November 28, 2024 • 6 mins
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
Recipe of the Week: Gluten-Free Cheese Muffins
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
- Combine flour, salt, baking soda, and sugar.
- Add cheese and mix well with a wooden spoon.
- 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.
- Add egg and mix well.
- 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.
- Bake at 205 degrees Celsius for 25 – 30 mins
- Remove from oven, allow to cool and place on cake rack.
- Refrigerate in an air-tight container.
- To reheat, sprinkle with water and place in oven at 170 degrees Celsius for approximately 5 mins until heated through.
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Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Finding the hidden gyms at the hospitality scene where I
ate last with Tony Astell on Kerry WOODAM Mornings. It's
that time of a Friday where we say a very
very good morning to Tony.
Speaker 2 (00:12):
Astal, good morning to you.
Speaker 1 (00:14):
And you managed to make it to Napier because this
time last week we were on zoom because your flight
got canceled.
Speaker 2 (00:19):
It did it? It went the next day. Bloody in
New Zealander was so angry We're about to get on
the plane canceled anyway coming back. I did get back,
so that's all good. And we had a great day.
I did all my food stuff for our new food line. Yeah,
and we went down there. I worked solid two days
and went out to a couple of restaurants. So it
was all fun.
Speaker 1 (00:38):
And what did you like? Because Hawk's Bay is known
for its fabulous cuisine and its fabulous restaurants.
Speaker 2 (00:43):
Well, it's got a lot of them. Because we were
we had to be quite close to where we were,
we decided to pick the I think it's called yeah,
Central fire Station in Napier, yep. And it was because
it's got two hats and cuisine, yes, And so we
thought we'll go and do that one was another one
I'll tell you about next week, which is also great.
But it was so good to get out of Auckland
(01:04):
and go and try some other restaurants.
Speaker 1 (01:05):
So what's the key difference between Auckland's stargazine and say
a regional one like corks Bay. Is there anything?
Speaker 2 (01:13):
Well, I think they're actually moving right up there with
everybody else. But I mean it was I think once
against the service problem we have in the country, you know,
and that really did upset us a little bit, even
at the center at the fire station, because we had
this most amazing young man who was eighteen and he
was an engineer student and he knew everything he had
(01:34):
when we ordered the wine. He knew exactly about all
the wines in hawks Bay, which are fantastic one and
he was just outstanding, I might say, unbelievably. So Yeah, However,
the service was very, very so it wasn't his fault,
but the kitchen was hugely slow, like you know, we
had to wait well over thirty months. We even got
the first course yep, and then in between then and
(01:55):
the main course was really too long yep. However, some
of the food was absolutely amazing, but a couple of
things I think they really should be revisiting a little bit.
But I mean I had a steak of the gorge
yers and Palmesan custard and that was actually a starter,
like an amused boosh, unbelievably fantastic and executed fantastically, And
(02:18):
of course, you know me, I go for all the
raw stuff and I had to have the wild cenis
and tartar. It was absolutely amazing. I mean, that really
was a standout dish, absolutely fantastic. It can be a
bit sticky, can yeah. Yeah.
Speaker 1 (02:33):
I like the way they've got the food supplies on
their website. I'm just having a look at their website
now and they've got all their food supplies listed up
there so you can see where it's local.
Speaker 2 (02:41):
And I think that's so neat about and that's what
happens down I mean, maybe it does. And that area
had a wonderful, wonderful restaurant and they've got so many
people supplying them, and especially the wines. Unbelievable. Yeah, I mean,
you know, after the trouble they've actually had there, which
has been a nightmare, but they've come out of that
and it's actually quite amazing.
Speaker 1 (02:57):
I couldn't believe when I did the Exporters Awards how
they had managed to rebuild their businesses and their industries
and their infrastructure for them in such a short space
of time.
Speaker 2 (03:07):
You know, when you drive around, it's quite it's quite sad,
you know, you can see, but God, they've actually moved
and they're getting it all back together again. Yeah. You know,
there were a couple of things.
Speaker 1 (03:16):
I like to look at. The artichoke I love an
artichoke were disappointing.
Speaker 2 (03:20):
They looked fantastic, but they were a little bit greasy
and hadn't been sealed enough. I'm not quite sure. But
the and the other one that really didn't quite shine
was the coffee duck leg, which is so salty now
you can over and they had done that, and that
was a bit of a shame. The smoked fish or
(03:41):
the market fish with smoked they had a potato gritan
was smoke fish, which is actually very very good.
