Tortiglioni is another version of a tube pasta similar to rigatoni. This version uses Italian style beef Ragu that’s been slowly braised for that intense flavour. Topped with grated Parmesan
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By Joel Mielle

The easiest and fastest pesto recipe. Great for pasta, pizza, dips, soups, omelets, toasted bread and so much more. Keep a jar in your fridge. Let me know how you
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By Joel Mielle

There’s gravy and there’s amazing gravy. You guessed it, this one is amazing because of all the roasting caramelisation that takes place. A perfect gravy for your Christmas or Thanksgiving
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By Joel Mielle

Rumour has it that mayonnaise claimed its name by way of a printing press error. Mayonnaise is an emulsifying process made by slowly pouring oil to an egg yolk while
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By Joel Mielle

Make this sauce yourself, it really doesn’t take long and the difference to the bought one is immeasurably tastier than the best of supermarket sauces you can find. Marinara sauce
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By Joel Mielle

The Bechamel sauce originated in the Tuscan regions of Italy and later adopted by the French Chefs of Henry IV. The white sauce soon became a main ingredient in French
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By Joel Mielle

A cheese sauce is basically a white sauce known as a Bechamel sauce with the addition of cheese. This recipe is quite basic, you can enhance it with other ingredients
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By Joel Mielle

Hollandaise sauce is made by way of an emulsion using egg yolk and butter. It is known as a mother sauce in the French Haute Cuisine.

By Joel Mielle

Brush it on your ribs, pork, chicken beef and give it that intense BBQ flavour. BBQ meat has been enjoyed as far back as 700 B.C. from Iraq to Turkey.
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By Joel Mielle

This recipe is pretty fool proof and the flavour is as good as it gets. It’s the perfect addition to any chicken dish or any type of poultry.

By Joel Mielle

Chicken stock is the basis to many sauces, soups and other dishes. It’s a staple food for any kitchen and is made from chicken bones or carcasses, a few vegetables
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By Joel Mielle

Salsa means sauce in Spanish and is normally quite piquant (hot). This version uses cut vegetables rather than crushed or blended for that extra texture and freshness.

By Joel Mielle