5 Minute Food Fix

Yumi organised an adult playdate for HERSELF with a friend for some cooking fun.It didn't work out exactly to plan but they *did* get to make this amazing gnocchi from Ottolenghi's 'SIMPLE'.You can find a full version of it in this article - and Simon's recommendation is that you roast up a sweet tomato sauce alongside the gnocchi and then serve with a rocket salad lightly dressed with lemon juice and good quality olive oil.And here is the SURVEY that we'd like you to please fill out! Hosted on Acast. See acast.com/privacy for more information.

It's time to fancy up your humble piece of fried salmon with a recipe from a cookbook that's a couple of years old but Yumi dusted it off and has been cooking from it quite a bit in the past weeks. It's - OTTOLENGHI's 'SIMPLE'.Simon has good news if you're a fan of the cookbook and its author...And you can find the salsa and salmon recipe here.Do you feel like filling out a survey for us? Will help us make better shows. Click here xx Hosted on Acast. See acast.com/privacy for more information.

Yumi is threatening to host a dog re-naming ceremony to honor Norweigan striker, community boyfriend and everyone's emotional support Viking, Erling Haaland (it's not her hound so technically NO, and also, just no.)Simon, meanwhile, has been impressing adults with this really easy-to-nail and incredibly yummy Marmalade Self-Saucing Pudding,RECIPE: Marmalade self-saucing puddingServes 4–6Preheat the oven to 180°C and grease a medium baking dish.In a bowl, mix one cup of self-raising flour, half a cup of caster sugar and a pinch of salt.In another bowl, whisk 60 g melted butter with half a cup of milk, one egg, one teaspoon of vanilla and a third of a cup of orange marmalade.Combine the wet and dry ingredients, then scrape the batter into the baking dish.For the sauce, stir a third of a cup of brown sugar and two tablespoons of marmalade into one and a half cups of boiling water. Add 30 g butter and stir until mostly melted.Carefully pour the hot liquid over the back of a spoon onto the pudding batter. It will look wrong. That is fine.Bake for 30–35 minutes, until the top is golden and spongey and the sauce is bubbling underneath.Rest for 5 minutes, then serve with cream, custard or vanilla ice cream. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon have been watching the World Cup football and it's been both fun and heartbreaking. If you're feeling bitter about Australia (or Japan, or Korea, Ghana, Canada etc etc), maybe you can enjoy the bitter feeling with the perfect winter salad.Crunchy Bitter Winter Radicchio SaladToast a half cup walnuts in a dry frypan.Set aside.Tear apart a head of radicchio lettuce. Finely slice a small fennel bulb.Peel two whole oranges and slice into neat discs. Retain any lost juice then add to it: 2tbs olive oil, 1tbs red wine vinegar, 1tsp mustard and 1/2tsp honey. Adjust to taste.Toss the dressing through the radicchio leaves and fennel. Gently pass through the orange slices, a handful of chopped green olives.Top with toasted walnuts and finish with some shaved parmesan or a crumble of fennel.SURVEY! We'd love your feedback about listening to this podcast. FIND THE SURVEY HERE Hosted on Acast. See acast.com/privacy for more information.

ARE ALL RICOTTAS CREATED EQUAL?It's a question to kick off today's episode.Yumi has also been entertaining one of her besties, and whenever she comes to visit that means it's time to revisit the legendary Spanish dessert Burnt Basque Cheesecake. I've been making this for quite a while using Nagi's recipe, but after a visit to unmissable Redfern eaterie, Flyover Fritterie, I was inspired to try adding saffron, rosewater and cardamom.To make it, follow the directions from Nagi's recipe but use these quantities:500g ricotta2 x blocks of cream cheese250-300g of caster sugar*a healthy fat pinch of saffron threads, bloomed in 2tbs of warmed rosewaterabout 30 cardamom pods, smashed open, seeds removed then seeds run through the spice grinder (fibrous pods composted).310g Greek yoghurt30g custard powdera squeeze of vanilla paste*I have made this twice - once using 250g sugar, once using 300g sugar - it was freakin delicious both times so do what you like.PS. If you want to help our show to grow and gather info about how to improve, please do us a favour and fill in this survey? Should only take you a couple of minutes and we'd be so grateful! Hosted on Acast. See acast.com/privacy for more information.

ORZO TRAY BAKE WITH FETTA AND PEPPERSTurn oven on to 220C.Quarter 4 peeled red onions, one whole chilli, one roughly chopped red pepper, and split a head of garlic across the hemisphere of the bulb.Drizzle with olive oil then roast for 20mins until the onions are cooked and the veg are starting to char.Add in a tin of cherry tomatoes, a tsp of nigella seeds and a tsp of crushed coriander seeds.Cook for 20 more mins, squash the tomatoes now on the back of a spoon, squish out the garlic and add it back to the pan with 800ml water, 250g orzo, mix and then dot with a whole packet of fetta (200g) that you crumble over. Cook for 15 mins until the orzo is cooked.Top with sprinkled green herbs like parsley, dill or fresh coriander. Hosted on Acast. See acast.com/privacy for more information.

