5 Minute Food Fix

Simon's half-arsed sell on this dish is hilarious and worth the price of admission - but the meal itself is a keeper.It's his riff on a Nigella recipe: SIMON'S REAL LIFE CHICKEN Find a wide fry pan with a good-fitting lid, then get8 chicken thighs, skin onand you fry them in 2-3tbs garlic oil with zest of a lemon added in, skin-side down, until browned.Set the chicken aside... and then to the still sizzling pan, add in 500g Basmati rice and stir well.Add 1tsp ground cumin.Pour over 1L of hot chicken or vegetable stock. Season with salt and pepper, bring everything up to a simmer, add the chicken, pop the lid on then simmer gently for 25 mins.To serve, squeeze over lemon, toss over some herbs and add a dollop of Greek Yoghurt. Hosted on Acast. See acast.com/privacy for more information.

FEEDING KIDS can be one of the most thankless elements of parenting.They don't like your stuff!The want the same thing over and over again!So annoying!Yumi faces this down on repeat but is excited to get to this extremely fancy - but extremely achievable recipe from this book by Neil Perry. YEP, IN THIS ECONOMY.Neil Perry's TUNA CRUDO with FINGERLIME DRESSINGINGREDIENTS400g Sashimi-grade albacore tuna fillet, bloodlines removedDRESSINGJuice of 2 limes2 fingerlimes, pearls extracted1/4 cup your best virgin olive oilsalt and pepperDress with a tablespoon of finely shredded coriander leaves! Serve! Hosted on Acast. See acast.com/privacy for more information.

YUMI has 3 questions for Simon:Is Ranch Dressing trash?Are we meant to "season" our lettuce when making salad?Does it really matter if your lemon is waxed or unwaxed?PLUS: we go deep into fandom for Anna Jones's WEDGE SALAD WITH RANCH DRESSING recipe from her amazing and highly recommended book Easy Wins.ANNA JONES'S WEDGE SALAD WITH TAHINI RANCH DRESSING:CRUMBSmash 1 clove of garlic and put it in a frying pan with 2tbs olive oil.Allow to sizzle for 3-4 mins then add in 100g breadcrumbs, stirring.Add 50g roughly chopped pitted green olives and cook for 2 more mins until the breadcrumbs are toasted. Season with 1/2 tsp salt, allow to cool and then grate in the zest of 1 lemon.TAHINI RANCH DRESSINGMIX 250g Greek yoghurt + 120g tahini, + 1 finely grated clove garlic, juice of 1 lemon, 1/2 bunch chopped chives and 1/2 bunch chopped dill. Season well with salt and pepper.Check the consistency - you may want to add a little water, it is meant to be the consistency of double cream.MAKING THE SALADCut 2 iceberg lettuces or 8 Little Gems into quarters, trimming off the dud bits. Break up the pieces if you wish. Season the wedges well with salt and pepper, taking care to get the seasoning in between the leaves, then do the same squeezing the juice of another lemon over the top and throughout. Dress with the Tahini Ranch dressing, top with the crumbs and decorate with any leftover herbs. Hosted on Acast. See acast.com/privacy for more information.

The change in weather has made Simon crave flavours of home... He is particularly inspired by a memoir by food writer Nigel Slater.It's a nostalgic one as it gets cold, the palate craves comfort. Not unlike Yumi's foster dog, who craves ATTENTION and tries to get it during the recording of today's episode! LOL.TREACLE TARTBlind bake some pre-bought shortcrust pastry that you've rolled out in a 23cm tart tin until golden.Allow to cool.Meanwhile loosen 400g golden syrup by warming it gently. Then add in 100g fresh breadcrumbs and 2tbs lemon juice and zest of a lemon. Mix then pour it into the pastry shell.Bake until set - around 25 - 35 mins on 180C.Serve warm in modest slices with some beautiful stone fruit on the side. Hosted on Acast. See acast.com/privacy for more information.

Yumi had a delightful dinner party experience over the weekend and urgently needs to talk about it!And as a consequence, urgently needs to talk about this way to do potatoes with capers!It's from a book called EASY WINS by Anna Jones which Simon has recommended many times over...ANNA JONES'S BROWN BUTTER POTATOES WITH LIME TARTARE SAUCEAdd 1kg small potatoes to a large pot of boiling, salted water.Bring it back to the boil then simmer for around 15 mins.Drain well and allow to steam dry in the collander.Pre-heat the oven to 200C.Warm up 100g salted butter in a pan until it turns nutty brown.Tumble the potatoes into a roasting pan, pour over the browned butter, season generously with salt and pepper then roast for 25 mins.Use a potato masher to squash the potatoes slightly.Add 4tbs of drained capers to the pan, toss, then bake for another 25 mins until golden and crisp.SAUCEMeanwhile whisk 1 egg yolk with 2tbs Dijon mustard and then very gradually mix in 150ml good olive oil. Loosen with 2tbs caper brine and 100g sour cream. Add in finely chopped 2tbs capers and the juice and zest of 1 lemon. Serve the hot potatoes with the sauce.DELIGHTFUL! Hosted on Acast. See acast.com/privacy for more information.

