Parmigiana is presumably a Southern Italian dish basically made with fried eggplant or aubergine, cheese and tomato sauce. There are a lot of variations and I learnt this one from
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By Joel Mielle

Zabaglione, an Italian simple and delectable dessert made with few basic ingredients.  It’s made with  egg yolks, sugar and Marsala or another form of liqueur.  It’s a very light, whipped
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By Joel Mielle

I love this style of pasta dish as it’s so simple to make.  Rigatoni is a tube shaped pasta that varies in lengths.  It comes from an Italian word which
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By Joel Mielle

Caprese salad is one of those dishes that simplicity is what makes it shine.  Like any classic, whether it being art, music or food, you cannot add to it to
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By Joel Mielle

Minestrone soup which means “Big Soup” has always been a favourite of mine. It has so many goodies and can be served as a first course or a main meal
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By Joel Mielle

I shot this video near where I live in Mt Martha Australia, it’s a beautiful reserve named The Briars full of birdlife and Australian native animals. Linguine is a similar
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By Joel Mielle

Risotto is traditionally a Northern Italian dish, it’s made using a high starch rice such as Arborio or Carnaroli and other rounded short grain rice. Arborio seems to be the
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By Joel Mielle

Tagliatelle also known as “Tagliolini” which means to cut, is a long flat ribbon shaped, egg pasta ideal for thicker sauces. This recipe is a little similar to the cream
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By Joel Mielle

An awesome combination of flavours makes this dish incredibly tasty. There are many variations of this recipe, this version has more of a Southern Italian influence with olives and anchovies.
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By Joel Mielle

Very simple to make under 30 minute meal. The cream and Parmesan cheese, flavour the chicken keeping it moist in its prosciutto wrapping.

By Joel Mielle

This oven cooked casserole is a little different as the lid is removed through the cooking process allowing the skin to crisp up. The meat is juicy and tender, the
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By Joel Mielle

An Italian dish normally made with veal but works equally as well with chicken thighs.  This version is braised with Marsala wine and white wine.  The sauce is thickened with
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By Joel Mielle