5 Minute Food Fix

If you're looking for dinner inspiration TONIGHT - this could be it. Grab yourself a tradie's handbag, quarter/half a wombok (Chinese cabbage) and a packet of Chang's Crispy Noodles. And you know wha…

DISCLAIMER: For some reason I got the worst case of the trying-not-to-laugh giggles during the recording of this episode. Sorry not sorry! I actually had tears rolling down my face! And a lot of our …

If the cook is a magician, then garlic butter is one of their most-used magic spells. Simon stuffs garlic butter under the skin of a whole chicken prior to roasting it. YUM. And there are other ways …

There are some commandments to follow for a successful beach trip:

1. Get out early, particularly if you have kids.

2. 100% take food with you! it's healthier, cheaper and uses fewer disposables. 

Then …

I once paid $35 for a Mac n Cheese in a fancy restaurant and it was actually really good. But Simon's right - simplicity is essential for a good Mac n Cheese. Bloody hell, a mac recipe is controversi…

The human labor that goes into a dumpling can put a person off! 

So - is there a way to make a dumpling that doesn't have you tearing your hair out? Yumi can be relied upon to avoid unnecessary fussin…

Having people over is unreal. 

We love it.

Listen to this episode for some basic tips on how to best entertain friends - painlessly:

1. In the days beforehand, write yourself a little list of what you'r…

Goddamn I love a Ploughman's Lunch! They're basically like a deconstructed ham, cheese and pickle bread roll - or not! Mine is more "Australian" what with my excessive love for avocado, the addition …

The humble zucchini has managed to avoid inflating prices, and for that, we thank you! Take a bow, Zucchini Bikini! But affordable as they are, it's easy to buy and then forget the zucchini. Yumi off…

Simon and I have in common that we will always have a crack at a new food experience, including making ice-cream from scratch. But making ice-cream is actually bullshit. If you've ever used an ice-cr…

Gee we laugh making this podcast. Because it's a constant discovery! Of hilarious stuff! Like what happened when Simon entered a country fair cooking competition? You'll have to listen to find out - …

Is Potato Salad the UNCOOLEST salad at the salad bar?

Yeah we're looking at you, Potato Salad, you rank, white, cacky mess!

Simon really loses it over this version of spuddy mcGoodness, which he descri…

Dulche de Leche kicked off from Argentina and has spread around the world. It can easily be made using *nothing* but a tin of condensed milk. I made 6 cans of the stuff for emergency gifts and brough…

If it was the end of the world (and let's face it, since 2020 it has felt like that at times), what would you cook? Okay, but what about if it was the end of the world, you couldn't leave the house t…

Some foods are so precious and fine that overcooking is a real risk - for instance, snow peas, sugar snap peas and even cauliflower. To cook - but just the very MINIMUM - sometimes you can just use b…

Have you noticed that Yumi sometimes speaks from the point of view of the food? I'm not saying she does that in this episode (where you can learn how to make focaccia bread) but you may get an insigh…

Workhorse, common carrots don't have to be the rejected, dejected vegetable at the bottom of the fridge drawer. Simon reckons they're "magnificent". The French classic starter 'Carrot Rapé' is today'…

Have you ever had that yummy, dark-purple, sweet bean in an Asian dessert? Those are Adzuki beans! Cooking them can seem intimidating because sweet beans aren't really something that most of us have …

Hand down, no arguments, pesto RULES. It's such a joyous and sexy concentration of flavours that, really, they should be teaching kids in school how to make it. Basil farms should be compulsory. The …

Fennel is a GLORIOUS vegetable in that it lasts for ages in the bottom of your fridge so you can really leave it there to rot for ages, MONTHS, if you want.

But if you want to actually COOK and EAT it…