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Tapenade   Geoff demonstrated how to make tapenade, a delicious olive and caper spread. It's quick and easy to prepare, and is ideal to serve with pre-dinner drinks. Try it with sourdough bread, bruschetta, focaccia, or anything...

The rich flavour of rainbow trout lends itself well to tea smoking, an ancient Chinese method of cooking. You can either catch the trout yourself or buy a farmed trout. This cooking method generates a lot of smoke,...

Ten Minute MealAfter a tough day at the office and a stressful drive home in peak hour traffic many busy people just can't face getting out the pots and pans and cooking a meal. Geoff...

Tenderising Have you ever cooked calamari only to find it's chewy or cooked a steak that ends up with the texture of an old boot? Geoff Jansz has a great tip from mother nature that will turn the...

Kiwifruit contains an enzyme that helps to tenderise meat. Just pop a kiwifruit into a food processor or blender, and puree. Use the puree to coat both sides of your steak. Cover and refrigerate the steak for...

Thai Chicken and Citrus Salad As the weather warms up it's time to start thinking about salads. Geoff Jansz took full advantage of...

Thai Fish CakesOne of the best things about visiting Thailand is the food. Geoff Jansz says fish cakes or Tod Mun Pla are delicious and they're easy...

You'll find many pumpkin varieties at your local fruit shop, including the large 'Queensland Blue', 'Japanese', 'Butternut' and 'Hubbard' (really a winter squash). Geoff Jansz loves cooking with butternut pumpkins, which are pear-shaped, with deep orange flesh and...

Geoff Jansz demonstrated how to make Tom Kha Gai (pronounced 'tom car guy'). This authentic Thai chicken soup for two is simple, fresh and very fast to prepare. Ingredients 100g chicken breast 400ml chicken stock 400ml coconut...

When you buy the January 2011 issue of Burke’s Backyard magazine, on sale now nationally, you’ll find a packet of Winter Tomato seeds attached to the cover. These special tomato varieties come from cool climate zones, where summers...