5 Minute Food Fix

It feels like Spring and Summer are around the corner, and Yumi is excited about a pasta salad that can be served warm and has a super-cute, mouth-pleasing texture that may well intern it into the FOREVER FILES.Based on this recipe, Yumi has halved the quantities to suit her ("Mercifully Divorced") lifestyle and improved it by cooking the corn and adding chopped smoked almonds at the end.Quick answer to a riddle we don't solve on-air: Creste di Gallo looks like this!And the book Simon is talking about is The Geometry of Pasta.SUPER-CUTE PASTA SALAD125g ditalini pasta2 ears fresh corn, shucked and washed1-2 large stalks celery, peeled and finely chopped2 tbs finely chopped fresh chivesroughly chopped smoked almonds (optional)DRESSINGGranulated sugar (probs don't need)2 tablespoons white or yellow miso2.5 tablespoons lemon juice1 tablespoon hot hot chilli sauce, minced chipotles in adobo, or gochujang, or sambal oelek1/4 cup mayonnaise (I use Kewpie)METHODPrepare the dressing by whisking all the ingredients together in a tiny bowl or jar.Prepare the celery by chopping to pieces the same size as the pasta will be when cooked (about the same size as an adult human tooth).In a large, heavy-based pan, cook the corn until slightly charred.Boil the pasta to al dente. (Very important not to overcook it or it'll be gross!)Drain the pasta well then combine the salad ingredients, mix well and pour over the dressing.Serve immediately with smoked almonds scattered over the top.LEFTOVERS can be revived with some fresh rocket, tuna, chopped tomato, etc. Hosted on Acast. See acast.com/privacy for more information.

Apologies in advance! Your hosts completely lose it and start laughing like hyenas over the Netflix doco 'Poop Cruise' - which is not for the faint-hearted!Listen along though - it's good for you to laugh!Otherwise skip through to the 3 minute mark for chat on making:STEW - HORRIBLE WORD. BRILLIANT THING TO EATA meaty, miso-boosted winter stew that's big on flavour, low on fuss – TERRIBLE name, EXCELLENT dinner.RATIO: Meat to Veg = 2:1Brown your meat in batches to get the meat lovely and flavourful. Take your time.Add some onion wedges and get it softened in the pan. Add in your more robust herbs like thyme and rosemary, tomato paste and aromatics.Add a big blob of miso paste and then your vegetables (evenly cut, not too large), and your (good quality) stock.To serve?Freshen the whole thing up with a grate of lemon zest, squeeze of lemon or a dash of vinegar, and a scattering of fresh herbs like parsley or basil. Serve with a hunk or bread, or mashed potato, or even rice! Hosted on Acast. See acast.com/privacy for more information.

To make the Toum, blitz 6 garlic cloves2 egg whites 2 tablespoons lemon juice in a food processor. While it's running, slowly drizzle in 1½ cups of vegetable oil until it thickens into a fluffy white cloud. Season with salt. It's bold, punchy, and keeps for a few days in thefridge.Chicken PitaMix 3 tablespoons lemon juice, 2 tablespoons tomato paste, 1 tablespoon ground coriander and 3 tablespoons oil with a spoonful of toum (or not – if you're allergic to garlic/alliums).Slice 500g of boneless chicken thighs in half lengthwise, salt them, and marinate for a few hours or overnight!When you're ready, skewer the chicken – folding the pieces onto themselves – and grill overmedium heat for 10–12 minutes until beautifully charred.Serve on warm pita with pickles and, if you dare, a very generous smear of toum.And if you've got leftover toum? It's brilliant slathered on roast veggies, stirred into yoghurt for a quick dip, dolloped onto fried eggs, or used in place of mayo in pretty much anything. Hosted on Acast. See acast.com/privacy for more information.

