5 Minute Food Fix

In this episode, Yumi asks questions about olive oil, Simon answers. There's A LOT to Olive Oil that we take for granted, 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 Ac...

It sounds silly but farting is a genuine consideration in a lot of peoples' cooking, especially those of us with the most tedious of all the tedious food intolerances, #FODMAP. Garlic and onion are the devil to our digestive systems and a "bad case of the farts" is way worse than it sounds! BLACK BEAN RAGU - NO FARTS! Dice 2 medium eggplant to a 1cm dice Fry that off in a big frypan in 4tbs of HOT...

YES, we do exist! Not just figments of your fever dream that is 2024! And we'll be meeting you in person at the Sydney Writers Festival 2024 - Saturday 25 May, 11am with special guest foodies Alex Elliott-Howery (aka "Alex Cornersmith"), and Lucy 'Every Night of the Week' Tweed. It's 11am so you have time to get to the shops, chuck on the slow cooker, grab a coffee and then come sit with us. https...

Okay, if you're part of a diasporic community in Australia, there's a strong chance you're all over Plantain as an ingredient! But this incredible, versatile and super delicious ingredient was previously it's not grown locally, was hard-to-find, and expensive. THAT'S ALL CHANGING. (Coming soon to a fancy restaurant near you!) Plantain is Yumi's prediction for hitting the mainstream here in restaur...

Don't forget you can come see us with Alex Cornersmith and Lucy 'Every Night of the Week' Tweed at the Sydney Writers Festival on Saturday 25 May, at the extremely farmer's-market-friendly time of 11am! Carriageworks! On today's episode we're celebrating the rando gadgets you find in hotel kitchens, in this case, the legendary JAFFLE PRESS. To make The Perfect Baked Bean Jaffle? plug in the jaffle...

Simon and Yumi go deep on the humble potato in this episode. Can washing grotty old potatoes be worth the effort? What's the difference in supermarket varieties? NOTES: The word "yogghurt" is not used once in this effort. WARNING: Curve ball about dishwashers saved til end of episode. The Dinner Dilemma is going to be a hoot at this year's Sydney Writers Festival! For more info follow this link ht...

Rhubarb only has a short season, but that just makes it more glorious! It *does* require sweetening, so how do you measure what's the appropriate amount without killing the delicate, perfumed flavour? Yumi does have a terrific and doable RHUBARB COMPOTE recipe: 800g trimmed, washed and dried rhubarb, cut into finger-lengths 250 - 300g sugar 1 tsp vanilla (optional) juice of 4 imperial mandarins Ju...

This episode is a game-changer for the time-poor home cook. You've got some zucchini, broccoli stems, a few withered cherry tomatoes and an eggplant looking more wizened than Gandalf? Use them up in this amazing way to reduce waste and have food ready to go for when you need a pasta sauce, a soup base, or something to layer in a lasagna. Hosted on Acast. See acast.com/privacy for more information.

Avocados being as cheap as they are right now (May 2024) feels like a TREAT. So what can we do with them and how do we get our kids to eat them? Yumi has a couple of ways to get them into your body! And your kids! And Simon knows about what the different varieties mean and how much a local cafe can charge for Smashed Avo these days. JAPANESE ABSORPTION METHOD RICE You need a relatively small, good...

Today we're taking a break from the old routine. I've got a recommendation for you that is NOT food related. Check out the podcast " Can We Be Real? " hosted by two of my friends - Meshel Laurie and Simon Baggs. We've known each other for years, I love them both dearly, but more important than that, they're fantastic broadcasters. Can We Be Real is a weekly show that delivers laughs. If you like i...

From bolognese on toast for one, to a GLORIOUS tuna and tomato on toast for 2 - 4, today's episode is a chance to shed shame around picking the easy route to dinner. Toast is FINE. Toast is GOOD. And if you want to elevate your dinner toast? Listen up. 5 good tomatoes 1 medium tin of tuna in springwater 1/4 cup olive oil salt and pepper 1/4 - 1/2 tsp dried oregano fresh basil 4 slices of excellent...

A share plate of steak is a great way to centre this nourishing ingredient while keeping it light - and dare I say - digestible? Based on a recipe by the wonderful Sabrina Gahyour, this is a beautiful platter that gets one steak in front of the whole family! Using a dressing of 200ml pomegranate molasses, 75ml balsamic vinegar, 1tbs olive oil and 2tsp Dijon mustard. Cook the steak (whichever you l...

