5 Minute Food Fix

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 the whole family!Using a dressing of 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.

I love VEG FRITTERS but the frying process is a drag.Bee Wilson is an English food writer and author of the column Table Talk. Her cookbook THE SECRET OF COOKING is genuinely wonderful and from it Simon and I have both drawn huge amounts of inspiration.400g potatoes, grated500g zucchini, grated1 small onion, finely diced1/2 clove garlic, finely gratedsalt, pepper and a soft herb like mint, chopped3 eggs75g self-raising flour (gluten-free = ok)Sprinkle the potato-zucchini mixture with a teaspoon of salt, toss then leave in a sieve while you prepare everything else.Turn the oven on to 180C.Add about 4 tbs of olive oil to each roasting pan and put in oven to heat.Combine all the other ingredients. Squeeze, wring and throttle the grated vegetable to get out as much liquid as possible. Mix it in with everything else, then portion out to fritter size portions (like a crumpet but thinner) into the hot oil, which should sizzle.Cook for 10 mins per side, check for doneness. Hosted on Acast. See acast.com/privacy for more information.

Once you let the sugars in a humble, rudimentary vegetable like the CARROT caramelise, they can really strut their main character energy in a dish like today's.1 x 2kg bag of carrots, cut on the angle about 1 inch thick1 - 1.5 tbs cumin seedssaltolive oilRub the oil, cumin and salt into your chopped carrots while your oven warms. Roast the carrots at 200C for about 25 mins until fudgy and sweet. Meanwhile whisk the juice of a lemon with a few spoons of honey, tahini optional. Serve with freshly chopped dill, a crumble of fetta or some (sloppier) goat's cheese, a generous drizzle of your lemon-honey dressing and a sprinkle of nigella seeds. YEP. YOU DID THIS. Hosted on Acast. See acast.com/privacy for more information.

A friendly reminder that in Australia, Mother's Day is REALLY SOON, ie., May 12. So don't be caught snoozing!And since we're talking about nailing food that Mum actually likes... is it time to all collectively admit that filled chocolates ...are trash?METHODCut your peeled sweet potato into fries.Soak the potato in cold water for at least half an hour.Pre-heat the oven to 220C.Drain off thoroughly on a clean tea towel.Dust with 1 tbs of corn flour and a light sprinkle of salt.Space the fries out on a tray and drizzle with olive oil (I forgot to mention this in the episode!)Cook for about 20 minutes. Turn over and cook a bit more, probably less - 15 mins but use your senses to get the info on what your fries need for ultimate yumminess. Hosted on Acast. See acast.com/privacy for more information.

Body maintenance is all about getting enough protein! Boring, but also - real.So how, in our busy lives, do we go about getting enough?Simon and Yumi get excited over boiling a couple of eggs as you make breakfast, and having them in the bank for the day ahead.What if you go one better and prepare a curried egg sandwich for Later Today Me?3-4 boiled eggs1 - 1.5tsp of Keen's Curry Powderpinch salt3 tbs mayonnaise (I use Kewpie)anything else, eg., snipped chives, a quarter cup of peas that you've tossed in with the eggs for the last few minutes, shelled edamame, parsley Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] We’ve talked no-stir risottos before, but there’s a whole FAMILY of oven-baked rice dishes out there that do a great job of unchaining you from the stove and putting you back into where you need to be! This one is a sort of riff on all things summer salad, in rice form. Bit weird, but it kind of works. It makes use of short-grain rice here – the squat, stubby, starchier cousin of the rice family that’s great for stir-fries, rice balls and sushi or creamy dishes such as rice pudding and risotto. PS - Simon’s feeling SUPER SMUG here because he’s using olives from his own olive tree! You could add a bit of fried crispy chorizo to this if you wanted to but, well, I don’t. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeServes 42 tbsp olive oil 30g butter 1 x 400g tin butter beans2 medium red onions, peeled and finely diceda few big handfuls of basil, leaves picked, stalks very finely choppedsea salt and black peppera punnet of cherry tomatoes, halved2 garlic cloves, peeled and finely sliced280g short-grain rice200g feta 140g black olives Heat the oven to 2OOC. Put the oil and butter in an ovenproof pan for which you have a lid and put it in the oven to heat up.Drain the liquid from the butter bean can into a large measuring jug, then add boiling water to bring it up to 840ml. Pour this into a saucepan on a medium heat, and keep it hot.Stir the onion, basil stalks and a good pinch of salt into the hot casserole, cover and return to the oven for 15 minutes, until the onions soften. Stir in the tomatoes, cover again and return to the oven for another 15 minutes, until they, too, soften and release some of their liquid; stir once halfway, to check how they’re getting on and to give them a little mash up to encourage those juices to flow. Stir in the garlic and return to the oven uncovered for three minutes.Stir the rice into the pot, so it’s all well coated in the tomato mixture. Pour in the hot bean liquid, give everything a good stir and return to the oven uncovered for 20 minutes. By this point, the rice should have absorbed two-thirds of the liquid, so add a little more boiling water if there’s less than that left. Stir in the butter beans and return to the oven for 12 minutes, by which time the liquid should have all been absorbed and the rice should be cooked; it’s not meant to be entirely dry, so add some more boiling water if you prefer it wetter.Take out of the oven, stir in the feta and olives, cover the pan with a clean cloth and leave to rest and settle for five minutes. Tear in most of the basil leaves, stir them through the rice, then spoon into warm bowls and serve with the remaining basil scattered on top.