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

You will never buy chicken liver pâté again! There’s no better spread over slices of baguette or your favourite cracker. Silky and smooth, it’s the perfect appetizer everyone loves. Ideal
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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

For a romantic meal, a celebration or just because you love them, oysters should be eaten more often. This Oysters Gratinées recipe is very simple to make with few ingredients,
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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

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

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

A very simple combination pizza utilising whole prawns or shrimps with a beautiful fresh aromatic garlic pesto. Watch out for the beautiful smells emitting from this scrumptious pizza, it can
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By Joel Mielle

A Frittata is an egg-based dish, like an omelette with a mixture of ingredients, it originated in Italy. The word “Frittata” is similar to the meaning of “Fried” and is
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By Joel Mielle

Woks are made of cast iron or carbon steel, to avoid them rusting in storage manufacturers coat them with a factory oil. This oil needs to be scrubbed away before
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By Joel Mielle

A simple and healthy fish dish, with a hint of smokiness you will love. Chimichurri is a type of cold uncooked sauce or topping. Its origins are from Argentina and
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By Joel Mielle

If you like fresh sardines, you will love this recipe.  Very simply done by crumbing (breading) the sardines, then frying them in olive oil.  They are then topped with crispy
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By Joel Mielle