speaker 2 (12:25):
Yeah, it's such a good idea, and like you say,
you know, it's a great way for you know, people
to if they're looking for a little thoughtful gift at
Christmas something like that, exactly, it can be a little option.
You had that Nigella, you call that your cake boocket.
Speaker 3 (12:39):
Yeah, I was insane.
Speaker 2 (12:41):
Yes, tell us the story.
Speaker 3 (12:43):
Yeah, so this was my other book that I came
out with a few years ago. Yeah, exactly. And she
managed to get a copy through a mutual friend who's
just a wonderful human. And I didn't really expect anything
of it. I just knew that they were connected, and
I gave it to him, said please, just if you
see her, please, she's my idol. And I work one
(13:06):
day and I saw Nigella Lawson had tagged me in
a post. I could not believe it. It still doesn't feel real. Yeah,
and it just it was just so wonderful. It was
such a cool experience because I've cooked hundreds of her
recipes and I love her ethos around food. She's unapologetic,
she cooks really beautiful, simple recipes and makes people wake.
(13:29):
I think she gives a lot of people confidence, yeah,
to have fun as well in the kitchen. So it
was such a compliment.
Speaker 2 (13:35):
Yeah, fantastic. Hey you congratulations, Elie. I yeah, it's amazing
what you have managed to achieve. And I just know
that so many people really really appreciate all of the
advice and recipes that you're sharing. So keep it up.
Speaker 3 (13:48):
Thank you.
Speaker 2 (13:48):
Yeah, good luck with taking over the world, my goodness.
You can find Alice on social media, of course, at
Alice Taylor Eats, or you can get her new ebook
at Alice Taylor eats dot com. We'll make sure that
link is up on the News Talks he'd be website
as well.
Speaker 1 (14:03):
For more from Saturday Morning with Jack Tame, listen live
to News Talk Set B from nine am Saturday, or
follow the podcast on iHeartRadio.
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