Marie Claire UK - 10.2019

189

Deluxe

Aheadof his debut cookbook launch,

Queer Eye’s Antoni Porowski shares his go-to

date-night dish and top foodie destination

ALMONDS

‘Ilove to nibble on

marcona almonds.

They are a little pricier

than the regular ones,

but don’t have the skin,

and are just so crunchy

and sweet. I would

really recommend

them on a cheese and

charcuterie board, too.’

GINGER

‘I recently discovered

crystallised ginger

and it’s now my go-to

snack whenever I want

something sweet. I like

chunks lightly crystallised,

without too much sugar.’

PORCINI

‘It’s incredible how

much flavour dried

porcini adds to any

broth. I use wild dried

mushrooms in my new-

style Polish hunter’s

stew and it changes

the entire dish – it’s

so nice and earthy.’

‘The sexiest dish in the book is the

macadamia-crusted lamb lollies.

There is just something very primal

about tearing away the macadamia nut

crust of these perfectly medium-rare,

salty, crispy lamb lollies drizzled in

a spicy honeyagrodolce– a mix of red wine vinegar, honey and

redpepper flakes. It’s sticky, it’s spicy, it’s meaty and it’s a bit

of animal fat; ideal for date night.’

‘One of my favourite restaurants is Su & GiÙ in Rome.

I once went for three meals in a row – it has laminated photos

ofthe food hanging on the walls and the nonna there runs the

show. They have the best puntarelle salad, made from

the leafy tops of chicory, anchovies, lemon juice and olive oil.

WhatI love about the city is its lack of pretension. Some of the

best food there is served at rickety tables in little side streets.’

Antoni In The Kitchenby Antoni Porowski is out now

‘My favourite cookbook isFeastby Nigella Lawson.

I received it as a gift, and it’s the one that inspires me to be

a little creative and try to figure out the story that I’m telling

with my food. It’s a fantastic book (especially if you’re looking

for inspiration for festive menus) and there’s something so

sensual about the way she writes about food that is also

comforting.If she manages to do that with her writing alone,

I can only image what her parties are like.’

‘A cheesy lemon, rosemary and

artichoke dip is great for dinner

parties.If I host, I start with the thing that

makes me the happiest: dairy. Growing up in

Quebec, we always had a cheese course after

dessert, so there’s no better way to begin

a dinner party than with that dip. It’s dairy-

heavy, but the brightness of the lemon and

tanginess of the rosemary make this perfect

with crackers, or even beautiful rainbow carrots, endives or

thinly sliced radishes. If I don’t make this dip, then I will always

have a cheese and charcuterie board.’

‘I prefer to cook on my own.Whenever I invite people

over for fajita night – Tan and Jonathan love Tex-Mex – it’s very

hard for me to accept help because I’m too much of a control

freak, but I’m trying to be better. I recently watched the

docu-series Salt Fat Acid Heaton Netflix and chef Samin

Nosrat was explaining that if she is making pesto, she lets one

of the guests tear the basil so they’re part of the process, and

leave feeling like they have learned something.’

A (QUEER) EYE

FOR GOOD FOOD

LEMONS

‘Technically not in my

cupboard, but I always

have a bowl of lemons

sitting on my kitchen

island, because I go

through them like crazy.

From the zest to the

juice, I use lemons

for everything.’

HONEY
‘I always have some
really nice honey or
honeycomb stored in
my pantry. I will have
some sharp cheddar on
a cracker, add a medjool
date and a little bit of
WORDS BY CHARLOTTE VOSSEN. PHOTOGRAPHS BY PAUL BRISSMAN, GETTY IMAGES, ALAMYhoney – it’s delicious.’

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