Yumi's son is the main budding chef in the brood, and he's obsessed with this book by Reece Hignell. It means Yumi and Manbaby have tried MANY recipes from the book, including this one for a giant Devil's Food Chocolate Cake.CAKE BOI'S DEVIL'S FOOD CAKE - aka Chocolate Lover's Heaven!Pre-heat the oven to 160C fan-forced.Grease and line 2 20cm cake tins.Sift 480g flour, 700g caster sugar, 170g cocoa powder, 4tsp baking soda, 1tsp baking powder and 1tbs salt. (Yep, I said 1 teaspoon but it's actually a whole TABLESPOON.) Reece's recipe also has 1tsp ground nutmeg to add in at this point although we left this out cos = fussy kids.In the bowl of a stand mixer, add 480g milk, 1 cup vegetable oil, 2tsp vanilla and 4 eggs. Mix on medium speed for 1 minute.Add 1/3 of the dry ingredients to the wet ingredients. Fully combine before repeating with the remaining 2/3. Add in 480ml boiling water then mix for 1 minute.Divide the mixture evenly (I use scales) between the 2 cake tins then bake for 50 - 55 mins.Check with a skewer that the cake is cooked - a few moist crumbs is good, wet batter is not.Allow the cooked cake to cool on a wire rack.My kids don't like icing so we stop here!ICING:Finely chop 400g of 54% cocoa chocolate. Place in a stand mixing bowl.Heat 600ml thickened cream in a small saucepan until it reaches a simmer. Add in 50g butter, then pour the lot over the chopped chocolate.Allow it to sit for 1 minute, then mix it until smooth and glossy. Add 1tsp vanilla and a pinch of salt. Stir well, then refrigerate for 1 hour to set.Run the icing in the electric mixer to get fluffy and awesome. Spread over the two cakes. Reece suggests horizontally halving the cakes to make 4 layers. Hosted on Acast. See acast.com/privacy for more information.

Sometimes a dinner is SO BAD that it just has to go straight to compost.Sorry, inner-tightass, but it's true.Simon shares a recent take-away food experience that would get a less-busy man writing angry Yelp reviews!! LOL.Yumi shocks Simon by revealing just how much of a tough-nut she can be when it comes to fish and chips (his reaction is worth the price of admission)...And Simon has a good handful of tips for how to turn some "meh" homemade dinners into something - maybe not brilliant? - but something DECENT and EDIBLE. Hosted on Acast. See acast.com/privacy for more information.

It's with some amazement that your hosts reflect on the fact that they're both currently working in offices. LIKE, HOW DID THAT HAPPEN?Yumi struggles with boredom in meetings, and has directed a lot of that restless energy into concocting the PERFECT OFFICE LUNCH. This code also applies to school/uni lunches if you have a common room.LANGUAGE WARNING: It's not technically "swearing" but at some point Yumi does say "kick it in the dick" Hosted on Acast. See acast.com/privacy for more information.

Yumi has come up with a way to use up 2 really, really nasty bananas - in a way the kids won't even notice.2 NASTY BANANAS -> CHOC CHIP MUFFINS2 nasty, dead-looking bananas 180g55g melted butter1 egg1tsp vanilla100g greek yoghurt150g wholemeal (or regular) self-raising flour70g dark chocolate chipsPre-heat the oven to 180CPrepare a 6-hole muffin trayMash well your bananas. Sometimes if I can be bothered, I used the back of a spoon to smoosh them through a sieve so there are absolutely NO LUMPSAdd in the butter, egg, vanilla, and yoghurt and mix well.Sift in the flour. Mix with a light hand - just a couple of emphatic stirs with a big slotted spoon.Add in the choc chips. Mix around, being careful not to overdo it.Distribute batter among the 6 muffin holes.TO ENSURE I get the kids over the line, I sprinkle some brown sugar on top of each muffin. This is optional.Bake for 20 mins or until cooked.REALLY GOOD eaten hot with butter but I freeze them then put them in school lunches direct from the freezer. Hosted on Acast. See acast.com/privacy for more information.

