Neill Anthony

Neill Anthony Neill Anthony | Private Chef & TV Host
Globally trained. Trusted by those who expect more.

From private tables to international screens, Neill brings elevated cuisine and effortless style to every experience.
📍Available worldwide Neill Anthony is a private chef who turns everyday ingredients into “how is this so good?” moments. He cooks with seasonal produce, global inspiration, and a calm confidence that makes hosting feel effortless. Whether it’s a date night dinner or a full-on celebration, Neill brings the flavor, the vibe, and plates worth pausing for.

28/05/2026

Episode 4 all things VEG .. roast cauliflower with raisins, almonds and pickled onions.

Cauliflower
- 1 head of cauliflower cut small and cooked in boiling salted water
- Butter
- Salt
- Olive oil
- Almonds

Raisin and almond salsa
- raisins
- Olive oil
- Salt
- Lemon juice
- Almonds

Pickled onions
- red onions sliced
- Vinegar
- Sugar
- Salt

27/05/2026

Dot cake ? Dot cookie ?

Cookie dough

80 g soft butter
80 g brown butter
60 g caster sugar
125 g Brown sugar
2 eggs
175 g self raising flour
125 g plain flour
5 g bicarbonate of soda
500 g choc chips

For the method search private chef cookie on socials.

Butter cream

80 g soft butter
80 g room temperature cream cheese
150 g icing sugar
Vanilla paste

24/05/2026

Episode 1 of celebrating vegetables.

What you will need for peas and carrots.

- carrots peeled save the peelings
- Carrot juice
- Salt
- Fresh garlic
- Fresh tarragon
- Fresh thyme
- Self raising flour
- Defrosted frozen peas
- Lemon oil
- Fresh mint
- Butter
- Crème fraiche
- Lemon zest

Method
- peel the carrots and save the peelings.
- Simmer the carrots in the carrot juice, garlic, thyme and tarragon for at least 30 mins topping up with water if needed.
- Dust the carrot peelings with self raising flour.
- Heat up neutral oil to 190 degrees Celsius 375 Fahrenheit and fry the carrots peelings
- When crispy remove and drain on paper towel.
- Blitz the peas, mint and lemon oil in a food processor, season with salt.
- When the carrots are cooked remove aromats and add a few k***s of butter, reduce to a glaze.
- Spoon the crème fraiche onto a plate and hit it with some lemon zest then top with the peas and carrots.
- Glaze them up and finish with the crispy carrots.

19/05/2026

Shop like a chef that hates paying for parking WOOLWORTHS with Ray-Ban Meta

Address

Cape Town
05363

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