You May Also Like The Halloween Pop-Up Channel.

Get ready for the most terrifying month of your life with Ghost - Scary Stories Halloween Pop-Up Channel! Caloroga Shark Media unleashes its most bone-chilling collection yet, featuring the absolute best Halloween episodes guaranteed to leave you sleeping with the lights on. This October, we're diving deep into realms where reality bends, family legacies curse the living, and the veil between worlds grows dangerously thin. Experience the heart-stopping "Halloween Inheritance" series, following Emily Blackwood as she inherits a Victorian mansion and discovers her family's dark magical legacy. Watch her transform from ordinary woman to cosmic guardian in a desperate race against time, facing ancient evils and family secrets that span generations. Each episode builds relentlessly toward Halloween night, where the fate of two worlds hangs in the balance. Journey through "8 Nights of Terror," where each standalone tale plunges you into different nightmares - from haunted bed and breakfasts to supernatural radio frequencies, cursed costumes to graveyard diners that serve as gateways between life and death. Plus exclusive special episodes featuring the most spine-tingling encounters our archives have to offer. Whether you're a longtime ghost story devotee or new to supernatural horror, these carefully curated tales will haunt your dreams and quicken your pulse. Lock your doors, dim the lights, and prepare for a month of pure terror!

Experience the colors of the Australian outback in a glass as Chef Tony crafts a layered smoothie inspired by Uluru's famous sunset. Using native ingredients like desert lime and Davidson plums, this episode brings the heart of Australia to your blender, complete with Tony's entertaining outback adventures.

Ingredients: Purple Layer:

• 1 cup Davidson plums (or mixed berries)
• 1/2 cup coconut water
• 1 tbsp maple syrup

Red Layer:

• 1 desert lime (or regular lime)
• 1 cup mango chunks
• 1/2 blood orange
• 1/4 cup coconut water

Orange Layer:

• 1 cup mango chunks
• 2 passionfruit
• 1 tsp ground wattleseed
• 1/4 cup coconut water

Yellow Layer:

• 1 cup mango chunks
• 1/2 cup pineapple
• 1/4 tsp ground lemon myrtle
• 1/4 cup coconut water

Garnish:

• Davidson plum powder
• Native mint leaves
• Edible flowers (optional)

Instructions:

1. Blend purple layer ingredients until smooth. Pour into glasses
2. Freeze for 5 minutes
3. Blend red layer ingredients, carefully pour over purple layer using back of spoon
4. Freeze for 5 minutes
5. Repeat process with orange and yellow layers
6. Garnish and serve immediately

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In this trendy episode, Chef Tony transforms the humble avocado toast into a gourmet breakfast sensation. With his trademark Aussie humor, he guides us through creating the perfect crispy sourdough base, perfectly seasoned avocado smash, and his signature macadamia crust, all while sharing hilarious tales of his café days. Complete with a controversial Vegemite twist, this episode proves why Aussies are the kings and queens of breakfast.

Ingredients:

• 4 thick slices sourdough bread
• 2 ripe avocados
• 1 lime, juiced
• 1/2 cup macadamia nuts, finely crushed
• 1 tbsp extra virgin olive oil
• 1/2 tsp Vegemite (optional)
• Chili flakes to taste
• Sea salt and black pepper
• Fresh herbs (parsley, dill, or micro greens)

Instructions:

1. Toast sourdough until golden brown
2. Optional: Spread a very thin layer of Vegemite on toast
3. Halve and mash avocados in a bowl with lime juice, salt, and pepper
4. Spread mashed avocado generously on toast
5. Sprinkle crushed macadamias evenly over avocado
6. Drizzle with olive oil
7. Top with chili flakes and fresh herbs
8. Season with extra salt and pepper if needed

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Chef Tony brings together traditional bush tucker and modern street food in this innovative episode. Watch as he creates quick damper rolls infused with native spices, topped with gourmet sausages and caramelized onions. His camping misadventures and tales of bush cooking gone wrong will keep you entertained while you learn this uniquely Australian fusion dish.

