A Greek version of Moussaka consisting of layers of eggplant and potato, it’s very similar to a lasagna without the pasta. Serve it with a Greek salad for a perfect
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By Joel Mielle

Named after the Duke of Wellington, this old classic recipe normally known as Beef Wellington, is replacing the beef with the pork tenderloin cut, pork fillet.

By Joel Mielle

Slow cooking is the secret to this dish. Beef burgundy known in French as Boeuf Bourguignon, a well know and popular dish across France. It’s a slow cooked stew, braised
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By Joel Mielle