On today's episode Simon and Yumi reminisce about when they first started recording the podcast more than 280 episodes ago - in the KiiS Sydney studios, using Kyle Sandilands's diamond-encrusted microphone.

It's been an incredibly fun and delicious ride since then and today's a bit of a full-circle moment as Simon builds on that first ever episode's food suggestion - try grating a tomato on your box grater. Add olive oil and a generous pinch of salt, garlic if you want (don't have to), and then spoon this simple mixture onto sourdough toast. Unbelievable!

So what now? Cook it? Add seafood? You'll have to listen! And share the podcast with your people!

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Some great info in today's episode about why some foods burn while we're cooking them EVEN WHEN WE'RE RIGHT THERE WATCHING.

It's all about SUGAR content!

Whether in a bolognese sauce or the fancy toast you keep burning, WHY? And what to do about it?

PLUS - try this brilliant Teriyaki Sauce recipe that is TOO EASY to believe!

TERIYUMMY CHICKEN

500g chicken thigh fillet, cut into plus-size nuggets, dusted in plain flour

2-3 tbs plain oil, eg., grapeseed, peanut or canola

TERIYAKI SAUCE

2 tbs Kikkoman soy sauce

2 tbs mirin (a sweet wine)

1 tsp honey

Preheat the oil in a heavy-based frypan. When it's hot to sizzle, tumble in the dusted chicken pieces. Fry until burnished, then when pretty cooked, pour in the combined teriyaki sauce ingredients. Cook, stirring to coat the chicken and reduce a little, then remove from the heat and serve immediately on hot rice. Optional: top with a handful of roasted cashews.

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On today's episode I take care to explain exactly what is meant by the Very Online term, 'Girl Dinner'... and I have a girl dinner of my own to share, based on this recipe - but not much like it at all.

YUMI'S GIRL DINNER FLATBREAD

1 x small, round za'atar flatbread, shop bought

about 150g of halloumi cheese, grated

1 x medium zucchini, shaved into ribbons

salt, pepper, a drizzle of honey (optional), fresh oregano (optional)

Pre-heat the grill to HOT.

Top the flatbread with grated halloumi and then arrange the ribbons of zucchini artfully around on top. Season with salt and pepper then pop under the hot grill for about 5 mins. (Keep an eye on it - your grill is different to mine, and how close your tray is to the heating element makes a huge difference to how long it will need. You want the bread hot and steamy, the zucchini cooked and the cheese melted.)

Pull out, pop on a plate, drizzle with honey and oregano if you can stump up that much energy, then serve with an opened tin of sardines on the side. If you want. I mean Simon audibly gagged when I suggested this so you figure it out!

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