Quick Damper Rolls:

• 3 cups self-raising flour
• 1 tsp salt
• 1 tbsp native mountain pepper
• 1 cup milk
• 1/2 cup water
• 2 tbsp olive oil

Toppings:

• 4 good quality sausages
• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp Davidson plum vinegar (or balsamic)
• Salt and pepper to taste

Bush Tomato Chutney:

• 2 tbsp olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 2 cups cherry tomatoes
• 2 tbsp ground bush tomato (or tomato paste)
• 1 tbsp brown sugar
• 2 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 200°C (400°F)
2. Mix flour, salt, and mountain pepper in a bowl
3. Combine milk, water, and oil, then add to dry ingredients
4. Knead briefly until smooth
5. Shape into 4 rolls
6. Bake for 15-20 minutes until golden
7. Meanwhile, caramelize onions in butter for 15-20 minutes
8. Add Davidson plum vinegar to onions
9. Grill sausages until cooked through
10. For chutney: Sauté onion and garlic, add remaining ingredients, simmer 15 minutes
11. Split rolls, add sausage, onions, and chutney

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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 wrappers
• 16 cooked Queensland prawns, halved lengthways
• 1 ripe mango, cut into thin strips
• 2 carrots, julienned
• 1 cucumber, julienned
• 1 red capsicum, julienned
• 2 cups mixed herbs (Vietnamese mint, regular mint, coriander)
• 1 cup bean sprouts

Macadamia Dipping Sauce:

• 1/2 cup macadamias
• 2 tbsp sweet chili sauce
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1/4 cup water
• 1 clove garlic

Instructions:

1. Blend all sauce ingredients until smooth
2. Prepare all vegetables and fruit
3. Fill a large bowl with warm water
4. Dip one rice paper wrapper in water briefly
5. Place on clean, damp tea towel
6. Layer herbs, prawns, mango, and vegetables
7. Fold in sides, then roll tightly from bottom
8. Repeat with remaining wrappers
9. Serve with dipping sauce

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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 thick
• 4 eggs for poaching
• 4 thick slices sourdough
• 2 tbsp white vinegar (for poaching)

Bush Tomato Relish:

• 2 cups cherry tomatoes
• 2 tbsp olive oil
• 1 tsp native pepperberries (or black pepper)
• 1 tsp dried saltbush (or sea salt)
• 1 tbsp balsamic vinegar

Macadamia Dukkah:

• 1/2 cup macadamias, chopped
• 2 tbsp sesame seeds
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• Salt and pepper

Instructions:

1. Make dukkah: Toast seeds, cool, blend with macadamias
2. Make relish: Blister tomatoes in oil, add seasonings, cook 10 minutes
3. Toast sourdough
4. Grill halloumi in dry pan 2 mins each side
5. Poach eggs in simmering water with vinegar
6. Stack: toast, halloumi, relish, egg
7. Top with dukkah and fresh herbs

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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 paste
• 2 tbsp oil
• 4 garlic cloves, minced
• 2 inches ginger, grated
• 2 lemongrass stalks, bruised
• 2 cans coconut milk
• 4 cups chicken stock
• 2 tbsp fish sauce

Proteins:

• 500g chicken thigh, sliced
• 16 large prawns, peeled
• 200g hokkien noodles
• 200g rice noodles

Garnish:

• 2 cups bean sprouts
• 1 bunch each: Vietnamese mint, regular mint, coriander
• 4 lime wedges
• Fried shallots
• Sambal oelek to taste

Instructions:

1. Fry laksa paste, garlic, ginger, lemongrass in oil
2. Add coconut milk and stock, simmer 10 minutes
3. Add chicken, cook 5 minutes
4. Add prawns, cook 3 minutes
5. Cook both noodles separately, divide into bowls
6. Pour over soup and proteins
7. Top with garnishes, serve with sambal

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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 flour
• 2 tbsp ground wattleseed
• 1/4 cup sugar
• 2 eggs
• 1 1/2 cups milk
• 1/2 cup melted butter
• 1 tsp vanilla extract

Macadamia Cream:

• 1 cup macadamias
• 1/2 cup honey
• 1/2 cup cream
• 1 tsp native strawberry gum (optional)

Toppings:

• Fresh native berries (or mixed berries)
• Extra honey
• Edible flowers (optional)

Instructions:

1. Mix dry ingredients in bowl
2. Whisk wet ingredients separately
3. Combine wet and dry ingredients until smooth
4. Pour into greased microwave waffle mold
5. Microwave 2 minutes, check, additional 30 seconds if needed
6. For cream: Blend all ingredients until smooth
7. Serve waffles with cream, berries, and honey

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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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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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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

"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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"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 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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"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.

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"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!"

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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!

