The Chef and the Foodie

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The Chef and the Foodie

The Chef and the Foodie is about Food. Josh and Emelia will talk about their favourite ingredients each week and share a recipe for you to try at home.

21/01/2022

Iceland!! A place that em and josh have been interested in both visiting and about the cuisine for a long time.Our new episode is out now with special guest Gabriella a food blogger and reviewer originally from brazil now living iceland. Please have a look at her Instagram some really cool Icelandic food adventures there.

20/01/2022

Tomorrow we are off to one of the COOLest places in the world - literally!
Our last European destination is Iceland!! Join us tomorrow as we are joined with our amazing guest Gabriella !!

Photo credit

18/01/2022

Happy new year from@the chef and the foodie! And we hope everyone had a wonderful Christmas. We are back this Friday with a new episode! And our last European destination! So excited to share it with you.

21/12/2021

It’s Spanish week!!!!
We are Virtually in Josh’s second home and have the pro league of being joined by
Hugo was a great guest who@has so much passion about his country, food and about how your source quality ingredients! Please go and listen to our newest Episode ‘Espana’ our now! And also please check out chef Hugo’s Instagram some amazing Spanish recipes there!!
🇦🇺🇪🇸

19/12/2021

We hope you enjoyed our Swedish episode with ! Please go check her out if you haven’t already. Now let’s head south to one of Josh’s favourite places to be…
New episode out tomorrow!

13/12/2021

We hope you’re enjoying our Swedish episode featuring ! Here is her recipe for Swedish meatballs!

RECIPE
1/2 cup breadcrumbs
1/2 cup (125ml) cream
1 large egg
1 clove minced garlic,
1/3 teaspoon salt
1/4 teaspoon EACH of black pepper and ground white pepper
1/2 of an onion, finely chopped
1 pound (500 g) ground beef (mince)
1/2 pound (250 g) ground pork (mince)
1 tablespoon butter

In a large bowl, mix the breadcrumbs together with cream, egg, garlic, salt and peppers. Allow the cream to soak into the breadcrumbs for at least 10 minutes.

Fry the onion in butter till soft.

Once the cream has absorbed, add in the fried onion and the meat. Mix well with your hands to combine.

Roll the meat batter into about 24 small balls, or 16 larger balls.

Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.

09/12/2021

Sweden! 🇸🇪🇸🇪🇸🇪
Our next stop, with special guest ! This was such a great episode to record, we go deep into Swedish cuisine and far beyond ikea 😂 and please check out Alice’s Instagram it’s stunning and you will not be disappointed. Sweden episode is live now!

08/12/2021

A huge thanks to Emma for our Croatian episode. This picture is from our next guest - how stunning!!!
As we continue to travel north to her home country of Sweden!!! 🇸🇪
New episode out tomorrow

06/12/2021

Here is Emma’s recipe for Punjena paprika (stuffed capsicums) a great meal any time of the year so tasty. We loved it!
Ingredients
6 very small yellow and/or red capsicums
500g pork mince
500g smoked pork ribs
1 tablespoon olive oil, additional 2 tablespoons for roux
2 onions, finely chopped, divided into two portions
2 cloves garlic, chopped
1/2 cup white rice, rinsed and drained
1/2 teaspoon vegetable seasoning
1 teaspoon of paprika and one additional teaspoon for the roux
2 tablespoons plain flour
1 carrot, chopped
1 tablespoon tomato paste
1 sprig parsley
salt and pepper
Method
Sauté one of the portions of onion in a little oil on low heat until translucent and soft. Add the crushed garlic, stirring until fragrant. Remove and place in a medium sized bowl.
Add the mince, rice and, mix well.
Slice the top off the capsicums and remove all the seeds. Fill each one with meat mixture. Pack it relatively loosely or the meat will be tough. Leave a little room at the top for the rice to expand. If you have mince left over, roll it into little balls.
Meanwhile rinse the pork ribs and place into a large pot. Place the pot on medium heat and arrange the capsicums inside with the ribs and any meatballs you may have made. Cover with water. Add a little additional Vegeta seasoning and 1 teaspoon of paprika.
Add chopped carrot, sprig of parsley and half of the remaining chopped onion.
Cover and allow to simmer for 90 mins.
When that time has passed, begin making a roux. Heat remaining olive oil in a small frying pan on medium until sizzling. Add flour and stir continuously until a golden brown colour has been achieved - this will take at least ten minutes.
Once the golden colour has been achieved and it has a nutty aroma, add the additional paprika, remaining onion, tomato paste and about a cup of warm water to the roux. Stir vigorously and pour straight into the still simmering pot.
Allow to cook for a further 30 minutes or so. You’ll know it’s done when the meat on the ribs is soft and coming away from the bone.
Serve with mashed potato.

