My kids will go camping simply on the promise of a foil-wrapped, campfire roasted potato.

They'll endure tent-sleeping in torrential rain for them!

So what do you do if you can't have a camp fire? (National Parks, total fire bans, etc.?)

And how can you translate this natural and tasty delight into something you can make at home surrounded by your city comforts?

LISTEN, SUBSCRIBE and SHARE as your fave foodies talk you through it.

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Does cooking for one sound sad? Depressing? Lonely?

It's kind of okay - if you're armed with some hacks so you're not starting from scratch every meal.

YUMI'S ANCHOVY SALAD DRESSING (TO LEAVE IN THE FRIDGE FOR WHEN YOU JUST CAN'T BE BOTHERED)

60g anchovies

250ml olive oil

10g honey

25g tahini

20g best balsamic vinegar

50g white balsamic vinegar

juice of one lemon

Blend everything in the jar you intend to store it in. Check for sourness and seasoning. If it's too intense, add more oil, up to another 150ml.

Store in the fridge.

Dress on a salad of rocket, walnuts, pear, crutons and thickly grated grana padano cheese! (You won't need the full amount of dressing! This is so you can use a bit and store the rest. A couple of tablespoons per serve of salad.)

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When figs are plentiful, one must pounce! Like a cat upon a native endangered bird!

The beauty of figs is that they are seasonal. Nothing signals the *sigh* End of Summer like figs being plentiful and affordable.

On this episode, Yumi and Simon run through their favourite things to do with figs, including a fantastic recipe from THEIR COOKBOOK WHICH YOU CAN BUY HERE.

SIMON'S FREEFORM FIG TART

Pastry

Combine 200g diced cold butter with 250g plain flour in a food processor for a few short bursts until it resembles breadcrumbs. Add in 125g (half a cup) of sour cream. It shouldn't take long and when the dough forms a ball, wrap it up and pop it in the fridge to rest for at least 20 mins.

Preheat the oven to 190C.

Trim and quarter the figs.

Roll out the pastry to a 35cm circle about 3mm thick.

Get it on the oven tray then spread the circle of dough with 1/4 cup of marmalade, leaving a border clear.

Top with the figs in whatever pattern you want. Sprinkle with 1tbs caster sugar, then fold the edges of the dough in to shape a freeform crusty tart.

Brush the edges and top of the crust with beaten egg.

Bake for 45 - 50 mins until the tart crust is lightly browned and the fruit is bubbling. Serve with creme fraiche and strong tea.

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Simon is freshly inspired by the experience of being on a cookbook shoot where Pomelo was front, centre... and portrait.

Both Yumi and Simon get a little misty remembering what a different world it was during LOCKDOWN (police checks, really?) and how food was used as a way to bond.

ITALIAN POMELO SALAD

Remove the pith from the pomelo. Peel the flesh from any pith and break the segments into generous chunks.

Remove the seeds from 1 pomegranate.

Make a dressing out of juice on 1 lemon, 3tbs good olive oil and a fat pinch of sea salt.

Into a bowl - a bunch of picked mint, 100g rocket, the pomelo slices. Dress and toss.

Serve onto individual plates dressed with torn up mozzarella balls, the pomegranate seeds, lots of generous black pepper, a drizzle of olive oil, and some big fat shaved ribbons of Grana Padono cheese.

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Both your hosts have had brilliant restaurant experiences recently.

Yumi's was at the fairly new Bessie's in Surry Hills, Sydney, and Simon ate again at chef Josh Niland's sublime St Peter in Paddo. BOTH EXPERIENCES WERE TRANSFORMATIVE.

What did we bring home to share with you on this podcast?

Burgers!

If you ever want to share your thoughts or make a request, you can email the makers of this podcast at [email protected]

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Yumi gets misty-eyed about all the travel she's not doing ...but would like to, and shares her thoughts on how to react when your adult kid loses their passport. While overseas.

WALNUT PESTO!

100g walnuts

garlic oil

3 tbs chopped fresh rosemary

50g grated Pecorino Romano

4tbs walnut oil

Serve on Rana Pasta! (Which Yumi famously misspells out loud during this episode, lol. ) Or whatever filled pasta you can get your hands on.

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On this consistently top-rating food podcast, your hosts try not to cack themselves laughing while they explain a way to Trojan Horse good foods into your kids via a food they feel safe with: TOAST.

ELVIS TOAST

Butter a well toasted slice of sourdough.

Add a generous slathering of crunchy peanut butter...

then top generously with sliced banana.

Finish with a tiny amount of very dark chocolate, finely grated over the top!

