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

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

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

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

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

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

Made in 5 minutes, there’s no better lunch! An Italian Caprese salad is one of those dishes that simplicity makes it shine. Like any classic item, whether it being art,
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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

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

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