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by Rebecca Caughey

The Pickleback

McClure's Pickles is the founding brine of the legendary Pickleback ! The legend behind the Pickleback begins at Bushwick Country Club in Brooklyn, New York circa 2006.

by Rebecca Caughey

Danielle Alvarez's Grilled Prawns & Leeks with Seaweed Butter

Grilled Prawns & Leeks with Seaweed Butter is a delicious and unique recipe that pairs perfectly with our zero alcohol beverage NON3 Toasted Cinnamon & Yuzu. Ingredients: Serves 2 8 large prawns with head and shells on 2 tsp. Olive oil 1/2 onion, peeled and thinly sliced 1 carrot, peeled and thinly sliced 1 stalk celery, washed and thinly sliced Pinch of saffron 2 medium-sized leeks 80g butter 1 large clove of garlic, peeled and grated on a micro plane 1 tsp. Ginger, peeled and grated on a micro plane 1 tsp. finely chopped shio kombu or wakame 1 tsp. Soy sauce Juice and zest of 1/2 a lime Salt and pepper Method: Peel your prawns, leaving the tails on and reserving the heads and shells. In a large pot, heat 2 tsp. of olive oil over medium heat and add in the prawn shells. Sautee them until their shells turn bright pink and start to brown. Add the onion, carrot and celery and sautee for another minute. Add in the saffron and 800ml of cold water and bring to a simmer. Simmer for 30 minutes then strain the stock through a fine mesh strainer. Place the stock back in the pot and bring it to a vigorous simmer. Reduce it down to about 1⁄4 cup of liquid. This part can be done a day or two ahead and kept refrigerated. Bring a pot of salted water to a boil. Split the leeks in half down the entire length but keep the stem intact. Rinse them under cold running water to remove any dirt or grit which may be in between the layers. Blanch the leeks in the water for 3-4 minutes until tender but still bright green. Drain them from the water and allow them to steam and cool on a nearby plate. When ready to make your sauce, melt about 20g of butter in a small saucepan and add in the ginger and garlic and sizzle until fragrant, about a minute. Add in the reduced stock and the seaweed and bring to a gentle simmer. Dice the remaining butter and with the stock simmering slowly add in pieces of butter, whisking the whole time. When all the butter has been added, turn the heat off. Add in the soy sauce and lime juice and zest and taste for seasoning. Adjust with salt if needed. Keep warm and set aside. Place a medium size saucepan on your stove over medium-high heat. Toss the prawns with olive oil, salt and pepper. When the pan is hot, lay the prawns in the pan and cook for 1-2 minutes per side until completely opaque and pink. Remove them from the pan and set aside. Add in the leeks, cut side down and cook them until browned and heated through. To plate, place 4 prawns on each plate and layer them with the leek halves. Drizzle lots of butter sauce over everything and serve hot. Crack open your bottle of non-alcoholic NON3 Toasted Cinnamon & Yuzu and enjoy this delicate and sophisticated non alcoholic drink!

by Rebecca Caughey

Roasted leeks & Lao Go Ma Crispy Chilli

Chef Joel Baylon's Roasted leeks & Lao Go Ma Crispy Chilli recipe, perfectly paired for NON8 Torched Apple & Oonlong. Prep time: 45 minsServes: 2 Ingredients: Big Leeks Sage Thyme Garlic Salt flakes Lao go ma chilli oil Method:Firstly blanch the leeks in veg stock for 10 minutes, the stock has to be on rolling boil. Take out leeks and chill. Once chill set the oven on 200 degrees and place the leeks, herbs and aromats on baking tray and roast for 20 min until golden brown. Once roasted drizzle with black vinegar and crispy chilli and serve.

by Rebecca Caughey

Chef Joel Baylon’s Signature Conchiglie Cacio e Pepe

Chef Joel Baylon's Conchiglie cacio e pepe recipe, perfectly paired for NON8 Torched Apple & Oonlong. Serves: 2-4 peoplePrep time: 20 minIngredients: Dry Conchiglie pasta Pecorino Romano Parmesan Crack black pepper Salt Olive oil Method:Boil the pasta in salted water according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining. While pasta is cooking , place olive oil in pan On very low heat add cracked black pepper corn and gently toast until fragrant. Once pasta is cooked toss it in with toasted peppercorns along with olive oil until pasta is coated evenly. Add Parmesan then stir until it creates a creamy sauce. If it’s dry, add some reserved pasta water to help melt the cheese.

by Rebecca Caughey

Poached Lobster in Tarragon Butter by Chef Joel Baylon

Chef Joel Baylon's Poach Lobster & Tarragon Butter recipe, perfectly paired for NON8 Torched Apple & Oonlong. Serves: 4-6 peoplePrep Time: 1hrIngredients: 1kg rock lobster 1 bun leeks Onion Aromats Star anise Fennel Whole black pepper 250 unsalted butter Tarragon Dill Salt White pepper Method:Cook lobster for about 6 minutes, then iced straight away. Remove head by twisting it, cut the shell under and top side removing the poop shoot. Gently split the lobster in half with à serrated knife and set aside. For the tarragon butter put all ingredients in a food processor, blend and set aside. Put tarragon butter on medium heat until it start to foam and then add cook lobster gently spoon the butter onto the lobster until nice and golden brown.

by Rebecca Caughey

Pickled Daikon and White Cabbage Kimchi by Chef Joel Baylon

Chef Joel Baylon's Pickled Daikon with White Cabbage Kimchi recipe, perfectly paired for NON8 Torched Apple & Oonlong. Serves: 2-4 peoplePrep time: 20 minIngredients: Daikon Aromats White wine vinegar Mirin Dried kombu sheet Water Sugar White cabbage kimchi ( selected Asian supermarket retailers ) Method:Salt daikon for 20 minutes and rinse them set aside. For pickle liquid add all ingredients into a pot bring to boil then simmer. Place daikon in sanitised jar, and pour pickle solution into jar and let keep for 2 weeks until ready to serve. Served alongside with kimchi and best suited for fish and steam rice.

