How to Make Whole Baked Snapper in 35 Minutes! It’s always nice when a neighbour returns from a fishing trip with extra snapper to share. This Mediterranean-style baked snapper is
Read More >>

By Joel Mielle

Twenty Minutes to a Sun-Drenched Terrace in Palermo Twenty minutes. That’s all it takes to land yourself in Sicily. There’s something almost unfair about swordfish done this way. The moment
Read More >>

By Joel Mielle

Here’s a delicious meal that everyone absolutely loves – there’s just something about the amazing flavours in this slow-cooked lamb that drives people wild. The combination of Greek/Moroccan flavours is
Read More >>

By Joel Mielle

Here’s a simple and timeless recipe ideal for a quick weekday dinner. It’s advisable to purchase a whole chicken and cut it into pieces on your own. Alternatively, you can
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

Once you start making these classic French egg delights, you won’t stop. One of the best egg breakfasts you can make due to its versatility, and it can be made
Read More >>

By Joel Mielle

There’s crunch and then there’s crunch! These fried onion rings are called Epic crunch because they are crunchy not only when they’re out of the fryer but even later, they
Read More >>

By Joel Mielle

This Braised Cauliflower Side Dish recipe is a delicious and healthy way to enjoy a nutrient-rich vegetable. The smoked paprika gives it a nice smoky flavour, while the Braised Cauliflower
Read More >>

By Joel Mielle

Can’t make up your mind whether to have Greek or Italian? Try this chicken dish that permeates the Mediterranean flavours of both Greece and Italy. Enjoy it with a nice
Read More >>

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
Read More >>

By Joel Mielle

The name means “Flame Pastry” also known as Flammekueche, it’s not really flambee but named that due to being cooked in a woodfired oven surrounded by flames.  It’s a popular Alsatian
Read More >>

By Joel Mielle

Cook this when you just need a massive hug – Pici all’Aglione This morning reminded me of a pasta from Tuscany. Not because of the beach. Not because of the
Read More >>

By Joel Mielle