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Simon *loves* a yoggurty sauce. So much so that he's turned me onto it and the humble Greek Yoggurt As Sauce has PERMANENTLY found a place in the Stynes household. So let's talk about how to make the classic (and delicious) Tzatziki!Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] "Incredibly easy" is Simon's promise here, but it also has the word "slow" in it, so this isn't the pasta sauce you make when in a rush. One thing I like about talking food with Simon is that he knows the origins of foods and food ideas. This particular recipe came from a game-changing Italian restaurant from England way back and let's be real, this sounds freakin delicious. Get it in your ears now, and maybe your mouth later. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe2 tbsp olive oil5 or 6 Italian spiced fresh pork sausages, meat removed from skins and crumbled (if you can’t get them easily – just use good quality pork sausages)1 small red onions, peeled and chopped.2 garlic cloves, peeled and chopped.2 small dried chillies, crumbled or a good tbsp or two of crushed dried chillies.small handful of fresh rosemary2 bay leaveslarge glass of a good red wine2x 400g tins peeled plum tomatoes, drained.sea salt and freshly ground black pepper120g parmesan, freshly grated150ml creamHeat 2 tbsp olive oil in a large pan, and fry the crumbled meat of 5 or 6 Italian spiced sausages, stirring and breaking up the pieces.After the juice from the meat has evaporated and the fat begins to run, add 1 small chopped red onion, 2 chopped garlic cloves, 2 chopped small dried chillies, a small handful of fresh rosemary and 2 bay leaves.Cook gently for almost 30 mins until the onions are brown. Pour in a large glass of red wine, increase the heat and cook until the wine evaporates. Now add 2 tins of plum tomatoes, lower the heat, and simmer gently until you have a thick sauce, about 45-60 minutes. Season with salt (and pepper, if the sausages were not spicy), and add 120g grated parmesan and 150ml of cream.Cook your pasta (penne) and drain well. Add the pasta to the sauce, mix and serve. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] I hope you're a regular here because there are some in-jokes that might be baffling if this is your first time tuning in.One in-joke is that Simon LOVES, ADORES and tends to USE ALL THE TIME, Greek "Yoggurt" as an ingredient, to the point where we started doing a count-o-meter of every time he said the word "yoggurt", (hard 'G' emphasis = deliberate). This ep does have actual food chat in it though. Like, do know how witlof is grown?! It's so weird! And how can you max out your umami allocation? Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeANCHOVY DRESSING50g anchovies1/4 garlic clove, finely grated1 tbs red wine vinegar1 tsp fish sauce4tbs best olive oil1 tsp sugarsalt and pepper See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] It's always a fun episode when Yumi gets indignant about something stupid she's seen in a restaurant. This is one of those episodes. Your food lovin hosts will also get enthused about what you can do with some BBQ roasted corn! Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe1/2 cup toasted nuts6 X corn cobs, BBQd in their husks for 10 mins until blackened all over, peeled, kernels removed then combined with fresh chopped green chilli, a couple of limes squeezed over, a cup of feta cubes, olive oil, salt and pepper!Bulk it out with halved cherry tomatoes, thinly sliced red capsicum, or diced red onions. There’s no need to refrigerate this grilled corn salad; it’s best at room temperature or still warm.PERFECT for packing up as part of a potluck or for serving at home with some fish or BBQ after a busy day by the ocean.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

CONFESSION: I had brought something into the studio today to show Simon and Alyssa (our glorious producer). It was a food I'd cooked that had FAILED. And I'd been in a rush to get to the recording session that I didn't think it through but the gross food fail really triggered poor Simon's gag reflex! The situation was worsened by the fact that he'd had a yeehah driver on his way into work and had spent the wild ride looking down at his phone! So the already slightly carsick guy was then confronted by the foul food and then me talking about food here which seemed to set him off. A KINDER co-host probably wouldn't have found this funny. Anyway. I laughed my ass off. I hope you do too. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Today, Simon talks me through a recipe that is a Moroccan tagine dish big enough to serve a whole celebration of your friends, and it does NOT require a tagine. (If you don't know what a tagine is, don't worry, we explain in the show.) TRIGGER WARNING: You may drool! Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeServes 8juice of 2 lemons 6 tbsp olive oil 1½ tsp ground turmeric 1½ tsp ground ginger 1½ tbsp honey 250ml dry white wine 1 whole head garlic, cloves chopped 16, bone in, skin-on chicken thighs 4 tbs drained capers in brine 200g pitted green olives1 large or 2 small preserved lemons, cut into pieces, discarding the pips1 bunch coriander, leaves choppedsalt and black pepperPreheat the oven to 180C.In a large bowl, mix the lemon juice, olive oil, turmeric, ginger, honey, wine and some salt and pepper, beating well. Add the garlic and turn the chicken pieces in the mixture so that they are well coated.Arrange the chicken thighs in a large roasting tin or baking dish in which they fit snugly, putting the capers, olives and boiled lemon pieces in between, and pour the liquid contents of the bowl all over. Bake for 1 hour or until the chicken is well browned and cooked through.Serve sprinkled with chopped coriander.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Miso soup is so common as a takeaway food, but for a lot of people cooking it at home can feel tricky. It's not! (Here's another 5 Min Food Fix motto: "If Japanese housewives can do it, so can I!")To make miso soup, you need to buy "white" miso. Tricky detail: in the tub, it doesn't look white, it looks honey-coloured, like a Cliff Richard leather jacket.To share my Mum's miso soup hack, I absolutely had to study her while in the kitchen, which could've been alarming for her but was actually fine as this is where we do most of our hangs. Listen to this ep for her slightly suss hack. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] If your partner thinks tinned tuna is "cat food" and makes a 🤮face at the smell, then tuna may *also* be YOUR shame food.But Simon and I are in agreement that tinned tuna is an EXCELLENT ingredient. Inspired by Antonio Carluccio, this recipe is completely nothing to be ashamed of!CONTENT WARNING: Yumi uses the word "swol" in this episode. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeWhile your pasta is cooking (and Simon suggests you use linguine – for no real reason other than the fact it’s traditional with seafood pastas like this, spaghetti would be fine) get on with preparing the sauce. Heat 4 tablespoons of olive oil in a pan. Add a few tablespoons of finely chopped parsley, 2 chopped garlic cloves, 1 small chopped red chilli, and a thumb of finely sliced ginger (or 1 tbsp of the jarred stuff – I won’t judge) and cook until fragrant and softened and amazing. Add a carton of passata (1/2 large jar) and simmer for a few minutes, then stir through the tuna and season with salt. Drain the pasta, add to the pan with another few tablespoons of finely chopped parsley and season with freshly ground black pepper. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Inspired by an old Jamie Oliver cookbook, this recipe gives permission to cook the hell out of the beans! Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe500g French beans, woody ends removed and composted3tsp French mustard2tbs white wine vinegar7tbs olive oil1 tbs chopped caperslots of freshly ground peppersalt, to tasteoptional: 1/2 clove finely grated garlicoptional: the fresh herb you have available, eg., mint, chrvil, russian tarragon, etcBOIL the beans for 4-5 minutes, until well-cooked. Combine all the dressing ingredients, tasting and being careful not to add too much salt. (MOTTO: You can always add more but you can't take it away!). Drain the cooked beans well, then dress them while hot and serve while warm. Leftovers are excellent (for single babe dinners) but DON'T eat fridge cold. That's for miseryguts. It'll taste grand room temp or warmed.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Not the Enid Blyton type of brownies...! No! Today on the show we're talking those chocolatey, delicious pan baked treats... and Simon - a bona fide food EXPERT - reckons they can be over-complicated. So let's keep it SIMPLE but mystically good.("What the hell is she talking about?" - - you'll need to listen to understand.) Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeLine a 20cm square cake tin.Put the oven on to 180CMelt in a bowl over hot water 125g chopped butter and 125g dark chocolate - melt those 2 together.Remove from heatQuickly add in 3 beaten eggs335g (1 1/2 cups) white sugar115g (3/4 cup) plain flour30g (1/4 cup) Dutch cocoa powder1 tsp vanilla extractPinch of saltBake for 30 mins. Eat with a spoon in front of the TV (Yumi's suggestion)See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] I overcome my dread of puff pastry for this episode of 5MFF, and it's because I am steering my favourite seasonal vegetable to a bed I will make from said puff pastry. The mattress on the bed is made from goat's cheese mixed with whatever herbs you have at hand. This recipe is from a wonderful cook and food writer Belinda Jeffery, who recommends cutting the puff pastry into pieces 12cmX18cm, then baking for 10-12 mins in a 200C oven. Allow to cool then top with the goat's cheese filling (below), and 5-6 lightly blanched and dried asparagus spears. GOAT’S CHEESE FILLING 280g soft goat’s cheese 1/4 cup finely chopped dill 2 tablespoons finely chopped tarragon 1 tablespoon finely chopped flat-leaf parsley 1 tablespoon finely snipped chives Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Zucchini are CHEAP all year 'round, they're unpretentious, and they're basically, our friend! We love you! Want more food tips? Check out the 5 Minute Food Fix Instagram. Ingredients 500g mixed courgettes 3 garlic cloves, grated 100ml olive oil juice of 1 lemon ½ small pack mint Method On half a kilo of cooked (barbequed) zucchini, dress it after cooking with a dressing made up of: 1 garlic clove, finely grated, 100ml olive oil, juice of 1 lemon, salt and pepper, 3 tbs finely chopped fresh mint. