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

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: Gochu

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.

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.

LISTEN ABOVE

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.

LISTEN ABOVE

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: Gochu

Recipe of the Week: Pea and Ham Soup

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