Explorez tous les épisodes du podcast Where I Ate Last with Tony Astle

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.  

LISTEN ABOVE 

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. 

See omnystudio.com/listener for privacy information.

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. 

LISTEN ABOVE 

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 

1. Line a 1.5 litre bowl with plastic wrap allowing the wrap to hang well over the outer edges of the bowl. 
2. 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. 
3. 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. 
4. 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. 
5. Then repeat the saturated bread process and fill the bowl with alternate layers of saturated bread and berries, until the bowl is full. 
6. Remember, your last layer must be the saturated bread. 
7. Now, fold over the plastic wrap hanging from the sides of the bowl, encasing the top of the pudding. 
8. 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. 
9. Refrigerate overnight, with the weighted plate compressing the pudding. 

Ingredients: Meringue 

2 egg whites                             

½ cup white sugar 

Method: Meringue 

1. Separate the eggs, keeping the yolks for something else. 
2. In a clean bowl, beat the egg whites until foamy and beginning to hold a peak. 
3. Gradually add half of the sugar and continue beating, until the whites are shiny and hold a soft peak. 
4. Gradually, add the remaining sugar. Continue beating until the meringue holds a stiff peak. 
5. Using a piping bag, or spoons shape 6-8 meringues onto silicon paper. 
6. Bake meringue at 110-120 deg C for 60 to 90 minutes, without colouring. 
7. Remove from the oven and cool. 

Ingredients: Chantilly Cream 

400 ml whipping cream 

icing sugar 

best quality vanilla 

Method: Chantilly Cream 

1. Combine cream vanilla and icing sugar, beat until it lightly peaks. 
2. Chantilly cream should be both sweet and vanillary… so don’t be afraid to add the icing sugar and vanilla! 

Assembly: 

1. Remove the weight and plate from the top of the pudding. 
2. Unfold the plastic wrap from the pudding’s top. 
3. Place your serving plate over the exposed pudding, and turn it over so that your pudding is now sitting on its serving plate. 
4. Gently lift off the bowl, and then peel away the plastic wrap bowl lining. 
5. Your pudding is now ready to be served. 
6. On individual plates place a meringue. Add a quenelle of chantilly cream and some strawberries. 
7. Either portion the summer pudding onto your plates or allow your guests to serve themselves. Enjoy! 

See omnystudio.com/listener for privacy information.

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. 

LISTEN ABOVE 

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. 

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.  

3. Eat and enjoy!  

See omnystudio.com/listener for privacy information.

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.  

LISTEN ABOVE 

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.  

Assembly:   

1. When the rice pudding is cooked, portion into bowls.  

2. Remove the prunes from the tea-infusion and add them to the portioned rice.  

3. Add a dollop of cream. Dust with icing sugar.  

4. Eat and enjoy! 

See omnystudio.com/listener for privacy information.

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. 

LISTEN ABOVE 

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. 

7. Whip the cream, sugar and vanilla, use to top the panna cotta. 

8. Rough chop the peeled tamarillo, add sugar and reduce until syrupy. Let cool.  

9. Add a spoonful of stewed tamarillo to each portion. 

See omnystudio.com/listener for privacy information.

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. 

LISTEN ABOVE 

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  

1 tsp grated ginger 

Roast Tomato: 

4 vine ripe tomato  

Malden salt 

2 tsp oil 

Method: Pork belly 

1. In a frenzied attack, stab the pork skin with a fork or skewer. 

2. Rub in the herbs and spices all over the pork. 

3. Place on a non-corrosive tray, cover and refrigerate for 24 hours. 

4. Heat oven to 160 degrees celcius. 

5. Saute onions and garlic in oil until brown. Do not burn. 

6. Place the pork in a roasting dish, skin side up. Smear with the onion garlic mix. 

7. Melt the fat in a saucepan and then add stock. Whisk together, then pour over pork. 

8. Cover pork with baking paper, then seal the roasting dish with foil. 

9. Bake for 3 hours. Remove from the oven, cool, cover, and refrigerate. 

10. The fat/stock can be kept for future use. It can be frozen. 

Method: Oriental dressing 

Place all ingredients into a bottle and shake well. 

