199
VN:RO [1.9.22_1171]

Asparagus and Prosciut...

    Prep : 10 min
    Cook : 20 min

, , By - Paul Hegeman, April 20, 2015

The crisp asparagus is sure to please the lovers of all things green. The salty prosciutto will definitely make the meat l...view all

 
242
VN:RO [1.9.22_1171]

Apple Tarte Tatin with...

    Prep : 25 min
    Cook : 30 min

, By - Paul Hegeman, 

This is one of my favourite classic recipes. The name originates from and was made famous by the Tatin Sisters of France i...view all

 
227
VN:RO [1.9.22_1171]

Apple Crumble with Van...

    Prep : 25 min
    Cook : 40 min

, By - Paul Hegeman, 

Ah the humble crumble, in season sweet apples stewed with cinnamon and brown sugar, golden baked buttery topping and vanil...view all

 
535
VN:RO [1.9.22_1171]

Antipasto

, By - Paul Hegeman, 

Antipasto or Antipasti literally translates to ‘before the meal’ and is served as an appetiser/first course. It is suc...view all

 
245
VN:RO [1.9.22_1171]

Amaretto and Lime with...

    Prep : 8 min

, By - Paul Hegeman, April 19, 2015

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 "M...view all

 
Aioli-Roasted-Garlic-Mayonnaise
VN:RO [1.9.22_1171]

Aioli (Roasted Garlic ...

    Prep : 15 min
    Cook : 15 min

, By - Paul Hegeman, 

The Italian words for garlic and oil are aglio and olio respectively. Not hard to see where this dish gets its name or its...view all

 
VN:RO [1.9.22_1171]

Shucking Oysters (from...

, By - Paul Hegeman, February 23, 2011

Shuck em like the pros.

Shucking oysters is something every Chef has done at some stage. When I was initially taugh...view all

 
Mussels in Lemon, Chilli and Garlic
VN:RO [1.9.22_1171]

Mussels in Lemon, Chil...

    Prep : 20 min
    Cook : 13 min

, , By - Paul Hegeman, 

This dish for me always conjures up memories of long summer nights, nights spent amongst a forest of sailboat masts, glowi...view all