Geoff Jansz demonstrated how to make a simple but full flavoured pasta dish, which balances the smoky characteristics of the fish with the light, creamy texture of pasta and vegetables. Geoff said this recipe is perfect for a romantic dinner, and is guaranteed...
Geoff Jansz demonstrated a foolproof cooking method for Calrose rice. Ingredients 3 cups water1 tsp salt2 cups Calrose rice Method Put the salt and water into a large saucepan and bring to the boil. Add the Calrose rice. Stir, and bring back to the boil. *(Tip:...
Potato salad is a great accompaniment to cold meat, schnitzels and summer barbecues. There are lots of complicated recipes, but Peter Valder has a very simple one. Ingredients 2 large potatoes, peeled and cubed 100ml spring onions, chopped 125ml mayonnaise 50ml white...
Prunes have always been valued as a laxative, because as well as being a great source of fibre they also contain sorbitol and some organic acids that stimulate the large bowel. Even prune juice, which has virtually no fibre, has a laxative effect. However, Dr Rosemary...
Health and fitness expert, Dr Garry Egger, looked at the link between obesity and pain in the knees, hips and ankles. Garry says it’s no coincidence that as Australians get fatter, complaints about arthritis increase. There are genuine cases of arthritis that...
According to Jackie French, the quince (Cydonia oblonga) was once sacred to Aphrodite, the Greek goddess of love and beauty. In autumn quinces turn yellow, give off a strong, fruity aroma and fall off the tree. That’s when they are fully ripe and ready to eat....
In this recipe Geoff Jansz combines the deliciously tart, fruity flavours of rhubarb with a traditional bread pudding. Ingredients 8 stalks rhubarb, trimmed and chopped 1 cup sugar juice and zest of 1 orange 8 firm pears, cored, peeled and chopped 3 eggs 1 cup milk 1...
In our segment Geoff Jansz demonstrated how to make a traditional risotto with a rich, complex flavour. Geoff said the secret to this recipe was the use of different mushroom varieties, including wood ear, yellow oyster, shiitake, Swiss brown, shimeji, enoki red and...
Geoff Jansz visited the Golden Century Restaurant in Sydney’s China Town, to find out how to make the perfect fried rice. The Managing Director, Eric Wong, told Geoff that it’s easy to tell a good fried rice from a bad one. In a good fried rice, the...
Jackie French showed how to jazz up boring meat dishes with a spicy orange chutney. The bad news is that once you’ve made the chutney you’ll have to wait about three weeks for the flavours to mature. However, Jackie says this delicious chutney is...