Byron Bay Buddha Bowl

Journey from Vietnam to Queensland as Chef Tony creates his colorful take on rice paper rolls. Featuring fresh local prawns, tropical mango, and vibrant vegetables, these rolls are a perfect blend of Asian technique and Aussie ingredients. His hilarious first attempts at rolling will have you in stitches.Ingredients:8 rice paper wrappers16 cooked Queensland prawns, halved lengthways1 ripe mango, cut into thin strips2 carrots, julienned1 cucumber, julienned1 red capsicum, julienned2 cups mixed herbs (Vietnamese mint, regular mint, coriander)1 cup bean sproutsMacadamia Dipping Sauce:1/2 cup macadamias2 tbsp sweet chili sauce2 tbsp lime juice1 tbsp fish sauce1/4 cup water1 clove garlicInstructions:Blend all sauce ingredients until smoothPrepare all vegetables and fruitFill a large bowl with warm waterDip one rice paper wrapper in water brieflyPlace on clean, damp tea towelLayer herbs, prawns, mango, and vegetablesFold in sides, then roll tightly from bottomRepeat with remaining wrappersServe with dipping sauceUnlock 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!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]

Chef Tony elevates breakfast with this Mediterranean-Aussie fusion stack. Golden-grilled halloumi, perfectly poached eggs, and homemade bush tomato relish come together in this café-worthy creation. His first encounters with halloumi and poaching disasters make this episode both educational and entertaining.Ingredients:250g halloumi, sliced 1cm thick4 eggs for poaching4 thick slices sourdough2 tbsp white vinegar (for poaching)Bush Tomato Relish:2 cups cherry tomatoes2 tbsp olive oil1 tsp native pepperberries (or black pepper)1 tsp dried saltbush (or sea salt)1 tbsp balsamic vinegarMacadamia Dukkah:1/2 cup macadamias, chopped2 tbsp sesame seeds1 tbsp coriander seeds1 tbsp cumin seedsSalt and pepperInstructions:Make dukkah: Toast seeds, cool, blend with macadamiasMake relish: Blister tomatoes in oil, add seasonings, cook 10 minutesToast sourdoughGrill halloumi in dry pan 2 mins each sidePoach eggs in simmering water with vinegarStack: toast, halloumi, relish, eggTop with dukkah and fresh herbsUnlock 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!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]

Dive into Darwin's favorite dish as Chef Tony shares his shortcut version of the iconic laksa. From night market revelations to chili-induced tears, this episode brings the heat and humor while teaching you how to create a bowl of comfort that would make any Malaysian grandmother proud (well, almost). His market tales and spice adventures perfectly complement this quick but authentic-tasting recipe.Ingredients: Base:200g laksa paste2 tbsp oil4 garlic cloves, minced2 inches ginger, grated2 lemongrass stalks, bruised2 cans coconut milk4 cups chicken stock2 tbsp fish sauceProteins:500g chicken thigh, sliced16 large prawns, peeled200g hokkien noodles200g rice noodlesGarnish:2 cups bean sprouts1 bunch each: Vietnamese mint, regular mint, coriander4 lime wedgesFried shallotsSambal oelek to tasteInstructions:Fry laksa paste, garlic, ginger, lemongrass in oilAdd coconut milk and stock, simmer 10 minutesAdd chicken, cook 5 minutesAdd prawns, cook 3 minutesCook both noodles separately, divide into bowlsPour over soup and proteinsTop with garnishes, serve with sambalUnlock 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!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]

Join Chef Tony as he revolutionizes breakfast with this native-inspired twist on classic waffles. Using microwave technology and traditional ingredients, these waffles prove that bush tucker can be both convenient and delicious. His hilarious wattleseed foraging mishaps and nonna's skepticism make this episode uniquely entertaining.Ingredients: Waffles:2 cups self-raising flour2 tbsp ground wattleseed1/4 cup sugar2 eggs1 1/2 cups milk1/2 cup melted butter1 tsp vanilla extractMacadamia Cream:1 cup macadamias1/2 cup honey1/2 cup cream1 tsp native strawberry gum (optional)Toppings:Fresh native berries (or mixed berries)Extra honeyEdible flowers (optional)Instructions:Mix dry ingredients in bowlWhisk wet ingredients separatelyCombine wet and dry ingredients until smoothPour into greased microwave waffle moldMicrowave 2 minutes, check, additional 30 seconds if neededFor cream: Blend all ingredients until smoothServe waffles with cream, berries, and honeyUnlock 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!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]

