5 Minute Chef

5 Minute Chef

By Caloroga MediaArtsFood
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5 Minute Chef episodes

  • You May Also Like The Halloween Pop-Up Channel
    You May Also Like The Halloween Pop-Up Channel.

    Get ready for the most terrifying month of your life with Ghost - Scary Stories Halloween Pop-Up Channel! Caloroga Shark Media unleashes its most bone-chilling collection yet, featuring the absolute best Halloween episodes guaranteed to leave you sleeping with the lights on. This October, we're diving deep into realms where reality bends, family legacies curse the living, and the veil between worlds grows dangerously thin. Experience the heart-stopping "Halloween Inheritance" series, following Emily Blackwood as she inherits a Victorian mansion and discovers her family's dark magical legacy. Watch her transform from ordinary woman to cosmic guardian in a desperate race against time, facing ancient evils and family secrets that span generations. Each episode builds relentlessly toward Halloween night, where the fate of two worlds hangs in the balance. Journey through "8 Nights of Terror," where each standalone tale plunges you into different nightmares - from haunted bed and breakfasts to supernatural radio frequencies, cursed costumes to graveyard diners that serve as gateways between life and death. Plus exclusive special episodes featuring the most spine-tingling encounters our archives have to offer. Whether you're a longtime ghost story devotee or new to supernatural horror, these carefully curated tales will haunt your dreams and quicken your pulse. Lock your doors, dim the lights, and prepare for a month of pure terror!
    2 min
  • Uluru Sunset Smoothie
    Experience the colors of the Australian outback in a glass as Chef Tony crafts a layered smoothie inspired by Uluru's famous sunset. Using native ingredients like desert lime and Davidson plums, this episode brings the heart of Australia to your blender, complete with Tony's entertaining outback adventures.

    Ingredients: Purple Layer:
    • 1 cup Davidson plums (or mixed berries)
    • 1/2 cup coconut water
    • 1 tbsp maple syrup
    Red Layer:
    • 1 desert lime (or regular lime)
    • 1 cup mango chunks
    • 1/2 blood orange
    • 1/4 cup coconut water
    Orange Layer:
    • 1 cup mango chunks
    • 2 passionfruit
    • 1 tsp ground wattleseed
    • 1/4 cup coconut water
    Yellow Layer:
    • 1 cup mango chunks
    • 1/2 cup pineapple
    • 1/4 tsp ground lemon myrtle
    • 1/4 cup coconut water
    Garnish:
    • Davidson plum powder
    • Native mint leaves
    • Edible flowers (optional)
    Instructions:
    1. Blend purple layer ingredients until smooth. Pour into glasses
    2. Freeze for 5 minutes
    3. Blend red layer ingredients, carefully pour over purple layer using back of spoon
    4. Freeze for 5 minutes
    5. Repeat process with orange and yellow layers
    6. Garnish and serve immediately
    5 min
  • Macadamia Crusted Avocado Toast
    In this trendy episode, Chef Tony transforms the humble avocado toast into a gourmet breakfast sensation. With his trademark Aussie humor, he guides us through creating the perfect crispy sourdough base, perfectly seasoned avocado smash, and his signature macadamia crust, all while sharing hilarious tales of his café days. Complete with a controversial Vegemite twist, this episode proves why Aussies are the kings and queens of breakfast.

    Ingredients:
    • 4 thick slices sourdough bread
    • 2 ripe avocados
    • 1 lime, juiced
    • 1/2 cup macadamia nuts, finely crushed
    • 1 tbsp extra virgin olive oil
    • 1/2 tsp Vegemite (optional)
    • Chili flakes to taste
    • Sea salt and black pepper
    • Fresh herbs (parsley, dill, or micro greens)
    Instructions:
    1. Toast sourdough until golden brown
    2. Optional: Spread a very thin layer of Vegemite on toast
    3. Halve and mash avocados in a bowl with lime juice, salt, and pepper
    4. Spread mashed avocado generously on toast
    5. Sprinkle crushed macadamias evenly over avocado
    6. Drizzle with olive oil
    7. Top with chili flakes and fresh herbs
    8. Season with extra salt and pepper if needed

    Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!

    Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!

    We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.com

    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]
    5 min
  • Bush Tucker Damper Dogs
    Chef Tony brings together traditional bush tucker and modern street food in this innovative episode. Watch as he creates quick damper rolls infused with native spices, topped with gourmet sausages and caramelized onions. His camping misadventures and tales of bush cooking gone wrong will keep you entertained while you learn this uniquely Australian fusion dish.

