November 7, 2024 • 6 mins
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 tsp vanilla essence
1.25 cups castor sugar
20 g cornflour
1 tsp vinegar
Method
- Preheat the oven to 180C.
- Beat egg whites to a foam. Then, continuing to beat, gradually adding the sugar.
- Continue to beat until the mixture almost creates stiff peaks, around 5 minutes.
- Add the remaining ingredients, beating for 2 more minutes.
- Using a wet (cold water) 7.5 cm open ended ring mould* on non-stick baking paper, on a baking sheet, fill the moulds with the mixture.
- Flatten the tops with a palette knife. Lift off the mould.
- Repeat until mixture is used.
- Reduce the oven temperature to 100C. Add the moulded pavlovas to the oven.
- Bake for 1 hour, then turn the oven off, leaving the pavlovas in the residual oven heat to complete cooking (overnight is recommended).
Plating
- Place a pavlova on your dessert plate.
- Top with a quenelle of Chantilly cream** and sliced strawberries.
- Eat and enjoy!
*A 2cm high sliced plastic drain pipe works well as an inexpensive mould.
** Combine cream with plenty of icing sugar, and vanilla essence. Beat.
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 and
a very good morning Tony still chef Tony Estel from
the iconic Antwince Restaurant and Parnell sadly and t once
is no longer with us, but Tony is h.
Speaker 2 (00:18):
It's unfortunate for a lot of people. But you say,
I'm still.
Speaker 1 (00:21):
Here, and thank you you are. And I think I
said where I ate next as I was from, which
is very clever.
Speaker 2 (00:27):
Well I've got a few up the sleep but anyway,
so we just go to the ones I ate last,
that's right.
Speaker 1 (00:31):
And we didn't have time last week the for the
review of the restaurant because I marched things up. So
I do apologize. Here we go off, you go.
Speaker 2 (00:39):
Okay. So where I did eat glass was Margs, which
is a new restaurant, and well it's not new, it's
a few months old now, right and it's in it's
full sixty nine Karranger Happy Road.
Speaker 1 (00:49):
Well that's turning into quite the little place to go
to find hidden gems, isn't it.
Speaker 2 (00:52):
Kay Rohad's actually becoming the eating Meca of Auckland. Enough
and there's great places, I mean just little places. Not
you're not usually up mar it, but yeah, and some
of them affordable, some of them not. But it is
actually well worth going, you know, just strong along and
finding places. But a lot of them you have to
book at because they are very busy. Now, Saint Mark's
that's named after there was a lady that was a
(01:15):
street person. I remember Margaret excellently. She just died recently.
They've named it after her, and I think they've named
also after their grandparents or that. Anyway, she was very,
very famous, and so they've been very good too.
Speaker 1 (01:29):
Okay, so it's been over a couple of months, and
what did you think.
Speaker 2 (01:33):
Well, a fellow reviewer gave it eighteen out of twenty. Now,
so I was and I do sort of respect them, so.
Speaker 1 (01:40):
Expect them, but as much as you respect anyone.
Speaker 2 (01:43):
Know, I'm not sort of just casting aspersions on people.
But he gave it eighteen, and so I went along
with great expectations. Well, it didn't work for me. I mean,
if I was giving it a number, it probably would
have got fourteen. So that's it did not work on
the The place was so busy. But what they're doing
everyone and a lot of them doing wrong at the moment.
(02:04):
I know they have to make money. Is you get
two hours? Yes, we had that at eighties last night,
and they used to be the part of I think
they were part of ages of people that so but
that's fine. However, we were there and we arrived. It
took me twenty five minutes to get my drink. Oh yeah, no,
that's then it was thirty five minutes before we got
(02:25):
the menu. So you know, I have a one and
a half hour. So I think they let us stay
because they may have cottoned on to what was going on.
But there was a lady next to us who was
moved on to the bar. She said, well, I've just
haven't really finished. But they moved on, and then the
next people came in, they took one hour before they
got their entrain up. That is not good. No, So
(02:47):
you know, if you're going to kick people out, you know,
if you want to move them on, that's fine, but
you must have everything in place. And I think possibly
that's where they've gone wrong a little bit. At the moment,
the place was absolutely packed and deservingly so. With the
food is good and it's going to be a fantastic restaurant,
but they've got to get these little points. Because the
lady next to us and the next people said they
(03:07):
wouldn't go back, so that is not good. No, now
I would go back, but.
Speaker 1 (03:12):
I mean we've got to get the delivery, got to
get it right. What is it with the two our thing?
Because you hear about the industry being in so much trouble,
but are they so us the ones we're going to
so popular that they have to tune them over every
to us because they're fall you know their faul Like
when we went to eight, is it was choker at sex,
choker again at eight?
