I sometimes forget that Simon's day job is commissioning and editing cookbooks. The man lives and breathes it. So we find out what he's been working on (Spoiler: Adam Liaw's latest) - - and then deviate into a favourite that is both simple and quick, but necessitates good ingredients and a deft, confident hand. Or a drunk hand! Either will do! Spaghetti Aglio, Olio & Pepperoncino 100g spaghetti per person (best quality) 6 tbs best olive oil handful of red chillies or dried chilli flakes...

Fulfilling our remit to make delicious food achievable - THIS EPISODE DELIVERS! Yes, it is a tiring time to be alive in the world. Politics and world events are GRIM. And yet, one must eat. One must feed one's family. LOADED SWEET POTATO WITH BLACK BEANS AND CHEDDAR (thanks to NY TIMES COOKING) Preheat the oven to 200C. Wash and dry 2 medium sweet potatoes then halve them lengthways. Rub all over with 1tbs olive oil and sprinkle salt all over. Roast for 30-40 minutes, until smelling good. (*I...

Hetty McKinnon's cookbook 'Community' is an Aussie classic. I remember when women used to give this to each other as a cult gift - so good! Everything from this book is amazing and you can buy it via this link. The following recipe can also be found here. But listen to this episode STEP 1: Barbeque the following, well. 2 heads (1kg) broccoli, cut into florets STEP 2: Make a dressing and heat on stove in a small pot combining these ingredients: 125ml extra virgin olive oil 2 cloves garlic,...

Having a food failure ISN'T unusual. It's part of being a cook. But there's something particularly painful when it's a whole cake that's ruined. I relive a recent Pear Cake fail and we talk through what can be done when things don't go to plan. Hosted on Acast. See acast.com/privacy for more information.

Dinosaur Spaghetti! - AKA Hipster Kale Pasta 1 bunch of kale, leaves torn off the ribs, (ribs composted) Pop the leaves into a large pot of boiling, salted water. Cook 30 seconds then drain on a dry, clean tea towel. Allow to cool slightly. Lightly use hands to wring them out. Put the leaves in the food processor, with a handful of walnuts, 30g grated parmesan cheese, 3 tbs olive oil, 1 chopped garlic clove, 1/3 cup water, juice of half a lemon. Season with salt and pepper. Serve on wholemeal...

Yumi has some reflections after she cooked a bit of food for a friend's son's birthday bash. In short? There might always be a vomit or 2 if it's an 18th... Also -? Food that is good at 6pm needs to also be good at 2am. Hosted on Acast. See acast.com/privacy for more information.

How do you line the stomachs of the guests celebrating an 18th? Yumi and Simon both have ideas and experience with this! WHOSE WILL WIN OUT? If you want to know more about the inari Yumi mentioned, they look like this. Hosted on Acast. See acast.com/privacy for more information.

Our second special episode with RecipeTinEats's Nagi Maehashi! Her new book can be found here. On this episode, we talk cooking for your dog, where Nagi gets her cooking inspiration, excessive sweetness in Western food, and a beautiful whipped tahini that can be used on SO MANY THINGS - from eggs to eggplant, broccolini to white fish. WHIPPED TAHINI 1 cup plain yogurt 21/2 tbsp tahini 11/2 tbsp lemon juice (substitute 1 tbsp apple cider vinegar or white wine vinegar) 1 garlic clove, finely...

The legendary brains behind Recipe Tin Eats (- one of the world's most widely used cooking and recipe websites -) NAGI MAEHASHI - joins Yumi on today's 5 Minute Food Fix! They talk about recipe testing, her new cookbook, which you can order here, and how to make the simplest, yummiest thing: WHIPPED RICOTTA 1 cup (8 oz) full-fat, good-quality ricotta, at room temperature 1/2 tightly packed cup finely grated parmesan* 2–3 tsp milk, if required METHOD Mix the ricotta and parmesan in a small...

Not everyone listens to each episode as they drop but if you're here in October, now is the time to start thinking about Christmas. Sorry! One of my favourite pudding recipes comes from Dan Lepard. I love his use of grated carrot and dark ale beer in this! It's also dead-easy and reliable. I always chuck in a few extra things my Mum likes - dried figs and those repulsive red cherries. Serve with tons of custard, the best vanilla ice-cream you can afford and cream too. Hosted on Acast. See...

In our cookbook, which you can buy here, I have a recipe for 'Wedding Guest Croutons' - theory being that the perfect crouton should be like the perfect wedding guest: Immaculately behaved and never overshadowing the real stars of the show ( - the bride, the mother-of-the-bride, the flower girls and the SALAD or the PASTA ON WHICH IT SITS). Phew! Being low-key obsessed with croutons, I had to share this recipe for Anchovy Croutons which I'm making ALL THE TIME. ANCHOVY CROUTONS 1/2 loaf of...

Asparagus really is the KING of Vegetable. It has such a short season, is so flavourful and healthy, and best of all, requires the very barest of intervention to make it taste good. If you're interested, the restaurant where Simon had the best asparagus of his life is St Peter in Paddington, Sydney, and it's extraordinary by all accounts! But to make Simon's King Asparagus Salad, do this: Find the freshest asparagus you can. Trim the ends, then slice 3 bunches into tiny coins. Dress with the...

