Braised Rabbit Leg With Mushroom Filling In Grappa Raisin Sauce
My grandfather has always raised rabbits on his farm, for both sale and for our own use. Growing up, I was introduced to rabbit as an alternative meat to chicken...
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All posts by Thomas Wenger
Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.
What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.
For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.
Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.
Caesar Salad Recipe by Chef Thomas Wenger
Caesar salad is perhaps the most popular and wide spread salad anywhere.
SEARED TUNA ON PICKLED CUCUMBER RIBBONS
As it goes sometimes in the kitchen, a cocktail party had a bit of an over flow on guests and we needed to prepare some extra items. In the hurry, and with...
AIR-DRIED VENISON LOIN WITH FETA-GREEN OLIVE SALAD
Air dried venison or other game meat is considered a specialty throughout winter in many European countries. In order to preserve the meat gained during the short hunting season, for...
Apple & Fennel Juice
Fennel is well-known for its licorice-like flavor and health benefits. Mixing it together with apples, lemon juice and martini results in an incredible drink that you will surely appreciate. This...
ASPIC OF WILD BOAR
Perhaps passé and old (and sometimes forgotten) tradition, but, if not only for nostalgia sake, Sulze (German), “en gelee” (French) or aspics are still great appetizers. Certainly, for a dedicated Garde...
BABA GANOUSH
A delightful dip, which holds its own without needing to be part of the Mezzeh (Please also see the recipe and description of Hummus). Perfect on grilled Bruschetta, or with savory crackers,...
CHIMICHURRI
Steak sauce Argentinean style Some of the best beef comes from Argentina and with it comes one of my favorite steak accompaniment. This thick parsley-olive oil paste is as commonly...
CHOCOLATE-CHILI MARTINI
I have a confession to make. I admit, I am a chocoholic and love all things chocolate. I also like spicy food. I dislike sweet drinks and although I am...
CITRUS VIN CHAUD
This recipe that is a mixture of mulled white wine and a white sangria. During cold winter nights I find this a very nice drink and it seems to make...
How to Cook Artichokes
Artichokes are native to the Mediterranean countries and are widely used in the cuisines of southern Europe. They make a great addition to any salad or appetizer buffet. The edible...
BITTERSWEET CHOCOLATE-COFFEE TRUFFLES
This was this year’s surprise Valentine’s Day gift for my wife. While I was in charge of the coffee flavored ganache, our two boys were eagerly rolling the truffles, shaping...