    Quick Damper Rolls:
    • 3 cups self-raising flour
    • 1 tsp salt
    • 1 tbsp native mountain pepper
    • 1 cup milk
    • 1/2 cup water
    • 2 tbsp olive oil
    Toppings:
    • 4 good quality sausages
    • 2 large onions, thinly sliced
    • 2 tbsp butter
    • 1 tbsp Davidson plum vinegar (or balsamic)
    • Salt and pepper to taste
    Bush Tomato Chutney:
    • 2 tbsp olive oil
    • 1 onion, finely diced
    • 2 cloves garlic, minced
    • 2 cups cherry tomatoes
    • 2 tbsp ground bush tomato (or tomato paste)
    • 1 tbsp brown sugar
    • 2 tbsp apple cider vinegar
    Instructions:
    1. Preheat oven to 200°C (400°F)
    2. Mix flour, salt, and mountain pepper in a bowl
    3. Combine milk, water, and oil, then add to dry ingredients
    4. Knead briefly until smooth
    5. Shape into 4 rolls
    6. Bake for 15-20 minutes until golden
    7. Meanwhile, caramelize onions in butter for 15-20 minutes
    8. Add Davidson plum vinegar to onions
    9. Grill sausages until cooked through
    10. For chutney: Sauté onion and garlic, add remaining ingredients, simmer 15 minutes
    11. Split rolls, add sausage, onions, and chutney


    Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!

    Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!

    We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.com

    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]
    5 min
  • Rainbow Beach Rice Paper Rolls
    Journey from Vietnam to Queensland as Chef Tony creates his colorful take on rice paper rolls. Featuring fresh local prawns, tropical mango, and vibrant vegetables, these rolls are a perfect blend of Asian technique and Aussie ingredients. His hilarious first attempts at rolling will have you in stitches

    .Ingredients:
    • 8 rice paper wrappers
    • 16 cooked Queensland prawns, halved lengthways
    • 1 ripe mango, cut into thin strips
    • 2 carrots, julienned
    • 1 cucumber, julienned
    • 1 red capsicum, julienned
    • 2 cups mixed herbs (Vietnamese mint, regular mint, coriander)
    • 1 cup bean sprouts
    Macadamia Dipping Sauce:
    • 1/2 cup macadamias
    • 2 tbsp sweet chili sauce
    • 2 tbsp lime juice
    • 1 tbsp fish sauce
    • 1/4 cup water
    • 1 clove garlic
    Instructions:
    1. Blend all sauce ingredients until smooth
    2. Prepare all vegetables and fruit
    3. Fill a large bowl with warm water
    4. Dip one rice paper wrapper in water briefly
    5. Place on clean, damp tea towel
    6. Layer herbs, prawns, mango, and vegetables
    7. Fold in sides, then roll tightly from bottom
    8. Repeat with remaining wrappers
    9. Serve with dipping sauce

    Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!

    Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!

    We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.com

    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]
    5 min
  • Brekkie Halloumi Stack
    Chef Tony elevates breakfast with this Mediterranean-Aussie fusion stack. Golden-grilled halloumi, perfectly poached eggs, and homemade bush tomato relish come together in this café-worthy creation. His first encounters with halloumi and poaching disasters make this episode both educational and entertaining.

    Ingredients:
    • 250g halloumi, sliced 1cm thick
    • 4 eggs for poaching
    • 4 thick slices sourdough
    • 2 tbsp white vinegar (for poaching)
    Bush Tomato Relish:
    • 2 cups cherry tomatoes
    • 2 tbsp olive oil
    • 1 tsp native pepperberries (or black pepper)
    • 1 tsp dried saltbush (or sea salt)
    • 1 tbsp balsamic vinegar
    Macadamia Dukkah:
    • 1/2 cup macadamias, chopped
    • 2 tbsp sesame seeds
    • 1 tbsp coriander seeds
    • 1 tbsp cumin seeds
    • Salt and pepper
    Instructions:
    1. Make dukkah: Toast seeds, cool, blend with macadamias
    2. Make relish: Blister tomatoes in oil, add seasonings, cook 10 minutes
    3. Toast sourdough
    4. Grill halloumi in dry pan 2 mins each side
    5. Poach eggs in simmering water with vinegar
    6. Stack: toast, halloumi, relish, egg
    7. Top with dukkah and fresh herbs


    Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!

    Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!

    We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.com

    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]
    4 min
  • Quick Aussie Laksa
    Dive into Darwin's favorite dish as Chef Tony shares his shortcut version of the iconic laksa. From night market revelations to chili-induced tears, this episode brings the heat and humor while teaching you how to create a bowl of comfort that would make any Malaysian grandmother proud (well, almost). His market tales and spice adventures perfectly complement this quick but authentic-tasting recipe.

