Thai Larb Salad is a staple dish in Thailand, you will find it in restaurants and also as street food. The toasted rice known khao kua gives it a crunchy
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By Joel Mielle

After travelling to Thailand, I’m always inspired by new ideas and recipes, so this is my take on Thai Fried chicken, some say it’s the best fried chicken in the
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By Joel Mielle

Baked Eggplant filled with a chicken stuffing. These eggplants also known as aubergines, are cut in half and then filled with a chicken mince and vegetable stuffing. Topped with Parmesan
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By Joel Mielle

Pizzaiola is a Neapolitan dish where meat is slow cooked with tomatoes, olive oil, garlic and white wine to tenderise the meat. It’s basically meat with a pizza flavour. The
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By Joel Mielle

Tarragon is one of the most under rated herbs and yet it’s so amazing. Used a lot in French Haute Cuisine by many great Chefs. It marries so well with
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By Joel Mielle

Sometimes you want a presentable recipe that’s quick and easy to make, well this chicken tarragon is it. Not only is it fast to make in 20 minutes, it’s delicious!
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By Joel Mielle

This is one of the best ways to make chicken wings. What makes this the best chicken wings is the double roasting. First the wings are washed with boiling water,
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By Joel Mielle

Yes Marseilles is a city in the South of France, but being close to Italy the food is strongly influenced by Italian flavours, hence this chicken dish. I should know
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By Joel Mielle

If you like any kind of fried chicken then this recipe is for you. It’s simple to make, the chicken juices remain sealed and moist, plus the beer flavoured batter
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By Joel Mielle

An Italian American chicken dish with Italian sausage. Cooked farmstyle with the bone for maximum flavour using one pot. Simple to make and the results of flavours will amaze you.
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By Joel Mielle

Butter Chicken or Murgh Makhani is always a favourite in Indian restaurants, this recipe is fairly easy and cooks the chicken in the oven. You can also cook it in
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By Joel Mielle

A very basic chicken and pasta meal made with fresh ingredients.

By Joel Mielle