5 minutes with Anthony Femia

What is your earliest food memory?

Mum’s fantastic birthday cakes for my brother and I inspired by the 1980s Women’s Weekly annual birthday cake magazines. I’m pretty sure I had a ninja turtle one when I was 5 and I was considered the coolest kid in my playgroup crew as a result

Which ingredient are you obsessed with right now?

Aleppo pepper: I finish almost every meal with this delicious pepper as not only does it give a gentle sweetness and heat, it also adds to the aromatic experience of the dish, lifting the flavours of the vegetables I am usually roasting every night. I love making a dressing with Citrus infused EVOO, Pomegranate molasses / Saba and Aleppo pepper to put on top of my salads and roast vegetables (parsnip, butternut pumpkin, celeriac, fennel & leek in Winter).

Kitchen tool you can’t live without?

My Tefal air fryer, it is amazing for crunchy sweet potato chips and roast chicken with crisp skin.

Go-to meal when you’re feeling sick?

Pastina with chicken brodo. I make a stock with a whole organic chicken with added giblets and chicken necks and all the necessary vege before adding the baby pastina. It’s been a family tradition to have this when unwell. For added flavour, richness and essential nutrients I add the rind of our Giorgio Cravero Parmigiano Reggiano to the brodo.

Entrée or dessert?

Dessert! Also cheese for dessert! Just the other night I served a local blue called Riverine made with Buffalo milk from Gippsland with fresh honeycomb and white strawberries paired with a delicious Sauternes whilst watching Hamilton on Disney+.

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