5 Minute Food Fix

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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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.
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