5 Minute Food Fix

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.)

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.

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!

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!

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!

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.