Method: Roast tomato 

1. Heat oven to 160 deg C.  

2. Drizzle the tomato with oil, sprinkle it with salt. 

3. Roast in the oven 15-20 min. 

4. Remove from the oven, cool the tomato. 

Ingredients to Assemble: 

8 slices cold pork belly  

oil for greasing 

16 scallops  

75 g mixed greens 

1 carrot, peeled, julienned  

1 courgette, julienned 

16 snow peas, julienned  

roasted tomato  

oriental dressing 

Final Assembly: 

1. Preheat oven to 160 deg C. 

2. Slice cold pork belly into 5 mm slices. 

3. Oil four metal egg rings (85mm), and line with two slices of pork belly. 

4. Place on greased tray, and heat in oven until pork is hot. 

5. As the pork heats, saute the scallops. Do not over cook. Set aside. 

6. In a bowl toss the salad ingredients in the oriental dressing. 

7. Run a knife around the edges of the pork moulds to loosen. Plate the pork. 

8. Place three scallops atop the pork, then the salad. 

9. Gently and carefully remove the egg metal ring. 

10. Lean remaining scallops and tomatoes against the pork, drizzle with dressing. 

See omnystudio.com/listener for privacy information.

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. 

LISTEN ABOVE 

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. 

7. Check seasoning, adjust, then sprinkle with coriander or parsley. 

8. Serve with a salad, or on its own as a starter. 

Note: This dish needs seasoning. Also, don't be afraid to add more chilli, especially if you like it hot. 

See omnystudio.com/listener for privacy information.

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.

LISTEN ABOVE 

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  

Method: 

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. 

See omnystudio.com/listener for privacy information.

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. 

LISTEN ABOVE

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. 

8. Crimp the edges to seal the pie. 

9. Brush the pastry top with the beaten egg. Then sprinkle lightly with sugar. 

10. Bake 180 deg, until the pastry is cooked and golden brown (approx 60 minutes). 

11. Rest pie before enjoying with lashings of whipped cream or your favourite ice cream. 

See omnystudio.com/listener for privacy information.

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. 

LISTEN ABOVE 

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. 

Method: Beurre Blanc

1. Combine chicken stock, white wine, lemon juice in a thick bottomed frying pan.

2. Bring to a boil, and reduce the liquid by two-thirds. 

3. Without boiling, whisk in half of the butter, then whisk in the remaining butter. 

4. The sauce should be quite thick. 

5. Add peppercorns to taste. 

6. As an option add 1 Tbsp cream to the sauce just before serving. 

Assembly: 

1. Plate the black pudding and scallops. 

2. Spoon over the green peppercorn beurre blanc. 

3. Enjoy! 

See omnystudio.com/listener for privacy information.

This week Tony Astle ate at Kingsland Social. Owned and run by Chef Phil Clarke and his wife, the restaurant is more family oriented than his previous ventures and according to Tony, the food is "casual in style but pretty good".

He had the Caesar Salad, the Crispy Calamari Salad, the Greenstone Creek eye fillet with garden salad and fries, and the Angus beef burger, topped with a fried egg, beetroot, pickles, mesclun, tomato, melted cheese, all on a brioche bun. And for desert, they had fresh fruit and vanilla ice cream. 

LISTEN ABOVE

Ingredients:  

For The Salad 

1 egg 

6 round French beans 

3 anchovy fillets 

3 green olives 

1 small boiled potato, sliced 

1 small vine ripened tomato, quartered 

For the Tuna 

150 g fresh tuna fillet 

½ tsp cajun spice 

½ tsp virgin olive oil 

2 Tbsp balsamic vinegar, reduced by half 

Method and Finishing:  

1. Bring a saucepan of water to the boil. 

2. Add the egg. Boil for 5 minutes. 

3. Place the boiled egg in iced water to cool. 

4. Peel, halve, and arrange with the remaining salad ingredients on a plate. Set aside. 

5. Reduce the balsamic vinegar, by half, over heat, then cool. 

6. Rub the fresh tuna with the cajun spice. 

7. In a very hot non-stick pan seal the tuna on all sides for approximately 30 seconds per side. 

8. Place the seared tuna on the prepared plated salad. 

9. Drizzle with olive oil and the reduced balsamic vinegar 

LISTEN ABOVE 

See omnystudio.com/listener for privacy information.

