5 Minute Food Fix

Some great info in today's episode about why some foods burn while we're cooking them EVEN WHEN WE'RE RIGHT THERE WATCHING.

It's all about SUGAR content!

Whether in a bolognese sauce or the fancy toas…

On today's episode I take care to explain exactly what is meant by the Very Online term, 'Girl Dinner'... and I have a girl dinner of my own to share, based on this recipe - but not much like it at …

It's no secret that Simon Davis LOVES Greek yoghurt as an ingredient.

But has he ever been this excited about Greek yoghurt as he is today?

Listen for a fantastic rave about Anna Jones's new cookbook …

On Yumi and Simon's top-rating food podcast, we unpack the mysterious giant vegetable that is the Daikon.

What are some of the uses?

What can I do if I've foolishly bought one?

Help!

Hosted on Acast. S…

Making bread takes a bit of effort so you really want it to pay off!

On today's episode, Simon and I discuss YEAST and a book that I am a huge fan of - - Karen Martini's COOK (- which I manage to mis-…

It's funny to realise just how inevitable it is that when you first get a mandolin slicer (also known as a 'V-Slicer'), you are likely to cut your fingertips or knuckles a few times before giving the…

Cookbook authors reach for a few phrases that suck me in every time. If someone says, "I've tried it many other ways, but THIS way is the best! I can't veganise it!" - - I tend to believe them.

Today…

What IS a Hasselback Potato?

And should we bother?

And what nonsense is the internet offering us *this week* in the world of food?

Today we talk about ALL of it - and return to one of our favourite rec…

Simon and I are both a bit weirded out when ingredients used in a traditional way in one's respective childhood home - become modernised and used in new and creative ways. Modern food! Whut?

I confess…

On Yumi and Simon's consistently Top-10 rated food podcast, the two hosts delve into the meaning of "heirloom" when it comes to food.

And if you're surviving the cost-of-living battle sufficiently tha…

Food goes in and out of fashion, it's amazing to watch! Is Ottolenghi out of f(l)avour? Or are we bored? Or what?

Today we unpack a classic old-fashioned dessert and one of the few desserts we ate in …

Basque Cheesecake was all the rage a couple of seasons ago and now I'm making it almost weekly.

Partly because it's a classic, is easy, and super-yummy, and partly because I am trying not to get my s…

Simon and I are both dismayed to hear that pears have grown so "unpopular" that local growers have been ripping up their trees to try to plant something more lucrative. https://www.abc.net.au/news/20…

Brussels sprouts were only ever polarising because our Boomer parents had no idea how to cook them.

Here in the real world, this seasonal, winter vegetable is INCREDIBLE.

How do you get the most out of…

Yumi and Simon nut out the big questions on today's episode.

What IS the difference between a garnish and something bigger, like a handful of croutons?

Yumi will also talk you through a FANTASTIC caul…

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 th…

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 th…

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 Ell…

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 previo…

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 11…