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.
- Prep : 25 min
- Cook : 20 min
Italian, By - Paul Hegeman, April 24, 2015
Another simple masterpiece inspired by, of course, the Ocean and the Italians.
Unfortunately I have been to countle...view all
One would think that a dish built around salmon should remind me of my life living on the west coast of Canada, home of ar...view all
The crispy fritters not only make this dish a little more substantial but they also make a brilliant compliment to the smo...view all
Next time you are entertaining and you want your first course to be a definite crowd pleaser, then look no further than th...view all
- Prep : 35 min
- Cook : 210 min
Italian, By - Paul Hegeman,
As most of my friends will tell you, I am a huge fan of summer and not big on winter. I tend to complain all winter about ...view all
Shuck em yourself and you'll know they're fresh.
Shucking oysters is something every Chef has done at some stage. W...view all
Muddling is a great way to extract flavours from drink ingredients, citrus fruit are all too often treated as garnish rath...view all
- Prep : 25 min
- Cook : 30 min
French, By - Paul Hegeman,
This is a classic French mussel dish that will have you booking the next flight to Normandy.
Although this dish is ...view all
This recipe is a wonderful marriage of flavours and cultures.
Some will claim swordfish, is a very boring fish, and...view all
This is a recipe that I created a few years back while I was on a quick hiatus on my motorcycle. I was running a very high...view all
This is a shining example of the less complicated a dish is, the better it is.
Each ingredient in this recipe is se...view all