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Simon does love fish for dinner, but sadly, having now moved to regional VIC, he doesn’t have the same access to all the beautiful fish markets, mongers etc he used to. Sob. So... how is he getting that fishy fix? Well, often it’s frozen salmon, of course! Don’t knock it – as an ingredient it works wonders, you just need to defrost it properly and then you’re away. This salmon teriyaki recipe has become a go-to midweek fish dinner and if it isn’t already in your repertoire, well, it SHOULD BE. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeCombine 1/2 cup sake, 1/4 cup mirin, and 1/4 cup soy sauce in a small bowl; set teriyaki sauce aside. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season your salmon fillets lightly with salt. Working in batches (2 at a time), cook the salmon skin-side down until the skin is brown and crisp, about 4 minutes. Turn and cook until the other side is just beginning to brown, about 2 minutes. Transfer to a plate. Pour the fat out of the skillet, then add the sauce and boil it off until reduced by about two-thirds (about 4 minutes), then add the salmon skin side up and cook for a further 2 minutes, spooning that sauce over until the sauce is syrupy. Transfer to a plate and serve with white rice, noodles or simple salad. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

On today's show we tell you how to NOT BLOW IT when you cook lamb cutlets! They're so expensive that you really want to make the most of it and not, as they say, f**k it up. No one likes a grey chop! Incidentally, the WEIGHTS that Simon talks about but gets too bashful to give much detail of, are 1.6kg FISH WEIGHTS available online from Josh Niland's store. They're cool as but don't tell anyone! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] From OUR COOKBOOK! Have you bought the Food Fix yet? Or have you got it earmarked as a Christmas present? Good! Go, you good thing! This recipe can be found inside our cookbook but we’re sharing it in today’s 5MFF! Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe500-900 g piece of pork belly 1 brown onion, cut into 4-5 pieces 2 garlic cloves, peeled and halved 1 thumb sized piece of ginger, sliced Toffee ¼ cup soy sauce 1/3 cup mirin 1 teaspoon sugar 1 small piece of ginger Slice the pork belly into pieces that will look lovely on a bowl of rice. I make mine about 1.2 cm x 7 cms. Put the pork, onion, garlic and ginger in a large saucepan and cover with cold water. Bring to the boil over medium heat. Reduce the heat slightly if necessary and cook for one hour with the lid of the saucepan slightly open. Top up the water if it looks like it’s boiling dry. Drain off the cooking liquid, retaining 400 ml and transfer the pork only to a clean saucepan or wash the old one. The onion, garlic and ginger can be composted. Add the toffee ingredients and the retained cooking water to the pork, place over low heat and bring to a gentle simmer. Cook with the lid on for another 50 minutes. After 50 minutes, remove the ginger (which can develop a bitter flavour if overcooked), then cook with the lid off for another 30 minutes. The sauce will reduce and turn into a glossy liquid toffee. Be careful not to burn it in the last 10 minutes. I like to serve this pork with rice, as a side with onigiri, or tucked into a bento box. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Today Simon’s taking us into the world of what used to be called ‘fusion’ food but really is just the combination of two good things that you wouldn’t expect to see together but which work unexpectedly well. No Mexicana Parmigiana, we’re not taking about you, but instead we’re covering off Hetty Mckinnon’s tomato dumpling salad – a panzanella and potsticker dumpling mashup that took over the northern hemisphere in summer and which Simon thinks you should rush out and make TONIGHT. Listen for all the details. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeFirst, make the vinaigrette. So, three tablespoons chile crisp oil or regular chiilli oil, one tablespoon soy sauce and three tablespoons Rice Wine Vinegar. Whisk these three ingredients together and add a pinch of salt if needs it. Set the dressing aside. For the tomato salad, cut 1kg (5-6 large) tomatoes into one to two-inch pieces and add them to a large bowl. Grate one to two garlic cloves over the tomatoes. Season with a teaspoon each of sea salt and freshly ground black pepper. Add about half a bunch of torn (or small) basil leaves to the bowl and gently mix to combine. Set the tomato salad aside. Get a 12-inch skillet heating over medium-high heat. When the pan is hot, add 2 tablespoons of oil to the pan and wait a minute, then add a packet of frozen dumplings (about 500g), flat side down to the skillet. Reduce the heat to medium if they are browning too fast. When the dumplings have a nicely browned bottom (about 4-5 minutes) add 1/4 cup water to the skillet and cover. Reduce the heat to medium, if you haven’t yet. Let the dumplings steam for 4-6 minutes. Then, remove the cover and continue to cook until the water is completely evaporated and the dumplings begin to crisp back up on their bottoms, another 2-3 minutes. When the dumplings are cooked through, cut the heat. You should be able to fit all the dumplings in one pan, but if you can’t, do them in batches. Transfer the cooked dumplings to the bowl with the tomato salad and pour the dressing over the dumplings and tomatoes. Gently stir to combine. Top with the remaining basil leaves and some crispy fried shallots, if you like for extra texture. Amazing warm or cold! