Nici Wickes: What's your favourite toastie combo?

The Great NZ Toastie Takeover finalists have been announced  

So, let's talk toasties, how much we love them, MY TOP TIPS FOR MAKING A GOOD ONE and encourage listeners to check out the finalist's offerings - their website is fantastically easy to navigate and find one near you.

With a whopping 120,000 toasties served up since mid-April , the competition’s 185 entries have now been whittled down to 14 finalists from around the country - winner will be announced on TUESDAY 20 June. 

This is such a popular competition - I love the way consumers can actually get to try the toasties during the comp and the names and combos the chefs come up with are incredible:  

"Baabaa Ganoush" - Sprig & Fern Tavern (Nelson):  

House smoked lamb shoulder, baba ganoush, peppery rocket, Thor’s Hammer Manchego style cheese, McClure’s Sweet & Spicy Pickles, fresh hop aioli, on Don Rodrigo’s quinoa sourdough bread. Served with house cut twice cooked chips seasoned with rosemary and garlic Marlborough sea salt flake. 

"Come out with your hams up" - Cafe Polo (WELLINGTON)  

Croc MonShaw: - Good Day (Orakei): Thick cut free range smoked ham (from local butcher the legend Mr Chris Knight), lashings of cheesy, mustardy bēchamel sauce, crunchy McClure’s Sweet & Spicy Pickles and more cheese for the ultimate melt, on local baker the Dusty Apron’s grilled sourdough. 

"Sheep Thrills" - Roasted X Toasted (Lumsden)  

Slow roasted Southland lamb, Old Yella mustard, creamy mayo, McClure’s Bread & Butter Pickles, three cheese blend and Kel’s homemade McClure’s pickle jelly.  

The Joestie: - Shining Peak Brewing (New Plymouth) 

An in-depth delve between land and sea. Smoked eel, kawakawa aioli, smoked cheddar, McClure’s Pickles, puha, topped with McClure’s pickle caviar.  

 

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