On this Final Instalment of Simon Davis's shameful Air-Fryer Diaries , you'll discover what's still sitting in the hallway of Simon's house , in its boxed, unloved and unopened. Yumi shares how she's been doing the audiobook recordings for a couple of her books... ALSO - how to make the greatest, easiest dessert ever: AFFOGATO?! It's so good it's almost uncanny. RECIPE: Ball up your best vanilla ice-cream into a neat spheres that you know will fit your (small) coffee glass. Return the ice-cream ...
Jul 01, 2025•8 min•Ep. 377
Simon is sheepishly confessing to two cooking FAILURES - and one win. What on earth are they? And what delicious food can we possibly eat to get us through the grimmest months of winter? Hosted on Acast. See acast.com/privacy for more information.
Jun 29, 2025•5 min•Ep. 376
Both your hosts Yumi and Simon have so far resisted the allure/hype of the AIR FRYER. Neither has one - til now! But why have they resisted? And what could make them cave? ____________________________________ The link to Simon's son's beloved Sausage Rolls on RecipeTinEats is here . The book that Yumi's son took camping despite the lack of oven and general cooking equipment is Reece Hignell's CAKE BOI The book that Yumi and Simon co-authored that has the cute illustrations of said hosts/authors ...
Jun 24, 2025•7 min•Ep. 375
Finely slice your onion, pre-heat your fry pan then add 3 tbs good olive oil. Gently sautee your onions for ...wait. TWENTY MINUTES?? Listen here for WHY - ...and some hacks if you simply can't spare the time. Hosted on Acast. See acast.com/privacy for more information.
Jun 22, 2025•8 min•Ep. 374
On this episode, Yumi floats her theory about why 40th birthdays are often a big, fat non-event. Then we go all-in on Yumi's son's newest favourite cake. (Since recording this episode, she's made it twice more: both little ones LOVE IT in their school lunches.) It's a Nagi recipe from Recipe Tin Eats and you can find it here. And if it's your 40th birthday soon? GO EASY ON YOURSELF. There'll be more birthdays! Hosted on Acast. See acast.com/privacy for more information....
Jun 17, 2025•7 min•Ep. 373
2025 might be the year that we begin to RE-appreciate the offcuts that used to populate the supermarket meat section back in our parents' day... Liver, anyone? Hosted on Acast. See acast.com/privacy for more information.
Jun 15, 2025•6 min•Ep. 372
Sometimes a terrific NAME can get you racing to the kitchen to attack a recipe. Who doesn't love 'Crunchy Fish', for instance? And what about Pesce all’Acqua Pazza, or better known as 'Fish in Crazy Water'?? Find the recipe here - - or just gently fry up 1/4 cup olive oil with 2tsp salt, 700g chopped tomatoes and YOUR FAVE aromatics - eg., dried chillies, 1/2 tsp fennel seeds, 2 cloves of thinly sliced garlic and a pinch of red pepper flakes, and after 3-5 mins, add in 2.5 cups of water, put the...
Jun 10, 2025•7 min•Ep. 372
Your hosts go ALL IN for that great winter vegetable, FENNEL , which has the annoying habit of refusing to go off while taking up space in your fridge! Curse you, Everlasting Vegetable! Yumi also recounts a breakthrough moment of understanding that oils and salads need to be co-ordinated, much like tops and bottoms do when putting together an outfit. FENNEL AND SNOW PEA SALAD: 500g prepped snow peas, blanched in boiling water for 30 seconds then rinsed in cold water until cool, and well-dried on...
Jun 08, 2025•7 min•Ep. 371
Inspired by the chef Michael Moore who wrote a great book full of delicious and healthy recipes called BLOOD SUGAR - and also inspired by the need to bunker down under MANY layers of doona and thermals and eat hot, filling food, Yumi revisits an old recipe for baked meatballs that really is beautiful and very achievable. Try it here: Preheat the oven to 180C Decant 2/3 of a bottle of passata into a baking tray with high sides. Roll up about 18 meatballs using 500g pork/beef mince (lean) 1 egg wh...
Jun 03, 2025•5 min•Ep. 370
On your favourite food podcast, Yumi Stynes explains how food, in this case persimmons, connects her to her mother's culture. Persimmons are, like asparagus, TRULY seasonal. Which is why we have to enjoy them in winter! Dried persimmons are becoming A THING in Australia - and you can find the salad recipe here . Hosted on Acast. See acast.com/privacy for more information....