Simon and Yumi belly-laugh over some food-related nonsense and it's contagious, so listen if you need to get some sunshine today. Yumi also shares a bit about what happened at her recent (and very fancy) birthday lunch. And maybe you also need ...chocolate cake? The quite legendary CHOCOLATE CAKE recipe from the wonderful Helen Goh can be found here. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon haven't seen much of each other recently so have much to catch up on, including what's going on with Yumi's extremely adoring foster dog, a fantastic Japanese snack that her kids LOVE, and what to do with that leftover chilli oil you've had cluttering your pantry ever since the Great Chilli Crisp Oil Fad of 2014...!If you want to buy the crunchy "osembe" crackers, they look like this. They're not available at all Asian grocers and the lesser imitations are distinctly LESSER - so make sure they're Japanese and make sure they're Shoyu flavoured. (Sometimes they also come with beans baked through the crackers - these are also excellent and delicious but my kids refuse them.)To batch-cook eggplant for use in baguettes or a black bean ragu, dice 2-3 eggplants into 1cm dice, preheat a pan, warm through your chilli oil and fry up the eggplant. Setting a timer can help if you struggle to trust when the eggplant is done: You'll need at least 10 good minutes of cook time. Hosted on Acast. See acast.com/privacy for more information.

There's no need to feel sad and scurvyish this winter with this pasta that Simon has been regularly making that bursts with lemony flavour and sunshine.(Also, has someone seen the *real* Yumi? because this one seems uncommonly interested in sport and not just sport but men's sport and therefore must be bodysnatched, please send help.)PASTA AL LIMONERECIPEMeasure out 200g linguine and set it in a large pan that has a lid that fits.Zest 2 lemons into the pan. Add in a bashed clove of garlic, 100ml olive oil and a teaspoon salt. Cover with 600ml water, cover with the lid and then bring the whole thing to the boil.As soon as it reaches boiling, remove the lid and allow it to simmer gently for 8 minutes, turning carefully with tongs every minute.Squeeze in the juice of one of the lemons, cook for 2 more minutes. Remove from the heat then stir through 50g butter and some finely grated parmesan cheese (optional). Allow it to sit and soak up the juices for 2 minutes.To serve, add basil leaves (optional), freshly cracked pepper and any more cheese if you want. Hosted on Acast. See acast.com/privacy for more information.

SIMON'S BACK!Yumi is veering wildly off her personal brand and getting deeply engaged with the Men's World Cup football (!) - and wants to talk with Simon about World Cup foods, catering when watching from home and just how food can get us into the spirit of a truly global sport. The restaurant they're raving about in Sydney? It has a strong instagram game.Simon is pretty excited because even though coastal Vic is in its most DEPRESSING era (winter), there are foods that can give us comfort. WINTER DAAL WITH LEMONGRASS Toast off a couple of teaspoons of bashed coriander seeds and bashed cumin seeds in a large pot.Tip them out then add in 300g split red lentils and cover them with a litre of water. Add a good pinch of salt.Bring to a boil then add in 2 bashed lemongrass stalks. 3 chopped garlic cloves and a teaspoon of ground turmeric. Add in the toasted seeds and a half teaspoon of chilli powder.Cook for 15 minutes until the lentils feel cooked.Turn the heat down to medium and add a tin of coconut milk and 200g baby spinach leaves. Cook down for another 10 mins.When ready to serve, in 2 tbs of neutral oil, fry up 1tsp black mustard seeds, a few handfuls of curry leaves and a bit of sliced onion. Spoon that over your creamy, coconutty daal. Serve immediately. Leftovers freeze brilliantly, Hosted on Acast. See acast.com/privacy for more information.

Yumi and Jen unpack some of the latest "trends" in butchering and abusing innocent dumplings.If you want to order Jen's favourites? Here's the Chinese words 潮州粉粿Or at yum cha, you could ask for a "Chiu Chow Fun Gor"More info here.Thanks for listening and to see Jen live, check out her webpage for the most current info. Hosted on Acast. See acast.com/privacy for more information.

Yumi is excited about the events she's going to be part of that includes a one-on-one chat with Adelaide food legend and the woman behind 'Pawana' restaurant, Durkhanai Ayubi. In preparation, she cooked one of the truly delicious (but achievable!) recipes from the revered book, also called 'Pawana'. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Jen laugh uncontrollably as they try to convince each other of the veracity of adding various foods to a pot pie.Lasagna?Possibly.In a pot pie?Let's discuss.To find the SBS recipe in question, try here. Hosted on Acast. See acast.com/privacy for more information.

One of Yumi's friends went away with a group of friends for the weekend and what transpired in the kitchen and food planning has been cause for a pause for thought (and significant irritation). What happens in your group of friends?Any thoughts or feedback always welcome at [email protected] Hosted on Acast. See acast.com/privacy for more information.

Yumi and Jen are EXHAUSTED. Yumi is recording in her pyjamas (but only if you can see from the waist down), and decides to go rogue on today's episode.Inspired by Tik Tok and Instagram account I Am Unique Daily, and wondering out loud whether Resting Bitch Face is a superpower or just ...unfortunate?For events where you can see Jen live in person, go here.To listen to Yumi when she's on Double J playing her fave tunes and being generally unhinged, listen via the ABC Listen app. Hosted on Acast. See acast.com/privacy for more information.

