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.

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.

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 
 
<h2>Recipe of the Week: Lime Marinated Raw Fish (Pacific Style) </h2>

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.

Where I Ate Last with Tony Astle: Bivacco

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



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.

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 
 
<h2>Recipe of the Week: Coq au Vin</h2>
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.

Where I Ate Last with Tony Astle: Gion

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.

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.

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
 
<h2>Recipe of the Week: Apple and Blackberry Pie </h2>

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.

Where I Ate Last with Tony Astle: Copia

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.



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!

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 
 
<h2>Recipe of the Week: Sauteed Black Pudding with Scallops and Green Peppercorn Beurre Blanc   </h2>
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!

Where I Ate Last with Tony Astle: Bianca

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. 

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Recipe of the Week: Fresh Tuna Nicoise 



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

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
 
<h2>Recipe of the Week: Fresh Tuna Nicoise </h2>

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

Where I Ate Last with Tony Astle: Kingland Social

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.

Recipe of the Week: Pea and Ham Soup



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

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. 
 
<h2>Recipe of the Week: Pea and Ham Soup</h2>

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

Where I Ate Last with Tony Astle: Gochu

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

Recipe of the Week: Cassis Macerated Apples and Blackberries

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

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
 
<h2>Recipe of the Week: Cassis Macerated Apples and Blackberries</h2>
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

Where I Ate Last with Tony Astle: Grand Harbour

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

Recipe of the Week: French Onion Soup

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

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
 
<h2>Recipe of the Week: French Onion Soup</h2>
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

Where I Ate Last with Tony Astle: The Engine Room

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

Recipe of the Week: Chocolate Souffle

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.

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 
 
<h2>Recipe of the Week: Chocolate Souffle </h2>
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.

Where I Ate Last with Tony Astle: Original South Indian recipes at Sahana

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

Recipe of the Week: Antoine’s bread pudding with crème Anglaise

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.





Ingredients

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



Instructions

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.



TOSERVE

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.

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
 
<h2>Recipe of the Week: Antoine’s bread pudding with crème Anglaise</h2>
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. 
 

 
<h2>Ingredients </h2>
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 
  
  
<h2>Instructions </h2>
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.

Where I Ate Last: Advieh at InterContinental Auckland

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.

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.

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

Where I Ate Last with Tony Astle

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