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, Mortadella, and the house baked sourdough, among others.

LISTEN ABOVE

Makes 10 large muffins

Ingredients

1 ¾ cups of gluten-free flour

½ tsp salt

¼ tsp baking soda

1 Tbsp sugar

¾ cup of grated tasty cheddar

¼ cup of grated parmesan cheese

1 egg

½ cup of milk

½ cups of soda water

½ tsp cider (or white) vinegar

¼ cup of melted butter

Method

1. Combine flour, salt, baking soda, and sugar.
2. Add cheese and mix well with a wooden spoon.
3. Make a well in the middle of the flour mixture and add the melted butter. Combine the milk, soda water and vinegar - add to the mixture.
4. Add egg and mix well.
5. Grease non-stick muffin moulds and sprinkle with a little grated Parmesan cheese. Spoon mixture into the moulds and sprinkle extra grated cheddar cheese on top.
6. Bake at 205 degrees Celsius for 25 – 30 mins
7. Remove from oven, allow to cool and place on cake rack.
8. Refrigerate in an air-tight container.
9. To reheat, sprinkle with water and place in oven at 170 degrees Celsius for approximately 5 mins until heated through.

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