August 8, 2024 • 8 mins
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 parfait, as well as a few other dishes.
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Recipe of the Week: Apple and Blackberry Pie
Ingredients
25 g Butter
5 Granny-Smith apples
2 Pottles blackberries
120 g Sugar (and extra for sprinkling)
Cinnamon (to taste)
1 Lemon juice and zest
1 tsp Ginger chopped
1 Egg, beaten
1 Packet of convenience sweet short-crust pastry (I recommend Paneton)
Method
1. Combine butter and sugar in a saucepan, and melt.
2. Add the apples, lemon juice, zest, ginger and cinnamon.
3. Cook slowly (lid on) for 15 minutes.
4. Add then blackberries, cook 5 minutes more (lid off).
5. Cool. then add the fruit to your pie dish.
6. On a floured surface roll the pastry.
7. Carefully lift the rolled pastry and cover the fruit.
8. Crimp the edges to seal the pie.
9. Brush the pastry top with the beaten egg. Then sprinkle lightly with sugar.
10. Bake 180 deg, until the pastry is cooked and golden brown (approx 60 minutes).
11. Rest pie before enjoying with lashings of whipped cream or your favourite ice cream.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Finding the hidden gyms of the hospitality scene. Where I
ate last with Tony Atal on Kerry WOODAM Mornings and
a very good morning to you, Tony Atal.
Speaker 2 (00:14):
How are you good?
Speaker 1 (00:15):
I'm very well, thank you, not quite as good as
you as your head off to Europe very shortly.
Speaker 2 (00:21):
Yes, there's only about twenty days and I can hardly
wait back to those sort of you know, waste waste
increasing restaurants of the Michelin star variety.
Speaker 1 (00:29):
Which are you going back toward favorites or are you.
Speaker 2 (00:32):
No, we're going down. We've taken a property in Casis, Yep,
which is down on the coast, and some beautiful restaurants
down there. But then we'll pins sound on strikers for
normally is we'll just go to different places. No, we
don't want to go back to the same ones. We're
looking for new ones, good and probably not three style ones.
We're sort of the ones of a better value of course,
(00:54):
with the Pacific peso at the moment, it's really it's
a bit frightening.
Speaker 1 (00:58):
I remember I must have been around about two thousand
and eight and I went to swap some money in
London at a cash place and the girl looked at
my Apadana Nasa and said, oh so pretty and so useless. Yes, yes,
well that will be a lot of fun. It's great
(01:19):
basing yourself somewhere, isn't it. And then you can relax
in between your day trips and.
Speaker 2 (01:24):
Then you can put your put down roots can't Yeah.
But also because you know things that people don't like
me eating, like fig graar and things, is I can
go and get them and cook them at home. Yes,
and you know you don't have to pay one hundred
euro for it, but you can go and buy a
fui graar if you can get them, because it's quite
hard at the moment because of the bird fluy type
things that they've had there.
Speaker 1 (01:44):
Oh okay. A lot of people were asking me to
get the black pudding from from last week.
Speaker 2 (01:48):
Well, I think what you do is go on Google
because there's a lot of places. I mean, you don't
want some of those commercial ones you buy in the supermarket.
But I went on because I used to buy it
from bulls. Yeah, and I Google and then found some
excellent places.
Speaker 1 (02:02):
And trust your instinct. Yeah okay, and I see. JC
Mullican gave a very good review to be Anchor as well.
Speaker 2 (02:11):
Yes he did, and so he should. Yeah, in goodness
grata that that is one of the better restaurants I've
been to this year. And I think, I mean, I
would have given it probably nineteen and a half. But
he probably saw that I was giving it one hundred percent.
He wants to go below me.
Speaker 1 (02:26):
I don't know. They foil those, you know, a long
time in advance, Yes, exactly. Oh I found some nice
black pudding. Oh at Peter Tim's.
Speaker 2 (02:36):
There's some amazing ones. I used to make my own.
As I said last week, but you don't need to
be up to your elbows and blood.
Speaker 1 (02:42):
No, you do not need to be up to you
I was in blood. Let us talk about where you
ate last and where was it, Tony.
Speaker 2 (02:48):
It was Copia and that's the Iraqi village and down
in it's now the King's Plant. There's a lot of anyways.
