5 Minute Food Fix

Episodes

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  Yumi by herself 08.11.2026 6m

  Yumi decides to go it alone (no Simon!) for this week's episodes so, yes, there will be food talk, but just Yumi by herself!There was a friend's birthday over the weekend and what a delight to be remembered from last year's party. (Well, specifically, to be remembered for the dip I made for last year's party.) Why? Because it was a hit, and yes, at the party people showed up, walked in, and said, "Did Yumi make that dip again?"BOOK: Sami Tamimi *whose Substack is here* 'FALASTIN' - and in it, the single-greatest recipe for a red dip perfect for dragging bread through.FEEDBACK?email foodfixemail@gmail.com Hosted on Acast. See acast.com/privacy for more information.
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  Simon's Lentil Obsession 03.11.2026 10m

  521 episodes into this podcast and Simon Davis finally unveils his deep and passionate obsession with Puy Lentils.In the following episode, you'll start by making a sofritto with onion, carrot and celery, fried down carefully for about 20 minutes. A small bag of unsoaked puy lentils will then go in and be plumped out with water and cook time. Add in a stock cube and some lemon.THIS IS YOUR BASE.Then to it you can add all kinds of inspiration:More lemon juiceCrumbled fettaSalad leaves and a fresh dice of red capsicumSmoked paprikaServe with your main and love yourself smug! Hosted on Acast. See acast.com/privacy for more information.
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  The Perfect Crepe 01.11.2026 7m

  Yumi is excited to be talking about crepes even though there are some ethical issues...which you shall hear about if you listen to today's episode!IDIOT-PROOF CREPES1 cup of plain flour1 cup of milk1/2 cup water4 eggs4tbs melted butter1-2tbs caster sugarpinch salt3tbs milk powder1tsp vanilla (optional)Blend everything together then rest the mixture overnight in the fridge.When you're ready...Pour a quarter cup of the batter onto your crepe pan. Quickly spread it to the edges of your pan and aim for a thin but structurally sound frisbee.Allow to cook 2-3 mins, flip and then cook for another 3 seconds.Serve with a variety of toppings.(My fave is blueberries and cream or banana and maple syrup. The kids will wrap it up like Mango Pancake at yum cha, except filled with ice-cream.)*Warning: you may eat stacks of thesePS. The batter will keep for 3 days. Hosted on Acast. See acast.com/privacy for more information.
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  Yumi's ULTIMATE Chicken Soup 27.10.2026 9m

  Yumi finds many people she loves are in caring roles and need to be cared for themselves. So get ready, because this is all about a BIG DEAL chicken soup recipe that - yes - takes two whole days to complete.This recipe is available in our cookbook The Food Fix.DAY 1: Make the StockRoast up 3kg of chicken wings in a hot oven, seasoned with salt and pepper, until deeply golden. If you have some old onions or old fennel, chuck those in the oven with the chicken. The cooking should take about 35 mins.Make up the stock by setting the roasted wings in a huge pot with herb stems, bits of carrot, celery, etc., in water with pepper and salt and a fat teaspoon of powdered stock (I use the powdered one from ALDI).Cook for about an hour.Strain the stock well into a bowl that will fit in your fridge, allow it to cool, then refrigerate it overnight.DAY 2: Make the SoupIn your large pot, fry up two well-diced onions in butter.Add salt and fresh thyme leaves.Add in 2tbs plain flour and fry that to make a roux.Slowly add in small amounts of stock to loosen the roux.Eventually add all the stock and bring up the heat.Add to this 2-3 whole chicken breasts and poach them in the stock.Peel and neatly dice 1 decent-sized sweet potato. Removed and shred the chicken breasts, then return to the pot with the diced sweet potato.Add in a whole 600ml container of cream.Stir, check for seasoning. (Don't over-salt it though.)Serve with crusty bread. NOTE: On re-heat, be careful not to boil the soup. Just a gentle warming. Hosted on Acast. See acast.com/privacy for more information.
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  Jamie's DELICIOUS Marinated Mozzarella 25.10.2026 8m

  Both your hosts Yumi Stynes and Simon Davis have struggled to get their kids to be adventurous in their eating and cooking. This is a pretty normal stage in kid development (but gee, it can be a drainer!) and it looks like Simon's first-born is starting to grow out of it. Her exploration of cookbooks in the home reminded Simon of a much-loved but completely forgotten recipe from Jamie Oliver's "Happy Days with the Naked Chef" days. MARINATED MOZZARELLA with LEMON and MARJORAMTAKE FOUR BUFFALO MOZZARELLA BALLS and slice them to 1cm slices. Arrange on a serving platter.Spread all over with a whole container of creme fraiche. Season generously with salt and pepper. Finely chop the rind of a lemon and toss that over. Squeeze the actual lemon lemon over the top. Add on the herb: Marjoram, ideally, but basil, oregano or parsley will also work!Serve as a side dish with generous crusty bread or take it along to your next board meeting. Hosted on Acast. See acast.com/privacy for more information.
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  Fancy-pants Dinner 20.10.2026 9m

