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

There’s crunch and then there’s crunch! These fried onion rings are called Epic crunch because they are crunchy not only when they’re out of the fryer but even later, they
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By Joel Mielle

This has to be beyond the ultimate dessert for chocolate lovers, great for Valentine’s day or any occasion to express your Love. I believe the chocolate lava cake, like all
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By Joel Mielle

Tarragon is one of the most under rated herbs and yet it’s so amazing. Used a lot in French Haute Cuisine by many great Chefs. It marries so well with
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By Joel Mielle

There’s something incredible about the taste of home made cooked donuts. But not just the taste, the smell of fried donuts will drive you crazy! This recipe uses Nutella, a
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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

Nothing quite beats the taste of freshly made ravioli and home made ones are even better. This sage and butter recipe is a classic combination of flavours that will never
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By Joel Mielle

Sometimes you want a presentable recipe that’s quick and easy to make, well this chicken tarragon is it. Not only is it fast to make in 20 minutes, it’s delicious!
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By Joel Mielle

The best cream of mushroom soup recipe you will find. Perfect for those cold wintery days by the fire. Serve it with a grilled piece of toast coated with butter,
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By Joel Mielle

This is one of the best ways to make chicken wings. What makes this the best chicken wings is the double roasting. First the wings are washed with boiling water,
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By Joel Mielle

These crab and corn fritters make a great starter or appetizers. They are simple to make and your guests will love them. Serve with a mayonnaise or an aoli.

By Joel Mielle

Nothing quite beats the taste of freshly made ravioli and home made ones are even better. It’s fairly simple and ideally you will need a pasta machine, if you don’t
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By Joel Mielle