by Rebecca Caughey

Portobello Steaks with Thick-Cut Crispy Fries & Vegan Mustard Cream

Cecile Vadas’ Portobello Steaks with Crispy Thick-Cut Fries & Vegan Mustard Cream Makes: 2Takes: 30 minutes cooking, 2 hours marinating Ingredients Steaks- 2-4 portobello mushrooms (based on size)- 2 tbsp plant based milk- 1 tsp chilli flakes- 1 tsp olive oil- 1/2 tsp salt - 1/2 tbsp fleshy cracked black pepper - 2 tbsp balsamic vinegarChips- 3 russet potatoes - 2 cups vegetable oil- Smoked sea saltVegan Mustard cream- 1/2 cup vegan mayonnaise- 1/4 cup smooth dijon mustard - 1/2 tsp paprika - 1/2 tsp salt- 1 tsp mustard powder - 2 tbsp olive oil MethodMix together the milk, vinegar, salt, oil, salt, pepper and chilli flakes. Add the mushrooms and ensure they are coated on both sides. Leave to marinade for 1-2 hours. Slice the potatoes with a mandolin. Place in a bowl and rise until the water runs clean. Drain and leave to dry on paper towel. Pat, using fresh towel, continuously for roughly 1 hour or until no moisture is released (this makes for extra crispy chips). Pour the oil into a deep pot and leave to heat for 4-5 minutes. Add the dried potatoes, one handful at a time, and cook for 4-5 minutes each, mixing well to cook evenly. Once light brown, remove with a slotted spoon and drain on paper towel. Repeat (3-4 batches). Sprinkle with the salt. Whisk vegan mustard cream ingredients together in a small bowel. Set aside. Using a grill pan, heat on high until smoking. Add the mushrooms, stem side up. Place a weight on top and press down. Cook for 3-4 minutes before turning over and weighing down again. Repeat once more until very thin and sauce has cooked off. Plate by spreading the sauce on the bottom layer. Add 1 or 2 of the mushrooms and finish with the salted chips. Pour two glasses of NON7 Stewed Cherry & Coffee and enjoy.

by Rebecca Caughey

Quick Pickled Strawberries With Creamed Mousse & Dark Chocolate

This dish is a breakfast, lunch or dinner inspired staple. Makes: 4Takes: 15 minutes, 4 hours marinating Ingredients- Protein Creamed Mousse- 150 grams tofu- 2 tbsp tin coconut cream- 1 1/2 tsp sea salt- 1 tsp nutritional yeast- 1 tsp raw sugar- Strawberries- 1 punnet (250 grams) strawberries, hulled and halved - 1/2 orange, juiced- 2 tbsp muscovado or raw sugar- 1/2 tbsp salt- 1/4 cup verjuice- 1 tbsp white wine vinegar- 1/4 cup boiling water- 2 dried or 4 fresh thyme stems- 4 large or 6-8 small sage leaves To Serve- Sliced Sourdough- 1 tbsp shaved chocolate (70% coco)- Crispy sage to serve (optional) MethodIn a large jar, add the cut strawberries along with the remaining ingredients, leaving the boiling water until last. Mix well and leave too slightly cool before sealing shut. Allow to marinade for 2-3 hours (left overs will keep in the fridge up to 6 days). In a blender, add the creamed mousse ingredients, blending for 3-4 minutes (don’t stop before as this is needed to make it lighter). Toast or grill the sourdough, spread the vegan cream over the surface and top with strawberry slices from the jar. Sprinkle the shave chocolate (and sage if desired). Pour glasses of NON1 Salted Raspberry & Chamomile and enjoy.

by Rebecca Caughey

Chargrilled Broccoli in Salsa Romesco & Seaweed Almonds

Pamella Tomio's recipe for Chargrilled Broccoli in Salsa Romesco & Seaweed Almonds, paired with our NON1 Salted Raspberry & Chamomile. BROCCOLI: 1 Large broccoli head In a pot with boiling water, briefly cook the entire broccoli head in boiling water for 2-3 minutes until slightly tender but still crisp. After blanching the broccoli immediately cool it in an ice water bath to preserve its vibrant green colour and texture. Cur the broccoli in half and reserve. ALMOND ROMESCO: 2 Large tomatoes, charred 1 Red onion, halved & charred 2 Charred red capsicums, peeled and seeded 200ml Extra virgin olive oil 80g Almond flakes toasted 2 Red chillies seeds removed (keep the seeds to spice things up) 2 Garlic cloves 1/2 Bunch mint leaves 1tsp Smoked paprika 80ml Red wine vinegar 1 Slice of bread, crusts removed, toasted Salt & pepper Blend all in the blender until smooth paste, slowly adding the olive oil until it forms a smooth paste. Adjust seasoning.SEAWEED ALMONDS: 150gm Almond flakes 4 Nori sheets 3tbsp Olive oil Salt to taste In an open flame, toast the nori sheets until crisp. Blitz it in the blender until fine powder. Coat the almond flakes in olive oil, and toss in the powdered nori. Bake the mixture in a pre-heated oven until golden flakes.

by Rebecca Caughey

Chef Fhred's Pork Sisig

A beloved staple of Filipino cuisine, this sizzling pork sisig combines crispy pork belly, rich liver, and zesty calamansi for a bold, flavorful dish perfect for sharing. Perfectly paired with the refreshing, umami-laced NON2 Caramelised Pear & Kombu. Serves: 4 Ingredients: Pork belly (skin-on, boneless): 500g Pork liver: 100g Red onion (finely chopped): 100g Garlic (minced): 15g Green chili (siling pangsigang, sliced): 15g Red chili (siling labuyo, finely chopped – optional/spicy): 5g Calamansi juice (or fresh lime/lemon): 30g (approx. 3 tbsp) Mayonnaise: 100g Soy sauce: 30g (approx. 2 tbsp) Vinegar (cane or white): 20g (approx. 1.5 tbsp) Salt: 5g Pepper: 2g Oil or pork fat (for frying): 30g Egg (optional, for serving on top): 1 whole Crispy chicharon (optional, crushed for garnish): 20g Instructions: 1. Boil & Grill: Boil pork belly and pork liver in salted water until tender (about 30–40 mins). Grill or pan-sear until slightly charred. Chop into small cubes (about 0.5 cm). 2. Sauté: In a hot pan, add oil or pork fat. Sauté garlic and onions until fragrant and soft. Add chopped pork belly and liver. Sauté for 5 minutes. 3. Flavour: Add soy sauce, vinegar, and calamansi juice. Let simmer for 2 minutes. Stir in chilies and season with salt and pepper. 4. Finish: Turn off heat and fold in mayonnaise for creaminess. Optional: Crack an egg on top if serving on a sizzling plate, and let it cook slightly in the residual heat. 5. Serve: Garnish with crushed chicharon, extra chili, or fresh calamansi halves. Serve on a hot sizzling plate or in a bowl with garlic rice and a glass of NON2 Caramelised Pear & Kombu.

