Grilled Asparagus with Roasted Almonds and Parmesan
Only a few weeks into summer and twice as many barbecues. In that time I have seen enough potato salad, green salads and coleslaw to last a lifetime. I find...
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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.
Fettuccine with Salmon & Asparagus in Lemon and Dill Oil
Salmon and dill is another one of those unbeatable combinations that has stood the test of time. In this recipe I have included a few ingredients that are very complimentary...
Harissa Chicken on Corn & Coriander Fritters with Pineapple Salsa
Want to cook something spicy for your guests? Do some of your guests like a little more kick than others? Then this is perfect dish to cook. For the spice...
Coriander & Cashew Pesto
A good pesto has got to be one of the most versatile ingredients one can have in their fridge. Liven up that boring old sandwich, a welcome change from tomato...
Sweet Chilli Jam
Every time I make this stuff I end up putting it on virtually every meal I have and it never lasts in my fridge more than a couple of days....
Crème Brûlée
What Led Zeppelin’s “Stairway to Heaven” is to a beginning guitar player, the Crème Brulee is to the apprentice Chef. This emblematic French dessert is usually the first real restaurant dessert that...
Prosciutto Wrapped Asparagus with Reduced Balsamic
The crisp asparagus is sure to please the lovers of all things green. The salty prosciutto will definitely make the meat lovers smile. The reduced balsamic will satisfy the sweet...
Prosciutto Wrapped Salmon with Wilted Spinach & Lemon Beurre Blanc
The contrasts of crispy prosciutto and tender salmon come together beautifully under the beurre blanc. This is a dish that I first discovered when working in a traditional Italian Restaurant...
Herb Marinated Chicken Breast with Prosciutto & White Bean Salad
This dish is on the top of my list for summer entertaining dishes. It sits there proudly for a couple of reasons, firstly, it's always a crowd pleaser and secondly,...
Smoked Salmon Pappadum Stack with Lime Mascarpone & Watercress
One would think that a dish built around salmon should remind me of my life living on the west coast of Canada, home of arguably some of the best salmon...
Beef Carpaccio with Capers, Parsley and Truffle Oil
Carpaccio is a traditional Italian dish and lends itself incredibly well to modern healthy eating. Although Carpaccio traditionally refers to a first course of thinly sliced raw beef, named in...
Beef Stroganoff
They say that true Stroganoff; the recipe created in Russia at some point in the late 1800's is quite different from what most of us know it as. The beef...
Ossobuco with Roast Tomato Sauce
Veal shanks with roast tomato sauce, although not overly extravagant or involved to prepare, Osso Buco is, and always has been a real treat to make. Is it the joy...
A Full Guide to Whipping Egg Whites
Everything you need to know to get perfectly whisked egg whites every time. When you whisk egg whites what you are actually doing is whisking air into them. The result...
Grilled Sardines on Red Pepper Coulis with Reduced Balsamic
Sardines are abundant in spring and summer and are also at their most flavoursome during these months. In this dish the beautiful flavour of this fish is paired with the...
Tomato Mozzarella Bruschetta
Occasionally, when my friend's restaurant is very busy and I am not so busy, I will help out in his restaurant for old time's sake, (every Chef needs to feel...
Panna Cotta with Berry Compote
Creamy baked milk paired with the sweetness of fresh spring berries. As I’ve said before, “I love spring!” A time when menus virtually write themselves. How can one not incorporate...
Spinach Salad with Chorizo & Feta
The Spanish Chorizo sausage (pronounced cho-ree-tho) has to be one of the finest sausages to come out of Europe. You will find that depending on how long the meat has...
The Best Salt for Cooking Explained by a Chef
Salt comes in many forms, making it sometimes difficult to choose the right one for your next meal. This short guide describes the various salts and explains how best to...
Wine Viscosity, Wine Legs (Tears), and Wine Body Explained
There is a great debate going on about how much a wine’s viscosity is indicative of its quality. There are two distinct schools of thought, each asserting the other is...
Chicken Cakes with Avocado Mayonnaise and Tomato Salsa
These little cakes are so versatile; they can be used as a canape, first course or even main course. Once you start making them regularly you'll find that they lend...
Eggplant Soup with Miso & Chili
Although we all know spring to be the time of year when some of our favourite fruit and vegetables such as juicy apricots, crisp green beans, first season berries, sweet...
Chili Con Carne
I’ve categorized this dish in winter but truth be told it reminds me more of summer. It was a dish that my mother would make a huge pot of a...
How to Roast Red Peppers (Roasting Capsicum)
Check out this step-by-step guide on grilling peppers or capsicum. Bell peppers, called capsicum in my home country Australia. are pretty delicious and tasty by nature. However roasted or grilled...