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Chicken is well-behaved in the context of a burger. You can get quite creative with the fillings and the old Chooky McBurger tends to be quite accommodating! Listen to today’s episode for tips on how to prepare, dress and top your burger, and some of the hazards diners have encountered when eating Yumi’s burgers. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeIngredients 2 skinless chicken breasts 1 tbsp oil, plus extra for frying the halloumi, if needed 4 tbsp piri-piri sauce or other mild chilli sauce, plus extra for drizzling ½ lemon, juiced burger buns, split in half 250g block lighter halloumi, sliced into 8 pieces ¼ small white cabbage, finely sliced 2 tbsp mayonnaise 4 tbsp hummus, tzatziki or soured cream & chive dip handful of rocket or 4-8 soft lettuce leaves 2 large roasted red peppers from a jar, drained and sliced Method STEP 1 Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each into two even pieces. STEP 2 Heat two frying pans over a medium-high heat, heating the oil in one. Fry the chicken in the oiled pan for 3-4 mins on each side until cooked through. Season. Reduce the heat, drizzle in the chilli sauce and half the lemon juice and cook for 1-2 mins more until the sauce is reduced. Remove from the heat. STEP 3 While the chicken cooks, toast the buns in the dry frying pan for 30 secs. Transfer to a plate, then fry the halloumi in the pan (add a bit of oil if the pan is not non-stick) for 30 secs on each side until golden. Toss the cabbage with the mayo and remaining lemon juice. STEP 4 Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side, or a green salad. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] There’s a few things Simon always has in his fridge, and cucumbers are on that list (with three small kids it kind of goes with the territory). On today’s episode though they’re not destined to be baton-ed, bento boxed and sent off to school… instead we’re taking out some of life’s frustration on them as we smash them into something delicious for us adults – smacked cucumber salad. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe 2 seedless cucumbers 2 biggies or 3–4 lebanese cucumbers (600g) 1 teaspoon salt 2 1/2 teaspoons sugar 2 teaspoons sesame oil 3 teaspoons light soy sauce 1 1/2 tablespoons rice vinegar 2-4 cloves garlic (finely chopped) 1-2 teaspoons chili oil (optional) 2 teaspoons toasted sesame seeds a small handful of chopped coriander Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside. On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces. In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil. Toss it well. Serve, garnished with sesame seeds and coriander. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] I want more PRAWNS in my life! So how do I make it happen? Simon manages to make me self-conscious about my fixation with getting food poisoning (are we NOT all fixated on this??!) but we make it through to a truly great prawn salad that can be the perfect stand-in for a Lobster Roll …or just a really great prawn salad! Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeBoil raw prawns in a big pot of water that has a tablespoon of rice vinegar. As soon as the prawns go opaque, take them out of the boiling water, plunge in an ice bath, then dry them off in a clean towel. If they're still in their shells, peel the prawns. Cover in a dressing of: 1/2 cup Greek yoghurt 2 tsp Dijon mustard salt and pepper 1/4 cup Kewpie mayo dill chives 1 whole Lebanese cucumber, crushed and sliced Dress the fresh-cooked prawns in the Greek yoghurt dressing, then serve stuffed into fluffy white bread rolls. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Simon’s always on the lookout for a different chicken dinner and recently adobo’s been hitting that spot. A Filipino specialty and beloved national dish, it’s super easy to make, seriously flavoursome and makes a lovely change from the usual suspects (butter chicken, we’re looking at you). If the kids don’t like peppercorns then tone them down here, take them out before serving or just don’t give it to them – whatever you think will work for you! Want more food tips? Check out the 5 Minute Food Fix Instagram. Combine 750g chicken thigh fillets, 3 finely chopped garlic cloves, a third of a cup each of soy sauce and white wine vinegar and 4 fresh or dried bay leaves in a bowl. Leave the chicken to marinate for at least 20 mins, preferably overnight. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through. Remove chicken from skillet and set aside. Heat another tablespoon of oil in skillet. Add 3 finely chopped garlic cloves and 1 finely chopped onion and cook for 1–2 minutes, then add the reserved marinade together with 11/2 cups water, 2 tablespoons brown sugar and 1 tbsp whole black peppercorns. Bring it to a boil then turn heat down to medium high. Simmer for 5 minutes, then add the Add chicken and simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup (if sauce isn’t thick enough, remove chick and reduce, then return to pan). Stir to coat everything well then serve with rice. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] We’ve talked potato salad before on the podcast but frankly, Simon’s recipe was FAR too much faff for Yumi. Now the weather’s warming up and the beach is calling it’s time for a summery spud salad that screams luxury and deliciousness but also zings with lemony sunshiney freshness. Listen for all the details on how to make it along with a bit of potato-y knowledge about which potato to pick (give the kipflers a swerve here and keep your cash in your wallet). Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeINGREDIENTS 2 pounds small Yukon gold potatoes (no larger than 2 inches in diameter) 1 tablespoon plus 1/2 teaspoon kosher salt, divided 3 medium scallions 1 clove garlic 1 large lemon 1/3 cup extra-virgin olive oil 1/4 teaspoon freshly ground black pepper 1 small bunch fresh oregano 1 small bunch fresh dill 3 ounces feta cheese INSTRUCTIONS Place 2 pounds small Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Add enough cool water to cover by 1 inch, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are cooked through and easily pierced with a knife, 10 to 12 minutes. Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Thinly slice 3 medium scallions (about 1/4 cup). Mince 1 garlic clove. Juice 1 large lemon until you have 1/4 cup. Add 1/3 cup extra-virgin olive oil, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk to combine. Pick the leaves from 1 small bunch fresh oregano and finely chop until you have 1/4 cup. Pick the fronds from 1 small bunch fresh dill and finely chop until you have 2 tablespoons. Crumble 3 ounces feta cheese (about 1/2 cup). When the potatoes are ready, drain in a colander. Rinse under cold water just until the potatoes are cool enough to handle but still warm, about 10 seconds. Halve the potatoes (or quarter if large) and transfer to the bowl of dressing. Add the oregano, dill, and feta, and gently toss to combine. Let sit for 10 minutes for the flavors to meld. Serve warm or at room temperature. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] There’s baking and then there’s chocolate chip cookies. Practically EVERYBODY loves them (except Yumi’s kids, of course) and they’re perfect for lunchboxes, kids' playdates, piling into your mouth 2 at a time when you’re the last one in the kitchen etc. Simon swears these are the BEST cookies and shares a clever substitution which makes them a little bit fancier (and healthier!). (SPOILER, it involves a bit of tahini – listen to get the lowdown). For the basic recipe though, read on. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE: Preheat the oven to 180 degrees and line two baking trays with baking paper. Place 200g softened butter, 150g brown sugar and 125g caster sugar in a stand mixer and beat on medium speed for a few minutes until pale and creamy. This will take a few minutes. Add a beaten egg, egg yolk and 2 teaspoons vanilla extract and beat for another minute or so, then add 275g plain flour, half a teaspoon bicarb soda and a pinch of salt and mix on low speed until just combined and doughy. Finally, add 200g roughly chopped milk chocolate (reserving a small handful to press into the top of the cookies) and give the mixer another few turns on low speed to combine. Shape the cookie dough into balls and place them on the baking trays around 4cm apart. I find that around 40g per ball gives just the right size cookie but feel free to make them as small or large as you wish! I like to stick a couple of chocolate pieces on top of the cookie balls so that when the dough spreads as it cooks, there are visible chocolate pieces on the top. Bake for 10–12 minutes or until cookies are just golden around the edges and look a little undercooked in the middle. Any more golden/cooked, and they will go crunchy! Remove them from the oven and allow them to rest for a few minutes before transferring onto a wire rack to cool completely. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Lemon zest adds an amazing brightness to sweet baking, but Simon is into adding it to tomato-based sauces for pasta or a baked fish. To which I reply “WHAT?!” and need to hear more. AS DO YOU!! Want more food tips? Check out the 5 Minute Food Fix Instagram. This recipe is based on something I saw in the paper by Julia Busuttil Nishimura. 250g caster sugar Zest of 1 lemon 1 tsp Vanilla extract 2 large eggs 150ml Olive oil 250g sour cream 250 g SR Flour 1 tsp Cardamom 1 tsp Cinnamon 150g blueberries In the bowl of your stand mixer, rub the lemon zest into the sugar with your fingertips to macerate and awaken the zesty aromas. Add the eggs and whisk until combined then add in the oil, sour cream and vanilla and whizz until well-mixed. Sift in the flour, salt, cardamom and cinnamon and mix only until just combined. Pour into a 23cm prepared tin and top with the blueberries. Bake in a 180C preheated oven for 50-60 minutes. Allow to cool before tipping out of the tin and serving. Add more blueberries and freshly whipped cream if you can be bothered! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] A retro, slightly daggy throwback to Australian cuisine is the classic carb Chang's Crispy Noodles. Let's shed our shame around them because they're good! Especially when we lean into that retro vibe and eat it as part of this salad! Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE INGREDIENTS 4 cups chopped Chinese Cabbage (wombok) 1.5 cups red cabbage, finely shaved 1 cup julienned carrot optional: shredded chicken ASIAN DRESSING 2 tbsp light soy sauce (Note 1) 3 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar) 1 tbsp sesame oil (toasted) 2 tbsp grapeseed oil (or canola or any other neutral flavored oil) 1 tsp sugar 1 1/2 tsp fresh ginger , grated or very finely chopped 1 garlic clove , minced 1/2 tsp black pepper Instructions Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld. Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4) Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] The more sugar you add to a sweet food, the less you can taste the original ingredient! So it’s a perpetual balancing act between adding sugar and showing restraint. Rhubarb is a bizarre plant from the rhizome family where the stalks are the bit your eat and the leaves are actually poisonous! It’s sour as HELL so you’ll be tempted to lean into the sugar. On today’s show we’ll demystify the rhubarb compote. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe1.2kg washed, trimmed rhubarb, cut into 2.5cm chunks 500g sugar Juice of 4 oranges Jars, sterilised by placing in the oven, turning it on to 120C, and leaving for half an hour. (Lids too, unless they’re plastic). MethodPut the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!Pre-cleaned mussels are readily available everywhere, and as far as fresh shellfish goes? Pretty affordable. Simon explains how the Belgians eat them with chips (!!) and as a former kitchen-hand, Yumi explains why mussels are a great entry-level seafood in that they give you lots of indicators that they're 1. Cooked. 2. Not rotten! Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!Fennel is a GLORIOUS vegetable in that it lasts for ages in the bottom of your fridge so you can really leave it there to rot for ages, MONTHS, if you want.But if you want to actually COOK and EAT it, we have some great suggestions.Roasting - yes, but you can also make a delicious Fennel and Orange Salad that not only is delicious and pretty simple, it also has a good afterlife as leftovers for packed lunches.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!People coming over?For SURE you want to put something fancy on the table - but not so fancy that you stress or sweat! Save sweating for your gym workout and get a whole Camembert in the oven. If you want to be extra about it, by all means pierce the cheese with some aromatic herbs - - but live your life and listen to this ep. A baked cheese could change your life and the cooking process is mercifully easy.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!Trust me, you need the patience of a saint to get your Christmas seafood on Christmas eve. It is pretty manic out there, people, and we want you to stay safe. There ARE ways you can get fresh seafood for Christmas WITHOUT facing down the zombie hordes, and you need to listen to this episode to hear some suggestions. Also, as someone who's worked with seafood for years, I nominate MUD CRAB as the best, the absolute pick. And I'll tell you how to let that flavour sing.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!Everyday luxury = smoked salmon. Yumi and Simon are both fans of what smoked salmon can do to a bagel or scrambled eggs. With Christmas canapes in mind, what else can you do with this wonderful ingredient?Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!I have a real weakness for Christmas Pudding and I love and adore the spices, the dried fruit and the addition of fresh cream. Today's podcast talks you through a recipe that gives you all of that - but the summer interpretation. And if you're doing this for actual Christmas Day? You could prepare it now and it will be fine to serve on the day, with ZERO stress. Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!Simon and I both take Christmas preparation Very Seriously. Unsurprisingly, we also tend to take the lead in our respective households as far as meal planning goes and as far as choosing what to serve on the day - but also in that weird limbo of days that exist around Christmas when no one knows what day it is and the fridge is bursting with leftovers. Drawing on their extensive experience, hear how to best prepare for YOUR Christmas, and listen out for Yumi's amazing hack for how to keep your prawns fresh on the hottest Summer's day!Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!You thinking of cooking prawns this Christmas? It's not tricky AT ALL. Yumi has some tips on how to avoid your lovely prawns tasting like "fridge" - and how you can game the whole fish market situation to get the yummiest thing in your mouth for the best price.Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES]Today Simon and I will be trying NOT to accelerate our heart rates as we speed toward Christmas (even though Simon hasn't planned his menu yet!!).We explain how to make a quick and fancy WREATH table centrepiece made of puff pastry and cheese - that everyone can tear into with their hands as soon as they walk in the door. It's on brand for the season as it leans into the colours ruby red and forest green. 15 mins in the oven and it's delightful.Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE½ cup whole cranberry sauce● 1 sheet puff pastry, thawed (I used Careme brand)● 125g Community co. double brie, cubed● rosemary sprigs● 1 egg, beatenMethod:Preheat the oven to 180C.Lay the pastry on a tray on a baking paper. Cut the edges of the pastry to make a large circle then use a cereal bowl to mark (but not cut) an inner circle. Make several cuts in the inner circle, like you are marking an asterix.4. Spread the cranberry sauce around the outer circle leaving a 1-2cm border around the outside, then arrange the chunks of brie androsemary sprigs on top.5. Open out the centre star by pulling the pastry triangles back over the filling. Spend as much or as little time as you like working on the wreath shape. Tuck in any spare bits of rosemary to work that green+red look.6. Brush the tops of the pastry with egg then place in the oven for 15-20minutes or until puffed and golden brown. Serve while warm. