Food Science Episode 1 results are in!

Friday, April 29, 2016 10:31 am
Reading Time: 2 minutes

By Kirste Oates

Food, a topic close to both Kirste and Morro’s hearts.

But forget cronuts (croissant and donut combo) and turducken’s at Christmas (yep a chicken stuffed into a duck stuffed into a turkey, I know right?).  Kirste and Morro are here to create the next hybrid food sensation right here on the Brekky show.

That’s right- every Friday is ‘Food Science’ Day where they are going to combine two foods to create something special-they hope. In fact they are going to score each one to see which of these delectable delights comes out as the king of all combos.

The first food science experiment was a cracker- Bacon Jam.. mmhmm drool fest begin.


After chowing down on a mouthful each the verdict was in…this was a great combo! Morro went in hard with a 9.5 while Kirste came in with a 9 out of 10- not a bad start. In fact Kirste couldn’t get enough of the stuff…



We’ve decided to share the recipe on this one cause we know you want it!

Bacon Jam


  • 450g smoked bacon, cut into 1-inch pieces

  • 3 cloves garlic, roughly chopped
  • 1 medium onion, diced

  • ¼ cup dark brown sugar
  • 1 tbsp hot sauce
  • ½ cup coffee
  • ¼ cup apple cider vinegar
  • ¼ cup maple syrup

  • Black pepper to taste

  • Extra water


  • Fry the bacon in batches until lightly browned and beginning to crisp. Remove to paper towel-lined plate and set aside.

  • Fry the onion and garlic in another pot with a little olive oil on a medium heat until translucent.

  • Add the bacon to the onions and garlic. Add the rest of the ingredients and half a cup of water. Simmer for 1 hour, stirring regularly. Add water if needed.

  • Jam is done when you can’t tell the onions from the bacon. Cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam”. Refrigerate up to two weeks.

Week one: Bacon Jam 9.25/10

Stay tuned to see if next week’s combo can come up with the goods.

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