Kabanos also known as Kabana is traditionally a dry Polish sausage made from pork. Some refer to it as Beef jerky. They have a

By Joel Mielle

Quite simple to make with basic ingredients most have on hand. Prepare them the day before and before your guests arrive

By Joel Mielle

The only unfortunate thing about these appetizers is that it turns respectful guests into a flock of seagulls. These have it all, they are sweet and savoury with a bacon

By Joel Mielle

Garlic bread is one of those old favourites that will never be out of fashion. This version is the cheesy one, you can make it without the cheese but people go crazy over this one.

By Joel Mielle

Cannelloni is a tube or cylindrical shape pasta served baked with a filling covered in sauce. This version uses Italian style beef Ragù that’s been slowly braised for that intense
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By Joel Mielle

As King Henri IV of France once said, “A chicken in every pot!” which became a political welfare statement promising food from the peasants to the elite.  Traditionally a rooster
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By Joel Mielle

Making scrambled eggs is not rocket science, however a few little tweaks and changes can make such a big difference. The secret in this recipe is to lightly brown the
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By Joel Mielle

The ultimate in mashed potato, an irresistible side dish featuring the buttery potato mash topped with a cheesy creamy crust with a hint of herb and garlic. Great for dinner
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By Joel Mielle

Stroganoff was originally a Russian dish comprising of beef, mustard, sour cream and a little stock. Today’s chicken Strogonaff has taken a whole new direction with many variations. My recipe
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By Joel Mielle

Please don’t call it chicken parm, this version is not your average Parmigiana keeping it’s moisture on the inside with the protective breadcrumb crust. Based on the original recipe Parmigiana
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By Joel Mielle