The Bechamel sauce originated in the Tuscan regions of Italy and later adopted by the French Chefs of Henry IV. The white sauce soon became a main ingredient in French
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By Joel Mielle

A cheese sauce is basically a white sauce known as a Bechamel sauce with the addition of cheese. This recipe is quite basic, you can enhance it with other ingredients
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By Joel Mielle

Hollandaise sauce is made by way of an emulsion using egg yolk and butter. It is known as a mother sauce in the French Haute Cuisine.

By Joel Mielle

Brush it on your ribs, pork, chicken beef and give it that intense BBQ flavour. BBQ meat has been enjoyed as far back as 700 B.C. from Iraq to Turkey.
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By Joel Mielle

This recipe is pretty fool proof and the flavour is as good as it gets. It’s the perfect addition to any chicken dish or any type of poultry.

By Joel Mielle

Chicken stock is the basis to many sauces, soups and other dishes. It’s a staple food for any kitchen and is made from chicken bones or carcasses, a few vegetables
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By Joel Mielle

Salsa means sauce in Spanish and is normally quite piquant (hot). This version uses cut vegetables rather than crushed or blended for that extra texture and freshness.

By Joel Mielle

The name means “Garlic Oil”. It can be used on grilled meats, grilled or boiled vegetables, seafood and much more. It’s also great on raw tomatoes and boiled potatoes. It
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By Joel Mielle

Make a Vegetable Stock with as many vegetables as you have lying around. Vege stocks are the best way to avoid throwing away old vegetables or trimmings. This version is
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By Joel Mielle

A mayonnaise based sauce that’s been around since the 19th century. It has a pleasing rough texture and used as a condiment usually with fried foods, seafood or BBQ grills.
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By Joel Mielle

This easy to make sauce can be made in advance, simply add to your seafood or meats stirfries. It’s packed with flavour and stores well in the fridge. Handy when
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By Joel Mielle

You can’t beat a good Italian sauce, it has so many desirable applications in the kitchen. This one has extra zing, not quite authentic but you will love the flavour.
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By Joel Mielle