Caesar wins Lee Kum Kee problem –
Aspiring Auckland chef Julius Caesar has taken out high place on the Lee Kum Kee New Zealand Creating Cooks Problem 2022.
A senior chef de partie at Ponsonby Highway Bistro, Caesar competed alongside three different younger cooks on the remaining occasion held in Auckland this week.
Open to all cooks below the age of 40 both working or coaching in New Zealand, the competitors noticed entrants submit a Chinese language or Chinese language-inspired dish and video on-line, utilizing a minimal of three Lee Kum Kee sauces or condiments.
The 4 finalists chosen to compete included:
- Julius Caesar, 35, senior chef de partie at Ponsonby Highway Bistro, Ponsonby. Julius introduced a dish of crispy pork stomach, pork mince, noodles and crispy wontons
- Luke Gardiner, 31,chef and proprietor at Auckland-based meals truck Catchya Cookout. Luke served up Dai Pai Dong-style wok tossed clams in black bean garlic sauce
- Zeeshan Babwani, 24, sous chef at The Hangar, Henderson. Zeeshan introduced judges with a dish of Szechuan-spiced, butter-poached monkfish.
- And 2021 competitors winner Jacob Aomarere-Poole, 24, a sous chef at The Strongroom, Fielding. Jacob served up a chilli crusted beef eye fillet, with choy sum, prawn wonton, seared onions, chilli gazpacho and pepper gel.
Battling it out in entrance of a dwell viewers at Foremost Course in Auckland on Monday, the finalists had 90 minutes to make and current their dish to a judging panel made up of Foremost Course proprietor Sonya Oyston, Waitakere Licensing Belief head chef Paulie Hooton, and Mark Dronjak, a seasoned chef with over 40 years’ expertise and a wealth of printed work.
Taking residence a $3,000 money prize and the title of 2022 Lee Kum Kee New Zealand Creating Chef, the judges described Caesar as a “proficient chef with a mature palette and an enormous future”.
Whereas the competitors was robust, Julius’s dish stood out for its depth of flavour, stated Dronjak.
“The pork stomach was superbly moist. The crispy crackling, wontons and bean sprout slaw all offered nice texture. It was whole umami. I actually needed to take a seat down and eat the entire thing.”
Oyston stated every factor labored very well collectively however may stand by itself additionally.
“I actually favored the best way he rendered down the pork fats and used that to taste the noodles.
“The unique recipe got here from his grandmother’s mom and is one Julius has gone on to refine, so there’s a good story behind it too.”
Whereas Hooton was impressed with Caesar’s understanding of taste mixtures and cooking strategies.
“It was attention-grabbing to look at him make his 5 spice visually moderately than measuring it out. He clearly had a course of and actually knew his flavors and wasn’t frightened to make use of spice.
“The man clearly has a really mature palette, understands meals tendencies and taste mixtures and is a very assured prepare dinner.”
The judges famous this 12 months’s finalists had all discovered artistic methods to hero the Lee Kum Kee components, so it was solely becoming that every walked away with greater than $200 of Lee Kum Kee merchandise.
Delighted to see Caesar take out the highest prize, Eugene Rush, Advertising and marketing Supervisor at Acton Worldwide Advertising and marketing, stated the New Zealand competitors is a part of a worldwide initiative by Lee Kum Kee to assist nurture Chinese language culinary expertise.
“We could also be a small participant on the worldwide stage, however New Zealand has a robust custom in Chinese language cooking and there may be actual innovation taking place throughout Asian cuisines right here, whether or not it’s Chinese language, Thai, Vietnamese, Malaysian, Filipino, Japanese or Asian fusion .
“Competing towards the perfect offers the finalists with an actual alternative for progress and inspiration, and the winner will get each recognition for his or her skills and a money reward.”
Gilmours Advertising and marketing Lead Nadia Lopes congratulated Caesar on the win on behalf of the occasion sponsors Gilmours and Trents. “As suppliers to 1000’s of eating places and hospitality venues throughout the nation, Gilmours and Trents are delighted to assist help each the expansion of growing cooks like Julius and Asian delicacies right here in New Zealand.”
