This has to be another one of my favourite chicken recipes. Marsala wine, a fortified wine that originated in Sicily similar to Sherry or Madeira makes this dish dance! The
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By Joel Mielle

You may not be a master pastry chef but all your friends and family will think otherwise after baking this apple delight.  If you like apple pie, then these are
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By Joel Mielle

A classic Sicilian pasta dish that can be made with fresh or canned sardines.  As canned is far easier to obtain, I chose that option.  It’s different from traditional pasta as
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By Joel Mielle

The marriage of leeks and scallops had to be sent from the heavens. If you’re looking at impressing your friends, your Valentine or VIP guests, then look no further then
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By Joel Mielle

Unlike traditional breads, Chapati or roti bread is simple to make as there’s no yeast, so no proving. It only requires five minutes of kneading, ten minutes of resting and
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By Joel Mielle

Parmesan, Pesto and Chicken. Just those three words alone are enough to make me salivate. Put them together in a creamy sauce and wow! It’s so simple to make, and
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By Joel Mielle

Parmigiana is presumably a Southern Italian dish basically made with fried eggplant or aubergine, cheese and tomato sauce. There are a lot of variations and I learnt this one from
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By Joel Mielle

A great and healthy salad with moist poached chicken breast. This recipe is similar to one I had in Positano Italy. The chicken is succulent and tender and the salad
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By Joel Mielle

There’s nothing better than BBQ chicken if the chicken is done right. Most of the time chicken breasts are overcooked and very dry. I used a kettle style BBQ for
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By Joel Mielle

A Mille Feuille is a traditional French dessert meaning “Thousand Leaves” referring to all the layers in the puff pastry. It’s also known as a “Napoleon” and is made with
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By Joel Mielle

Pastry cream or as know in France “crème patissière” is a french custard filling used for a variety of pastries. It can be used for cakes, tarts, slices and as
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By Joel Mielle

A Churro is a fried dough pastry, similar to choux paste. This recipe to me is the best Churros recipe because it’s soft and moist on the inside and super
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By Joel Mielle