This French inspired walnut-crusted chicken is all about texture and flavour. The tender chicken fillets soak up a thyme infused marinade, then get coated in a golden walnut crust for
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By Joel Mielle

Salsa means sauce in Spanish and is normally quite piquant (hot). This version uses cut vegetables rather than crushed or blended for that extra texture and freshness.

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
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By Joel Mielle

One of my favourite pizza’s probably because I grew up with this flavour where I was born in the South of France. The flavours of the anchovies and olives marry
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By Joel Mielle

Make this awesome curry paste from scratch then use to make the best curries ever. Freeze or refrigerate ready for use.

By Joel Mielle

Mushrooms on sourdough toast is a classic dish with earthy, nutty flavours that come from fresh mushrooms sautéed with thyme and shallots. I got the high five from Kenji on
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By Joel Mielle

Marinated beef, sizzling onions, and zesty lime! This is Cambodian Pepper Beef, also called Lok Lak, a bold, stir-fried beef dish that’s full of flavour. It was inspired by French
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By Joel Mielle

This was one of the most popular dishes in my restaurant days. Potato Rosti is originally a Swiss invention and usually larger in size. You may also call this, a
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By Joel Mielle

If you like fresh sardines, you will love this recipe.  Very simply done by crumbing (breading) the sardines, then frying them in olive oil.  They are then topped with crispy
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By Joel Mielle

The misleading name of pepper, was given by Christopher Columbus as it resembles a chili. They are called capsicums in Australia and new Zealand. Don’t be scared to burn the
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By Joel Mielle

Make a Vegetable Stock with as many vegetables as you have lying around. Vege stocks are the best way to avoid throwing away old vegetables or trimmings. This version is
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By Joel Mielle

This rustic pumpkin galette is a blend of French and Italian influences, combining the sweet, caramelised flavours of roasted butternut pumpkin with the rich, salty bite of Gorgonzola cheese. The
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By Joel Mielle