Held earlier this 12 months on account of Covid delays, the 2021 problem noticed 24-year-old Jacob Aomarere-Poole – a sous chef from Amayjen in Palmerston North on the time – take out high place along with his dish of candy and bitter fish stuffed tofu, and daikon soy salad.
Famend for inventing oyster sauce greater than 130 years in the past, Lee Kum Kee is among the world’s most recognizable makers of genuine Chinese language sauces and condiments and has been common in each business and residential kitchens throughout New Zealand because the Nineteen Seventies. Acton Worldwide Advertising and marketing is Lee Kum Kee’s sole distributor in New Zealand.
Australasian cooks off to World Tapas Competitors –
A spectacular salmon ceviche with pickled cucumber, horseradish mouse, yuzu gel and a lemon myrtle sable has earned Gold Coast chef Amber Heaton the celebrated title of Australasia’s Tapas Champion for 2022 – and in November she’ll wing her approach to Spain to the World Tapas Competitors, supported by the Metropolis Corridor of Valladolid.
Amber, nevertheless, will not be alone. This yr, for the primary time within the competitors’s historical past, two rivals have been picked to characterize Australasia on the world champs, with Auckland’s Fred Wong (Head Chef at Poni) additionally wowing judges together with his revolutionary twist on the standard Southland cheese roll. Named an ‘Ash Canine’, Fred’s show-stopping entry was a bite-sized sensation of prawns, scallops, onion ash and black garlic, incomes him an in depth second.
The pair claimed their victories on the fourth annual Australasian Tapas Championships, held on Monday at prime Auckland cookery college Ignite Faculties, and sponsored by Ignite Faculties, E-Spain, HTT, Nestle, Unox and Nice Style NZ.
The fiery cookoff noticed 24 proficient cooks from either side of the Tasman showcase their tapas expertise to a panel of esteemed judges together with India’s famed movie star chef Sanjeev Kapoor and New Zealand’s personal Simon Gault.
With simply 25 minutes to create ten parts of tapas, the strain was on, pushing cooks to their culinary limits as they labored to exhibit their innovation, originality and talent.
Rivals had been tasked with shining the highlight on an indigenous New Zealand ingredient, a theme which noticed them reaching into their produce bins for all the things from wild pikopiko and kawakawa leaves, to New Zealand black garlic and King salmon.
“It was so cool to see all these cooks discovering a New Zealand product and turning it right into a bite-sized dish that would probably characterize Australasia,” says Simon Gault.
“Now we have all these nice merchandise in New Zealand and this competitors gives the proper likelihood to showcase them on the worldwide stage.”
Head choose Chef Sanjeev Kapoor agreed saying, “As a younger chef working in New Zealand 30 years in the past, I might at all times ask ‘why cannot we put New Zealand components on a plate?’
“Nobody was listening again then, however now they’re. The dishes which have been produced on this competitors are New Zealand on a plate, and I for one am extraordinarily proud.”
World Chocolate Day -today! –
To have a good time World Chocolate Day right this moment, July 7, listed here are seven enjoyable chocolate details and a boozy brownie recipe!
1. Chocolate Cash in Mayan Instances
The Mayans are believed to be the primary to find chocolate and, in Mayan occasions, your favourite chocolate bar could have been price it is weight in gold!
Like many early civilisations, historic Maya would barter and commerce items as an alternative of utilizing cash as cash. Nonetheless, it is just lately been found that the Mayan civilisation began to make use of Cacao Beans as a type of forex.
2. Chocolate is sweet to your well being
Hooray – chocolate might be good to your well being! It’s usually believed that the darker the chocolate, the better the well being advantages.
Latest research have proven that darkish chocolate might show to be good for serving to enhance our immune system, lowering irritation and growing mind exercise! That is all due to being filled with antioxidants, akin to flavonoids, catechins, and polyphenol antioxidants.
3. Chocolate is Mouth-Meltingly Tasty
Have you ever ever questioned why chocolate is so mouth-meltingly tasty?
