Where I Ate Last with Tony Astle: 'Let Them Eat Tripe' - Tony Astle discusses the story of Antoine's
October 17, 2024 • 8 mins
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.
LISTEN ABOVE
Recipe of the Week: Cream of Asparagus Soup
4 Portions
Ingredients:
- 450 g fresh asparagus
- 700 ml chicken or vegetable stock
- 120 g potato, diced peeled
- 50 g onion, diced
- 5 cloves garlic, crushed
- 55 g butter
- 1 tsp lemon juice
- salt and pepper
- 170 ml cream
- extra blanched asparagus to garnish
Method:
- Melt the butter in a saucepan. Add the diced potato, onion, and crushed garlic. Sweat together without colour for 3 minutes.
- Add the stock and cook the ingredients until the potato is cooked through. Approximately 12 minutes.
- Add the asparagus (chopped) and continue cooking until the asparagus is just done.
- Puree. For a refined soup strain, using some force. For a rustic soup, do not strain.
- In a clean pan, add the soup. Heat. Add the cream. Check seasoning and adjust.
- Finish with lemon juice.
Plating:
Portion the soup. Top with a swirl of fresh cream and some sliced asparagus or asparagus tips. Eat and enjoy.
Note:
Do not overcook the asparagus, otherwise your soup will lose its fresh green colour.
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 gems and the hospitality scene where I
ate last with Tony Astell on Kerry Woodham Mornings. So
good to see you.
Speaker 2 (00:10):
Great to be here always and glad you're back. Safe
and sound, yes, and sounding so crystal clear. It's unbelievable,
like a glass of crystal perfect perfect. Just don't sniff it.
Speaker 1 (00:21):
No, I'm very sorry I missed the book launch, but
I hear it was phenomenally successful.
Speaker 2 (00:27):
Oh, it went off. It went off like crazy. I was.
It was a bit humbling, really because so many people
that were industry people that were obviously a few politicians
which you know, everyone knows which ones I favor. But
it went off like crazy, and a few little secret things.
It was all awful that they ate and no one
knew they were eating it, so I was fiddled around
with it all and anyway, it was fantastic.
Speaker 1 (00:46):
Oh, how lovely, because this was of course to launch
where the let the Meat Tripe, which is the story
of Antoinees, which was just everything that was Auckland in
the eighties, was an ones that you and Beth had
and it was booked for months in advance, and there
were celebrities and the entertainers it.
Speaker 2 (01:07):
Was, actually it was. It really was a bit of
a strange life that we had, you know, coming from
christ Church and you know, leaving there at fifteen and
then ending up in Auckland running a restaurant that you
just wouldn't believe the people that were coming here. Excuse me,
you were one of those celebrities, hardly in the same
career on the table with you. Those were the days,
(01:31):
weren't they They were fantastic, They.
Speaker 1 (01:33):
Were great days. But I have to say that I
found it really interesting hearing the early day you like,
how you began like you'd always loved cooking. It was,
but certainly with your family. Your family weren't great.
Speaker 2 (01:47):
Chefs, No, they weren't at all. But and of course
it was in the days where boys didn't cook. I mean,
I understand there is a whole chapter there on my
father and myself, but when he passed many many many
many years later, he we sorted it out. But I mean,
it was just one of those times. It was those times,
you know, boys just did not cook. Even my school
(02:07):
said no boy from Shirley Boys, I was going to
be a cook. And I saw the name like Shirley,
I thought it would have been quite perfect, but Sea
I was even cheeky in those days, but.
Speaker 1 (02:16):
It was it was tough though it was. It must
have been pretty tough. Like I mean that. I found
that really interesting because it spoke, as you say, to
a time in New Zealand and where working class boys
just did not cook. I mean it must have been
so hard to go against the prevailing ethos of the time,
the school, the family, and to follow something that was
(02:38):
bigger than you.
Speaker 2 (02:38):
Really it was huge. I mean I must think Graham
care for that. I mean I just watched him. I
just I want to be him, that sort of thing,
you know. But he got me up to Wellington. I
mean that was probably the best thing that ever happened
because then I met people, you know, younger people a
little bit older than me, but they were also different. Yeah,
and I mean DearS Britain and all those sort of people.
(03:00):
They just wanted to cook. And I mean it was
very good timing and it was perfect for me because
I mean I just loved it. I mean I've never
not liked going to work, which is surely I mean
now I can't even so I'm now still cooking for everybody.