by Rebecca Caughey

Seedlip Spice Spritz

Enjoy a refreshing non-alcoholic drink with Seedlip Spice 94, soda water & a hint of citrus. This sophisticated spritz blends warm spices and zesty flavors, offering a refined, non-alcoholic option for any occasion. Ingredients Seedlip Spice 94: 50ml Aromatic tonic or Ginger Beer Cubed ice Glass & Garnish Wine glass Pear slice Method Pour 50ml of Seedlip Spice 94 over ice in a wine glass Top with your favorite premium mixer Garnish with style

by Rebecca Caughey

Seedlip Martini Cocktail

The Seedlip Martini Cocktail offers a layered, sophisticated flavor profile using Garden 108 with notes of peas, hay, and fresh herbs mingling with earthy botanicals to deliver a refreshing and clean finish. Ingredients Seedlip Garden 108: 2.5 oz Olive Brine: 3/4 oz Glass & Garnish Coupe Olive Method Add ingredients to a cocktail shaker Fill with ice and shake for 20 seconds Strain into a chilled martini glass Garnish with an olive

by Rebecca Caughey

Seedlip Grove Spritz

A bright and bittersweet non-alcoholic take on the classic spritz, centered around Seedlip Grove 42 - a sophisticated, bright, citrus blend of orange, lemon, lemongrass and ginger with a dry finish topped with tonic or soda water. Ingredients Seedlip Grove 42: 50ml Tonic water or club soda Cubed ice Glass & Garnish Wine Glass Orange Slice Method Pour 50ml of Seedlip Grove 42 over ice in a wine glass Top with your favourite premium mixer Garnish with style

by Rebecca Caughey

Seedlip Garden Spritz

A light, effervescent celebration of botanicals and springtime freshness. Ingredients Seedlip Garden 108: 50ml Elderflower tonic or club soda Cubed ice Glass & Garnish Wine glass Cucumber ribbon Method Pour 50ml of Seedlip over ice in a wine glass Top with your favorite premium mixer Garnish with style

by Rebecca Caughey

Seedlip Grove Fix

This non-alcoholic cocktail offers a refreshing blend of citrus-forward notes from Seedlip Grove 42 and the tangy sweetness of Blood Orange Syrup, balanced by a herbal bitterness. Ingredients Seedlip Grove 42: 2 oz / 60 ml Blood Orange syrup: 0.25 oz / 10 ml Monin Bitter: 0.5 oz / 15 ml Rooibos Teas: 1 oz / 30 ml Glass and Garnish Rocks glass Shiso leaf or Blood Orange wheel Method Combine all ingredients in a mixing glass or shaker tin with ice Stir together Strain into a rocks glass filled with fresh ice Garnish with a shiso leaf or blood orange whee;

by Rebecca Caughey

Seedlip Espresso Martini

A bold, non-alcoholic take on the classic Espresso Martini - perfect for coffee lovers who want to indulge. Ingredients Seedlip Spice 94: 50ml Cold brew coffee concentrate: 50ml Simple Syrup*: 25ml Glass & Garnish Coupe Three coffee beans Method Add Spice 94, cold brew concentrate & simple syrup to a shaker Add ice & shake Double strain into a coupe glass *Simple Syrup: Warm equal parts water & sugar over medium heat. Stir until dissolved. Let cool.

by Rebecca Caughey

Tony’s Chocolonely Meringue Gingerbread Pie

GINGERBREAD PASTRY ⅓ Hakanoa Gingerbread recipe2 T soft butter for the pan and rubbing into the gingerbread70 g crystalized ginger, finely chopped THE FILLING 170 g Tony’s Chocolonely 70% dark chocolate, finely chopped120 g soft butter45 g caster sugar2 eggs2 egg yolks1 T vanilla essence or a splash of rum if that’s your thing!60 g sifted flour THE MERINGUE 3 egg whites200 g caster sugar1 t corn flour1 t ginger powder, sifted1 t vanilla essence½ t white vinegar1 T cacao powder, sifted TO SERVE A large handful of Fresh As freeze dried raspberriesSifted cacao powderCream if you wish! METHOD Press the ginger bread into your well greased Lil’ Legacy Pan. Push the gingerbread up a little higher than the pan’s rim. Rub the gingerbread liberally with soft butter then prick with a fork and chill for 20 minutes. Cut out a circle of baking paper larger than the pan, crumple it up and place on top of the gingerbread. Fill with rice or baking beans and bake at 180C for 12 minutes. Remove paper and rice/beans and return to oven for 5 minutes. The ginger bread should feel dry to the touch. Remove from the oven and sprinkle the crust with crystallised ginger. Trim excess pastry by running a knife around the rim of the pan. And leave to cool as you make the filling. Melt the butter and chocolate together over a bain marie (bowl over boiling water) and set aside to cool a little. Beat whole eggs and egg yolks with sugar and vanilla or rum until frothy and pale. Fold in the flour then the melted chocolate and butter and mix well. Pour batter into your prepared cool gingerbread pastry case and bake for 15 minutes at 180°C. When you remove it from the oven, lower the temperature to 160°C. To make the meringue, beat the egg whites until they form stiff peaks. Whisk the sugar in a tablespoon at a time and when it’s all incorporated, beat for a further minute. Fold in the corn flour, vanilla and vinegar. Finally sprinkle the cacao powder and ginger powder on top but don’t mix it in. If you mix it in, the meringue will go brown. If you don’t mix it in you’ll end up with cacao/ginger layers amidst the white meringue. Pile, peak and swirl the meringue on top of the hot pie, making sure it connects with the inner edge of the pastry. Bake in the lower level of your oven for 25 minutes at 160°C. Or until just crunchy to the touch. Run a knife around the edge of the pastry when the pie is still hot so it’s easier to cut later. Leave to cool, then chill. Dust in cacao powder, a big sprinkle of crumbled freeze dried raspberries and serve with lashings of love and gratitude.