It's in the village.
Speaker 1 (03:01):
There, so it's like a little suburban one.
Speaker 2 (03:03):
Yeah.
Speaker 1 (03:03):
Yeah, And it's a bit like the anchor. Is that
where you're finding the best restar?
Speaker 2 (03:06):
So I'm actually going out to the summer sort of
because I think, mind you, I live around there, solves,
but I've never been, which actually surprised me because actually
Dearsley Simpson told me that to go there, and I thought, oh, okay, well,
because she's pretty discerning, So off I went, and I
was very impressed. And when you actually get in there,
it's got the best views of Auckland you've ever seen.
You sit there and all you say to look back
as a skytower and everything that's right on the water. Unbelievable.
Speaker 1 (03:30):
So people who are visiting Auckland don't need to go
to all those big name ones in the inner city.
They can do a bit of research and they can
have beautiful views.
Speaker 2 (03:37):
And look it's sitting there and you're not sort of
up and you know, up in skyscrapers and things. You're there.
It's got nice free share beautiful outside areas in the summer.
It's actually magnificent. But and the chef there, he's actually
quite well well known as name's Ken O'Connell and he's
also the president of the Boku's Door New Zealand team
that go to France. Oh, a very very good chef
(03:59):
and little bit of a gem because a lot of
people don't know it. And I'll tell you when I
went in there, of course I got very excited because
there they had sweetbreads on and I don't see too
many sweetbreads. So my little feet were going and they
were talking to me, and I went they were the
most magnificent sweetbreads I've had for a long long really Okay,
so that got their sweetbreads got five ticks. Wow. But
(04:22):
the fir and the service was amazing. It was actually
quite quiet, but it was and restaurants are a bit
like that at the moment, but it was. It was
well worth going to. And look, they've got some amazing
things on their menu. Like they had a whole roast flounder.
Speaker 1 (04:36):
Oh you don't see.
Speaker 2 (04:37):
It was absolutely beautiful. It was rather large, and it
was just cooked to perfection. You know, you had you
just slid off the bone. It wasn't hard, and the
skin was crisp. It was just magnificent. And the vegetables
were amazing. I mean Brussels sprouts. Everyone hates Brussels sprouts.
These were well worth going to have these days.
Speaker 1 (04:56):
I think people understand how to cook them now, not
like our mother's who.
Speaker 2 (04:58):
Yes, I mean I didn't nderstand how you could ever
cook a Brussels sprout to go pink. Just put in
for four hours and it happened and put a bit
of baking zona it makes it even worse. But that's
what they did in the old. Yeah. But then there
was there was just there were just so many different
little things that it wasn't a huge menu. But and
the desserts were quite amazing. But the Brussels sprouts were
(05:20):
actually good because they were still crispy, yes, but not
hard if you know.
Speaker 1 (05:24):
Yeah, I'm looking at the Jerusalem hert choke rarebit.
Speaker 2 (05:28):
That looks one of the people had it that it
was actually amazing.
Speaker 1 (05:32):
Yeah, that looks rare. I always look because I'm not
a vegetarian. I love I love my awful and red
meats and things. But when a vegetable is presented so
beautifully that you can't go past it, that's a good sign.
Speaker 2 (05:44):
Well, actually, Jetty Mulligan, I actually had read one of
his reviews and he raved about the Brussels sprouts, so
I said, I'll have them. But Brussels sprouts are I
mean I used to break them down and use them
as a salad ehalif and they are an amazing little
vegetable and they keep so well on the fridge, you know. Yeah,
but it was just it was just the service was great.
They had I mean I once again, of course, had
(06:06):
to have my affigato, which is you know, the coffee,
and of course I just like to have contra and
things on mine rather than what they do because I'm
just a bit difficult. But the steak was unbelievably good.
It had smoked bone marrow and that was like a
crispy crumb on top a great chef and it was
absolutely beautiful. And the meat was because I like, you know,
(06:28):
biting me before it before I bite it, and it
was perfectly blue. So you know, I have to I
have to say this is a well worth restaurant going
to and you must go to this place because and
the thing is, if you're not a big drinker and
you've got to designate a driver, there's plenty of car parking.
