Chicken supreme is actually a cut of chicken, it’s the breast of chicken without the bone. As know in French, Suprême de Volaille. It’s not an actual recipe although it
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By Joel Mielle

Cruising on my motorcycle on the beautiful Mornington Peninsula in Australia, I bought a leg of lamb to barbecue on my Weber kettle BBQ. High heat, followed by slow cooking
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By Joel Mielle

Everyone has their on version of the perfect steak sandwich, this is mine. It’s a balance of flavours enabling each ingredient to enhance another without over powering. Too many ingredients
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By Joel Mielle

Potato fondant or also known in French as Pommes De Terre Fondantes is a technique used by cutting potatoes into cylinder sahpes and browning the ends while slowly braising and
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By Joel Mielle

Salmon is quite an oily hearty fish and cooked correctly can be one of the most succulent fish you can eat. It’s quick to prepare, healthy and tastes fantastic. This
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By Joel Mielle

Cooking perfect rice is not always that easy but if you know your rice then it’s not hard at all. For most Asian or Indian meal,s my preference has always
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By Joel Mielle

Thai cuisine is about lightly prepared dishes with strong aromatic flavours. Stir-fries which originated in China, require a very hot wok with a small amount of oil. The heat seals
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By Joel Mielle

The sweet potato is such a beautiful ingredient and probably underrated as a food. It’s healthy, affordable and when those sugars caramelise, they become incredible. This recipe has basic ingredients,
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By Joel Mielle

One of those proven crowd pleasing meals that’s easy to make whether for two, twenty or more. Greek chicken is simple to make, quick to prepare and easy on the
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By Joel Mielle

If you like salmon and avocados then you will love this recipe. Very simple to make and simply delicious. Make it on a BBQ or your griddle pan, if you
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By Joel Mielle

Garlic prawns or shrimps are one of those meals that deliver high returns.  It’s simple to make, quick to cook and the results equate to a fancy restaurant dish.  Of course you need
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By Joel Mielle

This recipe is another Chef collaboration as I travel to different restaurants around the world. This one is actually 10 minutes from where I live and I’m so lucky to
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By Joel Mielle