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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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.

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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.

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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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6-8 portions

Ingredients

4 egg whites

1 tsp vanilla essence

1.25 cups castor sugar

20 g cornflour

1 tsp vinegar

Method

1. Preheat the oven to 180C.
2. Beat egg whites to a foam. Then, continuing to beat, gradually adding the sugar.
3. Continue to beat until the mixture almost creates stiff peaks, around 5 minutes.
4. Add the remaining ingredients, beating for 2 more minutes.
5. 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.
6. Flatten the tops with a palette knife. Lift off the mould.
7. Repeat until mixture is used.
8. Reduce the oven temperature to 100C. Add the moulded pavlovas to the oven.
9. Bake for 1 hour, then turn the oven off, leaving the pavlovas in the residual oven heat to complete cooking (overnight is recommended).

Plating

1. Place a pavlova on your dessert plate.
2. Top with a quenelle of Chantilly cream** and sliced strawberries.
3. 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.

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