Podcast terbaik Yumi Stynes (2024)

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Nagi from RECIPE TIN EATS joins Yumi! 8:57

1d ago8:57

8:57

The legendary brains behind Recipe Tin Eats (- one of the world's most widely used cooking and recipe websites -) NAGI MAEHASHI - joins Yumi on today's 5 Minute Food Fix! They talk about recipe testing, her new cookbook, which you can order here, and how to make the simplest, yummiest thing: WHIPPED RICOTTA 1 cup (8 oz) full-fat, good-quality ricot…

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Your October Public Service CHRISTMAS Announcement! 6:32

3d ago6:32

6:32

Not everyone listens to each episode as they drop but if you're here in October, now is the time to start thinking about Christmas. Sorry! One of my favourite pudding recipes comes from Dan Lepard. I love his use of grated carrot and dark ale beer in this! It's also dead-easy and reliable. I always chuck in a few extra things my Mum likes - dried f…

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Anchovy Croutons! 5:35

8d ago5:35

5:35

In our cookbook, which you can buy here, I have a recipe for 'Wedding Guest Croutons' - theory being that the perfect crouton should be like the perfect wedding guest: Immaculately behaved and never overshadowing the real stars of the show ( - the bride, the mother-of-the-bride, the flower girls and the SALAD or the PASTA ON WHICH IT SITS). Phew! B…

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Celebrating 300 Episodes! 9:09

10d ago9:09

9:09

Asparagus really is the KING of Vegetable. It has such a short season, is so flavourful and healthy, and best of all, requires the very barest of intervention to make it taste good. If you're interested, the restaurant where Simon had the best asparagus of his life is St Peter in Paddington, Sydney, and it's extraordinary by all accounts! But to ma…

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GRAPEFRUIT - and also, WHAT WENT WRONG WITH MY BANANA BREAD? 6:47

15d ago6:47

6:47

We've talked about Simon's 'Fully Loaded Banana Bread' on this podcast before... but today Yumi arrives in studio with a massive fail of this tried-and-tested recipe. Here, we try to unpack what went wrong... And then we head into the real reason we wanted to talk - which was the concern that we are not making the most out of the wonderfully non-pe…

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BLUEBERRIES - ONE OF THE GREAT TINY FRUITS! 7:13

17d ago7:13

7:13

Amazingly, Simon and I are up to 299 episodes of the 5 Minute Food Fix! Here's what to do with an excess of blueberries. Hosted on Acast. See acast.com/privacy for more information.

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CHICKEN and PRESERVED LEMON 7:33

22d ago7:33

7:33

School holidays can be a rough time for parents! Yumi and Simon have a food-related activity you could do with your kids? Make preserved lemons! (it's easier than you'd think. The hard part is figuring out what to do with the preserved lemons once you've made them tbh.) Well lucky you're here because Simon has a weeknight recipe he likes that uses …

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MIRACLE Cabbage and Chicken Tray Bake! 7:45

24d ago7:45

7:45

MIRACLE CABBAGE AND CHICKEN WARNING: This episode contains instances of making each other laugh like astronauts on a space station where they've run out of oxygen and have no choice but to start pumping in pure happy gas. Unfettered lunacy I tell you! TO MAKE THIS MIRACLE: In a medium bowl, whisk together 1tbs each of soy sauce, honey and olive oil…

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What's Better than Nut Butter? 6:01

29d ago6:01

6:01

Not gonna lie, Yumi still sounds sick on this episode and mercifully Simon runs the show to talk through the uses of nut butter, in particular peanut butter! PEANUT NOODLE SALAD YOU'LL MAKE WEEKLY: Dressing 140g peanut butter juice of 2 limes 1/4 cup soy sauce 2 tbs sesame oil 2 tbs maple syrup 1/4 cup water 2 tsp grated ginger 2 finely grated garl…

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'Template' Granola, + Kiwi fruit for the win 6:17

