Yumi Stynes
5 Minute Food FixEpisodes
Episodes of 5 Minute Food Fix
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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
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-H
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 comp
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/10
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
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), del
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 wha
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 c
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 Luc
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
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 ce
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
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
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
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 di
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,
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? Li
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
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 ins
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 thick1 - 1.5 tbs cumin seedssa
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 ...ar
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 f
[RECIPE IN SHOW NOTES] We’ve talked no-stir risottos before, but there’s a whole FAMILY of oven-baked rice dishes out there that do a great job of unchaining you from the stove and putting you back into where you need to be! This one is a sort
[RECIPE IN SHOW NOTES] Simon *loves* a yoggurty sauce. So much so that he's turned me onto it and the humble Greek Yoggurt As Sauce has PERMANENTLY found a place in the Stynes household. So let's talk about how to make the classic (and deliciou
[RECIPE IN SHOW NOTES] "Incredibly easy" is Simon's promise here, but it also has the word "slow" in it, so this isn't the pasta sauce you make when in a rush. One thing I like about talking food with Simon is that he knows the origins of food
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