5 Minute Food Fix

On today's episode Simon and Yumi reminisce about when they first started recording the podcast more than 280 episodes ago - in the KiiS Sydney studios, using Kyle Sandilands's diamond-encrusted microphone.

It's been an incredibly fun and delicious ride since then and today's a bit of a full-circle moment as Simon builds on that first ever episode's food suggestion - try grating a tomato on your box grater. Add olive oil and a generous pinch of salt, garlic if you want (don't have to), and then spoon this simple mixture onto sourdough toast. Unbelievable!

So...

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 toast you keep burning, WHY? And what to do about it?

PLUS - try this brilliant Teriyaki Sauce recipe that is TOO EASY to believe!

TERIYUMMY CHICKEN

500g chicken thigh fillet, cut into plus-size nuggets, dusted in plain flour

2-3 tbs plain oil, eg., grapeseed, peanut or canola

...

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 all.

YUMI'S GIRL DINNER FLATBREAD

1 x small, round za'atar flatbread, shop bought

about 150g of halloumi cheese, grated

1 x medium zucchini, shaved into ribbons

salt, pepper, a drizzle of honey (optional), fresh oregano (optional)

Pre-heat the grill to HOT.

Top the flatbread...

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 'Easy Wins' - an exasperated take on mayo - and this fantastic recipe:

Frizzled Spring Onion and Olive Oil Dip

150g good Greek yoghurt, strained if you can be bothered

1 bunch spring onions, finely chopped

100ml olive oil

1 tsp pul biber Turkish chilli flakes

1 tsp sugar<...

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!

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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-name as "Food" - my apologies!). There's so much in there, it's basically an encyclopaedia OF FOOD. I even bought a second copy to give to my kid who lives out of home.

And I'm still discovering cool new recipes inside. Like this one:

POTATO BREAD

Combine 300...

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 gadget the respect (and caution) it deserves!

Simon has a couple of golden rules for staying safe when using it... and a beautiful salad that makes the most of your amazing mandolin.

Fennel and Radish Salad

1 fennel bulb, trimmed and halved

1 bunch of washed and trimmed radish

parmesan cheese

...

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 we celebrate a brilliant book that won a Guild Award in the UK - Ruby Tandoh's 'Cook As You Are'.

The book Simon edited which previously won the same award is Mark Diacono's 'A Taste of the Unexpected'.

Ruby Tandoh's Gnocchi Recipe:

1 packet of store-bought gnocchi

butter

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 recipes for potatoes. (Spoiler? It's not the Hasselback.)

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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 it's taken me a while to get onboard with all these groovy new ways to use miso paste but it is bloody marvellous.

AS IS HETTY McKINNON.

Her 'Community' cookbook changed the way we do salads in Australia.

She's also gifted us this wonderful revision of Cacio e Pepe (a very simple, classic spaghetti with...