This week Tony Astle ate at Grand Harbour, a Chinese fine dining restaurant with a host of delicious traditional recipes.

He sampled the Pork and vegetable spring rolls, the Xiaolongbao, the spinach and prawn dumplings, and their famous deep fried squid.



"I have consumed many more dishes at this venue. I LOVE the tripe and tendons."

LISTEN ABOVE

Recipe of the Week: Cassis Macerated Apples and Blackberries

This week Tony Astle is serving up a recipe for Cassis Macerated Apples and Blackberries, topped with Meringue and Baked.







Ingredients:

Fruit Mixture

1 kg Granny Smith apples, peeled, cored and thinly sliced

170 g sugar

60 g brown sugar

350 ml water

Zest of 1 orange

200 6 blackberries (fresh or frozen)



Meringue

235 g sugar

Half tbsp glucose

50 ml water

3 egg white



Method: 

Fruit Mixture

Combine apples, sugars, water and zest in a pot.

Bring to a boil but avoid turning the apples mushy. Add the blackberries.

Cook for 5 minutes. Cool. Then add the cassis



Meringue

Combine water glucose and sugar in a pan.

Heat without stirring until it reaches 125 deg C on a sugar thermometer.

Beat the egg whites, until they have stiff peaks.

With the beater still running, pour the sugar syrup onto the egg whites.

Continue beating until the mixture is smooth and thick.

Note: the meringue can be refrigerated until required.





Finishing

Heat ban oven to 180 deg C.

In a pan, heat the fruit mix, then fill individual bowls.

Top with the meringue.

Bake for about 15 minutes, so the meringue is browned slightly.

Serve with whipped cream.



LISTEN ABOVE

This week Tony Astle ate at Grand Harbour, a Chinese fine dining restaurant with a host of delicious traditional recipes.
He sampled the Pork and vegetable spring rolls, the Xiaolongbao, the spinach and prawn dumplings, and their famous deep fried squid.

"I have consumed many more dishes at this venue. I LOVE the tripe and tendons."
LISTEN ABOVE
 
<h2>Recipe of the Week: Cassis Macerated Apples and Blackberries</h2>
This week Tony Astle is serving up a recipe for Cassis Macerated Apples and Blackberries, topped with Meringue and Baked.
 

 
Ingredients: 
Fruit Mixture 
1 kg Granny Smith apples, peeled, cored and thinly sliced 
170 g sugar 
60 g brown sugar 
350 ml water 
Zest of 1 orange 
200 6 blackberries (fresh or frozen) 
  
Meringue 
235 g sugar 
Half tbsp glucose 
50 ml water 
3 egg white 
  
Method:  
Fruit Mixture 
Combine apples, sugars, water and zest in a pot. 
Bring to a boil but avoid turning the apples mushy. Add the blackberries. 
Cook for 5 minutes. Cool. Then add the cassis 
  
Meringue 
Combine water glucose and sugar in a pan. 
Heat without stirring until it reaches 125 deg C on a sugar thermometer. 
Beat the egg whites, until they have stiff peaks. 
With the beater still running, pour the sugar syrup onto the egg whites. 
Continue beating until the mixture is smooth and thick. 
Note: the meringue can be refrigerated until required. 
  
  
Finishing 
Heat ban oven to 180 deg C. 
In a pan, heat the fruit mix, then fill individual bowls. 
Top with the meringue. 
Bake for about 15 minutes, so the meringue is browned slightly. 
Serve with whipped cream. 
 
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.

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