You know, it's just one of those things. And I've
even started a new company, Antoine's biastal dot com and
(03:21):
where I'm endorsing things. Food products will be coming out.
So I just can't stop, you know, even though I'm
probably nearly dead, but we'll just keep going.
Speaker 1 (03:27):
What do you look and rude good health? But it
is that. I mean, it's a good message for young
people too, that you've got to follow your tribe, you know,
follow your passion and you'll find your tribe just because
people aren't like you where you are. They're out there
and you will find them and they will get you
and they will understand you, and they will foster your passion.
Speaker 2 (03:46):
I mean, this is what young people at the moment.
I mean, I'm doing a lot of work at the
university and a mentor for the young ones. I mean,
some of these kids come along and they really are
sort of downtrodden, but they really want to do this.
So you've got to be people out there to encourage them.
We've really got to encourage the young ones to do
what they want to do.
Speaker 1 (04:03):
Yeah. Absolutely, I just got a text in here. It's
truly the early morning crazy cat Lady Hi Tony went
to the book launch. It was incredible, what an event.
Beautiful bubbly wine, amazing food, beautiful cheese. I've ever laid
eyes on lovely to meet you and can't wait to
read my signed copy.
Speaker 2 (04:19):
Keep inspiring us all now, she's amazing that lady with
her with her cats.
Speaker 1 (04:25):
The other The only thing I would say, and it
has been mentioned by reviewers, where are the names come on?
Speaker 2 (04:31):
Well? The names, you know? Actually you can blame Bateman's
for that. I would have just put every damn name
I could think of and then just run away for
a while. But I think they're all a bit worried
about sewing. There might be volume number two. I could
assure you everyone's name will be in that one, because
what are they going to do? Put me in jail?
He so I have a shower and GM to go
to every morning. You won't like the food, don't I fair?
Speaker 1 (04:51):
Oh?
Speaker 2 (04:51):
I could get into the kidchen. This could be my retirement.
Speaker 1 (04:56):
And Twin's bistol at Waikurri are brilliant. Well, they do
have the lovely farm s of the farm to catch
the produce. When it comes to recording it, I mean
when you say it was humbling, I remember when we
did the god was it forty years of antwines that
we put it. You know that that was an amazing
event and it was like this is your life, like
(05:16):
having all of the people speak to you and Beth
and your achievements.
Speaker 2 (05:20):
We had eight hundred people to that. That was amazing,
and I think we raised about three hundred and fifty
thousand for the charity. I mean it was I mean,
that's what I'm saying. It's just something that I still
can't get my head around. You know, someone who had
a dream that has lived it while they're alive, I mean, unfortunately,
their Beth hasn't been to see this. I mean she was,
(05:41):
she was the person right behind totally everything, and she
would have hated me having this book out, so just
to thrill her, I did it when she had gone.
But you know, without her, I couldn't have ever done her.
Speaker 1 (05:54):
But she's all all the way through she is.
Speaker 2 (05:56):
I mean, that's amazing woman.
Speaker 1 (05:58):
Yeah. The other thing is I didn't realize just how
how precarious it was even getting into ones up and
running with the business partners.
Speaker 2 (06:07):
Oh that's over and art, Yes, well that's that could
be an interesting thing going forward. But it was a
nightmare because Antoine's was just such a huge success right
from the beginning, and we sort of had different ideas.
I mean, they were people there to make money, and
I was there because it was my career and I
wanted and unfortunately for them, and passion and it was
(06:29):
my passion, and unfortunately for them, they named it Antoine,
So of course it was very hard for them. They
did try and sell it a couple of times while
I was there, and I mean those people would have
ruined it in two minutes, so it was very difficult.
But that passed. And I mean that we've had amazing
waiters and like Simon Willy and all these people, you know,
people that we all know in the industry, and some
(06:50):
beautiful young people that have gone on I mean not here,
but in England and America and they're just out there.
I've got one boy, Simon Webster, who's in Texas and
he's opened this restaurant doing absolutely amazingly. So it makes
me feel so good to see these young ones out there,
you know, like Michael Meredith and Simon Gould, and there's
just so many of them. I mean, but we can
(07:12):
thank Beth of that too. She was the one that
actually kept them. I've just flicked them around the lug
and you know, give them a good smacking. But she
she mothered them totally, which was fantastic.