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 butter2 tbsp olive oil4 cloves garlic, minced1 bunch Thai basil2 tbsp soy sauce1 tsp native pepper berries (or black pepper)4 thick slices sourdough2 eggs (optional)Salt to tasteInstructions:Slice mushrooms thicklyHeat butter and oil in large panAdd mushrooms, don't stir for 2-3 minutesAdd garlic, basil, soy sauce, pepperCook another 2-3 minutesToast sourdoughOptional: poach eggsPile mushrooms on toastTop with extra basil, poached egg if usingUnlock 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!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]

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 mince1 onion, diced3 garlic cloves, minced2 tbsp native spice mix (pepperberries, bush tomato, wattleseed)1/2 cup beerBush Tomato Salsa:4 tomatoes, diced1 red onion, finely diced1/4 cup native mint2 desert limes (or regular limes)Salt and mountain pepperMacadamia Guacamole:3 avocados1/2 cup macadamias, crushedLime juiceSalt and pepperAssembly:2 bags corn chips2 cups mixed cheeseFresh herbs for garnishInstructions:Brown kangaroo with onion, garlic, spicesAdd beer, simmer 10 minutesMix salsa ingredientsMash avocados with macadamias and seasoningsLayer: chips, mince, cheeseGrill until cheese meltsTop with salsa and guacamoleUnlock 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!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]

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.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!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]:Base:1 cup quinoa2 cups vegetable stock1 sweet potato, cubed1 bunch kale1 cup warrigal greens (or spinach)1 cup red cabbage, shredded1 can chickpeasMacadamia Dukkah:1/2 cup macadamias1 tbsp wattleseed1 tbsp mountain pepper2 tbsp sesame seedsMacadamia Cream:1 cup macadamias1/2 cup water2 tbsp lemon juice1 garlic cloveNative mintAdditional:1 avocadoEdible flowersMicro herbsInstructions:Cook quinoa in stockToss sweet potato with oil and dukkah, roast 20 minsMassage kale with oil and lemonQuick pickle cabbage with vinegar and honeySeason and roast chickpeas until crispyBlend cream ingredients until smoothAssemble in sections: quinoa, vegetables, chickpeasTop with avocado, cream, extra dukkah, flowers

"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!"Barbie Prawn SkewersIngredients:500g large prawns, peeled with tails on1/4 cup olive oil2 cloves garlic, mincedJuice of 1 lemon2 tablespoons chopped parsleyPinch of chilli flakes (optional)Salt and pepper to tasteInstructions:Mix olive oil, garlic, lemon juice, parsley, chilli flakes, salt, and pepper.Marinate prawns for 10 minutes.Thread prawns onto pre-soaked skewers.Grill on a hot barbecue for 2-3 minutes per side.Serve with a squeeze of fresh lemon juice.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!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]

"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!"Tim Tam TiramisuIngredients:2 packets Tim Tams1 cup strong coffee, cooled250g cream cheese1/2 cup thickened cream1/4 cup icing sugar2 tablespoons coffee liqueur (optional)Cocoa powder for dustingInstructions:Whisk cream cheese, cream, icing sugar, and liqueur until smooth.Dip Tim Tams in coffee and layer in a dish.Spread cream mixture over Tim Tams.Repeat layers, ending with cream on top.Refrigerate for at least 1 hour.Dust with cocoa powder before serving.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!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]

"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!"Outback Omelette in a MugIngredients:2 eggs1 tablespoon milk2 tablespoons diced ham2 tablespoons grated cheese1 tablespoon diced capsicumSalt and pepper to tasteInstructions:In a microwave-safe mug, whisk eggs and milk.Add ham, cheese, capsicum, salt, and pepper. Mix well.Microwave on high for 1 minute, then in 15-second intervals until set.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!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is [email protected]