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More genius ideas about how to feed the whole family from the legendary Simon Davis. In this episode Yumi has a story about how her two younger kids nearly got food poisoning... and the fact is, Simon has ACTUAL REAL HELP for parents trying to feed their kids. 2-Speed Pilaf (serves 4) You need a good-sized, heavy-pased pan with a lid that fits. Start by in that pan, adding 1tbs butter and 1tbs olive oil, add a finely chopped onion. Fry down until the onion has softened and then add a clove or two of minced garlic. Fry up 1.5cups of basmati rice, 1tsp cumin and 1/2 tsp of turmeric. (Leave these out if your kids are sensitive of spices!) Add in the 2.5 cups stock and water and cook at a low heat with the lid on. Allow to cook for 12 mins. For kids? Stir through a knob of butter and some peas and sweet corn. For the adults? Take some purple seedles grapes and a little olive oil fry them until blistering. To the pan, toss through mint, dill and parsley, some lemon zest and lemon juice. Spoon the rice into bowls, top with the blistered grabs and a fat dollop of labne or crumble over some fetta and sprinkle over some Aleppo pepper. YUMI Hosted on Acast. See acast.com/privacy for more information.

This is an incredible recipe from one of my most treasured cookbooks of the past year! If you love feeling nurtured and nourished by food that is loving and rich in flavours... please try this! Sami's book FALASTIN can be found here. And a version of the recipe (save me typing it out) can be found on this website. Hosted on Acast. See acast.com/privacy for more information.

SIMON'S SPIN ON THIS SILLY INTERNET FAD! Take 500g of Greek yoghurt Mix in 2+tbs of honey, 1/2tsp vanilla, zest of one lemon and a pinch of salt. Mix well and check for sweetness. Mix to make sure the salt is dissolved. Press in some digestive biscuits, cover, and set it back in the fridge and leave it overnight. Serve with a fresh drizzle of honey, a handful of chopped pistachios, and some berries (compote = optional!). Hosted on Acast. See acast.com/privacy for more information.

Yumi shares a bad experience she had with being married. (It's food-related, trust me.) And Simon brings in the New Year with a perfect, easy, and really, really effective way to nail a good piece of salmon or trout. Bring a small pot of water to the boil. (It needs to fit your pieces of fish.) Add a teaspoon of salt and any aromatics that get you excited, eg., a teaspoon of peppercorns, a bayleaf, some garlic. But none of this is essential. Turn off the heat then gently lower your salmon pieces into the water. Put the lid back on the pot and leave the fish undisturbed for 11 minutes. (A bigger piece might need 13 mins, a smaller piece might need 9. But 11 is pretty spot-on for a standard piece of fish. Carefully scoop the fish out and let it dry on some kitchen paper or a clean tea towel. Serve with Simon's Yoggutty Sauce Start with 3-4 spoons of thick Greek yoghurt stir in some tahini or a spoonful of horseradish, with a big squeeze of lemon and a pinch of salt. Hosted on Acast. See acast.com/privacy for more information.

There's nothing Yumi loves more than being set on a food adventure! In this case, it's a friend's new baby that triggers a trip to the butcher and the creation of an iconic roast lamb meal. We also shout out to the legendary Nagi from Recipe Tin Eats, whose lamb creation was incredibly necessary (although adding anchovies is Yumi's idea). Check out Nagi's recipe here. Hosted on Acast. See acast.com/privacy for more information.

This is the second episode of 5 Minute Food Fix where Nagi and I celebrate yummy things that can make your regular (food) programming pop! I find her inspiring and such an enthusiastic communicator when it comes to food. (Listen to her go off about peas on this ep! So good!) When we spoke, her second cookbook DELICIOUS TONIGHT was just being launched. It went on to sell more copies than any other cookbook that year, won the ABIA at the end of the year for Best Illustrated Book, is still in print and can be purchased here. NAGI's WHIPPER TAHINI DRESSING 1 cup plain yogurt 21/2 tbsp tahini* 11/2 tbsp lemon juice (substitute 1 tbsp apple cider vinegar or white wine vinegar) 1 garlic clove,* finely grated 1/4 tsp kosher salt* Whipped tahini preparation—Place the ingredients in a heatproof bowl and whisk briefly to combine. Set aside. Whip tahini—Once the roasted vegetables are done, microwave the tahini yogurt mixture in the bowl for 20 seconds on High, then whisk vigorously for 10 seconds until it resembles softly whipped cream. Use immediately. Use for any vegetable. Especially great with asparagus, green beans, broccoli, broccolini, carrots, cauliflower, pumpkin, sweet potato, and zucchini. LEFTOVERS Whipped tahini will keep for 3 days in the fridge. Microwave for 20 seconds to warm gently then re-whip. Not suitable Hosted on Acast. See acast.com/privacy for more information.

