Meunière sauce is traditionally a rustic brown butter and lemon sauce with chopped parsley. As basic as it sounds, its perfect for the delicate flavours of most types of fish.
Read More >>

By Joel Mielle

En papillote is a cooking method whereby the food is inserted into a folded parcel. Usually made from foil or folded parchment paper. I prefer paper as the fish steams
Read More >>

By Joel Mielle

Salade Nicoise as the name suggests comes from the city of “Nice” in Provence, in the South of France. There’s been so many variations of this bistro style famous salade
Read More >>

By Joel Mielle

I know prawns aren’t suppose to fly but these definitely fly off the plate at any gathering. So easy to make and your guests will have a lasting first impression.
Read More >>

By Joel Mielle

Everyone loves fish fingers, but you can’t compare these to the ones you buy. So easy to make, quick and tastes awesome. You can make this with almost any filleted
Read More >>

By Joel Mielle

You can easily prepare this dish either as a formal dinner or a casual BBQ entree. Make the guacamole bases in advance and barbecue your prawns (shrimps), serve still sizzling
Read More >>

By Joel Mielle

A winner at dinner parties, easy to serve as it can be made in advance and never fails to impress. Quite simple to make if you buy your own puff
Read More >>

By Joel Mielle

I’m sure you’ve all heard of the Mediterranean diet which is good for the heart. A large component of this lifestyle is fish, tomatoes and olive oil. This recipe has
Read More >>

By Joel Mielle

Salmon is quite an oily hearty fish and cooked correctly can be one of the most succulent fish you can eat. It’s quick to prepare, healthy and tastes fantastic. This
Read More >>

By Joel Mielle

A bisque can be made form any crustaceans such as lobster, crayfish, crab, shrimp etc. The name derived from “The bay of Biscay”. It’s thickened with rice and the flavour
Read More >>

By Joel Mielle

Traditionally made from a meat stock, caramelised onions, and loads of melted Gruyère cheese on croutons. This soup goes back to the Roman times and was seen as food for
Read More >>

By Joel Mielle

A classic soup that’s usually served hot for the Winter months and can also be quite refreshing, chilled in summer with a squeeze of lemon juice. This is one of
Read More >>

By Joel Mielle