Crispy meringue outside, light soft marshmallow inside, topped with cream and fruit. This recipe is a rustic version, nothing fancy, simple to make and delicious. Originally named after the Russian
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By Joel Mielle

Why this is the best hot chocolate you will taste. If you’re a purist hot chocolate lover, then this recipe is for you. No gimmicks or additives, just a pure
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By Joel Mielle

It’s important to avoid contamination if you wish to lengthen the shelf life of your produce. Keeping your jars germ free will ensure a much longer shelf life.

By Joel Mielle

Oregano is a herb from the mint family, it prefers growing in warmer temperatures. It’s an important cooking herb used for its strong pleasing flavours. It’s been a staple herb
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By Joel Mielle

Curly fettuccine is an elegant and appealing shape as it grips onto any sauce giving you maximum flavour with each bite. It’s also known as Tripolina. Try this recipe reflecting
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By Joel Mielle

This was one of the most popular dishes in my restaurant days. Potato Rosti is originally a Swiss invention and usually larger in size. You may also call this, a
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By Joel Mielle

As much as I love traditional pizzas , occasionally its good to steer away from the norm and try something different. The marriage of the goat cheese, sweet potato and
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By Joel Mielle

It’s actually quite simple to make, place your ingredients in a food processor, fill the chicken using a pipping bag, and bake with two slices of cheese. Make a batch
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By Joel Mielle

A magical warm soft cheese recipe for the winter months. There’s no better holiday appetiser especially in Winter, for Christmas or thanksgiving. What could be better than warm melty cheese
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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