The Finalists Of Aotearoa’s Greatest Toastie Competition Have Been Named

On April 13th the judges began the first round of toastie tastings, since then more than 100,000 toasties have been sampled. The competition began with 180 competitors, and now only 13 remain across 6 regions. Participating in this year’s competition are chefs from every walk of life, going head-to-head are local eateries, breweries, food trucks, a fish farm, a burger bar, artisan food stores – you name it.

On our judging panel, we have over 30 critics from the foodie community, alongside head judge Kerry Tyack. Every toastie will be scored based on meeting set criteria; every toasted sandwich must be between two slices of bread and can be eaten by hand. Every toasted sandwich must contain cheese or a cheese alternative (vegan) and, of course, McClure’s pickles. The rest of the ingredients are dealers’ choice. Points were also given for presentation, the effectiveness of preparation technique, eatability, innovation, provenance and taste. 

Representing Auckland, we have Archie Café with its Pepper Pig toastie and Wynyard Pavilion with its Low ‘n Slow toastie. The former pairs hot pork with a double cheese blend, McClure’s Sweet and Spicy Pickles, mustard and sriracha on toasted sourdough. Wynyard Pavilion’s offering pairs low and slow smoked wagyu brisket with Massimo’s mozzarella, McClure’s Sweet and Spicy Pickles, truffle aioli (big fan!) and Old Yella habanero mustard.

From the Coromandel, we have The Public Office, serving up the smoky pork and pickle, pairing cider-braised pork with smoky wood sauce, melted gouda and McClure’s Sweet and Spicy Pickles and topped with crispy fried pickles.

The South Island is stealing hearts with High Country Salmon’s loco Mexicano toastie. Pairing cold smoked salmon with McClure’s Sweet and Spicy Pickles, corn salsa, avocado, cheese, spinach, cornflakes and chilli mayo, all placed lovingly between two toasted slices of rye sourdough with fries on the side.

A familiar face is joining this year’s ranks, Dunedin’s Morning Magpie is making a tasty return; having placed in last year’s finalists, we have high expectations for its new creation. Submitting the tickle my pickle toastie, this beauty pairs organic sourdough with McClure’s Sweet and Spicy Pickles, house pickles, a big slab of Evansdale cheese, and a dipper of tomato soup.

Other finalists include Okere Falls Store (Rotorua), Toastie Ohakune (Ohakune), Best Burgers (Havelock North), Brew Union (Palmerston North), The Offering (Greytown), Little Nessie Café (Nelson), Beers (Christchurch) and Johnny Crema (Frankton, Queenstown).

Our mouths are salivating at the thought of these beauties. We want one of everything.

While we do not envy the judges for this difficult decision, we are extremely jealous that we could not join the ranks and eat our way through the best toasties New Zealand has to offer.

Finalists will not go home empty-handed; each will receive a case of McClure’s Pickles and dine-in vouchers to be given away on social media! The winner of the Great Toastie Takeover will be crowned on July 27th. Although McClure’s co-founder Joe McClure will be unable to attend the grand finale, he will live vicariously through the judges and remotely oversee the competition. Keep an eye on Dish Cult for all the winners at the end of July!