Coulis, a French word referring to a thick sauce made from pureed fruits or vegetables. This version doesn’t require cooking keeping the full fresh fruit flavours and can be served
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By Joel Mielle

The misleading name of pepper, was given by Christopher Columbus as it resembles a chili. They are called capsicums in Australia and new Zealand. Don’t be scared to burn the
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By Joel Mielle

Woks are made of cast iron or carbon steel, to avoid them rusting in storage manufacturers coat them with a factory oil. This oil needs to be scrubbed away before
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By Joel Mielle

Chopping an onion is a very common task in cooking meals and one of the most important cooking skills. It’s very easy to do and quite fast once you know
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By Joel Mielle

They may be fatty but they are healthy fats that help reduce cholesterol. They have 4 grams of protein which is more than other fruits. plus they are rich in
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By Joel Mielle

It’s important to avoid contamination if you wish to lengthen the shelf life of your produce. Keeping your jars germ free will ensure a much longer shelf life.

By Joel Mielle

Some people’s biggest fears are public speaking, for others it’s death, and for some it’s cooking a great pie crust. A pie crust needs to be tender, it needs to
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By Joel Mielle

A gnocchi meaning “Knot in Wood” is a dumpling made from soft dough consisting of flour, eggs and potato. There are huge variations that you can make to accompany it,
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By Joel Mielle

Quinoa is a grain crop that originated in Peru. It’s high in protein and has a pleasing nutty flavour. Great cold in salads or hot as a rice, pasta or
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By Joel Mielle

There’s a million uses for peeled tomatoes, from soups, sauces to salads.

By Joel Mielle

Sweet pastry is commonly used for desserts like tarts, pies, mini tartlets butter cookies and more. It’s easy to freeze, so you can always make extra an extra batch.

By Joel Mielle

Oregano is a herb from the mint family, it prefers growing in warmer temperatures. It’s an important cooking herb used for its strong pleasing flavours. It’s been a staple herb
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By Joel Mielle