04/12/2021

Have you listened to our Croatia episode yet? With the one and only ! One of Josh’s favourite Croatian meals to make is Sarma! (Pictured) which is very similar to Emma’s recipe. Coming soon

02/12/2021

Hrvatska!! Otherwise known as Croatia! 🇭🇷 is our next stop on our culinary journey! New episode out now! Featuring none other than the Croatian sensation herself
If you don’t know Emma’s page please check it out it’s stunning and so many great recipes! Emma Thankyou so much for joining us on this episode and supporting us since the begging

Photo courtesy of taken byv_b.o.s.s

30/11/2021

An amazing photo from our next guest! Of some beautiful food from her country which is our next stop! Someone that has been a huge supporter of us since the beginning and big in the Canberra food scene. If you know, you know. We are honoured to have her! New episode coming tomorrow. get excited!!! It’s a cracker!

29/11/2021

We hope you enjoyed our lebanese episode and Jeremy’s recipe! A huge thanks to for his time and information!
New episode later this week! And we’re heading north!

28/11/2021

Here is the recipe for Jeremy’s fatteh! Think of it like a hot deconstructed hommus! Absolutely delectable
* 2 cups chickpeas, dry
* 3 cups natural yogurt
* 2 tablespoons tahini
* 1/2 lemon, juiced
* 1 to 2 garlic cloves, crushed
* 1 pinch cumin
* 1 pinch white pepper
* 1 pinch salt
* 4 to 5 small pita loaves
* 1/2 cup olive oil
* 2 tablespoons pine nuts
* 1 pinch paprika
* 4 mint leaves
* Soak the chickpeas overnight. Rinse, drain, then place them in a large pot.
* Cover the chickpeas with with about twice their own volume of fresh cold water, bring to a boil, then lower the heat. Simmer them for one hour until tender. Add the cumin and a small dash of olive oil. Keep the pot covered to make sure the liquid remains simmering-hot and ready for use later.
* Put the yogurt in a large mixing bowl. Add the tahini, lemon juice, and crushed garlic. Whisk well. Bring two fingers deep of water to a rolling boil in a pot and place the glass bowl on top. Heat the yogurt mix gently, whisking the whole time. Make sure it does not come to a boil, If the yogurt mixture thickens too much, add a little of the chickpea broth until you get a soupy consistency. Add salt and white pepper
* Separate the pita loaves into two thin layers, then cut them into bite-sized pieces. Heat half the olive oil in a frying pan and shallow-fry the pita until crunchy and golden. Alternatively, brush the separated pita rounds with olive oil, toast them well in a hot oven, then break them into bite-sized pieces by hand.
* Spread the bread in an even layer in a deep serving platter or bowl. Ladle out about a cup or so of the reserved hot chickpea broth, and drizzle it on top of the bread pieces until they are just soaked.
* scoop the remaining hot chickpeas out of the broth and spread them evenly on top of the bread. Pour the warmed yogurt mixture over the chickpeas. Gently stir the layers together with a large slotted spoon. Top with the reserved chickpeas.
* Heat 3 tablespoons of olive oil and fry the pine nuts until golden, then pour them, along with the hot oil, over the chickpea-yogurt mixture. Sprinkle paprika, and the torn mint leaves on top for garnish

23/11/2021

Our Lebanon episode is out now!! Please go@have a listen and let us know what you think! We are so@excited to be back and recipe to come tomorrow!

22/11/2021

FINALLY! We are back! Our biggest apologies for being gone for so long! With em having a newborn and Josh having a toddler in lockdown getting time to edit our episodes was super hard! However we are back now with another episode dropping tomorrow!!! Join us as we virtually travel to…Lebanon! 🇱🇧🇱🇧🇱🇧

09/09/2021

It’s been a whole@everyone! Sorry we have been absent for so long! Here is a picture of our next destination! Any guesses where we are headed???

