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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.
- 21 - Where I Ate Last with Tony Astle: Maison Vauron and Christmas Meringue Roulade
This week Tony Astle ate at Maison Vauron, a French Bistro in Auckland’s Newmarket.
They offer fresh, authentic cuisine in a relaxed atmosphere, and offer the opportunity to explore their unique wine cellar with a variety of wines from throughout France.
Tony sampled the Planche de Charcuterie, Pan cooked Tarakihi, and Saucisson de Canard.
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Recipe of the Week: Christmas Meringue Roulade
Serves 12
Ingredients
12 egg whites (room temperature)
400g caster sugar
2 tsp vanilla essence
2 tsp vinegar (white, malt or cider)
2 Tbsp cornflour
Method
- Line two oblong sandwich tins with non-stick baking paper. Ensure there is plenty of overlap of the baking paper on all sides of the tins. Preheat a fan-forced oven to 180 degrees Celsius In an electric mixer whisk the egg whites (on full speed) until they form firm peaks. Steadily add the sugar by degrees until it is all incorporated. Add the vanilla and vinegar and continue whisking for 5 more minutes. Reduce speed and add the cornflour making sure to incorporate it well. Divide the mixture between the 2 sandwich tins and smooth out the tops. Bake in the oven for 12 minutes. Remove and let them cool to room temperature.
To Roll
- Lay a large sheet of tin foil on the bench and lay a sheet of baking paper on top of the foil. Liberally sprinkle the baking paper with icing sugar. Gently loosen the meringue from the baking paper in the tin, then invert (crust side down) onto the icing sugar coated baking paper. Spread with whipped cream and then spread the fruit mince. Roll away from yourself to form a roulade shape. Seal both ends of the foil/paper and refrigerate for at least an hour - or make it the day before and refrigerate overnight. Repeat rolling process for second roulade. Serve with fresh berries.
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Thu, 14 Nov 2024 - 20 - Where I Ate Last with Tony Astle: St. Marg's
This week Tony Astle ate at St. Marg's, a restaurant on Karangahape Road that sells all of the usual fare as well as some unexpected delights.
He sampled the Oysters, Beef tartare, the roast sirloin of the day, and the T-bone steak.
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Recipe of the Week: Individual Christmas Pavlovas
6-8 portions
Ingredients
4 egg whites
1 tsp vanilla essence
1.25 cups castor sugar
20 g cornflour
1 tsp vinegar
Method
- Preheat the oven to 180C. Beat egg whites to a foam. Then, continuing to beat, gradually adding the sugar. Continue to beat until the mixture almost creates stiff peaks, around 5 minutes. Add the remaining ingredients, beating for 2 more minutes. Using a wet (cold water) 7.5 cm open ended ring mould* on non-stick baking paper, on a baking sheet, fill the moulds with the mixture. Flatten the tops with a palette knife. Lift off the mould. Repeat until mixture is used. Reduce the oven temperature to 100C. Add the moulded pavlovas to the oven. Bake for 1 hour, then turn the oven off, leaving the pavlovas in the residual oven heat to complete cooking (overnight is recommended).
Plating
- Place a pavlova on your dessert plate. Top with a quenelle of Chantilly cream** and sliced strawberries. Eat and enjoy!
*A 2cm high sliced plastic drain pipe works well as an inexpensive mould.
** Combine cream with plenty of icing sugar, and vanilla essence. Beat.
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Thu, 07 Nov 2024 - 19 - Where I Ate Last with Tony Astle: Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts
This week Tony Astle offers up a recipe for Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts.
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Recipe of the Week: Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts
4 portions
Ingredients:
3 ripe avocados 125 g tomato, roughly chopped 25 g green capsicum, chopped 25 g celery, chopped 25 g chives, chopped 30 ml lemon juice 125 g sour cream 3-4 drops tabasco sauce 60 ml vodka 400 ml chicken stock Salt, to tasteGarnish:
3-4 macadamia nuts
chopped chives
Method:
- Peel the avocados, discard the stones and peel. Combine avocado flesh, tomato, capsicum, celery, chives, lemon juice, and sour cream in a blender. Blend well to combine and puree. Then, add the tabasco and vodka. Keeping the blender running, add sufficient chicken stock until a soup consistency is achieved. Pour into a storage bowl, check seasoning. Refrigerate 1-2 hours.
