This week Tony Astle ate at St. Marg's, a restaurant on Karangahape Road that sells all of the usual fare as well as some unexpected delights. 

He sampled the Oysters, Beef tartare, the roast sirloin of the day, and the T-bone steak. 

LISTEN ABOVE 

Recipe of the Week: Chilled Avocado Soup with Vodka, Chives and Macadamia Nuts 

4 portions 

Ingredients: 

• 3 ripe avocados 
• 125 g tomato, roughly chopped 
• 25 g green capsicum, chopped 
• 25 g celery, chopped 
• 25 g chives, chopped 
• 30 ml lemon juice 
• 125 g sour cream 
• 3-4 drops tabasco sauce 
• 60 ml vodka 
• 400 ml chicken stock 
• Salt, to taste 

Garnish:

3-4 macadamia nuts

chopped chives 

Method: 

1. Peel the avocados, discard the stones and peel. 
2. Combine avocado flesh, tomato, capsicum, celery, chives, lemon juice, and sour cream in a blender. Blend well to combine and puree. 
3. Then, add the tabasco and vodka.  
4. Keeping the blender running, add sufficient chicken stock until a soup consistency is achieved. 
5. Pour into a storage bowl, check seasoning. Refrigerate 1-2 hours. 

To Serve: 

Pour into shot glasses, top with shaved macadamia nut and chives. 

or

Portion into four chilled bowls, top with shaved macadamia nut and chives.