Crepe Suzette is a French dessert consisting of crepes (thin pancakes) and a carmelised sauce of sugar and butter with orange juice. Usually served flambe with a Grand Marnier orange
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By Joel Mielle

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

By Joel Mielle

Make a Vegetable Stock with as many vegetables as you have lying around. Vege stocks are the best way to avoid throwing away old vegetables or trimmings. This version is
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By Joel Mielle

This dish packs a punch of flavours, with the slightly crunchy prosciutto, the pesto with cream cheese filling and the moist chicken breast, it’s just superb. Enjoy with a great
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By Joel Mielle

One of my favourite pizza’s probably because I grew up with this flavour where I was born in the South of France. The flavours of the anchovies and olives marry
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By Joel Mielle

A middle Eastern style cheesy dip made with healthy creamy yoghurt. If you like hummus, you will also like this.   For this recipe I used goat’s milk yoghurt, it will
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By Joel Mielle

There’s a million ways to cook gnocchi but the marriage of the sage and burnt butter is one you can’t go past. The term burnt butter indicates a nutty brown
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By Joel Mielle

Chorizo is usually a cured pork sausage made with chili peppers that originated in Portugal using traditional sausage making methods. Mixed with the fresh tomatoes, aromatic wood herbs and creamy
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By Joel Mielle

If you’re a Mac & Cheese lover, this will be your new go to recipe! It has two types of Italian cheeses, for a tasty creamy pasta and a cheesy
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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

Elicoidali is a variety of Italian pasta that’s quite similar to the rigatoni. It’s larger in size and the ridges help retain the sauce for a better eating experience.  This
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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