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.

The Bigeye Tuna from Ahi.

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Serves 6

Ingredients

10 Free Range Eggs, separated

3 Tbsp caster sugar

1 Tbsp finely grated orange zest

350gm white chocolate

6 Tbsp of Grand Marnier

Soft, unsalted butter to grease ramekins

3 Tbsp caster sugar for dusting

Method

1. Beat egg yolks, sugar and orange zest in a mixer until thick and creamy.
2. Melt the chocolate with the Grand Marnier in a double boiler. It is important not to let the water come to a boil underneath or to let the bowl touch the water.
3. Combine the melted chocolate with the egg mixture and mix thoroughly. Set aside until required. The mixture can be refrigerated at this stage.
4. Butter the individual ramekins thoroughly and dust with the second measure of sugar. Set aside.
5. Gently reheat the chocolate mixture until it is tepid.
6. Preheat fan bake oven to 180 degrees Celsius.
7. Whip the egg whites to soft peaks. Fold a quarter of the whites into the chocolate mixture, then carefully fold in the remainder.
8. Pour into the ramekins to just below the top.
9. Bake for 15mins or until cooked.
10. Serve immediately, dusted with icing sugar and lashings of whipped cream.

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