This pan fried seared salmon is poached in its own sauce rendering it flaky and moist. There’s the option of a crispy skin, by baking it separately if you wish
Read More >>

By Joel Mielle

Viewed by over 200 million people, it’s not often I receive so many views on one recipe alone, and this chicken Francese certainly reached that accolade on Facebook. I have to admit
Read More >>

By Joel Mielle

On August 29 2016 rumors hit the internet stating that Colonel Sanders’ secret recipe was accidentally revealed. A sheet of paper with the hand written ingredients are supposedly Colonel Sanders’
Read More >>

By Joel Mielle

Individual lasgana portions are simple to make and look great. Made with sweet potato, spinach and fresh pesto. I also used Pecorino cheese for an intense flavour but you can
Read More >>

By Joel Mielle

Cherry tomato and zucchini penne pasta with olives and Pecorino cheese.  This pasta has a creamy sauce, yet there’s no cream, it’s made with olive oil, grated Pecorino cheese and
Read More >>

By Joel Mielle

This is the classic rice pilaf recipe I was taught as an apprentice Chef, and I believe it’s still the best.  The only difference,  it was cooked it in the
Read More >>

By Joel Mielle

A simple yet very easy to make Italian dish using country style Italian sausage, peppers and potatoes. The skewers are cooked in the oven for one hour resulting in the
Read More >>

By Joel Mielle

These eggplant timbales are always a hit with sausage lovers. The mozzarella cheese centre is always a nice surprise for guests and gives it the meat a nice creamy taste.
Read More >>

By Joel Mielle

Who doesn’t like a Mac & Cheese!  The best part for me, is always the crunchy brown bits on top, you know the ones I mean?  Well now you can get
Read More >>

By Joel Mielle

A simple and delicious chicken dish made with honey, balsamic vinegar and herbs.  Well balanced flavours that will tickle your taste buds using chicken breast that’s been browned then reduced
Read More >>

By Joel Mielle

One pan buttery sauteed potatoes just like grandma used to make.  Very simple to make using one pan.  Use waxy potatoes for best results. No need to peel if they
Read More >>

By Joel Mielle

The name means “Flame Pastry” also known as Flammekueche, it’s not really flambee but named that due to being cooked in a woodfired oven surrounded by flames.  It’s a popular Alsatian
Read More >>

By Joel Mielle