5 Minute Food Fix

Nigella Lawson is coming to Australia!! - - and your food-obsessed, Nigella loving hosts can't decide whether they can stump up for a ticket. What would you do?(You can email us your thoughts any time at [email protected])Simon has a story about, yes, having eaten genuine, home-cooked Nigella food back in England... and a recipe throwback to a staple in MANY houses - including Nigella's own. You can find it here but it's basically cooking a whole chicken in a casserole dish with ORZO PASTA, a couple of carrots and lemons, some leek and garlic - and you don't even need stock! Use water and salt. Hosted on Acast. See acast.com/privacy for more information.

Got fussy kids?I FEEL YOUR PAIN!Mine don't eat a huge variation of foods and I get tired of spinning the existing recipes 'round and 'round and around again... The new thing they *might* actually try? CRUNCHY TOFUSilken tofurice flourdeep-frying oilTsuyu sauce for servingPre-heat the oil. (I use about 1.5 cups of vegetable oil in my smallest saucepan.) Dust the dried-off tofu in plentiful rice flour. Shake off the excess. Have a rack or draining towel standing by and some good tongs. Gently lower the tofu squares into the hot oil. If needed, turn the tofu halfway through cooking to ensure all sides are cooked.Fry for about 4 minutes.Serve with Japanese udon sauce, or Tsuyu sauce, diluted about 1:4. Garnish with snipped chives, or finely grated ginger/daikon or (in my kids' case) nothing at all! Hosted on Acast. See acast.com/privacy for more information.

The annual Melbourne Food and Wine Festival is a big event on the International Foodie calendar and Simon was there getting amongst it. World's Greatest Baker Richard Hart was there and the two got to experience a memorable "fusion" food experience. Hosted on Acast. See acast.com/privacy for more information.

It's not every day that you get to interview an acclaimed and genuinely cool English author who can sell out rooms here in Australia... but that's what Yumi was doing (for her other job) when something DEEPLY CRINGE AND FOOD-RELATED occurred. You can hear all about it on today's episode! LOLSSSSS.You can also hear about this SALAD - from an amazing website I use all the time. 1 tomato2 tbs ponzu1 tbs toasted sesame seeds Hosted on Acast. See acast.com/privacy for more information.

SPOILER: Yumi's is Japanese fermented soy beans, "natto" (pronounced: "nut - or"), and Simon's is the recipe below for Spicy Tuna Pasta.They'll also talk about what "alone time" means for busy parents and what books they've been reading lately!SIMON'S SPICY TUNA PASTA FOR ONE100g linguine, spaghetti or whatever pasta you want - cooked in a pot of boiling, salted waterWhile the pasta is cooking, prep your ingredients by chopping finely 2 long red chillies, 1 garlic clove, and have standing by 1 big handful of chopped parsley and a fancy tin of your favourite tuna.Using the now-dry and empty pasta-cooking pot, cook the garlic and chilli in 2 tbs olive oil. Add the tuna and break it up a little. Add some reserved pasta water, toss in the parsley and if you have, a big squeeze of lemon juice. Hosted on Acast. See acast.com/privacy for more information.

When the holidays loom, it's easy to feel like making plans is just ONE MORE JOB on our already overloaded TO-DO LISTS!SIMON'S EASTER HOLIDAYS OLIVE OIL CAKEGrease and line 20cm cake tinPre heat 180CINTO A BOWL WITH:125 ml olive oil175g caster sugar2 large eggszest of a lemon-- whisk to combine --then add 50ml milkFINALLY combine 200g plain flour, 1.5tsp baking powder and a pinch of saltMix then pour into the tin and sprinkle with 2 tbs caster sugar on top.Bake for 30 - 35 minutes. Test with a "skewer" Hosted on Acast. See acast.com/privacy for more information.

RETHINKING ingredients can take a bit of brain elasticity. For example? I always thought pine needles had to be served as full needles! But they can be finely chopped to excellent, delicious effect. Same goes for SNOW PEAS. Hosted on Acast. See acast.com/privacy for more information.

A lot of families have a carousel of meals they cook on rotation. Simon and Yumi both have this - and it can get boring. The spins can lack variety and surprise!And you know what else? Every now and then you look at what you've got on regular rotation and realise... HANG ON, THAT THING THAT WE ALL USED TO LOVE AND EAT ALL THE TIME FELL OUT OF FAVOUR!So - in Simon's case? Let's bring back Coriander Pesto! It's so good to add flavour as a condiment to a curry. But it can also be drizzled over cooked fish. Or to marinate chicken. SO GOOD, TRUST ME.1 bunch of coriander, washed well and spun dry100g plain peanuts (not roasted/salted etc)Juice of 1 lemon2 small green chillies, de-seeded if you don't like heat1 tsp saltFYI in Meera Sodha's version (and we both LOVE HER COOKBOOKS), she also adds in 1/4 tsp of turmeric powder and 4 tsp brown sugar! Hosted on Acast. See acast.com/privacy for more information.

My kids will go camping simply on the promise of a foil-wrapped, campfire roasted potato. They'll endure tent-sleeping in torrential rain for them!So what do you do if you can't have a camp fire? (National Parks, total fire bans, etc.?) And how can you translate this natural and tasty delight into something you can make at home surrounded by your city comforts?LISTEN, SUBSCRIBE and SHARE as your fave foodies talk you through it. Hosted on Acast. See acast.com/privacy for more information.