02/07/2021

Hey all! We are taking a short pit stop as in the real world josh is moving and Emelia is very pregnant! We will be back in around 2 weeks get excited for our next destination as we say goodbye to asia for now! 🤗

21/06/2021

Have you listened to our China episode yet? Featuring none other than the duo brogan and Cindy!

19/06/2021

China! Our next destination! In this episode we were very luck to feature the amazing duo of brogan and Cindy from !!! We loved recording with them and are so happy to share this episode with you all!

17/06/2021

Sayonara Japan! We hope you have enjoyed our Japanese episode. Enjoy some last bites and scenery before our next destination out tomorrow!!

15/06/2021

Here are some amazing dishes josh has tried while in Japan!
Final fantasy pancakes, Hiroshima style okonomiyaki and a gorgeous little chestnut dessert! Have you listen to our Japan episode yet?
What’s your favourite Japanese food?

11/06/2021

Konichiwa Japan!! Our next episode is Japan!! We will be posting a whole range of photos for japan week as josh has a lot from his trips over the years!!

09/06/2021

Our next destination is one of Josh’s favourite places to visit! New episode out tomorrow!!!

08/06/2021

We hope you have enjoyed our Filipino episode! And here is Melchor’s recipe for pork adobo!

• 1 kg pork cut in 1sq inch cubes. (preferably shoulder or belly part with good amount of fat )
• ½ cup vinegar
• ½ teaspoon crushed black pepper
• 3 bay leaves
• 4 cloves
• 3 spoon of crushed garlic
• 2 teaspoon salt
• 1/3 cup water
• ¼ cup vegetable ( neutral oil )

Except for the oil, combined all the ingredients and mix thoroughly in a pot, preferably non-stick as it will get sticky towards the end. Put on a medium heat and mixed at the first boil. Once all the juice is almost about to dry, add the oil and let it fry to a crisp or golden brown depending on your preference. Best serve with steamed rice and fresh tomato/fish sauce dip.

04/06/2021

The Phillipines!! Is the destination of our next episode go and have a listen now and learn all@about Filipino cuisine!!

03/06/2021

We all hope you enjoyed our Thailand episode with the amazing Ben and mork from they have shared with us their recipe for nam jim which is a Thai sauce/condiment packed full of flavour and great with so many things here is their recipe

Slither of galangal root, size of your thumb nail
2 bird's eye chillies
3 cloves garlic
3 coriander roots washed well, with an inch of stem

Pound each ingredient in a mortar and pestle, in the order listed, one at a time. Add the next ingredient when you have mashed the previous ingredient/s into a paste.

Once you have your paste, add:
1 part lime juice
0.9 parts fish sauce
0.4 parts sugar syrup*
*We use a 1:1 ratio of brown sugar dissolved in water, measuring the sugar in grams and water in millilitres.

This recipe should be used as a rough guide, and the cook should play with each ingredient and taste at each stage to tweak for their palette. Feel each ingredient tugging at your palette and add more sugar/chilli/acid etc appropriately.

Enjoy this with steak, fresh blanched veg, seafood over coals, anything.

A massive Thankyou to the team@at morks for not only participating in our podcast but also suppling Canberra with such unique and sensational food! Goodbye Thailand
Next stop.....?

28/05/2021

Episode out now!!!

Our first stop on our round the world trip is Thailand. Mork and Benn join us from their restaurant Morks in Canberra which is a celebration of traditional flavours and techniques from Thailand.

We loved talking to them about how they grew up working in their father's restaurant and then went on to opening their own restaurant and how they achieve "tension and release

19/02/2021

They say you should start them early 😂😅 Josh’s daughter stiring sauce how cute!

04/02/2021

In preparation for season 2 we have been having so many good adventures! We’ve enjoyed venturing out and trying new places. Where have you tried recently???

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Watch out for sneaky hands!!! Here is a shot of the wonderful produce @ziggysfresh supplied Josh with for the spanakopita recipe. However his daughter Emily had other plans 😂 #chefandfoodiepodcast #foodpodcast #foodiepodcast #spanakopita #ziggysfresh #australianproduce #littlehands #sneaky #yummy

Our new ingredient is....LEMONADE! Mostly just a beverage, Not something usually associated as an ingredient in cooking. Listen now to find out what josh thought of ems curry recipe and all things lemonade including an appearance by Beyoncé! 🍋🍋🍋 #chefandfoodiepodcast #foodpodcast #lemonade #beyoncelemonade #beverage

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