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 Recipe of the Week: Slow Cooked Ribeye    



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. 

For the final time this year, Tony Astle joined Kerre Woodham to give his thoughts on where he ate last.&nbsp;
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. &nbsp;
LISTEN ABOVE&nbsp;
<h2>Recipe of the Week: Slow Cooked Ribeye &nbsp; &nbsp;</h2>

Method:&nbsp;
Sear the meat in very hot non-stick oiled pan. &nbsp;
Remove and place in a roasting dish. &nbsp;
Smear with Dijon mustard mixed with ground black pepper and tarragon. &nbsp;
Place in oven preheated to 75C. &nbsp;
Cook for 7 hours. &nbsp;
Cover meat with foil. &nbsp;
Turn oven off and rest meat inside the oven for 30 minutes.&nbsp;

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: First Mates, Last Laugh and Slow Cooked Ribeye

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/a7b2e06b-22c7-40e9-a7cb-b244017f3709/transcript

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 

 Recipe of the Week: Summer Pudding with Meringue and Chantilly Cream   

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

 

Ingredients: Meringue 

2 egg whites                             

½ cup white sugar 

 

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

 

Ingredients: Chantilly Cream 

400 ml whipping cream 

icing sugar 

best quality vanilla 

 

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

 

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

This week Tony Astle ate at Madame Social, an Asian fusion eatery and bar in Napier.&nbsp;
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.&nbsp;
LISTEN ABOVE&nbsp;
&nbsp;
<h2>Recipe of the Week: Summer Pudding with Meringue and Chantilly Cream &nbsp;&nbsp;</h2>
6-8 portions (generous) &nbsp;&nbsp;

Ingredients: Summer Pudding&nbsp;
1.5 kg mixed fresh or frozen berries&nbsp;
1 loaf toast white bread (18-20 slices)&nbsp;
200 g raw brown sugar&nbsp;
200 ml cassis* &nbsp; &nbsp;&nbsp;
*Cassis is a wonderful blackcurrant liquor. If you want an alcohol-free pudding substitute cassis with a good quality blackcurrant syrup. &nbsp;
&nbsp;
&nbsp;
Method: Summer Pudding&nbsp;
<ol>
<li>Line a 1.5 litre bowl with plastic wrap allowing the wrap to hang well over the outer edges of the bowl.&nbsp;</li>
<li>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.&nbsp;</li>
<li>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.&nbsp;</li>
<li>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.&nbsp;</li>
<li>Then repeat the saturated bread process and fill the bowl with alternate layers of saturated bread and berries, until the bowl is full.&nbsp;</li>
<li>Remember, your last layer must be the saturated bread.&nbsp;</li>
<li>Now, fold over the plastic wrap hanging from the sides of the bowl, encasing the top of the pudding.&nbsp;</li>
<li>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.&nbsp;</li>
<li>Refrigerate overnight, with the weighted plate compressing the pudding.&nbsp;</li>
</ol>
&nbsp;
Ingredients: Meringue&nbsp;
2 egg whites &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;
½ cup white sugar&nbsp;
&nbsp;
Method: Meringue&nbsp;
<ol>
<li>Separate the eggs, keeping the yolks for something else.&nbsp;</li>
<li>In a clean bowl, beat the egg whites until foamy and beginning to hold a peak.&nbsp;</li>
<li>Gradually add half of the sugar and continue beating, until the whites are shiny and hold a soft peak.&nbsp;</li>
<li>Gradually, add the remaining sugar. Continue beating until the meringue holds a stiff peak.&nbsp;</li>
<li>Using a piping bag, or spoons shape 6-8 meringues onto silicon paper.&nbsp;</li>
<li>Bake meringue at 110-120 deg C for 60 to 90 minutes, without colouring.&nbsp;</li>
<li>Remove from the oven and cool.&nbsp;</li>
</ol>
&nbsp;
Ingredients: Chantilly Cream&nbsp;
400 ml whipping cream&nbsp;
icing sugar&nbsp;
best quality vanilla&nbsp;
&nbsp;
Method: Chantilly Cream&nbsp;
<ol>
<li>Combine cream vanilla and icing sugar, beat until it lightly peaks.&nbsp;</li>
<li>Chantilly cream should be both sweet and vanillary… so don’t be afraid to add the icing sugar and vanilla!&nbsp;</li>
</ol>
&nbsp;
Assembly:&nbsp;
<ol>
<li>Remove the weight and plate from the top of the pudding.&nbsp;</li>
<li>Unfold the plastic wrap from the pudding’s top.&nbsp;</li>
<li>Place your serving plate over the exposed pudding, and turn it over so that your pudding is now sitting on its serving plate.&nbsp;</li>
<li>Gently lift off the bowl, and then peel away the plastic wrap bowl lining.&nbsp;</li>
<li>Your pudding is now ready to be served.&nbsp;</li>
<li>On individual plates place a meringue. Add a quenelle of chantilly cream and some strawberries.&nbsp;</li>
<li>Either portion the summer pudding onto your plates or allow your guests to serve themselves. Enjoy!&nbsp;</li>
</ol>