Does cooking for one sound sad? Depressing? Lonely?It's kind of okay - if you're armed with some hacks so you're not starting from scratch every meal. YUMI'S ANCHOVY SALAD DRESSING (TO LEAVE IN THE FRIDGE FOR WHEN YOU JUST CAN'T BE BOTHERED)60g anchovies250ml olive oil10g honey25g tahini20g best balsamic vinegar50g white balsamic vinegarjuice of one lemonBlend everything in the jar you intend to store it in. Check for sourness and seasoning. If it's too intense, add more oil, up to another 150ml. Store in the fridge. Dress on a salad of rocket, walnuts, pear, crutons and thickly grated grana padano cheese! (You won't need the full amount of dressing! This is so you can use a bit and store the rest. A couple of tablespoons per serve of salad.) Hosted on Acast. See acast.com/privacy for more information.

When figs are plentiful, one must pounce! Like a cat upon a native endangered bird!The beauty of figs is that they are seasonal. Nothing signals the *sigh* End of Summer like figs being plentiful and affordable.On this episode, Yumi and Simon run through their favourite things to do with figs, including a fantastic recipe from THEIR COOKBOOK WHICH YOU CAN BUY HERE.SIMON'S FREEFORM FIG TARTPastryCombine 200g diced cold butter with 250g plain flour in a food processor for a few short bursts until it resembles breadcrumbs. Add in 125g (half a cup) of sour cream. It shouldn't take long and when the dough forms a ball, wrap it up and pop it in the fridge to rest for at least 20 mins.Preheat the oven to 190C.Trim and quarter the figs. Roll out the pastry to a 35cm circle about 3mm thick. Get it on the oven tray then spread the circle of dough with 1/4 cup of marmalade, leaving a border clear.Top with the figs in whatever pattern you want. Sprinkle with 1tbs caster sugar, then fold the edges of the dough in to shape a freeform crusty tart.Brush the edges and top of the crust with beaten egg.Bake for 45 - 50 mins until the tart crust is lightly browned and the fruit is bubbling. Serve with creme fraiche and strong tea. Hosted on Acast. See acast.com/privacy for more information.

Simon is freshly inspired by the experience of being on a cookbook shoot where Pomelo was front, centre... and portrait. Both Yumi and Simon get a little misty remembering what a different world it was during LOCKDOWN (police checks, really?) and how food was used as a way to bond.ITALIAN POMELO SALADRemove the pith from the pomelo. Peel the flesh from any pith and break the segments into generous chunks.Remove the seeds from 1 pomegranate.Make a dressing out of juice on 1 lemon, 3tbs good olive oil and a fat pinch of sea salt.Into a bowl - a bunch of picked mint, 100g rocket, the pomelo slices. Dress and toss. Serve onto individual plates dressed with torn up mozzarella balls, the pomegranate seeds, lots of generous black pepper, a drizzle of olive oil, and some big fat shaved ribbons of Grana Padono cheese. Hosted on Acast. See acast.com/privacy for more information.

Both your hosts have had brilliant restaurant experiences recently. Yumi's was at the fairly new Bessie's in Surry Hills, Sydney, and Simon ate again at chef Josh Niland's sublime St Peter in Paddo. BOTH EXPERIENCES WERE TRANSFORMATIVE.What did we bring home to share with you on this podcast?Burgers!If you ever want to share your thoughts or make a request, you can email the makers of this podcast at [email protected] Hosted on Acast. See acast.com/privacy for more information.

Yumi gets misty-eyed about all the travel she's not doing ...but would like to, and shares her thoughts on how to react when your adult kid loses their passport. While overseas.WALNUT PESTO!100g walnutsgarlic oil3 tbs chopped fresh rosemary50g grated Pecorino Romano4tbs walnut oilServe on Rana Pasta! (Which Yumi famously misspells out loud during this episode, lol. ) Or whatever filled pasta you can get your hands on. Hosted on Acast. See acast.com/privacy for more information.

On this consistently top-rating food podcast, your hosts try not to cack themselves laughing while they explain a way to Trojan Horse good foods into your kids via a food they feel safe with: TOAST.ELVIS TOASTButter a well toasted slice of sourdough.Add a generous slathering of crunchy peanut butter...then top generously with sliced banana.Finish with a tiny amount of very dark chocolate, finely grated over the top!MAGIC TOASTSpread a well-toasted slice of sourdough bread with hummus. Crumble over some fetta. Season with salt and cracked pepper. Serve. Hosted on Acast. See acast.com/privacy for more information.

All the kids are finally back to school and those of us lucky enough to be gainfully employed are mostly back to work! Including Yumi, who has a new job!To sweeten your work day, Yumi has a shortbread recipe from one of her favourite cookbooks, and another hack if you're a HOME-MADE GRANOLA OBSESSIVE.The cookbook is PASS IT ON by Shobha Kalyan and Keryn Kalyan and it's out of print but you may be able to get a copy if you contact them via their website.Cardamom Shortbread110g ghee, at room temp90g caster sugar2tsp ground cardamom50g pea flour50g fine semolina80g plain flour1/2 tsp baking powdershelled pistachios or peeled almonds to decorateCream the ghee and sugar with the cardamom powder until light and fluffy. Sift everything else on top of the mixture and gently combine, taking care not to overmix.Roll 22 heaped teaspoons into balls and space out on an oven tray. Lightly dot a pistachio or almond in the middle of each biscuit.Bake in a pre-heated 160C oven for 20 minutes. Eat while driving! Hosted on Acast. See acast.com/privacy for more information.