Speaker 1 (03:48):
Yep. And you liked the raw snapper.
Speaker 2 (03:51):
And the raw snapper was another standard. I mean they
were two really four ticks nearly five, you know, they
were so excellent. But then the dessert, actually it's it
was actually a tamarillo and hazel nut. Financi and now
a financier is a very amazing French little pastry. Was
that because it's usually made in a little brick like
(04:14):
a gold block of gold. But anyway, and they if
you actually go and google financiers, they're actually quite amazing
that it's a very very stable French little thing.
Speaker 1 (04:26):
And quite specific, quite quite a specific skill it is.
Speaker 2 (04:30):
It's actually very famous, you know, and you're just going
for a quick snack and that's those sort of little sweet.
Speaker 1 (04:34):
Small French almond cake flavored with bur noise.
Speaker 2 (04:38):
You know, and you brown butter. Okay, it's absolutely beautiful.
But unfortunately they better go and revisit that one because
it was a bit of a concrete block and there
were sixteen foodies from that from down there and all
around the country and from Australia. And I looked around
the table and everyone that had that didn't eat it.
(04:59):
So I think should really have a look at that
because it could be an amazing dessert. Yeah, on the
whole look, cuisine gave it to Hats, so it is
worth probably worth I mean, I wouldn't give it to
Hats at the moment, but I think they really should
keep going because I mean it's the place was packed. Yeah,
however they need some more staff. And the poor man
that actually took us twenty minutes to get out to line.
(05:22):
We had to line up to get up. It was
a bit sad because everyone else was actually the other
staff was sitting there for.
Speaker 1 (05:28):
You, so it wasn't like there wasn't anybody there.
Speaker 2 (05:31):
And only he's only been there for two weeks, but
he was the star. I'll tell you what, I would
go back to the restaurant. There's no doubt about it.
Speaker 1 (05:38):
Excellent. Okay, So that's Central fire Station Bistro. Thank you
very much, Tony. And the recipe today is gluten free cheese.
Speaker 2 (05:46):
You know you should try that. Go online and look
at it and you can be so fluffy. You can
actually reheat that by just you know, freeze them, bring
them out and then put them into the oven, sprinkle
a bit of water when they come back. Beautifully nice.
Speaker 1 (05:57):
If you should think about the gluten free people, it's
it's not me. I don't know. How are you what
are you doing in Tony Aston's body? Thank you so much, Tony.
Good to talk
Finding the hidden gyms at the hospitality scene where I
ate last with Tony Astell on Kerry WOODAM Mornings. It's
that time of a Friday where we say a very
very good morning to Tony.
Speaker 2 (00:12):
Astal, good morning to you.
Speaker 1 (00:14):
And you managed to make it to Napier because this
time last week we were on zoom because your flight
got canceled.
Speaker 2 (00:19):
It did it? It went the next day. Bloody in
New Zealander was so angry We're about to get on
the plane canceled anyway coming back. I did get back,
so that's all good. And we had a great day.
I did all my food stuff for our new food line. Yeah,
and we went down there. I worked solid two days
and went out to a couple of restaurants. So it
was all fun.
Speaker 1 (00:38):
And what did you like? Because Hawk's Bay is known
for its fabulous cuisine and its fabulous restaurants.
Speaker 2 (00:43):
Well, it's got a lot of them. Because we were
we had to be quite close to where we were,
we decided to pick the I think it's called yeah,
Central fire Station in Napier, yep. And it was because
it's got two hats and cuisine, yes, And so we
thought we'll go and do that one was another one
I'll tell you about next week, which is also great.
But it was so good to get out of Auckland
(01:04):
and go and try some other restaurants.
Speaker 1 (01:05):
So what's the key difference between Auckland's stargazine and say
a regional one like corks Bay. Is there anything?
Speaker 2 (01:13):
Well, I think they're actually moving right up there with
everybody else. But I mean it was I think once
against the service problem we have in the country, you know,
and that really did upset us a little bit, even
at the center at the fire station, because we had
this most amazing young man who was eighteen and he
was an engineer student and he knew everything he had
(01:34):
when we ordered the wine. He knew exactly about all
the wines in hawks Bay, which are fantastic one and
he was just outstanding, I might say, unbelievably. So Yeah, However,
the service was very, very so it wasn't his fault,
but the kitchen was hugely slow, like you know, we
had to wait well over thirty months. We even got
the first course yep, and then in between then and
(01:55):
the main course was really too long yep. However, some
of the food was absolutely amazing, but a couple of
things I think they really should be revisiting a little bit.