Yumi was so stoked to speak with fellow Japanese-Australian, the utterly legendary Nagi from Recipe Tin Eats. She has so many great suggestions for what to do with the whipped ricotta - so listen to the episode for more, but in the recipe below, you serve it with delightful (and perfect for right now as the tomatoes ripen so beautifully) burst tomatoes. WHIPPED RICOTTA WITH BURST TOMATOES WHIPPED RICOTTA 1 cup full-fat, good-quality ricotta, at room temperature 1/2 tightly packed cup finely grated parmesan* 2–3 tsp milk, if required BURST TOMATOES 2 punnets cherry tomatoes 2 tbsp extra-virgin olive oil 1/2 tsp salt* 1/8 tsp black pepper 11/2 tsp dried oregano TO FINISH 1 tbsp good-quality extra-virgin olive oil 2 tsp lemon juice, plus extra to taste 12–15 small basil leaves SERVING OPTIONS Crostini or Crusty White Bread! Hosted on Acast. See acast.com/privacy for more information.

Does cooking for one sound sad? Depressing? Lonely? It's kind of okay - if you're armed with some hacks so you're not starting from scratch every meal. YUMI'S ANCHOVY SALAD DRESSING (TO LEAVE IN THE FRIDGE FOR WHEN YOU JUST CAN'T BE BOTHERED) 60g anchovies 250ml olive oil 10g honey 25g tahini 20g best balsamic vinegar 50g white balsamic vinegar juice of one lemon Hosted on Acast. See acast.com/privacy for more information.

WHAT can be done with a BBQ chicken from the supermarket or hot chicken shop? Today, Simon wants to use a pre-bought red curry paste to turn chicken into something magical, then adding it to the inside of a crunchy lettuce boat. You will need 1 good jar of Thai Red Curry Paste Method: Heat a tablespoon of vegetable oil in a small saucepan on medium heat. Toast off the 3 spoonfuls of Thai red Curry paste in the pan to awaken the flavours. Scrape that off the pan and set it aside - you'll use it in a sec. Then to the same pan add in a couple of spoons of Greek Yoghurt and a big squeeze of lime juice (3 tbs) plus 2tsp honey and a big pinch (1/2 tsp) of salt. Add half a chopped red onion, a chopped celery stalk, 12 chopped cornichons and some coriander. Add in 400g shredded leftover chicken. Add in the yoghurt-curry mixture and mix with a light touch. Top everything with a handful of roasted peanuts and some coriander. Hosted on Acast. See acast.com/privacy for more information.

When figs are plentiful, one must pounce! Like a hungry bear! The beauty of figs is that they are seasonal. Nothing signals the *sigh* End of Summer like figs being plentiful and affordable. On this episode, Yumi and Simon run through their favourite things to do with figs, including a fantastic recipe from THEIR COOKBOOK WHICH YOU CAN BUY HERE. SIMON'S FREEFORM FIG TART Pastry Combine 200g diced cold butter with 250g plain flour in a food processor for a few short bursts until it resembles breadcrumbs. Add in 125g (half a cup) of sour cream. It shouldn't take long and when the dough forms a ball, wrap it up and pop it in the fridge to rest for at least 20 mins. Preheat the oven to 190C. Trim and quarter the figs. Roll out the pastry to a 35cm circle about 3mm thick. Get it on the oven tray then spread the circle of dough with 1/4 cup of marmalade, leaving a border clear. Top with the figs in whatever pattern you want. Sprinkle with 1tbs caster sugar, then fold the edges of the dough in to shape a freeform crusty tart. Brush the edges and top of the crust with beaten egg. Bake for 45 - 50 mins until the tart crust is lightly browned and the fruit is bubbling. Serve with creme fraiche and strong tea. Hosted on Acast. See acast.com/privacy for more information.

