The Hasselback potato originated in Sweden and the name derived from the restaurant Hasselbacken in Stockholm where they were first introduced in the 1940s. They are cut in such a
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By Joel Mielle

Minestrone soup which means “Big Soup” has always been a favourite of mine. It has so many goodies and can be served as a first course or a main meal
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By Joel Mielle

Roasted glazed carrots are to me the tastiest carrots you can have. You not only have the caramelisation from the roasting but you also add a buttery glaze to enhance
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By Joel Mielle

Two layers, super moist and decadent with a flaky crust. The bottom layer is made from an almond, sugar and butter filling and the top layer has a brown sugar
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By Joel Mielle

I shot this video near where I live in Mt Martha Australia, it’s a beautiful reserve named The Briars full of birdlife and Australian native animals. Linguine is a similar
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By Joel Mielle

A tasty side dish that could be eaten on its own. Some seem to believe that the humble sprout is the world’s least popular vegetable, I’m sure even the Brussels
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By Joel Mielle

The French word “Croquette” means “To crunch” and croquettes are usually  small cylindrical shaped food rolls that are coated in breadcrumbs and deep fried.  These croquettes are fluffy and buttery on
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By Joel Mielle

Risotto is traditionally a Northern Italian dish, it’s made using a high starch rice such as Arborio or Carnaroli and other rounded short grain rice. Arborio seems to be the
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By Joel Mielle

Tagliatelle also known as “Tagliolini” which means to cut, is a long flat ribbon shaped, egg pasta ideal for thicker sauces. This recipe is a little similar to the cream
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By Joel Mielle

For my taste, (and I’m a fussy cookie) a cookie should not be too crunchy, it should not be too cakey, but somewhere in between. It shouldn’t be too thick
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By Joel Mielle

Some may refer to it as an egg and bacon pie, this recipe is very close to the authentic and classic French version named after Lorraine, which is a region
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By Joel Mielle

Roasting a chicken is certainly not rocket science, however by adding a few tweaks and ingredients, it can take the humble roast to a new level. This is a two
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By Joel Mielle