This week Tony Astle ate at Sahana, a South Indian restaurant specialising in Chettinad cuisine. Their website boasts the cuisine to be the most aromatic in India, synonymous with spice that has a kick even for the Indian palate.

Tony sampled a variety of both vegetarian and non vegetarian dishes, including the Dosa, the Crispy Shredded Lamb and Raita, the Eggplant Curry, Aloo Gobi, and the Lamb Saag.



LISTEN ABOVE

Recipe of the Week: Chocolate Souffle

Serves 6





Ingredients

10 free-range whole eggs, separated

3 tbsp castor sugar

1 tbsp finely chopped fresh mint

350g dark chocolate

6 tbsp brandy

Butter, to grease ramekins

3 tbsp castor sugar, to dust



Method

Beat egg yolks, sugar and mint in a food processor until thick and creamy. Melt chocolate with brandy over a double boiler. It is important not to let the water come to a boil underneath or let the bowl touch the water. 

Combine melted chocolate with the egg mixture; mix thoroughly. Set aside until required. The mixture could be refrigerated at this stage.

Butter individual ramekins thoroughly and dust with the second measure of sugar. Set aside.

Gently re-heat the chocolate mixture to tepid, stirring continuously. Preheat oven to 180°C.

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 15 minutes or until cooked. Serve immediately, dusted with icing sugar and lashings of whipped cream.

This week Tony Astle ate at Sahana, a South Indian restaurant specialising in Chettinad cuisine. Their website boasts the cuisine to be the most aromatic in India, synonymous with spice that has a kick even for the Indian palate. 
Tony sampled a variety of both vegetarian and non vegetarian dishes, including the Dosa, the Crispy Shredded Lamb and Raita, the Eggplant Curry, Aloo Gobi, and the Lamb Saag. 
 
LISTEN ABOVE 
 
<h2>Recipe of the Week: Chocolate Souffle </h2>
Serves 6

 
Ingredients 
10 free-range whole eggs, separated 
3 tbsp castor sugar 
1 tbsp finely chopped fresh mint 
350g dark chocolate 
6 tbsp brandy 
Butter, to grease ramekins 
3 tbsp castor sugar, to dust 
 
Method 
Beat egg yolks, sugar and mint in a food processor until thick and creamy. Melt chocolate with brandy over a double boiler. It is important not to let the water come to a boil underneath or let the bowl touch the water.  
Combine melted chocolate with the egg mixture; mix thoroughly. Set aside until required. The mixture could be refrigerated at this stage. 
Butter individual ramekins thoroughly and dust with the second measure of sugar. Set aside. 
Gently re-heat the chocolate mixture to tepid, stirring continuously. Preheat oven to 180°C. 
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 15 minutes or until cooked. Serve immediately, dusted with icing sugar and lashings of whipped cream.

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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