Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Kerre Woodham to dive into his the good and the bad of dining experiences both around New Zealand and internationally.

He digs into the service, the decor, and of course, the food, inspiring listeners to give new dining experiences a try.

Also on offer is the Recipe of the Week, and this week he’s serving up Leek and Potato Soup.

Ingredients:

2 large leeks, finely sliced

3 large onions, roughly chopped

3 large agria potatoes, peeled and thinly sliced

1.5 litres chicken or vegetable stock (may be instant, but beware of saltiness)

1tsp white pepper

150 grams butter

Method:

1. Cut the leeks in half lengthways (wash and finely slice)

2. Roughly chop the onions

3. Thinly slice the potatoes

4. In a large pot, melt the butter. Add the onions, leeks and potatoes (plus white pepper)

5. Slowly cook (sweat, don't brown) for approximately 5 minutes, stirring constantly.

6. Add the hot stock. Stir and bring to a boil, then simmer for 25 minutes.

7. Cool slightly, then blend until smooth in a food processor (or stick blender), depending on the texture required (you may strain or not).

8. When reheating, add cream to taste.

9. The soup may be frozen after blending.

10. Instead of leeks, you may like to replace with carrots or pumpkin.

LISTEN ABOVE

See omnystudio.com/listener for privacy information.

732. Takeaways from Saints vs. Seahawks & Senior Bowl's Jim Nagy Joins