It's HOT CROSS BUNS SEASON and everyone has an opinion on What To Do (and what NOT to do) with this most raisiny of buns.What are your thoughts on Simon's advice?Send us an email FoodFixEmail@gmail.com Hosted on Acast. See acast.com/privacy for more information.

Simon is BACK! And what a welcome return. Yumi and Simon discuss what it was like to have comedian Jennifer Wong onboard as guest host, and Yumi has some tips about what to order - and what NOT to order - when going out for Yum Cha.And if you want to make Gai Lan (Chinese Broccoli) at home? Here's Nagi's recipe. And to do it at home?1 Bunch of Gai Lan. If you can't get this vegetable, try it with broccolini, it's very good!Trim the woody ends off the green vegetable. Wash well. If any of the stems are especially thick, slice down their length.Place the gai lan in a steamer basket or plunge into a big pot of boiling water. Cook for about 5 minutes but test to make sure it's to your liking. You want it not too chewy and raw, but you definitely don't want to overcook it either. In this case I would get sexy with a timer to really make sure.Meanwhile, gently heat 4tbs oyster sauce with 2-3tbs water. Add a teaspoon of vegetable oil and 1/2 teaspoon of sesame oil IF YOU CAN BE BOTHERED. Toss the cooked vegetable through the sauce but try not to make it a messy jumble: at yum cha it's all neatly laid out facing the same way and halved. Enjoy! Hosted on Acast. See acast.com/privacy for more information.

Special Guest Host Jennifer Wong shares a couple of great ways to make instant ramen LESS GRIM.And if you love Jen and want to see her in person, a good link to upcoming shows is here. Hosted on Acast. See acast.com/privacy for more information.

Both Jennifer Wong and Yumi have had experience with going viral on social media - which they've decided is low-key pointless - but it doesn't mean they're not both dead keen on trying a great hack when other food influencers recommend one...It might be as simple as using a fish weight when frying a good quality piece of fish...Or it could be this little hack as tested by Nat's What I Reckon in this video which, at time of publishing this podcast episode, has 11 million views!BTW if you wanna see Jennifer Wong in person, she has a VERY FOOD RELATED SHOW coming up at Vivid Sydney 2026. More info and a link to the Great Debate that both Yumi and Jen will be on here. Hosted on Acast. See acast.com/privacy for more information.

What is the dumbest gadget you ever bought?(you can email if you like: foodfixemail@gmail.com )Yumi and guest-host Jennifer Wong share their thoughtsPLUS - Yumi has a gadget to help your fish fillets turn out AMAZING - that you probably can use tonight at home! Hosted on Acast. See acast.com/privacy for more information.

In these terrible times Yumi is self-soothing by re-watching her favourite TV show and Jennifer Wong is re-reading a tried, tested and quite wonderful food book called Sapphires and Garlic by New York Times critic Ruth Reichl (which you can read for free in pdf form here; the chapter on Betty is page 205.)In it is a fantastic and fantastically simple and humble recipe that the world-famous foodie created - for a frugal, whole roasted chicken.A FRUGAL REPAST FOR BETTY - WHOLE ROASTED CHICKENPreheat the oven to 200C.Wash and dry the whole raw chicken. Pat dry. Snip off the fatty flap of skin with scissors. Gently lift the skin on top of the breast meat, being careful not to puncture the skin, and spread out the fatty piece of skin between the skin and the breast. Prick a whole lemon 8-15 times with a fork and place it inside the chicken's cavity.Season the whole beast well with salt, pepper and olive oil.Place the chicken on a small rack and place that inside a roasting tray.Cut 4 x potatoes into 8 pieces each, 1 onion into 6 pieces, add 4 cloves of garlic to this then toss the lot in olive oil then tumble into the roasting tray with the chicken. Roast for 1 hour.Serve elegantly! Hosted on Acast. See acast.com/privacy for more information.

