THERE has been many a snarky aside at Antoni Porowski’s expense.

The food and wine expert on Netflix’s Queer Eye reboot has had his culinary credentials repeatedly trashed.

But the 35-year-old former Canadian model and actor has been upfront about the fact he isn’t professionally kitchen trained (although he was at one point the personal chef of Ted Allen, the original food and wine expert on Queer Eye For The Straight Guy), and that hasn’t stopped him launching ‘fast-casual’ New York restaurant The Village Den.

Neither have the cynics dissuaded him from writing his first cookbook, Antoni In The Kitchen. Here’s one of his recipes to try at home and see what you think...


Just add crisps and crudities. “Decadent, flavourful and perfect for anything from kettle chips or baguette to spears of endive (or your finger), this simple dip is a great gateway drug to a food coma,” says Antoni.

“Using high-quality cheeses will make it memorable for your guests (or you alone on your couch – no judgement).”


(Serves 8)

3 (200g) jars marinated artichokes (preferably in oil), drained, coarsely chopped or quartered if whole

225g tub cream cheese, softened

175g Gruyere, grated

115g aged sharp white cheddar grated

225ml full-fat sour cream

2tbsp fresh lemon juice

2tsp finely chopped fresh rosemary

1/4tsp freshly ground black pepper

Toasted baguette slices, crudites, and/or your favourite crackers or chips for serving


1. Heat the oven to 200°C/400°F/gas 6, with a rack in the middle.

2. Combine all the dip ingredients in a large bowl and stir until smooth. Transfer to a 20cm square baking dish or an 18 to 20cm ovenproof frying pan.

3. Bake until the dip is bubbly and light golden brown on top, 22-25 minutes. Let cool for seven to 10 minutes before serving (I’ve burned my mouth more times than I care to admit). Serve with toasted baguette slices, crudites, and/or crackers or chips.