Chocolate melts at just under human blood temperature, which is why it’s so mouth-meltingly satisfying. Milk chocolate has increased ranges of cocoa butter so is extra more likely to soften in your hand while darkish chocolate will soften in your mouth!
4. Say it with Chocolate
Belgium is known for its scrumptious sweets. So, it should not be a shock to search out out that, in 2013, Belgium issued over 500,000 postage stamps which smelled of cocoa and have been coated in a varnish to appear to be chocolate.
The stamps even had a particular glue that tasted like chocolate when licked!
If solely chocolate scented and flavoured stamps the place a typical factor, you’d undoubtedly catch us writing much more love letters and sending snail mail to all our pen buddies as an alternative of texting!
5. Energy Up with Chocolate
Similar to reviews that chocolate is sweet to your well being, it might additionally show you how to focus, sharpen reminiscence and defend your mind from growing older.
A research carried out by College of Nottingham researchers in 2012 discovered consuming darkish chocolate can enhance blood circulation to sure areas of the mind. This chocolate-fueled enhance straight results in improve efficiency in duties and common alertness.
6. Chocolate Grows on Bushes
Cash may not develop on timber, however chocolate does! Every cacoa tree can produce 2,500 beans with roughly 3.8 tens of millions of cacao beans rising a 12 months.
With such a excessive demand current for chocolate, it is vital to assist defend the setting by doing all of your bit to help cocoa suppliers who observe sustainable practices!
7. The First Ever Chocolate Bar
The primary stable chocolate bar is believed to have been produced by UK firm, Fry’s in 1847 and the chocolate bar market has grown tremendously since then as our well-known Whittakers model will attest. Virtually 200 years later and chocolate remains to be one of many most-loved candy treats on the earth!
BOURBON BROWNIES
Bourbon and brownies – a dreamy mixture we like to see. These dangerous boys are the proper mixture of smokey and candy, and the even higher information is that they are really easy to make!
INGREDIENTS:
- 60ml (¼ cup) Jim Beam Double Oak Bourbon Whiskey
- 32g (¼ cup) semi-sweet chocolate chips
- 200g (1.5 cups) plain flour
- 200g (1.5 cups) sugar
- 1 tsp baking powder
- 2 eggs
- 32g (¼ cups) melted unsalted butter
- 60ml (¼ cup) vegetable oil
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- tsp salt
METHODS:
- Preheat your oven to 180 levels.
- Mix the flour, baking powder, salt and unsweetened cocoa powder in a big bowl and whisk collectively.
- Microwave your semi-sweet chocolate chips for 25 seconds (or till they’re smooth) and whisk to a clean paste in a bowl.
- In a separate massive bowl, add your eggs and whisk till frothy.
- Add your melted butter, vanilla extract and vegetable oil into the identical bowl and whisk till you might have a clean batter. Then add your sugar, melted chocolate chips, bourbon and whisk completely.
- Add half of your dry substances combination into the moist substances bowl and fold gently.
- Add the remaining half into the bowl and fold gently till the flour is blended.
- Switch the combination right into a greased sq. tin with baking paper and bake within the oven at 180 levels for 20-25 minutes.
- As soon as achieved, lower your brownies in squares and permit to chill fully earlier than consuming.
Gareth Stewart to lead new InterContinental Hotel Auckland culinary journey –
InterContinental Auckland has announced internationally renowned chef, Gareth Stewart is officially on board as its partner chef.
Gareth plans to elevate the culinary direction for the new luxury hotel’s signature restaurant, which is expected to launch in late 2023. His culinary influence will also extend to the hotel’s hallmark Club InterContinental lounge, and the in-room dining experience.
Details of the restaurant are still under development with Gareth taking the lead on creating the restaurant concept, name, food and beverage menus, to the finer elements of tableware, crockery and glassware.
He will set the tone and style for the venue and make regular appearances in the kitchen. Recruitment is the underway for an Executive Chef and kitchen team to bring Gareth’s gastronomic concept to fruition.