Jun 01, 2025•8 min•Ep. 369
Yumi has some personal news to share with Simon which she predicts will BORE HIM TO TEARS. She also has an amazing Creamy White Beans recipe to share with everyone - TOTALLY NOT BORING! It's a New York Times Cooking recipe - and you'll probably have everything you need to make it - just grab or make sure you have Fresh Cream Tomato Paste Half a jar of sundried tomatoes Hosted on Acast. See acast.com/privacy for more information....
May 27, 2025•6 min•Ep. 368
Your hosts have a LOT of thoughts when it comes to ordering food at a restaurant. What are the common mistakes? How can you absolutely nail it? On what topics should you consult with your waiter? Hosted on Acast. See acast.com/privacy for more information.
May 25, 2025•8 min•Ep. 367
Is there anything more inspiring for a keen cook than being asked to make something for a party at short notice? Yumi is BACK and feeling good in her kitchen and was delighted to have a couple of cracks at making this cake by Nigella Lawson . *After recording, she made it again for the party - here's what she said about the changes: "Instead of Olive Oil, I used coconut oil! (I know the whole name is Nigella's Olive Oil Chocolate Cake but I just felt the olive oil flavour was a bit intense and o...
May 20, 2025•7 min•Ep. 366
We NEVER get tired of finding new ways to make potatoes exciting and delicious. REAL QUICK: To make Yumi's ALL KILLER, NO FILLER POTATO CRISP Pre-heat the oven to 200C. Have some finely chopped rosemary needles ready to go and have 1/4 cup of olive oil in a small pot, not heated yet. Slice 4-5 decent-sized spuds into 2mm discs. Dump the lot into a big pot of salted, boiling water. Once the water returns to the boil (this will take a couple of minutes) allow the spuds to boil for 2-3 minutes then...
May 18, 2025•8 min•Ep. 365
Corn ribs had a bit of a "moment" in restaurants around the country and around the world - - but what do you think? (email us any time [email protected] ) Your food-mad hosts discuss. Yumi also has to share about these olives she'd never tried before... ...And gives you one more thing to add to your camp cooking repertoire, particularly if you love to cook on a fire! Hosted on Acast. See acast.com/privacy for more information....
May 13, 2025•7 min•Ep. 364
This episode, your hosts Yumi and Simon go wildly off script and talk about: The perils of buying wine as a sober person A gumbooted and verdant field fantasy ...and there's a bunch of ridiculous lolling in there that a normal person might've edited out! WOOT! Plus, Adam Liaw's Chicken and Mushroom Field Pie recipe is here . Hosted on Acast. See acast.com/privacy for more information....
May 11, 2025•7 min•Ep. 363
Yumi has some (actually real) ideas about what kinds of gifts mothers want this Mother's Day. (Clue: it's not chocolate, it's not a soft toy, it's no kind of inflatable silver balloon EVER, and it's definitely not a cleaning/housework appliance.) And Simon wants to free listeners to make the soup they CAN - not the "perfect" soup! Hosted on Acast. See acast.com/privacy for more information.
May 06, 2025•7 min•Ep. 362
It's not every day that recipe copyright and cookbook authoring is national news, so naturally Yumi and Simon have some thoughts! From their two unique perspectives from the world of cookbooks and recipe authoring, they cautiously weigh in with diplomacy AND personal experience. They also have a recipe to share! It's a 15 years old from Gizzi Erskine and Simon is SURE you're gonna love it! Hosted on Acast. See acast.com/privacy for more information....
May 04, 2025•9 min•Ep. 361
If you've ever been to Japan (which more and more of you have been lucky enough to do!) - you may have visited an "Onsen" - hot spring bath. Imagine notionally teaming that idea up with the idea of poaching eggs! What?! I can just picture the eggs luxuriating in the hot spring with a teeny tiny towel balanced on their foreheads... One of my favourite resources for Japanese cooking is Just One Cookbook and they have a great way of doing eggs that is SO EASY! (And if you're interested, the author,...
Apr 29, 2025•6 min•Ep. 360
In this episode our two hosts try to make each other laugh and dig a little into the culture of the Farmer's Market, what people get wrong when cooking with Haloumi - - - and what exactly this new thing is that we keep seeing on cafe menus: The HLT. *tip: has nothing to do with Hormone Lighten-Up Therapy! Hosted on Acast. See acast.com/privacy for more information.
Apr 27, 2025•5 min•Ep. 359
Burrata was a bit of a fad food for a while there. Which didn't make it any less wonderful... but how do we imagine best serving this magical, pendulous bell of lactose now that we have had some experience with it? Yumi tells us her favourite way to serve the cheese and Simon openly grieves missing out on travelling to the HOME of burrata for a burrata cookbook shoot. Hosted on Acast. See acast.com/privacy for more information....