This week Tony Astle ate at Gochu, a new Korean restaurant in Auckland’s Commercial Bay. 

He sampled the Waiheke Oysters Te Mataku, the Tuna crudo with chojang and pickled nashi, the crispy eggplant with doenjang glaze, tofu cream, topped with sesame, and the chargrilled pork belly with a chilli apple glaze, brussel sprouts, and tofy cream. 

Ingredients: 

1 large bacon ham hock 

3 large onions, peeled and roughly diced 

5 litres fresh chicken stock (can use convenience product) 

500 g green split peas 

500 g yellow split peas 

Method: 

1. Combine all ingredients in a heavy based pot.

2. Bring to a boil, stirring constantly. 

3. Reduce heat to a light rolling boil/simmer. 

4. Cook for about 3 hours, until the meat on the hock falls from the bone. 

5. Stir often during cooking, the soup can catch and scorch on the bottom of the pot. 

6. Remove the ham hock. Remove the skin and discard. 

7. Slice or dice the meat and add back into the soup. 

8. Bring back to the boil. Cool. The soup can be frozen. 

9. When reheating (from frozen) defrost, and add milk or cream to achieve a smooth consistency. 

LISTEN ABOVE

See omnystudio.com/listener for privacy information.

This week Tony Astle is out east, dining at Napier’s Central Fire Station Bistro.  

Located in one of the city’s iconic art deco buildings, the menu puts Hawke’s Bay produce at the heart of their dishes, working with small independent suppliers to offer Italian and French-inspired food. 

Tony sampled the Raw Snapper with avocado, orange, horseradish, and crispy shallots, the Gougère, topped with Parmesan Custard, Mortadella, and the house baked sourdough, among others. 

LISTEN ABOVE 

Makes 10 large muffins  

Ingredients 

1 ¾ cups of gluten-free flour  

½ tsp salt  

¼ tsp baking soda  

1 Tbsp sugar  

¾ cup of grated tasty cheddar  

¼ cup of grated parmesan cheese  

1 egg  

½ cup of milk  

½ cups of soda water  

½ tsp cider (or white) vinegar  

¼ cup of melted butter  

Method  

1. Combine flour, salt, baking soda, and sugar.   
2. Add cheese and mix well with a wooden spoon.  
3. Make a well in the middle of the flour mixture and add the melted butter. Combine the milk, soda water and vinegar - add to the mixture.  
4. Add egg and mix well.  
5. Grease non-stick muffin moulds and sprinkle with a little grated Parmesan cheese. Spoon mixture into the moulds and sprinkle extra grated cheddar cheese on top.  
6. Bake at 205 degrees Celsius for 25 – 30 mins  
7. Remove from oven, allow to cool and place on cake rack.  
8. Refrigerate in an air-tight container.  
9. To reheat, sprinkle with water and place in oven at 170 degrees Celsius for approximately 5 mins until heated through. 

See omnystudio.com/listener for privacy information.

This week Tony Astle ate at Grand Harbour, a Chinese fine dining restaurant with a host of delicious traditional recipes.

He sampled the Pork and vegetable spring rolls, the Xiaolongbao, the spinach and prawn dumplings, and their famous deep fried squid.

"I have consumed many more dishes at this venue. I LOVE the tripe and tendons."

LISTEN ABOVE

This week Tony Astle is serving up a recipe for Cassis Macerated Apples and Blackberries, topped with Meringue and Baked.

Ingredients: 

Fruit Mixture 

1 kg Granny Smith apples, peeled, cored and thinly sliced 

170 g sugar 

60 g brown sugar 

350 ml water 

Zest of 1 orange 

200 6 blackberries (fresh or frozen) 

Meringue 

235 g sugar 

Half tbsp glucose 

50 ml water 

3 egg white 

Method:  

Fruit Mixture 

Combine apples, sugars, water and zest in a pot. 

Bring to a boil but avoid turning the apples mushy. Add the blackberries. 

Cook for 5 minutes. Cool. Then add the cassis 

Meringue 

Combine water glucose and sugar in a pan. 