1M ago6:17

6:17

It's always* fun when you go viral, especially for an article you've written about bodily functions! One thing I didn't include in the article was a tip from my pelvic floor physio about what to eat for exceptional digestion! She really, REALLY wanted me to eat this food on the reg, so I did, and it's actually been pretty life changing! But how can…

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Boiled Bagels with Smoked Salmon and Capers 7:40

1M ago7:40

7:40

We just did an episode about capers and I was fired up to talk about Smoked Salmon Bagels, given that they're a classic and I have eaten PLENTY. So what are some of the elements of the perfect Smoked Salmon Bagel? As usual, Simon knows a gobsmacking amount about a niche food (Caperberries and boiled bagels, in this case), and we leave you with a co…

1
Capers! 8:42

1M ago8:42

8:42

Today, Yumi is still sore of throat and there's an alarming revelation about the waste of money that is cough medicine! But Simon has energy around the delicious ingredient - CAPERS. What the heck are capers? They're actually the unripened berried from a prickly caper bush and food-wise, they're probably best-known as the thing you find atop of a s…

1
MEAL PLANNING! (to save time, promise) 9:59

1M ago9:59

9:59

As we near our 300th episode, Simon and I review our reasons for doing a food podcast. Is it because we love the sound of our own voices? Not so much! (Maybe!) It's because even the BEST cooks struggle to feed their families every day, especially when running households, multiple jobs, parenting, and all the other things we're doing just surviving.…

1
Ginger and Turmeric SHOTS for that cold 7:27

2M ago7:27

7:27

The science does NOT back turmeric as anything other than a brightly coloured tuber... but having it with ginger in SHOT form can certainly enliven the feeling in the back of your throat, make you feel like you're at least TRYING to feel better - and it's kind of delicious! It certainly worked for Simon - who reports that this is a MASSIVE retail f…

1
It's a celebration of wait for it ... GREY FOOD 7:40

2M ago7:40

7:40

It's true that we "eat with our eyes". Most cooks consider the appeal of contrasting (and bright) colours when putting together a meal. Simon gets deep today, asking, "Is there a place for grey food?" Yes, if you count oysters as a grey food! What else? Listen here... Tomato Tonnato recipe Arrange 5-6 big chunky vine tomatoes (about 900g), sliced o…

1
Eggplant Fail! 10:18

2M ago10:18

10:18

We can't nail every meal! Especially when we're cooking in someone else's kitchen! On today's episode, Yumi and Simon both get pod therapy about their most recent disasters, and Simon does a do-over on a delicious Baba Ganoush. DO-OVER BABA GANOUSH 2-3 eggplants, pricked with a skewer or fork (if you don't want to live dangerously) Cook the eggplan…

1
Rocket Pear Salad - Rejigged for the Weather! 6:18

2M ago6:18

6:18

All green, raw food does not have to flee from your kitchen just because it's cold. Yes, the weather definitely affects what you feel like eating but salad can still comfort and nurture you even when you're putting an electric blanket on the couch. (Try this! It's excellent!) On today's episode Yumi revisits one of the GOAT salads. The classic. Roc…

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Prime Minister's Award... for Banana Bread? 9:35

2M ago9:35

9:35

Yes, it's been a big and exciting couple of days for Stynes with her book with Dr Melissa Kang 'WELCOME TO SEX' being nominated for a Prime Minister's Literary Award... but we WILL talk about food. Yumi's been busy going through the cookbook she co-wrote with Simon. Partly because she loves Simon's recipes but also because she can't remember her ow…

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SUPER IBIZA RECOVERY POTATOES! 8:06

2M ago8:06

8:06

There are NO MORE EXCUSES if your roasted potatoes aren't perfect! Also, why is Yumi laughing so hard she has tears? It's all about this guy who went viral for his potatoes. THIS RECIPE IS YUMI'S VERSION Get a large pot on the stove with 2cm water in, turn up hot. At the same time, put a full kettle on to boil. Quarter 700g potatoes. By the time yo…

