PEELING PINEAPPLE
Growing up in Switzerland, a pineapple was an exotic fruits at the time, that was available in cans, generally in rings or chunks, in sugar syrup. Through the years pineapples became available fresh...
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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.
STRAWBERRY SHORTCAKE
The strawberry shortcake is an American classic and if the strawberries are ripe, sweet and juicy, it makes for a great dessert. The shortcake crust can be done small for...
Swedish Lax Pudding
This dish was taught to me by a good friend and Swedish chef. Ever since then, around Christmas time, when attending quite a number of pre-Christmas parties that are “potluck”,...
SWISS MUESLI
This is stuff I grew up on and it is still one of my favorites. Although mainly used as a breakfast cereal, back in my childhood it was also occasionally...
White Asparagus Recipes | How to Cook White Asparagus
Spring, or more accurately May and June, is white asparagus season throughout Europe. I’m from Switzerland, but have been living abroad for 20+ years and I truly like asparagus sautéed or grilled,...
Tuna Salad with Grilled Asparagus and Quail Eggs
I love this salad for summer time, warm weather, picnic’s and when friends come over for a swim by the pool. It is very simple, quickly done, and refreshing. It...
Tomato Powder Recipe
This is perhaps the simplest of recipes - just 1 ingredient. But, tomato dust or powder is a handy thing to have around the kitchen. I use it as simple...
Zurich-Style Veal (Emince Zurichoise)
The traditional veal emice “Zurich style” in creamy mushroom sauce is arguable one of the most famous dishes in Swiss cuisine along with Fondue and Raclette of course. This is...
White Tomato Mousse
In multi-course menus this is an ideal amuse bouche or starter. It does not clash with anything that might be served during the later courses, is very light and not...
White Asparagus & Seared Scallops in Tomato-Tarragon Vinaigrette
This tasty appetizer makes use of one of my favorite springtime ingredient - white asparagus. They are a delicacy throughout Europe, although only available for the short period of May...
Spicy Mango Salsa
This is a tangy, fruity and sweet salsa with a kick. This salsa recipe is great with barbecued fish, seafood or chicken. I often use it as an accompaniment with...
Salzburger Nockerl Recipe
I think very highly of Austrian desserts, especially pastries and cakes and the most notable and the sort of “piece de resistance” of Austrian desserts is the famed Salzburger Nockerl: a light,...
Iced Hazelnut Parfait (Souffle)
This is a well liked dessert in one of our schools restaurants. As with all ice parfaits or ice soufflés, the trick of getting the ice cream really smooth, light...
Gratinated Escargots in Marble Potato
Snails/escargots are the sort of delicacy people either love, crave for and adore or simply do not like and are quite appalled by it. In any case, the snails one...
Chili-basted Grilled Tilapia
This recipe I use since at least 10 years. In my personal opinion, fish is not given the proper respect when it comes to the BBQ season. While ribs, chops...
Chermoula
Recipes for Chermoula come in all kind of different variations and flavors. This particular recipe, is well suited for seafood, fish or poultry and the use of fresh and dried...
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...
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...
What is Confit? Confit Explained by a Swiss Chef
Confit, the word comes from the French “confire” meaning to preserve. And ultimately that’s all confit is: a method of preservation. Fortunately it is also a very tasty way to...
Can dried fruits replace the goodness of fresh fruits?
In winter, when fresh fruits on the market are both limited and usually imported from warmer countries, we often use dry fruits as an substitute for fresh in cooking and...
Fruit Platters – All-day & Everyday Snacks for any Occasion
A fruit platter is a great addition to any meal whether you are hosting or are the guest at an event or gathering. You can never go wrong with a...
Salt – How much is Good for Us?
Food which is not salted tastes dull. Food that has been overly salted, tastes just as off and additionally is not healthy for us. Many of us are so unsure...
Essential Barbecue Tools & Utensils
Choosing the right tools and equipment for the right job is important. BBQ tools in general all have long handles as the flames of a wood fire or the heat...