Once you start making these classic French egg delights, you won’t stop. One of the best egg breakfasts you can make due to its versatility, and it can be made
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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
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By Joel Mielle

This is a dish for when you want something comforting, but don’t want to spend hours in the kitchen. It’s also perfect for when you need to use up some
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By Joel Mielle

A comforting tomato based spaghetti meal you will love! Similar to Pasta Amatriciana but using Pancetta and Parmesan instead. This recipe uses the pancetta for its fat to create this
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By Joel Mielle

This Braised Cauliflower Side Dish recipe is a delicious and healthy way to enjoy a nutrient-rich vegetable. The smoked paprika gives it a nice smoky flavour, while the Braised Cauliflower
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By Joel Mielle

En papillote is a cooking method whereby the food is inserted into a folded parcel. Usually made from foil or folded parchment paper. I prefer paper as the fish steams
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By Joel Mielle

Basil aioli has to be made with fresh basil. It’s great on fried fish, poached salmon, boiled vegetables etc. Basically anything boiled or poached.

By Joel Mielle

This French recipe is all about flavour, freshness and simplicity. See my mashed potato recipe, but try and keep this one a little firmer.  You start by boiling cutting then
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By Joel Mielle

A super tasty mushroom sauce I used to make at my French restaurant. And you don’t have to be a Chef to make this one, it’s so easy. Any true
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By Joel Mielle

Indonesian food at its best with its intense and complex taste. Rendang curry is one of those recipes that’s enjoyed in Indonesia by the rich and the poor alike, even
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By Joel Mielle

For me, Bruschetta has to be tomato and basil. The basil has to be fresh and the tomatoes ripe, as in this case, semi dried for am intense sweet flavour.
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By Joel Mielle

A dish made in around 20 minutes, that’s healthy, simple to make and tastes even better!  To make the classic wrapper for Papillote, parchment paper is the most popular.  In
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By Joel Mielle