Heat without stirring until it reaches 125 deg C on a sugar thermometer. 

Beat the egg whites, until they have stiff peaks. 

With the beater still running, pour the sugar syrup onto the egg whites. 

Continue beating until the mixture is smooth and thick. 

Note: the meringue can be refrigerated until required. 

Finishing 

Heat ban oven to 180 deg C. 

In a pan, heat the fruit mix, then fill individual bowls. 

Top with the meringue. 

Bake for about 15 minutes, so the meringue is browned slightly. 

Serve with whipped cream. 

LISTEN ABOVE 

See omnystudio.com/listener for privacy information.

This week Tony Astle ate at The Engine Room, an Auckland restaurant with a focus on seasonal dishes and locally grown produce.

He sampled the Bluff Oysters, the Grass Fed Scotch Steak with Maitre d’hotel butter, Hapuku -the catch of the day- with eggplant, caponata, and saffron aoli, and the twice-baked Cheese Souffle, which was once a signature dish at his own Antoine's. 

The twice-baked cheese souffle from the Engine Room. Photo / Tony Astle

Plus, for desert he tried the Coconut Panacotta, the Chocolate cremino al chocolato, and topped it all off with a selection of cheeses.

"A four tick experience... bordering on five ticks."

LISTEN ABOVE

Photo / Getty

Ingredients

2 tbsp oil 

10 large onions peeled and thinly sliced 

1 tsp sugar 

1 tbsp flour (optional) 

3 litres heated fresh beef stock 

375 ml dry white wine 

Note: This soup is best made at least two days before it is required.

Method

1. In a heavy-bottomed pot add the oil, sliced onion and sugar.

2. Over a low heat, slowly cook the onions, stirring frequently.

3. This process will take some time.

4. When the onions are caramelised, but not burnt, sprinkle them with flour.

5. Stir well. Then, add the heated stock and the dry white wine.

6. Bring to the boil. Skim-off any scum that floats to the surface throughout cooking.

7. Reduce heat, simmer for about 40 minutes.

8. Remove from heat, chill, then refrigerate until required.

To Serve 

1 Baguette thinly sliced 

Gruyere cheese, grated 

1. Preheat an oven to 180 deg C.

2. Heat the soup, then ladle it into individual ramekins.

3. Top with slices of baguette, liberally sprinkled with enough Gruyere to cover the top (about 3 tbsp per ramekin).

4. Place in oven and bake until golden brown.

LISTEN ABOVE 

See omnystudio.com/listener for privacy information.

This week Tony Astle ate at Sahana, a South Indian restaurant specialising in Chettinad cuisine. Their website boasts the cuisine to be the most aromatic in India, synonymous with spice that has a kick even for the Indian palate. 

Tony sampled a variety of both vegetarian and non vegetarian dishes, including the Dosa, the Crispy Shredded Lamb and Raita, the Eggplant Curry, Aloo Gobi, and the Lamb Saag. 

LISTEN ABOVE 

Serves 6

Ingredients 

10 free-range whole eggs, separated 

3 tbsp castor sugar 

1 tbsp finely chopped fresh mint 

350g dark chocolate 

6 tbsp brandy 

Butter, to grease ramekins 

3 tbsp castor sugar, to dust 

Method 

Beat egg yolks, sugar and mint in a food processor until thick and creamy. Melt chocolate with brandy over a double boiler. It is important not to let the water come to a boil underneath or let the bowl touch the water.  

Combine melted chocolate with the egg mixture; mix thoroughly. Set aside until required. The mixture could be refrigerated at this stage. 

Butter individual ramekins thoroughly and dust with the second measure of sugar. Set aside. 

Gently re-heat the chocolate mixture to tepid, stirring continuously. Preheat oven to 180°C. 

Whip the egg whites to soft peaks. Fold a quarter of the whites into the chocolate mixture, then carefully fold in the remainder. Pour into the ramekins to just below the top. Bake for 15 minutes or until cooked. Serve immediately, dusted with icing sugar and lashings of whipped cream. 

See omnystudio.com/listener for privacy information.

This week Tony Astle ate at Advieh, a restaurant in the new InterContinental Hotel in Auckland.  

