Simplicity at its best, the Tarte Tatin is basically sugar apples and pastry yet it taste absolutely divine. Originally cooked in a copper pan with coals placed on top, today
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By Joel Mielle

Soubise sauce is an old School French white onion sauce. You could use the same sauce for other meats such as lamb, veal or even fish. It’s traditionally made with
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By Joel Mielle

There are many different versions of beef bulgogi and this is mine, very close to the traditional. The key to delicious beef bulgogi is in the marinade, which typically includes
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By Joel Mielle

For the health conscious, this breakfast is recommended for weight loss but it simply tastes great as a healthier option. It energises you and keeps you going until lunch time.
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By Joel Mielle

If you’re been watching my travel volgs (see vlog024), I picked up this fried banana spring roll recipe from Chef Made at Villa Zelie in Bali. See my crepes recipe
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By Joel Mielle

Sometimes you want that quick meal without too much fuss, but let’s face it, it still has to taste delish! Well this is the meal, if you’re organised with ingredients
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By Joel Mielle

This Spicy fish in Garlic Paprika Sauce is inspired by Mediterranean flavours and North African spices. The bold mix of smoked paprika, garlic, and caraway gives the dish its rich
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By Joel Mielle

These puff pastry puffs are the perfect comfort food, with their flaky, buttery layers wrapped around a creamy, cheesy filling that’s bursting with flavour. Try and taste one as I
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By Joel Mielle

One of my favourite pizza’s has to be the original Marguerita pizza. You cannot find a better combination despite its simplicity. With the right crust, the perfect sauce, fresh cheese
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By Joel Mielle

Fish and fennel have always been a marriage made in heaven. This recipe takes it up a notch by braising the fennel and using its caramelised juices to enhance the
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By Joel Mielle

This classic Italian Osso Buco is slow-cooked beef shanks in a rich tomato and wine sauce, topped with zesty gremolata for that fresh finish. The name means “bone with a
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By Joel Mielle

Simple to make, with the skin on, rustic garlic, thyme and of course butter. A great accompaniment to any main meal or for that special Thanksgiving or Christmas roast.

By Joel Mielle