A Dutch baby pancake (must be a rather big baby!) is also referred to as a German pancake. It’s traditionally baked in a cast iron pan and although spectacular out
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By Joel Mielle

You don’t need to wait for pancake day to enjoy them. In fact you can enjoy them for breakfast, lunch and dinner, sweet or savoury. They are quick to make
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By Joel Mielle

Who doesn’t like a custard chocolate cake that’s easy to make. Some call it magic cake due to the different layers that are created thanks to the help of gravity.
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By Joel Mielle

A creme caramel is a delicate baked custard dessert topped with runny caramel sauce.   This classic and simple dessert has always been one of my favourites. In fact, I
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By Joel Mielle

Fish and fennel have always been a marriage made in heaven. This recipe takes it up a notch by braising the fennel and using its caramelised juices to enhance the
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By Joel Mielle

This is one of those dishes that’s fast and simple to make, yet it yields and incredible reward of flavours to your taste buds. You can make it in 15
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By Joel Mielle

Avocados are so goof for our health that we really should be eating more of them. They aren’t reserved for cold food, they can equally be delicious served hot. This
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By Joel Mielle

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.
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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
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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
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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.
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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
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By Joel Mielle