TOASTIES

toasties WHAT A WINNING TOASTIE TASTES LIKE

Last year, the South Island was found to be the home (yet again) of the country’s tastiest toasted sandwich.

Chef Steve MacDougall CHEF STEVE MACDOUGALL from Mollies Restaurant (attached to boutique Hotel d’Urville) won the competition with his toastie creation, the Mo Jo Pork Cuban with a Twist. With slowroasted pork belly, provolone, chimichurri, American mustard, McClure’s Pickles and apple chilli gel slathered between toasted sourdough and served with kumara crisps, the sandwich was a standout for customers and competition judges alike.

MacDougall decided to enter the Toastie Takeover competition for a second time, after getting through to the finals in 2019, but not quite crossing the finish line.

“I was determined to win in 2021. Hard work, dedication, and commitment with a bit of luck I’d say, saw us through to the finals and the big win! Winning that trophy meant the world to me.

“The business enjoyed a lot of publicity and consequently more trade. We still have people from out-of-town popping in and asking about our toastie. It’s an unforgettable experience and my advice would be get your thinking cap on, fire up the grill, and go for it.”

In 2020, it was a small Dunedin eatery and its supremely delicious meatloaf creation taking top honours.

ROMEO DOWLING-MITCHELL of Hungry Hobos officially laid claim to the best toasted sandwich in the land with his “Bat out of Hell” entry, featuring homemade

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meatloaf (made to Grandma’s recipe), creamy mashed potato, gravy, aged cheddar, and McClure’s Sweet & Spicy Pickles slathered between herb-buttered ciabatta.

“I wanted to do something that was a bit different but still inside the realms of what you’d get at home. Something you’d throw together ambitiously with the leftovers from the night before. that took out the top spot. The Detroit wowed judges with its combination of corned beef, McClure’s Sweet & Spicy Pickles, Havarti and cream cheeses, red onion, and an in-house special sauce inside a locally sourced and baked to order loaf.

Out of 13 finalists, The Detroit was praised for its simplistic, yet bold flavour profile, something that reminded the judges of what

Romeo Dowling-Mitchell

One of my strengths as a chef has always been seasoning and balancing flavours and textures really well so I was confident I could give the sandwich the x-factor that way, rather than going too adventurous.”

The year before, in 2019, it was a sandwich called ‘The Detroit’ by JOSEPH WALKER from Hokitika Sandwich Company it truly means to be a toasted sandwich.

With 185 venues participating this year, the competition is heating up, and the variety of ingredients from meat to vegan options reflects new trends within the industry and how Kiwis’ tastes are evolving, even when it comes to the humble toastie.

Joseph Walker