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

Traditionally know in French as the “Steak au Poivre” the pepper steak consists of eye fillet beef (fillet mignon) that’s encased in crushed peppercorns and cooked with a rich cream
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By Joel Mielle

Perfect roast lamb every time with this recipe. You cannot beat a Spring roast leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite
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By Joel Mielle

The rib eye is a tender cut of beef with great flavour due to the marbling of fat. It’s more common to have the bone removed in US. In Australia,
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By Joel Mielle

Steak Diane is an old classic that was popular in the 50s and 60s named after the Roman Goddess who was known for her strength, beauty and game hunting skills.
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By Joel Mielle

It’s a slightly sweet and sour dish that originated it’s names by the coal miners. It’s slow cooked using a tougher meat cut that breaks apart in its rich, brown,
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By Joel Mielle

With the herb flavours and the sealed juices, these cutlets ideally served with mash potato make a fantastic dinner. You can also prepare them in advance for dinner parties.

By Joel Mielle

Sometimes you simply want a no fuss recipe with maximum result. This pork recipe is very easy, sorry there’s no crackling just succulent pork meat. I cooked this on holidays
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By Joel Mielle

This pork stuffing is wrapped in bacon, made with bread, herbs and pine nuts and is sure to bring out the festive in you for Christmas or Thanksgiving. Enjoy it
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By Joel Mielle

A well know Greek fast food consisting of BBQ’d meat on a skewer and wrapped in pita bread usually with vegetables. The word “Souvlaki” actually means “Skewer”. Souvlaki is traditionally
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By Joel Mielle

There’s something magical about slow cooking. It tends to bring out additional flavours that normally seem absent. This pull apart lamb is truly to die for. It’s quite easy to
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By Joel Mielle

There’s a hundred ways to cook a steak but for me, this method has always given me amazing results. The action of flipping your steak regularly keeps the juices in
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By Joel Mielle