1
Sally in Peckham! 8:17

2M ago8:17

8:17

Freshly returned from his old stomping grounds in London, Simon is full of fresh inspiration and ideas. One of the places he's loved in the past is the legendary Peckham produce store, Persepolis. We hear about its owner and creative force, Sally Butcher, aka Sally in Peckham, and Simon talks us through one of her recipes, which you can find here o…

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Ginger Tea to soothe your cough 7:39

2M ago7:39

7:39

You're in the minority if a lurgie hasn't waylaid you this past month! Here's a ginger tea to heal your roughed-up throat. Cook up 15g ginger, grated in 500ml water. While it's warming, make a slurry of 1/2tbs of potato or corn starch dissolved in 1tbs cold water. When the ginger-water tea is hot, use a whisk to stir in the slurry and bring the mix…

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SIMPLICITY - Can be wonderful! 8:45

2M ago8:45

8:45

Simon Davis is freshly returned from a month in his home country and the delightful dining experiences he had in England have invigorated and enlivened his appreciation of food. On today's episode we find out what is Simon's FAVOURITE RESTAURANT...? And we talk through one of the simplest desserts that is so good, I have to "cook" it this afternoon…

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Listener Request: TAPIOCA PUDDING 5:24

3M ago5:24

5:24

A couple of listeners have asked us to talk you through Tapioca Pudding. It's the sort of thing you can buy in the fridge section of health food stores and at specialty Thai Dessert Takeaway places - but unlike it's spiritual sister Bubble Tea, this is pretty easy to make! Boil 3 cups of water Add in 1/2 cup of tapioca pearls Stir and keep an eye o…

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Pantry Basics Orecchiette 6:43

3M ago6:43

6:43

We discuss the utter absence of cooking with cactus in our lives (!) and a cookbook which I have loved by Nik Sharma called VEG-TABLE. To make the recipe, you need 500g Orecchiette (thus named because the tiny scooped pieces look like a baby's ear 285g frozen peas 11/2 tsp cumin seeds and 1/2 tsp fennel seeds, lightly crushed in a mortar and pestle…

1
Grated Tomato BRILLIANCE (bonus prawn option!) 5:36

3M ago5:36

5:36

On today's episode Simon and Yumi reminisce about when they first started recording the podcast more than 280 episodes ago - in the KiiS Sydney studios, using Kyle Sandilands's diamond-encrusted microphone. It's been an incredibly fun and delicious ride since then and today's a bit of a full-circle moment as Simon builds on that first ever episode'…

1
TERIKYAKI SEX DRIVE 5:31

3M ago5:31

5:31

Some great info in today's episode about why some foods burn while we're cooking them EVEN WHEN WE'RE RIGHT THERE WATCHING. It's all about SUGAR content! Whether in a bolognese sauce or the fancy toast you keep burning, WHY? And what to do about it? PLUS - try this brilliant Teriyaki Sauce recipe that is TOO EASY to believe! TERIYUMMY CHICKEN 500g …

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'Girl Dinner' is - - what? And a sweet little Girl Dinner of Flatbread + Haloumi + Zucchini 4:27

3M ago4:27

4:27

On today's episode I take care to explain exactly what is meant by the Very Online term, 'Girl Dinner'... and I have a girl dinner of my own to share, based on this recipe - but not much like it at all. YUMI'S GIRL DINNER FLATBREAD 1 x small, round za'atar flatbread, shop bought about 150g of halloumi cheese, grated 1 x medium zucchini, shaved into…

1
Frizzled Spring Onion and Yoghurt Dip 8:25

3M ago8:25

8:25

It's no secret that Simon Davis LOVES Greek yoghurt as an ingredient. But has he ever been this excited about Greek yoghurt as he is today? Listen for a fantastic rave about Anna Jones's new cookbook 'Easy Wins' - an exasperated take on mayo - and this fantastic recipe: Frizzled Spring Onion and Olive Oil Dip 150g good Greek yoghurt, strained if yo…

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DAIKON? What to do! 6:43

3M ago6:43

6:43

On Yumi and Simon's top-rating food podcast, we unpack the mysterious giant vegetable that is the Daikon. What are some of the uses? What can I do if I've foolishly bought one? Help! Hosted on Acast. See acast.com/privacy for more information.