Apr 22, 2025•6 min•Ep. 358
Yumi and Simon are astonished to realise that their respective kids have ALL been reading Garfield comics and this has influenced their desire to eat LASAGNA! Trouble is - good lasagna is pretty time-consuming to make. So what to do? Hosted on Acast. See acast.com/privacy for more information.
Apr 20, 2025•8 min•Ep. 357
Your hosts are VERY INTERESTED to note that the flavour of the legendary ANZAC biscuit has been co-opted and is now a ....crumble topping? What do you think? There are an infinite number of recipes but this one looks a lot like the classic. Pre-heat the oven to 180C. Combine 1.25cups of plain flour with a cup of rolled oats, 165g caster sugar, and 3/4 cup of dessicated or shredded coconut. In a medium-sized saucepan, melt 150g butter with 90g golden syrup. When the two are combined and melted, a...
Apr 15, 2025•6 min•Ep. 356
Simon absolutely got me onboard for fancy and considerably more expensive *smoked* salt. But as his "fancy" side becomes more and more apparent, the upgrade is revealed! FANCY SALT GARLIC BREAD Leave 100g of butter on the kitchen counter to soften. Buy a baguette from the supermarket. Slice it lengthways. Combine the butter with one finely grated garlic clove and finely sliced basil leaves. Mix and spread on the baguette. Wrap the baguette in foil, and when nearing dinner time, bake in the oven ...
Apr 13, 2025•5 min•Ep. 355
Yumi has an update on what she's been inspired to cook due to working on this podcast... She also wants to share a brilliant way of cooking TEMPEH, a delicious, vegan protein - with OUT deep frying it. Listen for more and please remember to share this podcast with a friend! Word-of-mouth really is the greatest marketing. XX Hosted on Acast. See acast.com/privacy for more information.
Apr 08, 2025•6 min•Ep. 354
Nigella Lawson is coming to Australia !! - - and your food-obsessed, Nigella loving hosts can't decide whether they can stump up for a ticket. What would you do? (You can email us your thoughts any time at [email protected]) Simon has a story about, yes, having eaten genuine, home-cooked Nigella food back in England... and a recipe throwback to a staple in MANY houses - including Nigella's own. You can find it here but it's basically cooking a whole chicken in a casserole dish with ORZO PAS...
Apr 06, 2025•6 min•Ep. 353
Got fussy kids? I FEEL YOUR PAIN! Mine don't eat a huge variation of foods and I get tired of spinning the existing recipes 'round and 'round and around again... The new thing they *might* actually try? CRUNCHY TOFU Silken tofu rice flour deep-frying oil Tsuyu sauce for serving Pre-heat the oil. (I use about 1.5 cups of vegetable oil in my smallest saucepan.) Dust the dried-off tofu in plentiful rice flour. Shake off the excess. Have a rack or draining towel standing by and some good tongs. Gent...
Apr 01, 2025•6 min•Ep. 352
The annual Melbourne Food and Wine Festival is a big event on the International Foodie calendar and Simon was there getting amongst it. World's Greatest Baker Richard Hart was there and the two got to experience a memorable "fusion" food experience. Hosted on Acast. See acast.com/privacy for more information.
Mar 30, 2025•7 min•Ep. 351
It's not every day that you get to interview an acclaimed and genuinely cool English author who can sell out rooms here in Australia... but that's what Yumi was doing ( for her other job ) when something DEEPLY CRINGE AND FOOD-RELATED occurred. You can hear all about it on today's episode! LOLSSSSS. You can also hear about this SALAD - from an amazing website I use all the time. 1 tomato 2 tbs ponzu 1 tbs toasted sesame seeds Hosted on Acast. See acast.com/privacy for more information....
Mar 25, 2025•5 min•Ep. 350
SPOILER: Yumi's is Japanese fermented soy beans, " natto " (pronounced: "nut - or"), and Simon's is the recipe below for Spicy Tuna Pasta. They'll also talk about what "alone time" means for busy parents and what books they've been reading lately! SIMON'S SPICY TUNA PASTA FOR ONE 100g linguine, spaghetti or whatever pasta you want - cooked in a pot of boiling, salted water While the pasta is cooking, prep your ingredients by chopping finely 2 long red chillies, 1 garlic clove, and have standing ...
Mar 23, 2025•8 min•Ep. 349
