Soupe au pistou is a hearty pesto style bean, pasta and potato soup. Very simple to make and the outcome of flavours is incredible. I grew up with this soup
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By Joel Mielle

You may think that cooking duck is complicated but this restaurant worthy recipe couldn’t be much easier. No oven required. Achieving perfectly crispy duck skin can be done through different
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By Joel Mielle

They taste so good, no one will believe these are actually healthy yet they are packed with goodness. These energy balls are loaded with fruits, nuts, natural sugars and healthy
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By Joel Mielle

It is amazing that by cutting down on pasta and increasing the amount of vegetables, how satisfying a pasta dish can still be. This recipe has equal parts vegetables and
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By Joel Mielle

Similar to a cannelloni, this involtini also know as rollatini is made with few ingredients including smoked ham and semi dried tomatoes. You could also use sundried tomatoes. It’s relatively
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By Joel Mielle

There’s a magic that happens when you combine smoked salmon with potato. This smoked salmon potato salad combines the rich flavours of tender potatoes, silky smoked salmon, creamy avocado, and
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By Joel Mielle

This fish linguini is a delicious and satisfying pasta dish that combines the rich flavours of fresh seafood with perfectly cooked pasta. This recipe is one of my favourite fish
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By Joel Mielle

This is one of those dishes that’s fast and simple to make, yet it yields and incredible reward of flavours to your taste buds. You can make it in 15
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By Joel Mielle

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

There’s crunch and then there’s crunch! These fried onion rings are called Epic crunch because they are crunchy not only when they’re out of the fryer but even later, they
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By Joel Mielle

There’s something really satisfying about that first cut into a rested stuffed chicken. The bright green broccoli against that rich, nutty Gruyère just pops, and you can already taste how
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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