There’s something magical about slow cooking. It tends to bring out additional flavours that normally seem absent. This pull apart lamb is truly to die for. It’s quite easy to
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By Joel Mielle

This pork stuffing is wrapped in bacon, made with bread, herbs and pine nuts and is sure to bring out the festive in you for Christmas or Thanksgiving. Enjoy it
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By Joel Mielle

A dish made in around 20 minutes, that’s healthy, simple to make and tastes even better!  To make the classic wrapper for Papillote, parchment paper is the most popular.  In
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By Joel Mielle

Basil aioli has to be made with fresh basil. It’s great on fried fish, poached salmon, boiled vegetables etc. Basically anything boiled or poached.

By Joel Mielle

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

If you like hash browns with bacon and potato gratin then this is for you. Adapted with an American twist for the best of both worlds. Textured creamy soft potato
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By Joel Mielle

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

This can be as healthy as breakfast, it’s all pure fruit, no dairy, no ice cream churning needed, just your regular food processor. Cool off with four ridiculously easy ice
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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 me, Bruschetta has to be tomato and basil. The basil has to be fresh and the tomatoes ripe, as in this case, semi dried for am intense sweet flavour.
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By Joel Mielle

These Asian chicken lettuce wraps are light, fresh, and bursting with flavour. Inspired by the street food I’ve tasted across Asia, this fusion-style recipe is made with real ingredients, fresh
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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