Antoine’s at home from 1972 to 2021, one restaurant stood out above all others on Auckland’s dynamic restaurant scene. Antoine’s, in Parnell, was the brainchild of chef/raconteur Tony Astle and his beloved wife Beth. The restaurant’s duck à l’orange, Christmas-time vichyssoise, perennial French onion soup and dessert soufflés were legendary. With constant calls from Antoine’s regulars asking for Antoine’s classic food, Tony has now been working on a range of Antoine’s products.

After an initial test run of products, Kate King from Gourmet Direct was keen to retail the Antoine’s range. Now, Kate offers Antoine’s vinaigrette, vichyssoise, classic tripe, spicy Asian tripe, confit duck with orange sauce and a wonderful bearnaise sauce. As Kate commented, “I’ve always loved Tony’s food. Each product has a QR-code linked video showing people how to finish off their dish, and in many cases also enjoy Tony’s unique sense of humour.” Longstanding friend Simon Woolley says, “Tony’s talent as a great chef shines through in his new range. He’s captured the Antoine’s menu beautifully.”