Former co-host of New Zealand’s My Kitchen Rules and former executive chef of Foley Hospitality’s 11 restaurants and bars (previously Nourish Group) is now running his own business and is excited to be putting his stamp on the new InterContinental Auckland hotel.
“I’m beyond thrilled to be collaborating with the world’s largest international luxury hotel brand and make my mark on InterContinental Auckland. I started my culinary career in hotels working at The Queens Hotel in Portsmouth, so it’s great to come full circle and land at this highly anticipated hotel opening on 1 Queen Street. It’s an exciting challenge to work with a blank canvas and build a restaurant and kitchen team from the ground up. I can’t wait to welcome and delight diners when the doors open to InterContinental Auckland later this year,” said Gareth.
General Manager of InterContinental Auckland, Ryan South said, “We’re thrilled to have Gareth join us and shape the culinary direction for the hotel’s signature food and beverage experiences. Gareth’s passion for delicious food, his expertise working in prestigious hotel kitchens and leading some of Auckland’s most lauded restaurants encompasses all the ingredients we were looking for in a chef partner to help us launch InterContinental Auckland. We look forward to revealing more of what Gareth is cooking up to complement our luxury accommodation offering.”
The new InterContinental Auckland will enjoy an unrivaled location and halo address on 1 Queen Street on Auckland’s waterfront, completing the $1 billion Commercial Bay lifestyle precinct, home to the city’s newest high-end office, retail, social and dining destination.
InterContinental Auckland will present 139 luxurious guest rooms and suites, featuring the most water views, including Club rooms with access to the brand’s signature Club InterContinental lounge for those seeking exclusivity. The hotel will also feature a gymnasium. The precinct will offer additional elevated experiences available for guests, including meeting and event spaces as well as a rooftop bar on level 21 boasting panoramic views of the city and Waitematā Harbour.
Once open, the new Auckland address will complement InterContinental Wellington, and add to IHG Hotels & Resorts luxury credentials across the globe with 211 open InterContinental Hotels & Resorts properties and more than 93 in the pipeline.
As the world’s first and largest international luxury hotel brand, InterContinental Hotels & Resorts introduces world-class restaurants and bars throughout the portfolio. From Michelin-starred chefs to up-and-coming talents, InterContinental Hotels & Resorts represent the best of international and local culinary expertise.
InterContinental Hotels & Resorts has been pioneering luxury travel in new destinations and established luxury locations for more than 75 years.
To apply for available positions at InterContinental Auckland, visit IHG careers at careers.ihg.com/ and for more on the new hotel, visit www.intercontinental.com/auckland.
Macdonald family open store to champion high country farming –
The Kaikōura based Macdonald family has announced the opening of Middlehurst Station Farm Store, a thoughtfully curated farm store and boutique butchery located in the heart of the Kāikoura township.
This farm store will serve as a haven for residents and visitors seeking fresh meat, locally sourced produce, and a diverse selection of seasonal products.
“Kaikōura is renowned for its remarkable food and artisan producers, and we couldn’t be more thrilled to contribute to this thriving community,” says Lucy Macdonald, one of the sisters behind the visionary Middlehurst Station Farm Store. “We’ve always dreamed of creating a space where we can connect with our customers directly and showcase the best of New Zealand’s high-country farming.”
For the Macdonald family, parents Susan and Willie, and children Sophie, Lucy, Henry and Skye, the farm store represents a natural progression in their family business.
“It brings us great joy to see our children actively involved in the family business, evolving it into something extraordinary. Opening a farm store felt like the logical next step for our business, aligning perfectly with our values and overall vision,” said Susan Macdonald.
The Macdonald family envisions that the farm store will make a positive impact on the local economy. By championing local producers, they hope to foster a new avenue for sales for Kaikōura’s hardworking individuals and families.
Lucy added, “We want to showcase as many artisanal Canterbury, Kaikōura and Marlborough products as possible. We can’t wait to give local producers another avenue to sell their amazing products.”
