Episodes

  • Market Lane Mushrooms

    Market Lane Mushrooms
    Nov 25 2024
    Experience Melbourne's market culture as Chef Tony transforms humble mushrooms into a café-worthy breakfast. From early morning market missions to mushroom foraging fails, this episode combines practical tips with plenty of laughs while creating this sophisticated yet simple dish.

    Ingredients:
    • 500g mixed mushrooms (Swiss brown, button, wild)
    • 50g butter
    • 2 tbsp olive oil
    • 4 cloves garlic, minced
    • 1 bunch Thai basil
    • 2 tbsp soy sauce
    • 1 tsp native pepper berries (or black pepper)
    • 4 thick slices sourdough
    • 2 eggs (optional)
    • Salt to taste
    Instructions:
    1. Slice mushrooms thickly
    2. Heat butter and oil in large pan
    3. Add mushrooms, don't stir for 2-3 minutes
    4. Add garlic, basil, soy sauce, pepper
    5. Cook another 2-3 minutes
    6. Toast sourdough
    7. Optional: poach eggs
    8. Pile mushrooms on toast
    9. Top with extra basil, poached egg if using



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    4 mins
  • Thunder Down Under Nachos

    Thunder Down Under Nachos
    Nov 18 2024
    Chef Tony's late-night pub creation goes national in this fusion episode. Combining Mexican technique with native Australian ingredients, these nachos are a testament to creative cooking. His vegemite guacamole disaster and American tourist tales make this episode especially memorable.

    Ingredients: Kangaroo Mix:
    • 500g kangaroo mince
    • 1 onion, diced
    • 3 garlic cloves, minced
    • 2 tbsp native spice mix (pepperberries, bush tomato, wattleseed)
    • 1/2 cup beer
    Bush Tomato Salsa:
    • 4 tomatoes, diced
    • 1 red onion, finely diced
    • 1/4 cup native mint
    • 2 desert limes (or regular limes)
    • Salt and mountain pepper
    Macadamia Guacamole:
    • 3 avocados
    • 1/2 cup macadamias, crushed
    • Lime juice
    • Salt and pepper
    Assembly:
    • 2 bags corn chips
    • 2 cups mixed cheese
    • Fresh herbs for garnish
    Instructions:
    1. Brown kangaroo with onion, garlic, spices
    2. Add beer, simmer 10 minutes
    3. Mix salsa ingredients
    4. Mash avocados with macadamias and seasonings
    5. Layer: chips, mince, cheese
    6. Grill until cheese melts
    7. Top with salsa and guacamole


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    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com
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    4 mins
  • Byron Bay Buddha Bowl

    Byron Bay Buddha Bowl
    Nov 11 2024
    Embrace your inner hippie with Chef Tony's healthy but hearty Buddha bowl. From fine dining skeptic to wholefood convert, Tony's Byron Bay adventures and nonna's confusion create the perfect backdrop for this nourishing rainbow bowl that's as Instagram-worthy as it is delicious.

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    Ingredients:


    Base:
    • 1 cup quinoa
    • 2 cups vegetable stock
    • 1 sweet potato, cubed
    • 1 bunch kale
    • 1 cup warrigal greens (or spinach)
    • 1 cup red cabbage, shredded
    • 1 can chickpeas
    Macadamia Dukkah:
    • 1/2 cup macadamias
    • 1 tbsp wattleseed
    • 1 tbsp mountain pepper
    • 2 tbsp sesame seeds
    Macadamia Cream:
    • 1 cup macadamias
    • 1/2 cup water
    • 2 tbsp lemon juice
    • 1 garlic clove
    • Native mint
    Additional:
    • 1 avocado
    • Edible flowers
    • Micro herbs
    Instructions:
    1. Cook quinoa in stock
    2. Toss sweet potato with oil and dukkah, roast 20 mins
    3. Massage kale with oil and lemon
    4. Quick pickle cabbage with vinegar and honey
    5. Season and roast chickpeas until crispy
    6. Blend cream ingredients until smooth
    7. Assemble in sections: quinoa, vegetables, chickpeas
    8. Top with avocado, cream, extra dukkah, flowers
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    5 mins
  • Barbie Prawn Skewers

    Barbie Prawn Skewers
    Nov 4 2024
    "Fire up the grill and get ready for a seafood sensation in this sizzling episode of 'The 5 Minute Chef'! Chef Tony takes us on a journey from backyard barbie disasters to prawn-grilling perfection with his mouthwatering Barbie Prawn Skewers.

