It's not a "humble brag" at all to come all up in our show notes and mention that my OTHER podcast - Ladies, We Need to Talk - won 2 awards in November. One for Best Podcast Sex and Relationships - and one for PODCAST OF THE YEAR!

No, it's not humble at all. It's huge.

As it is when your restaurant wins an award. It should be shouted from rooftops because basically, it's an accomplishment that no one can take away from you. Absolutely my podcast won't be PODCAST OF THE YEAR next year. But this year it was. And I'll keep that til I die.

On today's show, we talk about what it means to win, and Simon describes the amazing experience of dining at this year's CHEF OF THE YEAR Award Winner, Jung Eun Chae's restaurant, Chae.

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It's not every day you make a slice that's so yummy you should retire and just become a permanent cake maker, obviously growing EXTREMELY RICH in the process! Lol!

Have you also noticed your fruit n veg getting cheaper? HMU at foodfixemail@gmail.com

RHUBARB SLICE

750g - 1kg rhubarb, washed, dried and trimmed to a salad-like dice.

225g room temp butter

150g sugar

2 eggs

1 tsp vanilla paste or essence

450g plain flour

1.25 tsp baking powder

big pinch salt

Combine the butter, sugar in a food processor, add in the vanilla, the eggs one at a time, and at the last minute, add in the flour, salt and baking powder but DON'T OVERMIX.

Split the mix in 2, press half of the mix into a brownie tin, refrigerate or freeze the remaining dough.

Mix the prepared rhubarb with 10g tapioca flour and 80 - 100g brown sugar. 1 tsp of vanilla extract and a pinch of salt.

Add that to the brownie tin, spreading evenly.

Spread the remaining mixture over the top of the rhubarb.

Bake for 40 mins at 180C, allow to cool then sprinkle with icing sugar and serve with strong, hot tea!

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If it's not Moving House season, it's Gift Wrap season (*HELP!*), and Simon is getting amongst it by creating a really impressive but rather easy fish meal.

Pre-heat the oven to 200C

Trim and chop bok choy into (roughly) 4cm pieces, cut 1-2 spring onions into matchsticks, set aside.

In a small bowl, 1tbs miso paste, 2tbs butter, and 1tbs mirin, mix to combine, set aside.

Set out 4 pieces of 30cm baking paper.

4 x 120g-150g white fish fillets, eg., Ling.

Divide the fish pieces and 100g mushrooms (eg., shiitake) plus the prepared veg among the 4 pieces of paper.

Drizzle with the miso dressing and 2 addition tablespoons of water.

Wrap well.

Bake for 12-14 minutes. Allow to rest for a couple of minutes. Unwrap at the table with great theatricality and enjoy getting involuntary twinkle hands! (Top with more finely sliced spring onion if you want!)

Enjoy!

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