Auckland chef Jeremy Schmid says many foods lend themselves to smoking. He'll run through recipes for Smoked Pork Ribs with Barbecue Sauce, Smoked Tomato and Basil Bruschetta and for dessert, Smoked Pear with Cinnamon Cream. The recipes are from Jeremy's latest book, Smoked, which contains many recipes for meat, seafood, vegetable and fruit. The focus is very much on how to add flavour, cure and prepare dishes. Jeremy Schmid has worked as a chef here and in Europe and he's also done some post graduate study at the prestigious Culinary Institute of America in the Napa Valley, California. He is currently a chef at the Officers Mess in Takapuna.