With ‘Advieh’ being Persian for spice, the menu boasts a fusion of Middle Eastern, Mediterranean, and the finest local produce. 

Tony sampled the Marlborough oysters, the natural and grilled kingfish crudo, the lamb, the grilled oyster mushrooms, and said the hand cut chips are to “die for”. 

LISTEN ABOVE

This is a sublime Bread and Butter Pudding made in individual ramekins and served with Crème Anglaise. Antoine's Designer Bread and Butter Pudding goes to show how skill and imagination can turn an unassuming dish, whose origins lie in thrift and necessity, into a work of culinary art. 

BREAD PUDDING 

18 slices white bread crusts removed 

½ cup unsalted butter 

⅓ cup Grand Marnier 

1 ½ tbsp raisins 

1 ½ tbsp mixed citrus peel 

1 ½ tbsp apricot conserve 

6 whole eggs 

4 egg yolks 

100 g sugar 

2 cups milk 

2 cups cream 

Brown sugar for dusting 

CRÈME ANGLAISE 

2 cups milk 

1 vanilla pod 

6 egg yolks 

75 g caster sugar 

FOR THE PUDDING 

Cut the bread to fit the bottom and sides of six individual ramekins and cut six rounds to act as tops. Butter all bread on one side and line the ramekins, butter side out. 

Sprinkle the bread lining the ramekins with Grand Marnier. Place a portion of raisins, mixed peel, and apricot conserve in each ramekin. 

Beat the eggs, sugar, milk and cream with a whisk until thoroughly combined, then ladle the custard mixture evenly into each ramekin. 

Allow the ramekins to rest for five minutes, allowing the bread to soak up the custard. 

Preheat the oven to 160° C. Top up each ramekin and place a bread lid on each, butter side up. Dust with brown sugar and place in a roasting dish. Pour hot water into the dish until it is halfway up the outside of the ramekins. Bake until custard is set. 

FOR THE CRÈME ANGLAISE 

Heat the milk and infuse with the vanilla pod for about ten minutes. 

In a separate bowl, whisk together the egg yolks and sugar. Bring the heated milk to a boil and then allow to cool for a couple of minutes. Pour the warm milk onto the egg yolk mixture. Mix thoroughly. 

Place the combined egg yolk and milk mixture into a clean pan. Over a low heat, stir gently with a wooden spoon until the sauce thickens and coats the back of the spoon. Make sure you do not let the sauce boil or it will curdle. Leave to cool, then pass through a sieve into a pouring jug. 

TO SERVE 

Run a knife around the inside of the ramekins, carefully remove the bread puddings and place each pudding on an individual serving dish. Serve with Crème Anglaise and a quenelle of whipped cream. Garnish with a few strawberries or other seasonal fruit. 

See omnystudio.com/listener for privacy information.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Kerre Woodham to dive into his the good and the bad of dining experiences both around New Zealand and internationally. 

He digs into the service, the decor, and of course, the food, inspiring listeners to give new dining experiences a try. 

Also on offer is the Recipe of the Week, and this week he’s serving up Leek and Potato Soup. 

Ingredients: 

2 large leeks, finely sliced 

3 large onions, roughly chopped 

3 large agria potatoes, peeled and thinly sliced 

1.5 litres chicken or vegetable stock (may be instant, but beware of saltiness) 

1tsp white pepper 

150 grams butter 

Method: 

1. Cut the leeks in half lengthways (wash and finely slice) 

2. Roughly chop the onions 

3. Thinly slice the potatoes 

4. In a large pot, melt the butter. Add the onions, leeks and potatoes (plus white pepper) 

5. Slowly cook (sweat, don't brown) for approximately 5 minutes, stirring constantly. 

6. Add the hot stock. Stir and bring to a boil, then simmer for 25 minutes. 

7. Cool slightly, then blend until smooth in a food processor (or stick blender), depending on the texture required (you may strain or not). 

8. When reheating, add cream to taste. 

9. The soup may be frozen after blending. 

10. Instead of leeks, you may like to replace with carrots or pumpkin. 

LISTEN ABOVE 

See omnystudio.com/listener for privacy information.