Speaker 1 (07:23):
That's what I love about hospital is that it is
it's multi generational and whenever a new restaurant opens, you
can sort of fuck it puppa back right to the
genesis of where you know the idea first occurred. It's
a lovely book. It is let Them Eat Tripe. It's
the story of Antoine's great photo. You look very That
can be your Tinder profile on.
Speaker 2 (07:44):
My Tinder I can hardly wait. I like to see
the people that call in on that one. I might
have to vet them.
Speaker 1 (07:53):
I'll bet them for you. Cream of Asparagus soup is
on our website news CB dot co dot in zid.
That is our recipe for the week. Donly be back
next week with a restaurant review.
Finding the hidden gems and the hospitality scene where I
ate last with Tony Astell on Kerry Woodham Mornings. So
good to see you.
Speaker 2 (00:10):
Great to be here always and glad you're back. Safe
and sound, yes, and sounding so crystal clear. It's unbelievable,
like a glass of crystal perfect perfect. Just don't sniff it.
Speaker 1 (00:21):
No, I'm very sorry I missed the book launch, but
I hear it was phenomenally successful.
Speaker 2 (00:27):
Oh, it went off. It went off like crazy. I was.
It was a bit humbling, really because so many people
that were industry people that were obviously a few politicians
which you know, everyone knows which ones I favor. But
it went off like crazy, and a few little secret things.
It was all awful that they ate and no one
knew they were eating it, so I was fiddled around
with it all and anyway, it was fantastic.
Speaker 1 (00:46):
Oh, how lovely, because this was of course to launch
where the let the Meat Tripe, which is the story
of Antoinees, which was just everything that was Auckland in
the eighties, was an ones that you and Beth had
and it was booked for months in advance, and there
were celebrities and the entertainers it.
Speaker 2 (01:07):
Was, actually it was. It really was a bit of
a strange life that we had, you know, coming from
christ Church and you know, leaving there at fifteen and
then ending up in Auckland running a restaurant that you
just wouldn't believe the people that were coming here. Excuse me,
you were one of those celebrities, hardly in the same
career on the table with you. Those were the days,
(01:31):
weren't they They were fantastic, They.
Speaker 1 (01:33):
Were great days. But I have to say that I
found it really interesting hearing the early day you like,
how you began like you'd always loved cooking. It was,
but certainly with your family. Your family weren't great.
Speaker 2 (01:47):
Chefs, No, they weren't at all. But and of course
it was in the days where boys didn't cook. I mean,
I understand there is a whole chapter there on my
father and myself, but when he passed many many many
many years later, he we sorted it out. But I mean,
it was just one of those times. It was those times,
you know, boys just did not cook. Even my school
(02:07):
said no boy from Shirley Boys, I was going to
be a cook. And I saw the name like Shirley,
I thought it would have been quite perfect, but Sea
I was even cheeky in those days, but.
Speaker 1 (02:16):
It was it was tough though it was. It must
have been pretty tough. Like I mean that. I found
that really interesting because it spoke, as you say, to
a time in New Zealand and where working class boys
just did not cook. I mean it must have been
so hard to go against the prevailing ethos of the time,
the school, the family, and to follow something that was
(02:38):
bigger than you.
Speaker 2 (02:38):
Really it was huge. I mean I must think Graham
care for that. I mean I just watched him. I
just I want to be him, that sort of thing,
you know. But he got me up to Wellington. I
mean that was probably the best thing that ever happened
because then I met people, you know, younger people a
little bit older than me, but they were also different. Yeah,
and I mean DearS Britain and all those sort of people.
(03:00):
They just wanted to cook. And I mean it was
very good timing and it was perfect for me because
I mean I just loved it. I mean I've never
not liked going to work, which is surely I mean
now I can't even so I'm now still cooking for everybody.
You know, it's just one of those things. And I've
even started a new company, Antoine's biastal dot com and
(03:21):
where I'm endorsing things. Food products will be coming out.
So I just can't stop, you know, even though I'm
probably nearly dead, but we'll just keep going.
Speaker 1 (03:27):
What do you look and rude good health? But it
is that. I mean, it's a good message for young
people too, that you've got to follow your tribe, you know,
follow your passion and you'll find your tribe just because
people aren't like you where you are. They're out there
and you will find them and they will get you
and they will understand you, and they will foster your passion.
Speaker 2 (03:46):
I mean, this is what young people at the moment.
