The rib eye is a tender cut of beef with great flavour due to the marbling of fat. It’s more common to have the bone removed in US. In Australia,
Read More >>

By Joel Mielle

Steak Diane is an old classic that was popular in the 50s and 60s named after the Roman Goddess who was known for her strength, beauty and game hunting skills.
Read More >>

By Joel Mielle

It’s a slightly sweet and sour dish that originated it’s names by the coal miners. It’s slow cooked using a tougher meat cut that breaks apart in its rich, brown,
Read More >>

By Joel Mielle

With the herb flavours and the sealed juices, these cutlets ideally served with mash potato make a fantastic dinner. You can also prepare them in advance for dinner parties.

By Joel Mielle

Sometimes you simply want a no fuss recipe with maximum result. This pork recipe is very easy, sorry there’s no crackling just succulent pork meat. I cooked this on holidays
Read More >>

By Joel Mielle

This pork stuffing is wrapped in bacon, made with bread, herbs and pine nuts and is sure to bring out the festive in you for Christmas or Thanksgiving. Enjoy it
Read More >>

By Joel Mielle

A well know Greek fast food consisting of BBQ’d meat on a skewer and wrapped in pita bread usually with vegetables. The word “Souvlaki” actually means “Skewer”. Souvlaki is traditionally
Read More >>

By Joel Mielle

There’s something magical about slow cooking. It tends to bring out additional flavours that normally seem absent. This pull apart lamb is truly to die for. It’s quite easy to
Read More >>

By Joel Mielle

There’s a hundred ways to cook a steak but for me, this method has always given me amazing results. The action of flipping your steak regularly keeps the juices in
Read More >>

By Joel Mielle

Saltimbocca meaning “jump in the mouth” is usually an Italian dish prepared with veal, the combination of the sage and the prosciutto are a perfect marriage. The perfect marriage of
Read More >>

By Joel Mielle

A Greek version of Moussaka consisting of layers of eggplant and potato, it’s very similar to a lasagna without the pasta. Serve it with a Greek salad for a perfect
Read More >>

By Joel Mielle

Named after the Duke of Wellington, this old classic recipe normally known as Beef Wellington, is replacing the beef with the pork tenderloin cut, pork fillet.

By Joel Mielle