by Rebecca Caughey

Tony's Chocolate fritters

Ingredients:3 eggs1 tsp vanilla extract1/4 cup ricotta3/4 cup yogurt, whole milk1/4 cup honey 1/4 cup semolina flour3/4 cup all-purpose flour1/4 cup granulated sugar1 tbsp baking powder3/4 tsp saltjust a tiny pinch of ground cinnamon1 bar of Tony’s Chocoloney 70% dark chocolate, cut into small chunks Materials:WiskSmall bowlLarge bowlSpatulaSomethin' to cover your batter withSmall potIce cream scoop or spoonPaper towels Directions: Whisk together the eggs, vanilla, ricotta, yogurt, and honey in a small bowl. Set aside. Whisk together the semolina flour, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon in a large bowl. Using a spatula, stir the flour mixture into the egg mixture until the dry ingredients are about halfway incorporated into the wet ingredients. Add some Tony’s and stir until all ingredients are evenly mixed. Let the batter sit for about an hour covered and at room temperature without stirring. Why? While the batter sits, the baking powder is activating, and making the mixture light and airy. So make sure not to stir, unless you like flat desserts, of course. In a small pot, heat a few inches of vegetable oil to 350 F. Carefully scoop golf ball size fritters a few at a time into the fry pot. Fry ‘em for about 2 minutes flipping the fritters halfway through. Drain on paper towels and, when cooled slightly, dust with powdered sugar. These are yummy on their own or served with orange curd, caramel, or (our favorite) chocolate sauce!

by Rebecca Caughey

Tony's Chocolonely Whoopie! Pies

Whoopie! cookie Ingredients: ½ cup canola 1 ¾ cup sugar 4 oz Tony Chocolonely's dark or milk chocolate (2/3 of a big bar) 4 eggs 1 tsp vanilla extract 1 cup all purpose flour ¾ cup rye flour 2 Tbsp cocoa powder 2 Tbsp black cocoa powder (or regular cocoa) 1 ½ tsp baking powder 2 tsp kosher salt powdered sugar for rollin’ Buttercream ingredients: 2 egg whites ½ cup sugar Just a pinch of salt 2 oz Tony's Chocolonely milk chocolate (that's about 1/3 of a big bar) 2 Tbsp white sesame tahini Let's start with cookies In a double boiler melt the dark or milk chocolate so it’s ready for the coming steps. If ya don’t have a double broiler, a pot full of water with a glass or metal mixing bowl will do just fine! In a mixer with paddle attachment, mix the sugar and oil until nice ‘n combined. Now get your camera ready for some chocolate action, ‘cause it’s time to pour that melted chocolate in. You know, if ya hadn’t decided to use it as hot chocolate instead yet. Next, add eggs and vanilla one at a time. Mix ‘em up until they’re combined. Time to add in the dry ingredients! Mix them in until they’re just combined. Now that that’s done, your mixture should look like brownie batter, which is to say, very tempting. Put your batter in refrigerator at least 30 minutes - 1 hour, until it’s firm. Time to kick back and relax! If you’re looking for an activity to get you through the resting period, it’s just about the perfect amount of time to watch the Bitter Chocolate episode of Rotten on Netflix and learn a thing or two. Oh, and preheat your over to 350. To finish off your whoopie pie cookies, roll your cool dough into whatever ball size you’re lookin’ for. Then, roll your cookie ball in bowl of powdered sugar and bake ‘em at 350 for 10-12 minutes. Now for the buttercream Add egg whites, sugar, and salt in a heat proof bowl. Heat the mixture over a double boiler until the sugar is dissolved and the mixture is warmed through. Mix in a stance mixer (the mixer is real important here) with whisk attachment on high speed until meringue forms and the bowl is cool to the touch. Add butter slowly, scraping the bowl to make sure to get all that creaminess in there. Once the butter is fully incorporated, add melted chocolate and tahini. Salt to taste and seal with a chef’s kiss before enjoying.

by Rebecca Caughey

tiny tony s’mores

What you’ll need: mini Stroopwaffels or Belgian waffles 10 oz bag of large marshmallows Tiny Tony’s - milk and/or dark 2 small, rimmed baking sheets lined with foil and sprayed with non-stick cooking spray Instructions: Begin by turning the broiler setting on your oven or toaster oven on. Halve your marshmallows with a sharp knife sprayed with non-stick cooking spray. This’ll prevent the marshmallow from sticking to the knife. Place each half-cut side down onto pan. Broil and rotate your marshmallows for about 2 minutes, until your marshmallows are as toasty as you’d like. Then, pull the sheet out and let your marshmallows cool for a few minutes. Place either your mini Stroopwaffel or Belgian waffle piece on your other baking sheet. Now assemble your s’more with the marshmallows and Tiny Tony’s, topping with another Stroopwaffel or Belgian waffle (respectively) on top. For the final touch, you can place your baking sheet full of s’mores in a warm oven (325-350) for 2-3 minutes, until chocolate has just begun to melt. Last, but not least, take out and dig in!

by Rebecca Caughey

Tony’s campfire cone s’mores

What you’ll need: 10 oz bag marshmallows or mini marshmallows Tony’s Chocolonely bar of your choice, broken into small pieces waffle cones tinfoil or eco foil campfire or grill with golden hot embers! Instructions: Start by spreading out enough tinfoil or eco foil to comfortably fit a waffle cone (and then some) inside. Take your cone and stuff it to the brim with chocolate and marshmallows. Make a small pouch by folding your piece of foil tightly around the base of your cone, then more lightly around the top of the cone. Place your foil pouch directly near the hot embers, but be careful, they’re real hot! Leave the pouch near your embers for about 30 seconds (or less!) to heat the s’more and melt all of the goodies inside. Carefully remove your foil pouch from the embers (sticks or skewers helps here), leave to the side until cool to the touch. Once your foil is cool enough to touch, slowly uncover it from top to bottom, and dig in! Hot tip: It’s a sticky situation! If you can set your foil pouch upright near your embers and remove/cool upright, it’ll help keep your cone from getting gooey and messy.