This week Tony Astle dropped by Auckland’s Commercial Bay to dine at Ahi. The restaurant delivers “food at its best”, using fresh ingredients from across New Zealand, and organic vegetables grown in the Ahi Kitchen Garden in South Auckland. 

He sampled the Wallaby Tartare with Puffed Wagyu Tendons and Fermented Hot Sauce, the Te Matuku Waiheke Oysters, and the Bigeye Tuna, Confit Turnip, Watercress and Shiso among other dishes. 

The Bigeye Tuna from Ahi.

LISTEN ABOVE 

Serves 6  

Ingredients  

10 Free Range Eggs, separated   

3 Tbsp caster sugar  

1 Tbsp finely grated orange zest  

350gm white chocolate  

6 Tbsp of Grand Marnier  

Soft, unsalted butter to grease ramekins  

3 Tbsp caster sugar for dusting  

Method

1. Beat egg yolks, sugar and orange zest in a mixer until thick and creamy.  
2. Melt the chocolate with the Grand Marnier in a double boiler. It is important not to let the water come to a boil underneath or to let the bowl touch the water.  
3. Combine the melted chocolate with the egg mixture and mix thoroughly. Set aside until required. The mixture can be refrigerated at this stage.  
4. Butter the individual ramekins thoroughly and dust with the second measure of sugar. Set aside.  
5. Gently reheat the chocolate mixture until it is tepid.  
6. Preheat fan bake oven to 180 degrees Celsius.  
7. Whip the egg whites to soft peaks. Fold a quarter of the whites into the chocolate mixture, then carefully fold in the remainder.  
8. Pour into the ramekins to just below the top.  
9. Bake for 15mins or until cooked.  
10. Serve immediately, dusted with icing sugar and lashings of whipped cream. 

See omnystudio.com/listener for privacy information.

This week Tony Astle ate at Maison Vauron, a French Bistro in Auckland’s Newmarket. 

They offer fresh, authentic cuisine in a relaxed atmosphere, and offer the opportunity to explore their unique wine cellar with a variety of wines from throughout France. 

Tony sampled the Planche de Charcuterie, Pan cooked Tarakihi, and Saucisson de Canard. 

LISTEN ABOVE 

Serves 12   

Ingredients 

12 egg whites (room temperature)  

400g caster sugar  

2 tsp vanilla essence  

2 tsp vinegar (white, malt or cider)  

2 Tbsp cornflour  

Method 

1. Line two oblong sandwich tins with non-stick baking paper. Ensure there is plenty of overlap of the baking paper on all sides of the tins.  
2. Preheat a fan-forced oven to 180 degrees Celsius  
3. In an electric mixer whisk the egg whites (on full speed) until they form firm peaks.   
4. Steadily add the sugar by degrees until it is all incorporated.   
5. Add the vanilla and vinegar and continue whisking for 5 more minutes.  
6. Reduce speed and add the cornflour making sure to incorporate it well.  
7. Divide the mixture between the 2 sandwich tins and smooth out the tops.  
8. Bake in the oven for 12 minutes.  
9. Remove and let them cool to room temperature.  

To Roll  

1. Lay a large sheet of tin foil on the bench and lay a sheet of baking paper on top of the foil. Liberally sprinkle the baking paper with icing sugar.  
2. Gently loosen the meringue from the baking paper in the tin, then invert (crust side down) onto the icing sugar coated baking paper.  
3. Spread with whipped cream and then spread the fruit mince.  
4. Roll away from yourself to form a roulade shape.   
5. Seal both ends of the foil/paper and refrigerate for at least an hour - or make it the day before and refrigerate overnight.  
6. Repeat rolling process for second roulade.  
7. Serve with fresh berries. 

See omnystudio.com/listener for privacy information.

This week Tony Astle ate at St. Marg's, a restaurant on Karangahape Road that sells all of the usual fare as well as some unexpected delights.  

He sampled the Oysters, Beef tartare, the roast sirloin of the day, and the T-bone steak. 

