On your favourite food podcast, Yumi and Simon talk about how to make a salad MORE intriguing.

Plus, Yumi needs to confess about the stressful experience of acting!

Find the amazing Recipe Tin Eats salad here.

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Simon is getting ready to shoot his episodes of Adam Liaw's show The Cook-Up (broadcast date TBC) and Yumi is psyched about this recipe that you can get on the table in just 13 Minutes - that was shared in one of her group chats:

It's Marion Grasby's microwaved EGGPLANT RECIPE and is frankly ...amazing! You need to try it to believe it but since recording this ep Yumi has made it 3 more times and it's a keeper, a winner, and a crowd-pleaser.

(Sometimes I top it with finely sliced matchsticks of cucumber, fresh coriander and more chilli. You can get pretty creative.)

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SIMON IS BACK!!

Yumi is delighted to be joined by the steadfast cooking legend and cookbook editor Simon Davis again.

Woot!

They unpack the uses of raising agents like bicarb soda and baking powder in cakes, and whether self-raising flour has a place in our kitchens.

Yumi is also pretty psyched to try this recipe.

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If you follow Reece Hignell's instagram, you might've seen that he hosted an idyllic week of cooking in a French chateau.

Naturally, Yumi has questions!

For Reece's LEMON TART recipe, check out his cookbook here.

And don't forget, Yumi's event with legendary Palestinian-British food writer Sami Tamimi is this weekend in Sydney!

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Cakeboi's Reece Hignell is a jam-making expert!

Filling in for Simon Davis again, Reece is the guy who made his Nan's cake recipes on Masterchef (including her Pumpkin Scones!).

On today's episode, he shares his tips for making jam delicious, vibrant and set. SET!

Don't forget: Yumi is interviewing Sami Tamimi this Sunday in Sydney if you wanna come along!

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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!

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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.

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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.)

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