JENNIFER WONG joins me as guest host again (don't worry Simon, we miss you!) - and we talk about her amazing book 'Chopsticks or Fork?' - discovering where the name comes from! (It's pretty funny.)I have an opinion on where some of the truly buried treasures might be found in cookbooks and we unearth one from Belinda Jefferey's 'MIX AND BAKE'. (I said I'd post a link to buy it but unfortunately it's out of stock everywhere! My local library has it - good luck.)BELINDA JEFFEREY'S SUNDRIED TOMATO NO-KNEAD FOCACCIA THE DAY BEFORE:Mix the flours: 250g plain flour and 250g spelt flour, 1tsp salt, 1/4tsp dried yeast1tbs honeyStir through 500ml water and 3tbs olive oil. It will be a wet, shaggy dough. Do your best to mix well.Put it into a clean, oiled bowl, and leave in a calm spot for 12 hours.Knock it down by kneading and folding it a couple of times and then stretch out the dough to fit a baking tray. Set it aside for 2 hours.When ready, pre-heat the oven until it's properly hot 200C.Dimple the top of the dough with your fingertips, drizzle it with good oil and flaked salt, rosemary and olives (or sundried tomatoes).Bake for 30 - 35 mins.Eat on the day! Hosted on Acast. See acast.com/privacy for more information.

Simon takes a break from Food Fixing and so I rope in Jennifer Wong, host of 'Chopsticks or Fork?' on ABC, a show about food, that is also a book.Jen is funny and literate about food, especially Chinese food, so I thought: Great! Let's absolutely drag this online trend of making dumplings without actually bothering to wrap the filling in the wonton skin. You can see what I'm talking about here.It's not all ridiculous, though. From Tony Tan, we have a fantastic vegan mushroom dumplings recipe here, which also has the Curry Oil Jen was talking about. Hosted on Acast. See acast.com/privacy for more information.

Simon's Creamy Bean GratinMETHOD:2 tins of white beans, drained well, or 300g flageolet beans soaked overnight then cooked for 30-40 mins the drained and dried out wellIn a bowl, mix together these things:8 anchovy fillets4 tbs garlic oil (from last episode)1 head of garlic (from last episode)300ml creamsalt, pepper and a light grind of nutmegsplash of milkIn a gratin dish (smallish, around 25cm), lay out the beans then top with the creamy mixture and some sprigs of rosemary.Optional: Top with gruyere cheese.Bake for 15 mins and use the broiler if the top isn't going all bubbly and brown. Hosted on Acast. See acast.com/privacy for more information.

Simon has taken the news that Yumi started introducing a tiny bit of her digestive nemesis - GARLIC - into her diet, and he's run with it.Inspired by the recipe from Gizzi Erskine's seminal cookbook, SLOW, Simon has a way to do garlic that is pretty magical and also, supremely easy.Tumble 4-5 whole bulbs of garlic with the tops sliced off into a tiny saucepan. Cover it with good quality olive oil.Add herbs like rosemary, thyme to the oil IF YOU WANT.Gently and slowly cook until bubbles are forming around the bulbs - for 20-30 mins. Strictly DO NOT BOIL.Remove the garlic cloves. They are available to be used as a condiment, smooshed onto toast, blended through a salad dressing or part of a bean gratin.The oil, once cooled, can be used to flavour anything at all ...with fewer digestive complaints! And NO, Simon did *not* provide the show notes he said he would. However, we will do a whole episode on the Bean Gratin he mentions. Next! On your 5 Minute Food Fix. xxx Hosted on Acast. See acast.com/privacy for more information.

What do Ottolenghi and Hetty McKinnon have in common?(Besides best-selling cookbooks?)They both embrace fancying up seeds and nuts to devastatingly good effect in a salad. How can we replicate it?And what hack does Yumi have on days when you just haven't got the energy?(PS. This is not a sponsored episode, just a really good hack that you can get from the shops!) Hosted on Acast. See acast.com/privacy for more information.

There's a cult TV show that half the world knows about and is OBSESSED by, and the other half has no idea whatsoever.That show is Heated Rivalry and Yumi counts herself as completely, 100% indoctrinated into the cult of Shane and Ilya. In today's episode, Yumi discovers that Simon has actually watched it as well !! and nearly implodes in delight. She also has a TUNA MELT recipe (IYKYK) that looks a lot like this one, with a few variations.TUNA SALAD FOR TUNA MELT1 well-drained 425g tin tuna2 celery sticks, dicedfreshly chopped parsley, 1/4 cup3 gherkin pickles, finely chopped, or 10 cornichons1/2 cup of good mayonnaise, to taste (add more or less depending on how you like it)salt, pepper, chilli flakesMETHODAssemble and mix the tuna salad. (This can be made ahead until your "boring" hot boyfriend comes over.)Turn on the grill or sandwich press.Spoon it out onto good quality sourdough bread.Top with 2 slices of American cheese or grated tasty.Pop under the grill until melted.Top with another piece of bread, press it down, then return the whole thing to the grill until toasted. Flip to toast the other side. Serve immediately. With ginger ale. Hosted on Acast. See acast.com/privacy for more information.

