Tony Astle returned for a chat about where he Ate Last: Copia.

Located in Orakei Bay, the restaurant offers a range of seasonal menus all cooked to perfection.

Tony sampled the caramelised lamb sweetbreads with pickled butternut squash, shiitake mushroom, macadamia nuts, and quince, which was full of flavour. He also tried the Steak and flounder, the coconut baked meringue, and the glazed chocolate parfait, as well as a few other dishes.

LISTEN ABOVE

Ingredients

25 g Butter

5 Granny-Smith apples

2 Pottles blackberries

120 g Sugar (and extra for sprinkling)

Cinnamon (to taste)

1 Lemon juice and zest

1 tsp Ginger chopped

1 Egg, beaten

1 Packet of convenience sweet short-crust pastry (I recommend Paneton)

Method

1. Combine butter and sugar in a saucepan, and melt.

2. Add the apples, lemon juice, zest, ginger and cinnamon.

3. Cook slowly (lid on) for 15 minutes.

4. Add then blackberries, cook 5 minutes more (lid off).

5. Cool. then add the fruit to your pie dish.

6. On a floured surface roll the pastry.

7. Carefully lift the rolled pastry and cover the fruit.

8. Crimp the edges to seal the pie.

9. Brush the pastry top with the beaten egg. Then sprinkle lightly with sugar.

10. Bake 180 deg, until the pastry is cooked and golden brown (approx 60 minutes).

11. Rest pie before enjoying with lashings of whipped cream or your favourite ice cream.

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