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!

Hosted on Acast. See acast.com/privacy for more information.

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.

Hosted on Acast. See acast.com/privacy for more information.

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.)

Hosted on Acast. See acast.com/privacy for more information.

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.

Hosted on Acast. See acast.com/privacy for more information.

Ingredients (to make 2 big Okonomiyaki)

250 grams of dried yaki noodles or ramen noodles

One cup of green cabbage, finally shredded

2 green onions, finely chopped

One cup of snow peas washed and trimmed

6 thin slices of bacon 170 grams)

2 eggs

1 heaped tablespoon of potato or cornstarch

2/3 of a cup 80 grams of flour

1/3 of a cup plus one tablespoon of dashi broth or chicken stock

PLUS

Sunflower oil for cooking, Okonomiyaki sauce (yakisoba sauce also works) and Kewpie Mayo for serving

Mix 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 minutes

And 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.

Hosted on Acast. See acast.com/privacy for more information.

Yumi and Chrissie were both there when politician Julie Bishop came on their show The Circle to talk her creamy herby chicken. It was years ago but the memory is VIVID for both of them! To the point where they both remember the recipe!

Chrissie will also talk you through the 101 of the PERFECT BURGER.

JULIE BISHOP'S CHICKEN

• Serves: 4
• Prep time: 10 minutes
• Cook time: 20–30 minutes

Ingredients

• Chicken breast fillets (trimmed)
• Thick cream
• Parmesan cheese (grated)
• Fresh herbs
• Salt and pepper to taste
• Cooking oil or butter for pan-searing

Instructions

1. Sear the chicken: Heat a pan over medium-high heat with a little oil or butter. Season the chicken breast fillets with salt and pepper, then cook until golden brown on both sides and just cooked through.
2. Make the creamy sauce: Reduce the heat and pour in the cream, allowing it to simmer and reduce slightly while picking up the pan juices.
3. Add cheese and herbs: Stir through the grated parmesan cheese until melted and rich, then mix in the fresh herbs.
4. Combine and serve: Return the chicken to the creamy herb sauce to coat thoroughly, then serve hot (traditionally paired with rice pilaf or steamed greens)

Hosted on Acast. See acast.com/privacy for more information.

As we go to air, SPRING has just sprung, but that doesn't mean it's too soon to be thinking about and planning for Christmas!

Chrissie has some great ideas about how to stress less, enlist the uncles, keep seafood front and centre, and make the perfect, crunchy roasted potato.

Hosted on Acast. See acast.com/privacy for more information.

Chrissie Swan guest-hosts again on this episode that gets your head into the Christmas spirit! And no, it's not too early to be thinking about it! (IYKYK)

Hosted on Acast. See acast.com/privacy for more information.