It’s important to avoid contamination if you wish to lengthen the shelf life of your produce. Keeping your jars germ free will ensure a much longer shelf life.

By Joel Mielle

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

Curly fettuccine is an elegant and appealing shape as it grips onto any sauce giving you maximum flavour with each bite. It’s also known as Tripolina. Try this recipe reflecting
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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

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

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

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

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

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

Twenty Minutes to a Sun-Drenched Terrace in Palermo Twenty minutes. That’s all it takes to land yourself in Sicily. There’s something almost unfair about swordfish done this way. The moment
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By Joel Mielle

This Is How French Chefs Cook Chicken The kind of dish French chefs quietly cook for themselves after service. A proper French bistro classic. Golden chicken thighs, white wine, Dijon
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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