Much to Yumi's jealousy... Simon has discovered that his kids actually quite like soup - and a sophisticated one at that!On this episode you'll also hear about the super-easy stock that Yumi has been making now that she has hardly any freezer space.SOUR LENTIL SOUP - ADAS BIL HAMOD200g brown of green lentilscover with salted water then boil up for 20 mins until cooked but still with a bit of bite and shapedrain them offin a big pot heat 3tbs olive oil, 2 chopped onions and 5 garlic cloves, 1.5tbs cumin seeds and the peel of a lemon.Cook down gently and consistently for at least 15 minutes, stirring until soft and golden.Add in 3 chopped waxy potatoes.Throw in the lentils then the chopped hard stalks of some chard.Add a litre of stock and 800ml water.Bring to a simmer, pop the lid on the pot and simmer for 20 mins.When ready to serve, stir through the leaves of the chard or some baby spinach and the juice of 3 lemons.Finish with a dash of olive oil, coriander and/or chopped washed coriander.Also if you're interested, here is a good online recipe Hosted on Acast. See acast.com/privacy for more information.

More genius ideas about how to feed the whole family from the legendary Simon Davis.In this episode Yumi has a story about how her two younger kids nearly got food poisoning... and the fact is, Simon has ACTUAL REAL HELP for parents trying to feed their kids.2-Speed Pilaf (serves 4)You need a good-sized, heavy-pased pan with a lid that fits.Start by in that pan, adding 1tbs butter and 1tbs olive oil, add a finely chopped onion. Fry down until the onion has softened and then add a clove or two of minced garlic. Fry up 1.5cups of basmati rice, 1tsp cumin and 1/2 tsp of turmeric. (Leave these out if your kids are sensitive of spices!)Add in the 2.5 cups stock and water and cook at a low heat with the lid on. Allow to cook for 12 mins.For kids?Stir through a knob of butter and some peas and sweet corn.For the adults?Take some purple seedles grapes and a little olive oil fry them until blistering.To the pan, toss through mint, dill and parsley, some lemon zest and lemon juice.Spoon the rice into bowls, top with the blistered grabs and a fat dollop of labne or crumble over some fetta and sprinkle over some Aleppo pepper.YUMI Hosted on Acast. See acast.com/privacy for more information.

This is an incredible recipe from one of my most treasured cookbooks of the past year!If you love feeling nurtured and nourished by food that is loving and rich in flavours... please try this!Sami's book FALASTIN can be found here.And a version of the recipe (save me typing it out) can be found on this website. Hosted on Acast. See acast.com/privacy for more information.

SIMON'S SPIN ON THIS SILLY INTERNET FAD!Take 500g of Greek yoghurtMix in 2+tbs of honey, 1/2tsp vanilla, zest of one lemon and a pinch of salt.Mix well and check for sweetness. Mix to make sure the salt is dissolved.Press in some digestive biscuits, cover, and set it back in the fridge and leave it overnight.Serve with a fresh drizzle of honey, a handful of chopped pistachios, and some berries (compote = optional!). Hosted on Acast. See acast.com/privacy for more information.

Yumi shares a bad experience she had with being married.(It's food-related, trust me.)And Simon brings in the New Year with a perfect, easy, and really, really effective way to nail a good piece of salmon or trout.Bring a small pot of water to the boil. (It needs to fit your pieces of fish.)Add a teaspoon of salt and any aromatics that get you excited, eg., a teaspoon of peppercorns, a bayleaf, some garlic. But none of this is essential.Turn off the heat then gently lower your salmon pieces into the water. Put the lid back on the pot and leave the fish undisturbed for 11 minutes. (A bigger piece might need 13 mins, a smaller piece might need 9. But 11 is pretty spot-on for a standard piece of fish.Carefully scoop the fish out and let it dry on some kitchen paper or a clean tea towel.Serve with Simon's Yoggutty SauceStart with 3-4 spoons of thick Greek yoghurtstir in some tahini or a spoonful of horseradish, with a big squeeze of lemon and a pinch of salt. Hosted on Acast. See acast.com/privacy for more information.

There's nothing Yumi loves more than being set on a food adventure!In this case, it's a friend's new baby that triggers a trip to the butcher and the creation of an iconic roast lamb meal.We also shout out to the legendary Nagi from Recipe Tin Eats, whose lamb creation was incredibly necessary (although adding anchovies is Yumi's idea).Check out Nagi's recipe here. Hosted on Acast. See acast.com/privacy for more information.

