For the final time this year, Tony Astle joined Kerre Woodham to give his thoughts on where he ate last. 

This week, he ate at ‘First Mates, Last Laugh’, an eatery situated on the waterfront in Westhaven, Auckland. He sampled a couple of varieties of Taquitos – the tuna sashimi and the prawn and avocado, and the Lake Ohau Wagyu Picanha, among other dishes.  

LISTEN ABOVE 

Recipe of the Week: Slow Cooked Ribeye    

Method: 

Sear the meat in very hot non-stick oiled pan.  

Remove and place in a roasting dish.  

Smear with Dijon mustard mixed with ground black pepper and tarragon.  

Place in oven preheated to 75C.  

Cook for 7 hours.  

Cover meat with foil.  

Turn oven off and rest meat inside the oven for 30 minutes.