NOT ONE TO BRAG, our humble food expert Simon Davis has spent a number of days hanging out at Australia's Best Restaurant in his day job as a cookbook publisher.You'll hear more about the restaurant on today's episode of the food fix but the link is here if you urgently need to make a booking!We've also got the sauce he's inspired by. It's not the restaurant version, it's one us mere humans can probably get going on our home stoves.Agrodolce sauceSmall saucepan, into 2 warmed tablespoons of olive oil, add 2 chopped garlic cloves, one chopped shallot, sautee them down for about 5 minutes until golden brown1/2 cup red wine balsamic vinegar1 tsp capers1/4 raisins1/4 cup pine nutsstir to combine along with 3tbs honey, simmer down for 4 minsTo finish the sauce, add 2tbs butter and season with salt and pepper.Serve on radiccio or grilled steak! Hosted on Acast. See acast.com/privacy for more information.

What does Valentine's Day mean to you?And how do you make your special person feel extra loved on this (sometimes tricky and weird) day?Yumi and Simon have some experiences and advice to share - and a REALLY GREAT cake from the legendary Belinda Jefferey that would make the perfect gift cake - or just a treat for yourself.Ingredients300g (about 2 medium sized) tart apples, peeled, cored, chopped200g pitted dates, finely chopped1tsp bicarbonate of soda150g plain flour75g self-raising flour125g soft unsalted220g caster sugar1 egg1½tsp vanilla extract50g pecans and 50g slivered almondsTOPPING:90g unsalted butter½ cup milk170g soft brown sugar110g pecan nuts sliced and almonds if you love nuts like Yumi does1 tsp vanilla extractStepsPreheat oven to 180°C. Butter a 20cm springform cake tin. Line the base with baking paper.Put the apple into a heatproof bowl with the dates. Add the Bicarbonate of soda and pour in 250ml boiling water. Thoroughly stir together then leave the mixture to cool to room temperature.Sift both flours and ½tsp salt into a bowl ensuring they are well mixed or even go fastidious and run it through the food processor.Put the butter and caster sugar into the bowl of a stand mixer fitted with the paddle. Beat. Then add in the egg and vanilla extract.Reduce speed to low and add the flour mixture, alternatively with the apple and date mixture until both are incorporated. Take care not to over work the mixture or it could make for a tough cake. Lastly stir through the nuts.Scrape the cake batter into the tin and bake for 1hr 15mins, aka, a lifetime.About 15mins before the end of the cake cooking time make the toppingHeat the butter and milk in a small saucepan until the butter has melted. Stir in the sugar, pecan nuts (and almonds) and vanilla extract. Adjust the heat so the mixture bubbles steadily and cook stirring regularly for approximately 5 mins or until it slightly thickens. Keep warm until the cake is ready.Remove cake from the oven and make sure you have an audience. Pour over the molten, nutty caramel. Some will run down the sides. Return the cake to the over for 10 to 15mins until the topping is a deep brown.Sit the cake tin on a rack with baking paper underneath to catch the drips. Leave the cake to cool completely in the tin.Serve whenever you want cos it's your cake. Good with cream, icecream, all the good things! Happy Valentine's Day! Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are excited to be back for another season of your Food Fix.They share what went on with their respective Christmases, Simon has already been working on some incredible-sounding cookbooks including the forthcoming one from Masterchef Winner Natty Wolf, and it's time to get the SATAY recipe you've always needed!SIMON'S EASY HOME SATAY1/2 bunch coriander1 fresh red chilli1/2 clove garlic3tbs crunchy peanut butterlug of soy sauce2cm nub of fresh gingerjuice and zest of 1 limeWHIZZ IN THE BLENDER AND TASTE! What does it need more of? Taste and create! Thread chicken thigh fillet chunks onto skewers, coat well in the satay marinade, and bake in the oven at 180C until cooked through. Serve on rice. Yum! Hosted on Acast. See acast.com/privacy for more information.

Providing a successful bowl of food for the class party, the swim carnival, the Welcome Back or the sad Farewell party - can sometimes be the only validation the home cook gets ALL WEEK! Ha! So here are some easy ways to make the most of it.Personally, I LOVE being set the challenge to make something high-yield, high-praise, low-stress - at short notice. Like Craig David, I was Born To Do It. Lol. Hosted on Acast. See acast.com/privacy for more information.

Where did you go for holidays this summer?If it was Queensland, chances are you encountered Plantain as an ingredient! This incredible, versatile and super delicious ingredient was previously not grown locally, was hard-to-find, and expensive. THAT'S ALL CHANGED, obvs. (Coming soon to a fancy restaurant near you!)Plantain is Yumi's prediction for hitting the mainstream here in restaurants, cafes, cooking shows and at home - - so get onto it first!TO MAKE SIMPLE PLANTAIN CHIPS YOU'LL NEED:3 yellowish to black plantains1 flat teaspoon cayenne peppergenerous pinch of salt4mm sunflower oil for frying Hosted on Acast. See acast.com/privacy for more information.