  What to do when you're having people over - want to feed them delicious food but don't want to be tethered to the stove all night?This applies to Yumi's conundrum (what kind of menu suits a board meeting at her place?) but is a great template for Christmas too!Simon suggests this recipe from Ottolenghi, as well as prawns, maybe some crackers, and Yumi's famous carrot cake to wrap things up. Hosted on Acast. See acast.com/privacy for more information.
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  Meeting Sami Tamimi 18.10.2026 8m

  Yumi debriefs about meeting one of her cooking heroes (off-air Simon asked, "Was it a case of 'Never meet your heroes?' and Yumi said, "THE OPPOSITE!") and they share how to make Fatteh and a truly essential yoghurt tahini sauce which is delicious on MANY things but particularly on crisped-up leftover bread that is soaking up the juices of a perfect summer tomato.Couple of things: Sami has a substackFind out more about his newest book hereAND Yumi's latest book 'Welcome to Friendship' is nominated for a Book of the Year award via Booktopia. You can vote for it here! Hosted on Acast. See acast.com/privacy for more information.
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  Meatball SPINACH SAUCE 13.10.2026 8m

  Simon has just worked on and published an amazing book called 'Around the World in 80 Meatballs' by Bunny Banyai that gives an extraordinary insight into how the meatball exists in cultures all around the world.Yumi is skeptical about Japanese meatballs but Simon has an incredible German recipe that delivers with a Spinach Sauce that he is going to talk about today.CREAMY SPINACH SAUCEBoil a whole bunch of washed English spinach in salted water for 4-5mins. Drain well, reserving a half-cup of the liquid.Turn 2tbs of plain flour into a roux by frying it up in 2tbs of butter. Cook it in for 2-3 mins.Add milk then the spinach water, whisking the whole time. Add 1/2 garlic clove, chopped, simmer down for 5-6 minutes, then add back in the spinach. Season with a gentle grating of nutmeg and season well with salt and pepper.Dunk your fave (paprika seasoned) meatballs in this delicious sauce and enjoy! Hosted on Acast. See acast.com/privacy for more information.
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  Haloumi Salad Crunch 11.10.2026 9m

  On your favourite food podcast, Yumi and Simon talk about how to make a salad MORE intriguing.Plus, Yumi needs to confess about the stressful experience of acting!Find the amazing Recipe Tin Eats salad here. Hosted on Acast. See acast.com/privacy for more information.
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  13 Minutes to Eggplant! 06.10.2026 6m

  Simon is getting ready to shoot his episodes of Adam Liaw's show The Cook-Up (broadcast date TBC) and Yumi is psyched about this recipe that you can get on the table in just 13 Minutes - that was shared in one of her group chats:It's Marion Grasby's microwaved EGGPLANT RECIPE and is frankly ...amazing! You need to try it to believe it but since recording this ep Yumi has made it 3 more times and it's a keeper, a winner, and a crowd-pleaser.(Sometimes I top it with finely sliced matchsticks of cucumber, fresh coriander and more chilli. You can get pretty creative.) Hosted on Acast. See acast.com/privacy for more information.
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  Simple Yoghurt Cake 04.10.2026 10m

  SIMON IS BACK!!Yumi is delighted to be joined by the steadfast cooking legend and cookbook editor Simon Davis again.Woot!They unpack the uses of raising agents like bicarb soda and baking powder in cakes, and whether self-raising flour has a place in our kitchens.Yumi is also pretty psyched to try this recipe. Hosted on Acast. See acast.com/privacy for more information.
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  Cooking in a French Chateau 29.09.2026 8m

  If you follow Reece Hignell's instagram, you might've seen that he hosted an idyllic week of cooking in a French chateau.Naturally, Yumi has questions!For Reece's LEMON TART recipe, check out his cookbook here.And don't forget, Yumi's event with legendary Palestinian-British food writer Sami Tamimi is this weekend in Sydney! Hosted on Acast. See acast.com/privacy for more information.
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  JAM MAKING with Reece and Yumi 27.09.2026 6m

  Cakeboi's Reece Hignell is a jam-making expert!Filling in for Simon Davis again, Reece is the guy who made his Nan's cake recipes on Masterchef (including her Pumpkin Scones!).On today's episode, he shares his tips for making jam delicious, vibrant and set. SET!Don't forget: Yumi is interviewing Sami Tamimi this Sunday in Sydney if you wanna come along! Hosted on Acast. See acast.com/privacy for more information.
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  SCONES with Cakeboi's Reece Hignell 22.09.2026 6m

  Cakeboi legend Reece Hignell is guest host again and one thing he KNOWS how to do is scone.Yumi has her mind blown several time this episode AND - your hosts solve the age-old dilemma of WHEN and HOW to add jam and cream to your scones! Hosted on Acast. See acast.com/privacy for more information.
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  Reece Hignell's amazing CARDAMOM hack 20.09.2026 6m

