One of the nicest chicken you will taste, and it’s so easy! On your griddle pan or home BBQ, this recipe for yogurt marinated chicken skewers is a delicious and
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By Joel Mielle

Dahl is a term used for a variety of dried lentils, peas, or beans that have been split and husked. Dahl is a staple food in South Asian and Indian
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By Joel Mielle

Chicken Biryani or Murgh Biryani, is a classic Indian dish that has captured the hearts and taste buds of food lovers around the world. The recipe typically calls for a
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By Joel Mielle

Beef Stroganoff is a traditional Russian dish that is made with sautéed pieces of beef, mushrooms, and onions (I prefer shallots) that are cooked in a sour cream-based sauce. It’s
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By Joel Mielle

Crispy Tempura shrimp is a dish that many people love, a popular dish in Japanese cuisine.   The first secret to making crispy Tempura shrimp is to use a light
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By Joel Mielle

Peperonata is an Italian traditional dish that’s made with an assortment of bell peppers or capsicums, with tomato sauce and basil.   There are a thousand uses, like bruschetta, on top of
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By Joel Mielle

A one pan French chicken stew made with very basic ingredients.  The term “Fricassée” means to fry and to break in pieces.  The chicken is first browned in butter then
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By Joel Mielle

A simple satisfying healthy meal that can be made in minutes.  The cauliflower is first caramelised in the pan then braised in vegetable stock.  Then topped with a lemon, chili
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By Joel Mielle

This sauce should be called a miracle sauce! It’s so quick to make with few basic ingredients. The taste is out of this world! In this recipe, I used snapper
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By Joel Mielle

This salmon recipe is simple to make and truly packs a punch of flavours. It has it all, fat, acid, fruitiness, sugar, salt and umami. It’s slightly charred under the
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By Joel Mielle

Soubise sauce is an old School French white onion sauce. You could use the same sauce for other meats such as lamb, veal or even fish. It’s traditionally made with
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By Joel Mielle

A simple risotto made with Italian sausage, peas and saffron spice. A good risotto should be creamy without cream and cooked al dente like pasta. Nothing worse than a gluggy
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By Joel Mielle