Antoine’s Classic Tripe 750ml

Antoine’s Classic Tripe

Enjoy the fine dining experience at your own home with this fabulous signature dish from Antoine’s.
Simply use your phone to scan the QR code on each pack to find out how Chef Tony Astle serves each dish or watch the video here.
Bon Appetit!


In 2021, after 48 years, Antoine’s, Auckland’s fine dining icon closed. Chef Patron Tony Astle has since been inundated with requests for food, particularly the food from Antoine’s classic menu.
Those requests included Antoine’s infamous Vichyssoise, tripe, and Antoine’s signature dish, Duck à l’Orange.

Chef Tony Astle, AUT lecturer Chef Geoff Scott, Chef Dale Thompson, and a class of enthusiastic culinary arts students are recreating the very dishes that made Antoine’s famous.
Profits from sales go back to AUT to fund culinary arts scholarships.

As Tony commented:
‘I’m delighted that students have an opportunity to participate in production, and even more pleased that profits go back into student learning. My late wife Beth, and I have always supported the culinary students and programmes at AUT, so this is a logical ‘next’ step’.



Purchase this product now and earn 40 Points!

Product Code: AHCTR

1 x Classic Tripe (750ml)
Keep Refrigerated.

Product Code: AHCTR
No Recipe associated with this product..!


Venison French Rack

Venison French Rack.  8-10 Ribs per pack.  Roast whole or slice into Venison cutlets.
One per person is usually sufficient.
Farmed Venison is tender and very flavoursome.
High in iron and extremely low in fat.
There is very little if any shrinkage during cooking.
Be sure to rest roast Venison cuts after cooking to ensure the juices redistribute properly before plating your masterpiece.

This delicious cut is supplied by Silver Fern Farms.


Purchase this product now and earn 104 Points!
No nutrition information for this product..!

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