But I mean I had a steak of the gorge
yers and Palmesan custard and that was actually a starter,
like an amused boosh, unbelievably fantastic and executed fantastically, And
(02:18):
of course, you know me, I go for all the
raw stuff and I had to have the wild cenis
and tartar. It was absolutely amazing. I mean, that really
was a standout dish, absolutely fantastic. It can be a
bit sticky, can yeah. Yeah.
Speaker 1 (02:33):
I like the way they've got the food supplies on
their website. I'm just having a look at their website
now and they've got all their food supplies listed up
there so you can see where it's local.
Speaker 2 (02:41):
And I think that's so neat about and that's what
happens down I mean, maybe it does. And that area
had a wonderful, wonderful restaurant and they've got so many
people supplying them, and especially the wines. Unbelievable. Yeah, I mean,
you know, after the trouble they've actually had there, which
has been a nightmare, but they've come out of that
and it's actually quite amazing.
Speaker 1 (02:57):
I couldn't believe when I did the Exporters Awards how
they had managed to rebuild their businesses and their industries
and their infrastructure for them in such a short space
of time.
Speaker 2 (03:07):
You know, when you drive around, it's quite it's quite sad,
you know, you can see, but God, they've actually moved
and they're getting it all back together again. Yeah. You know,
there were a couple of things.
Speaker 1 (03:16):
I like to look at. The artichoke I love an
artichoke were disappointing.
Speaker 2 (03:20):
They looked fantastic, but they were a little bit greasy
and hadn't been sealed enough. I'm not quite sure. But
the and the other one that really didn't quite shine
was the coffee duck leg, which is so salty now
you can over and they had done that, and that
was a bit of a shame. The smoked fish or
(03:41):
the market fish with smoked they had a potato gritan
was smoke fish, which is actually very very good.
Speaker 1 (03:48):
Yep. And you liked the raw snapper.
Speaker 2 (03:51):
And the raw snapper was another standard. I mean they
were two really four ticks nearly five, you know, they
were so excellent. But then the dessert, actually it's it
was actually a tamarillo and hazel nut. Financi and now
a financier is a very amazing French little pastry. Was
that because it's usually made in a little brick like
(04:14):
a gold block of gold. But anyway, and they if
you actually go and google financiers, they're actually quite amazing
that it's a very very stable French little thing.
Speaker 1 (04:26):
And quite specific, quite quite a specific skill it is.
Speaker 2 (04:30):
It's actually very famous, you know, and you're just going
for a quick snack and that's those sort of little sweet.
Speaker 1 (04:34):
Small French almond cake flavored with bur noise.
Speaker 2 (04:38):
You know, and you brown butter. Okay, it's absolutely beautiful.
But unfortunately they better go and revisit that one because
it was a bit of a concrete block and there
were sixteen foodies from that from down there and all
around the country and from Australia. And I looked around
the table and everyone that had that didn't eat it.
(04:59):
So I think should really have a look at that
because it could be an amazing dessert. Yeah, on the
whole look, cuisine gave it to Hats, so it is
worth probably worth I mean, I wouldn't give it to
Hats at the moment, but I think they really should
keep going because I mean it's the place was packed. Yeah,
however they need some more staff. And the poor man
that actually took us twenty minutes to get out to line.
(05:22):
We had to line up to get up. It was
a bit sad because everyone else was actually the other
staff was sitting there for.
Speaker 1 (05:28):
You, so it wasn't like there wasn't anybody there.
Speaker 2 (05:31):
And only he's only been there for two weeks, but
he was the star. I'll tell you what, I would
go back to the restaurant. There's no doubt about it.
Speaker 1 (05:38):
Excellent. Okay, So that's Central fire Station Bistro. Thank you
very much, Tony. And the recipe today is gluten free cheese.
Speaker 2 (05:46):
You know you should try that. Go online and look
at it and you can be so fluffy. You can
actually reheat that by just you know, freeze them, bring
them out and then put them into the oven, sprinkle
a bit of water when they come back. Beautifully nice.
Speaker 1 (05:57):
If you should think about the gluten free people, it's
it's not me. I don't know. How are you what
are you doing in Tony Aston's body? Thank you so much, Tony.
Good to talk
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