This is the second episode of 5 Minute Food Fix where Nagi and I celebrate yummy things that can make your regular (food) programming pop!I find her inspiring and such an enthusiastic communicator when it comes to food. (Listen to her go off about peas on this ep! So good!) When we spoke, her second cookbook DELICIOUS TONIGHT was just being launched. It went on to sell more copies than any other cookbook that year, won the ABIA at the end of the year for Best Illustrated Book, is still in print and can be purchased here.NAGI's WHIPPER TAHINI DRESSING1 cup plain yogurt21/2 tbsp tahini*11/2 tbsp lemon juice (substitute 1 tbsp apple cider vinegar or white wine vinegar)1 garlic clove,* finely grated1/4 tsp kosher salt*Whipped tahini preparation—Place the ingredients in a heatproof bowl and whisk briefly to combine. Set aside.Whip tahini—Once the roasted vegetables are done, microwave the tahini yogurt mixturein the bowl for 20 seconds on High, then whisk vigorously for 10 seconds until it resembles softly whippedcream. Use immediately.Use for any vegetable. Especially great with asparagus, green beans, broccoli, broccolini, carrots, cauliflower,pumpkin, sweet potato, and zucchini.LEFTOVERS Whipped tahini will keep for 3 days in the fridge. Microwave for 20 seconds to warm gently thenre-whip. Not suitable Hosted on Acast. See acast.com/privacy for more information.

Yumi was so stoked to speak with fellow Japanese-Australian, the utterly legendary Nagi from Recipe Tin Eats. She has so many great suggestions for what to do with the whipped ricotta - so listen to the episode for more, but in the recipe below, you serve it with delightful (and perfect for right now as the tomatoes ripen so beautifully) burst tomatoes.WHIPPED RICOTTA WITH BURST TOMATOESWHIPPED RICOTTA1 cup full-fat,good-quality ricotta, at room temperature1/2 tightly packed cup finely grated parmesan*2–3 tsp milk, if requiredBURST TOMATOES2 punnets cherry tomatoes2 tbsp extra-virgin olive oil1/2 tsp salt*1/8 tsp black pepper11/2 tsp dried oreganoTO FINISH1 tbsp good-quality extra-virgin olive oil2 tsp lemon juice, plus extrato taste12–15 small basil leavesSERVING OPTIONSCrostini or Crusty White Bread! 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 lemon Hosted on Acast. See acast.com/privacy for more information.

WHAT can be done with a BBQ chicken from the supermarket or hot chicken shop?Today, Simon wants to use a pre-bought red curry paste to turn chicken into something magical, then adding it to the inside of a crunchy lettuce boat. You will need 1 good jar of Thai Red Curry PasteMethod:Heat a tablespoon of vegetable oil in a small saucepan on medium heat.Toast off the 3 spoonfuls of Thai red Curry paste in the pan to awaken the flavours.Scrape that off the pan and set it aside - you'll use it in a sec.Then to the same pan add in a couple of spoons of Greek Yoghurt and a big squeeze of lime juice (3 tbs) plus 2tsp honey and a big pinch (1/2 tsp) of salt.Add half a chopped red onion, a chopped celery stalk, 12 chopped cornichons and some coriander.Add in 400g shredded leftover chicken. Add in the yoghurt-curry mixture and mix with a light touch.Top everything with a handful of roasted peanuts and some coriander. Hosted on Acast. See acast.com/privacy for more information.

When figs are plentiful, one must pounce! Like a hungry bear!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.

In this reheated episode, Yumi gets excited about a couple of upcoming races she's got planned (please don't look up my times!) and how she's basically trying to gain as much muscle as she can.Nagi Maehashi's recipe is a huge inspiration, and is the one that Yumi mainly talks through in the episode.But as you'll hear in the intro, since recording this episode, Yumi has made it 30+ times and has brought in her own variations. It's basically swapping the 310ml of fresh cream for 450g Greek yoghurt, and compensating for the greater volume with a little more sugar.YUMI'S TRIBUTE: BURNT BASQUE CHEESECAKEPre-heat the oven to 200C and line a 20cm springform cake tin with baking paper, going quite high up the sides.Get 750g cream cheese at room temperature (Lactose-free cream cheese is now available!) into a mixer, add in 240g caster sugar and whizz to combine, scraping down the sides of the bowl. Add in 220g lightly whisked egg, 2tsp vanilla paste, mix, then use a tea strainer to sift in 30g plain flour. Mix. For the final step, add in 450g Greek yoghurt and mix until combined. (There is no need to overdo this step. Stop when it is done.)Scrape the whole lot into your prepared tin then bake for 45 minutes. Licking the bowl/spatula is encouraged.Allow it to cool before serving. Best eaten within 4-5 days. Hosted on Acast. See acast.com/privacy for more information.

