Welcome to my kitchen, where recipes are designed for the home cook who wants to understand not just what to do, but why.
Drawing on knowledge gained from conversations with chefs, extensive reading, and years of hands-on experience, my approach focuses on the middle bits – the techniques, the timing, the subtle details that transform good food into something special. Each recipe includes extended notes to help you truly grasp the process, because when you understand the principles, you can adapt them to any ingredient.
These aren’t just instructions – they’re invitations to learn, experiment, and make each dish your own.
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Geoff’s Responsible Burger – Sustainable Carp with Garden Herb Sour Cream Burger or Fish Balls – Your Sustainable Choice…
⏱️ Enjoy with your favourite beverage | 4 min readCarp is often overlooked, but it’s a surprisingly versatile, sustainable, and flavourful fish that shines when given the right treatment. Trying this carp burger recipe is not just about embracing a new protein source – it’s about transforming an underappreciated fish into a delicious, healthy meal…
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GEOFF’s Chai Spiced Porridge…
⏱️ Enjoy with your favourite beverage | 5 min readI have loved masala chai blends from my work trips to India in the late 2000. This reminds of my love chai tea or Christmas in the Austrian Alps in 2005. It takes me to places and great memories. The addition of dates and pistachios also…
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GEOFF’s Goolwa Pipis and Spaghetti…
⏱️ Enjoy with your favourite beverage | 4 min readGoolwa Pipis from the Goolwa Pipi Co. come live, fresh, and de-sanded – wild caught from the pristine waters off the Coorong National Park and supplied through Fair Seafood SA. That last detail changes things in the kitchen: no worrying about grit in the finished pasta.…
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GEOFF’s Pasta and Prawns Recipe…
⏱️ Enjoy with your favourite beverage | 4 min readSpencer Gulf prawns don’t need much, and that’s the point. I’ve been cooking this in under twenty minutes for years – it started as a weeknight fix when I had good prawns and didn’t want to do anything complicated with them. I source mine through Fair…
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GEOFF’s Potato and Leek Soup…
⏱️ Enjoy with your favourite beverage | 5 min readPotato and leek soup has been in my winter rotation for years, and its value to me goes beyond the bowl. The base doubles as the starting point for my mashed potato – I hold some back before blending, add butter, cream and cheese, and it…
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GEOFF’s Fresh Fig, Walnut and Rye Bread…
⏱️ Enjoy with your favourite beverage | 7 min readThe memory that sits behind this loaf takes me back to 1990 and the opening of a hotel at Brighton Le Sands in Sydney. I was there with my significant other for breakfast, and what stayed with me wasn’t the standard continental breakfast or the coffee…
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GEOFF’s Spiced Fresh Fig Cake with Honey Mascarpone…
⏱️ Enjoy with your favourite beverage | 5 min readThere’s a short window each autumn when fresh figs are at their peak, and I was lucky enough to pick these directly from Willabrand Figs – fruit straight off the tree doesn’t get much better. My preference for a cake like this is Spanish figs –…
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GEOFF’s Crustacean Stock…
⏱️ Enjoy with your favourite beverage | 6 min readFor years, I threw away prawn heads, crab shells, and crayfish bodies without a second thought. Then, while developing my Sand Crab Lasagne a dish inspired by those unforgettable nights at Il Centro in Brisbane – I realised the shells I was discarding were the most…
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GEOFF’s Baked Ōra King Salmon with a Yoghurt Tahini and Macadamia Dukkha…
⏱️ Enjoy with your favourite beverage | 5 min readThis baked Ōra King Salmon is one of my absolute favourite dishes when I’m entertaining – it looks spectacular on the table yet requires minimal effort. I source my Ōra King Salmon from Fair Seafood in Adelaide. This premium fish comes from the pristine, cold waters…
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GEOFF’s Sardines for Brunch, Lunch, Share or Dinner Two Ways…
⏱️ Enjoy with your favourite beverage | 5 min readFresh sardines are one of the great unsung heroes of Australian coastal cooking, and I never tire of finding new ways to bring them to the table. I grew up knowing sardines mainly from a tin, but once I started buying them fresh from the market…