To Serve:
Pour into shot glasses, top with shaved macadamia nut and chives.
or
Portion into four chilled bowls, top with shaved macadamia nut and chives.
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Thu, 31 Oct 2024 - 18 - Where I Ate Last with Tony Astle: San Ray
Tony Astle is back in New Zealand, and this week he ate at Ponsonby’s San Ray.
They serve bistro classics with the vibrant flavours of Southern California and Mexico, all cooked over coals and woodfire.
Tony sampled both the Fresh Waiheke Oysters, the Oysters Natural, the Octopus, and the Wagyu Bavette, among others, each dish ranking well.
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Recipe of the Week: Panforte
Ingredients
150 g almonds, toasted 130 g hazelnuts, toasted 180 g dried peaches or apricots, chopped 40 g candied peel, chopped 125 g flour, sieved 25 g cocoa powder 2 tsp cinnamon ½ tsp allspice ½ tsp ground ginger ¼ tsp ground gloves 180 ml runny honey ¼ tsp salt 200 g white sugar 115 g dark chocolateMethod:
- Heat oven to 155 deg C. Grease and line a 23cm cake pan with non-stick paper. Sieve together the flour, cocoa, spices, and salt. Combine with all ingredients EXCEPT the honey, sugar and chocolate. Combine the honey and sugar in a clean saucepan, and heat until it reaches the soft ball stage, 115-dec C, using a sugar thermometer. When the honey/sugar mix reaches that temperature, remove from the stove and cool for 1-2 minutes. Then pour over the chocolate, stirring to melt the chocolate and combine the honey/sugar and melting chocolate together. Do this quickly. Add this mix to the other ingredients. Combine, and then press into the lined cake pan. This will take some strength!* Again work quickly ensuring all dry ingredients are well incorporated. Bake in the preheated oven for 30 mins. Cool. Remove from mould, dust with icing sugar. Cut into thin wedges. Eat and enjoy!
*Panforte means strong bread, a reference to its taste rather than its firmness.
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Thu, 24 Oct 2024 - 17 - Where I Ate Last with Tony Astle: 'Let Them Eat Tripe' - Tony Astle discusses the story of Antoine's
This week Tony Astle didn’t dine out, but rather is telling the story of his own culinary endeavours.
At the height of its success in the 1980s, Tony and Beth Astle owned and operated Antoine’s, a Parnell-based restaurant that was booked out months in advance.
‘Let Them Eat Tripe’ tells the story of Antoine’s, and Tony joined Kerre Woodham for a chat about the recently released book.
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Recipe of the Week: Cream of Asparagus Soup
4 Portions
Ingredients:
450 g fresh asparagus 700 ml chicken or vegetable stock 120 g potato, diced peeled 50 g onion, diced 5 cloves garlic, crushed 55 g butter 1 tsp lemon juice salt and pepper 170 ml cream extra blanched asparagus to garnishMethod:
- Melt the butter in a saucepan. Add the diced potato, onion, and crushed garlic. Sweat together without colour for 3 minutes. Add the stock and cook the ingredients until the potato is cooked through. Approximately 12 minutes. Add the asparagus (chopped) and continue cooking until the asparagus is just done. Puree. For a refined soup strain, using some force. For a rustic soup, do not strain. In a clean pan, add the soup. Heat. Add the cream. Check seasoning and adjust. Finish with lemon juice.
Plating:
Portion the soup. Top with a swirl of fresh cream and some sliced asparagus or asparagus tips. Eat and enjoy.
Note:
Do not overcook the asparagus, otherwise your soup will lose its fresh green colour.
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Thu, 17 Oct 2024 - 16 - Where I Ate Last with Tony Astle: La Brasserie du Corton
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.”
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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.
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Thu, 03 Oct 2024 - 15 - Where I Ate Last with Tony Astle: Mazette!
Tony Astle is still in France, and this week he last ate at Mazette! in Annecy, which offers seasonal cuisine in the French Bistro tradition.
He sampled the Carpaccio de langue de boeuf, a “sensational” dish of thinly sliced beef tongue with capers, spring onions, celery, and toasted croutons, as well as the ris de veau grille, and le pate en croute, among other things.