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Potato Bread - by Karen Martini 8:46

3M ago8:46

8:46

Making bread takes a bit of effort so you really want it to pay off! On today's episode, Simon and I discuss YEAST and a book that I am a huge fan of - - Karen Martini's COOK (- which I manage to mis-name as "Food" - my apologies!). There's so much in there, it's basically an encyclopaedia OF FOOD. I even bought a second copy to give to my kid who …

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STAY SAFE ON YOUR MANDOLIN - Plus a salad 8:52

4M ago8:52

8:52

It's funny to realise just how inevitable it is that when you first get a mandolin slicer (also known as a 'V-Slicer'), you are likely to cut your fingertips or knuckles a few times before giving the gadget the respect (and caution) it deserves! Simon has a couple of golden rules for staying safe when using it... and a beautiful salad that makes th…

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When a cookbook author says they "Cherish this recipe. It's my baby!" Should we believe them? 8:00

4M ago8:00

8:00

Cookbook authors reach for a few phrases that suck me in every time. If someone says, "I've tried it many other ways, but THIS way is the best! I can't veganise it!" - - I tend to believe them. Today we celebrate a brilliant book that won a Guild Award in the UK - Ruby Tandoh's 'Cook As You Are'. The book Simon edited which previously won the same …

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Hasselback Potatoes = making spuds a real hassle 6:39

4M ago6:39

6:39

What IS a Hasselback Potato? And should we bother? And what nonsense is the internet offering us *this week* in the world of food? Today we talk about ALL of it - and return to one of our favourite recipes for potatoes. (Spoiler? It's not the Hasselback.) Hosted on Acast. See acast.com/privacy for more information.…

1
Getting Modern with Miso 11:05

4M ago11:05

11:05

Simon and I are both a bit weirded out when ingredients used in a traditional way in one's respective childhood home - become modernised and used in new and creative ways. Modern food! Whut? I confess it's taken me a while to get onboard with all these groovy new ways to use miso paste but it is bloody marvellous. AS IS HETTY McKINNON. Her 'Communi…

1
When is an Heirloom...Not an heirloom? 6:44

4M ago6:44

6:44

On Yumi and Simon's consistently Top-10 rated food podcast, the two hosts delve into the meaning of "heirloom" when it comes to food. And if you're surviving the cost-of-living battle sufficiently that you can shell out $$ for a couple of really good quality Ox Heart tomatoes - Simon has a beautiful and easy salad to really make those almost sacred…

1
Old Fashioned Bread and Butter Pudding 8:14

4M ago8:14

8:14

Food goes in and out of fashion, it's amazing to watch! Is Ottolenghi out of f(l)avour? Or are we bored? Or what? Today we unpack a classic old-fashioned dessert and one of the few desserts we ate in my house when I was a wee little tacker. PRE-HEAT YOUR OVEN 180C Grease a 1.5 L oven dish. CUSTARD INGREDIENTS MIX THESE THINGS TOGETHER IN A JUG: 2 e…

1
Burnt Basque Cheesecake! 9:04

4M ago9:04

9:04

Basque Cheesecake was all the rage a couple of seasons ago and now I'm making it almost weekly. Partly because it's a classic, is easy, and super-yummy, and partly because I am trying not to get my scrawny Asian ass kicked in this race I'm competing in Very Freakin Soon. DON'T ASK ME ABOUT THE RACE! Let's talk about cheesecake instead! YOU NEED: A …

1
CELEBRATE THE PEAR 6:03

4M ago6:03

6:03

Simon and I are both dismayed to hear that pears have grown so "unpopular" that local growers have been ripping up their trees to try to plant something more lucrative. https://www.abc.net.au/news/2023-10-17/pears-out-of-favour-with-shoppers/102961848 Why not just enlist us to plug the pear? We'd do a great job! There are so many great uses for thi…