A FENNELLY CROUTON CELEBRATIONBecause we all know Yumi won’t ever, ever leave her crouton era. Here’s another use for them and one that we can combine with one of Simon’s loves – raw fennel.  It’s zippy with acidity, fresh with crunchy anisey fennel and the perfect foil to serve next to a roast chicken, something meaty on the barbecue or a nice piece of poached salmon. If you’re making the croutons from scratch then toast the nuts in the oven on a tray at 200C with them instead of in a dry pan.  Toast ½ cup walnuts or pecans in a dry frying pan until golden brown on all sides. (5–8 mins). Let cool, then coarsely chop nuts.Combine 3 Tbsp. sherry vinegar or red wine vinegar, 1 garlic clove, finely grated, and ¼ tsp. Crushed Turkish red pepper or chilli flakes in a medium bowl. Leave for 10 minutes for the garlic to mellow and flavour the vinegar, then whisk in 3 tbsp olive oil. Add croutons (3 large handfuls) and chopped nuts. Season with salt and toss to coat and let croutons soften slightly; set aside.Remove stalks and fronds from 2 fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with ¾ cup torn fresh mint leaves. Zest ½ lemon over fennel, then squeeze in the juice. Add the croutons and nuts and toss to combine. Shave over a nice generous amount of parmesan and serve up. Hosted on Acast. See acast.com/privacy for more information.

In this classic episode from the archives, Yumi asks questions about olive oil, Simon answers.Sometimes foodies can take the basics for granted. Most of us are familiar with Olive Oil, but it's worth knowing why this is such an essential ingredient, how to get the most out of what you're paying for, and what to look for when purchasing.Olive oil icing: 1 cup icing sugar + 1/3 cup of (good quality!) olive oil. Mix and pour over your carrot cake! Hosted on Acast. See acast.com/privacy for more information.

It feels sheepish to admit it - but sometimes even the host of a FOOD PODCAST can lose their cooking mojo!Given we have a bit more spare time over the summer (hopefully), Yumi has decided it's time to pick up her weapons - the kitchen knives - and get back in the kitchen. The mojo isn't dead, it's just very, very tired, it's dormant, it's burnt out and it needs something achievable to bring back the belief! ACHIEVABLE works! There's even a bit of live cooking action as she cooks WHILE RECORDING THIS EPISODE.We also get into the origins of Harissa Paste and some good ways to use it. Enjoy!HARISSA MAPLE MUSHROOMS interpolated from NY TIMES COOKING⅓ cup olive oil2½ tbs maple syrup 2 tbs harissa paste1 tsp sweet paprika1 tsp ground cumin1¾ tsp fine sea salt (!)500g any mushrooms that look good, slicedGreek yoghurt and salt to serveCombine the first 6 ingredients then pour over the sliced mushrooms. Spread the now-marinated mushrooms over a large oven tray and roast at 220C for 20 mins, turn them over and turn the oven down to 180C and roast for another 10 minutes.Serve according to the recipe - immediately, on seasoned Greek yoghurt with crusty bread, or do what Yumi did with them - which was add them to sandwiches and salads over the next 5 days. AMAZING! Hosted on Acast. See acast.com/privacy for more information.

Hey there my mid-summer parent friends!How's your existential despair?Feeding fussy kids is tricky at the best of time, but summer holidays can be VERY TRYING because HOT CHIPS are not a food group!Given avocados are so cheap, we assume you're buying a few... But do you know how to treat your rock-hard avos lovingly? AND HOW TO GET YOUR KIDS TO EAT THEM??Listen here to feel less alone! And maybe even discover a new thing your kids will eat! Hosted on Acast. See acast.com/privacy for more information.

Obviously we're deep in the torture of school holidays so it's the perfect time to dredge up memories about our own schooling. Lol!Specifically? The formative, and let's face it, rather delightful childhood experience that was the Year 7 Home Economics classes - where we were taught to cook from a book called 'Cookery the Australian Way'.Was this your experience too?Shoot us an email: [email protected] CAKE via YEAR SEVEN FLASHBACKS!!60 gram butter, plus 15g extra (both portions at room temperature)1/2 cup caster sugar, plus 1 tablespoon extra1 egg, at room temperature1 teaspoon vanilla1 cup self-raising flour1/3 cup cup milk1 teaspoon cinnamonHeat the oven to 180C, 160C fan forced.Cream the butter and sugar. Add in the egg, vanilla, flour and milk. Mix, pour into a small (20cm) cake tin then cook for 15-20 mins.Melt extra butter, add extra sugar and as much cinnamon as you want then spoon that over the top of your cute and teeny cake. Serve with proper brewed tea - optional to eat with your bare hands! ENJOY YOUR TIME TRAVEL! Hosted on Acast. See acast.com/privacy for more information.

A SHARE PLATE OF STEAK is a great way to centre this nourishing ingredient while keeping it light - and dare I say - digestible?Based on a recipe by the wonderful Sabrina Gahyour, this is a beautiful platter that gets one steak in front of everyone you're having over for a BBQ!Make the dressing with 200ml pomegranate molasses, 75ml balsamic vinegar, 1tbs olive oil and 2tsp Dijon mustard.Cook the steak (whichever you like, eg., sirloin) hot and fast for rare. Allow it to rest for 5 minutes before slicing finely. Serve the slices circling a nest of rocket leaves, drizzle with the dressing and top with a gorgeous tousle of pomegranate seeds. Hosted on Acast. See acast.com/privacy for more information.