Speaker 2 (03:30):
Yeah, which I think. So if you really want to
go at eight, you're not going to be thrown out,
So maybe you go later rather than earlier. But it's
still a bar restaurant. But I'm sorry, if you're going
to see food, you must have.
Speaker 1 (03:41):
It ready, to have it ready and have your staff
ready to go.
Speaker 2 (03:43):
Now, the other thing that I am going to advise
them in my own opinion, and they might not like
my opinion, is like we had the the matacu oysters.
Now they're beautiful whye hecky oysters. Unfortunately and we're talking
about everything down the lane here every the hero which
will the oyster. It was totally overpowered and so you
(04:03):
just didn't get to eat the taste the oyster. So
I think that should be looked at a little bit.
And then I had a steak tata, which everyone knows
I love raw meat. Now, the meat was absolutely perfect,
The presentation was fantastic, but everything on top of it
was so overpowering you couldn't been eating anything. And they
did it. They did an egg, which we normally have
raw eggs, but I think people sort of were worried
(04:25):
about raw eggs now, so they they actually did a
different type of egg, which is a Japanese type of
you know, slow cooked egg, but had all the white
on ers and had and I don't want egg white
all over the top of my stall. Then the yogurt
on the side of it was just once again overpowering,
so it ruined the whole thing for me, and I
(04:47):
think they possibly should, you know, just people have to remember,
don't get too clever. People love simple food. Service was
unbelievably fantastic, but once again, when you they couldn't coke
and the man I felt sorry for him now of course,
you know, I do steak and I want a blue steak,
and I said, it has to bite me before it
(05:07):
before I bite it. Well, it came over medium, and
so of course I seen it back and anyway, five
minutes later it came back was still medium. So you've
got to get these things right too, because it really
annoyed me because I like raw meat. You know a
lot of people say, oh, you can't eat raw meat.
Use I've never died a one hundred and five years old,
so for God's sake, and then my friend had the
(05:29):
rest of the day they did. The vegetables were so overcooked.
The meat was fantastic. But you know, I just think
these small things that it's going to be a fantastic restaurant,
I tell you, And it should be, and it should
be patronized. But they really do have to kick themselves
in the bottom a little bit here.
Speaker 1 (05:46):
I think they might have got a bit overwhelmed by
the good review and everybody wanting to come Monday.
Speaker 2 (05:51):
And that's a sad thing. You know, you give someone
a huge review and they go and then you can't
quite cope the you know, it is hard to get stuff.
The other stuff they're all good, but they were just
so right. There were only three and the should have
been five. Yeah, anyway, it's going to be a great resonant,
but I'm sorry, I can't give it a huge and
I will go back, and I recommend people to go back,
but ask them if they can be served in the
two hours.
Speaker 1 (06:11):
Fair enough, brilliant, thank you, that's a very fair reviuse
at Marg's at four six nine, Carrying a happy Road, Auckland.
Recipe of the week is the individual Christmas Pavlova. Go
to our website newstoroksetb dot co dot mz
Finding the hidden gems and the hospitality scene where I
ate last with Tony Astell on Kerry Woodham Mornings and
a very good morning Tony still chef Tony Estel from
the iconic Antwince Restaurant and Parnell sadly and t once
is no longer with us, but Tony is h.
Speaker 2 (00:18):
It's unfortunate for a lot of people. But you say,
I'm still.
Speaker 1 (00:21):
Here, and thank you you are. And I think I
said where I ate next as I was from, which
is very clever.
Speaker 2 (00:27):
Well I've got a few up the sleep but anyway,
so we just go to the ones I ate last,
that's right.
Speaker 1 (00:31):
And we didn't have time last week the for the
review of the restaurant because I marched things up. So
I do apologize. Here we go off, you go.
Speaker 2 (00:39):
Okay. So where I did eat glass was Margs, which
is a new restaurant, and well it's not new, it's
a few months old now, right and it's in it's
full sixty nine Karranger Happy Road.
Speaker 1 (00:49):
Well that's turning into quite the little place to go
to find hidden gems, isn't it.
Speaker 2 (00:52):
Kay Rohad's actually becoming the eating Meca of Auckland. Enough
and there's great places, I mean just little places. Not
you're not usually up mar it, but yeah, and some
of them affordable, some of them not. But it is
actually well worth going, you know, just strong along and
finding places. But a lot of them you have to
book at because they are very busy. Now, Saint Mark's
that's named after there was a lady that was a
(01:15):
street person. I remember Margaret excellently. She just died recently.
They've named it after her, and I think they've named
also after their grandparents or that. Anyway, she was very,
very famous, and so they've been very good too.
Speaker 1 (01:29):
Okay, so it's been over a couple of months, and
what did you think.
Speaker 2 (01:33):
Well, a fellow reviewer gave it eighteen out of twenty. Now,
so I was and I do sort of respect them, so.
