Spring, Summer, main, dessert, Winter, Autumn, baking Antony Spring, Summer, main, dessert, Winter, Autumn, baking Antony

Neapolitan Semolina Cheesecake with Roasted Strawberries

Semolina—yeah, we get it, it’s a bit of a love-hate thing. And we know why: flashbacks to dodgy school puddings that were overly sweet, gloopy, and borderline inedible. One of our grandmothers, for reasons that still mystify us, used lemon essence in her semolina despite having a fruit-laden lemon tree right outside her kitchen window. Go figure…

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Pickled salmon

Pickled salmon; we’re making this for Christmas! It’s a vibrant and tangy dish that brings together the best of two worlds: spanking fresh salmon and the bold punch of pickling. Historically, pickled fish was an excellent way to preserve fresh catches before refrigeration, making it a staple in colder climates (like Scandinavian countries) where fresh food…

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Spring, Autumn, Winter, Summer, Asian, Thai, Thailand, pork, main Antony Spring, Autumn, Winter, Summer, Asian, Thai, Thailand, pork, main Antony

Lemongrass pork noodles

Fabulous fresh flavours in a flash – and yes, we’re getting all alliterative with this yum, Thai-inspired dish. When you want your noodles quick and you want your noodles with a kick (yep, we’re rhyme-y today too), this recipe will sort you. All you do is make a simple aromatic paste for stir-frying the mince, whip up an easy sweet-sour-salty dressing…

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Nonya chicken curry

Yes, a curry paste from scratch, but hear us out. This curry is delicious, but not if you shortcut things. It’s our take on a Nonya curry; the Nonyas (also called the Peranakans) are communities descended from Chinese immigrants who settled in Malaysia, Singapore, and Indonesia, intermarried with locals, and blended their heritage with Malay influences. Their food is a true fusion cuisine…

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Spring, Autumn, Winter, Summer, cakes, baking Antony Spring, Autumn, Winter, Summer, cakes, baking Antony

Egg white cake with mascarpone

Have you got a bunch of egg whites sloshing around after dutifully making hollandaise sauce or creme anglaise? Or is it just us that ends up with an accumulation of whites from time to time? Given the price of eggs, we don’t like to waste any part of a single one, but we don’t always want to bake meringue or pavlova, either…

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Spring, Autumn, Winter, Summer, baking, cakes Antony Spring, Autumn, Winter, Summer, baking, cakes Antony

Coconut-lime sheet cake

Can’t get enough of coconut? Same here. We love it in this cake which has slightly retro vibes, and where coconut is represented in creamy, desiccated and extract form. With an amazingly fluffy texture and a ridiculously rich, lime-spiked, creamy frosting, it’s special enough to bring out for an occasion, but without the fuss of a layer cake...

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Spring, Autumn, seafood, fish, main, Winter, Summer, side dish Antony Spring, Autumn, seafood, fish, main, Winter, Summer, side dish Antony

Leeks, lentils and mussels

Are leeks underrated? We think so. They don’t have the sexy wow-factor of, say, asparagus or sugar snaps or watermelon radish. But they can be incredible, especially when you braise them and make them the hero of a dish – as we have here. Braising really brings out their gentler, sweeter side, and their texture becomes meltingly tender too. The key to these leeks is in the preparation...

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Spring, Autumn, seafood, fish, main, Winter, Summer Antony Spring, Autumn, seafood, fish, main, Winter, Summer Antony

Smoked salmon cobb salad

The Cobb salad is the ultimate American summer classic – a hearty, throw-it-together kind of dish that’s become an icon. Legend has it that this salad was first whipped up back in the 1930’s at the famed Brown Derby restaurant in Hollywood by owner Bob Cobb. And can we just take a moment to appreciate the poetic rhythm of this dude's name? Fabulous. The story goes...

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Spring, Autumn, Winter, Summer, Italian, salad, main Antony Spring, Autumn, Winter, Summer, Italian, salad, main Antony

Crispy salami salad

We love salami, big time, and if we ever need any justification to gorge on it (we don’t), we only have to look to the Italians. Anecdotally, they really seem to eat a ton of the stuff in Italy, along with other cured meats like mortadella, coppa, pancetta, bresaola, nduja, guanciale, lardo, and so on. The entire cured meat category, including salami, is referred to as salume...

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Spring, Autumn, Winter, Summer, baking Antony Spring, Autumn, Winter, Summer, baking Antony

Vanilla-apricot jam buns (Buchteln)

We’re getting our Austria on with these buns; one of us is contemplating a visit and the wish-list itinerary is quickly filling up with Schloss Schönbrunn, sausage, strudel, Strauss, the Christmas Markets at Spittelberg, sachertorte, the Secession Building, and everything to do with Sisi. And schnitzel. All the ’S’ things, basically...

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Spring, Autumn, Winter, Summer, main, vegetarian Antony Spring, Autumn, Winter, Summer, main, vegetarian Antony

Spaghetti pie with burst tomatoes

Welcome to our pasta party in a cake tin! (Or frying pan, if you prefer… we did). This is SO easy to whip up and makes a change from the usual pasta dinner. Plus, it’s a bit of a blank slate: you can throw some sun-dried tomatoes, chopped olives, chopped salami, capers, anchovies or fresh basil through the mixture before baking...

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Spring, Autumn, Winter, Summer, Asian, main, pork, Thai, Thailand Antony Spring, Autumn, Winter, Summer, Asian, main, pork, Thai, Thailand Antony

Thai barbecued pork neck

Dammit, we’re not waiting any longer! We’re dusting off the barbie, firing it up, and cooking pork neck if it rains, sleets, snows, or kills us. And what better meat than pork for kicking off the barbecue season in tasty style? And what better cut than neck? It’s juicy, thanks to all the lovely marbling of fat, which slowly renders...

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Carrot tarator and pea hummus

We’re on a bit of a mezze kick this week, if you hadn’t noted. Full disclosure; we were hopeful of nicer weather to be able to take a light dinner outside but we should have known better. We’ve only lived here for most of our lives. Sigh. But when things do perk up in the warmth and sunshine department...

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Spring, Autumn, seafood, fish, main, Winter, Summer Antony Spring, Autumn, seafood, fish, main, Winter, Summer Antony

Caramel ginger salmon

Vietnam, bless it, has some unique ingredients and techniques that we go nuts for. Having been lucky enough to visit the country numerous times over the last 20 years, we can say, hand on heart, it has one of our all time favourite cuisines on the planet. The food is next level; it’s fresh, zingy and so incredibly varied, we never get sick of eating it...

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