Saturday, December 17, 2016




Have yourself a very merry Christmas and a prosperous New Year here at Wolfgang’s Steakhouse!

We will be having a FEAST BUFFET celebration on December 25 and January 1 for Lunch and Dinner. Our buffet includes lobsters, prawns and oysters for the appetizers. For the main highlight we will be serving USDA prime rib, porterhouse, turkey, leg of lamb, ham and salmon. You can also enjoy the night with our delicious sides to prepare, unlimited coffee, beers and mimosas. To complete the celebration, make sure to save a room for our sumptuous desserts of New York style cheesecake, pecan pie, key lime pie, chocolate mousse and more.

Save the dates and make sure to reserve as early as now! For inquiries, please call (02) 511-7009 / 511-7019 / 511-7089 / 511-7034 or email us at

#WolfgangsSteakhousePH #AnExtraordinarySteakhouse #RWM

Photo Credit : @ourawesomeplanet

Saturday, December 3, 2016

Roasted Tomato & Cumin


You need: an onion, 1/2 tsp cumin seeds, 3/4 tsp chilli flakes, a tin of toms, 3 cloves of garlic, salt, pepper, 1/2 tsp sugar and a good lug of olive oil And 6 medium sized tomatoes


You need to roast the tomatoes - halve the tomatoes and coat the bottom of a roasting tin (just big enough to fit all the halves in, cut side down) in olive oil

Mix in the finely chopped garlic, salt, pepper and sugar

Line up the tomatoes, cut sides down, and roast them for 20 mins at 190 until the skins come away

Meanwhile, finely slice the onion, heat 3-4 tbsp oil in a large saucepan and cook the onions over a medium heat

Add the chilli flakes and cumin and cook until softened

Add the tin of tomatoes and 600ml of water

Bring to a simmer and bubble for 10 minutes

In the meantime, peel the skins off the roasted tomatoes, discard the skins and pour the tomatoes, oil and garlic into the saucepan

Cook for another 15 mins and then blend until smooth

Check the seasoning and serve! 

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