  Cakeboi's Reece Hignell (instagram here) is SUPREMELY lucky to travel as a foodie and recently he went through Europe in search of the ultimate CARDAMOM bun. One of his chefs came up with a brilliant hack if, like Reece (and Yumi, and Simon), you're absolutely bonkers for a bit of cardamom in your sweet goods and your chai. YUM YUM! You'll hear all about it in today's episode.PS. If you happen to be going to Copenhagen any time soon, absolutely make an effort to go to Juno The Bakery in Østerbro. Hosted on Acast. See acast.com/privacy for more information.
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  Caramel Slice! 15.09.2026 7m

  Reece Hignell is known for his legendary sweets. During his time on Masterchef he famously drew inspiration from beautiful, handwritten recipes from his Nan. He talks about her Caramel Slice on this episode, and how it can help a starting chef learn some basics that they can then apply to more advanced baking.Find Reece's cookbook here.(And don't forget Yumi will be interviewing Palestinian chef and food writer Sami Tamimi at the Sydney Opera House when he visits Australia in October.) Hosted on Acast. See acast.com/privacy for more information.
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  Finishing a Curry PERFECTLY 13.09.2026 9m

  Master baker and Newcastle royalty, Reece Hignell is guest host for the next few episodes! He came to national attention as a Masterchef contestant and now has a world-renowned bakery in Newcastle called Cakeboi, and is the author of my son's favourite cookbook!But one of the things that made him famous was his ability to make brilliant, complex and nourishing curries.In this episode we talk about finishing a curry with a few flourishes that can elevate even something you made with paste from a tin, jar or a box. Hosted on Acast. See acast.com/privacy for more information.
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  Chrissie Swan and Yumi talk JAPAN 08.09.2026 9m

  Ingredients (to make 2 big Okonomiyaki)250 grams of dried yaki noodles or ramen noodlesOne cup of green cabbage, finally shredded2 green onions, finely choppedOne cup of snow peas washed and trimmed6 thin slices of bacon 170 grams)2 eggs1 heaped tablespoon of potato or cornstarch2/3 of a cup 80 grams of flour1/3 of a cup plus one tablespoon of dashi broth or chicken stockPLUSSunflower oil for cooking, Okonomiyaki sauce (yakisoba sauce also works) and Kewpie Mayo for servingMix the flours, starch and dashi/chicken broth until you get a smooth consistency. Refrigerate. (Remember, Chrissie insists it need to be cold!)Meanwhile cook with the noodles in boiling water according to the package instructions. Wash and finally chop the cabbage and green onions.Oil the teppanyaki stainless steel with a paper towel and heat it over medium heat. Poor half of the batter, spreading it into a pan cake shape with a spatula. Top with half of the cabbage, green onions, snow peas, and 3 slices of bacon. Cook for 3 minutesAnd the same time, next to the pancakes spread half of the cooked noodles into a circle of the same size.Cook for three minutes then flip them. Crack one egg onto the griddle and spread it out with a spatula. Once it starts to set on top, place the noodles circle over it, then cover with the flipped pan cake so the noodles are now between the egg and the bacon flip everything again to the egg is on top and cook for another three minutes. Repeat the same process for each pancake and the remaining ingredients. To serve drizzle over the economyaki sauce and Japanese (Kewpie) mayonnaise. Eat immediately while dreaming about Japan.EVENTS: Yumi will be hosting a conversation with Sami Tamimi on Oct 4 at the Sydney Opera House. Find out more here.And I'll also be speaking with Elaine Castillo about her amazing book MODERATION on Thursday Oct 15. Find out more here. Hosted on Acast. See acast.com/privacy for more information.
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  Yumi + Chrissie talk Julie Bishop's chicken 06.09.2026 9m

  Yumi and Chrissie were both there when politician Julie Bishop came on their show The Circle to talk her creamy herby chicken. It was years ago but the memory is VIVID for both of them! To the point where they both remember the recipe!Chrissie will also talk you through the 101 of the PERFECT BURGER.JULIE BISHOP'S CHICKENServes: 4Prep time: 10 minutesCook time: 20–30 minutesIngredientsChicken breast fillets (trimmed)Thick creamParmesan cheese (grated)Fresh herbsSalt and pepper to tasteCooking oil or butter for pan-searingInstructionsSear the chicken: Heat a pan over medium-high heat with a little oil or butter. Season the chicken breast fillets with salt and pepper, then cook until golden brown on both sides and just cooked through.Make the creamy sauce: Reduce the heat and pour in the cream, allowing it to simmer and reduce slightly while picking up the pan juices.Add cheese and herbs: Stir through the grated parmesan cheese until melted and rich, then mix in the fresh herbs.Combine and serve: Return the chicken to the creamy herb sauce to coat thoroughly, then serve hot (traditionally paired with rice pilaf or steamed greens) Hosted on Acast. See acast.com/privacy for more information.
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  Chrissie Christmas part 2 01.09.2026 9m

  As we go to air, SPRING has just sprung, but that doesn't mean it's too soon to be thinking about and planning for Christmas!Chrissie has some great ideas about how to stress less, enlist the uncles, keep seafood front and centre, and make the perfect, crunchy roasted potato. Hosted on Acast. See acast.com/privacy for more information.