Speaker 1 (06:45):
Oh okay, good Honestly, like it's just very clever what
they've done without being without being fancy schmancy.
Speaker 2 (06:53):
No, there's no phones, is none of all that sort
of fiddling around. It's actually good basic food but presented
very in a modern way. But you know, you don't
walk out of they're hungry. You know how many restaurants
do you go to and you've had your five course
and you think, okay, where's the white lady? You know,
something like that. But it's just I think it's well
worth going to, and I hope, I hope people start
(07:14):
going to. We've got to get out and we've got
to get out and help these people. You know, there
is a lot of difficulty out there at the moment.
A lot of people are blaming the restaurant, but it's
just discretionary spending at the moment. You've got to pick
the right place. And this place is not it's not cheap,
but it was definitely value for money.
Speaker 1 (07:32):
It's just you're right. It's just done with like the
coffee duck lead croquette with black garlic ketchup.
Speaker 2 (07:37):
Yeah. Well, it's just little things in it. Like I mean,
I was down on Nelson yesterday and had some beautiful
black garlic and that's something people don't really know about love.
It's magnificent sweet and it's magnificent.
Speaker 1 (07:48):
Oh fantastic. Okay, So the recipe this week.
Speaker 2 (07:52):
We have blackberri and apple.
Speaker 1 (07:55):
Right pie, Blackberrian and apple pie.
Speaker 2 (07:57):
Yeah, and it's unbelievable. I'll tell you why. The pastry.
I didn't make the pastry because I've suddenly found paniton
do a sweet pastry and it's got four sheets in
it and it's actually a good melt in the mouth one.
And BlackBerry has been around quite a lot of the moment.
Speaker 1 (08:14):
And go and collect your own like you used to.
Speaker 2 (08:17):
Though we've been allowed, well we're not allowed to weet
moths th o of the road.
Speaker 1 (08:20):
Now I've been sprayed and we didn't How many ticks?
How many?
Speaker 2 (08:25):
Well, I'm giving this one a four four up there, he's.
Speaker 1 (08:28):
Up there, Okay. Copia it's called in Oquo village in Auckland.
It's called and Copier in Z. It's got a beautiful
website where you can have a look at the dishes
and learn more about it, and have a look at
this fantastic liquor as well, and the very good one
and the view. I see what you mean.
Speaker 2 (08:46):
Look, you just don't get Yeah.
Speaker 1 (08:48):
Go on the website and you'll see what Tony is
talking about. Copia and z Where at last with Tony
is still always good to see you. Always great to.
Speaker 2 (08:55):
Kick off the weekend with you.
Speaker 1 (08:57):
Thanks Tony.
Finding the hidden gyms of the hospitality scene. Where I
ate last with Tony Atal on Kerry WOODAM Mornings and
a very good morning to you, Tony Atal.
Speaker 2 (00:14):
How are you good?
Speaker 1 (00:15):
I'm very well, thank you, not quite as good as
you as your head off to Europe very shortly.
Speaker 2 (00:21):
Yes, there's only about twenty days and I can hardly
wait back to those sort of you know, waste waste
increasing restaurants of the Michelin star variety.
Speaker 1 (00:29):
Which are you going back toward favorites or are you.
Speaker 2 (00:32):
No, we're going down. We've taken a property in Casis, Yep,
which is down on the coast, and some beautiful restaurants
down there. But then we'll pins sound on strikers for
normally is we'll just go to different places. No, we
don't want to go back to the same ones. We're
looking for new ones, good and probably not three style ones.
We're sort of the ones of a better value of course,
(00:54):
with the Pacific peso at the moment, it's really it's
a bit frightening.
Speaker 1 (00:58):
I remember I must have been around about two thousand
and eight and I went to swap some money in
London at a cash place and the girl looked at
my Apadana Nasa and said, oh so pretty and so useless. Yes, yes,
well that will be a lot of fun. It's great
(01:19):
basing yourself somewhere, isn't it. And then you can relax
in between your day trips and.
Speaker 2 (01:24):
Then you can put your put down roots can't Yeah.