We've talked about Simon's 'Fully Loaded Banana Bread' on this podcast before... but today Yumi arrives in studio with a massive fail of this tried-and-tested recipe. Here, we try to unpack what went wrong... And then we head into the real reason we wanted to talk - which was the concern that we are not making the most out of the wonderfully non-perishable fruit that is the GRAPEFRUIT. How can we expand our uses of this marvel? Hosted on Acast. See acast.com/privacy for more information.

Amazingly, Simon and I are up to 299 episodes of the 5 Minute Food Fix! Here's what to do with an excess of blueberries. Hosted on Acast. See acast.com/privacy for more information.

School holidays can be a rough time for parents! Yumi and Simon have a food-related activity you could do with your kids? Make preserved lemons! (it's easier than you'd think. The hard part is figuring out what to do with the preserved lemons once you've made them tbh.) Well lucky you're here because Simon has a weeknight recipe he likes that uses preserved lemons. CHICKEN WITH PRESERVED LEMON AND TOMATO Start with 4 skinless, boneless chicken breasts, patted dry and seasoned. Heat 2tbs olive...

MIRACLE CABBAGE AND CHICKEN WARNING: This episode contains instances of making each other laugh like astronauts on a space station where they've run out of oxygen and have no choice but to start pumping in pure happy gas. Unfettered lunacy I tell you! TO MAKE THIS MIRACLE: In a medium bowl, whisk together 1tbs each of soy sauce, honey and olive oil. Add in 4 x skinless boneless chicken thighs Season with salt and pepper, toss to coat. Put a rack in the middle of the oven and put the grill up...

Not gonna lie, Yumi still sounds sick on this episode and mercifully Simon runs the show to talk through the uses of nut butter, in particular peanut butter! PEANUT NOODLE SALAD YOU'LL MAKE WEEKLY: Dressing 140g peanut butter juice of 2 limes 1/4 cup soy sauce 2 tbs sesame oil 2 tbs maple syrup 1/4 cup water 2 tsp grated ginger 2 finely grated garlic cloves NOODLES: 200g Udon noodles, cooked in boiling water according to the packet instructions then rinsed in cold water. 1/4 cup of...

It's always* fun when you go viral, especially for an article you've written about bodily functions! One thing I didn't include in the article was a tip from my pelvic floor physio about what to eat for exceptional digestion! She really, REALLY wanted me to eat this food on the reg, so I did, and it's actually been pretty life changing! But how can you make it yummy? And not food = medicine? The trick might be adding it to this granola: TEMPLATE GRANOLA: 750g rolled oats 100g coconut fat 100g...

We just did an episode about capers and I was fired up to talk about Smoked Salmon Bagels, given that they're a classic and I have eaten PLENTY. So what are some of the elements of the perfect Smoked Salmon Bagel? As usual, Simon knows a gobsmacking amount about a niche food (Caperberries and boiled bagels, in this case), and we leave you with a completed episode and a rumbling tummy. Is that you immediately heading out for supplies for tonight's dinner? Hosted on Acast. See...

Today, Yumi is still sore of throat and there's an alarming revelation about the waste of money that is cough medicine! But Simon has energy around the delicious ingredient - CAPERS. What the heck are capers? They're actually the unripened berried from a prickly caper bush and food-wise, they're probably best-known as the thing you find atop of a smoked salmon bagel. On today's episode, Simon talks us through what they're commonly used for, how to maximise their punch in your day-to-day...

As we near our 300th episode, Simon and I review our reasons for doing a food podcast. Is it because we love the sound of our own voices? Not so much! (Maybe!) It's because even the BEST cooks struggle to feed their families every day, especially when running households, multiple jobs, parenting, and all the other things we're doing just surviving. So one thing you can do is prepare a few things when you DO have time - like a daal that can be frozen, sweet potato croutons that can be used...

The science does NOT back turmeric as anything other than a brightly coloured tuber... but having it with ginger in SHOT form can certainly enliven the feeling in the back of your throat, make you feel like you're at least TRYING to feel better - and it's kind of delicious! It certainly worked for Simon - who reports that this is a MASSIVE retail fad back in the UK - and after recording Yumi also gave it a go. Didn't cure her hayfever, but it was YUMMY, used up some ginger and turmeric and...

It's true that we "eat with our eyes". Most cooks consider the appeal of contrasting (and bright) colours when putting together a meal. Simon gets deep today, asking, "Is there a place for grey food?" Yes, if you count oysters as a grey food! What else? Listen here... Tomato Tonnato recipe Arrange 5-6 big chunky vine tomatoes (about 900g), sliced on a gorgeous platter. In a blender 5 tbs olive oil 85g tin of tuna in oil 2 anchovy fillets 2tsp drained capers 1/4 cup of mayonnaise juice of...

We can't nail every meal! Especially when we're cooking in someone else's kitchen! On today's episode, Yumi and Simon both get pod therapy about their most recent disasters, and Simon does a do-over on a delicious Baba Ganoush. DO-OVER BABA GANOUSH 2-3 eggplants, pricked with a skewer or fork (if you don't want to live dangerously) Cook the eggplants WELL on the BBQ. Like, REALLY WELL, so they're blackened and blistered and completely yield. Allow them to cool and sweat a bit on a plate, then...