This week Tony Astle ate at Kingsland Social. Owned and run by Chef Phil Clarke and his wife, the restaurant is more family oriented than his previous ventures and according to Tony, the food is "casual in style but pretty good".

He had the Caesar Salad, the Crispy Calamari Salad, the Greenstone Creek eye fillet with garden salad and fries, and the Angus beef burger, topped with a fried egg, beetroot, pickles, mesclun, tomato, melted cheese, all on a brioche bun. And for desert, they had fresh fruit and vanilla ice cream. 

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Recipe of the Week: Fresh Tuna Nicoise 



Ingredients: 



For The Salad

1 egg

6 round French beans

3 anchovy fillets

3 green olives

1 small boiled potato, sliced

1 small vine ripened tomato, quartered



For the Tuna

150 g fresh tuna fillet

½ tsp cajun spice

½ tsp virgin olive oil

2 Tbsp balsamic vinegar, reduced by half



Method and Finishing: 

1. Bring a saucepan of water to the boil.

2. Add the egg. Boil for 5 minutes.

3. Place the boiled egg in iced water to cool.

4. Peel, halve, and arrange with the remaining salad ingredients on a plate.Set aside.

5. Reduce the balsamic vinegar, by half, over heat, then cool.

6. Rub the fresh tuna with the cajun spice.

7. In a very hot non-stick pan seal the tuna on all sides for approximately 30 seconds per side.

8. Place the seared tuna on the prepared plated salad.

9. Drizzle with olive oil and the reduced balsamic vinegar



LISTEN ABOVE

This week Tony Astle ate at Kingsland Social. Owned and run by Chef Phil Clarke and his wife, the restaurant is more family oriented than his previous ventures and according to Tony, the food is "casual in style but pretty good".
He had the Caesar Salad, the Crispy Calamari Salad, the Greenstone Creek eye fillet with garden salad and fries, and the Angus beef burger, topped with a fried egg, beetroot, pickles, mesclun, tomato, melted cheese, all on a brioche bun. And for desert, they had fresh fruit and vanilla ice cream. 
LISTEN ABOVE
 
<h2>Recipe of the Week: Fresh Tuna Nicoise </h2>

Ingredients:  
 
For The Salad 
1 egg 
6 round French beans 
3 anchovy fillets 
3 green olives 
1 small boiled potato, sliced 
1 small vine ripened tomato, quartered 
  
For the Tuna 
150 g fresh tuna fillet 
½ tsp cajun spice 
½ tsp virgin olive oil 
2 Tbsp balsamic vinegar, reduced by half 
  
Method and Finishing:  
1. Bring a saucepan of water to the boil. 
2. Add the egg. Boil for 5 minutes. 
3. Place the boiled egg in iced water to cool. 
4. Peel, halve, and arrange with the remaining salad ingredients on a plate. Set aside. 
5. Reduce the balsamic vinegar, by half, over heat, then cool. 
6. Rub the fresh tuna with the cajun spice. 
7. In a very hot non-stick pan seal the tuna on all sides for approximately 30 seconds per side. 
8. Place the seared tuna on the prepared plated salad. 
9. Drizzle with olive oil and the reduced balsamic vinegar 
 
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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