Easy Mediterranean Roast Chicken Recipe! Let’s be honest, sometimes even a chef needs a simple quick meal! But it has to deliver and this sunny one-pan Mediterranean roast chicken truely
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By Joel Mielle

Toasted walnuts, crisp apples, creamy dressing, add some smoked chicken and it’s magic. This is my lighter, fresher take on the classic Waldorf salad, first made at New York’s Waldorf
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By Joel Mielle

Grilled, golden, and deeply spiced, these chicken thighs are marinated in garam masala, lemon, and yoghurt for a tender, rich flavour that’s easy to make but tastes restaurant-worthy. Ever since
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By Joel Mielle

Looking for something bold, fresh, and super easy to shake up your dinner routine? Fajitas began on Tex-Mex ranches, where grilled strips of beef were wrapped in warm tortillas. This
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By Joel Mielle

One pan, maximum flavour chicken that’s juicy inside with crispy skin outside. This French-style roast chicken is pure comfort food. It’s called Poulet aux 40 gousses d’ail, which means chicken
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By Joel Mielle

Unlock Restaurant-Quality Flavour: The Secret to Rich Chicken Stock How to make homemade chicken stock, what chefs call liquid gold. Never buy stocks from cardboard boxes, in supermarkets. Those stocks
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By Joel Mielle

This French inspired walnut-crusted chicken is all about texture and flavour. The tender chicken fillets soak up a thyme infused marinade, then get coated in a golden walnut crust for
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By Joel Mielle

Soft, silky chicken and rice bursting with flavour! This dish is called Hainanese Chicken Rice, and when I travelled to Singapore it appeared to be one of the most loved
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By Joel Mielle

This spring-inspired chicken dish is packed with fresh seasonal favourites, think juicy asparagus, sweet peas, and vibrant herbs tossed through fluffy couscous. The golden seared chicken gets a quick lemony
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By Joel Mielle

This comforting dish blends French flair, Hungarian warmth, and Spanish soul into one creamy chicken masterpiece. It’s a simple fusion stovetop recipe with rich flavours from sweet paprika, dry sherry,
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By Joel Mielle

This is an easy weeknight one pan recipe, simple to make and it truly delivers. You don’t need to fuss with homemade aioli either, just grab some good quality mayonnaise,
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By Joel Mielle

One of the most beloved meals in Australian pubs, the Chicken Parmigiana, or “Parma” as Aussies call it, is a golden-crisp masterpiece. It’s usually what I order at a pub
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By Joel Mielle