Keeping Cookies Crisp If you have trouble with biscuits going soggy, try this kitchen tip from Geoff Jansz. Place some rice in a microwave-safe glass bowl and microwave for two minutes, stirring every now and then. Allow the rice to cool, and then spread it over the...
Eggplant If you’ve never eaten an eggplant before, now is a good time to start! They’re in season at the moment, which means they’re fairly cheap and the flavour is at its best. Although used mostly as a vegetable, the eggplant, or aubergine, is...
Fish and Chips Geoff Jansz demonstrates how to make great fish and chips using a simple beer batter. When it comes to choosing your fish, it really is a matter of taste. If you like white fleshed, delicate fish Geoff recommends flathead. Gemfish and shark (also known...
Pears notes Pears are wonderful eaten on their own. Either choose from traditional pear varieties such as Williams, Packham, Beurre Bosc or Corella, all of which you eat when ripe. Or just go out and try the wonderful, crisp, juicy Nashi pear anytime, which is eaten...
Worried about having to prepare a three course meal for your next dinner party? Peter Valder suggests getting around the problem by serving your guests something fairly substantial with the pre-dinner drinks. Baked ricotta is delicious, filling, easy to make, and best...
Capsicums are plentiful and inexpensive in autumn and according to Geoff Jansz, you can’t beat the red ones for their sweet taste. If you love great flavours, vibrant colours and healthy foods that fill the kitchen with wonderful aromas, why not give...
Our cave-dwelling ancestors were hunter gatherers. Their diet varied depending on where they lived, but generally the men hunted large animals and the women gathered seeds, nuts, fruit, eggs and wild greens. They ate a lot of protein and very little fat. When our...
Frumenty is a kind of porridge made from wheat boiled in milk. The recipe can be found in Medieval cookbooks, but it’s thought that the dish may even date back to prehistoric times. Although it is one of the oldest dishes in the world, frumenty still makes a...
We’ve all had bad pies with thin, runny fillings. Usually you end up wearing more than you manage to eat. Next time you feel the urge for a freshly baked pie, don’t buy one. Instead, try Geoff’s recipe for a nutritious, crusty, chicken and...
A summer heatwave: mercury rising, relentless heat and no relief in sight. Unless of course you serve your guests a chilled cucumber soup with a yoghurt and mineral water base. This recipe from Geoff Jansz is very hard to beat on a hot day. All the preparations can be...