"In this fresh and fabulous episode of 'The 5 Minute Chef', Chef Tony takes us on a whirlwind tour from the trattorias of Naples to the sun-soaked kitchens of Australia. With his trademark Aussie humor, Tony shares the art of crafting the perfect Speedy Caprese Salad Stack, a dish that's simpler than a two-piece jigsaw but fancier than a galah in a tuxedo.

From selecting the ripest tomatoes to drizzling balsamic like a culinary Jackson Pollock, this episode is packed with laughs, clever tips, and enough Italian-Aussie fusion to make both Giuseppe and Bruce proud. Get ready for a stack that's taller than a politician's promises and tastier than a snag at a Bunnings sausage sizzle!"

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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Speedy Caprese Salad Stack
Prep Time: 5 minutes
Cook Time: 0 minutes (5 minutes if making balsamic reduction)Serves: 2

Ingredients:- 2 large ripe tomatoes- 200g fresh mozzarella cheese- 1 bunch fresh basil leaves- 2 tablespoons balsamic vinegar (or balsamic glaze)- 2 teaspoons extra virgin olive oil- Salt and freshly ground black pepper to taste.

For Balsamic Reduction (optional):- 1/4 cup balsamic vinegar

Instructions:

1. Wash and slice the tomatoes into 3-4 thick rounds per serving.
2. Slice the mozzarella into an equal number of slices as the tomatoes.
3. Wash and pat dry the basil leaves.
4. On each plate, begin layering: tomato slice, mozzarella slice, basil leaf. Repeat to create 3 layers.
5. If making balsamic reduction: In a small saucepan, simmer balsamic vinegar over medium heat until reduced by half and syrupy (about 5 minutes). Let cool slightly.
6. Drizzle the balsamic vinegar or reduction over the stacks.
7. Finish with a light drizzle of olive oil, a sprinkle of salt, and a crack of black pepper.

Chef Tony's Tips:- For the best flavor, use the ripest tomatoes you can find. They should be red and slightly soft to the touch.- If you can't find fresh mozzarella, buffalo mozzarella or bocconcini will work great too.- Don't skip the basil! It's what gives the dish its signature fresh flavor.- This salad is best assembled just before serving to keep the tomatoes and mozzarella at their freshest.

Enjoy your stack of Italian-inspired deliciousness, mates!

"In this flavor-packed episode of 'The 5 Minute Chef', Chef Tony takes us on a whirlwind journey from the hostels of Rome to the sun-soaked kitchens of Australia. With his signature Aussie wit, Tony shares the art of crafting the perfect Pronto Pesto Chicken Wrap, a dish that's faster than a wallaby on roller skates and tastier than a Tim Tam dunk.

From rotisserie chicken shortcuts to pesto-spreading techniques, this episode is bursting with laughs, clever tips, and enough Italian-Aussie fusion to make both your Nonna and your mate Davo proud. Get ready for a wrap that's so good, it might just make you forget about Chris Hemsworth's abs... maybe."

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Pronto Pesto Chicken Wrap
Prep Time: 5 minutes
Cook Time: 0 minutes Serves: 2

Ingredients:- 2 large tortillas or flatbreads- 1 cup shredded rotisserie chicken- 4 tablespoons pesto (store-bought or homemade)- 1 cup mixed salad leaves- 1 ripe avocado, sliced- 1 medium tomato, sliced- 1/4 cup crumbled feta cheese- Salt and pepper to taste

Instructions:

1. Lay out your tortillas or flatbreads on a clean surface.
2. Spread 2 tablespoons of pesto on each tortilla, leaving a small border around the edges.
3. Divide the shredded chicken between the two wraps, placing it in the center of each tortilla.
4. Layer on the salad leaves, sliced avocado, and tomato.
5. Sprinkle crumbled feta cheese over the vegetables.
6. Season with a pinch of salt and pepper to taste.
7. To wrap, fold in both sides of the tortilla, then roll tightly from the bottom up, keeping the filling tucked in as you go.
8. Optional: For easier eating, wrap in parchment paper or foil.
9. Slice in half diagonally and serve immediately.

Chef Tony's Tips:- Don't overstuff your wrap – it's tempting, but it'll make rolling much harder!- If you're making these in advance, consider leaving out the avocado until just before serving to prevent browning.- For a spicy kick, add a few drops of hot sauce or some thinly sliced jalapeños.- Make it vegetarian by substituting the chicken with grilled vegetables or halloumi cheese.

Enjoy your lightning-fast, flavor-packed wrap, mates!