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Recipe of the Week: Braised Lamb Shanks in Red Wine and Rosemary
Ingredients: Lamb Shanks
2 carrots, peeled, rough chopped 2 onions, peeled rough chopped
3 cloves garlic, peeled, chopped fine
50 ml oil
4 lamb shanks
3 tsp flour
1 l brown stock
275 ml red wine
2 ½ Tbsp tomato paste
2 bay leaves
1 rosemary sprig
salt & pepperMethod
1. Brown the carrots, onion, and garlic in a little oil, then place in a deep pan or casserole dish.
2. Dry, then brown the shanks in a hot pan with a little oil.
3. Add the shanks to the vegetables.
4. Drain off any oil. In the pan, add the tomato paste.
5. Over a low heat, ‘cook-out’ the tomato paste, stirring regularly, for 2-3 minutes. Doing this step sweetens the tomato paste, by partially caramelising its sugar content.
6. Stir in the flour. Add the wine and stock to the tomato paste. Stir and bring to a boil.
7. Add the liquid to the shanks and vegetables. Add the rosemary and bay leaf. Season.
8. Cook in a preheated oven (160-170 deg C) for around 2 hours, or until the shank meat is tender.
9. When done, remove the shanks and keep them warm.
10. Strain the cooking liquid and discard the solids.
11. In a pan reduce the cooking liquid until it thickens. Check seasoning.
Assembly
1. Having prepared your favourite potato dish and vegetables, plate the potato.
2. Lean the shank on the potato, add sauce and your vegetables.
3. Eat and enjoy!
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Fri, 20 Sep 2024 - 14 - Where I Ate Last with Tony Astle: Chez Fonfon
Tony Astle is still in France, and this week he ate at Chez Fonfon in Marseille, a classic French bistro that has been operating for more than 70 years.
He sampled la Poutargue, a fresh and citrusy fish dish, and the specialty of the house: la Bouillabaisse du Vallon.
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Recipe of the Week: Baked Rice Pudding with Tea-infused Prunes
Ingredients:
120 g short or medium grain rice
1.2 l milk
120 g raw sugar
½ tsp vanilla essence
1 Tbsp butter
pinch salt
nutmeg, ground, to taste
8 or 12 moist prunes
250 ml boiling water
1 tea bag
1 Tbsp raw sugar
Method:
1. Wash off the rice in cold water.
2. In a saucepan, heat the milk, sugar, vanilla, salt and nutmeg.
3. Drizzle in the rice. Heat to simmering point.
4. Transfer to the oven (preheated 180C), add butter in cubes, and bake for approximately 1 hr 15 min. Baking without a lid allows a caramelised rice skin to form.
5. Toward the end of the rice cooking, boil the water.
6. In a bowl place the prunes, raw sugar and tea bag.
7. Pour over the boiling water. Stir to dissolve sugar. Steep for 10 minutes.
Assembly:
1. When the rice pudding is cooked, portion into bowls.
2. Remove the prunes from the tea-infusion and add them to the portioned rice.
3. Add a dollop of cream. Dust with icing sugar.
4. Eat and enjoy!
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Fri, 13 Sep 2024 - 13 - Where I Ate Last with Tony Astle: Boutary, Paris
This week Tony Astle was in France, sampling the dishes at Boutary in Paris.
He sampled the Amuse Bouche, the Pomme de terre Boutary, the Homard a la Nage, the line-caught Turbot, and the Allegria Fresa, among other dishes.
The overall meal was a mixed bag, with some excellent dishes and some that were less than stellar, Tony noting the Chef’s passion for strong orange zest flavours.
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Recipe of the Week: Coconut Cream Panna Cotta with Tamarillo
Serves 5
Ingredients: Panna Cotta
225 ml cream
400 ml coconut cream
110 g raw sugar
2 tsp vanilla essence
10 g powdered gelatine
1 Tbsp boiling water
salt, large pinchIngredients: To Finish
200 ml cream icing sugar, to taste
vanilla essence, to taste
2-3 tamarillo, blanched and peeled with sugar to sweeten
mint leaves for garnishMethod
1. Combine cream, coconut cream and sugar. Heat to dissolve the sugar.
2. Remove from heat, add the vanilla essence. Allow to stand, cooling slightly, so the flavours can infuse.
3. In a small bowl, dissolve the gelatine in the boiling water. Add to the cream mixture.
4. Strain, and fill the 5 containers.
5. Cover. Refrigerate for at least 3 hours (overnight is best).
6. To plate, run a sharp paring knife around the inside edge of the mould. Invert onto your plate and shake with a horizontal motion until the panna cotta comes away from the mould.