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Rehabilitating the Brussels Sprout! 6:35

4M ago6:35

6:35

Brussels sprouts were only ever polarising because our Boomer parents had no idea how to cook them. Here in the real world, this seasonal, winter vegetable is INCREDIBLE. How do you get the most out of them so they're as good as when you sit down for a side dish of these babies at a fancy restaurant with your mum? It's easy, you can do it! Find out…

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Garnish? Or Crouton? PLUS: a fantastic (and fantastically easy) Cauliflower Soup 7:56

5M ago7:56

7:56

Yumi and Simon nut out the big questions on today's episode. What IS the difference between a garnish and something bigger, like a handful of croutons? Yumi will also talk you through a FANTASTIC cauliflower soup recipe which is easy (tick), delicious (tick), you could probably do tonight (tick!) and it is topped by the most unbelievably enjoyable …

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OLIVE OIL 101! 9:52

5M ago9:52

9:52

In this episode, Yumi asks questions about olive oil, Simon answers. There's A LOT to Olive Oil that we take for granted, but it's worth knowing why this is such an essential ingredient, how to get the most out of what you're paying for, and what to look for when purchasing. Olive oil icing: 1 cup icing sugar + 1/3 cup of (good quality!) olive oil.…

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Fart Phobia? And a fart-free recipe for Black Bean Ragu (vegan) 8:20

5M ago8:20

8:20

It sounds silly but farting is a genuine consideration in a lot of peoples' cooking, especially those of us with the most tedious of all the tedious food intolerances, #FODMAP. Garlic and onion are the devil to our digestive systems and a "bad case of the farts" is way worse than it sounds! BLACK BEAN RAGU - NO FARTS! Dice 2 medium eggplant to a 1c…

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You're invited! 5:42

5M ago5:42

5:42

YES, we do exist! Not just figments of your fever dream that is 2024! And we'll be meeting you in person at the Sydney Writers Festival 2024 - Saturday 25 May, 11am with special guest foodies Alex Elliott-Howery (aka "Alex Cornersmith"), and Lucy 'Every Night of the Week' Tweed. It's 11am so you have time to get to the shops, chuck on the slow cook…

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PREDICTION: The next "HOT" ingredient 9:34

5M ago9:34

9:34

Okay, if you're part of a diasporic community in Australia, there's a strong chance you're all over Plantain as an ingredient! But this incredible, versatile and super delicious ingredient was previously it's not grown locally, was hard-to-find, and expensive. THAT'S ALL CHANGING. (Coming soon to a fancy restaurant near you!) Plantain is Yumi's pre…

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YES, JAFFLES CAN BE DINNER 5:58

5M ago5:58

5:58

Don't forget you can come see us with Alex Cornersmith and Lucy 'Every Night of the Week' Tweed at the Sydney Writers Festival on Saturday 25 May, at the extremely farmer's-market-friendly time of 11am! Carriageworks! On today's episode we're celebrating the rando gadgets you find in hotel kitchens, in this case, the legendary JAFFLE PRESS. To make…

1
Potato Flight 7:03

5M ago7:03

7:03

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 W…

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IN SEASON! Rhubarb, baby 5:51

5M ago5:51

5:51

Rhubarb only has a short season, but that just makes it more glorious! It *does* require sweetening, so how do you measure what's the appropriate amount without killing the delicate, perfumed flavour? Yumi does have a terrific and doable RHUBARB COMPOTE recipe: 800g trimmed, washed and dried rhubarb, cut into finger-lengths 250 - 300g sugar 1 tsp v…

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Versatile Workhorse Sauce 6:28

5M ago6:28

6:28

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 …

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SEASONAL AVOCADOS - FUSSY KID SPECIAL 8:43

5M ago8:43

8:43

Avocados being as cheap as they are right now (May 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. JAPANESE ABSORP…

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Recommendation: Can We Be Real? 56:00

6M ago56:00

56:00

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…

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