Is it offensive to say you've "upgraded" an absolute classic?In this case, it's not Simon making the claim - it's from an online recipe... But enough users are in the comments RAVING about the so-called upgrade that Simon had to give it a go.The big difference? Marinating the fetta in broken pieces (not cut cubes) in oil made from frying lemon slices. Blistering the red peppers/capsicum. And using fresh oregano (as well as traditional dried if you want to really, REALLY upgrade)!RECIPE:Start with 225g of feta – tear it into chunky pieces and place in a bowl. Thinly slice 1 lemon, remove the seeds, and cook the slices in 2 tablespoons of olive oil over medium-high heat until nicely charred – about 5 minutes. Add the lemon slices and oil to the feta, along with ¾ teaspoon dried oregano and a big pinch of salt. Let it sit and soak up the flavour while you prep the rest.Now, in the same pan, cook 3 long sweet peppers in a bit more oil until they're blistered and soft – about 5–7 minutes. Remove and let cool slightly, then slice them into bite-sized pieces.In a large bowl, toss together:1 medium red onion, thinly sliced1 large cucumber, chopped500g cherry tomatoes, halvedA big pinch of saltAnd 1 tablespoon red wine vinegarAdd in the chopped blistered peppers and gently mix.To serve, pile everything onto a platter, spoon over the marinated feta and charred lemons, and drizzle with any leftover lemony oil.MORE IDEAS - Want to make it dinner? Add some grilled chicken or chickpeas and call it a night. Hosted on Acast. See acast.com/privacy for more information.

Your hosts explain the hows and whys of a perfect CHEESE BOARD - and I think you're gonna learn something today. It really is within reach to make a cheese board classy AND effortless - by stripping it back.ALSO - why is it so hard to spot one's own kids in a crowd? Hosted on Acast. See acast.com/privacy for more information.

Your favourite cooking nerds get EXCITED over an internet recipe that has the Comments Section going off.You know how they say "you should never read the comments"?Not in this case!The recipe is here.The modifications are:Cut the chicken into smaller pieces than suggested, then marinate them in 2tbs Garam Masala, 1tbs finely minced ginger and 1tbs fish sauce. To up the coconutty flavour, fry the chicken in coconut oil, not neutral oil. Don't use coconut cream (too oily), use coconut milk.Yumi also beefed up the cashews to 1 whole cup, and added 1/4 cup currants. (Raisins would also be amazing.)Yumi forgot to say in this episode - before you put the lid on and pop in the oven - LAY THE CHICKEN PIECES ON TOP OF THE RICE. Lol. Okay - any feedback ("comments") on this or any other episode foodfixemail@gmail.com LOVE YOU Hosted on Acast. See acast.com/privacy for more information.

On this Final Instalment of Simon Davis's shameful Air-Fryer Diaries, you'll discover what's still sitting in the hallway of Simon's house, in its boxed, unloved and unopened.Yumi shares how she's been doing the audiobook recordings for a couple of her books... ALSO - how to make the greatest, easiest dessert ever: AFFOGATO?!It's so good it's almost uncanny.RECIPE:Ball up your best vanilla ice-cream into a neat spheres that you know will fit your (small) coffee glass. Return the ice-cream ball/s to the freezer until needed, along with your serving glasses because you want them nice and frosted.Place the ball of ice-cream into your pre-chilled glass.Make a hot espresso coffee.Pour it over the ice-cream. (This can be done at the table for fancy effect.)Eat immediately! Hosted on Acast. See acast.com/privacy for more information.

Simon is sheepishly confessing to two cooking FAILURES - and one win.What on earth are they?And what delicious food can we possibly eat to get us through the grimmest months of winter? Hosted on Acast. See acast.com/privacy for more information.

Both your hosts Yumi and Simon have so far resisted the allure/hype of the AIR FRYER.Neither has one - til now!But why have they resisted? And what could make them cave?____________________________________The link to Simon's son's beloved Sausage Rolls on RecipeTinEats is here.The book that Yumi's son took camping despite the lack of oven and general cooking equipment is Reece Hignell's CAKE BOIThe book that Yumi and Simon co-authored that has the cute illustrations of said hosts/authors is THE FOOD FIX Hosted on Acast. See acast.com/privacy for more information.