7. Whip the cream, sugar and vanilla, use to top the panna cotta.
8. Rough chop the peeled tamarillo, add sugar and reduce until syrupy. Let cool.
9. Add a spoonful of stewed tamarillo to each portion.
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Fri, 06 Sep 2024 - 12 - Where I Ate Last with Tony Astle: Tempero
This week Tony Astle last ate at Tempero, a Latin Restaurant and Bar on Auckland’s K Road.
They offer a blend of the rich heritage of Latin cuisine with modern innovation, resulting in a “symphony of flavours that will delight your palate.”
Tony sampled the pickled mussels, the lamb tacos, the braised spare ribs, among other things, with his favourite being the Feijoada. Overall, he gives Tempero four ticks.
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Recipe of the Week: Spiced Pork Belly Confit with Grilled Scallops
Ingredients:
Pork belly confit:
1 side pork belly
1 tbsp chopped thyme
4 star anise, crushed
10 coriander seeds, crushed
6 cloves, crushed
2 medium sized onions, chopped
1 head garlic, chopped
30 ml oil
1.5 litres duck or pork fat
1.5 litres beef or chicken stock
Oriental dressing:
100 ml sesame oil
100 ml olive or peanut oil
50 ml soy sauce
50 ml mirin
20 ml lemon juice
1 clove garlic, crushed
½ tsp chilli paste
1 tsp grated ginger
Roast Tomato:
4 vine ripe tomato
Malden salt
2 tsp oil
Method: Pork belly
1. In a frenzied attack, stab the pork skin with a fork or skewer.
2. Rub in the herbs and spices all over the pork.
3. Place on a non-corrosive tray, cover and refrigerate for 24 hours.
4. Heat oven to 160 degrees celcius.
5. Saute onions and garlic in oil until brown. Do not burn.
6. Place the pork in a roasting dish, skin side up. Smear with the onion garlic mix.
7. Melt the fat in a saucepan and then add stock. Whisk together, then pour over pork.
8. Cover pork with baking paper, then seal the roasting dish with foil.
9. Bake for 3 hours. Remove from the oven, cool, cover, and refrigerate.
10. The fat/stock can be kept for future use. It can be frozen.
Method: Oriental dressing
Place all ingredients into a bottle and shake well.
Method: Roast tomato
1. Heat oven to 160 deg C.
2. Drizzle the tomato with oil, sprinkle it with salt.
3. Roast in the oven 15-20 min.
4. Remove from the oven, cool the tomato.
Ingredients to Assemble:
8 slices cold pork belly
oil for greasing
16 scallops
75 g mixed greens
1 carrot, peeled, julienned
1 courgette, julienned
16 snow peas, julienned
roasted tomato
oriental dressing
Final Assembly:
1. Preheat oven to 160 deg C.
2. Slice cold pork belly into 5 mm slices.
3. Oil four metal egg rings (85mm), and line with two slices of pork belly.
4. Place on greased tray, and heat in oven until pork is hot.
5. As the pork heats, saute the scallops. Do not over cook. Set aside.
6. In a bowl toss the salad ingredients in the oriental dressing.
7. Run a knife around the edges of the pork moulds to loosen. Plate the pork.
8. Place three scallops atop the pork, then the salad.
9. Gently and carefully remove the egg metal ring.
10. Lean remaining scallops and tomatoes against the pork, drizzle with dressing.
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Fri, 30 Aug 2024 - 11 - Where I Ate Last with Tony Astle: Bivacco
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.
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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.
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Fri, 23 Aug 2024 - 10 - Where I Ate Last with Tony Astle: Gion
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.
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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.
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Fri, 16 Aug 2024 - 9 - Where I Ate Last with Tony Astle: Copia
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.
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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.