\Sometimes the cost on mid-summer berries is too good to walk by so you stock up on some delightful berries and then... need to find a way to use them up.BLUEBERRY PANCAKESMelt 80g butter in a small, smooth bowl and set it asidePick out the dud berries and compost those! They're not good.Separate 2 eggs, whizz the whites of the eggs with 2tbs of caster sugar.Decant into a standby bowl then reuse the mixing bowl (unwashed) to whizz up:the 2 egg yolks (I misspoke in the episode and said "eggs" not "egg yolks" but it's YOLKS, folks)1 cup milk1tsp vanilla essencepinch saltcombine, then -sift in 1 cup SR flour (wholemeal is ok)add in the melted buttermix just a bit - DO NOT OVERMIX!then cut through the foamy, meringuey egg white.Warm up a heavy-based frypan. Rub butter over the pan. Spread 1/2 cup - 3/4 cup sized pancakes on the pan, dot with an ABUNDANCE of blueberries, pop the lid on the pan then leave alone for 1.5 - 2 mins. Flip and cook for another 1.5 mins with the lid off.Serve immediately with whipped cream, sliced banana, maple syrup, etc. Hosted on Acast. See acast.com/privacy for more information.

If life sometimes feels hard, preparing meals DOESN'T HAVE TO.Your esteemed and enthusiastic hosts Simon Davis and Yumi Stynes would like you to know that cooking dinner doesn't have to be a time and energy suck! Just remember the things that you love to eat that are good for you.No less than this one!It's Adam Liaw's Tomato and Tuna - ON TOAST. 5 ripe tomatoes425g tuna chunks in spring water, drained½ cup good quality extra virgin olive oil, plus extra to drizzle¼ tsp dried oregano4 large, thick slices of sourdough½ cup loosely packed basil leavesChop the tomatoes, toss through with olive oil and tuna flakes, check for saltiness and add more if you like. (I have just been reading the amazing chapter on seasoning in Bee Wilson's amazing book The Secret of Cooking - and she has a lot to say about adding pepper! It's a distinctive and potentially flavour-changing seasoning, so maybe leave the pepper on the table for people to add their own.) Drizzle bread generously with olive oil and toast rather well so there are blackish bits. (Liaw uses a griddle pan, I would just use the toaster but aim for well-done.) Toss the basil leaves gently through the tuna mixture. Dollop your yummy tuna-tomato mix on top of the toast. Serve immediately. Hosted on Acast. See acast.com/privacy for more information.

Emotional eating?Or intentional, nourishment-seeking?Tahini is a fantastic ingredient no matter what type of eating you're feeling. On today's episode Simon has an aerated and essential tahini sauce from acclaimed foodie Anna Jones but first you have to get through some sass, at least one use of the word "yoggut", a bit of emotional bloodletting, and some lols.200g tahini3 tbs olive oil1 tsp cumin1 finely chopped garlic clovethe juice of 1/2 a lemonblending it with 150ml of waterBlend everything until aerated and amazing. Serve on any roasted or grilled vegetable, or on some silverbeet, chard, spinach or kale (well washed), fried down with onion and garlic. Hosted on Acast. See acast.com/privacy for more information.

IT'S SUMMER, so we're celebrating by warming up some of our favourite episodes from the past season.Here's one where Yumi is laughing so hard she has tears!It's all about this guy who went viral for his potatoes.THIS RECIPE IS YUMI'S VERSIONGet a large pot on the stove with 2cm water in, turn up hot.At the same time, put a full kettle on to boil.Quarter 700g potatoes.By the time you've finished cutting up the spuds, the water in the kettle and the small amount on the stove should both be boiling.Pour the kettle water into the pot on the stove.Tumble the potatoes in making sure they're not sticking together. Stir a little.Wait for the water to return to boiling then set a timer for 3 minutes.Once the timer has sounded, drain the potatoes really well so they're dry, and allow them to cool.To do the Ibiza method, pop the now-cool potatoes in the FREEZER for 35 mins.Preheat the oven to 200.Get a roasting tray on the hob and fill it with at least 2mm of olive oil. Be careful! Use the stove element to heat the oil and when it's spattering hot, carefully decant the potatoes into the oil. They will spatter. Use tongs to make sure each piece is cut-side down.Pop in the oven and roast for 30 mins before turning to the other cut side, and roast for another 20 mins. Serve when golden crunchy all over. Hosted on Acast. See acast.com/privacy for more information.