This time of year it's VERY HARD to get motivated in the kitchen!That's why we thought we'd revisit this recipe from Adam Liaw.Use Springwater Tuna, drained well1/4 cup good olive oildried oreganobasil leaves5 really lovely tomatoescheck if you need salt and pepperREMEMBER to make good toast! Actually toast it, don't just warm the bread. To serve, drizzle with olive oil, check the seasoning and add salt and pepper. YUM Hosted on Acast. See acast.com/privacy for more information.

At the time of recording, Simon had been working on some incredible-sounding cookbooks including the one from Masterchef Winner Natty Wolf, which is out now.It inspired him to cook up 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.

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.

THERE IS NO CACTUS IN THIS RECIPE!Nik Sharma is a pretty inspiring UK cook and his book that Yumi talks about can be found here.This pasta is really worth trying though - almost everything in it probably already exists in your pantry, and it's absolutely packed with flavours.Orecchiette Pantry PastaGet a big pot of salted water on the boil and add in 500g of orecchiette pasta.While that's cooking, warm up 3tbs good olive oil and to it, add 1.5 tsp smashed up cumin seeds, 1/2 tsp fennel seeds, a clove of finely grated garlic and a teaspoon of Aleppo, Maras or Urfa red pepper flakes.Scoop out a half cup of pasta water from the pot when your orecchiette still has a couple of minutes to go.Dissolve 3tbs white miso into the pasta water. Pour that into the frying spice mix. Add 285g frozen peas to the pasta water and bring it back to the boil. Drain well once your pasta timer sounds. Combine the pasta+peas with the oil and spices. Then add an absolute ton of grated parmesan cheese and some snipped chives.Serve immediately. (This also makes great leftovers!) Hosted on Acast. See acast.com/privacy for more information.

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 Facebook.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.

In this reheated episode, Yumi gets somewhat misty-eyed about all the travel she's not doing but would like to, where IS the best place for food and eating? Meanwhile, you can get some nourishment with minimal stress making the following: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.

We have to replay this episode because it's embarrassing and embarrassment is best shared.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 one of her other jobs) when something DEEPLY CRINGE AND FOOD-RELATED occurred. You can hear all about it on this reheated episode! LOLSSSSS.You'll 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.

In this reheated episode, both your hosts had entered the Pod recording studio still high from brilliant restaurant experiences.Yumi had been to the fairly new Bessie's in Surry Hills, Sydney, while 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!REQUIREMENTS?800g best quality, butcher-supplied minceslices of aged cheddarpita pockets10g of salt, freshly ground pepperand a BBQ. Hosted on Acast. See acast.com/privacy for more information.

CHRISTMAS WAS HECTIC, and now we need a way to feed ourselves that somehow acknowledges that we can, in fact, stand to take it a bit easy on our tummies this time of year!On this consistently top-rating food podcast, your hosts try not to cack themselves laughing while they explain a way to make life easy for the home chef while getting good foods into your kids via a food they trust: 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.

It's Christmas Eve!Simon and I send you all the best over this time of year - hope you're not spending too much time in the kitchen!Reviving the Dead Inside You!Chicken thighs - 500g, cut into large nuggets, dusted in flourTeriyaki Sauce:2 tbs Kikkoman Soy Sauce2 tbs mirin1 tsp honeyTO COOK:Pre-heat a frypan, add a tablespoon of oil, toss the chicken in and move the chicken around the pan until it's cooked.Pour in the sauce and keep stirring - until the sauce is thickened, glossy and reduced. Serve immediately on rice. Hosted on Acast. See acast.com/privacy for more information.

There is nothing my kids love more than a fire-roasted potato, wrapped in foil and eaten with lashings of butter and salt when huddled next to the tent on one of our camping trips. But what about when there's a Total Fire Ban and you can't have a fire? Or what about when you get back to the city and you're still craving that Camp Life? Hosted on Acast. See acast.com/privacy for more information.

Yumi is a bit triggered by positive talk about alcohol and a bit triggered by the "dirty" in "dirty martini" - but there's no booze in Simon's recipe for a dip that you can put together in less time than it take for a friend to text and say, "I'm coming over!"DIRTY MARTINI DIP:Take a jar of good quality stuffed green olives and decant them into a powerful blendersplash in a bit of the brineAdd a tablespoon of cream cheese or Greek yoghurtSqueeze of lemonPinch of garlic powderPulse to a tapenade textureSERVE from a Martini glass with an olive on a cocktail stick for decorationWARM CHEESE STRAWS:Take a sheet of thawed puff pastrybrush with beaten eggscatter with your favourite leftover cheese, something sharpseason with salt and pepper(Simon doesn't say this but I would also add sesame seeds)FOLD IN HALFSlice into stripsGive the strips a little twist and spread them on a trayBake in a pre-heated 200C oven and cook for 12 minutes. Serve warm. Hosted on Acast. See acast.com/privacy for more information.

