🍓Lamingtons: Should they have jam? Or something even... nuttier?✨

So do real lamingtons have jam or not? And then we invent our dream lamington and it's freaking amazing (no ants here)!  Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.  

🍔Salmon: Filet-O-Fish upgrade and we bring back salmon patties🐟

Why have we (ok, one of us) had an aversion to tinned salmon since the '90s? How do you get that perfect crispy salmon skin? Why are we adding more fish to Maccas burgers? All will be revealed in the salmon episode. Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals o…

🌈Fruit Tingles: Where the f**k is rainbow? When a ‘tingle’ becomes a ‘tangle’ 🍹

Even if you haven't had a Fruit Tingle in 30 years, you'll get fizzed and fired up listening to this. Em investigates the mysterious rainbow Fruit Tingle and Ben wanders the pre-mixed drinks aisle and wonders when a Fruit Tingle legally becomes a Fruit Tangle.  Follow us on Instagram (@ingredipedi…

🍇Sultanas: Cornflake Cookies incredible origin; do they belong in curried sausages?🤔

Do you believe sultanas can cross into savoury territory? Ben makes his case... twice. While Em finds a role model in the creator of the Cornflake Cookie recipe she's been making since she was a kid and also tells a story about a 'celery man' from her past that will put this whole podcast into pers…

☕Flat white: The surprising origin story & how to find great coffee overseas✈️

The 'flat white' coffee seems like the most Melbourne thing ever, but is it really? Plus, we share the secret on how to easily find great coffee (and not just flat whites) when travelling internationally.  Also, Em embarrasses herself with her coffee making admission.  Follow us on Instagram (@in…

🧈Passionfruit: Yo-yos vs melting moments; Passiona's big secret 🤫

Some pavlova toppings are better than others (there we said it) and Passiona has been lying to you your whole life. And don't want to alarm you, but there is a difference between two of the most nanna-coded homemade biscuits you can get: yo-yos and melting moments.  Follow us on Instagram (@ingred…

🥥Coconut Water: Why is it Easter-flavoured… and can we make it a breakfast?🍫

One of us hates coconut water and the other loves it... where do you stand? Could Easter egg flavoured coconut water turn you from a hater to an aficionado? Could your love of coconut water extend to breakfast concoctions? From the 'cloud drink' trend to West Java beaches, this episode will hydrate…

🍪Miso: The best biscuits I've ever made; and cuppa soup's elevated cousin✨

Can't afford salmon in this economy? We've got a miso hack for you right outta the tin. We know we're always committing food crimes for this podcast, but not today... just making the greatest biscuits of our lives full stop. You might learn something about miso types (or at the very least beer) too…

🐰Nesquik: From Quik to Nesquik… and the case for hot banana milk🍌

Were you a Milo house or a Nesquik house growing up? In this episode we dive into the great flavoured milk rivalry and revisit the moment in the ’90s when Quik suddenly became Nesquik. Also, your winter just got a whole lot more interesting... move over hot chocolate!  Follow us on Instagram (@ing…

👻Pomegranate: The salad that haunted every BBQ & are they worth the effort?😫

You know the salad we mean. It was everywhere in the early 2010s! We find out if it was actually good and why it graced every Christmas and BBQ table for a good decade there. Plus: are pomegranates worth the effort and inevitable kitchen stains? Ben explores pomegranate’s darker, stickier side and …