A RETURN TO THE TRADIE’S HANDBAGWith summer here, it’s time we remember that there are days when cooking can be all just a bit too hard. And that’s why we LOVE a rotisserie chicken. We talked about this ALL the way back in " rel="noopener noreferrer" target="_blank">episode 19 – in fact, but there is always more to be said on the subject. Recently, Simon has been getting a bit looser with his rotisserie chicken, cheating and using it as the base with utter shamelessness. And it’s this shortcut that he wants to bring to your attention today really – want to whip up a pie quickly? Rotisserie chicken! After a quick, amazing taco wrap? Rotisserie chicken! Here he’s injecting more flavour into it with a (pre-bought) red curry paste, lightened up with a greek yoghurt mix to make some crunchy Thai-style san choi bao. Because why not double up the cheats and keep hacking away? It may sound odd, but it’s really not, and the end results are delish. Heat 1 tbsp vegetable oil in a small saucepan over medium. Cook 3 tbsp red curry paste, stirring often, until fragrant and slightly darkened and beginning to stick to bottom of pan, about 2 minutes. Scrape into a medium bowl and leave to cool, then stir in 1 cup greek yogurt, 3 tbsp fresh lime juice, 2 tsp honey, and ½ tsp salt.Add ½ finely chopped medium red onion, 1 finely chopped celery stalk, 12 chopped cornichons, and a large handful of chopped coriander along with 400g shredded rotisserie chicken and toss well to coat. Taste and season with more salt if needed. Spoon the chicken mix into little gem lettuce leaves and top with chopped roasted peanuts and some more coriander leaves, if you like.  Hosted on Acast. See acast.com/privacy for more information.

We're going 'round and 'round on a very small carousel of kid's meals at our house.And I suspect we're not the only ones!Simon has a solution, or at least something definitely worth a try! It's a SPINACH and POTATO dish that can be a side to just about anything.Saag! (serves 4-6)Heat 1 tbsp ghee (or veg oil) in a large frying pan over medium and add 1 teaspoon black mustard seeds. Let them sizzle and crackle, then add 1 chopped onion, 3 sliced garlic cloves, 1 thumb-sized piece of ginger, grated and 1 teaspoon each of cumin seeds, turmeric powder and garam masala, cook for 4-5 minutes until the onion is going golden. Then transfer everything out of the pan with a slotted spoon. Add another 2 tbsp ghee to the pan with 600g waxy potatoes (chopped into 1.5cm pieces), stir to coat in all the lovely spices, then add 1/3 cup (80ml) water. Cover and cook for 5 mins until potato starts to soften, then remove lid and cook for a further 10-15 mins until a nice crust forms. Add the onion mixture back to the pan with 400g baby spinach leaves, giving everything a good stir until the spinach leaves have wilted. Season to taste with salt and pepper and give it a squeeze of lemon if you like. Finished! Hosted on Acast. See acast.com/privacy for more information.

MEATBALLS, MEATBALLS EVERYWHERESimon: "I’ve just finished the shooting of a book that will be coming out next year that celebrates the delight that is the meatball. A whole book on meatballs? Well, yes! Why? Because, it turns out, pretty much every country and culture has a meatball dish that they hold dear, treasure and love. It turns out in this dumpster fire of a divided world that there are some things that unite us, and that one of those things is a love of the mighty meatball. Who’d have thought?"KOFTA W.QUINOA TABBOULEHAdd ½ cup quinoa to a full saucepan of boiling water. Cook for 20 mins until tender. Drain and set aside. While the quinoa is cooking, zest 1 lemon. Finely chop a garlic clove and add to a bowl with ½ cup panko breadcrumbs, 2 tablespoons water, 250g beef mince, the lemon zest, garlic and a good fat pinch of salt and a few big grinds of pepper. Shape into 6 koftas (patties), then cook in a frying pan for 5-6 minutes until golden brown on both sides. While the kofta are frying away, whip up a quick dressing for the tabouli by mixing the juice from the lemon together with another 1 tbsp olive oil, a splash of red wine vinegar and some salt and pepper. And finely slice an eschalot/1/2 red onion and chop a tomato and lebanese cucumber into 1cm pieces. Combine all the tabouli ingredients in a bowl, tear over a bunch of mint leaves, pour over the dressing and toss together. Serve in bowls topped with the kofta and a few big dollops of…you guessed it… Greek yoghurt. Hosted on Acast. See acast.com/privacy for more information.

I LOVE SAMBAL OELEK! It's a jarred chilli condiment from Indonesia that you can buy in every supermarket. Adding it to rudimentary weeknight foods can add energy - and it's not SUGARY like other chilli sauces.We also love AUDIENCE FEEDBACK!If you ever want to drop us a line, please DM our instagram (it's hard to get through if you don't follow the show bc the security settings = *HIGH*) or email [email protected] your tofu brick.Dredge the cubes in a mixture of 1/2 cup potato flour, 1.5tsp salt, LOTS of freshly ground pepper, a tsp of ground white pepper.Spray with cooking oil then air fry for 10 minutes. Turn, then cook for another 10 minutes. SAUCEIn a teeny tiny saucepan, combine 1/4 cup sugar, 3tbs each of rice vinegar and soy sauce, then cook to reduce slightly, about 5 mins. Take off the heat and stir through 1tsp of sambal oelek. SERVEIn a bowl, toss the tofu in the sauce, serve immediately garnished with snipped coriander or spring onion. Hosted on Acast. See acast.com/privacy for more information.

All worn out from winning awards, Yumi kicks off with a Food Fix Christmas Gift Guide for people who are TIME POOR and can't get out of this obligation to give that we seem to confront at the Christmas time of year. Hosted on Acast. See acast.com/privacy for more information.