In this reheated episode, Yumi gets excited about a couple of upcoming races she's got planned (please don't look up my times!) and how she's basically trying to gain as much muscle as she can. Nagi Maehashi's recipe is a huge inspiration, and is the one that Yumi mainly talks through in the episode. But as you'll hear in the intro, since recording this episode, Yumi has made it 30+ times and has brought in her own variations. It's basically swapping the 310ml of fresh cream for 450g Greek yoghurt, and compensating for the greater volume with a little more sugar. YUMI'S TRIBUTE: BURNT BASQUE CHEESECAKE Pre-heat the oven to 200C and line a 20cm springform cake tin with baking paper, going quite high up the sides. Get 750g cream cheese at room temperature (Lactose-free cream cheese is now available!) into a mixer, add in 240g caster sugar and whizz to combine, scraping down the sides of the bowl. Add in 220g lightly whisked egg, 2tsp vanilla paste, mix, then use a tea strainer to sift in 30g plain flour. Mix. For the final step, add in 450g Greek yoghurt and mix until combined. (There is no need to overdo this step. Stop when it is done.) Scrape the whole lot into your prepared tin then bake for 45 minutes. Licking the bowl/spatula is encouraged. Allow it to cool before serving. Best eaten within 4-5 days. Hosted on Acast. See acast.com/privacy for more information.

This time of year it's VERY HARD to get motivated in the kitchen! That's why we thought we'd revisit this recipe from Adam Liaw. Use Springwater Tuna, drained well 1/4 cup good olive oil dried oregano basil leaves 5 really lovely tomatoes check if you need salt and pepper REMEMBER to make good toast! Actually toast it, don't just warm the bread. To serve, drizzle with olive oil, check the seasoning and add salt and pepper. YUM Hosted on Acast. See acast.com/privacy for more information.

At the time of recording, Simon had been working on some incredible-sounding cookbooks including the one from Masterchef Winner Natty Wolf, which is out now. It inspired him to cook up the SATAY recipe you've always needed! SIMON'S EASY HOME SATAY 1/2 bunch coriander 1 fresh red chilli 1/2 clove garlic 3tbs crunchy peanut butter lug of soy sauce 2cm nub of fresh ginger juice and zest of 1 lime WHIZZ IN THE BLENDER AND TASTE! What does it need more of? Taste and create! Thread chicken thigh fillet chunks onto skewers, coat well in the satay marinade, and bake in the oven at 180C until cooked through. Serve on rice. Yum! Hosted on Acast. See acast.com/privacy for more information.

NOT ONE TO BRAG, our humble food expert Simon Davis has spent a number of days hanging out at Australia's Best Restaurant in his day job as a cookbook publisher. You'll hear more about the restaurant on today's episode of the food fix but the link is here if you urgently need to make a booking! We've also got the sauce he's inspired by. It's not the restaurant version, it's one us mere humans can probably get going on our home stoves. Agrodolce sauce Small saucepan, into 2 warmed tablespoons of olive oil, add 2 chopped garlic cloves, one chopped shallot, sautee them down for about 5 minutes until golden brown 1/2 cup red wine balsamic vinegar 1 tsp capers 1/4 raisins 1/4 cup pine nuts stir to combine along with 3tbs honey, simmer down for 4 mins To finish the sauce, add 2tbs butter and season with salt and pepper. Serve on radiccio or grilled steak! Hosted on Acast. See acast.com/privacy for more information.

THERE IS NO CACTUS IN THIS RECIPE! Nik Sharma is a pretty inspiring UK cook and his book that Yumi talks about can be found here. This pasta is really worth trying though - almost everything in it probably already exists in your pantry, and it's absolutely packed with flavours. Orecchiette Pantry Pasta Get a big pot of salted water on the boil and add in 500g of orecchiette pasta. While that's cooking, warm up 3tbs good olive oil and to it, add 1.5 tsp smashed up cumin seeds, 1/2 tsp fennel seeds, a clove of finely grated garlic and a teaspoon of Aleppo, Maras or Urfa red pepper flakes. Scoop out a half cup of pasta water from the pot when your orecchiette still has a couple of minutes to go. Dissolve 3tbs white miso into the pasta water. Pour that into the frying spice mix. Add 285g frozen peas to the pasta water and bring it back to the boil. Drain well once your pasta timer sounds. Combine the pasta+peas with the oil and spices.  Then add an absolute ton of grated parmesan cheese and some snipped chives. Serve immediately. (This also makes great leftovers!) Hosted on Acast. See acast.com/privacy for more information.