5 Minute Food Fix

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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