This week I will bring you some sad news.  

Tony's Vineyard restaurant in Henderson has closed, the message on Facebook was very sudden and brought a restaurant of some 38 years to a very abrupt close.  

The Tony's chain was originally established in Wellesley Street, Auckland, some 40 years ago by its' founder Tony White. But in 1983 Tony's Vineyard opened its doors in Henderson. Named after the vineyards in the area at this time.  

I first started my career in hospitality as a dishwasher in this restaurant some 36 years ago. Started on Friday nights at 6pm by getting totally smashed by endless piles of dishes, again again and again, all night! 

Why, do you tell me? 

Because at 9pm, the boys in the kitchen would cook me staff dinner! 

Never before had I experienced a dish quite like it. Perfectly cooked scotch fillet served with a gravy based mushroom sauce, super fat crispy potato chips and just cooked cauliflower with handmade cheese sauce. Does the world of food get any better for a 14-year-old boy? 

Whilst I have moved on to other restaurants and my own establishments since those earlier days at Tony's, I will never forget those days. 

Thank you for the memories. 

Mushroom glazed Rump with shallots and roasted potatoes (serves 4) 

600g rump steak 

400g brown button mushrooms 

500g baby potatoes 

2 cloves garlic, crushed 

150ml cream 

2 egg yolks, beaten 

2 tsp Dijon mustard 

3 Tbsp oil 

250g shallots, peeled and left whole 

100ml red wine 

200ml good quality beef jus (I like to use foundation foods) 

1 bunch fresh watercress 

Salt 

Freshly ground black pepper 

Preheat the oven to 180*C. In a hot frying pan, cut the rump in two pieces and seal, then put in the oven for 4-6 minutes (depending on desired doneness). If you prefer to just cook it entirely on the BBQ. Remove from oven or BBQ and leave to rest. 

Slice the potatoes into thick slices and put in a paper-lined baking tray with a little oil, fresh rosemary, thyme, garlic, salt and pepper. Cook in the oven until tender. 

Heat an oven-proof fry pan and sauté the whole shallots in 1 tbsp oil. Add the red wine and beef jus and put in the oven uncovered on 180*C for 30 minutes or until the jus has reduced and the shallots are glossy. 

Quarter the mushrooms and sauté in a little oil. Season with salt and pepper. Leave to cool in a sieve so that some of the juices can drain from the mushrooms. 

Preheat the grill in the oven to the hottest setting. Beat the cream until soft peaks form. Add the egg yolks, mustard and ½ tsp salt, then fold the mushrooms through the cream mix and spoon onto the top of the steak. About two tbsp per piece of steak.

Place the steak into a fry pan and place under the hot grill for about 3-4 minutes. The top of the mushrooms will glaze up and become golden. 

Slice the piece of rump and serve with the potatoes, shallots and fresh watercress 

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