I mean, I'm doing a lot of work at the
university and a mentor for the young ones. I mean,
some of these kids come along and they really are
sort of downtrodden, but they really want to do this.
So you've got to be people out there to encourage them.
We've really got to encourage the young ones to do
what they want to do.
Speaker 1 (04:03):
Yeah. Absolutely, I just got a text in here. It's
truly the early morning crazy cat Lady Hi Tony went
to the book launch. It was incredible, what an event.
Beautiful bubbly wine, amazing food, beautiful cheese. I've ever laid
eyes on lovely to meet you and can't wait to
read my signed copy.
Speaker 2 (04:19):
Keep inspiring us all now, she's amazing that lady with
her with her cats.
Speaker 1 (04:25):
The other The only thing I would say, and it
has been mentioned by reviewers, where are the names come on?
Speaker 2 (04:31):
Well? The names, you know? Actually you can blame Bateman's
for that. I would have just put every damn name
I could think of and then just run away for
a while. But I think they're all a bit worried
about sewing. There might be volume number two. I could
assure you everyone's name will be in that one, because
what are they going to do? Put me in jail?
He so I have a shower and GM to go
to every morning. You won't like the food, don't I fair?
Speaker 1 (04:51):
Oh?
Speaker 2 (04:51):
I could get into the kidchen. This could be my retirement.
Speaker 1 (04:56):
And Twin's bistol at Waikurri are brilliant. Well, they do
have the lovely farm s of the farm to catch
the produce. When it comes to recording it, I mean
when you say it was humbling, I remember when we
did the god was it forty years of antwines that
we put it. You know that that was an amazing
event and it was like this is your life, like
(05:16):
having all of the people speak to you and Beth
and your achievements.
Speaker 2 (05:20):
We had eight hundred people to that. That was amazing,
and I think we raised about three hundred and fifty
thousand for the charity. I mean it was I mean,
that's what I'm saying. It's just something that I still
can't get my head around. You know, someone who had
a dream that has lived it while they're alive, I mean, unfortunately,
their Beth hasn't been to see this. I mean she was,
(05:41):
she was the person right behind totally everything, and she
would have hated me having this book out, so just
to thrill her, I did it when she had gone.
But you know, without her, I couldn't have ever done her.
Speaker 1 (05:54):
But she's all all the way through she is.
Speaker 2 (05:56):
I mean, that's amazing woman.
Speaker 1 (05:58):
Yeah. The other thing is I didn't realize just how
how precarious it was even getting into ones up and
running with the business partners.
Speaker 2 (06:07):
Oh that's over and art, Yes, well that's that could
be an interesting thing going forward. But it was a
nightmare because Antoine's was just such a huge success right
from the beginning, and we sort of had different ideas.
I mean, they were people there to make money, and
I was there because it was my career and I
wanted and unfortunately for them, and passion and it was
(06:29):
my passion, and unfortunately for them, they named it Antoine,
So of course it was very hard for them. They
did try and sell it a couple of times while
I was there, and I mean those people would have
ruined it in two minutes, so it was very difficult.
But that passed. And I mean that we've had amazing
waiters and like Simon Willy and all these people, you know,
people that we all know in the industry, and some
(06:50):
beautiful young people that have gone on I mean not here,
but in England and America and they're just out there.
I've got one boy, Simon Webster, who's in Texas and
he's opened this restaurant doing absolutely amazingly. So it makes
me feel so good to see these young ones out there,
you know, like Michael Meredith and Simon Gould, and there's
just so many of them. I mean, but we can
(07:12):
thank Beth of that too. She was the one that
actually kept them. I've just flicked them around the lug
and you know, give them a good smacking. But she
she mothered them totally, which was fantastic.
Speaker 1 (07:23):
That's what I love about hospital is that it is
it's multi generational and whenever a new restaurant opens, you
can sort of fuck it puppa back right to the
genesis of where you know the idea first occurred. It's
a lovely book. It is let Them Eat Tripe. It's
the story of Antoine's great photo. You look very That
can be your Tinder profile on.
Speaker 2 (07:44):
My Tinder I can hardly wait. I like to see
the people that call in on that one. I might
have to vet them.
Speaker 1 (07:53):
I'll bet them for you. Cream of Asparagus soup is
on our website news CB dot co dot in zid.
That is our recipe for the week. Donly be back
next week with a restaurant review.
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