Finalists announced for NZ Toastie Takeover competition

Fourteen finalists have been revealed as Kiwis battle it out to be crowned the winner of the 2024 Great NZ Toastie Takeover.

A firm favourite on the culinary calendar, the seventh annual competition's seen around 100,000 toasties served up across the country since the first round of judging began in late June.

Now, the competition's 170 entries have been narrowed down to just 14.

The finalists represent a "diverse mix of eateries" – including a butcher, several breweries, and a food truck – from Auckland, Rotorua, Hamilton, Taupō, Palmerston North, Greytown, Petone, Wellington, Nelson, Christchurch, Queenstown, and Arrowtown.

The criteria requires the sandwiches to be toasted between two slices of bread and easily eaten by hand. Each toastie must include cheese (or a vegan substitute) and McClure’s Pickles, with the remaining ingredients left to the entrants' creativity.

Each toastie will be judged on its presentation, effectiveness of preparation technique, eatability, taste, innovation, and originality.

The Supreme Winner for 2022, chef Rich Johns of Rotorua's Okere Falls Store, is again in the running with his toastie 'Figgy in the Middle'.

Last year's finalists – Cazador in Auckland, Hayes Common in Hamilton, and BEERS Craft Brewery in Christchurch – are also in the running.

But with the final round of judging kicking off this week, the competition for the title of New Zealand's top toastie remains fierce.

Head judge Kerry Tyack said 30-plus judges across the country have a tough job ahead of them.

"2024 has been a challenging year in so many ways, not least choosing a set of finalists from a stellar line-up of top tasting toasties," he said.

"The judging team has noted a much higher standard of bread being used in this year’s toasties; the inclusion of green ingredients such as mesclun salad; and recognition, especially from the older hands, that getting the toasting right – particularly for fillings with high moisture content– is critical to mess-free eating.

"Where we see a need for some extra care is in consistency and for taking the number of ingredients used a step too far. While the wild and wacky approach can yield some terrific toasties, it can also result in key ingredients being lost in a maelstrom of disparate tastes and textures.

"Overall, another fantastic year for toastie lovers around the motu and the establishment of new benchmarks to challenge Kiwi toastie makers."

The supreme winner will walk away with a year’s worth of McClure’s Pickles, a custom Rikki Berger trophy, and the prestigious title of best toasted sandwich in the country.

Toastie fans can try out the finalists' mouthwatering creations before the winner is announced on Wednesday, August 21.

Northland / Auckland

Cazador Deli (Mt Eden, previous finalist) – The Chilango: Carnitas (heritage breed pork, fried and confit in its own fat), mild Mexican spices, smoked Scamorza cheese, dressed with green salsa accented with McClure's Spicy Pickles, and finished with a dusting of 'sal de chapulin' chilli and cricket salt.

Cheese on Toast (Birkenhead, Newmarket, Three Kings) – Spicy Meatball Melt: Beef meatballs with caramelised onion, creamy chipotle, McClure’s Sweet & Spicy Pickles, toasted up with C.O.T’s signature cheese blend on house-made sourdough.

Waikato / Bay of Plenty

Capers Café & Store (Rotorua) – Brotha ‘Mmmm’: Hoisin-glazed pork belly with sweet chilli and garlic, McClure's Sweet & Spicy Pickles, crispy fried shallots, mozzarella, tasty cheese, spring onion, red onion, and miso mayonnaise on garlic-buttered Turkish sesame bread.

Okere Falls Store (Rotorua, 2022 Supreme Winner) – Figgy In the Middle: Swiss cheese, pickle cheesecake mix, walnuts, figs, streaky bacon, rocket, chilli honey, blue cheese, and McClure's Pickles inside buttered sourdough, topped with grated parmesan.

Hayes Common (Hamilton East, previous finalist) – Turkish Reubenstein: Hayes corned beef and sauerkraut, McClure's Sweet & Spicy pickles, Swiss cheese, and hot sauce mayo on Turkish slab.

Central North Island

Jimmy Coops Lakehouse (Taupō) – Smokey Mooloo: Lakeman Farms low-and-slow house-smoked beef pastrami and short rib, grilled pineapple, melted provolone, McClure's Sweet & Spicy Pickles, Lakeman Stout BBQ Sauce, and beer mustard relish in a woodfired panini, topped with a deep-fried McClure's Dill Pickle Spear.

Brew Union (Palmerston North) – The Smoked Chicken Ripper: Slices of smoked chicken and McClure's Pickles smothered with beer and cheddar cheese sauce (made with the brewery's Ripper NZ Pale Ale), folded through with spring onions and crispy crumbled pancetta, and sandwiched between two slices of BABCO’s locally-baked sourdough bread, served with a house-made caramelised onion mayo on the side.

Wellington region

The Offering (Greytown, previous finalist) – Beefy Melt: Slow-cooked, house-smoked beef, The Offering four cheese blend, McClure’s Bread & Butter pickles, red onions, French mustard and house-made relish between two slices of house-made bread, served with fries on the side.

Small Batch Coffee (Petone, new entrant) – Crackle Belly Rosti Tosti: House-smoked free-range pork belly in a maple and pickle juice glaze, kūmara rosti, house apple chutney, whipped Zany Zeus feta, McClure’s Sweet & Spicy Pickles, and Massimo’s mozzarella on house-made sourdough focaccia.

The Tasting Room (Wellington, new entrant) – Samun Melting Pot: Chipotle pulled beef cheek, McClure's Sweet & Spicy Pickles, chimichurri salsa and cheddar cheese, on buttered toasted sourdough.

Upper South Island

Street Food on Washington (Nelson) – The Pickled Philly: Pickled pulled pork with chargrilled capsicum, onions, provolone, burger cheese and cheddar on Big Score pickled sourdough, served with a crumbed McClure's Pickle and pickled ranch.

BEERS Craft Brewery (Christchurch, previous finalist) – Surf, Turf and Earth: Lamb pastrami, McClure’s Pickles, three cheese blend and mushrooms, topped with a bacon-stuffed mussel and pickle gel on Bacon Bros bread.

Lower South Island

Fergbutcher (Arrowtown, new entrant) – The Texas Showdown: Texan spiced beef brisket, McClure’s Sweet & Spicy Pickles, house-made bourbon BBQ sauce, Emmental and cheddar cheeses, roquette, red onion, mustard aioli, and brown butter toasted on house-made turmeric ciabatta.

Johnny Crema (Queenstown, previous – Welcome To The Club: Shredded chicken, whipped cream cheese, house-made McClure’s Sweet & Spicy pickle juice béchamel sauce and Egmont cheese layered club-style between European Bakery bread and topped with more Sweet & Spicy Pickles.

Auckland: Churly's Brew Pub and Eatery (Uptown), Barker’s Food Store (Ponsonby), Store on Kohi (Kohimarama), Toasty (Downtown), Little Culprit (Downtown)

Waikato / Bay of Plenty: Grey St Kitchen (Hamilton East), Furnace Steakhouse (Hamilton), Thyme Square Restaurant (Hamilton East)

Central North Island: Shining Peak Brewing (New Plymouth), Haukai Bistro (New Plymouth)

Wellington: Jack Hackett’s and Four Kings (Wellington), Huxleys (Wellington), Dillingers (Wellington)

Upper South Island: Little Nessie (Nelson), Little River Cafe (Little River), Joe's Garage (Christchurch), Sprig + Fern Tavern (Tahuna), Moon Under Water (Christchurch)

Lower South Island: Waipiata Country Hotel (Waipiata), Billy’s Espresso (Queenstown), Monte Christo Winery (Clyde), Toasted Foodtruck (Queenstown)