WARNING:Yumi loses it trying not to laugh when Simon uses the word "jazzy".Christmas season means LEFTOVERS.And honestly, it can get a bit grim.The fridge is overflowing with food from Christmas and you're absolutely sick of it ...but also, it needs to be eaten!BEFORE Christmas even arrives, let's pre-empt the leftovers with some thought starters and a recipe.FESTIVE FRITTATAIngredients:Veg leftovers200-250g of leftover turkey or ham6 eggs whisked with 1tbs milksalt and peppersome cheesesIn an oven-proof, heavy-based frypan, warm up the veg, get them crisp and heated and reactivated for yumminess.Add in the finely chopped leftover meatWhen ready, season the eggs with salt and pepper and pour the egg mixture over the leftovers in the pan.Dot cheese around the pan or add a big grating of it over the top. Leftover fancy Christmas cheese is perfect for this.Put the lid on the pan and leave it for 4 minutes, or until the edges are looking set but the top is wobbly. Set the whole pan under the pre-heated grill for 5 minutes.Allow it to rest.Serve wedges of frittata with a squeeze of lemon and some fresh herbs. Hosted on Acast. See acast.com/privacy for more information.

Yumi is not into consumables and plastic crap as gifts. Because don't you reckon everyone you love already has the things they need? Why buy them something that will probably end up in landfill?If you *REALLY* want to give gifts, how about money? We'll take some!Failing money, a wonderful gift is something home-made. A card, some bikkies, or *THIS* beautiful, vivid and amazing-looking raspberry jam.I took the main bones of the recipe from The River Cottage but added pectin, which you can find pretty easily in mainstream supermarkets. Hosted on Acast. See acast.com/privacy for more information.

TO MAKE MY CHOCOLATE COATED STRAWBERRIESPrepare byWashing, drying and hulling the strawberriesChecking there's space in the fridge for themLining a flat tray with baking paper then lightly spraying it with cooking oilI use an ALDI block of dark chocolate, melted in a metal bowl over a pot of boiling water. Simon blasts his in the microwave in ten second increments until it's perfect.I then roll my prepared strawberries in the chocolate using two wooden skewers.Use the skewers to lift up the now bathed-in-chocolate strawberry and place it carefully on the tray you prepared. Allow to firm up and serve within 24 hours. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon are getting into the spirit of Christmas preparation on your 5 Minute Food Fix! Now is the time to start envisioning your perfect meal. So...SIMON'S MONSTER BRUSSELS SPROUTSHalve 500g of Brussels Sprouts, toss in 2tbs of good olive oil and sprinkle with salt, then roast them in a hot, 230C oven for 15 - 20 mins.In a mixing bowl, toss the now cooked and charred sprouts with a tablespoon of your favourite chilli crisp oil, and a teaspoon of soy sauce and/or rice wine vinegar. At the end, toss through a handful of chopped roasted peanuts or sesame seeds. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon catch up with each others' Christmas plans and while Simon will be a guest at someone else's soiree on Christmas Eve, he plans to bring this amazing Panettone ice-cream dessert which will be both AMAZING, and really easy to make!Allow 1L of your best quality vanilla ice-cream to soften on the bench for 10 mins.Meanwhile, crumble up a 300g mixture of inside soft bits and outside crusty bits of the Panettone you have that's getting a bit tired.Stir these through the ice-cream, along with half a cup of chopped nuts, eg., pistachios, half a cup of dark chocolate chips, and a quarter to half a cup of glacé fruit like cedro. Add half a teaspoon of orange zest and a splash of amaretto.Smoosh it into a lined loaf tin and smooth the top and get the whole thing back in the freezer.TO SERVE:Slice the loaf into neat slices. Garnish with crumbs of Panettone or, Simon's suggestion? Some microwave-softened PISTACHIO CREAM. Hosted on Acast. See acast.com/privacy for more information.