The Middlehurst Station Farm Store is also kitted out with a fully certified butchery and talented local butcher, Brogan Matthews. Brogan will be responsible for preparing and providing fresh, premium cuts of Middlehurst Station lamb and beef and Patoa Pork.
Lucy Macdonald, expressed her enthusiasm about the expansion, saying, “We’re excited to level up our offering. Our mission has always been to make premium high-country lamb accessible to New Zealanders. And this is our chance.”
In addition to serving local customers, Middlehurst Station Farm Store will continue to extend its services to accommodate wholesale and hospitality venues at both local and national levels. This expansion will enable more people to access and enjoy the exceptional quality products Middlehurst Station is renowned for.
The Middlehurst Station Farm Store opens on Saturday, 8 July and the family invites everyone from the region to come and experience the rich flavours, seasonal delights, and warm hospitality that Kaikōura is renowned for.
Lewis Road claims top award at New York specialty food show –
Lewis Road Creamery’s 10 Star Certified Salted Butter has gained international recognition and named the 2023 sofiTM Product of the Year, at the Summer Fancy Food Show in New York City.
The award is presented to a single product annually at The Specialty Food Association’s (SFA) sofiTM Awards. Bestowed since 1972 they are a top honor in the $194 billion specialty food industry.
“Judging was performed by a panel of 400 food experts, and for a product that originated on our farms in Waikato to win the major award at a show in NYC is a huge accomplishment. We’re extremely proud,” says Jason Clemens, Lewis Road Creamery’s General Manager.
The 2023 sofiTM Awards recognized a Gold Winner in each of 53 specialty food and beverage product categories. Products were judged on taste—including flavour, appearance, texture, and aroma—ingredient quality, and innovation at the prestigious Rutgers Food Innovation Center. Nearly 2,000 products from domestic and international makers were entered into the 2023 competition.
“It might seem like there’s not much you can do with just one ingredient and a sprinkle of salt – but when you put the time into nurturing the soil, grass and animals it really shines through in the end product, and we’re absolutely delighted that the difference in our butter has been recognized in a blind tasting at this level,” says Lynette Maan, from Lewis Road Creamery.
The grass-fed, traditionally churned butter is made from cream exclusively off Lewis Road’s parent Southern Pastures’ own farms, which meets stringent and independently-audited 10 Star Certified Values that cover grass-fed, free-range, animal welfare, environmental sustainability and climate change mitigation criteria.
The Lewis Road Butter was blind-tasted against other category winners for the 2023 sofiTM Product of the Year Award, which was selected by buyers via anonymous tastings, and announced at the Summer Fancy Food Show on June 27 in New York City. The Summer Fancy Food Show is the largest B2B-only specialty food industry event in North America.
“The SofiaTM The awards recognize the best, most innovative products in the Specialty Food Industry and the creative, passionate people who make them,” said SFA President Bill Lynch. “Winning a sofaTM The award can open doors to new markets and expand business opportunities for the winners, which is central to the SFA’s work on behalf of its member makers and manufacturers.”
Winning a sofiTM The award creates added exposure for products with food buyers from top names in supermarkets, specialty retailers, food services, distributors, and the media.
Busy start to Fine Food New Zealand –
New Zealand’s premier trade event for the hospitality, food retail and food service industries, Fine Food New Zealand, has opened on June 25 with visitors from throughout the country attracted to the more than 250 exhibitors, at the Auckland Showgrounds.
Displays include the very latest commercial kitchen equipment available, local produce suppliers and IT software system professionals for restaurant bookings, to name just a few.
A packed agenda over the three day event includes seminars, training and education, equipment and food demonstrations; the NZ Chefs Championships and Global Chefs Challenge plus the Restaurant Association of New Zealand’s ‘Hospo Hui’.
The Hui’s keynote speaker is Chip Klose, a leading expert in restaurant consulting. Having worked with a diverse range of clients from ‘mom and pop’ shops to Michelin starred establishments, he has honed his skills in all aspects of restaurant management. Klose has a proven track record of revitalizing underperforming establishments, earning a reputation as a trailblazer in the industry.