by Rebecca Caughey

Viral sun-melted chocolate strawberry snack hack

How to make melt-in-the-sun chocolate dips with Tony’s ChocolonelyStrawberries, croissants, pretzels, and more.. meet your new favourite summer snack hack. What you’ll need:1 bar of Tony’s Chocolonely (any flavour you love.. milk caramel sea salt is always a winner!)A sunny spot (yep, really!)A plate, board or trayYour favourite dippables:Strawberries 🍓Pretzels 🥨Croissants 🥐Breads 🥖Banana slices 🍌Biscuits 🍪 Marshmallows☁️ Steps for the melt hack:Unwrap your Tony’s bar and place it on a plate or tray.Pop it in the sun, somewhere warm and direct. Let nature do the work for 10–20 minutes.Check the melt.. you want it soft and glossy, not fully melted.Dip away! Use your strawberries, pretzels, breads to scoop up the melty goodness.Snap a pic.. this one’s made for Instagram. Tag @tonyschocolonely_uk_ire and show us your summer snack setup!Tips: Want a neater dip? Score the bar into chunks before melting. Add a pinch of sea salt or crushed nuts for extra crunch. No sun? A few seconds in a warm car, a windowsill or in the microwave works too!Effortless.. Deliciously messy and perfect for sharing. Enjoy!

by Rebecca Caughey

Hot Chocolate Bombs

Servings: 6 Prep Time: 10 min Cook Time: 10 min Total Time: 20 min Ingredients: 4 180g Tony Chocolonely bars (milk or dark) 90g mini marshmallows (optional) sprinkles Instructions: Finely chop either milk or dark chocolate. Add the chocolate to a bowl and heat for 30 seconds in the microwave. Stir the chocolate to move chocolate on the rim towards the centre.  Heat again for 15 seconds, then stir again. Repeat the 15-second heating process until the chocolate is almost, but not fully, melted. Keep the chocolate from heating above 30c. Paint a thin layer of the melted chocolate into silicone moulds, then refrigerate for 5 minutes. Paint a second layer of melted chocolate over the first, paying close attention to the rim of the sphere. Refrigerate for 5 more minutes.  Once firm, take your chocolate out of the moulds. Fill with 2-3 small chunks of chocolate and mini marshmallows. Pipe a very thin layer of melted chocolate around the rim, then attach the second sphere on top, pressing down gently to seal.  Wipe away any excess chocolate or roll in some sprinkles for a little pizzazz!

by Rebecca Caughey

This Pickle’s On Fire | All Good Bagels

Meat makes four servings; sandwich makes one Start a day ahead with this fried-chicken toastie to ensure a great brine on the chicken. When it comes to frying it, either use a small deep-fat fryer or an air fryer set to 180°C. Assemble all of the other delicious ingredients while the chicken is nice and hot. Ingredients for fried chicken: 500g boneless, skinless chicken thighs Half a jar of strained McClure’s pickle juice 1L oil for frying 1 cup cornflour 1 Tbsp Cajun seasoning Pinch of salt Pinch of black pepper Method: Marinate the chicken thighs in the pickle juice in a large container for 24 hours. Heat oil in a large pot. While the oil is heating, mix the cornflour, Cajun seasoning, salt and pepper in a large bowl. Drain the chicken and coat in the cornflour mixture, making sure to really get each piece well coated. Make sure the oil is at 180°C. Deep fry the chicken for 6-7 mins. The internal temperature of the chicken must reach 75°C to be sure it’s cooked. Ingredients for toastie: 1 bagel Butter 100g of prepared fried chicken 1/2 stalk of spring onion 50g cream cheese Pink peppercorns Smoked Gouda cheese ½ jar McClure’s pickles Hot honey Method: Preheat your grill or toastie press. Grate smoked Gouda, then grind pink pepper all over the cheese and give it a good mix. Chop the spring onion super fine and mix with the cream cheese. Slice the bagel in half, butter both slices and toast. Give both bagel halves a heavy schmear of the scallion cream cheese. Chop the fried chicken and put on top. Place the pink pepper-corn smoked Gouda on top. Add a layer of pickles and drizzle honey over everything. Put the whole thing under a grill or in a toasted sandwich maker until warm and melted.

by Rebecca Caughey

Miss Mac McClure | Johnny Crema

Makes One Mac ‘n’ cheese meets classic toasted sandwich ingredients in this mash-up created by Johnny Crema’s Queenstown food truck. It makes for a hearty sandwich that is a meal in itself, heavy on the carbs and lots of flavour. Ingredients: • 2 slices of white loaf (Queenstown’s European Bakery is recommended) • 1/4 cup dry macaroni • 1/4 cup McClure’s Sweet & Spicy pickles, roughly chopped • 1/4 cup cooked bacon, chopped (plus extra for the crown) • Small handful grated cheese (plus extra for topping) • 1/8 cup reserved pasta water •1/8 cup McClure’s pickle juice • 1/4 tsp chilli flakes • Salt and pepper, to taste • 1 cup Tatua Cheese Sauce • 2 whole McClure’s Spicy pickles Instructions: Preheat toastie press. Boil your macaroni in salted water, until al dente. Drain, reserving 1/8 cup of pasta water. Let the pasta cool slightly. Mix the macaroni, chopped pickles, chopped bacon, grated cheese, pasta water, pickle juice and chilli flakes together. Season with salt and pepper to taste. Add enough cheese sauce to coat everything evenly. Slather cheese sauce on each slice of bread, then pile on the macaroni mixture. Slice the whole pickles and add a layer, then add bacon and extra grated cheese. Toast in a sandwich press or pan until golden on both sides and cheese is melted. Slice your sandwich in half (triangles, of course) and press the melty edges into the reserved chopped crispy bacon.

