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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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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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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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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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.

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

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.

TO SERVE

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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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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