But also because you know things that people don't like
me eating, like fig graar and things, is I can
go and get them and cook them at home. Yes,
and you know you don't have to pay one hundred
euro for it, but you can go and buy a
fui graar if you can get them, because it's quite
hard at the moment because of the bird fluy type
things that they've had there.
Speaker 1 (01:44):
Oh okay. A lot of people were asking me to
get the black pudding from from last week.
Speaker 2 (01:48):
Well, I think what you do is go on Google
because there's a lot of places. I mean, you don't
want some of those commercial ones you buy in the supermarket.
But I went on because I used to buy it
from bulls. Yeah, and I Google and then found some
excellent places.
Speaker 1 (02:02):
And trust your instinct. Yeah okay, and I see. JC
Mullican gave a very good review to be Anchor as well.
Speaker 2 (02:11):
Yes he did, and so he should. Yeah, in goodness
grata that that is one of the better restaurants I've
been to this year. And I think, I mean, I
would have given it probably nineteen and a half. But
he probably saw that I was giving it one hundred percent.
He wants to go below me.
Speaker 1 (02:26):
I don't know. They foil those, you know, a long
time in advance, Yes, exactly. Oh I found some nice
black pudding. Oh at Peter Tim's.
Speaker 2 (02:36):
There's some amazing ones. I used to make my own.
As I said last week, but you don't need to
be up to your elbows and blood.
Speaker 1 (02:42):
No, you do not need to be up to you
I was in blood. Let us talk about where you
ate last and where was it, Tony.
Speaker 2 (02:48):
It was Copia and that's the Iraqi village and down
in it's now the King's Plant. There's a lot of anyways.
It's in the village.
Speaker 1 (03:01):
There, so it's like a little suburban one.
Speaker 2 (03:03):
Yeah.
Speaker 1 (03:03):
Yeah, And it's a bit like the anchor. Is that
where you're finding the best restar?
Speaker 2 (03:06):
So I'm actually going out to the summer sort of
because I think, mind you, I live around there, solves,
but I've never been, which actually surprised me because actually
Dearsley Simpson told me that to go there, and I thought, oh, okay, well,
because she's pretty discerning, So off I went, and I
was very impressed. And when you actually get in there,
it's got the best views of Auckland you've ever seen.
You sit there and all you say to look back
as a skytower and everything that's right on the water. Unbelievable.
Speaker 1 (03:30):
So people who are visiting Auckland don't need to go
to all those big name ones in the inner city.
They can do a bit of research and they can
have beautiful views.
Speaker 2 (03:37):
And look it's sitting there and you're not sort of
up and you know, up in skyscrapers and things. You're there.
It's got nice free share beautiful outside areas in the summer.
It's actually magnificent. But and the chef there, he's actually
quite well well known as name's Ken O'Connell and he's
also the president of the Boku's Door New Zealand team
that go to France. Oh, a very very good chef
(03:59):
and little bit of a gem because a lot of
people don't know it. And I'll tell you when I
went in there, of course I got very excited because
there they had sweetbreads on and I don't see too
many sweetbreads. So my little feet were going and they
were talking to me, and I went they were the
most magnificent sweetbreads I've had for a long long really Okay,
so that got their sweetbreads got five ticks. Wow. But
(04:22):
the fir and the service was amazing. It was actually
quite quiet, but it was and restaurants are a bit
like that at the moment, but it was. It was
well worth going to. And look, they've got some amazing
things on their menu. Like they had a whole roast flounder.
Speaker 1 (04:36):
Oh you don't see.
Speaker 2 (04:37):
It was absolutely beautiful. It was rather large, and it
was just cooked to perfection. You know, you had you
just slid off the bone. It wasn't hard, and the
skin was crisp. It was just magnificent. And the vegetables
were amazing. I mean Brussels sprouts. Everyone hates Brussels sprouts.
These were well worth going to have these days.
Speaker 1 (04:56):
I think people understand how to cook them now, not
like our mother's who.
Speaker 2 (04:58):
Yes, I mean I didn't nderstand how you could ever
cook a Brussels sprout to go pink. Just put in
for four hours and it happened and put a bit
of baking zona it makes it even worse. But that's
what they did in the old. Yeah. But then there
was there was just there were just so many different
little things that it wasn't a huge menu. But and
the desserts were quite amazing. But the Brussels sprouts were
(05:20):
actually good because they were still crispy, yes, but not
hard if you know.
