Simon and Yumi go deep on the humble potato in this episode. Can washing grotty old potatoes be worth the effort? What's the difference in supermarket varieties? NOTES: The word "yogghurt" is not used once in this effort. WARNING: Curve ball about dishwashers saved til end of episode. The Dinner Dilemma is going to be a hoot at this year's Sydney Writers Festival! For more info follow this link https://www.swf.org.au/program/season-2024/the-dinner-dilemma and to send a couple of photos of the contents of your fridge and pantry? foodfixemail@gmail.com Hosted on Acast. See acast.com/privacy fo ..read more

This episode is a game-changer for the time-poor home cook. You've got some zucchini, broccoli stems, a few withered cherry tomatoes and an eggplant looking more wizened than Gandalf? Use them up in this amazing way to reduce waste and have food ready to go for when you need a pasta sauce, a soup base, or something to layer in a lasagna. Hosted on Acast. See acast.com/privacy for more information ..read more

Avocados being as cheap as they are right now (April 2024) feels like a TREAT. So what can we do with them and how do we get our kids to eat them? Yumi has a couple of ways to get them into your body! And your kids! And Simon knows about what the different varieties mean and how much a local cafe can charge for Smashed Avo these days. Hosted on Acast. See acast.com/privacy for more information ..read more

Today we're taking a break from the old routine. I've got a recommendation for you that is NOT food related. Check out the podcast "Can We Be Real?" hosted by two of my friends - Meshel Laurie and Simon Baggs. We've known each other for years, I love them both dearly, but more important than that, they're fantastic broadcasters. Can We Be Real is a weekly show that delivers laughs. If you like it, it's available on all major podcast platforms. I highly recommend it. XX Hosted on Acast. See acast.com/privacy for more information ..read more

From bolognese on toast for one, to a GLORIOUS tuna and tomato on toast for 2 - 4, today's episode is a chance to shed shame around picking the easy route to dinner. Toast is FINE. Toast is GOOD. And if you want to elevate your dinner toast? Listen up. 5 good tomatoes 1 medium tin of tuna in springwater 1/4 cup olive oil salt and pepper 1/4 - 1/2 tsp dried oregano fresh basil 4 slices of excellent sourdough Hosted on Acast. See acast.com/privacy for more information ..read more

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 the whole family! Using a dressing of 200ml pomegranate molasses, 75ml balsamic vinegar, 1tbs olive oil and 2tsp Dijon mustard. Cook the steak (whichever you like, eg., sirloin) hot and fast for rare. Allow it to rest for 5 minutes before slicing finely. Serve the slices circling a nest of rocket leaves, drizzle with the dressing and top with a gorgeous tou ..read more

I love VEG FRITTERS but the frying process is a drag. Bee Wilson is an English food writer and author of the column Table Talk. Her cookbook THE SECRET OF COOKING is genuinely wonderful and from it Simon and I have both drawn huge amounts of inspiration. 400g potatoes, grated 500g zucchini, grated 1 small onion, finely diced 1/2 clove garlic, finely grated salt, pepper and a soft herb like mint, chopped 3 eggs 75g self-raising flour (gluten-free = ok) Sprinkle the potato-zucchini mixture with a teaspoon of salt, toss then leave in a sieve while you prepare everything else. Turn the oven on to ..read more

Once you let the sugars in a humble, rudimentary vegetable like the CARROT caramelise, they can really strut their main character energy in a dish like today's. 1 x 2kg bag of carrots, cut on the angle about 1 inch thick 1 - 1.5 tbs cumin seeds salt olive oil Rub the oil, cumin and salt into your chopped carrots while your oven warms. Roast the carrots at 200C for about 25 mins until fudgy and sweet. Meanwhile whisk the juice of a lemon with a few spoons of honey, tahini optional. Serve with freshly chopped dill, a crumble of fetta or some (sloppier) goat's cheese, a generous drizzle of your l ..read more

A friendly reminder that in Australia, Mother's Day is REALLY SOON, ie., May 12. So don't be caught snoozing! And since we're talking about nailing food that Mum actually likes... is it time to all collectively admit that filled chocolates ...are trash? METHOD Cut your peeled sweet potato into fries. Soak the potato in cold water for at least half an hour. Pre-heat the oven to 220C. Drain off thoroughly on a clean tea towel. Dust with 1 tbs of corn flour and a light sprinkle of salt. Space the fries out on a tray and drizzle with olive oil (I forgot to mention this in the episode!) Cook for ab ..read more

Body maintenance is all about getting enough protein! Boring, but also - real. So how, in our busy lives, do we go about getting enough? Simon and Yumi get excited over boiling a couple of eggs as you make breakfast, and having them in the bank for the day ahead. What if you go one better and prepare a curried egg sandwich for Later Today Me? 3-4 boiled eggs 1 - 1.5tsp of Keen's Curry Powder pinch salt 3 tbs mayonnaise (I use Kewpie) anything else, eg., snipped chives, a quarter cup of peas that you've tossed in with the eggs for the last few minutes, shelled edamame, parsley Hosted on Acast ..read more