Speaker 1 (01:40):
Expect them, but as much as you respect anyone.
Speaker 2 (01:43):
Know, I'm not sort of just casting aspersions on people.
But he gave it eighteen, and so I went along
with great expectations. Well, it didn't work for me. I mean,
if I was giving it a number, it probably would
have got fourteen. So that's it did not work on
the The place was so busy. But what they're doing
everyone and a lot of them doing wrong at the moment.
(02:04):
I know they have to make money. Is you get
two hours? Yes, we had that at eighties last night,
and they used to be the part of I think
they were part of ages of people that so but
that's fine. However, we were there and we arrived. It
took me twenty five minutes to get my drink. Oh yeah, no,
that's then it was thirty five minutes before we got
(02:25):
the menu. So you know, I have a one and
a half hour. So I think they let us stay
because they may have cottoned on to what was going on.
But there was a lady next to us who was
moved on to the bar. She said, well, I've just
haven't really finished. But they moved on, and then the
next people came in, they took one hour before they
got their entrain up. That is not good. No, So
(02:47):
you know, if you're going to kick people out, you know,
if you want to move them on, that's fine, but
you must have everything in place. And I think possibly
that's where they've gone wrong a little bit. At the moment,
the place was absolutely packed and deservingly so. With the
food is good and it's going to be a fantastic restaurant,
but they've got to get these little points. Because the
lady next to us and the next people said they
(03:07):
wouldn't go back, so that is not good. No, now
I would go back, but.
Speaker 1 (03:12):
I mean we've got to get the delivery, got to
get it right. What is it with the two our thing?
Because you hear about the industry being in so much trouble,
but are they so us the ones we're going to
so popular that they have to tune them over every
to us because they're fall you know their faul Like
when we went to eight, is it was choker at sex,
choker again at eight?
Speaker 2 (03:30):
Yeah, which I think. So if you really want to
go at eight, you're not going to be thrown out,
So maybe you go later rather than earlier. But it's
still a bar restaurant. But I'm sorry, if you're going
to see food, you must have.
Speaker 1 (03:41):
It ready, to have it ready and have your staff
ready to go.
Speaker 2 (03:43):
Now, the other thing that I am going to advise
them in my own opinion, and they might not like
my opinion, is like we had the the matacu oysters.
Now they're beautiful whye hecky oysters. Unfortunately and we're talking
about everything down the lane here every the hero which
will the oyster. It was totally overpowered and so you
(04:03):
just didn't get to eat the taste the oyster. So
I think that should be looked at a little bit.
And then I had a steak tata, which everyone knows
I love raw meat. Now, the meat was absolutely perfect,
The presentation was fantastic, but everything on top of it
was so overpowering you couldn't been eating anything. And they
did it. They did an egg, which we normally have
raw eggs, but I think people sort of were worried
(04:25):
about raw eggs now, so they they actually did a
different type of egg, which is a Japanese type of
you know, slow cooked egg, but had all the white
on ers and had and I don't want egg white
all over the top of my stall. Then the yogurt
on the side of it was just once again overpowering,
so it ruined the whole thing for me, and I
(04:47):
think they possibly should, you know, just people have to remember,
don't get too clever. People love simple food. Service was
unbelievably fantastic, but once again, when you they couldn't coke
and the man I felt sorry for him now of course,
you know, I do steak and I want a blue steak,
and I said, it has to bite me before it
(05:07):
before I bite it. Well, it came over medium, and
so of course I seen it back and anyway, five
minutes later it came back was still medium. So you've
got to get these things right too, because it really
annoyed me because I like raw meat. You know a
lot of people say, oh, you can't eat raw meat.
Use I've never died a one hundred and five years old,
so for God's sake, and then my friend had the
(05:29):
rest of the day they did. The vegetables were so overcooked.
The meat was fantastic. But you know, I just think
these small things that it's going to be a fantastic restaurant,
I tell you, And it should be, and it should
be patronized. But they really do have to kick themselves
in the bottom a little bit here.
Speaker 1 (05:46):
I think they might have got a bit overwhelmed by
the good review and everybody wanting to come Monday.
Speaker 2 (05:51):
And that's a sad thing. You know, you give someone
a huge review and they go and then you can't
quite cope the you know, it is hard to get stuff.
The other stuff they're all good, but they were just
so right. There were only three and the should have
been five. Yeah, anyway, it's going to be a great resonant,
but I'm sorry, I can't give it a huge and
I will go back, and I recommend people to go back,
but ask them if they can be served in the
two hours.
Speaker 1 (06:11):
Fair enough, brilliant, thank you, that's a very fair reviuse
at Marg's at four six nine, Carrying a happy Road, Auckland.
Recipe of the week is the individual Christmas Pavlova. Go
to our website newstoroksetb dot co dot mz
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