    With his signature Aussie wit and a dash of nostalgia, Tony guides us through the art of creating the perfect prawn skewer, from selecting the juiciest prawns to mastering the marinade. This episode is packed with hilarious barbecue mishaps, clever grilling tips, and enough seafood wisdom to make you the king or queen of your next backyard cookout.

    Whether you're a seasoned grill master or a barbecue newbie, this episode promises a dish that's easier to make than cracking open a cold one and more Australian than a kangaroo in thongs. Join Chef Tony as he proves that with a hot grill, fresh prawns, and a good sense of humor, anyone can create a barbie feast that would make even the pickiest Aussie say 'Onya, mate!' It's an episode that'll have you looking at your barbecue with newfound respect and your taste buds begging for more!"
    1. Barbie Prawn Skewers
    Ingredients:
    • 500g large prawns, peeled with tails on
    • 1/4 cup olive oil
    • 2 cloves garlic, minced
    • Juice of 1 lemon
    • 2 tablespoons chopped parsley
    • Pinch of chilli flakes (optional)
    • Salt and pepper to taste
    Instructions:
    1. Mix olive oil, garlic, lemon juice, parsley, chilli flakes, salt, and pepper.
    2. Marinate prawns for 10 minutes.
    3. Thread prawns onto pre-soaked skewers.
    4. Grill on a hot barbecue for 2-3 minutes per side.
    5. Serve with a squeeze of fresh lemon juice.

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    Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!

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    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com
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    5 mins
  • Tim Tam Tiramisu

    Tim Tam Tiramisu
    Oct 28 2024
    "Get ready for a dessert that's more Aussie than a kangaroo in boardshorts and more indulgent than a day off on a long weekend! In this sweet-as episode of 'The 5 Minute Chef', Chef Tony takes us on a whirlwind tour from the trattorias of Rome to the sun-soaked kitchens of Australia, culminating in the creation of his signature Tim Tam Tiramisu.

    With his trademark Aussie humor and a dash of culinary rebellion, Tony guides us through transforming the humble Tim Tam into a dessert that would make even the strictest Italian nonna raise an eyebrow (and probably ask for seconds). From coffee-dunking techniques to cream-whipping secrets, this episode is packed with laughs, clever shortcuts, and enough chocolate to satisfy even the most demanding sweet tooth.

    Whether you're a dessert aficionado or just a fan of the iconic Tim Tam, this episode promises a treat that's easier to make than a snag on the barbie and more tempting than a swim on a scorching summer day. Join Chef Tony as he proves that with a bit of imagination and a packet of bickkies, anyone can create a dessert that's part Aussie, part Italian, and one hundred percent delicious. It's an episode that'll have you looking at your biscuit tin in a whole new light!"
    1. Tim Tam Tiramisu
    Ingredients:
    • 2 packets Tim Tams
    • 1 cup strong coffee, cooled
    • 250g cream cheese
    • 1/2 cup thickened cream
    • 1/4 cup icing sugar
    • 2 tablespoons coffee liqueur (optional)
    • Cocoa powder for dusting
    Instructions:
    1. Whisk cream cheese, cream, icing sugar, and liqueur until smooth.
    2. Dip Tim Tams in coffee and layer in a dish.
    3. Spread cream mixture over Tim Tams.
    4. Repeat layers, ending with cream on top.
    5. Refrigerate for at least 1 hour.
    Dust with cocoa powder before serving.


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    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com
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    5 mins
  • Outback Omelette

    Outback Omelette
    Oct 21 2024
    "Get ready to embark on a wild culinary adventure in the heart of the Aussie Outback with Chef Tony's latest creation - the Outback Omelette in a Mug! In this egg-citing episode of 'The 5 Minute Chef', Tony takes us from his mishap-filled camping days to a foolproof way of whipping up a delicious breakfast faster than a kangaroo on a hot tin roof.

    With his signature Aussie wit, Tony guides us through creating a microwave miracle that's part bush tucker ingenuity, part modern convenience. From selecting the perfect mug to avoiding eggy explosions, this episode is packed with laughs, practical tips, and enough camping anecdotes to fill a swag.

    Whether you're a seasoned bush cook or a complete kitchen novice, this episode promises to deliver a breakfast solution that's easier than falling off a log and tastier than a cold beer on a hot day. Join Chef Tony as he proves that with a bit of creativity, a few basic ingredients, and a microwave, anyone can create a meal that's worthy of the Outback. It's an episode that's sure to leave you hungry for more and possibly planning your next camping trip!"

