Where Italy meets South Asia. Tandoori chicken is normally cooked in a clay oven. This recipe works well as the pizza is cooked in a similar way by using a
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By Joel Mielle

Quinoa is a grain crop that originated in Peru. It’s high in protein and has a pleasing nutty flavour. Great cold in salads or hot as a rice, pasta or
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By Joel Mielle

This delicious recipe features succulent Porterhouse steaks complemented by a flavourful chimichurri sauce. To begin, allow the steaks to come to room temperature for 30 minutes, enhancing their tenderness and
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By Joel Mielle

There’s a million ways to cook gnocchi but the marriage of the sage and burnt butter is one you can’t go past. The term burnt butter indicates a nutty brown
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By Joel Mielle

These Asian chicken lettuce wraps are light, fresh, and bursting with flavour. Inspired by the street food I’ve tasted across Asia, this fusion-style recipe is made with real ingredients, fresh
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By Joel Mielle

This salmon dish is a twist on the French classic Saumon à l’Oseille, which I once enjoyed at a top restaurant in Lyon, in France. However, I’ve added a twist,
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By Joel Mielle

Chorizo is usually a cured pork sausage made with chili peppers that originated in Portugal using traditional sausage making methods. Mixed with the fresh tomatoes, aromatic wood herbs and creamy
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By Joel Mielle

This is the sauce that everyone should know how to make, it’s so easy and it enhances the flavour of grilled meats, great on poached or steamed fish seafood and
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By Joel Mielle

Chicken rillettes, originating from France, are a delightful spread made by slow-cooking pork, chicken or other white meat in fat until tender, then shredding and mixing it with the flavourful
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By Joel Mielle

This is an easy weeknight one pan recipe, simple to make and it truly delivers. You don’t need to fuss with homemade aioli either, just grab some good quality mayonnaise,
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By Joel Mielle

This Mediterranean-style shakshuka brings bold flavour with smoky Spanish chorizo, sweet capsicum, and warming spices, all simmered in a rich tomato base. Born in North Africa and loved across the
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By Joel Mielle

A perfect dish for vegetarian Monday, or any day. Tian Provencale originated in Provence quite some time ago, this version travels further South with the addition of Parmesan cheese. A
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By Joel Mielle