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.
The crisp asparagus is sure to please the lovers of all things green. The salty prosciutto will definitely make the meat l...view all
- Prep : 25 min
- Cook : 30 min
French, 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
- 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
Antipasto or Antipasti literally translates to ‘before the meal’ and is served as an appetiser/first course. It is suc...view all
- Prep : 8 min
Italian, 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
- Prep : 15 min
- Cook : 15 min
Italian, 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
Shuck em like the pros.
Shucking oysters is something every Chef has done at some stage. When I was initially taugh...view all