A quick and simple recipe to make using chicken breasts. Made with olive tapenade which you can buy or make yourself, see my recipe. Baked in oven with chicken stock
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By Joel Mielle

If you love fried eggs you will love this brand new technique. A steaming runny hot yolk and a perfectly cooked white, all wrapped up like a present ready to
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By Joel Mielle

There’s endless amount of uses to this flavoursome spread.  You can certainly buy it, but why pay more for inferior products when it’s so simple to make.  Make it smooth,
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By Joel Mielle

It’s time for meatless Monday.  Mediterranean cuisine is renowned for its vibrant flavours and wholesome ingredients, and this recipe beautifully showcases the goodness of its culinary heritage. More vegetables and
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By Joel Mielle

A fine dining chicken recipe you can simply make at home. It looks incredible and tastes even better.  A great dinner party meal to impress your friends. This chicken recipe
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By Joel Mielle

One of the most beloved meals in Australian pubs, the Chicken Parmigiana, or “Parma” as Aussies call it, is a golden-crisp masterpiece. It’s usually what I order at a pub
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By Joel Mielle

We should all go vegetarian at least once a week, it’s good for health and the environment. This dish makes it easy, it’s so tasty that even if you’re a
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By Joel Mielle

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

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

These eggplant timbales are always a hit with sausage lovers. The mozzarella cheese centre is always a nice surprise for guests and gives it the meat a nice creamy taste.
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By Joel Mielle

Vendors in the streets of Athens were selling hot pea soup five hundred years before Christ. This version is rustic as there’s no blending involved, the pea texture remains along
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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