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Where I Ate Last with Tony Astle

Where I Ate Last with Tony Astle

Newstalk ZB

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
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  • 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. 

    LISTEN ABOVE 

    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. 

    See omnystudio.com/listener for privacy information.

    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.

    See omnystudio.com/listener for privacy information.

    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.

    LISTEN ABOVE

    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 taste 

    Garnish:

    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. 

    See omnystudio.com/listener for privacy information.

    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. 

    LISTEN ABOVE 

    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 chocolate  

      

    Method:  

      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. 

    See omnystudio.com/listener for privacy information.

    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. 

    LISTEN ABOVE 

     

    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 garnish 

      

    Method:  

      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. 

    See omnystudio.com/listener for privacy information.

    Thu, 17 Oct 2024
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