5 Minute Food Fix

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.

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.)

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.

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.

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)

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.

Chrissie Swan guest-hosts again on this episode that gets your head into the Christmas spirit! And no, it's not too early to be thinking about it! (IYKYK)

Chrissie Swan joins Yumi again to discuss what contingency plans should be made to INDEMNIFY A SISTER against running out of dessert...!APPLE CRUMBLE:2 cups of plain flour1/2 tsp baking powder1/2 cup brown sugar250g butterMix all the above in a food processor until just barely combined.Tumble on top of a baking dish with 4-5 cups of stewed apple down the bottom.Bake at 160C fan-forced for 45 mins.Serve with vanilla ice-cream.FOR TICKETS to the In-Conversation Sami Tamimi and Yumi Stynes, click here

Chrissie Swan and your food fix host Yumi Stynes used to eat a lot of weekend lunches together when they lived in the same city.Back then it was crunchy, chewy bread, butter and maybe a burrata.But that was 15 years ago. What now? MAYBE, it's a foccacia. There's a great Karen Martini recipe here - ignore all the toppings and just use the foccacia basic as a template - it's excellent and you don't need to "rice" the cooked potato. Mashing it with a fork will be fine.