“We are thrilled to have the biggest event ever for 2023, says Deb Haines, Fine Food NZ Event Manager. “With a combination of international and local exhibitors covering everything from paddock to plate, there’s a huge variety for every delegate. This makes the show an ideal opportunity to expand visitor’s knowledge, make valuable connections and discover new suppliers.”
The show is also running a seminar series offering a range of thought provoking topics, including health and wellness tips for staff; how to get products into major supermarkets and how to attract and retain domestic and international staff for hospitality businesses. Another seminar provides updated food labeling information required under the Food Act.
Keep up with international food and beverage trends through the featured exhibits such as Taste Of The World, which brings together exhibitors from across the globe. Artisan Alley has also established itself as a popular showcase for small batch, handmade and traditional goods in demand by discerning patrons.
The show is open from 10 am daily until June 27.
For more information go to www.finefoodnz.co.nz and https://www.restaurantnz.co.nz/
Mount Maunganui’s Freeport with Cleaver & Co Wins Best NZ Toastie –
The North Island is home to the country’s tastiest toasted sandwich once again, with Mount Maunganui’s Freeport with Cleaver & Co taking top honors in the Great NZ Toastie Takeover 2023.
Talented young chef Brooke Moore has won the hotly contested title – and snagged bragging rights for the North Island for the second time only in the competition’s history – with her impressive creation Surf, Turf & Smoke, Monsieur!
A standout for competition judges, Freeport’s winning toastie featured housemade smoked lamb pastrami, smoked prawns, mozzarella, smoked cheddar sauce and McClure’s Sweet & Spicy Pickles, sandwiched between locally-made BreadHead miso tahini sourdough and served with smoked aioli and pickle juice gel.
The win will come as no surprise to locals. A favorite with Mount Maunganui residents and Bay visitors alike, Freeport with Cleaver & Co and owners Aaron Hodson and Tim McLaren have been serving up mouthwatering creations from their Bayfair base for four years now.
Twenty years of age and born and bred in Taupo, Moore joined the Freeport team just seven months ago after taking part in Taupo’s The Landing and Baked with Love. As senior chef de party at Freeport, she runs the BBQ section.
While having no formal qualifications, Moore describes himself as being “obsessed with food” from a very young age, working in hospitality from the age of 14 and in cooking roles straight out of school from age 18. Moore’s twin sister Olivia also works in food styling and photography.
Thrilled to have taken out the top prize, Moore says she relished the challenge of coming up with Freeport’s first ever Toastie Takeover entry.
“I tried to make it as relevant as possible to the Bay area, with everything made by us in-house, except for the delicious sourdough which is a favorite from our friends at local bakers BreadHead.
“The concept of surf and turf is meant to signify the Tauranga region – the beautiful coast and the amazing seafood right here on our doorstep, juxtaposed with the sheep grazing on Mount Maunganui.”
A stand-out for the judges was the lamb pastrami, which Moore says was a labor of love. “For the pastrami, I pickle it in the left over pickle juice for ten days. The first batch was spot-on, but when I tried to scale it up using a slightly different method it didn’t turn out as well, so it was back to buckets of lamb picking in the chiller.”
Another favorite is the pickle juice gel. Says Moore: “I enjoy making gels and the pickle juice is a sweet and tangy dipper that works well with the creamy aioli.”
The competition’s toastmaster royale, Joe McClure, from Detroit-based McClure’s Pickles, applauded Moore and said her “exceptional toastie left me wanting more.”
“The brilliance of Moore’s toastie lies in its great use of ingredients and the innovative concept of surf and turf within a region that truly exemplifies both. Each bite was a harmonious blend of flavours, with the succulent surf and turf elements perfectly complementing each other. It was a delightful culinary journey that showcased the creativity and skills of chef Moore.
“One unique aspect – besides the house-smoked lamb pastrami and smoked prawns – was the side of pickle juice gel, allowing the diner to personalize their experience by dosing it at their discretion. This added a delightful tangy twist to each bite, further enhancing the overall taste profile. Attention to detail, overall presentation, taste and innovation all came together to set this toastie apart.”
