Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally.
He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.
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Where I Ate Last with Tony Astle: First Mates, Last Laugh and Slow Cooked Ribeye
jeudi 12 décembre 2024 • Durée 06:24
For the final time this year, Tony Astle joined Kerre Woodham to give his thoughts on where he ate last.
This week, he ate at ‘First Mates, Last Laugh’, an eatery situated on the waterfront in Westhaven, Auckland. He sampled a couple of varieties of Taquitos – the tuna sashimi and the prawn and avocado, and the Lake Ohau Wagyu Picanha, among other dishes.
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Recipe of the Week: Slow Cooked Ribeye
Method:
Sear the meat in very hot non-stick oiled pan.
Remove and place in a roasting dish.
Smear with Dijon mustard mixed with ground black pepper and tarragon.
Place in oven preheated to 75C.
Cook for 7 hours.
Cover meat with foil.
Turn oven off and rest meat inside the oven for 30 minutes.
Where I Ate Last with Tony Astle: Madame Social and Summer Pudding with Meringue and Chantilly Cream
jeudi 5 décembre 2024 • Durée 05:34
This week Tony Astle ate at Madame Social, an Asian fusion eatery and bar in Napier.
He sampled the Madame Beef Tataki with ponzu, pickled daikon, and fried garlic, as well as the red braise brisket and shiitake mushroom spring rolls, and the Pork and Pāua dumplings, among others.
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Recipe of the Week: Summer Pudding with Meringue and Chantilly Cream
6-8 portions (generous)
Ingredients: Summer Pudding
1.5 kg mixed fresh or frozen berries
1 loaf toast white bread (18-20 slices)
200 g raw brown sugar
200 ml cassis*
*Cassis is a wonderful blackcurrant liquor. If you want an alcohol-free pudding substitute cassis with a good quality blackcurrant syrup.
Method: Summer Pudding
Line a 1.5 litre bowl with plastic wrap allowing the wrap to hang well over the outer edges of the bowl.
Combine the sugar and the berries. Bring to a gentle boil. Simmer for 2 minutes. Remove from heat, strain. Add the cassis to the berry juice.
While the berries and sugar cook, remove the crusts from the bread (discard crusts). Flatten the sliced bread using a rolling pin. The toast bead slices should now be the thickness of sandwich bread.
In a flat pan containing the berry juice from straining, place 2 or 3 bread slices. Turn them allowing the bread to absorb the berry juice. Lift out and line the prepared bowl with the juice saturated bread. Add a good layer of berries to the bottom of the bowl.
Then repeat the saturated bread process and fill the bowl with alternate layers of saturated bread and berries, until the bowl is full.
Remember, your last layer must be the saturated bread.
Now, fold over the plastic wrap hanging from the sides of the bowl, encasing the top of the pudding.
Find a suitable sized plate that fits inside the bowl and cover the pudding. Add a weight on top of the plate to compress the pudding. Put the pudding bowl on a plate to collect any overrun of juices (this should be minimal; the pudding should be sealed by the plastic wrap and the weighted plate.
Refrigerate overnight, with the weighted plate compressing the pudding.
Ingredients: Meringue
2 egg whites
½ cup white sugar
Method: Meringue
Separate the eggs, keeping the yolks for something else.
In a clean bowl, beat the egg whites until foamy and beginning to hold a peak.
Gradually add half of the sugar and continue beating, until the whites are shiny and hold a soft peak.
Gradually, add the remaining sugar. Continue beating until the meringue holds a stiff peak.
Using a piping bag, or spoons shape 6-8 meringues onto silicon paper.
Bake meringue at 110-120 deg C for 60 to 90 minutes, without colouring.
Remove from the oven and cool.
Ingredients: Chantilly Cream
400 ml whipping cream
icing sugar
best quality vanilla
Method: Chantilly Cream
Combine cream vanilla and icing sugar, beat until it lightly peaks.
Chantilly cream should be both sweet and vanillary… so don’t be afraid to add the icing sugar and vanilla!
Assembly:
Remove the weight and plate from the top of the pudding.
Unfold the plastic wrap from the pudding’s top.
