5 Minute Food Fix

In this classic episode from the archives, Yumi asks questions about olive oil, Simon answers.

Sometimes foodies can take the basics for granted. Most of us are familiar with Olive Oil, but it's worth knowing why this is such an essential ingredient, how to get the most out of what you're paying for, and what to look for when purchasing.

Olive oil icing: 1 cup icing sugar + 1/3 cup of (good quality!) olive oil. Mix and pour over your...

It feels sheepish to admit it - but sometimes even the host of a FOOD PODCAST can lose their cooking mojo!

Given we have a bit more spare time over the summer (hopefully), Yumi has decided it's time to pick up her weapons - the kitchen knives - and get back in the kitchen. The mojo isn't dead, it's just very, very tired, it's dormant, it's burnt out and it needs something achievable to bring back the belief!

ACHIEVABLE works...

Hey there my mid-summer parent friends!

How's your existential despair?

Feeding fussy kids is tricky at the best of time, but summer holidays can be VERY TRYING because HOT CHIPS are not a food group!

Given avocados are so cheap, we assume you're buying a few... But do you know how to treat your rock-hard avos lovingly? AND HOW TO GET YOUR KIDS TO EAT THEM??

Listen here to feel less alone! And maybe even discover a new thing your kids ...

Obviously we're deep in the torture of school holidays so it's the perfect time to dredge up memories about our own schooling. Lol!

Specifically?

The formative, and let's face it, rather delightful childhood experience that was the Year 7 Home Economics classes - where we were taught to cook from a book called 'Cookery the Australian Way'.

Was this your experience too?

Shoot us an email: foodfixemail@gmail.com

TEA CAKE via YEAR...

A SHARE PLATE OF STEAK is a great way to centre this nourishing ingredient while keeping it light - and dare I say - digestible?

Based on a recipe by the wonderful Sabrina Gahyour, this is a beautiful platter that gets one steak in front of everyone you're having over for a BBQ!

Make the dressing with 200ml pomegranate molasses, 75ml balsamic vinegar, 1tbs olive oil and 2tsp Dijon mustard.

Cook the steak (whichever you like, eg., sirl...

\Sometimes the cost on mid-summer berries is too good to walk by so you stock up on some delightful berries and then... need to find a way to use them up.

BLUEBERRY PANCAKES

Melt 80g butter in a small, smooth bowl and set it aside

Pick out the dud berries and compost those! They're not good.

Separate 2 eggs, whizz the whites of the eggs with 2tbs of caster sugar.

Decant into a standby bowl then reuse the mixing bowl (unwashed) to wh...

If life sometimes feels hard, preparing meals DOESN'T HAVE TO.

Your esteemed and enthusiastic hosts Simon Davis and Yumi Stynes would like you to know that cooking dinner doesn't have to be a time and energy suck! Just remember the things that you love to eat that are good for you.

No less than this one!

It's Adam Liaw's Tomato and Tuna - ON TOAST.

• 5 ripe tomatoes
• 425g tuna chunks in spring water, drained
• ½ cup good ...

Emotional eating?

Or intentional, nourishment-seeking?

Tahini is a fantastic ingredient no matter what type of eating you're feeling.

On today's episode Simon has an aerated and essential tahini sauce from acclaimed foodie Anna Jones but first you have to get through some sass, at least one use of the word "yoggut", a bit of emotional bloodletting, and some lols.

200g tahini

3 tbs olive oil

1 tsp cumin

1 finely chopped garlic...

IT'S SUMMER, so we're celebrating by warming up some of our favourite episodes from the past season.

Here's one where Yumi is laughing so hard she has tears!

It's all about this guy who went viral for his potatoes.

THIS RECIPE IS YUMI'S VERSION

Get a large pot on the stove with 2cm water in, turn up hot.

At the same time, put a full kettle on to boil.

Quarter 700g potatoes.

By the time you've finished cutting up the spuds, t...

A RETURN TO THE TRADIE’S HANDBAG

With summer here, it’s time we remember that there are days when cooking can be all just a bit too hard.

And that’s why we LOVE a rotisserie chicken. We talked about this ALL the way back in episode 19 – in fact, but there is always more to be said on the subject. 

Recently, Simon has been getting a bit looser with his rotisserie chicken, chea...

We're going 'round and 'round on a very small carousel of kid's meals at our house.

And I suspect we're not the only ones!

Simon has a solution, or at least something definitely worth a try! It's a SPINACH and POTATO dish that can be a side to just about anything.

Saag! (serves 4-6)

Heat 1 tbsp ghee (or veg oil) in a large frying pan over medium and add 1 teaspoon black mustard seeds. Let them sizzle and crackle, then add 1 cho...

MEATBALLS, MEATBALLS EVERYWHERE

Simon: "I’ve just finished the shooting of a book that will be coming out next year that celebrates the delight that is the meatball. A whole book on meatballs? Well, yes! Why? Because, it turns out, pretty much every country and culture has a meatball dish that they hold dear, treasure and love. It turns out in this dumpster fire of a divided world that there are some things that unite us...

I LOVE SAMBAL OELEK!

It's a jarred chilli condiment from Indonesia that you can buy in every supermarket. Adding it to rudimentary weeknight foods can add energy - and it's not SUGARY like other chilli sauces.

We also love AUDIENCE FEEDBACK!

If you ever want to drop us a line, please DM our instagram (it's hard to get through if you don't follow the show bc the security settings = *HIGH*) or email foodfixemail@gmail.com

METHOD

Cube...

Recent news stories covered world-wide shortages of CUCUMBERS, in part because of the influence of food tik tokkers!

How much can tik tok influence what we eat?

And speaking of, do you want to try out Logan's (a successful food tik tok influencer) cucumber recipe? (He has many.)

SMOKED SALMON AND AVOCADO CUCUMBER SALAD

Slice one whole cucumber and set aside.

Make the dressing by mixing:

3tbs whipped cream cheese

2tbs chopped f...

Simon’s recent love affair with miso continues…. This time with a really simple but super delicious Miso, lime and sweet potato bake. It’s super easy - there’s only about a half dozen ingredients that you need and a few that are just a little out of the ordinary (lemongrass, Thai basil, limes) but really, nothing hard to find at all. The flavours though are absolutely spot on – it’s a ‘gratin with attitude’ as Anna Jones puts it an...

It's not a "humble brag" at all to come all up in our show notes and mention that my OTHER podcast - Ladies, We Need to Talk - won 2 awards in November. One for Best Podcast Sex and Relationships - and one for PODCAST OF THE YEAR!

No, it's not humble at all. It's huge.

As it is when your restaurant wins an award. It should be shouted from rooftops because basically, it's an accomplishment that no one can take away from you. ...

It's not every day you make a slice that's so yummy you should retire and just become a permanent cake maker, obviously growing EXTREMELY RICH in the process! Lol!

Have you also noticed your fruit n veg getting cheaper? HMU at foodfixemail@gmail.com

RHUBARB SLICE

750g - 1kg rhubarb, washed, dried and trimmed to a salad-like dice.

225g room temp butter

150g sugar

2 eggs

1 tsp vanilla paste or essence

450g plain flour

1.25 tsp baking ...

If it's not Moving House season, it's Gift Wrap season (*HELP!*), and Simon is getting amongst it by creating a really impressive but rather easy fish meal.

Pre-heat the oven to 200C

Trim and chop bok choy into (roughly) 4cm pieces, cut 1-2 spring onions into matchsticks, set aside.

In a small bowl, 1tbs miso paste, 2tbs butter, and 1tbs mirin, mix to combine, set aside.

Set out 4 pieces of 30cm baking paper.

4 x 120g-150g white fi...