LISTEN ABOVE 

6-8 portions 

Ingredients

4 egg whites 

1 tsp vanilla essence 

1.25 cups castor sugar 

20 g cornflour 

1 tsp vinegar 

Method

1. Preheat the oven to 180C. 
2. Beat egg whites to a foam. Then, continuing to beat, gradually adding the sugar. 
3. Continue to beat until the mixture almost creates stiff peaks, around 5 minutes. 
4. Add the remaining ingredients, beating for 2 more minutes. 
5. Using a wet (cold water) 7.5 cm open ended ring mould* on non-stick baking paper, on a baking sheet, fill the moulds with the mixture. 
6. Flatten the tops with a palette knife. Lift off the mould. 
7. Repeat until mixture is used. 
8. Reduce the oven temperature to 100C. Add the moulded pavlovas to the oven. 
9. Bake for 1 hour, then turn the oven off, leaving the pavlovas in the residual oven heat to complete cooking (overnight is recommended). 

Plating

1. Place a pavlova on your dessert plate. 
2. Top with a quenelle of Chantilly cream** and sliced strawberries. 
3. Eat and enjoy! 

*A 2cm high sliced plastic drain pipe works well as an inexpensive mould. 

** Combine cream with plenty of icing sugar, and vanilla essence. Beat.

See omnystudio.com/listener for privacy information.

This week Tony Astle offers up a recipe for Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts.

LISTEN ABOVE

4 portions 

Ingredients: 

• 3 ripe avocados 
• 125 g tomato, roughly chopped 
• 25 g green capsicum, chopped 
• 25 g celery, chopped 
• 25 g chives, chopped 
• 30 ml lemon juice 
• 125 g sour cream 
• 3-4 drops tabasco sauce 
• 60 ml vodka 
• 400 ml chicken stock 
• Salt, to taste 

Garnish:

3-4 macadamia nuts

chopped chives 

Method: 

1. Peel the avocados, discard the stones and peel. 
2. Combine avocado flesh, tomato, capsicum, celery, chives, lemon juice, and sour cream in a blender. Blend well to combine and puree. 
3. Then, add the tabasco and vodka.  
4. Keeping the blender running, add sufficient chicken stock until a soup consistency is achieved. 
5. Pour into a storage bowl, check seasoning. Refrigerate 1-2 hours. 

To Serve: 

Pour into shot glasses, top with shaved macadamia nut and chives. 

or

Portion into four chilled bowls, top with shaved macadamia nut and chives. 

See omnystudio.com/listener for privacy information.

Tony Astle is back in New Zealand, and this week he ate at Ponsonby’s San Ray.  

They serve bistro classics with the vibrant flavours of Southern California and Mexico, all cooked over coals and woodfire.  

Tony sampled both the Fresh Waiheke Oysters, the Oysters Natural, the Octopus, and the Wagyu Bavette, among others, each dish ranking well. 

LISTEN ABOVE 

Ingredients  

• 150 g  almonds, toasted 
• 130 g hazelnuts, toasted 
• 180 g dried peaches or apricots, chopped 
• 40 g candied peel, chopped 
• 125 g flour, sieved 
• 25 g cocoa powder 
• 2 tsp cinnamon 
• ½ tsp allspice 
• ½ tsp ground ginger     
• ¼ tsp ground gloves 
• 180 ml runny honey 
• ¼ tsp salt 
• 200 g white sugar 
• 115 g dark chocolate  

Method:  

1. Heat oven to 155 deg C. Grease and line a 23cm cake pan with non-stick paper.  
2. Sieve together the flour, cocoa, spices, and salt. Combine with all ingredients EXCEPT the honey, sugar and chocolate.   
3. Combine the honey and sugar in a clean saucepan, and heat until it reaches the soft ball stage, 115-dec C, using a sugar thermometer.  
4. When the honey/sugar mix reaches that temperature, remove from the stove and cool for 1-2 minutes. Then pour over the chocolate, stirring to melt the chocolate and combine the honey/sugar and melting chocolate together. Do this quickly.  
5. Add this mix to the other ingredients.  
6. Combine, and then press into the lined cake pan. This will take some strength!* Again work quickly ensuring all dry ingredients are well incorporated.  
7. Bake in the preheated oven for 30 mins. Cool.  
8. Remove from mould, dust with icing sugar. Cut into thin wedges.  
9. Eat and enjoy!  