Place your serving plate over the exposed pudding, and turn it over so that your pudding is now sitting on its serving plate.
Gently lift off the bowl, and then peel away the plastic wrap bowl lining.
Your pudding is now ready to be served.
On individual plates place a meringue. Add a quenelle of chantilly cream and some strawberries.
Either portion the summer pudding onto your plates or allow your guests to serve themselves. Enjoy!
Tony Astle is still in France, and this week he last ate at Mazette! in Annecy, which offers seasonal cuisine in the French Bistro tradition.
He sampled the Carpaccio de langue de boeuf, a “sensational” dish of thinly sliced beef tongue with capers, spring onions, celery, and toasted croutons, as well as the ris de veau grille, and le pate en croute, among other things.
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Recipe of the Week: Braised Lamb Shanks in Red Wine and Rosemary
Ingredients: Lamb Shanks
2 carrots, peeled, rough chopped 2 onions, peeled rough chopped 3 cloves garlic, peeled, chopped fine 50 ml oil 4 lamb shanks 3 tsp flour 1 l brown stock 275 ml red wine 2 ½ Tbsp tomato paste 2 bay leaves 1 rosemary sprig salt & pepper
Method
1. Brown the carrots, onion, and garlic in a little oil, then place in a deep pan or casserole dish.
2. Dry, then brown the shanks in a hot pan with a little oil.
3. Add the shanks to the vegetables.
4. Drain off any oil. In the pan, add the tomato paste.
5. Over a low heat, ‘cook-out’ the tomato paste, stirring regularly, for 2-3 minutes. Doing this step sweetens the tomato paste, by partially caramelising its sugar content.
6. Stir in the flour. Add the wine and stock to the tomato paste. Stir and bring to a boil.
7. Add the liquid to the shanks and vegetables. Add the rosemary and bay leaf. Season.
8. Cook in a preheated oven (160-170 deg C) for around 2 hours, or until the shank meat is tender.
Where I Ate Last with Tony Astle: Chez Fonfon
vendredi 13 septembre 2024 • Durée 06:34
Tony Astle is still in France, and this week he ate at Chez Fonfon in Marseille, a classic French bistro that has been operating for more than 70 years.
He sampled la Poutargue, a fresh and citrusy fish dish, and the specialty of the house: la Bouillabaisse du Vallon.
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Recipe of the Week: Baked Rice Pudding with Tea-infused Prunes
Ingredients:
120 g short or medium grain rice
1.2 l milk
120 g raw sugar
½ tsp vanilla essence
1 Tbsp butter
pinch salt
nutmeg, ground, to taste
8 or 12 moist prunes
250 ml boiling water
1 tea bag
1 Tbsp raw sugar
Method:
1. Wash off the rice in cold water.
2. In a saucepan, heat the milk, sugar, vanilla, salt and nutmeg.
3. Drizzle in the rice. Heat to simmering point.
4. Transfer to the oven (preheated 180C), add butter in cubes, and bake for approximately 1 hr 15 min. Baking without a lid allows a caramelised rice skin to form.
5. Toward the end of the rice cooking, boil the water.
6. In a bowl place the prunes, raw sugar and tea bag.
7. Pour over the boiling water. Stir to dissolve sugar. Steep for 10 minutes.
Where I Ate Last with Tony Astle: Boutary, Paris
vendredi 6 septembre 2024 • Durée 07:54
This week Tony Astle was in France, sampling the dishes at Boutary in Paris.
He sampled the Amuse Bouche, the Pomme de terre Boutary, the Homard a la Nage, the line-caught Turbot, and the Allegria Fresa, among other dishes.
The overall meal was a mixed bag, with some excellent dishes and some that were less than stellar, Tony noting the Chef’s passion for strong orange zest flavours.
