Reduced Balsamic Recipe
Reduced Balsamic is one of those incredibly simple items to prepare, it is simply Balsamic Vinegar that has been thickened by way of evaporation over heat. This is a great...
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All posts by Paul Hegeman
Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.
Thick Veal/Beef Stock
With this base stock you can make virtually any dark sauce you need. One of the nicest things about dining out in restaurants is experiencing foods you can't make at...
Spanish (Galician) Octopus: Pulpo a’la Gallega
This recipe comes from a friend of mine, Maria, who’s from the beautiful coastal region of Galicia in the northwestern part of Spain. The area is bountiful in many types of...
Types of Steak Cuts Explained by a Chef
Choosing the perfect cut of steak to suit your tastes. Sometimes I like a beautifully tender piece of tenderloin fillet, other times I may be in the mood for a...
Hollandaise Sauce
Fine food with Bearnaise and Hollandaise Sauce are, I believe, a couple of the major reasons many people dine out. I suppose they feel that these beautiful rich sauces are...
Braised Baby Octopus with Rocket and Pear Salad
It doesn't get much easier than this, pop it all in a pot turn the heat down low, crack a beer and join your friends by the pool. In a...
Homemade Moroccan Spice Blend
This Moroccan spice mix is perfect for marinating, coating or rubbing. Although you could just go out and buy premixed spices making them yourself will give you a much nicer...
Stuffed Zucchini Flowers with Feta and Capers
Another one of those dishes that once you make it a few times you will wonder why you didn't do it sooner. The delicacy of the flowers and the rich...
Corn Fritters with Smoked Salmon, Feta and Watercress
The crispy fritters not only make this dish a little more substantial but they also make a brilliant compliment to the smoky salmon. The peppery watercress and the tartness of...
Spaghetti Vongole (Spaghetti with Clams)
Another simple masterpiece inspired by, of course, the Ocean and the Italians. Unfortunately I have been to countless “Italian” restaurants that come nowhere near masterpiece with this dish. I’ve had...
Warm Roast Veggie Salad with Cheese
I think most people have very fond memories of the Sunday roast dinner at a loved ones. Remember those vegetables; just thinking of them makes me wish I was there...
Zarzuela de Mariscos (Spanish Seafood Stew)
The first time I had Zarzuela was a few years back. A gang of us went to a Spanish restaurant for a going away dinner for a few of the...
How to Pit Cherries Using Cherry Pitter
No matter how many chopping and slicing kitchen gadgets come on the market you will still find 99% of professional Chefs using their knives for most of the things these...
Moroccan Swordfish on Creamy Polenta with Coriander & Lemon Oil
This recipe is a wonderful marriage of flavours and cultures. Some will claim swordfish, is a very boring fish, and in all honesty it is a bit simple on its...
Spice Crusted Chicken with Orange & Ginger Beurre Blanc
Beurre blanc is a traditional French butter sauce. In this recipe I’ve tweaked it a little by adding the juice of an orange and infused it with a little ginger....
Homemade Harissa Recipe
I learned the recipe for this versatile marinade/paste/rub/dip from one of the worst head Chefs I have ever worked for. I know, that's probably not going to make you want...
Lemon Dijon Vinaigrette
There is nothing better than a homemade dressing. This one lives in my fridge all the time as I find it indispensable. I use it as a dressing on salads,...
Crab Cups with Dill & Mandarins
This is a great little recipe to pull out as a simple yet impressive canapé next time you want to make an impression. All the ingredients are pretty easy to...
Wine Poached Pears with Marsala Sabayon
When I was 18, a few friends and I were backpacking around Australia and during that time we held all sorts of odd jobs. One of which was fruit picking,...
Avocado and Crab Stack Salad
If you want to truly wow you guests with an impressive dish while at the same time amazing yourself with a recipes simplicity, then look no further than this great...
Lemon Crusted Barramundi w/ Spiced Lentils & Cucumber Mint Salsa
Indian cuisine is a very versatile cuisine and can be incorporated into modern cuisine very easily. Also, thanks to its plethora of spices and flavours it is the ultimate cuisine...
Beurre Blanc
I know some people who say "any idiot can cook; it's the sauces that make the meal!" Of course most of these people are Saucier Chefs and I've only heard...
Mushroom Asparagus Frittata w/ Chorizo & Brie
Frittata is one of those items you can make when all you have in the fridge are eggs and a few bits and pieces; it's entirely welcoming to your creativity....
Corn Fritters with Cilantro
The great thing about corn fritters is that they are perfect anytime of the day. Have them at breakfast with a little wilted spinach, some bacon and roast tomatoes. Serve...