5 Minute Food Fix

Afleveringen

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  Family-Friendly, Tray-Baked Heaven 21.07.2026 6min

  Packet gnocchi, but make it usefulA message from Simon:Today’s fix is packet gnocchi. And I want you to not boil it.I know the packet tells you to boil it. Ignore the packet. The packet does not know your life.The best thing to do with shelf-stable gnocchi is roast it.Straight onto a tray. Olive oil. Tomatoes. Garlic. Lemon zest. Olives. Into a hot oven. Done.What happens is the gnocchi goes golden and a little bit crisp on the outside, but stays soft and chewy inside. Which is frankly much more interesting than boiled gnocchi, which can sometimes have the texture of tiny damp pillows.This version has cherry tomatoes, olives, bocconcini, lemon zest and basil. Very easy. Very pretty. Very “I have made dinner” for someone who has mostly just tipped things onto a tray.The lemon zest matters because gnocchi can go a bit beige and heavy. Lemon wakes it up. The bocconcini goes in at the end so it softens, but doesn’t totally vanish. And basil goes on last because cooked basil is a crime.You can add zucchini, capsicum, eggplant, chilli, rocket, parmesan, leftover roast veg, whatever. This is not a recipe that wants you to go to three shops.The fix is: roast the gnocchi. Don’t boil it. It’s faster, better and involves one tray, which is spiritually important.RECIPE: Lemony olive and bocconcini gnocchi traybakeServes 3–4Preheat the oven to 220°C.Tip a 500 g packet of shelf-stable potato gnocchi onto a large baking tray.Add 250 g halved cherry tomatoes, one sliced zucchini or one chopped red capsicum, half a cup of pitted or torn olives, and two finely sliced garlic cloves.Add three tablespoons of olive oil, the finely grated zest of one lemon, salt and black pepper, then toss everything together really well.Spread it out so the gnocchi has space to crisp.Roast for 20–25 minutes, tossing once, until the gnocchi is golden and the tomatoes have collapsed.Tear over 150 g bocconcini and return the tray to the oven for 3–5 minutes, just until the cheese softens.Finish with a handful of basil leaves, more lemon zest if you like, and chilli flakes or parmesan if you want them.Serve straight from the tray and feel smug about the lack of washing up.PLEASE FILL IN OUR SURVEY HERE Hosted on Acast. See acast.com/privacy for more information.
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  Friendship-building cheese biscuits 19.07.2026 7min

  Impressing friends with one's cooking skills is truly one of life's joys. Yumi has found a new way that is super easy and you probably have 90% of the ingredients already.BELINDA JEFFEREY's CHEESE BISCUITSCombine all the dry ingredients: 300g plain flour, 50g Self-raising flour and a teaspoon of salt. Add in 2tsp mild chilli flakes.Mix well in the food processor.Add 40g freshly grated parmesan and a whole grated block of Mersey Valley (250g).Add 250g cold, cubed butter, whizz the mixture. It will look crumbly and quite dry. While it's whizzing, add in the juice of 1 lemon. It will come together.Halve the dough. Fashion each half into logs about the width (girth?) of a 50c piece. Wrap in baking paper and chill until needed.When you're ready to cook them, pre-heat to oven to 180C. Slice 4-5mm pieces off the log and spread them out on a baking tray. Top with sesame seeds or nigella seeds and bake for about 14 minutes. Serve with beverages and olives!PRE-ORDER WELCOME TO FRIENDSHIP HERE.UPLOAD YOUR PROOF OF PURCHASE HERE for free friendship badges!Bored? Please fill in our survey HERE. Hosted on Acast. See acast.com/privacy for more information.
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  A beautiful, hand-made Gnocchi that's easy 14.07.2026 6min

  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.
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  Ottolenghi's 'Bridget Jones's' Salmon 12.07.2026 7min

  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.
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  Self-Saucing Marmalade Pudding 07.07.2026 7min

  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.
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  Bitter, Bitter Salad 05.07.2026 8min

  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.
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  New Burnt Basque Cheesecake 30.06.2026 5min

  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.
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  Orzo Tray Bake 28.06.2026 8min

  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.
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  Birthday? How about Helen Goh's recipe for Chocolate Cake 23.06.2026 7min

  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.
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  A Use for that Leftover Chilli Oil 21.06.2026 8min

  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.
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  Pasta al Limone 16.06.2026 8min

  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.
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  WORLD CUP WINTER DAAL 14.06.2026 7min

  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.
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  Dumplings? YES. 09.06.2026 5min

  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.
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  Adelaide food royalty 'Pawana' 07.06.2026 4min

  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.
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  VIRAL Congee Pot Pie 02.06.2026 9min

  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.
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  The Kitchen Gender Divide 31.05.2026 6min

  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 foodfixemail@gmail.com Hosted on Acast. See acast.com/privacy for more information.
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  Resting Bitch Face 26.05.2026 6min

  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.
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  My Day on a Plate... 24.05.2026 10min

  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.
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  Water Spinach and a priceless insight into why people slather on Chilli Crisp Oil! 19.05.2026 9min

  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.
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  The end of (school) ethnic food shame 17.05.2026 5min

  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.