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30 grams coriander leaves
20 grams Italian Parsley leaves only
1 tablespoon cumin seeds lighltly toasted and ground
6 grams red and green chili
10 grams garlic clove
1 lemon juice and zest
40 millilitres virgin olive oil
Sea Salt
pepper from the mill
3 grams coriander seeds
  • Medium




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 coriander gives it such a great fragrant “kick”. It is also great for basting onto your BBQ meat, as an dip for grilled poultry and fish and for “en papilotte” type of preparations.

  1. In a heavy skillet, lightly toast the cumin, black pepper and coriander seeds either in the oven or over a low flame.
  2. Combine with all other ingredients in a blender and mix to a smooth paste adding the olive oil gradually at the end of the process.

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.

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