Recent news stories covered world-wide shortages of CUCUMBERS, in part because of the influence of food tik tokkers!How much can tik tok influence what we eat?And speaking of, do you want to try out Logan's (a successful food tik tok influencer) cucumber recipe? (He has many.)SMOKED SALMON AND AVOCADO CUCUMBER SALADSlice one whole cucumber and set aside.Make the dressing by mixing:3tbs whipped cream cheese2tbs chopped fresh dill50g capers and their juice1/4 red onion, finely sliced1 whole avocadoBagel "everything" seasoningpinch of MSG powderPour the dressing over the cucumber. Then add in 200g of smoked salmon, chopped loosely. Serve. Maybe on a bagel. Hosted on Acast. See acast.com/privacy for more information.

Simon’s recent love affair with miso continues…. This time with a really simple but super delicious Miso, lime and sweet potato bake. It’s super easy - there’s only about a half dozen ingredients that you need and a few that are just a little out of the ordinary (lemongrass, Thai basil, limes) but really, nothing hard to find at all. The flavours though are absolutely spot on – it’s a ‘gratin with attitude’ as Anna Jones puts it and it is absolutely fantastic with beautiful bbq chicken or Yumi’s INFAMOUS vegetarian converter chicken wings. Start by making a saucePut a 400 ml tin of coconut milk in a blender with 100g cherry tomatoes and roughly chopped - 1 green chilli, a large thumb-sized piece of ginger, 3 garlic cloves, 2 lemongrass stalks and 2 tablespoons white miso paste. Blitz on high until you have a smooth, fragrant sauce. Prep your Sweet Potatoes and BAKEPreheat the oven to 180C. Slice 750g sweet potatoes (4 small/2 large) about ½ cm thick - by hand or MANDOLINE (!). Season with sea salt and layer into a 28cm oiled baking dish (about A4-sized). Layer them in overlapping rows. Pour over the sauce, cover the dish with foil and bake for 40 minutes until the top is browned and the potatoes are cooked through. Take off the foil and bake for another 15 mins. Final finishGrate over the zest of 1 unwaxed lime. Scatter over the leaves of a small bunch of basil (Thai best but normal fine) and bake for a final 5 mins. Serve with 2 limes for squeezing over. Hosted on Acast. See acast.com/privacy for more information.

It's not a "humble brag" at all to come all up in our show notes and mention that my OTHER podcast - Ladies, We Need to Talk - won 2 awards in November. One for Best Podcast Sex and Relationships - and one for PODCAST OF THE YEAR! No, it's not humble at all. It's huge.As it is when your restaurant wins an award. It should be shouted from rooftops because basically, it's an accomplishment that no one can take away from you. Absolutely my podcast won't be PODCAST OF THE YEAR next year. But this year it was. And I'll keep that til I die.On today's show, we talk about what it means to win, and Simon describes the amazing experience of dining at this year's CHEF OF THE YEAR Award Winner, Jung Eun Chae's restaurant, Chae. Hosted on Acast. See acast.com/privacy for more information.

It's not every day you make a slice that's so yummy you should retire and just become a permanent cake maker, obviously growing EXTREMELY RICH in the process! Lol!Have you also noticed your fruit n veg getting cheaper? HMU at [email protected] SLICE750g - 1kg rhubarb, washed, dried and trimmed to a salad-like dice.225g room temp butter150g sugar2 eggs1 tsp vanilla paste or essence450g plain flour1.25 tsp baking powderbig pinch saltCombine the butter, sugar in a food processor, add in the vanilla, the eggs one at a time, and at the last minute, add in the flour, salt and baking powder but DON'T OVERMIX.Split the mix in 2, press half of the mix into a brownie tin, refrigerate or freeze the remaining dough.Mix the prepared rhubarb with 10g tapioca flour and 80 - 100g brown sugar. 1 tsp of vanilla extract and a pinch of salt.Add that to the brownie tin, spreading evenly.Spread the remaining mixture over the top of the rhubarb.Bake for 40 mins at 180C, allow to cool then sprinkle with icing sugar and serve with strong, hot tea! Hosted on Acast. See acast.com/privacy for more information.

If it's not Moving House season, it's Gift Wrap season (*HELP!*), and Simon is getting amongst it by creating a really impressive but rather easy fish meal. Pre-heat the oven to 200CTrim and chop bok choy into (roughly) 4cm pieces, cut 1-2 spring onions into matchsticks, set aside.In a small bowl, 1tbs miso paste, 2tbs butter, and 1tbs mirin, mix to combine, set aside.Set out 4 pieces of 30cm baking paper.4 x 120g-150g white fish fillets, eg., Ling.Divide the fish pieces and 100g mushrooms (eg., shiitake) plus the prepared veg among the 4 pieces of paper.Drizzle with the miso dressing and 2 addition tablespoons of water.Wrap well. Bake for 12-14 minutes. Allow to rest for a couple of minutes. Unwrap at the table with great theatricality and enjoy getting involuntary twinkle hands! (Top with more finely sliced spring onion if you want!)Enjoy! Hosted on Acast. See acast.com/privacy for more information.