I love VEG FRITTERS but the frying process is a drag. Bee Wilson is an English food writer and author of the column Table Talk. Her cookbook THE SECRET OF COOKING is genuinely wonderful and from it Simon and I have both drawn huge amounts of inspiration. 400g potatoes, grated 500g zucchini, grated 1 small onion, finely diced 1/2 clove garlic, finely grated salt, pepper and a soft herb like mint, c...

Once you let the sugars in a humble, rudimentary vegetable like the CARROT caramelise, they can really strut their main character energy in a dish like today's. 1 x 2kg bag of carrots, cut on the angle about 1 inch thick 1 - 1.5 tbs cumin seeds salt olive oil Rub the oil, cumin and salt into your chopped carrots while your oven warms. Roast the carrots at 200C for about 25 mins until fudgy and swe...

A friendly reminder that in Australia, Mother's Day is REALLY SOON, ie., May 12. So don't be caught snoozing! And since we're talking about nailing food that Mum actually likes... is it time to all collectively admit that filled chocolates ...are trash? METHOD Cut your peeled sweet potato into fries. Soak the potato in cold water for at least half an hour. Pre-heat the oven to 220C. Drain off thor...

Body maintenance is all about getting enough protein! Boring, but also - real. So how, in our busy lives, do we go about getting enough? Simon and Yumi get excited over boiling a couple of eggs as you make breakfast, and having them in the bank for the day ahead. What if you go one better and prepare a curried egg sandwich for Later Today Me? 3-4 boiled eggs 1 - 1.5tsp of Keen's Curry Powder pinch...

[RECIPE IN SHOW NOTES]  We’ve talked no-stir risottos before, but there’s a whole FAMILY of oven-baked rice dishes out there that do a great job of unchaining you from the stove and putting you back into where you need to be! This one is a sort of riff on all things summer salad, in rice form. Bit weird, but it kind of works. It makes use of short-grain rice here – the squat, stubby, starchier cou...

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

[RECIPE IN SHOW NOTES]    "Incredibly easy" is Simon's promise here, but it also has the word "slow" in it, so this isn't the pasta sauce you make when in a rush. One thing I like about talking food with Simon is that he knows the origins of foods and food ideas. This particular recipe came from a game-changing Italian restaurant from England way back and let's be real, this sounds freakin delicio...

[RECIPE IN SHOW NOTES]    I hope you're a regular here because there are some in-jokes that might be baffling if this is your first time tuning in. One in-joke is that Simon LOVES, ADORES and tends to USE ALL THE TIME, Greek "Yoggurt" as an ingredient, to the point where we started doing a count-o-meter of every time he said the word "yoggurt", (hard 'G' emphasis = deliberate).  This ep does have...

[RECIPE IN SHOW NOTES]    It's always a fun episode when Yumi gets indignant about something stupid she's seen in a restaurant. This is one of those episodes. Your food lovin hosts will also get enthused about what you can do with some BBQ roasted corn!     Want more food tips? Check out the 5 Minute Food Fix Instagram.     Recipe 1/2 cup toasted nuts 6 X corn cobs, BBQd in their husks for 10 mins...

CONFESSION: I had brought something into the studio today to show Simon and Alyssa (our glorious producer). It was a food I'd cooked that had FAILED. And I'd been in a rush to get to the recording session that I didn't think it through but the gross food fail really triggered poor Simon's gag reflex! The situation was worsened by the fact that he'd had a yeehah driver on his way into work and had...

[RECIPE IN SHOW NOTES]    Today, Simon talks me through a recipe that is a Moroccan tagine dish big enough to serve a whole celebration of your friends, and it does NOT require a tagine. (If you don't know what a tagine is, don't worry, we explain in the show.) TRIGGER WARNING: You may drool!   Want more food tips? Check out the 5 Minute Food Fix Instagram.     Recipe Serves 8 juice of 2 lemons  ...

Miso soup is so common as a takeaway food, but for a lot of people cooking it at home can feel tricky. It's not! (Here's another 5 Min Food Fix motto: "If Japanese housewives can do it, so can I!") To make miso soup, you need to buy "white" miso. Tricky detail: in the tub, it doesn't look white, it looks honey-coloured, like a Cliff Richard leather jacket. To share my Mum's miso soup hack, I absol...

[RECIPE IN SHOW NOTES]    If your partner thinks tinned tuna is "cat food" and makes a 🤮face at the smell, then tuna may *also* be YOUR shame food. But Simon and I are in agreement that tinned tuna is an EXCELLENT ingredient. Inspired by Antonio Carluccio, this recipe is completely nothing to be ashamed of! CONTENT WARNING: Yumi uses the word "swol" in this episode.   Want more food tips? Check o...