Sweet pastry is commonly used for desserts like tarts, pies, mini tartlets butter cookies and more. It’s easy to freeze, so you can always make extra an extra batch.

By Joel Mielle

This lamb doesn’t need to be pink to stay juicy. It’s slow-roasted until fall-apart tender, soaking up all those North African spices like saffron, ginger and paprika. As it cooks,
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By Joel Mielle

This smoky eggplant and whipped feta dip is what happens when bold flavours meet effortless cool. It’s creamy, punchy, and full of Mediterranean charm, like a summer holiday on sourdough.
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By Joel Mielle

It’s actually quite simple to make, place your ingredients in a food processor, fill the chicken using a pipping bag, and bake with two slices of cheese. Make a batch
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By Joel Mielle

Oregano is a herb from the mint family, it prefers growing in warmer temperatures. It’s an important cooking herb used for its strong pleasing flavours. It’s been a staple herb
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By Joel Mielle

As much as I love traditional pizzas , occasionally its good to steer away from the norm and try something different. The marriage of the goat cheese, sweet potato and
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By Joel Mielle

If you’ve only ever had frozen gyoza, this will completely change your mind. These restaurant-quality Japanese dumplings are little parcels of joy, crispy on the bottom, soft on top, and
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By Joel Mielle

This isn’t your average pasta. In Bari, Italy, they cook spaghetti like a rebel, straight in a tomato broth until it’s smoky, crispy, and loaded with umami. No pot of
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By Joel Mielle

Perfectly poached eggs, creamy mash, and bubbling cheese. Œufs Toupinel is a classic French dish that transforms simple pantry ingredients into pure comfort. I love these for lunch with a
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By Joel Mielle

Sometimes coffee just needs a change. If you’re feeling hot or in the mood for that holiday feeling then  this iced tahini coffee latte is for you.  It takes your
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By Joel Mielle

How to make the ultimate Peppercorn Crusted Beef Tenderloin Roast with a glossy Red Wine Jus. This beef tenderloin recipe is all about big flavour with zero fuss. You get
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By Joel Mielle

Polenta, popular in Northern Italy, France and Switzerland, is made from boiled cornmeal. It starts out creamy, then sets firm as it cools. You can buy quick-cook polenta that’s ready
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By Joel Mielle