I sometimes forget that Simon's day job is commissioning and editing cookbooks. The man lives and breathes it.So we find out what he's been working on (Spoiler: Adam Liaw's latest) - - and then deviate into a favourite that is both simple and quick, but necessitates good ingredients and a deft, confident hand. Or a drunk hand! Either will do! Spaghetti Aglio, Olio & Pepperoncino100g spaghetti per person (best quality)6 tbs best olive oilhandful of red chillies or dried chilli flakes with good flavour4-6 cloves of fresh garlic, finely slicedoptional: grated parmesan (Simon doesn't) Hosted on Acast. See acast.com/privacy for more information.

Fulfilling our remit to make delicious food achievable - THIS EPISODE DELIVERS!Yes, it is a tiring time to be alive in the world. Politics and world events are GRIM. And yet, one must eat. One must feed one's family.LOADED SWEET POTATO WITH BLACK BEANS AND CHEDDAR (thanks to NY TIMES COOKING)Preheat the oven to 200C.Wash and dry 2 medium sweet potatoes then halve them lengthways.Rub all over with 1tbs olive oil and sprinkle salt all over.Roast for 30-40 minutes, until smelling good.(*I found I didn't need this much time - Yumi)Turn them over so they now look like boats and use a fork to rough up the flat side.Top with 1/2 cup grated cheddar cheese and 1 can rinsed and drained black beans, then another 1/2 cup of cheddar cheese.Bake for 7 minutes until cheese has melted and the beans are hot.Serve with a wedge of lime, chili sauce, fresh coriander, and WHATEVER ELSE YOU WANT. Hosted on Acast. See acast.com/privacy for more information.

Hetty McKinnon's cookbook 'Community' is an Aussie classic. I remember when women used to give this to each other as a cult gift - so good! Everything from this book is amazing and you can buy it via this link. The following recipe can also be found here. But listen to this episode STEP 1: Barbeque the following, well.2 heads (1kg) broccoli, cut into florets STEP 2: Make a dressing and heat on stove in a small pot combining these ingredients:125ml extra virgin olive oil 2 cloves garlic, finely chopped 80g capers, rinsed and drained 1 long red chilli, thinly sliced STEP 3: Combine the following in a big bowl and then dress with the warm oil/dressing:500g cooked chickpeas (about 2 cans) drained and rinsed1 cup baby spinach leaves 1 cup parsley, finely chopped 1 cup mint, leaves picked zest and juice of 1 lemon 80g Parmesan cheese, shaved 50g flaked almonds, toasted sea salt and black pepper Hosted on Acast. See acast.com/privacy for more information.

Having a food failure ISN'T unusual. It's part of being a cook.But there's something particularly painful when it's a whole cake that's ruined.I relive a recent Pear Cake fail and we talk through what can be done when things don't go to plan. Hosted on Acast. See acast.com/privacy for more information.

Dinosaur Spaghetti! - AKA Hipster Kale Pasta1 bunch of kale, leaves torn off the ribs, (ribs composted)Pop the leaves into a large pot of boiling, salted water.Cook 30 seconds then drain on a dry, clean tea towel. Allow to cool slightly. Lightly use hands to wring them out.Put the leaves in the food processor, with a handful of walnuts, 30g grated parmesan cheese, 3 tbs olive oil, 1 chopped garlic clove, 1/3 cup water, juice of half a lemon. Season with salt and pepper. Serve on wholemeal (!!) spaghetti topped with extra grated cheese. Hosted on Acast. See acast.com/privacy for more information.

Yumi has some reflections after she cooked a bit of food for a friend's son's birthday bash.In short?There might always be a vomit or 2 if it's an 18th...Also -? Food that is good at 6pm needs to also be good at 2am. Hosted on Acast. See acast.com/privacy for more information.

How do you line the stomachs of the guests celebrating an 18th?Yumi and Simon both have ideas and experience with this! WHOSE WILL WIN OUT?If you want to know more about the inari Yumi mentioned, they look like this. Hosted on Acast. See acast.com/privacy for more information.

Our second special episode with RecipeTinEats's Nagi Maehashi! Her new book can be found here.On this episode, we talk cooking for your dog, where Nagi gets her cooking inspiration, excessive sweetness in Western food, and a beautiful whipped tahini that can be used on SO MANY THINGS - from eggs to eggplant, broccolini to white fish.WHIPPED TAHINI1 cup plain yogurt21/2 tbsp tahini11/2 tbsp lemon juice (substitute 1 tbsp apple cider vinegar or white wine vinegar)1 garlic clove, finely grated (Yumi would leave this out cos #allergic)1/4 tsp kosher salt Hosted on Acast. See acast.com/privacy for more information.

The legendary brains behind Recipe Tin Eats (- one of the world's most widely used cooking and recipe websites -) NAGI MAEHASHI - joins Yumi on today's 5 Minute Food Fix!They talk about recipe testing, her new cookbook, which you can order here, and how to make the simplest, yummiest thing:WHIPPED RICOTTA1 cup (8 oz) full-fat, good-quality ricotta, at room temperature1/2 tightly packed cup finely grated parmesan*2–3 tsp milk, if requiredMETHODMix the ricotta and parmesan in a small food processor, or a bowl using a hand-held electric beater or even a hand-held whisk!Beat until smooth. If the mix seems a bit too stiff and thick (which will depend on the ricotta you’re using), dilute with 1 teaspoonof milk at a time until it’s spreadable like whipped cream.Excerpted from Delicious Tonight © 2024 by Nagi Maehashi, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved. Hosted on Acast. See acast.com/privacy for more information.