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Recipe of the Week: Coconut Cream Panna Cotta with Tamarillo
Serves 5
Ingredients: Panna Cotta
225 ml cream 400 ml coconut cream 110 g raw sugar 2 tsp vanilla essence 10 g powdered gelatine 1 Tbsp boiling water salt, large pinch
Ingredients: To Finish
200 ml cream icing sugar, to taste vanilla essence, to taste 2-3 tamarillo, blanched and peeled with sugar to sweeten mint leaves for garnish
Method
1. Combine cream, coconut cream and sugar. Heat to dissolve the sugar.
2. Remove from heat, add the vanilla essence. Allow to stand, cooling slightly, so the flavours can infuse.
3. In a small bowl, dissolve the gelatine in the boiling water. Add to the cream mixture.
4. Strain, and fill the 5 containers.
5. Cover. Refrigerate for at least 3 hours (overnight is best).
6. To plate, run a sharp paring knife around the inside edge of the mould. Invert onto your plate and shake with a horizontal motion until the panna cotta comes away from the mould.
Where I Ate Last with Tony Astle: Tempero
vendredi 30 août 2024 • Durée 08:04
This week Tony Astle last ate at Tempero, a Latin Restaurant and Bar on Auckland’s K Road.
They offer a blend of the rich heritage of Latin cuisine with modern innovation, resulting in a “symphony of flavours that will delight your palate.”
Tony sampled the pickled mussels, the lamb tacos, the braised spare ribs, among other things, with his favourite being the Feijoada. Overall, he gives Tempero four ticks.
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Recipe of the Week: Spiced Pork Belly Confit with Grilled Scallops
Ingredients:
Pork belly confit:
1 side pork belly
1 tbsp chopped thyme
4 star anise, crushed
10 coriander seeds, crushed
6 cloves, crushed
2 medium sized onions, chopped
1 head garlic, chopped
30 ml oil
1.5 litres duck or pork fat
1.5 litres beef or chicken stock
Oriental dressing:
100 ml sesame oil
100 ml olive or peanut oil
50 ml soy sauce
50 ml mirin
20 ml lemon juice
1 clove garlic, crushed
½ tsp chilli paste
Where I Ate Last with Tony Astle: Bivacco
vendredi 23 août 2024 • Durée 07:12
This week on Where I Ate Last, Tony Astle ate at Bivacco, a fine dining Italian restaurant on Auckland’s Customs Street.
He sampled the beef carpaccio, fried calamari, the BBQ wagyu tongue, and the delicious trevelly crudo.
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Recipe of the Week: Lime Marinated Raw Fish (Pacific Style)
Ingredients
500 g tarakihi fillets, dice to the size of your small fingernail
3 medium limes juiced, and the zest of one of the limes
½ tsp salt
50 g each of: red onion, red capsicum, green capsicum, celery
120 g diced ripe tomato
2 spring onions, cut lengthways
1 tsp garlic, crushed
½ tsp chilli
50 ml olive oil
225 ml coconut cream
Fresh coriander or parsley, to taste
Method
1. Combine the diced fish, juice and zest, and ½ tsp salt. Mix well, cover, refrigerate for 2 hours.
2. Prepare the diced vegetables and sliced green onions. Refrigerate.
3. In a new bowl, combine the olive oil, garlic and chilli.
4. After 2 hours, or when the fish is a white opaque colour, strain off the juice. Discard the juice.
5. Add the drained fish to the olive oil, garlic chilli mix. Stir.
6. Next, add the coconut cream and vegetables to the fish, reserving some spring onion for garnish.
Where I Ate Last with Tony Astle: Gion
vendredi 16 août 2024 • Durée 06:23
This week, Tony Astle ate at Gion.
Named after an ancient district in Kyoto, Gion Japanese Restaurant gives an ambience of the old Japan. Chef Akira Kugue describes his food as simple, heart-warming, and traditional, and his goal is to bring the original taste and visual experience of Kyoto to his customers.
Tony sampled the Gyu Tataki, the Sashimi, the Chawan Mushi, and the Vegetable and Prawn Tempura, all of which he gives four ticks, and three ticks for the Yusu Rice Cake.
The Gyu Tataki.
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Recipe of the Week: Coq au Vin
Tony is serving up a recipe for Coq au Vin, a delicious French chicken stew.
