This week Tony Astle ate at Gochu, a new Korean restaurant in Auckland’s Commercial Bay. 

He sampled the Waiheke Oysters Te Mataku, the Tuna crudo with chojang and pickled nashi, the crispy eggplant with doenjang glaze, tofu cream, topped with sesame, and the chargrilled pork belly with a chilli apple glaze, brussel sprouts, and tofy cream. 

Recipe of the Week: Pea and Ham Soup

Ingredients: 

1 large bacon ham hock 

3 large onions, peeled and roughly diced 

5 litres fresh chicken stock (can use convenience product) 

500 g green split peas 

500 g yellow split peas 

Method: 

1. Combine all ingredients in a heavy based pot.

2. Bring to a boil, stirring constantly. 

3. Reduce heat to a light rolling boil/simmer. 

4. Cook for about 3 hours, until the meat on the hock falls from the bone. 

5. Stir often during cooking, the soup can catch and scorch on the bottom of the pot. 

6. Remove the ham hock. Remove the skin and discard. 

7. Slice or dice the meat and add back into the soup. 

8. Bring back to the boil. Cool. The soup can be frozen. 

9. When reheating (from frozen) defrost, and add milk or cream to achieve a smooth consistency. 

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