What is not to love about some of the weirdly specific cookbooks out there?You're going to hear about one that Yumi found that is so weird, and so niche, she will obviously never cook from it! Lol.THEN, there is the wonderful 'Tomato' by Claire Thompson. The book is a celebration of this wonderful ingredient and all that it can do, and from the book a recipe that is now officially Yumi's Summer Fling / Crush, and yes, we will be having it over and over. (I even dehydrated a version of this without the fresh mint and took it hiking. It slapped.)PEEL 1kg of fresh tomatoes.(Do this by marking criss-cross in the bum of the tomato with a sharp knife, dunking the tomato for about 30 seconds in a pot of boiling water, then dunking the tomato into an ice bath. The skin should come off easily after this,)Fry up 2 cloves of garlic in 2tbs of oil. (I skip the garlic.)Add in a chopped fresh red banana chilli or 2.Add in the peeled, loosely chopped tomato.Season well with salt and pepper.Cook down for 12 minutes. In the last 30 seconds, add 1/2 tsp mint.TO SERVE: Spoon the tomato mixture onto a lipped platter. Fry up 2 more tbs of good olive oil with 2 more cloves of chopped garlic, add in 2 tbs (I add a lot more: 1/3 cup) of pine nuts. Drizzle this mix over the top, adding in as much freshly torn mint as you want.PS. I discovered this dish exists in Sami Tamimi's wonderful cookbook 'Falastin' as a dish called Galayet Banadoura that is pretty much exactly the same, including the need to peel the tomatoes! Hosted on Acast. See acast.com/privacy for more information.

On one of Yumi's hikes, the hikers went bananas for Gemma's Cheesy Vegan Kale Chips, based on this recipe.The question was: Would the yumminess translate to home?Good news is: YES!So with a fair bit of pride, Yumi wants to share her version of the recipe, which leans into her love of spice (and allergy to garlic and onion):YUMI'S BEST-EVER CRUNCHY VEGAN "CHEESY" KALE CHIPSPrepare 1 big bunch of good kale, washed, dried and torn off the inedible spine in big piecesIn a food processor or blender, mix:400g cashews, soaked for a couple of hours or overnight100g nutritional yeast2tsp flaked salt100ml macadamia oil1 tsp ground white pepper1 tsp chilli flakes1/2 tsp ground ginger60 ml waterzest and juice of one good, juicy lemonMassage or wipe the cheese mixture onto every kale leaf. This is a long and somewhat tedious process so before you get your hands dirty, have a podcast ready. (Can I recommend 'Ladies, We Need to Talk'?)Spread each leaf out onto your drying racks or oven tray. They dry better if not clumped together and not folded or scrunched.In a dehydrator: on the highest setting for about 10 hours.In the oven: at 120C for around 2 hours, but check. Some spots on the trays will be hotter than others.Store the crispy chips in an airtight container.Any leftover cheesy mix can be stored for 4 days, or frozen until needed. Hosted on Acast. See acast.com/privacy for more information.

Yumi has a dilemma. A beloved friend has given her a sourdough starter!Now what?Do you really want to take care of another living being?Your hosts also lament the demise of printed food magazines that they have loved and appreciated over the years!DATE SWIRL240g sour cream1-2 tbs date syrupGently swirl the two together (but don't fully mix) and serve on pancakes, on sticky date pudding, etc.THE FULL RECIPE HERE Hosted on Acast. See acast.com/privacy for more information.

Feedback can be ...alarming? Unwelcome? But in Simon's case, it was feedback from a parent at his kids' school that reminded him of just how good a crispy chickpea can be!So what else to do with the idea?A coeliac-friendly, vegan delight, this is CLASSIC Food Fix: Simple, quick to prepare and within reach for the average home cook, but with STUNNING results.METHODDrain and rinse 1 tin of chick peas, dry them well, then crush them with a rolling pin or another tin.In a large frying pan, heat 4tbs of olive oil.When hot, add the chick peas and spread them out.Give them time to crisp up, stirring occasionally.When you're pretty sure they're ready and crispy, add two finely sliced garlic cloves and fry for another 30 seconds.Take off the heat and add the zest of 1 lemon, a handful of finely chopped parsley, and season well with salt and pepper! Serve on top of pasta, salads, a tomato carpaccio, a tuna rice bowl or on top of a bowl of roasted vegetables.Store in an airtight container! Hosted on Acast. See acast.com/privacy for more information.

ENGLISH CULTURE?Simon loves sharing where he's from and frankly, these delightful insights always go down well, especially with a strong mug of English Breakfast tea. Today he waxes lyrical about something I've heard of but never really experienced: the FlapjackSIMON'S SUPER SIMPLE FLAPJACKS200g butter200g brown sugar200g golden syrupMelt together in a saucepan until smoothStir in 400g of rolled oatsPress into a 20 x 30cm square tinAdd whatever yummy nutty thing or fruity thing you want. Or leave plain!Bake 180C for 20mins.Allow to cool in the tin then slice into bars or squares. It should last a couple of weeks! Take it on hikes, to work, football, etc. Hosted on Acast. See acast.com/privacy for more information.