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Fri, 09 Aug 2024 - 8 - Where I Ate Last with Tony Astle: Bianca
This week Tony Astle ate at Bianca, a pasta shop and restaurant run by Hayden Phiskie.
He sampled the perfectly executed cappelletti, the tortiglioni, the panna cotta, and gave the beef tartare four ticks. The service was excellent from start to finish, and every server knew their stuff.
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Recipe of the Week: Sauteed Black Pudding with Scallops and Green Peppercorn Beurre Blanc
This week Tony’s serving up a recipe for Sauteed Black Pudding.
Ingredients: Black Pudding and Scallops
3 Tbsp oil
12 Slices black pudding
Dusting flour
16 Scallops
Ingredients: Beurre Blanc
100 ml Chicken stock
100 ml Dry white wine
20 ml Lemon juice
150 g Unsalted butter, cubed and chilled
Method: Black Pudding and Scallops
1. Heat 1 Tbsp oil in a frying pan.
2. Dust the black pudding in flour.
3. Quickly sauté on both sides. Set aside.
Then:
1. Heat 2 Tbsp in a frying pan to smoking point.
2. Dust scallops lightly in flour.
3. Sauté scallops in the hot pan. Do not overcook. Set aside.
Method: Beurre Blanc
1. Combine chicken stock, white wine, lemon juice in a thick bottomed frying pan.
2. Bring to a boil, and reduce the liquid by two-thirds.
3. Without boiling, whisk in half of the butter, then whisk in the remaining butter.
4. The sauce should be quite thick.
5. Add peppercorns to taste.
6. As an option add 1 Tbsp cream to the sauce just before serving.
Assembly:
1. Plate the black pudding and scallops.
2. Spoon over the green peppercorn beurre blanc.
3. Enjoy!
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Fri, 02 Aug 2024 - 7 - Where I Ate Last with Tony Astle: Kingland Social
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
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Fri, 26 Jul 2024 - 6 - Where I Ate Last with Tony Astle: Gochu
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.
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Fri, 19 Jul 2024 - 5 - Where I Ate Last with Tony Astle: Grand Harbour
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."
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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.
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Fri, 12 Jul 2024 - 4 - Where I Ate Last with Tony Astle: The Engine Room
This week Tony Astle ate at The Engine Room, an Auckland restaurant with a focus on seasonal dishes and locally grown produce.
He sampled the Bluff Oysters, the Grass Fed Scotch Steak with Maitre d’hotel butter, Hapuku -the catch of the day- with eggplant, caponata, and saffron aoli, and the twice-baked Cheese Souffle, which was once a signature dish at his own Antoine's.
The twice-baked cheese souffle from the Engine Room. Photo / Tony AstlePlus, for desert he tried the Coconut Panacotta, the Chocolate cremino al chocolato, and topped it all off with a selection of cheeses.
"A four tick experience... bordering on five ticks."
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Recipe of the Week: French Onion Soup
Photo / Getty
Ingredients
2 tbsp oil
10 large onions peeled and thinly sliced
1 tsp sugar
1 tbsp flour (optional)
3 litres heated fresh beef stock
375 ml dry white wine
Note: This soup is best made at least two days before it is required.
Method
1. In a heavy-bottomed pot add the oil, sliced onion and sugar.
2. Over a low heat, slowly cook the onions, stirring frequently.
3. This process will take some time.
4. When the onions are caramelised, but not burnt, sprinkle them with flour.
5. Stir well. Then, add the heated stock and the dry white wine.
6. Bring to the boil. Skim-off any scum that floats to the surface throughout cooking.
7. Reduce heat, simmer for about 40 minutes.
8. Remove from heat, chill, then refrigerate until required.
To Serve
1 Baguette thinly sliced
Gruyere cheese, grated
1. Preheat an oven to 180 deg C.
2. Heat the soup, then ladle it into individual ramekins.
3. Top with slices of baguette, liberally sprinkled with enough Gruyere to cover the top (about 3 tbsp per ramekin).
4. Place in oven and bake until golden brown.
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Fri, 05 Jul 2024 - 3 - Where I Ate Last with Tony Astle: Original South Indian recipes at Sahana
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.
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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.