Fresh off their success at the Sydney Writers Festival, Yumi and Jen get the lols remembering the utter nonsense that was My Day on a Plate. There's a similar column which Jen recommends called The Grub Street Diet, and Yumi likes a hilarious podcast that debunks bad diet advice.If you want to see Jen live and doing what she does best? She'll be at VIVID SYDNEY in a couple of week. Hosted on Acast. See acast.com/privacy for more information.

Yumi Stynes and Jennifer Wong make each other laugh and Yumi recounts a story of going grocery shopping with Jen and being feeling like she was with a mega-celebrity.Jen also talks about her experience eating the Chinese vegetable Kang Kong, also known as Water Spinach - and how to make it really delicious with fermented tofu!Catch Jennifer Wong live at one of her upcoming dates - including a special FOOD-RELATED lol-fest in June that you can find here. Hosted on Acast. See acast.com/privacy for more information.

Yumi Stynes and Jennifer Wong dig into ideas around the trouble with ethnic food shame as your origin story.They also have a little yap about Onigiri and why it may be the GOAT of convenience store snacks.Yumi and Jen can be seen ONSTAGE TOGETHER at the Sydney Writers Festival this week! (Week of 18 May 2026)More info and for ALL of Jennifer's events, have a look here. Hosted on Acast. See acast.com/privacy for more information.

In today's episode, Yumi and Jen dig deep into where San Choi Bao gets it SO RIGHT as a weeknight dinner that everyone can make out of whatever they have in the fridge.Jen also has an amazing revelation to share about just why RESTAURANT san choi bao is so delicious and crunchy - and it's a hack you can easily replicate at home.FIND OUT where you can see Jennifer Wong live via this link... Hosted on Acast. See acast.com/privacy for more information.

"You've met me at a very Chinese time in my life..." Americans are "China Maxxing" - discovering food, Chinese medicine, and other cultural habits that are life changing! Yumi and Jen unpack.AND - if you want to see Jen live?Check out this link for dates - especially check out a free show all about food here on May 23, her show as part of VIVID SYDNEY on June 5, 2026, and Yumi and Jennifer will be onstage together for Sydney Writers Festival's GREAT DEBATE. Hosted on Acast. See acast.com/privacy for more information.

Yumi and guest-host Jennifer Wong share their anxieties about what useful skills they'd have in a post-apocalyptic wasteland... ...And Yumi comes through with a really good Yoghurt Flatbread - which is good for right now - tonight even? But may also come in handy if we run out of bread but can still use a frypan.A very good recipe here, and here, and this is the one Yumi uses which is 3/4 cup Greek yoghurt + 1 cup SR flour. Hosted on Acast. See acast.com/privacy for more information.

Yumi gets Jennifer Wong to explain how every regional Chinese restaurant in Australia ...somehow, mysteriously, shares the same menu?You can find out more about how Jen knows so much about the Chinese restaurants of regional Australia by checking out her book Chopsticks or Fork? - available everywhere. She also has a bunch of shows on in coming months, including Sydney Writers Festival (Yumi also doing a bunch of events), and VIVID, and more. Find out everything Jen has on here. Hosted on Acast. See acast.com/privacy for more information.

Jennifer Wong joins Yumi again to talk about DIP - and whether supermarket dip is any good!EDAMAME GUAC 400g good quality, ripe avocado150g shelled edamame, boiled gently for 3 mins, drained well1 bunch coriander, washed well of dirt, then dried in a clean tea towelspring onions or chives, half bunch1/2tsp salt, or more to tastejuice of 1 or 2 limesBLEND EVERYTHING - then taste for seasoning. OPTIONAL - add fresh chopped red chilli Hosted on Acast. See acast.com/privacy for more information.

Special guest host Jennifer Wong is going to be onstage with Yumi at this year's Sydney Writers Festival's GREAT DEBATE. It's always an absolute hoot and you can find out more here...But the two foodie loving ladies get to hang out on today's episode and talk about their mothers, Mum cooking tips, and an incredible slice that Yumi has since made several times from Aussie food teacher and author, Belinda Jeffery. Belinda very generously shares her amazing recipe (that her mum used to love!) here. Hosted on Acast. See acast.com/privacy for more information.

Throwing together a Poké Bowl or Donburi (or "Buddha Bowl" if we must) is a fantastic exercise in customising a dish to suit both individual taste and making use of what's sitting in your fridge!Having some stand-by ingredients like seaweed salad, a sprinkling of furikake, crunchy fried onions, and the classic Kim-Chi - will set you up to succeed with a bowl that is really tasty but also healthy and colourful. FANTASTIC!Yumi has a very simple Japanese Omelette recipe to share that'll cost you almost no time but will totally elevate your dish.Try it by whisking together 2 eggs with a pinch of salt and a teaspoon of sugar.Listen for more. Hosted on Acast. See acast.com/privacy for more information.

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 [email protected] 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: [email protected] )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.