Where I Ate Last with Tony Astle
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.
Episodes
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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Recipe of the Week: Slow Cooked Ribeye &n...
Where I Ate Last with Tony Astle: Madame Social and Summer Pudding with Meringue and Chantilly Cream
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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Recipe of the Week: Summer Pudding with Meringue and Chantilly Cream
6-8 portions (generous) ...
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, Mortadel...
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...
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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Recipe of the Week: Christmas Meringue Roulade ...
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...
This week Tony Astle offers up a recipe for Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts.
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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 c...
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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Recipe of the Week: Panforte
Ingredi...
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.
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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.
“The service at Corton is extremel...
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.
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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.
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Recipe of the Week: Baked Rice Pudding with Tea-infused Prunes
Ingredients: ...
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.
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 Tempero ...
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.
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Recipe of the Week: Lime Marinated Raw Fish (Pacific Style)
Ingredients
500 g tarakihi fillets, dice to the si...
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 Prawn Tem...
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 chocolate...
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.
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Recipe of the Week: Sauteed Black Pudding with Scallops and Green Peppercorn Be...
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, beetroot, pickles, mesclun, tomato, melt...
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
Ingredient...
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