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

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.

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.

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