*Panforte means strong bread, a reference to its taste rather than its firmness. 

See omnystudio.com/listener for privacy information.

This week Tony Astle didn’t dine out, but rather is telling the story of his own culinary endeavours.  

At the height of its success in the 1980s, Tony and Beth Astle owned and operated Antoine’s, a Parnell-based restaurant that was booked out months in advance.  

‘Let Them Eat Tripe’ tells the story of Antoine’s, and Tony joined Kerre Woodham for a chat about the recently released book. 

LISTEN ABOVE 

4 Portions 

Ingredients:  

• 450 g fresh asparagus 
• 700 ml chicken or vegetable stock 
• 120 g potato, diced peeled 
• 50 g onion, diced 
• 5 cloves garlic, crushed 
• 55 g butter 
• 1 tsp lemon juice 
• salt and pepper 
• 170 ml cream  
• extra blanched asparagus to garnish 

Method:  

1. Melt the butter in a saucepan. Add the diced potato, onion, and crushed garlic. Sweat together without colour for 3 minutes.  
2. Add the stock and cook the ingredients until the potato is cooked through. Approximately 12 minutes.  
3. Add the asparagus (chopped) and continue cooking until the asparagus is just done.  
4. Puree. For a refined soup strain, using some force. For a rustic soup, do not strain.  
5. In a clean pan, add the soup. Heat. Add the cream. Check seasoning and adjust.  
6. Finish with lemon juice.   

Plating:  

Portion the soup. Top with a swirl of fresh cream and some sliced asparagus or asparagus tips. Eat and enjoy.  

Note:  

Do not overcook the asparagus, otherwise your soup will lose its fresh green colour. 

See omnystudio.com/listener for privacy information.

Returning home from his adventures in France, Tony Astle has one more restaurant to review from his trip. This week, he last ate at La Brasserie du Corton, an offshoot of Villa Madie with seasonal menus and fresh ingredients.  

He sampled the Tartare de boeuf aux huîtres, poitrine de cochon confite, and the thon rouge de Méditerranée with an accompanying ratatouille, among other dishes. 

“The service at Corton is extremely professional. Every need was executed with aplomb.” 

LISTEN ABOVE 

Ingredients:  

Eggs 

Sugar  

Chocolate     

Grand marnier  

Egg whites 

Pinch of salt 

Icing sugar 

Cream 

Additional grand marnier (optional) 

Method:  

1. Line a 9 x 6 cm sponge sandwich tin with non-stick baking paper. Allow for high sides, the cooked sponge will rise.  
2. Preheat the oven to 180 deg C.  
3. Separate the eggs. Beat the yolks, gradually adding the sugar. Beat until the mix is thick and forms a ribbon.   
4. Melt the chocolate and grand marnier over a bain marie (hot water bath). When melted, set aside over the water bath for warmth.  
5. Whip the egg whites with a pinch of salt, until the whites golf firm peaks.  
6. Combine the chocolate/grand marnier mix with the thick sugar/egg yolk mix. Beat until combined.  
7. Gently fold through the egg white.  
8. Pour into the prepared lined sandwich tin. Even out the surface.  
9. Bake for 10-15 minutes until the centre is firm to the touch.  
10. Remove from the oven, let cool.  
11. Prepare a sheet of tin foil that is topped with a sheet of baking paper. Liberally sprinkle the baking paper with icing sugar.  
12. Invert the sponge tin onto the icing sugared paper, releasing the sponge. Remove the baking paper from the sponges base.  
13. Whip the cream. Spread it on half of the roulade leaving a space at the edge of the roulade that has no cream. Roll up the roulade in a rolling motion, away from yourself.  
14. Make sure the roll is tight and even by screwing up either end of the roulade, using the tin foil, thus creating an evenly shaped roulade.  
15. Refrigerate (best refrigerated overnight), or for at least a few hours.  
16. Remove from the refrigerator. Gently unwrap. Slice portions and plate.  
17. Eat and enjoy!  

Note:  

After unwrapping the roulade, and before cutting it into portions, you may like to sprinkle it with more grand marnier. 

See omnystudio.com/listener for privacy information.