MAGIC TOAST

Spread a well-toasted slice of sourdough bread with hummus.

Crumble over some fetta.

Season with salt and cracked pepper.

Serve.

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All the kids are finally back to school and those of us lucky enough to be gainfully employed are mostly back to work! Including Yumi, who has a new job!

To sweeten your work day, Yumi has a shortbread recipe from one of her favourite cookbooks, and another hack if you're a HOME-MADE GRANOLA OBSESSIVE.

The cookbook is PASS IT ON by Shobha Kalyan and Keryn Kalyan and it's out of print but you may be able to get a copy if you contact them via their website.

Cardamom Shortbread

110g ghee, at room temp

90g caster sugar

2tsp ground cardamom

50g pea flour

50g fine semolina

80g plain flour

1/2 tsp baking powder

shelled pistachios or peeled almonds to decorate

Cream the ghee and sugar with the cardamom powder until light and fluffy. Sift everything else on top of the mixture and gently combine, taking care not to overmix.

Roll 22 heaped teaspoons into balls and space out on an oven tray. Lightly dot a pistachio or almond in the middle of each biscuit.

Bake in a pre-heated 160C oven for 20 minutes. Eat while driving!

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NOT ONE TO BRAG, our humble food expert Simon Davis has spent a number of days hanging out at Australia's Best Restaurant in his day job as a cookbook publisher.

You'll hear more about the restaurant on today's episode of the food fix but the link is here if you urgently need to make a booking!

We've also got the sauce he's inspired by. It's not the restaurant version, it's one us mere humans can probably get going on our home stoves.

Agrodolce sauce

Small saucepan, into 2 warmed tablespoons of olive oil, add 2 chopped garlic cloves, one chopped shallot, sautee them down for about 5 minutes until golden brown

1/2 cup red wine balsamic vinegar

1 tsp capers

1/4 raisins

1/4 cup pine nuts

stir to combine along with 3tbs honey, simmer down for 4 mins

To finish the sauce, add 2tbs butter and season with salt and pepper.

Serve on radiccio or grilled steak!

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What does Valentine's Day mean to you?

And how do you make your special person feel extra loved on this (sometimes tricky and weird) day?

Yumi and Simon have some experiences and advice to share - and a REALLY GREAT cake from the legendary Belinda Jefferey that would make the perfect gift cake - or just a treat for yourself.

Ingredients

• 300g (about 2 medium sized) tart apples, peeled, cored, chopped
• 200g pitted dates, finely chopped
• 1tsp bicarbonate of soda
• 150g plain flour
• 75g self-raising flour
• 125g soft unsalted
• 220g caster sugar
• 1 egg
• 1½tsp vanilla extract
• 50g pecans and 50g slivered almonds

• TOPPING:
• 90g unsalted butter
• ½ cup milk
• 170g soft brown sugar
• 110g pecan nuts sliced and almonds if you love nuts like Yumi does
• 1 tsp vanilla extract

Steps

1. Preheat oven to 180°C. Butter a 20cm springform cake tin. Line the base with baking paper.
2. Put the apple into a heatproof bowl with the dates. Add the Bicarbonate of soda and pour in 250ml boiling water. Thoroughly stir together then leave the mixture to cool to room temperature.
3. Sift both flours and ½tsp salt into a bowl ensuring they are well mixed or even go fastidious and run it through the food processor.
4. Put the butter and caster sugar into the bowl of a stand mixer fitted with the paddle. Beat. Then add in the egg and vanilla extract.
5. Reduce speed to low and add the flour mixture, alternatively with the apple and date mixture until both are incorporated. Take care not to over work the mixture or it could make for a tough cake. Lastly stir through the nuts.
6. Scrape the cake batter into the tin and bake for 1hr 15mins, aka, a lifetime.
7. About 15mins before the end of the cake cooking time make the topping
8. Heat the butter and milk in a small saucepan until the butter has melted. Stir in the sugar, pecan nuts (and almonds) and vanilla extract. Adjust the heat so the mixture bubbles steadily and cook stirring regularly for approximately 5 mins or until it slightly thickens. Keep warm until the cake is ready.
9. Remove cake from the oven and make sure you have an audience. Pour over the molten, nutty caramel. Some will run down the sides. Return the cake to the over for 10 to 15mins until the topping is a deep brown.
10. Sit the cake tin on a rack with baking paper underneath to catch the drips. Leave the cake to cool completely in the tin.
11. Serve whenever you want cos it's your cake. Good with cream, icecream, all the good things! Happy Valentine's Day!

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