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.

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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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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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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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 Astle

Plus, 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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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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