For the final time this year, Tony Astle joined Kerre Woodham to give his thoughts on where he ate last.

This week, he ate at ‘First Mates, Last Laugh’, an eatery situated on the waterfront in Westhaven, Auckland. He sampled a couple of varieties of Taquitos – the tuna sashimi and the prawn and avocado, and the Lake Ohau Wagyu Picanha, among other dishes.

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Method:

Sear the meat in very hot non-stick oiled pan.

Remove and place in a roasting dish.

Smear with Dijon mustard mixed with ground black pepper and tarragon.

Place in oven preheated to 75C.

Cook for 7 hours.

Cover meat with foil.

Turn oven off and rest meat inside the oven for 30 minutes.

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This week Tony Astle ate at Madame Social, an Asian fusion eatery and bar in Napier.

He sampled the Madame Beef Tataki with ponzu, pickled daikon, and fried garlic, as well as the red braise brisket and shiitake mushroom spring rolls, and the Pork and Pāua dumplings, among others.

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6-8 portions (generous)

Ingredients: Summer Pudding

1.5 kg mixed fresh or frozen berries

1 loaf toast white bread (18-20 slices)

200 g raw brown sugar

200 ml cassis*

*Cassis is a wonderful blackcurrant liquor. If you want an alcohol-free pudding substitute cassis with a good quality blackcurrant syrup.

Method: Summer Pudding

1. Line a 1.5 litre bowl with plastic wrap allowing the wrap to hang well over the outer edges of the bowl.
2. Combine the sugar and the berries. Bring to a gentle boil. Simmer for 2 minutes. Remove from heat, strain. Add the cassis to the berry juice.
3. While the berries and sugar cook, remove the crusts from the bread (discard crusts). Flatten the sliced bread using a rolling pin. The toast bead slices should now be the thickness of sandwich bread.
4. In a flat pan containing the berry juice from straining, place 2 or 3 bread slices. Turn them allowing the bread to absorb the berry juice. Lift out and line the prepared bowl with the juice saturated bread. Add a good layer of berries to the bottom of the bowl.
5. Then repeat the saturated bread process and fill the bowl with alternate layers of saturated bread and berries, until the bowl is full.
6. Remember, your last layer must be the saturated bread.
7. Now, fold over the plastic wrap hanging from the sides of the bowl, encasing the top of the pudding.
8. Find a suitable sized plate that fits inside the bowl and cover the pudding. Add a weight on top of the plate to compress the pudding. Put the pudding bowl on a plate to collect any overrun of juices (this should be minimal; the pudding should be sealed by the plastic wrap and the weighted plate.
9. Refrigerate overnight, with the weighted plate compressing the pudding.

Ingredients: Meringue

2 egg whites

½ cup white sugar

Method: Meringue

1. Separate the eggs, keeping the yolks for something else.
2. In a clean bowl, beat the egg whites until foamy and beginning to hold a peak.
3. Gradually add half of the sugar and continue beating, until the whites are shiny and hold a soft peak.
4. Gradually, add the remaining sugar. Continue beating until the meringue holds a stiff peak.
5. Using a piping bag, or spoons shape 6-8 meringues onto silicon paper.
6. Bake meringue at 110-120 deg C for 60 to 90 minutes, without colouring.
7. Remove from the oven and cool.

Ingredients: Chantilly Cream

400 ml whipping cream

icing sugar

best quality vanilla

Method: Chantilly Cream

1. Combine cream vanilla and icing sugar, beat until it lightly peaks.
2. Chantilly cream should be both sweet and vanillary… so don’t be afraid to add the icing sugar and vanilla!

Assembly:

1. Remove the weight and plate from the top of the pudding.
2. Unfold the plastic wrap from the pudding’s top.
3. Place your serving plate over the exposed pudding, and turn it over so that your pudding is now sitting on its serving plate.
4. Gently lift off the bowl, and then peel away the plastic wrap bowl lining.
5. Your pudding is now ready to be served.
6. On individual plates place a meringue. Add a quenelle of chantilly cream and some strawberries.
7. Either portion the summer pudding onto your plates or allow your guests to serve themselves. Enjoy!

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This week Tony Astle is out east, dining at Napier’s Central Fire Station Bistro.

Located in one of the city’s iconic art deco buildings, the menu puts Hawke’s Bay produce at the heart of their dishes, working with small independent suppliers to offer Italian and French-inspired food.

Tony sampled the Raw Snapper with avocado, orange, horseradish, and crispy shallots, the Gougère, topped with Parmesan Custard, Mortadella, and the house baked sourdough, among others.

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Makes 10 large muffins

Ingredients

1 ¾ cups of gluten-free flour

½ tsp salt

¼ tsp baking soda

1 Tbsp sugar

¾ cup of grated tasty cheddar

¼ cup of grated parmesan cheese

1 egg

½ cup of milk

½ cups of soda water

½ tsp cider (or white) vinegar

¼ cup of melted butter

Method

1. Combine flour, salt, baking soda, and sugar.
2. Add cheese and mix well with a wooden spoon.
3. Make a well in the middle of the flour mixture and add the melted butter. Combine the milk, soda water and vinegar - add to the mixture.
4. Add egg and mix well.
5. Grease non-stick muffin moulds and sprinkle with a little grated Parmesan cheese. Spoon mixture into the moulds and sprinkle extra grated cheddar cheese on top.
6. Bake at 205 degrees Celsius for 25 – 30 mins
7. Remove from oven, allow to cool and place on cake rack.
8. Refrigerate in an air-tight container.
9. To reheat, sprinkle with water and place in oven at 170 degrees Celsius for approximately 5 mins until heated through.