by Rebecca Caughey

Braised Birria Brotha | Capers Cafe + Store

Meat makes 12 servings; sandwich makes one Pre-make a big piece of braised brisket infused with herbs and spices to create this rich, delicious sandwich. The meat can then be used to make 12 sandwiches, perfect for a winter lunch for a crowd, or a handheld dinner in front of the rugby. Ingredients For Braised Brisket: 2kg boneless Beef Brisket, point end 186g La Morena Chipotle Adobo Sauce 3.5L of Beef Stock 1 medium brown onion 2 Tbsp dried oregano 2 Tbsp cumin seeds 2 Tbsp coriander seeds ¼ cup lemon juice 6 cloves garlic 30g of salt – 15gram for step 1 30g of pepper – 15 grams for step 2 225g tomato paste 40g onion powder 40g garlic powder 110g brown sugar 30g paprika 5 bay leaves 4 cinnamon quills 40g peppercorns Method: Turn the oven on to 160℃. Trim excess fat from the meat and cut into 6-8 pieces, cutting against the grain of the brisket. Combine chipotle sauce and 500mls of beef stock in a large pot. Bring to the boil and then reduce to simmer for 10 minutes, to create a ‘chipotle burn’. Peel a brown onion and slice in half. Place onion halves in a hot pan, cut sides down, and char. Season brisket with 15g salt and 15g pepper. Toast cumin and coriander seeds in a pan. Strain your chipotle burn, then blend with onion, seeds, lemon juice and garlic, using a stick blender. Place brisket in a deep oven dish. Rub Brisket with tomato paste, onion and garlic powders, brown sugar, paprika and salt. Strain chipotle burn mix and pour over brisket. Add bay leaves, cinnamon quills and peppercorns to the dish. Add remaining 3L of beef stock. Cover with tinfoil and braise for 2.5 hours on a gentle simmer. Check liquid after 2.5 hours, refill with a 1L of water and cook for 1 hour. Remove brisket from braising liquid and sieve to remove any remaining whole ingredients. Shred or pull apart the pieces of meat with two forks. Add lemon juice to the braising liquid and season with salt and pepper to create a consommé dipping sauce. Ingredients for Toastie: 1 Pandoro Tomato Panini 20g parmesan cheese 30g mozzarella cheese 10g red onion, sliced 10g coriander, chopped 20g garlic butter 10mls chilli oil 120g of prepared beef brisket 8-10 McClures Sweet & Spicy Pickles Method: 1. Preheat your toastie press. 2. Cut panini in half lengthways. 3. Butter base and top of bread with garlic butter. 4. Layer bottom portion with half of the parmesan and mozzarella. 8. Add brisket, red onion, coriander and pickles. Top with remaining cheese. 9. Put panini top on and brush with chilli oil. 10. Toast in panini press until cheese is melted. 11. Served cut in half, with warmed consommé dipping sauce on the side.

by Rebecca Caughey

Piggy Bank | The Offering at Moore Wilsons

Makes One This sandwich features pulled pork and bacon, but the cheese and pickles are the star of the show. Experiment with a mix: cheddar and mozzarella are a great combination, but gouda, provolone, or even a sharp blue can take things up a notch. You can also add smoked paprika, onion powder, dried parsley, or basil to your butter for extra flavour. Ingredients: 2 slices of thick-cut sourdough/toastie bread Butter 100g of pulled pork (warm or room temperature) 2 slices streaky bacon, cooked until crisp 9 slices of McClure’s Bread & Butter Pickles 20g kimchi (well drained, chopped if chunky) 4 thin slices of Granny Smith or Pink Lady apple 10g storebought peri-peri aioli 100g cheese, grated Parmesan cheese, grated Method Preheat your toastie press. Spread one side of each slice of bread with the butter. On one slice, on the unbuttered side, layer half of the cheese. Add layers of crisp bacon, pickles, kimchi, peri-peri aioli, sliced apple and pulled pork. Top your filling with remaining cheese, then add the second slice of bread (buttered side facing out). Place in the toastie press (or a pan over medium heat). Cook for 4–5 minutes, until golden brown, crisp, and the cheese is melted throughout. Take out of the press, lightly brush the outside with a touch more butter, then dust with grated parmesan for a golden finish.

by Rebecca Caughey

Fish & Pickle Burgers with Tzatziki and Sesame Slaw

Golden crispy fish, zesty pickles, and creamy tzatziki, paired with smoky grilled veg and a nutty sesame slaw — a vibrant, flavour-packed twist on a classic.

by Rebecca Caughey

Beef & Pickle Cheeseburgers with Hot & Sour Honey

Looking to recreate some Burger Nation magic at home? If you like you're burgers juicy with a good pickle tang you'll want to try this on for size!

by Rebecca Caughey

Grilled Kingfish with a NON3 Toasted Cinnamon and Yuzu Beurre Blanc

Longer warmer days have us already excited for summer and seafood and this superbly simple kingfish recipe from Gaia Retreat & Spa Chef Pete Townsend.

by Rebecca Caughey

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by Rebecca Caughey

Tony's "Broken Glass" Blackberry Chocolate Cupcakes

Looking for a spooky crowd-pleaser? Look no further than these delightfully dreadful cupcakes perfect for a Who-done it kinda vibe.

by Rebecca Caughey

Seedlip Spiced Mule

A simple aromatic non-alcoholic cocktail with notes of ginger & lime. Impact-Site-Verification: 40d05a8f-3b93-4af0-9b35-f36421b5464a

by Rebecca Caughey

Chickpea Quinoa Burgers with Gherkins, Coriander Mayo and Cabbage Slaw

This vegan burger takes the classic concept, structure and cravings we know (and secretly love) from a burger whilst also providing a vegan staple that nourishes, fulfils and quietly screams a little bit fancy. Pairs magically with NON5 Lemon Marmalade & Hibiscus.

by Rebecca Caughey

Miso Glazed Eggplant Tacos with Spiced Guac and Pistachio Crunch

These bold yet basic tacos give you creamy and crunch, spicy and sweet, that blends into a wrapped miso parcel with an exotic nuttiness to boot. Pairs brilliantly with NON3 Toasted Cinnamon & Yuzu.

by Rebecca Caughey

Joel Baylon's Mortadella & Chilli Crisp Flatbread

Crank up the oven for this moorish Mortadella dream bite from chef Joel Baylon.

by Rebecca Caughey

Damascus with Seedlip Spice 94

Feeling like a sultry drop to match the moment? This one hits the spot with the cold brew giving you the perfect pick up to keep that energy going.

