Tony Astle is back in New Zealand, and this week he ate at Ponsonby’s San Ray.

They serve bistro classics with the vibrant flavours of Southern California and Mexico, all cooked over coals and woodfire.

Tony sampled both the Fresh Waiheke Oysters, the Oysters Natural, the Octopus, and the Wagyu Bavette, among others, each dish ranking well.

LISTEN ABOVE

Ingredients

• 150 g almonds, toasted
• 130 g hazelnuts, toasted
• 180 g dried peaches or apricots, chopped
• 40 g candied peel, chopped
• 125 g flour, sieved
• 25 g cocoa powder
• 2 tsp cinnamon
• ½ tsp allspice
• ½ tsp ground ginger
• ¼ tsp ground gloves
• 180 ml runny honey
• ¼ tsp salt
• 200 g white sugar
• 115 g dark chocolate

Method:

1. Heat oven to 155 deg C. Grease and line a 23cm cake pan with non-stick paper.
2. Sieve together the flour, cocoa, spices, and salt. Combine with all ingredients EXCEPT the honey, sugar and chocolate.
3. Combine the honey and sugar in a clean saucepan, and heat until it reaches the soft ball stage, 115-dec C, using a sugar thermometer.
4. When the honey/sugar mix reaches that temperature, remove from the stove and cool for 1-2 minutes. Then pour over the chocolate, stirring to melt the chocolate and combine the honey/sugar and melting chocolate together. Do this quickly.
5. Add this mix to the other ingredients.
6. Combine, and then press into the lined cake pan. This will take some strength!* Again work quickly ensuring all dry ingredients are well incorporated.
7. Bake in the preheated oven for 30 mins. Cool.
8. Remove from mould, dust with icing sugar. Cut into thin wedges.
9. Eat and enjoy!

*Panforte means strong bread, a reference to its taste rather than its firmness.

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