Where I Ate Last with Tony Astle
Where I Ate Last with Tony Astle
Playlist by Where I Ate Last with Tony AstleChef 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 international…25 clip(s) in playlist
Where I Ate Last with Tony Astle: First Mates, Last Laugh and Slow Cooked Ribeye
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 a…
06:24
Where I Ate Last with Tony Astle: Madame Social and Summer Pudding with Meringue and Chantilly Cream
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 …
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Where I Ate Last with Tony Astle: Central Fire Station Bistro and Gluten-free Cheese Muffins
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 sam…
06:07
Where I Ate Last with Tony Astle: Ahi and White Chocolate and Grand Marnier Soufflé
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…
06:10
Where I Ate Last with Tony Astle: Maison Vauron and Christmas Meringue Roulade
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,…
05:47
Where I Ate Last with Tony Astle: St. Marg's
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 Recipe of the Week: Individual Christmas Pavlov…
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Where I Ate Last with Tony Astle: Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts
This week Tony Astle offers up a recipe for Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts. LISTEN ABOVERecipe of the Week: Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts 4 portions Ingredients: 3 ripe avocados 125 g tomato, roughly chopped 25 g green capsicum, chopp…
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Where I Ate Last with Tony Astle: San Ray
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 Wag…
05:56
Where I Ate Last with Tony Astle: 'Let Them Eat Tripe' - Tony Astle discusses the story of Antoine's
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 s…
08:05
Where I Ate Last with Tony Astle: La Brasserie du Corton
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 confit…
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