by Rebecca Caughey

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by Rebecca Caughey

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by Rebecca Caughey

Pickled Prawn, Sweetcorn, Avocado and Prosciutto Salad with Summer Greens

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by Rebecca Caughey

Lamb Pickledogs with Pickle Mustard and Nduja Mayonnaise

We love this recipe from Brooke Moore who is a dab hand at maximising ingredients for all their flavour. Prepared a day ahead this is a winner for summer entertaining!

by Rebecca Caughey

Southern-Fried Pickled Fish Sandwiches with Pickle Green Goddess Sauce and Pickle Salt Chips

Get ready to drool over Brooke Moore's latest masterpiece, the Southern-Fried Pickled Fish Sandwich with Pickle Green Goddess Sauce and Pickle Salt Chips, the undisputed champion of the Great NZ Toastie Takeover 2023 and the ultimate pickle superstar of the year! Mixing old-school flavours with mouthwatering creativity, this sandwich is a true masterpiece of pickling and Brooke's culinary wizardry. By Brooke Moore Serves 2 Ingredients: 4 slices thick white bread 200g Moore Chicken Dry Mix (or any Southern-fried chicken coating you have on hand) 100g Moore Chicken Wet Mix, constituted with water (alternatively, you can use yoghurt) 1 jar of McClure’s Bread & Butter Pickles, brine and pickles separated 2 Warehou fillets 1⁄2 head iceberg, shredded 1⁄2 red onion, thinly sliced 1 handful McClures’ Bread & Butter Pickles Butter, at room temperature Pickle Green Goddess Sauce 250g Kewpie mayonnaise 250g sour cream 1 bunch parsley 1 bunch basil 1 bunch chives 2 bunches doing onions, green tops only 1 bunch dill 20ml kombu (omit if you can’t find) 200g McClures’ Bread & Butter Pickles Lemon juice, to taste Salt, to taste Sugar, to taste Salad 1 head iceberg, shredded 4 Campari tomatoes, cut into 1/8 1⁄2 cucumber, chopped 1⁄2 jar pickled beetroot 1⁄2 red onion, thinly sliced Handful of dill, picked Chips 4 Agria potatoes, peeled Pickle Salt 100g salt 25g brown sugar 1 jar McClures’ Bread & Butter Pickles, dehydrated (dehydrate at 65C for 48hrs) 2g celery salt Method Chips For the chips, cut rounds out of the potatoes with an apple corer. Keep the offcuts - these are still yum! Bring a pot of salted water to the boil and boil the chips until just cooked. Drain and spread out on a cloth-lined tray. Place in the refrigerator overnight to dry out. The next day, heat your deep fryer to 140C. Fry the potato chips for 10 minutes, then drain and set aside. Pickle Green Goddess Bring a pot of salted water to the boil and prepare an ice bath for blanching. Pick herbs and cut spring onion tops into smaller chunks. Blanch in the boiling water for 20 seconds, then using a slotted spoon, plunge into the ice bath. Drain herbs and place in a blender with the pickles. Blend until smooth. Whisk Kewpie mayonnaise and sour cream together and fold through the herbs. Add kombu. Season to taste with salt, sugar and lemon juice Pickle Salt Blend the dehydrated pickles in a high-speed blender to a powder consistency. Add remaining ingredients and mix thoroughly. Store in a sealed container. Fried Fish Brine Warehou in pickle brine for 3 hours in the fridge. After 3 hours, remove the fish from the brine. Heat your deep fryer to 175C. Place the fish in the Moore Chicken Wet Mix, then into the Dry Mix, pressing down to get a nice coating. Fry the fish until cooked and crisp. Drain on paper towels. Return the precooked chips to the fryer and cook until golden and crisp. Season with Pickle Salt. Salad Toss together the iceberg, tomatoes, cucumber, beetroot, dill and red onion with 2 tbsp Pickle Green Goddess. Assemble To build sandwiches, butter all slices of bread with soft butter. On the bottom slice, layer shredded iceberg and sliced red onion. Place the fried fish on top, drizzle with Pickle Green Goddess, then finish with pickles. Top with the remaining slice of bread. Serve with Pickle Salt Chips and salad. Share a picture of your pickle creations by tagging us on Instagram @cookandnelson.Enjoy!

by Rebecca Caughey

Pickle Sour

Say hello to the one and only "Pickle Sour" by the one and only Brooke Moore, the mastermind who snatched the crown at the Great NZ Toastie Takeover 2023! Brace yourself for an explosion of flavour as this mouth-watering masterpiece transforms pickles into the star of the show. Who says pickles are just for burgers?

by Rebecca Caughey

Trick-or-treat chocolate rice crispy frights

Get tangled in a web of flavor with these spine-tingling spidey chocolate rice crispy treats, the only creepy crawlers we’re craving this Halloween season!

by Rebecca Caughey

Two Raw Sisters: Oven-free Afghan Slice

No oven, no problem. We love this delicious take on afghan cookies using whole, minimally processed ingredients.

by Rebecca Caughey

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by Rebecca Caughey

Dill and Garlic Pickle Brined Wings

Stop! Before you throw away that delicious pickle brine - check out this recipe for the flavourful and succulent chicken.

by Rebecca Caughey

Seedlip Garden Mojito

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by Rebecca Caughey

Root vegetable and pickle rosti with smoked salmon and horseradish crème fraiche

A brilliant brunch dish starring earthy root vegetables and zingy bursts of McClure’s Bread and Butter Pickles.

by Rebecca Caughey

Banana and Dark Chocolate Self-Saucing Pudding with Chocolate and Coffee Sauce

This delicious recipe comes to us from our friends at Kōkako Coffee by the talented Kelly Gibney. The classic, cosy kiwi dessert gets a major upgrade here with the natural sweetness of bananas, creamy oat milk, dark chocolate chunks and a coffee infused sauce that delivers ultimate richness.