Ingredients:
6 chicken drumsticks
6 bone in chicken thighs
200 g thick bacon or smoked ham, cubed
12 pickling onions
12 button mushrooms
1 large onion finely diced
1 medium carrot grated
3 cloves garlic, crushed
3 fresh thyme sprigs (or 2 tsp dried)
4 bay leaves
75 g butter
60 g flour
300ml chicken stock, heated
375 ml red wine
3 Tbsp tomato paste
salt and fresh ground pepper
Where I Ate Last with Tony Astle: Copia
vendredi 9 août 2024 • Durée 08:58
Tony Astle returned for a chat about where he Ate Last: Copia.
Located in Orakei Bay, the restaurant offers a range of seasonal menus all cooked to perfection.
Tony sampled the caramelised lamb sweetbreads with pickled butternut squash, shiitake mushroom, macadamia nuts, and quince, which was full of flavour. He also tried the Steak and flounder, the coconut baked meringue, and the glazed chocolate parfait, as well as a few other dishes.
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Recipe of the Week: Apple and Blackberry Pie
Ingredients
25 g Butter
5 Granny-Smith apples
2 Pottles blackberries
120 g Sugar (and extra for sprinkling)
Cinnamon (to taste)
1 Lemon juice and zest
1 tsp Ginger chopped
1 Egg, beaten
1 Packet of convenience sweet short-crust pastry (I recommend Paneton)
Method
1. Combine butter and sugar in a saucepan, and melt.
2. Add the apples, lemon juice, zest, ginger and cinnamon.
3. Cook slowly (lid on) for 15 minutes.
4. Add then blackberries, cook 5 minutes more (lid off).
5. Cool. then add the fruit to your pie dish.
6. On a floured surface roll the pastry.
7. Carefully lift the rolled pastry and cover the fruit.
Where I Ate Last with Tony Astle: Bianca
vendredi 2 août 2024 • Durée 06:53
This week Tony Astle ate at Bianca, a pasta shop and restaurant run by Hayden Phiskie.
He sampled the perfectly executed cappelletti, the tortiglioni, the panna cotta, and gave the beef tartare four ticks. The service was excellent from start to finish, and every server knew their stuff.
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Recipe of the Week: Sauteed Black Pudding with Scallops and Green Peppercorn Beurre Blanc
This week Tony’s serving up a recipe for Sauteed Black Pudding.
Ingredients: Black Pudding and Scallops
3 Tbsp oil
12 Slices black pudding
Dusting flour
16 Scallops
Ingredients: Beurre Blanc
100 ml Chicken stock
100 ml Dry white wine
20 ml Lemon juice
150 g Unsalted butter, cubed and chilled
Method: Black Pudding and Scallops
1. Heat 1 Tbsp oil in a frying pan.
2. Dust the black pudding in flour.
3. Quickly sauté on both sides. Set aside.
Then:
1. Heat 2 Tbsp in a frying pan to smoking point.
2. Dust scallops lightly in flour.
3. Sauté scallops in the hot pan. Do not overcook. Set aside.
9. When done, remove the shanks and keep them warm.
10. Strain the cooking liquid and discard the solids.
11. In a pan reduce the cooking liquid until it thickens. Check seasoning.
Assembly
1. Having prepared your favourite potato dish and vegetables, plate the potato.
2. Lean the shank on the potato, add sauce and your vegetables.
1.Melt the butter in a heavy bottomed saute pan. Season the chicken with salt and pepper.
2.Brown the seasoned chicken on all sides. Remove and place in a large casserole dish. Set aside,
3.In the saute pan, add the onions, bacon or ham, and brown evenly. Add to the chicken in the casserole.
4.In the saute pan, brown the mushrooms, then add them to the casserole dish.
5.Add 25g butter to the saute pan, melt, then add the chopped onion and grated carrot.
6.Cook that mixture for 3 minutes, stirring constantly. Then, add the flour.
7.Whisk in the heated chicken stock, then the red wine, garlic, tomato paste, bay leaves and thyme.
8.Reduce heat and simmer for 3 minutes. If the sauce mixture is too thick, add more stock and/or red wine. Add to the ingredients in the casserole dish.
9.Cover and cook in a preheated 170 deg C oven for approximately 1 hour 15 minutes.
10.Skim off any fat or impurities rising to the surface.
Note:
This dish is best cooked the day before you need it. This allows the flavours to develop. Simply, reheat when needed.
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