Finely slice your onion, pre-heat your fry pan then add 3 tbs good olive oil.Gently sautee your onions for ...wait. TWENTY MINUTES??Listen here for WHY - ...and some hacks if you simply can't spare the time. Hosted on Acast. See acast.com/privacy for more information.

On this episode, Yumi floats her theory about why 40th birthdays are often a big, fat non-event.Then we go all-in on Yumi's son's newest favourite cake. (Since recording this episode, she's made it twice more: both little ones LOVE IT in their school lunches.)It's a Nagi recipe from Recipe Tin Eats and you can find it here.And if it's your 40th birthday soon? GO EASY ON YOURSELF. There'll be more birthdays! Hosted on Acast. See acast.com/privacy for more information.

2025 might be the year that we begin to RE-appreciate the offcuts that used to populate the supermarket meat section back in our parents' day... Liver, anyone? Hosted on Acast. See acast.com/privacy for more information.

Sometimes a terrific NAME can get you racing to the kitchen to attack a recipe.Who doesn't love 'Crunchy Fish', for instance? And what about Pesce all'Acqua Pazza, or better known as 'Fish in Crazy Water'?? Find the recipe here - - or just gently fry up 1/4 cup olive oil with 2tsp salt, 700g chopped tomatoes and YOUR FAVE aromatics - eg., dried chillies, 1/2 tsp fennel seeds, 2 cloves of thinly sliced garlic and a pinch of red pepper flakes, and after 3-5 mins, add in 2.5 cups of water, put the lid on the pot and leave it to infuse and flavour the "crazy" water for 20 mins.Pat your fish pieces dry, season the fillets with salt and pepper, then lower it into the gently simmering Crazy Water.Allow to cook for between 4-8 mins, depending on the size of the fish fillet. Commonsense may be required here! Serve in bowls with water/broth, a drizzle of olive oil and the most delightful fluffy, crusty bread you can find. Hosted on Acast. See acast.com/privacy for more information.

Your hosts go ALL IN for that great winter vegetable, FENNEL, which has the annoying habit of refusing to go off while taking up space in your fridge! Curse you, Everlasting Vegetable! Yumi also recounts a breakthrough moment of understanding that oils and salads need to be co-ordinated, much like tops and bottoms do when putting together an outfit.FENNEL AND SNOW PEA SALAD:500g prepped snow peas, blanched in boiling water for 30 seconds then rinsed in cold water until cool, and well-dried on a clean tea-towel.Finely slice your fennel, around 3-4mm.Toss your sliced fennel with the juice of a lemon and set aside while you make the dressing, which is:Juice of a lemon1 tsp honey2 tsp tahini1/2 tsp salt1/3 cup of walnut oil*taste for more salt, pepper, and more sour (eg., a couple tablespoons of white balsamic vinegar)OPTIONAL: Toss through a fat bunch of chopped fresh mint, and top with anchovy croutons, which you can learn more about from this episode. Hosted on Acast. See acast.com/privacy for more information.

Inspired by the chef Michael Moore who wrote a great book full of delicious and healthy recipes called BLOOD SUGAR - and also inspired by the need to bunker down under MANY layers of doona and thermals and eat hot, filling food, Yumi revisits an old recipe for baked meatballs that really is beautiful and very achievable. Try it here:Preheat the oven to 180CDecant 2/3 of a bottle of passata into a baking tray with high sides.Roll up about 18 meatballs using500g pork/beef mince (lean)1 egg white1/4 tsp salt1tsp whipped garlic dip2-3 tbs finely chopped spring onion greenscracked pepperUse scissors to cut up some fresh lasagna sheets into pieces smaller than your phone but bigger than a matchbox. Place a meatball into the canoe of pasta sheet then set it to sail on the ocean of passata. Repeat until all the meatballs are used and the tray is full. Pour over the remaining passata. Top each meatball with a cube of fetta or a chunk of ricotta. Top with about 80g of your fave cheese. Bake 30 mins. Serve with crusty bread and a side salad. Hosted on Acast. See acast.com/privacy for more information.