Speaker 1 (05:24):
Yeah, I'm looking at the Jerusalem hert choke rarebit.
Speaker 2 (05:28):
That looks one of the people had it that it
was actually amazing.
Speaker 1 (05:32):
Yeah, that looks rare. I always look because I'm not
a vegetarian. I love I love my awful and red
meats and things. But when a vegetable is presented so
beautifully that you can't go past it, that's a good sign.
Speaker 2 (05:44):
Well, actually, Jetty Mulligan, I actually had read one of
his reviews and he raved about the Brussels sprouts, so
I said, I'll have them. But Brussels sprouts are I
mean I used to break them down and use them
as a salad ehalif and they are an amazing little
vegetable and they keep so well on the fridge, you know. Yeah,
but it was just it was just the service was great.
They had I mean I once again, of course, had
(06:06):
to have my affigato, which is you know, the coffee,
and of course I just like to have contra and
things on mine rather than what they do because I'm
just a bit difficult. But the steak was unbelievably good.
It had smoked bone marrow and that was like a
crispy crumb on top a great chef and it was
absolutely beautiful. And the meat was because I like, you know,
(06:28):
biting me before it before I bite it, and it
was perfectly blue. So you know, I have to I
have to say this is a well worth restaurant going
to and you must go to this place because and
the thing is, if you're not a big drinker and
you've got to designate a driver, there's plenty of car parking.
Speaker 1 (06:45):
Oh okay, good Honestly, like it's just very clever what
they've done without being without being fancy schmancy.
Speaker 2 (06:53):
No, there's no phones, is none of all that sort
of fiddling around. It's actually good basic food but presented
very in a modern way. But you know, you don't
walk out of they're hungry. You know how many restaurants
do you go to and you've had your five course
and you think, okay, where's the white lady? You know,
something like that. But it's just I think it's well
worth going to, and I hope, I hope people start
(07:14):
going to. We've got to get out and we've got
to get out and help these people. You know, there
is a lot of difficulty out there at the moment.
A lot of people are blaming the restaurant, but it's
just discretionary spending at the moment. You've got to pick
the right place. And this place is not it's not cheap,
but it was definitely value for money.
Speaker 1 (07:32):
It's just you're right. It's just done with like the
coffee duck lead croquette with black garlic ketchup.
Speaker 2 (07:37):
Yeah. Well, it's just little things in it. Like I mean,
I was down on Nelson yesterday and had some beautiful
black garlic and that's something people don't really know about love.
It's magnificent sweet and it's magnificent.
Speaker 1 (07:48):
Oh fantastic. Okay, So the recipe this week.
Speaker 2 (07:52):
We have blackberri and apple.
Speaker 1 (07:55):
Right pie, Blackberrian and apple pie.
Speaker 2 (07:57):
Yeah, and it's unbelievable. I'll tell you why. The pastry.
I didn't make the pastry because I've suddenly found paniton
do a sweet pastry and it's got four sheets in
it and it's actually a good melt in the mouth one.
And BlackBerry has been around quite a lot of the moment.
Speaker 1 (08:14):
And go and collect your own like you used to.
Speaker 2 (08:17):
Though we've been allowed, well we're not allowed to weet
moths th o of the road.
Speaker 1 (08:20):
Now I've been sprayed and we didn't How many ticks?
How many?
Speaker 2 (08:25):
Well, I'm giving this one a four four up there, he's.
Speaker 1 (08:28):
Up there, Okay. Copia it's called in Oquo village in Auckland.
It's called and Copier in Z. It's got a beautiful
website where you can have a look at the dishes
and learn more about it, and have a look at
this fantastic liquor as well, and the very good one
and the view. I see what you mean.
Speaker 2 (08:46):
Look, you just don't get Yeah.
Speaker 1 (08:48):
Go on the website and you'll see what Tony is
talking about. Copia and z Where at last with Tony
is still always good to see you. Always great to.
Speaker 2 (08:55):
Kick off the weekend with you.
Speaker 1 (08:57):
Thanks Tony.
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