Where I Ate Last with Tony Astle

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.   LISTEN ABOVE  Recipe of...

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.  LISTEN ABOVE    Recipe of the Week: Summer Pudding with Meringue and Chantilly Cream  &nbsp...

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, top...

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, Wate...

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: C...

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.  LISTEN ABOVE  Recipe of the Week:  Individual Christmas Pavlovas 6-8 portions  Ingredients 4 egg whites  1 tsp vanilla essence  1...

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 jui...

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...

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....

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. ...

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.   LISTEN ABOVE     Recipe...

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.   LISTEN ABOVE     Recipe of the Week: Baked Rice Pudding with Tea-infused Prunes    Ingredients:    120 g short or medium grain...

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.   LISTEN...

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 Temp...

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.   LISTEN ABOVE     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 l...

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 Praw...

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 choc...

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.   LISTEN ABOVE     Recipe of the Week: Sauteed Black Pudding with Scallops and Green Peppercorn Beurre Blanc ...

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, beetr...

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:  ...

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." LISTEN ABOVE   Recipe of the Week: Cassis Macerated Apples and Bl...

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 s...

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...

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”.   LISTEN...

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....