On your favourite food podcast, Yumi Stynes explains how food, in this case persimmons, connects her to her mother's culture.Persimmons are, like asparagus, TRULY seasonal. Which is why we have to enjoy them in winter!Dried persimmons are becoming A THING in Australia - and you can find the salad recipe here. Hosted on Acast. See acast.com/privacy for more information.

Yumi has some personal news to share with Simon which she predicts will BORE HIM TO TEARS. She also has an amazing Creamy White Beans recipe to share with everyone - TOTALLY NOT BORING!It's a New York Times Cooking recipe - and you'll probably have everything you need to make it - just grab or make sure you have Fresh CreamTomato PasteHalf a jar of sundried tomatoes Hosted on Acast. See acast.com/privacy for more information.

Your hosts have a LOT of thoughts when it comes to ordering food at a restaurant.What are the common mistakes?How can you absolutely nail it?On what topics should you consult with your waiter? Hosted on Acast. See acast.com/privacy for more information.

Is there anything more inspiring for a keen cook than being asked to make something for a party at short notice?Yumi is BACK and feeling good in her kitchen and was delighted to have a couple of cracks at making this cake by Nigella Lawson.*After recording, she made it again for the party - here's what she said about the changes:"Instead of Olive Oil, I used coconut oil! (I know the whole name is Nigella's Olive Oil Chocolate Cake but I just felt the olive oil flavour was a bit intense and overpowering, whereas coconut oil is more mellow and went well.) I also increased the cooking time by 5 minutes, to 50 mins, and in my oven, it cooked better at 160C fan -- instead of the recommended 150C.Finally, I couldn't find good strawberries so I used raspberries instead. Looked amazing and tasted amazing!" Hosted on Acast. See acast.com/privacy for more information.

We NEVER get tired of finding new ways to make potatoes exciting and delicious.REAL QUICK:To make Yumi's ALL KILLER, NO FILLER POTATO CRISPPre-heat the oven to 200C.Have some finely chopped rosemary needles ready to go and have 1/4 cup of olive oil in a small pot, not heated yet.Slice 4-5 decent-sized spuds into 2mm discs. Dump the lot into a big pot of salted, boiling water. Once the water returns to the boil (this will take a couple of minutes) allow the spuds to boil for 2-3 minutes then drain really well.(I USE RUBBER GLOVES to handle the still-hot potatoes here -)Arrange the potatoes in layered rows to achieve maximum surface area for every piece. This will take a few minutes. Put the oil on to heat. You want it to get Very Hot but not smoking.Scatter the finely chopped rosemary over the potatoes.Pour the hot oil evenly over the potatoes.Place in the oven and set a timer for 45 minutes but keep an eye on them!Serve hot. SO GOOD.Jamie Oliver's BALSAMIC POTATOES RECIPE can be found here. Hosted on Acast. See acast.com/privacy for more information.

Corn ribs had a bit of a "moment" in restaurants around the country and around the world - - but what do you think?(email us any time foodfixemail@gmail.com) Your food-mad hosts discuss. Yumi also has to share about these olives she'd never tried before......And gives you one more thing to add to your camp cooking repertoire, particularly if you love to cook on a fire! Hosted on Acast. See acast.com/privacy for more information.

This episode, your hosts Yumi and Simon go wildly off script and talk about:The perils of buying wine as a sober personA gumbooted and verdant field fantasy...and there's a bunch of ridiculous lolling in there that a normal person might've edited out! WOOT!Plus, Adam Liaw's Chicken and Mushroom Field Pie recipe is here. Hosted on Acast. See acast.com/privacy for more information.

Yumi has some (actually real) ideas about what kinds of gifts mothers want this Mother's Day.(Clue: it's not chocolate, it's not a soft toy, it's no kind of inflatable silver balloon EVER, and it's definitely not a cleaning/housework appliance.)And Simon wants to free listeners to make the soup they CAN - not the "perfect" soup! Hosted on Acast. See acast.com/privacy for more information.