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Fri, 21 Jun 2024 - 2 - Where I Ate Last: Advieh at InterContinental Auckland
This week Tony Astle ate at Advieh, a restaurant in the new InterContinental Hotel in Auckland.
With ‘Advieh’ being Persian for spice, the menu boasts a fusion of Middle Eastern, Mediterranean, and the finest local produce.
Tony sampled the Marlborough oysters, the natural and grilled kingfish crudo, the lamb, the grilled oyster mushrooms, and said the hand cut chips are to “die for”.
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Recipe of the Week: Antoine’s bread pudding with crème Anglaise
This is a sublime Bread and Butter Pudding made in individual ramekins and served with Crème Anglaise. Antoine's Designer Bread and Butter Pudding goes to show how skill and imagination can turn an unassuming dish, whose origins lie in thrift and necessity, into a work of culinary art.
Ingredients
BREAD PUDDING
18 slices white bread crusts removed
½ cup unsalted butter
⅓ cup Grand Marnier
1 ½ tbsp raisins
1 ½ tbsp mixed citrus peel
1 ½ tbsp apricot conserve
6 whole eggs
4 egg yolks
100 g sugar
2 cups milk
2 cups cream
Brown sugar for dusting
CRÈME ANGLAISE
2 cups milk
1 vanilla pod
6 egg yolks
75 g caster sugar
Instructions
FOR THE PUDDING
Cut the bread to fit the bottom and sides of six individual ramekins and cut six rounds to act as tops. Butter all bread on one side and line the ramekins, butter side out.
Sprinkle the bread lining the ramekins with Grand Marnier. Place a portion of raisins, mixed peel, and apricot conserve in each ramekin.
Beat the eggs, sugar, milk and cream with a whisk until thoroughly combined, then ladle the custard mixture evenly into each ramekin.
Allow the ramekins to rest for five minutes, allowing the bread to soak up the custard.
Preheat the oven to 160° C. Top up each ramekin and place a bread lid on each, butter side up. Dust with brown sugar and place in a roasting dish. Pour hot water into the dish until it is halfway up the outside of the ramekins. Bake until custard is set.
FOR THE CRÈME ANGLAISE
Heat the milk and infuse with the vanilla pod for about ten minutes.
In a separate bowl, whisk together the egg yolks and sugar. Bring the heated milk to a boil and then allow to cool for a couple of minutes. Pour the warm milk onto the egg yolk mixture. Mix thoroughly.
Place the combined egg yolk and milk mixture into a clean pan. Over a low heat, stir gently with a wooden spoon until the sauce thickens and coats the back of the spoon. Make sure you do not let the sauce boil or it will curdle. Leave to cool, then pass through a sieve into a pouring jug.
TOSERVE
Run a knife around the inside of the ramekins, carefully remove the bread puddings and place each pudding on an individual serving dish. Serve with Crème Anglaise and a quenelle of whipped cream. Garnish with a few strawberries or other seasonal fruit.
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Fri, 14 Jun 2024 - 1 - Where I Ate Last with Tony Astle: Leek and Potato Soup
Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Kerre Woodham to dive into his the good and the bad of dining experiences both around New Zealand and internationally.
He digs into the service, the decor, and of course, the food, inspiring listeners to give new dining experiences a try.
Also on offer is the Recipe of the Week, and this week he’s serving up Leek and Potato Soup.
Ingredients:
2 large leeks, finely sliced
3 large onions, roughly chopped
3 large agria potatoes, peeled and thinly sliced
1.5 litres chicken or vegetable stock (may be instant, but beware of saltiness)
1tsp white pepper
150 grams butter
Method:
1. Cut the leeks in half lengthways (wash and finely slice)
2. Roughly chop the onions
3. Thinly slice the potatoes
4. In a large pot, melt the butter. Add the onions, leeks and potatoes (plus white pepper)
5. Slowly cook (sweat, don't brown) for approximately 5 minutes, stirring constantly.
6. Add the hot stock. Stir and bring to a boil, then simmer for 25 minutes.
7. Cool slightly, then blend until smooth in a food processor (or stick blender), depending on the texture required (you may strain or not).
8. When reheating, add cream to taste.
9. The soup may be frozen after blending.
10. Instead of leeks, you may like to replace with carrots or pumpkin.
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Thu, 06 Jun 2024
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