Tuna: A Disturbing ‘60s Tuna Recipe With Jelly; Ben’s Mum’s Tuna Casserole

How do you feel about tuna meeting lime jelly? In this tuna-themed episode Em recreates a slightly (ok, very) disturbing 1960s “salad” recipe called “Ring Around The Tuna”. Em also covers the Subway tuna wars and brings in some vegan tuna to try. Ben shares his mum’s tuna casserole recipes (with a few twists), finds out the background of the Maltese Ħobż biż-Żejt sandwich from Jake Cassar of Torquay’s Mortadeli, and explores the interesting history of bluefin tuna.

Onion: Speedy Fried Shallots in the Microwave; Onion Tears Experiment (Special 50th Episode Edition)

We wanted to do a really special ingredient for our 50th episode. Caviar? No. Champagne? Nah. Onions? Hell yeah. 

Unless you’re fructose intolerant, you’d have to agree that onions are one of the most versatile and all-round delicious ingredients in the world. (It takes a strong-willed human to walk past the fried onions out the front of Bunnings on the weekend and not partake, even if it’s only 9.15am.)

In this episode Ben looks into homemade onion wine, makes fried shallots in the microwave and documents onion’s role in the American Civil War. On the other side of the ring, Emily conducts a rigorous scientific experiment to see which method of combating onion tears works best, revisits an AFL footballer’s obsession with barbie onions and tries to learn to like red onion. 

Thank you to our special guests on this episode including Ben Shewry (Attica), Alice Zaslavsky (ABC Radio, In Praise of Veg), Dani Valent (Dirty Linen Podcast & The Age) and Anna Webster (Halliday Wine Companion) for sharing what their favourite ingredient ever is and leaving us a lovely congratulatory message.

Maple Syrup: Are you being duped? And how to steal it.

A magical superfood that pours out of trees onto our pancakes? It’s maple syrup! We chat about the multi-million-dollar maple syrup heist, whether you’re being duped when you buy it from the supermarket and spend way too much time trying to turn it into maple butter.

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Oil: Facing Our Fear of Deep-Frying; What a Chilli Oil Obsession Looks Like

It's delicious, it deep fries our cheese-based delights, it holds chilli incredibly well and it's not the worst way to start the day. It's oil. And beware...it's dangerous!

Tofu: Tips to Make it Taste Amazing; Turn it Into A Comforting Dessert

It's an ancient ingredient that's been adopted by plant-eaters, but we dig deep into tofu to find out what happens when you freeze it, press it or fry it. And above all that, how did it make it onto our plates anyway?

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Oysters: Are You Eating Them Right? And Are They Technically Vegan?

We're back with everybody's favourite bivalve. But are they vegan? How do you eat them? Are they better iced? And most importantly, did they feature in the American Civil War?