It's not every day that recipe copyright and cookbook authoring is national news, so naturally Yumi and Simon have some thoughts! From their two unique perspectives from the world of cookbooks and recipe authoring, they cautiously weigh in with diplomacy AND personal experience.They also have a recipe to share! It's a 15 years old from Gizzi Erskine and Simon is SURE you're gonna love it! Hosted on Acast. See acast.com/privacy for more information.

If you've ever been to Japan (which more and more of you have been lucky enough to do!) - you may have visited an "Onsen" - hot spring bath.Imagine notionally teaming that idea up with the idea of poaching eggs! What?! I can just picture the eggs luxuriating in the hot spring with a teeny tiny towel balanced on their foreheads...One of my favourite resources for Japanese cooking is Just One Cookbook and they have a great way of doing eggs that is SO EASY! (And if you're interested, the author, Namiko, also has the old-fashioned version here if perhaps you don't have a microwave.) Hosted on Acast. See acast.com/privacy for more information.

In this episode our two hosts try to make each other laugh and dig a little into the culture of the Farmer's Market, what people get wrong when cooking with Haloumi - - - and what exactly this new thing is that we keep seeing on cafe menus: The HLT.*tip: has nothing to do with Hormone Lighten-Up Therapy! Hosted on Acast. See acast.com/privacy for more information.

Burrata was a bit of a fad food for a while there. Which didn't make it any less wonderful... but how do we imagine best serving this magical, pendulous bell of lactose now that we have had some experience with it?Yumi tells us her favourite way to serve the cheese and Simon openly grieves missing out on travelling to the HOME of burrata for a burrata cookbook shoot. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are astonished to realise that their respective kids have ALL been reading Garfield comics and this has influenced their desire to eat LASAGNA! Trouble is - good lasagna is pretty time-consuming to make. So what to do? Hosted on Acast. See acast.com/privacy for more information.

Your hosts are VERY INTERESTED to note that the flavour of the legendary ANZAC biscuit has been co-opted and is now a ....crumble topping?What do you think?There are an infinite number of recipes but this one looks a lot like the classic.Pre-heat the oven to 180C.Combine 1.25cups of plain flour with a cup of rolled oats, 1/2 cup caster sugar, and 3/4 cup of dessicated coconut.In a medium-sized saucepan, melt 150g butter with 90g golden syrup. When the two are combined and melted, add in 1tsp of bicarb soda and stir while the mixture fizzes and fluffs up.Remove from the heat and immediately pour over the dry ingredients.Mix until combined - don't overdo it.Roll the mixture into balls and flatten on the baking tray. Cook for 12-15 minutes, maybe rotating the trays in the oven so the biscuits are evenly cooked. Allow to cool on a wire rack. Hosted on Acast. See acast.com/privacy for more information.

Simon absolutely got me onboard for fancy and considerably more expensive *smoked* salt. But as his "fancy" side becomes more and more apparent, the upgrade is revealed! FANCY SALT GARLIC BREADLeave 100g of butter on the kitchen counter to soften.Buy a baguette from the supermarket. Slice it lengthways.Combine the butter with one finely grated garlic clove and finely sliced basil leaves. Mix and spread on the baguette.Wrap the baguette in foil, and when nearing dinner time, bake in the oven for 15 - 20 mins.Serve with a flourish of Pink Native Australian Plum Salt.Feel smug. Await praise. Hosted on Acast. See acast.com/privacy for more information.

Yumi has an update on what she's been inspired to cook due to working on this podcast...She also wants to share a brilliant way of cooking TEMPEH, a delicious, vegan protein - with OUT deep frying it. Listen for more and please remember to share this podcast with a friend! Word-of-mouth really is the greatest marketing. XX Hosted on Acast. See acast.com/privacy for more information.

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 foodfixemail@gmail.com)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 FoodFixEmail@gmail.com 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.