"In this sizzling episode of 'The 5 Minute Chef', Chef Tony takes us on a post-Christmas culinary adventure, transforming holiday leftovers into a mouthwatering Flash Fried Rice. With his signature Aussie wit, Tony shares the secrets of perfect fried rice while regaling us with tales of Nonna's waste-not-want-not philosophy. From veggie-chopping tips to wok-tossing techniques, this episode is packed with laughs, improvisation, and a dish that's more versatile than a kangaroo's pouch. Get ready for a stir-fry sensation that's faster than a dingo's dinner and tastier than a Tim Tam slam!"

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Flash Fried Rice
Prep Time: 3 minutesCook Time: 5 minutesServes: 2-3

Ingredients:- 2 cups cold, cooked rice- 2 eggs, lightly beaten- 1 cup mixed vegetables (e.g., carrots, peas, corn), chopped- 1 cup cooked protein (e.g., ham, chicken, prawns, tofu), diced- 2 tablespoons vegetable oil- 2 tablespoons soy sauce- 1 tablespoon oyster sauce- 1 teaspoon sesame oil- 2 spring onions, chopped (for garnish)- Salt and pepper to taste- Chili sauce (optional)
Instructions:

1. Heat oil in a large wok or frying pan over high heat until smoking.
2. Add chopped vegetables and stir-fry for about 1 minute until slightly tender but still crisp.
3. Push vegetables to one side of the wok, pour in beaten eggs, and scramble quickly.
4. Add cold rice to the wok, breaking up any clumps. Stir-fry for 1-2 minutes, mixing with vegetables and egg.
5. Add diced protein and toss to combine.
6. Pour in soy sauce, oyster sauce, and sesame oil. Stir-fry for another 1-2 minutes until everything is well combined and heated through.
7. Taste and adjust seasonings with salt, pepper, or additional sauces as needed.
8. Serve hot, garnished with chopped spring onions.

Chef Tony's Tips:- Cold rice is key for the perfect texture. If you only have fresh rice, spread it on a tray and refrigerate for 15 minutes before cooking.- Don't be afraid to use whatever leftovers you have in the fridge - fried rice is all about improvisation!- For a vegetarian version, skip the oyster sauce and use extra soy sauce or hoisin sauce instead.- If you like it spicy, add a dollop of your favorite chili sauce or some dried chili flakes.

Enjoy your lightning-fast fried rice, mates!

"In this zesty episode of 'The 5 Minute Chef', Chef Tony takes us on a nostalgic journey to his uni days, where late-night cravings and an empty fridge led to the creation of his Lightning Linguine with Lemon and Tuna. With his signature Aussie humor, Tony shows us how to transform humble pantry staples into a dish that's faster than a wallaby on red cordial and tastier than a sausage sizzle on election day. Get ready for a whirlwind of laughs, kitchen mishaps, and a pasta dish that'll become your new go-to for those 'nothing in the fridge' nights!"

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Lightning Linguine with Lemon and TunaPrep Time: 2 minutesCook Time: 8 minutesServes: 2
Ingredients:- 200g linguine- 1 can (185g) of tuna in olive oil, drained- 1 lemon (zest and juice)- 1 clove of garlic, minced- 2 tablespoons extra virgin olive oil- 1/4 teaspoon red chili flakes (optional)- Salt and pepper to taste- 1/4 cup grated Parmesan cheese or crumbled feta- Fresh parsley for garnish (optional)

Instructions:

1. Bring a large pot of salted water to boil for the pasta.
2. While waiting for the water to boil, drain the tuna and place in a large bowl.
3. Zest the lemon and add the zest to the tuna. Then juice the lemon and add to the bowl.
4. Add minced garlic, olive oil, and chili flakes (if using) to the tuna mixture. Mix well and set aside.
5. Cook the linguine according to package instructions until al dente. Before draining, reserve 1 cup of pasta water.
6. Drain the pasta and add it to the bowl with the tuna mixture.
7. Toss everything together, adding splashes of reserved pasta water as needed to create a silky sauce.
8. Add grated Parmesan or crumbled feta and toss again.
9. Season with salt and pepper to taste.
10. Serve immediately, garnished with fresh parsley if desired.

Chef Tony's Tips:- The pasta water is crucial for creating a silky sauce, so don't forget to reserve some before draining!- Feel free to add other pantry staples like capers or olives for extra flavor.- This dish is great served warm, but it also makes a delicious cold pasta salad for lunch the next day.

Enjoy your lightning-fast linguine, mates!