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, Namiko, also has the old-fashioned version here if perhaps you don't have a microwave.)

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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!

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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.

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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?

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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, 1/2 cup caster sugar, and 3/4 cup of dessicated coconut.

In a medium-sized saucepan, melt 150g butter with 90g golden syrup. When the two are combined and melted, add in 1tsp of bicarb soda and stir while the mixture fizzes and fluffs up.

Remove from the heat and immediately pour over the dry ingredients.

Mix until combined - don't overdo it.

Roll the mixture into balls and flatten on the baking tray.

Cook for 12-15 minutes, maybe rotating the trays in the oven so the biscuits are evenly cooked. Allow to cool on a wire rack.

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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 for 15 - 20 mins.

Serve with a flourish of Pink Native Australian Plum Salt.

Feel smug.

Await praise.

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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

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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 foodfixemail@gmail.com)

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 PASTA, a couple of carrots and lemons, some leek and garlic - and you don't even need stock! Use water and salt.

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