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This week Tony Astle dropped by Auckland’s Commercial Bay to dine at Ahi. The restaurant delivers “food at its best”, using fresh ingredients from across New Zealand, and organic vegetables grown in the Ahi Kitchen Garden in South Auckland.

He sampled the Wallaby Tartare with Puffed Wagyu Tendons and Fermented Hot Sauce, the Te Matuku Waiheke Oysters, and the Bigeye Tuna, Confit Turnip, Watercress and Shiso among other dishes.

The Bigeye Tuna from Ahi.

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Serves 6

Ingredients

10 Free Range Eggs, separated

3 Tbsp caster sugar

1 Tbsp finely grated orange zest

350gm white chocolate

6 Tbsp of Grand Marnier

Soft, unsalted butter to grease ramekins

3 Tbsp caster sugar for dusting

Method

1. Beat egg yolks, sugar and orange zest in a mixer until thick and creamy.
2. Melt the chocolate with the Grand Marnier in a double boiler. It is important not to let the water come to a boil underneath or to let the bowl touch the water.
3. Combine the melted chocolate with the egg mixture and mix thoroughly. Set aside until required. The mixture can be refrigerated at this stage.
4. Butter the individual ramekins thoroughly and dust with the second measure of sugar. Set aside.
5. Gently reheat the chocolate mixture until it is tepid.
6. Preheat fan bake oven to 180 degrees Celsius.
7. Whip the egg whites to soft peaks. Fold a quarter of the whites into the chocolate mixture, then carefully fold in the remainder.
8. Pour into the ramekins to just below the top.
9. Bake for 15mins or until cooked.
10. Serve immediately, dusted with icing sugar and lashings of whipped cream.

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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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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

1. 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.
2. Preheat a fan-forced oven to 180 degrees Celsius
3. In an electric mixer whisk the egg whites (on full speed) until they form firm peaks.
4. Steadily add the sugar by degrees until it is all incorporated.
5. Add the vanilla and vinegar and continue whisking for 5 more minutes.
6. Reduce speed and add the cornflour making sure to incorporate it well.
7. Divide the mixture between the 2 sandwich tins and smooth out the tops.
8. Bake in the oven for 12 minutes.
9. Remove and let them cool to room temperature.

To Roll

1. 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.
2. Gently loosen the meringue from the baking paper in the tin, then invert (crust side down) onto the icing sugar coated baking paper.
3. Spread with whipped cream and then spread the fruit mince.
4. Roll away from yourself to form a roulade shape.
5. Seal both ends of the foil/paper and refrigerate for at least an hour - or make it the day before and refrigerate overnight.
6. Repeat rolling process for second roulade.
7. Serve with fresh berries.

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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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6-8 portions

Ingredients

4 egg whites

1 tsp vanilla essence

1.25 cups castor sugar

20 g cornflour

1 tsp vinegar

Method

1. Preheat the oven to 180C.
2. Beat egg whites to a foam. Then, continuing to beat, gradually adding the sugar.
3. Continue to beat until the mixture almost creates stiff peaks, around 5 minutes.
4. Add the remaining ingredients, beating for 2 more minutes.
5. 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.
6. Flatten the tops with a palette knife. Lift off the mould.
7. Repeat until mixture is used.
8. Reduce the oven temperature to 100C. Add the moulded pavlovas to the oven.
9. Bake for 1 hour, then turn the oven off, leaving the pavlovas in the residual oven heat to complete cooking (overnight is recommended).

Plating

1. Place a pavlova on your dessert plate.
2. Top with a quenelle of Chantilly cream** and sliced strawberries.
3. 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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This week Tony Astle offers up a recipe for Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts.

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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:

1. Peel the avocados, discard the stones and peel.
2. Combine avocado flesh, tomato, capsicum, celery, chives, lemon juice, and sour cream in a blender. Blend well to combine and puree.
3. Then, add the tabasco and vodka.
4. Keeping the blender running, add sufficient chicken stock until a soup consistency is achieved.
5. 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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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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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:

1. Heat oven to 155 deg C. Grease and line a 23cm cake pan with non-stick paper.
2. Sieve together the flour, cocoa, spices, and salt. Combine with all ingredients EXCEPT the honey, sugar and chocolate.
3. 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.
4. 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.
5. Add this mix to the other ingredients.
6. Combine, and then press into the lined cake pan. This will take some strength!* Again work quickly ensuring all dry ingredients are well incorporated.
7. Bake in the preheated oven for 30 mins. Cool.
8. Remove from mould, dust with icing sugar. Cut into thin wedges.
9. Eat and enjoy!

*Panforte means strong bread, a reference to its taste rather than its firmness.

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