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.

See omnystudio.com/listener for privacy information.

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.

LISTEN ABOVE

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.

See omnystudio.com/listener for privacy information.

This week Tony Astle ate at Maison Vauron, a French Bistro in Auckland’s Newmarket.

They offer fresh, authentic cuisine in a relaxed atmosphere, and offer the opportunity to explore their unique wine cellar with a variety of wines from throughout France.

Tony sampled the Planche de Charcuterie, Pan cooked Tarakihi, and Saucisson de Canard.

LISTEN ABOVE

Serves 12

Ingredients

12 egg whites (room temperature)

400g caster sugar

2 tsp vanilla essence

2 tsp vinegar (white, malt or cider)

2 Tbsp cornflour

Method

1. Line two oblong sandwich tins with non-stick baking paper. Ensure there is plenty of overlap of the baking paper on all sides of the tins.
2. Preheat a fan-forced oven to 180 degrees Celsius
3. In an electric mixer whisk the egg whites (on full speed) until they form firm peaks.
4. Steadily add the sugar by degrees until it is all incorporated.
5. Add the vanilla and vinegar and continue whisking for 5 more minutes.
6. Reduce speed and add the cornflour making sure to incorporate it well.
7. Divide the mixture between the 2 sandwich tins and smooth out the tops.
8. Bake in the oven for 12 minutes.
9. Remove and let them cool to room temperature.

To Roll

1. Lay a large sheet of tin foil on the bench and lay a sheet of baking paper on top of the foil. Liberally sprinkle the baking paper with icing sugar.
2. Gently loosen the meringue from the baking paper in the tin, then invert (crust side down) onto the icing sugar coated baking paper.
3. Spread with whipped cream and then spread the fruit mince.
4. Roll away from yourself to form a roulade shape.
5. Seal both ends of the foil/paper and refrigerate for at least an hour - or make it the day before and refrigerate overnight.
6. Repeat rolling process for second roulade.
7. Serve with fresh berries.

See omnystudio.com/listener for privacy information.