Our Chefs Whether you’re looking for chefs from the US, Australia or the UK; feel free to browse through and find out more about what they bring to the table. Chef’s Pencil uses only the most experienced chefs who are certified experts in the culinary arts. Our chefs are happy to share their insights with...Read More| Chef's Pencil
Imagine taking a bite out of a velvety smooth cloud infused with the rich and nutty essence of hazelnuts. Each spoonful is a symphony of delicate| Chef's Pencil
This is one of my favourite desserts to prepare when having guests over for dinner as it can be completed entirely on the day before and leaves time to focus on other parts of the dinner on the night. On top of this early preparation ease, the quality chocolate, the creamy texture, and the accompaniment of chocolate’s perfect match; raspberries, ensures it is always a big winner with guests and never fails to impress. It is quite an adaptable dessert as well; if you are not a fan of Cointre...| Chef's Pencil
This Swedish interpretation of a classic Italian dessert can be your great next vegan breakfast. This recipe is part of| Chef's Pencil
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 strawberries, raspberries, boysenberries and blueberries into at least one course of a dinner menu. In this dish I’ve steeped more than stewed; blueberries, raspberries and boysenberries in a light sugar syrup to accompany the delicate panna cotta. Even if I’m only cooking for four I still tend to make th...| Chef's Pencil
This velvety smooth and delicately sweet treat is a masterpiece of simplicity and flavor, capturing the essence of Italian cuisine in every spoonful. Next| Chef's Pencil
Are you looking for something to replace eggs in your food? You may be allergic to eggs or want to cut out animal fats and protein. Perhaps you are going| Chef's Pencil