Where I Ate Last with Tony Astle: Madame Social and Summer Pudding with Meringue and Chantilly Cream

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/eeadec02-a195-4996-ba0f-b23d017e88a0/transcript

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 Recipe of the Week: Gluten-Free Cheese Muffins  

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  
Combine flour, salt, baking soda, and sugar.   
Add cheese and mix well with a wooden spoon.  
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.  
Add egg and mix well.  
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.  
Bake at 205 degrees Celsius for 25 – 30 mins  
Remove from oven, allow to cool and place on cake rack.  
Refrigerate in an air-tight container.  
To reheat, sprinkle with water and place in oven at 170 degrees Celsius for approximately 5 mins until heated through. 

This week Tony Astle is out east, dining at Napier’s Central Fire Station Bistro. &nbsp;
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.&nbsp;
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.&nbsp;
LISTEN ABOVE&nbsp;
<h2>Recipe of the Week: Gluten-Free Cheese Muffins &nbsp;</h2>
Makes 10 large muffins &nbsp;

Ingredients&nbsp;
1 ¾ cups of gluten-free flour &nbsp;
½ tsp salt &nbsp;
¼ tsp baking soda &nbsp;
1 Tbsp sugar &nbsp;
¾ cup of grated tasty cheddar &nbsp;
¼ cup of grated parmesan cheese &nbsp;
1 egg &nbsp;
½ cup of milk &nbsp;
½ cups of soda water &nbsp;
½ tsp cider (or white) vinegar &nbsp;
¼ cup of melted butter &nbsp;
&nbsp;&nbsp;
Method &nbsp;
<ol>
<li>Combine flour, salt, baking soda, and sugar. &nbsp;&nbsp;</li>
<li>Add cheese and mix well with a wooden spoon. &nbsp;</li>
<li>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. &nbsp;</li>
<li>Add egg and mix well. &nbsp;</li>
<li>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. &nbsp;</li>
<li>Bake at 205 degrees Celsius for 25 – 30 mins &nbsp;</li>
<li>Remove from oven, allow to cool and place on cake rack. &nbsp;</li>
<li>Refrigerate in an air-tight container. &nbsp;</li>
<li>To reheat, sprinkle with water and place in oven at 170 degrees Celsius for approximately 5 mins until heated through.&nbsp;</li>
</ol>

Where I Ate Last with Tony Astle: Central Fire Station Bistro and Gluten-free Cheese Muffins

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/e105eb8f-f3de-4b45-8d41-b236017faa80/transcript

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>

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

Where I Ate Last with Tony Astle: First Mates, Last Laugh and Slow Cooked Ribeye

Recipe of the Week: Slow Cooked Ribeye

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