2GB is about to launch into the dizzy heights of celebrity cooking shows with a 1 hour program on Tuesday nights called "More than Food".

Presented by celebrity Chef Janelle Bloom  and Glenn Wheeler, "More Than Food" promises to tantalise the taste buds, stir the senses, educate and entertain.

"In a radio first, we've established an emergency hotline for listeners who need help with anything from dinner tonight, a party on the weekend, or just how to get the perfect pork crackling! And if I need to call in a favour from an expert I'll be calling on some of my mates from some of Sydney’s leading restaurants to share their thoughts too. Whether listeners are on their way home or already at home, we will be their food & wine search engine."

"As the name suggests it will be MORE than just food. We'll also talk about wine and restaurants, what's on in town, as well as dropping into listeners' kitchens to find out what they're cooking and possibly offer a few creative tips" says Wheeler.

The program is intended to be very listener interactive with emails and openline calls providing listeners with every opportunity to be involved.

Watch this space for coming events and promotions!

Glenn Wheeler has returned to the airwaves of 2GB and says "It's great to be back – thanks for the opportunity!".

Glenn has enjoyed success as a talkback presenter on Sydney radio stations 2GB and 2UE, as well as appearances on Seven's Sunrise and Weekend Sunrise programs, as well as New Idea TV. Read More...

Visit Glenn Wheeler's website

Glenn's other shows on 2GB

WHEELER!: Everything you want in a Saturday night radio show- and possibly a few bits you don't...Fast, fun and environmentally friendly.
Saturdays from 7 PM till midnight

THE TRAVEL SHOW: The Travel Show will answer your every question about every destination. We'll take you places and introduce you to some amazing people
Mondays from 7 PM

Glenn's Stuffed Capsicums:

Ingredients:

5 very large red capsicums (sweet peppers)

500 gm (1 pound) beef mince

1 large onion chopped

2 teaspoons chopped garlic

1 teaspoon Bonox

2 teaspoons stock powder

6 heaped tablespoons rice

2 cups boiling water Salt and pepper to taste

2 cups grated cheese

Extra grated cheese, optional

Method: Cook mince, onion and garlic together in a pan till browned for 15 - 20 minutes. Pre heat oven to 180 degrees Celsius. Add Bonox, stock powder, rice and water. Cook gently on low heat, with lid on pan, until rice is cooked and all the water is absorbed. This will take about 25 minutes. Add salt and pepper if liked. Put mixture aide to cool slightly. Add grated cheese and mix well. Cut capsicums in half and carefully remove the seeds and stem sections.

Pack the meat mixture into the capsicums. Carefully cut the filled capsicum halves lengthwise into two or three sections. Place on lined baking tray. Bake at 180 degrees Celsius (about 360 degrees Fahrenheit) for about 30 minutes. Optional - sprinkle on a little extra grated cheese and return to oven until cheese has melted. Serves 6 - 8

Chopping boards:

I am a wooden board girl. They are more hygienic although not everyone agrees but they are much kinder on your knives so if you have good knives so important to look after them so they last a life time. To clean wooden board- at least once week, wash in hot water then dry it off with clean tea towel.

Make a paste from spoonful of bicarbonate soda and enough cold water so thick paste. Smear over both sides board and leave to dry, it may change colour as this bicarb absorbing impurities.

Leave 30 mins then rinse off in hot water and leave to dry in sun. Every few weeks rub board with vegetable oil.

Stop tomato paste & curry paste mouldy:

Either bacteria in air or dirty spoon that poke into paste, so first use a clean dry metal teaspoon to remove from the jar, press unused paste firmly down into the jar so nice and compact, then drizzle olive oil or peanut oil over the top of the surface, this prevents air contaminating the paste, you can tip that oil off and use it in cooking next time you require the paste!

Extending life of pre-cut meats from the deli:

If you buy meat from supermarket you know they just throw it into plastic bag, once you get home wrap in greaseproof paper then store in an airtight container this will keep at least 2-4 days longer- plastic causes meat to sweat which produces moisture which turns meat slimy and causes it to deteriorate much quicker- if you buy meat from good deli they always wrap it in paper and that’s why! They care about food.

Tandoori chicken: Stir heaped tablespoon of tandoori paste through greek yoghurt and add 1-2 pieces chicken thigh. Marinade in fridge as long as you can then roast rack in 250C oven for 15 mins until charred around edges and cooked through. Served with steam rice, dollop of yoghurt with grated cucumber & pile spinach leaves.

Steak sandwich: Buy 1 minute steak from butcher, pan-fry over very high heat for 1 minute either side and put between 2 pieces healthy bread toasted with salad, onion jam.