Okay so if you’re a carbonara purist, best check out my tradition recipe, everyone else you’re in for a treat! This cheeky but delicious twist on a classic carbonara using
Read More >>

By Joel Mielle

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

This is steamed salmon done right, tender and silky, sitting on a bed of buttery leek confit with a hit of dill and lemon. It’s the kind of healthy, simple
Read More >>

By Joel Mielle

I discovered fried pizza in Italy, I had no idea it even existed and I was amazed how nice they were. It’s simply the same pizza base that’s deep fried
Read More >>

By Joel Mielle

This style of fluffy ricotta gnocchi is high on my list due to their pillow fluffiness. You can make a big batch as they also freeze well and so convenient.
Read More >>

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
Read More >>

By Joel Mielle

It amazes me how much extra we are charged for such a simple task. I’ve seen it up to three times the price for something that takes under two minutes
Read More >>

By Joel Mielle

Green beans almondine is a classic French dish made with green beans and toasted almonds. They make a perfect side dish but are so good, they can also be served
Read More >>

By Joel Mielle

Saltimbocca meaning “jump in the mouth” is usually an Italian dish prepared with veal, the combination of the sage and the prosciutto are a perfect marriage. The perfect marriage of
Read More >>

By Joel Mielle

Individual lasgana portions are simple to make and look great. Made with sweet potato, spinach and fresh pesto. I also used Pecorino cheese for an intense flavour but you can
Read More >>

By Joel Mielle

Let’s take Chicken Cordon Bleu to a slightly higher level. Where tender chicken breasts are filled with creamy Gruyere and Camembert cheeses, tripled smoked ham, then rolled in a thin
Read More >>

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
Read More >>

By Joel Mielle