5 Minute Food Fix

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 acas...

This episode, your hosts Yumi and Simon go wildly off script and talk about: The perils of buying wine as a sober person A 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...

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 Cook...

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.co...

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, 165g caster sugar, and 3/4 cup of dessicated or shredded coconut. In a me...

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 BREAD Leave 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 an...

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 ow...

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 TOFU Silken tofu rice flour deep-frying oil Tsuyu sauce for serving Pre-heat the oil. (I use about 1.5 cups of vegetable oil in my smallest saucepan.) Dust the dried-off tofu in plentiful r...

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 tomato 2 tbs pon...

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 ONE 100g linguine, spaghetti or whatever pasta you want - cooked in a pot of boiling, salted water While the pasta is cooki...

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 CAKE Grease and line 20cm cake tin Pre heat 180C INTO A BOWL WITH: 125 ml olive oil 175g caster sugar 2 large eggs zest of a lemon -- whisk to combine -- then add 50ml milk FINALLY combine 200g plain flour, 1.5tsp baking powder and a pinch of sal...

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 Coriand...

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...

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 anchovies 250ml olive oil 10g honey 25g tahini 20g best balsamic vinegar 50g white balsamic vinegar juice of one lemon Blend everything in the jar you in...

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 TART Pa...

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 SALAD Remove the pith from the pomelo. Peel the flesh from any pith and break the segments into genero...

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 podc...

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 walnuts garlic oil 3 tbs chopped fresh rosemary 50g grated Pecorino Romano 4tbs walnut oil Serve on Rana Pasta ! (Which Yumi famously misspells out loud during this episode, lol. ) Or whatever filled pas...