A poached egg, is an egg that has been cooked in simmering water. It requires precise timing and is quite simple to master once you have the right technique. One
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By Joel Mielle

This is a new technique for the ever popular baked chicken Parmesan. With the crouton crunch, the white wine glaze and the moist chicken and tomato, this dish may be
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By Joel Mielle

A Frittata is an egg-based dish, like an omelette with a mixture of ingredients, it originated in Italy. The word “Frittata” is similar to the meaning of “Fried” and is
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By Joel Mielle

A middle Eastern style cheesy dip made with healthy creamy yoghurt. If you like hummus, you will also like this.   For this recipe I used goat’s milk yoghurt, it will
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By Joel Mielle

Chicken stock is the basis to many sauces, soups and other dishes. It’s a staple food for any kitchen and is made from chicken bones or carcasses, a few vegetables
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By Joel Mielle

You can’t beat a good Italian sauce, it has so many desirable applications in the kitchen. This one has extra zing, not quite authentic but you will love the flavour.
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By Joel Mielle

Chopping an onion is a very common task in cooking meals and one of the most important cooking skills. It’s very easy to do and quite fast once you know
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By Joel Mielle

Crispy meringue outside, light soft marshmallow inside, topped with cream and fruit. This recipe is a rustic version, nothing fancy, simple to make and delicious. Originally named after the Russian
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By Joel Mielle

Everyone loves a baked potato, add bacon and cheese and it almost becomes a religion. Let there be heat, these twice baked potatoes are easy to make, it takes a
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By Joel Mielle

These little beauties will be the tastiest tomatoes you have tasted. The word confit is the process of cooking food at low temperature for a long time. The process concentrates
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By Joel Mielle

A comforting tomato based spaghetti meal you will love! Similar to Pasta Amatriciana but using Pancetta and Parmesan instead. This recipe uses the pancetta for its fat to create this
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By Joel Mielle

Simple to make, delicious Italian Kebabs with eggplant. This recipe uses a cheesy eggwash to coat the kebab creating a crusty outside whilst sealing all the juices inside. The cheese
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By Joel Mielle