    Ingredients: Base:
    • 200g laksa paste
    • 2 tbsp oil
    • 4 garlic cloves, minced
    • 2 inches ginger, grated
    • 2 lemongrass stalks, bruised
    • 2 cans coconut milk
    • 4 cups chicken stock
    • 2 tbsp fish sauce
    Proteins:
    • 500g chicken thigh, sliced
    • 16 large prawns, peeled
    • 200g hokkien noodles
    • 200g rice noodles
    Garnish:
    • 2 cups bean sprouts
    • 1 bunch each: Vietnamese mint, regular mint, coriander
    • 4 lime wedges
    • Fried shallots
    • Sambal oelek to taste
    Instructions:
    1. Fry laksa paste, garlic, ginger, lemongrass in oil
    2. Add coconut milk and stock, simmer 10 minutes
    3. Add chicken, cook 5 minutes
    4. Add prawns, cook 3 minutes
    5. Cook both noodles separately, divide into bowls
    6. Pour over soup and proteins
    7. Top with garnishes, serve with sambal


    Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!

    Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!

    We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.com

    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]
    5 min
  • Wattleseed Waffles
    Join Chef Tony as he revolutionizes breakfast with this native-inspired twist on classic waffles. Using microwave technology and traditional ingredients, these waffles prove that bush tucker can be both convenient and delicious. His hilarious wattleseed foraging mishaps and nonna's skepticism make this episode uniquely entertaining.

    Ingredients: Waffles:
    • 2 cups self-raising flour
    • 2 tbsp ground wattleseed
    • 1/4 cup sugar
    • 2 eggs
    • 1 1/2 cups milk
    • 1/2 cup melted butter
    • 1 tsp vanilla extract
    Macadamia Cream:
    • 1 cup macadamias
    • 1/2 cup honey
    • 1/2 cup cream
    • 1 tsp native strawberry gum (optional)
    Toppings:
    • Fresh native berries (or mixed berries)
    • Extra honey
    • Edible flowers (optional)
    Instructions:
    1. Mix dry ingredients in bowl
    2. Whisk wet ingredients separately
    3. Combine wet and dry ingredients until smooth
    4. Pour into greased microwave waffle mold
    5. Microwave 2 minutes, check, additional 30 seconds if needed
    6. For cream: Blend all ingredients until smooth
    7. Serve waffles with cream, berries, and honey


    Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!

    Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!

    We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.com

    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]
    4 min
  • Market Lane Mushrooms
    Experience Melbourne's market culture as Chef Tony transforms humble mushrooms into a café-worthy breakfast. From early morning market missions to mushroom foraging fails, this episode combines practical tips with plenty of laughs while creating this sophisticated yet simple dish.

    Ingredients:
    • 500g mixed mushrooms (Swiss brown, button, wild)
    • 50g butter
    • 2 tbsp olive oil
    • 4 cloves garlic, minced
    • 1 bunch Thai basil
    • 2 tbsp soy sauce
    • 1 tsp native pepper berries (or black pepper)
    • 4 thick slices sourdough
    • 2 eggs (optional)
    • Salt to taste
    Instructions:
    1. Slice mushrooms thickly
    2. Heat butter and oil in large pan
    3. Add mushrooms, don't stir for 2-3 minutes
    4. Add garlic, basil, soy sauce, pepper
    5. Cook another 2-3 minutes
    6. Toast sourdough
    7. Optional: poach eggs
    8. Pile mushrooms on toast
    9. Top with extra basil, poached egg if using



    Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!

    Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!

    We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.com

    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]
    5 min
  • Thunder Down Under Nachos
    Chef Tony's late-night pub creation goes national in this fusion episode. Combining Mexican technique with native Australian ingredients, these nachos are a testament to creative cooking. His vegemite guacamole disaster and American tourist tales make this episode especially memorable.

    Ingredients: Kangaroo Mix:
    • 500g kangaroo mince
    • 1 onion, diced
    • 3 garlic cloves, minced
    • 2 tbsp native spice mix (pepperberries, bush tomato, wattleseed)
    • 1/2 cup beer
    Bush Tomato Salsa:
    • 4 tomatoes, diced
    • 1 red onion, finely diced
    • 1/4 cup native mint
    • 2 desert limes (or regular limes)
    • Salt and mountain pepper
    Macadamia Guacamole:
    • 3 avocados
    • 1/2 cup macadamias, crushed
    • Lime juice
    • Salt and pepper
    Assembly:
    • 2 bags corn chips
    • 2 cups mixed cheese
    • Fresh herbs for garnish
    Instructions:
    1. Brown kangaroo with onion, garlic, spices
    2. Add beer, simmer 10 minutes
    3. Mix salsa ingredients
    4. Mash avocados with macadamias and seasonings
    5. Layer: chips, mince, cheese
    6. Grill until cheese melts
    7. Top with salsa and guacamole


    Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!

    Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!

    We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.com

    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]
    5 min

About 5 Minute Chef

From the publisher's feed

"The 5 Minute Chef" is a high-energy, entertaining cooking podcast hosted by the charismatic Australian chef, Tony Rizzo. This unique culinary show brings listeners mouthwatering recipes that can be…