The win the North Island retain bragging sees rights to the best toasted sandwich in the country, with last year’s supreme award going to chef Rich Johns of Okere Falls Café in Rotorua. Prior to that, South Island eaters had reigned supreme with Joseph Walker from the Hokitika Sandwich Company taking the inaugural title in 2019, Romeo Dowling Mitchell from Dunedin’s Hungry Hobos in 2020, and Steve MacDougall from Mollies Bar & Eatery in Blenheim in 2021.
After traveling around the country to judge the finalists’ creations, McClure applauded the “immense talent and creativity on show within New Zealand’s culinary scene”.
Along with Freeport with Cleaver & Co’s winning entry, he said competition organizers would also like to acknowledge BEERS in Christchurch and Shining Peak Brewing in New Plymouth as deserving of special mention.
“BEERS crafted a delectable toastie featuring lamb pastrami cured in McClure’s pickle brine. The combination of tender lamb and tangy brine creates a unique and unforgettable tasting experience.
“Shining Peak Brewery’s The Joestie also deserves commendation for its use of smoked eel and the very unique McClure’s pickle caviar. “The smoky richness of the eel and the bursts of pickle caviar add a delightful complexity to the toastie, making it a true gastronomic delight.”
Head judge Kerry Tyack said the judging team had noticed a significant leap forward in terms of toastie innovation in 2023.
“It is clear that around the motu, entrants are taking this comp very seriously and that plenty of thought has gone into the delivery of top flight toasties.
“Seasoning levels were much more consistent, the choice of cheese was considered more and the importance of monitoring fat content was noted.
“Where we feel there is still an opportunity for fine-tuning is in bread type and thickness. Some of the toasts were too heavy and so the bread lost points.
“Those entrants that mastered this all-important balance delighted the team with terrific toasts full of finesse, innovation and satisfaction.”
A firm feature on the culinary calendar, this year’s annual Toastie Takeover saw 185 eaters battle it out for the title of this year’s top toastie, with 150,000 toasted sandwiches consumed by the event’s conclusion.
Competition criteria required sandwiches to be toasted between two slices of bread and able to be eaten by hand. The toasties also need to contain cheese (or a vegan substitute) and McClure’s pickles, with all the other ingredients entirely up to the entrant’s imagination.
Open to all New Zealand eateries, participants came from as far north as Kororāreka, to as far south as Invercargill, and ranged from sandwich specialists, to fine dining restaurants, breweries and food trucks, with a vegan fast food chain, a subterranean cocktail bar , Wellington Airport, the Bluebridge Cook Strait ferry and even a retirement village in the mix.
The 14 finalists selected for the second round of judging included Cazador (Mt Eden), Good Day (Orakei), Lord Kitchener (Sandringham), Okere Falls Store & Craft Beer Garden (Rotorua) (2022 Supreme Winner), Hayes Common (Hamilton), Freeport Cleaver & Co (Taurangas), Best Burgers (Havelock North), Shining Peak Brewing (New Plymouth), Café Polo (Wellingtons), Huxleys (Wellingtons), BEERS Craft Brewery (Christchurch), Sprig & Fern Tavern (Nelson), The Fine Lion (Ashburton) and Roasted and Toasted (Lumsden).
Each finalist was again assessed on presentation, effectiveness of preparation technique, eatability, taste, innovation and originality, with Joe McClure from McClure’s Pickles and Nick Brown from Cook & Nelson traveling the country to sample the finalists’ creations.
Moore and Freeport with Cleaver & Co will now receive a bespoke Rikki Berger trophy and a year’s worth of McClure’s Pickles, with the winning toastie remaining on the menu from 11.30 am to close, seven days a week until early August.
For more information about the Great NZ Toastie Takeover, check out www.toastietakeover.com. For more about McClure’s Pickles, see mcclures.com. And for more about Freeport with Cleaver & Co, visit freeportandcleaver.co.nz. McClure’s Pickles are made in the USA.