    1. Outback Omelette in a Mug
    Ingredients:
    • 2 eggs
    • 1 tablespoon milk
    • 2 tablespoons diced ham
    • 2 tablespoons grated cheese
    • 1 tablespoon diced capsicum
    • Salt and pepper to taste
    Instructions:
    1. In a microwave-safe mug, whisk eggs and milk.
    2. Add ham, cheese, capsicum, salt, and pepper. Mix well.
    3. Microwave on high for 1 minute, then in 15-second intervals until set.

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    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com
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    5 mins
  • Bondi Beach Smoothie

    Bondi Beach Smoothie
    Oct 14 2024
    "Surf's up in the kitchen as Chef Tony rides the wave of health food trends with his vibrant Bondi Beach Smoothie Bowl. In this refreshing episode of 'The 5 Minute Chef', Tony takes us from the haute cuisine of his culinary school days to the sun-soaked shores of Bondi Beach, where he learned to trade his chef's knife for a blender.

    With his trademark Aussie humor, Tony guides us through creating a smoothie bowl that's more colorful than a budgie smuggler parade and healthier than a yoga retreat. From selecting the perfect tropical fruits to artfully arranging toppings like a culinary Picasso, this episode is packed with laughs, practical tips, and enough superfoods to make even the strictest yoga instructor say 'Namaste'.

    Get ready for a breakfast that's faster than a Bondi lifesaver's sprint and more Instagram-worthy than a sunset over the Pacific. Whether you're a health food guru or a smoothie bowl newbie, this episode promises to blend up a storm of flavor, fun, and beachy vibes. Join Chef Tony as he proves that with a bit of creativity and a good blender, anyone can create a breakfast that's both a treat for the taste buds and a feast for the eyes!"

    Bondi Beach Smoothie Bowl Ingredients:
    • 1 cup frozen mixed tropical fruit (mango, pineapple, banana)
    • 1/2 cup coconut water
    • 1 handful spinach
    • Toppings: fresh fruit slices, granola, yogurt, honey, chia seeds
    Instructions:
    1. Blend frozen fruit, coconut water, and spinach until smooth.
    2. Pour into a bowl.
    3. Top with fresh fruit, granola, a dollop of yogurt, a drizzle of honey, and a sprinkle of chia seeds.

    Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!

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    Get more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com
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    5 mins
  • Breakfast Jaffle

    Breakfast Jaffle
    Oct 7 2024
    "In this nostalgic episode of 'The 5 Minute Chef', Chef Tony takes us on a journey through the heart of Aussie breakfast culture with the iconic Breakfast Jaffle. From childhood memories of Sunday mornings to hilarious jaffle-making mishaps, Tony serves up a plateful of laughs alongside this crispy, cheesy delight.

    Learn the secrets of perfect jaffle-making, navigate the great Vegemite debate, and discover why sometimes the simplest breakfasts are the best. Get ready for a breakfast sandwich that's more Aussie than a kangaroo in boardshorts and tastier than a cold beer on a hot day!"

    Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!

    Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!

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    Aussie Breakfast Jaffle
    Prep Time: 2 minutes
    Cook Time: 3-4 minutesServes: 1

    Ingredients:- 2 slices of white bread- 1 large egg- 1 tablespoon milk (optional)- 2 slices of cheddar cheese- Vegemite (optional)- Butter for spreading- Salt and pepper to taste

    Instructions:

    1. Preheat your jaffle maker or sandwich press.
    2. In a small bowl, whisk together the egg and milk (if using). Season with a pinch of salt and pepper.
    3. Lightly butter the outside of both slices of bread.
    4. If using Vegemite, spread a thin layer on the inside of one slice of bread.
    5. Place one slice of cheese on the non-Vegemite side of the bread.
    6. Carefully pour the egg mixture over the cheese, trying to keep it from spilling over the edges.
    7. Top with the second slice of cheese and the other piece of bread (buttered side out).
    8. Carefully transfer the sandwich to the preheated jaffle maker.
    9. Close the lid and cook for 3-4 minutes, or until the bread is golden brown and crispy, and the cheese is melted.
    10. Carefully remove from the jaffle maker, allow to cool for a moment, then serve.

    Chef Tony's Tips:- Don't overfill your jaffle or you'll end up with a messy maker!- If you don't have a jaffle maker, you can use a regular sandwich press, but you won't get the sealed edges.- Experiment with different cheeses or add some ham for variety.- Be careful when biting into your jaffle - the inside can be very hot!

    Enjoy your true blue Aussie brekkie, mates!
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    5 mins