Egg Freshness Test
Not sure if that egg you’re about to crack is fresh or not? Here’s a quick way to tell before you find out the hard way and ruin that cake...
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All posts by Paul Hegeman
Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.
RICOTTA & WALNUT STUFFED FIELD MUSHROOM ON HERBED POLENTA WITH BUTTERED FRENCH BEANS AND ROAST PEPPER & PORT JUS
This dish is great to cook if you are vegetarian and just as good if you aren’t. As a person that is completely content in their carnivore ways, I can...
RADICCHIO WITH CABERNET, HONEYED WALNUTS AND BLUE CHEESE
I created this dish some time back while browsing the fridge, (to be honest I was giving the fridge the weekly clean and got hungry in the mean time). I...
Easy Chilli Mussels in White Wine with Garlic Recipe
I’d like to share with you an easy chilli mussels in white wine with garlic recipe. This dish for me always conjures up memories of long summer nights, nights spent...
HARISSA MARINATED CHICKEN ON CORN AND 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...
GRILLED SARDINES ON RED PEPPER COULIS WITH FRESH BASIL AND 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...
AIOLI (ROASTED GARLIC MAYONNAISE)
The Italian words for garlic and oil are aglio and olio respectively. Not hard to see where this dish gets its name or its ingredients for that matter. If you...
AMARETTO AND LIME WITH SHAVED ICE
I remember the first time I heard of this drink, I was a young Chef working for a very stern head Chef. John was a very “My way or the...
ANTIPASTO
Antipasto or Antipasti literally translates to ‘before the meal’ and is served as an appetiser/first course. It is such a social way to eat; a group of family or friends...
APPLE CRUMBLE WITH VANILLA BEAN ICE CREAM
Ah the humble crumble, in season sweet apples stewed with cinnamon and brown sugar, golden baked buttery topping and vanilla ice cream on the side! Is there a more appropriate...
APPLE TARTE TATIN WITH CHAMBORD SYRUP AND CINNAMON CREAM
This is one of my favourite classic recipes. The name originates from and was made famous by the Tatin Sisters of France in the early part of the last century,...
ASPARAGUS AND PROSCIUTTO BITES 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...