How to Eat Oysters
Oysters have to be well rinsed with water before opening, to get rid of sand and dirt which surrounds them. To open, place the oyster on a flat surface with...
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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.
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...
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...
CORRECT SET UP OF YOUR CHOPPING BOARD
For years I did the common thing of wetting a tea towel and placing it under my chopping board in order to secure it to the bench, with my wife...
Braised Beef Short Ribs in Spiced Orange Tamarind Sauce
A few years ago, I was working with Liana Doyle, a very talented Chef and a great personal friend. Liana had been working in the US for some time before...
Brunsli – Swiss Chocolate Cookies Recipe
Brunsli – these chocolate cookies are great any time of the year, but during Christmas times they are a must with my family. Perfectly baked they are crisp and crunchy...
CRISPY CRAB CAKES
This recipe has been with me for a while and I am using it in small cakes for cocktail parties or as an appetizers. It actually was given to me...
CURED SALMON
This recipe is a staple in many kitchens and really an old way of preserving the freshly caught fish. It is all based on the marriage of salt and sugar,...
DECANTING WINE
Decanting wines is primarily done for two purposes. Firstly to pour off the sediment of wine that may have formed at the bottom of a well cellar stored bottle and...
DUKKA
Dukka, a.k.a Dukkah, is an Egyptian spice blend comprising of toasted nuts, seeds and spices. It can be sprinkled over cooked meat, poultry or vegetables, as a seasoning mixture, but...
EASTER EGGS
Coloring Easter eggs is one of the traditions I have the fondest memories of from when I was a kid. I am a strong believer in the upkeep of traditions...
Eggnog Recipe by Chef Thomas Wenger
Shortly before Christmas a guest was asking for Eggnog to be served during her party. It came to me that, even though I had fond memories of eggnog being served...
CHAYOTE AND GRILLED CORN SALAD
This is a very simple recipe for a salad I often serve as an condiment to grilled meat or fish. It makes use of a great, but much under used...
Cheese Fondue Recipe
Having left Switzerland some 20 + year ago, Fondue and Raclette are still one of the things I do miss and usually have as soon as I return for holidays....