Polenta Recipe by Chef Thomas Wenger
Polenta is one of those things I despised as a child and only really got to appreciate when I became a chef. Polenta is a great alternative to pasta, rice...
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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.
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...
How To Cook With Banana Leaves
Throughout South East Asia and in many other tropical regions around the world, banana leaves are often used for cooking. Banana leaves are used to wrap marinated fish or meat,...
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...
Classic 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...
Laxpudding: Swedish Salmon & Potatoes Bake
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”,...
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...
Peeling Pomelo (Suha Fruit)
Pomelo is one of my favorite fruits. Available throughout South East Asia, Pomelo is the largest citrus fruit, with a very thick green to yellow rind and yellow to pink...
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,...
Roasting Chestnuts
Chestnut season will always be something special for me. The smell of the freshly roasted chestnuts from the street side vendors that start to pop up from middle of October...
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...
Pumpkin Pie
Having lived in the New York some years ago, I always looked forward to fall and the “harvest season”. It is just so nice when the leaves turn orange, yellow...
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...
Classic Swiss Cheese Fondue
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....
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...
Eggnog Recipe by Chef Thomas Wenger
Shortly before Christmas a guest was asking for Egg nog to be served during her party. It came to me that, even though I had fond memories of egg nog...