Returning home from his adventures in France, Tony Astle has one more restaurant to review from his trip. This week, he last ate at La Brasserie du Corton, an offshoot of Villa Madie with seasonal menus and fresh ingredients.  

He sampled the Tartare de boeuf aux huîtres, poitrine de cochon confite, and the thon rouge de Méditerranée with an accompanying ratatouille, among other dishes. 

“The service at Corton is extremely professional. Every need was executed with aplomb.” 

LISTEN ABOVE 

 Recipe of the Week: Grand Marnier Roulade 



Ingredients:  

Eggs 

Sugar  

Chocolate     

Grand marnier  

Egg whites 

Pinch of salt 

Icing sugar 

Cream 

Additional grand marnier (optional) 

 

Method:  
Line a 9 x 6 cm sponge sandwich tin with non-stick baking paper. Allow for high sides, the cooked sponge will rise.  
Preheat the oven to 180 deg C.  
Separate the eggs. Beat the yolks, gradually adding the sugar. Beat until the mix is thick and forms a ribbon.   
Melt the chocolate and grand marnier over a bain marie (hot water bath). When melted, set aside over the water bath for warmth.  
Whip the egg whites with a pinch of salt, until the whites golf firm peaks.  
Combine the chocolate/grand marnier mix with the thick sugar/egg yolk mix. Beat until combined.  
Gently fold through the egg white.  
Pour into the prepared lined sandwich tin. Even out the surface.  
Bake for 10-15 minutes until the centre is firm to the touch.  
Remove from the oven, let cool.  
Prepare a sheet of tin foil that is topped with a sheet of baking paper. Liberally sprinkle the baking paper with icing sugar.  
Invert the sponge tin onto the icing sugared paper, releasing the sponge. Remove the baking paper from the sponges base.  
Whip the cream. Spread it on half of the roulade leaving a space at the edge of the roulade that has no cream. Roll up the roulade in a rolling motion, away from yourself.  
Make sure the roll is tight and even by screwing up either end of the roulade, using the tin foil, thus creating an evenly shaped roulade.  
Refrigerate (best refrigerated overnight), or for at least a few hours.  
Remove from the refrigerator. Gently unwrap. Slice portions and plate.  
Eat and enjoy!  

Note:  

After unwrapping the roulade, and before cutting it into portions, you may like to sprinkle it with more grand marnier. 

Returning home from his adventures in France, Tony Astle has one more restaurant to review from his trip. This week, he last ate at La Brasserie du Corton, an offshoot of Villa Madie with seasonal menus and fresh ingredients. &nbsp;
He sampled the Tartare de boeuf aux huîtres, poitrine de cochon confite, and the thon rouge de Méditerranée with an accompanying ratatouille, among other dishes.&nbsp;
“The service at Corton is extremely professional. Every need was executed with aplomb.”&nbsp;
LISTEN ABOVE&nbsp;
&nbsp;
<h2>Recipe of the Week: Grand Marnier Roulade&nbsp;</h2>

Ingredients: &nbsp;
Eggs&nbsp;
Sugar &nbsp;
Chocolate &nbsp; &nbsp;&nbsp;
Grand marnier &nbsp;
Egg whites&nbsp;
Pinch of salt&nbsp;
Icing sugar&nbsp;
Cream&nbsp;
Additional grand marnier (optional)&nbsp;
&nbsp;
Method: &nbsp;
<ol>
<li>Line a 9 x 6 cm sponge sandwich tin with non-stick baking paper. Allow for high sides, the cooked sponge will rise. &nbsp;</li>
<li>Preheat the oven to 180 deg C. &nbsp;</li>
<li>Separate the eggs. Beat the yolks, gradually adding the sugar. Beat until the mix is thick and forms a ribbon. &nbsp;&nbsp;</li>
<li>Melt the chocolate and grand marnier over a bain marie (hot water bath). When melted, set aside over the water bath for warmth. &nbsp;</li>
<li>Whip the egg whites with a pinch of salt, until the whites golf firm peaks. &nbsp;</li>
<li>Combine the chocolate/grand marnier mix with the thick sugar/egg yolk mix. Beat until combined. &nbsp;</li>
<li>Gently fold through the egg white. &nbsp;</li>
<li>Pour into the prepared lined sandwich tin. Even out the surface. &nbsp;</li>
<li>Bake for 10-15 minutes until the centre is firm to the touch. &nbsp;</li>
<li>Remove from the oven, let cool. &nbsp;</li>
<li>Prepare a sheet of tin foil that is topped with a sheet of baking paper. Liberally sprinkle the baking paper with icing sugar. &nbsp;</li>
<li>Invert the sponge tin onto the icing sugared paper, releasing the sponge. Remove the baking paper from the sponges base. &nbsp;</li>
<li>Whip the cream. Spread it on half of the roulade leaving a space at the edge of the roulade that has no cream. Roll up the roulade in a rolling motion, away from yourself. &nbsp;</li>
<li>Make sure the roll is tight and even by screwing up either end of the roulade, using the tin foil, thus creating an evenly shaped roulade. &nbsp;</li>
<li>Refrigerate (best refrigerated overnight), or for at least a few hours. &nbsp;</li>
<li>Remove from the refrigerator. Gently unwrap. Slice portions and plate. &nbsp;</li>
<li>Eat and enjoy! &nbsp;</li>
</ol>
Note: &nbsp;
After unwrapping the roulade, and before cutting it into portions, you may like to sprinkle it with more grand marnier.&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: La Brasserie du Corton

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/2277642e-d876-4773-bc10-b1fe017d194f/transcript

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