Warm Sardines and Tomatoes on Toasted Sourdough Most people walk straight past the tinned sardines at the supermarket. Their loss. This is a ten minute lunch that turns a two
Read More >>

By Joel Mielle

Forget mayonnaise! This isn’t your regular grilled cheese sandwich, it’s an elevated version that combines melted Mozzarella  richness and Provolone’s smooth creaminess. Inspired by rustic European sandwiches, it’s pan-toasted with
Read More >>

By Joel Mielle

The Dinner That Smells Like Someone’s Grandmother Is Cooking Verza e Salsiccia is a Northern Italian dish that turns the cheapest vegetable in the shop into a proper dinner. Cabbage
Read More >>

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

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
Read More >>

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

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
Read More >>

By Joel Mielle

Crepe Suzette is a French dessert consisting of crepes (thin pancakes) and a carmelised sauce of sugar and butter with orange juice. Usually served flambe with a Grand Marnier orange
Read More >>

By Joel Mielle

Tonno alla Griglia con Salmoriglio There is something incredibly honest about a dish where every ingredient has a job to do. With this Tonno alla Griglia, we are not hiding
Read More >>

By Joel Mielle

This dish packs a punch of flavours, with the slightly crunchy prosciutto, the pesto with cream cheese filling and the moist chicken breast, it’s just superb. Enjoy with a great
Read More >>

By Joel Mielle

Penne is a common pasta that has a cylindrical shape, the named derived from the word “pen” due to its hollow round shape. This recipe uses fresh tomato for the
Read More >>

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
Read More >>

By Joel Mielle