The Humble Yum Yum Podcast with Ganesh Raj all thanks to Countdown

The Hits presents The Humble Yum Yum Podcast with Ganesh Raj on iHeartRadio, all thanks to Countdown! 

Eat Well For Less Host and award-winning restaurateur, Ganesh Raj, will use his love of life and food, to delve into the lives of a selection of celebrity guests. 

From Hilary Barry to Hollie Smith, Ganesh will find out what their favourite foods are and find out more about the part of their lives that aren't always on screen or in public.  

This is all about Family, Food and FUN. At the end of every podcast, Ganesh will also create a recipe from one of the guest's favourite meals! 

Over the past month, Ganesh sat down with Hillary Barry, Tana Umanga and Anita Wigl'it! Check out their recipes and episodes down below. 

Each week, Jono and Ben are doing a Culinary Co-lab. You could have a call from Ganesh to answer your food question and win a $200 Countdown Voucher!  

Stay listening weekdays from 6am with Jono and Ben and Ganesh could be answering your question! 

Every day’s a fresh day to enjoy Countdown’s fresh summer produce. Head instore today. 


On The Humble Yum Yum with Ganesh Raj - $20 for 4 people

Prep time: 15 mins

Cook time: 15 mins


  • 8 slices of white bread
  • 12 pieces of Fish Fingers
  • 1 cup grated Colby Cheese Countdown Cheese Block Colby
  • 1 head of Iceberg Lettuce
  • 1 Cucumber
  • Tartar Sauce
  • 4 tbl Gherkins (chopped) - Countdown Gherkins Sweet Spiced
  • 2 tbl Capers (chopped)
  • 4 tbl Mayonnaise - Countdown Mayonnaise
  • Salt
  • Pepper
  • 4 tbl tomato sauce - Countdown Tomato Sauce
  • 1 Lemon (cut into 4)
  • 1 cup Veg Oil - Countdown Olive Oil Classic


1. Slice the crust off the white bread.

2. Lightly toast the bread so it firms up a little. You can do this in a pan or a toaster. Then set aside.

3. Heat the oil, in a pan, over a medium heat.

4. Fry the fish fingers, 2-3 mins on each side, till golden brown. Set aside

5. In a bowl, mix the mayo, gherkins, and capers. Add a little pepper to taste. That’s the Tartar sauce done.

6. Spread a thick layer of the Tartar sauce on the bottom bread layer.

7. Place a layer of lettuce on the Tartar sauce followed by a layer of three pieces of sliced cucumber. Springle a tiny pinch of salt and pepper on the cucumber. And a little lemon juice.

8. Layer on the cheese.

9. Place three fish fingers on top of the cucumber.

10. Drizzle with tomato sauce.

11. Then put the final piece of toast on, as a lid, and you’re ready to tuck in.


On The Humble Yum Yum with Ganesh Raj - $20 for 4 people

Prep time: 15 mins

Cook time: 20 mins


  • 600g Rice Noodles
  • 250g Chopped Streaky Bacon (which ever one is one special) Countdown Streaky Bacon Rindless Free Farmed
  • 2 onions (chopped)
  • 8 cloves garlic (chopped)
  • 1 cup Soy
  • 1 cup chicken stock (liquid, cube or powder) Countdown Chicken Stock Liquid
  • 2 tsp sesame oil
  • 2 cups mixed frozen veg
  • 1 can (425g) baby corn (drained)
  • 1 cup chopped spring onions
  • 2 tbl veg oil
  • Salt
  • Pepper


1. Cook the rice noodles according to the instructions on the pack. Then set aside.

2. Heat the oil in a large pan, over a medium heat.

3. Chop the bacon up and fry it in the oil. You are creating flavour in the oil.

4. When the bacon starts to get crispy, add the onions and garlic and cook for 5 mins till the onions soften. You are building more flavour.

5. Next add the frozen veg and the baby corn. Sauté for 2 mins.

6. Add the soy sauce, chicken stock, sesame oil, and noodles and let the pot simmer for 3 minutes. You want to leave some liquid in the pan.

7. Sprinkle with spring onion to serve

*NOTE: Remove the bacon, and replace the stock with vege stock, to make the dish, Vegan.



  • 500 G Basa Fish (Countdown Fish Fillets Basa)
  • 4 tbsp red curry paste ( Exotic Food Asian Red Curry Paste)
  • 1 egg
  • ¼ cup corn flour
  • 8 green beans (chopped into ½ cm pieces) (Countdown’s own green beans)
  • 1.5 tbl fish sauce or soy sauce
  • 1.5 tbl lime or lemon juice
  • ½ cup chopped coriander stems (save the leaves)
  • 2 cups grated Cucumber (leave it in the bowl so the juices come out)
  • 4 tbl Trident Sweet Chilli Sauce Hot
  • Cooking Oil

* Cooked rice for 4 people


1. Make sure the fish is well defrosted. Leaving it overnight in the fridge is best. It needs to be soft enough to work with.

2. In a bowl, combine the fish, curry paste, fish or soy sauce, coriander stems, lemon or lime juice and the egg. If you have a food processor, use that to blend everything up. If not, get in there with a fork or a potato masher and get it as fine a paste as you can.

3. Add the corn flour and chopped green beans to mix and combine well.

4. Heat the oil, in a pan, over a medium heat. 4-5 tbl should be fine depending on the pan you use.

5. Take a tablespoon of the mix and lay it down on the oil. Fashion the fish cakes into 1.5-inch discs that are about 1 cm high.

6. Fry the fish cakes in the oil till then turn golden brown on each side. When finished, place them on paper towels to cool. Repeat till all the fish is cooked.

7. Drain the water from the grated cucumber. Combine with the Sweet Chilli sauce and chopped coriander leaves. Set aside.

8. Bowl up your rice, load up with fish cakes, drizzle with sauce, and you’re ready to smash it!