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!If you've got to feed people and don't want to be fussing (because you've got better things to think about, like planning a hike or an egg-and-spoon-championship you're absolutely determined to win), you can do a lot worse than roasting up fat wedges of pumpkin coated in coconut oil and your favourite spices. Also makes great leftovers, vegan snack and uses up that sad old pumpkin you've been meaning to use.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES]Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!DON'T PUT YOUR TOMATOES IN THE FRIDGE! Also, TREND PREDICTION: The bougie Tomato Sandwich. Yep. It's coming. Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year! The Thai combination of steamed glutinous rice, coconut milk and fresh, firm mango is truly one of life's delights. Getting it for dessert while out at a Thai restaurant is one thing: but trying to cook it at home presents a whole raft of challenges. Having run through them all, Yumi has a foolproof way that you can do this at home. Warning: You may overeat this stuff, it's *that* good.Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!English culture doesn't do 'Bring a Plate'. So it's a new (and somewhat confounding) tradition for Simon. So... If you're doing Bring a Plate, should you try to show off or be discreet? It's an ethical dilemma that your 5 Minute Food Fix hosts will solve, as well as give you two recipes to take along to your next BBQ.Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Today we unpack the essence of trifle. Why does trifle work? Why is it so wonderful? Why is Simon crying with joy and nostalgia? Our favourite episodes are always the ones where we “cook” in-studio, and today is no different.We layer:Fat cubes of mud cake (I used 1 X Community & Co from IGA) 1 quantity of red jelly (made the night before)Washed, hulled and halved strawberries 1 - 2 packetsDouble thick custard, 1 tubMarshmallows (I can’t stand marshmallows so I didn’t use them)Whipped cream (depending on how creamy you want it, somewhere between 300g - 600g)Roasted peanuts, mini-marshmallows on top… then topped again with finely shaved dark chocolate. Want more food tips and the full recipe? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES]We got sent cute little tins of Keens Mustard Powder and were so enthused that we accidentally turned up to the podcast studio wearing MATCHING MUSTARD COLOURED JUMPERS. Lol. I get excited at the sound of the word “baguette” and VERY excited about rewarding myself after a long bush walk or rainforest hike with a ham, cheese and mustard baguette. It truly is one of life’s joys. Listen for all the details. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE2 teaspoons KEENS mustard powder, 1-2 tsp water to mix1 really good quality bread baguette2 tomatoessliced cheese (eg, Swiss, Provolone, Jarlsberg)sliced ham METHODGo hiking (even if it's to the back fence, water's edge🏖️, etc)Arrive at destinationFeel smugActivate the mustard powder by mixing it with a little water and spread it onto the open baguette.Layer with sliced cheese, sliced tomato and ham.Cut the baguette into the number of people you have to feed. (In my case, it was just me!)Enjoy!See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!Is watermelon not perfection - by itself? Simon is having a romance with the delightful Aussie-grown watermelons that are unlike anything he had when back home in England. In this episode, Simon grapples with the giant melon to get it on the table as part of a salad.Want more recipes and inspiration? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Today Simon serves up another pasta dish that’s definitely not for the little ones – spaghetti all’Assassina! Be careful, this regional specialty from Bari is not only doing the rounds on social media right now, it’s also INTENSELY tomatoey and hot and spicy, largely because it uses a different way of cooking the pasta. Ingredients are simple (tomato passata, chilli, garlic, red chilli flakes and olive oil) but the results are incredible. To make it the proper way you’ll need a cast-iron skillet too. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE: (Serves 4 – but halves easily for 2) Bring 500ml lightly salted water to a boil in a large saucepan. Using a large cast-iron frying pan, add 6 tablespoons of olive oil, 2 finely sliced garlic cloves, 2 teaspoons of dried red chilli flakes and 500ml tomato passata, and put on a medium heat. Once the sauce is bubbling vigorously, add 1 packet (500g) spaghetti, allowing it to spread into the sauce (it won’t be a single layer, but almost), then ladle in a third of the boiling water and turn up the heat. Now begins the process of observational cooking: use a spoon to move the spaghetti around as it simmers vigorously in the sauce – this will get easier as it softens and curves – and add more boiling water as needed. Keep an eye on the time, because this method takes a bit longer than the standard cooking time on the packet, so taste. Once the pasta is cooked but still has some bite, and the sauce is tight, start the process of toasting: allow the pasta to catch on the pan, and even some parts to burn while others turn golden crisp, but keep moving the spaghetti around so all these parts are evenly distributed. The final consistency should be quite dry, but not parched. Serve immediately… and keep the kids away! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.