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 

 Recipe of the Week: White Chocolate and Grand Marnier Soufflé  

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
Beat egg yolks, sugar and orange zest in a mixer until thick and creamy.  
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.  
Combine the melted chocolate with the egg mixture and mix thoroughly. Set aside until required. The mixture can be refrigerated at this stage.  
Butter the individual ramekins thoroughly and dust with the second measure of sugar. Set aside.  
Gently reheat the chocolate mixture until it is tepid.  
Preheat fan bake oven to 180 degrees Celsius.  
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 15mins or until cooked.  
Serve immediately, dusted with icing sugar and lashings of whipped cream. 

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.&nbsp;
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.&nbsp;
The Bigeye Tuna from Ahi.
LISTEN ABOVE&nbsp;
&nbsp;
<h2>Recipe of the Week: White Chocolate and Grand Marnier Soufflé &nbsp;</h2>
Serves 6 &nbsp;

Ingredients &nbsp;
10 Free Range Eggs, separated &nbsp;&nbsp;
3 Tbsp caster sugar &nbsp;
1 Tbsp finely grated orange zest &nbsp;
350gm white chocolate &nbsp;
6 Tbsp of Grand Marnier &nbsp;
Soft, unsalted butter to grease ramekins &nbsp;
3 Tbsp caster sugar for dusting &nbsp;
&nbsp;&nbsp;
Method
<ol>
<li>Beat egg yolks, sugar and orange zest in a mixer until thick and creamy. &nbsp;</li>
<li>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. &nbsp;</li>
<li>Combine the melted chocolate with the egg mixture and mix thoroughly. Set aside until required. The mixture can be refrigerated at this stage. &nbsp;</li>
<li>Butter the individual ramekins thoroughly and dust with the second measure of sugar. Set aside. &nbsp;</li>
<li>Gently reheat the chocolate mixture until it is tepid. &nbsp;</li>
<li>Preheat fan bake oven to 180 degrees Celsius. &nbsp;</li>
<li>Whip the egg whites to soft peaks. Fold a quarter of the whites into the chocolate mixture, then carefully fold in the remainder. &nbsp;</li>
<li>Pour into the ramekins to just below the top. &nbsp;</li>
<li>Bake for 15mins or until cooked. &nbsp;</li>
<li>Serve immediately, dusted with icing sugar and lashings of whipped cream.&nbsp;</li>
</ol>

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

Where I Ate Last with Tony Astle: Ahi and White Chocolate and Grand Marnier Soufflé

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/1dad066a-07c5-4bfd-8783-b22f017ea3d8/transcript

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