Thai Larb Salad is a staple dish in Thailand, you will find it in restaurants and also as street food. The toasted rice known khao kua gives it a crunchy
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By Joel Mielle

Another under 30 minute meal that’s simple to make. Juicy chicken breast with a crispy spice and herb coating topped with ginger, garlic, honey and soy reduced glaze. A perfect
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By Joel Mielle

A two step process but well worth the extra bit of effort in the end. This dish is similar to the Poulet Gaston Gerard who used to be the maire
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By Joel Mielle

This silky, buttery, pesto pasta meal can be made in around 20 minutes with a home-made pesto. As nice as store bough pesto can be, there’s nothing better than freshly
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By Joel Mielle

Garlic naan is a classic Indian bread that is loved by millions around the world. It is made from a soft and fluffy dough and cooked to perfection in a
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By Joel Mielle

Easy to make grilled fish recipe. I used sword fish but you can use any fish you like. Make sure you have a nice seasoned griddle pan so it doesn’t
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By Joel Mielle

A broccoli puree makes a great and tasty side dish plus it’s easy to do. Top it with cream and cheese for that cheesy crust. It’s silky smooth and goes
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By Joel Mielle

The sweet potato is underrated as it’s so tasty and equally a super healthy food, we all need to eat more of them. They help protect against ageing, give you
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By Joel Mielle

Dahl is a term used for a variety of dried lentils, peas, or beans that have been split and husked. Dahl is a staple food in South Asian and Indian
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By Joel Mielle

A traditional Italian Cookie that always amazes me. Plus it’s so simple to make, requires few basic ingredients and for those concerned, yes it’s also gluten free! Amaro means bitter,
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By Joel Mielle

How to make the Ultimate Vanilla Ice Cream.  I cannot put into words the sensation of eating this amazing ice cream delight.  As soon as the ice cream machine finishes
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By Joel Mielle

Delicious Italian Antipasto that any eggplant lover will enjoy. It’s basically spicy pickled eggplant that’s often used as an antipasto, perfect with cold meats or cheeses. This recipe is an
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By Joel Mielle