Daube is a classic French provençale dish that is made with cheap cuts of meat. It’s a red wine style casserole that’s cooked slowly for a long time. The name
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By Joel Mielle

Hachis Parmentier is known throughout France as the most popular comfort food. Originally created to use up leftover meats from the Sunday roast. The roasted meat was trimmed off the
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By Joel Mielle

This method of slow cooked beef may seem reversed, but it works with amazing results. By first baking it at a low temperature, the meat retains its moisture and cooks
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By Joel Mielle

Pork fillet or pork tenderloin is the most tender cut of meat from the animal.  They can become a little dry and really need a lot of sauce to compensate.  This
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By Joel Mielle

Cruising on my motorcycle on the beautiful Mornington Peninsula in Australia, I bought a leg of lamb to barbecue on my Weber kettle BBQ. High heat, followed by slow cooking
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By Joel Mielle

Everyone has their on version of the perfect steak sandwich, this is mine. It’s a balance of flavours enabling each ingredient to enhance another without over powering. Too many ingredients
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By Joel Mielle

Bearnaise sauce is a classic French sauce made with clarified butter and egg yolks which are emulsified in a similar way to a mayonnaise. This version is the whipped version
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By Joel Mielle

Traditionally know in French as the “Steak au Poivre” the pepper steak consists of eye fillet beef (fillet mignon) that’s encased in crushed peppercorns and cooked with a rich cream
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By Joel Mielle

Perfect roast lamb every time with this recipe. You cannot beat a Spring roast leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite
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By Joel Mielle

The rib eye is a tender cut of beef with great flavour due to the marbling of fat. It’s more common to have the bone removed in US. In Australia,
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By Joel Mielle

Steak Diane is an old classic that was popular in the 50s and 60s named after the Roman Goddess who was known for her strength, beauty and game hunting skills.
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By Joel Mielle

It’s a slightly sweet and sour dish that originated it’s names by the coal miners. It’s slow cooked using a tougher meat cut that breaks apart in its rich, brown,
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By Joel Mielle