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Q&A: Five questions with True Gum co-founder Peter Juul Regnersgaard

How did True Gum go from being an idea between university friends to an international brand challenging the chewing gum market to be more sustainable? True Gum co-founder Peter Juul Regnersgaard sits down to answer some commonly asked questions. Q: What were you doing before you started this business? Peter: None of us at True Gum have previously been working with chewing gum or food or anything like that. Previously, we all came out of university here in Copenhagen but have no prior experience with building a food start-up like True Gum has become now. So our background is more traditional, working 9-5 and then suddenly we ventured into this True Gum business because we saw the possibility of doing a plastic-free product. Q: What were the main challenges you faced developing this product? Peter: There we so many challenges developing this product since we produced everything ourselves. The list is so long. If you think it’s easy to make a chewing gum - it’s not [laughs]. Q: How do you get the super crunchy coating without adding sugar? Peter: As you know might know True Gum is 100% sugar free, that’s because we use zero calorie plant-based sweetners. And these sweetners we use on the inside are the ones we use for the coating. Q: Where do you source the raw gum from? Peter: That’s a really great question. The big difference between True Gum and regular gum is that we are not using any artificial plastic base, but we are using real gum and tree sap. We are getting it from trees that grow in Central America, coming from different parts of that region. Also pretty important for me to highlight that this is extraction and harvesting is a sustainable process, no trees are cut down, no trees are killed. Actually it gives the local people an incentive to preserve the trees in the Central American rainforest and also gives them a source of income. So, it’s actually quite a good win-win situation. And everything is transported by boat so that’s how we’re getting it to Denmark. Q: Do you think the sustainable approach will become more popular and will affect other fields? Peter: We think and hope that sustainable chewing gum and plastic free chewing gum will become increasingly popular in the future when we’re also able to make the distribution of true gum chewing gum wider making it even more easier for people to get hold of our plastic free alternative. And I think that some of these plastic free eco trends are obviously rolling across many different food and drinks categories and I think there is room for small players like True Gum to make a difference, and also hopefully inspire some of the bigger companies to start thinking more sustainably about how they produce their products and what ingredients they use.

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The Problem With Plastic In Chewing Gum - True Gum

A Sticky Situation...If you look at any street, chances are you’ll see these marks ...that’s chewing gum. Old chewing gum, and it’s probably been there for years. This gum is the second most common form of litter in the world...and generates around 100,000 tonnes of global waste a year.The microplastics from waste gum can reach the oceans, where sealife can consume it. That way, it makes its way into our food chain.The plastic polymers in this gum are the same as those found in car tyres and plastic bottles. That means the gum can’t biodegrade, so it sticks to our streets forever. We think our world deserves better. SO WHAT IS TRUE GUM DOING TO HELP? Goodbye plastics, hello plants! Well, True Gum are starting at the core, by going 100% plant-based, from their gum to their flavours. Plastic-free, eco-friendly packaging True Gum have also said a big NO THANKS to plastic packaging (the ones traditional gums use). Instead, they use cardboard boxes illustrated using inspiration from their natural ingredients.

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Holy Smoke! Mount Maunganui Sandwich takes top title in Great NZ Toastie Takeover

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by Rebecca Caughey

Finalists Found In Hunt For New Zealand's Top Toasted Sandwich

New Zealand is a step closer to discovering the best toasted sandwich in the land with the finalists in the 2023 Great NZ Toastie Takeover revealed. With a whopping 120,000 toasties served up since mid April and the battle for bragging rights heating up, the competition’s 185 entries have now been whittled down to 14 finalists from around the country. Hailing from Auckland, Rotorua, Hamilton, Tauranga, Havelock North, New Plymouth, Wellington, Christchurch, Nelson, Ashburton and Lumsden, this year’s finalists encompass beloved neighbourhood eateries and cafes, a coffee roaster, a diner, a burger bar, several breweries, a tavern and a beer garden. Last year’s Supreme Winner, chef Rich Johns from Rotorua’s Okere Falls Store is once again in the running for the top title with his tantalising toastie, The Pickle Back, but with fierce competition and another round of judging to go, it’s still anyone’s game, say competition organisers. Competition criteria requires participating eateries to create sandwiches that are toasted between two slices of bread and – like all self-respecting toasties – able to be eaten by hand. All toasties also need to contain cheese (or a vegan substitute) and McClure’s Pickles, with all the other ingredients entirely up to the entrants’ imaginations. And what imaginations they have. Proteins on show amongst this year’s finalists include whiskey BBQ glazed smoked brisket, smoked eel, aged beef, ham hock, house-smoked lamb shoulder, lamb pastrami and gabagool (an Italian cured meat), slow roasted beef and Southland lamb. A number have also made inventive use of the McClure’s Pickles range, with a pickle brine sourdough on offer, alongside a pickle brine shot, pickle brine cure, pickle jelly, pickle juice gel and pickle caviar. Delicious cheese blends feature, while some finalists have chosen to extend the toastie experience with Japanese togarishi spiced spud skins and twice cooked chips seasoned with rosemary and garlic sea salt, and tempting dippers like French onion dipping sauce and housemade pickle hot sauce. Head judge Kerry Tyack says this year’s entries have been top notch, presenting his team of 40-plus judges around the country with an extremely tough task. “The team assessed many, many standouts in this year’s entries, and right around the country they’ve been wowed by the innovation on show, the new and unexpected ingredients and flavour combinations, and the effort being put into producing exciting, mouth-watering toasties. “In all regions, scores were close, with many contenders up for the finalist spots. Those who are on the list, which has increased to 14 for the first time, represent the best of the best. “We’ve seen great results from experienced old hands, matched by equally successful offerings from new entrants, with upscale restaurants competing alongside sandwich specialists, breweries, diners, food caravans, cocktail bars, you name it. “Every year the standard improves, both in terms of creativity and eatability. But while creativity sets an entry apart, at the end of the day it has to be technically strong. “Overwhelmingly, venues delivered sandwiches that were well toasted, easy to eat - even on the run and not too fatty, with carefully chosen ingredients to keep customers coming back time and again. And damn, they tasted good.” If you’re a toastie fan, you can sample these innovative toastie creations for a few more weeks, so be sure to head to your nearest finalist/s to see what all the fuss is about. You’ve got until Tuesday 20 June, when the nation’s supreme toasted sandwich will be revealed. Without further ado, the finalists are: NORTHLAND / AUCKLAND Cazador (Mt Eden): The Badabing: Housemade gabagool, green chilli rajas, mozzarella, McClure’s Spicy Pickles and chilli salt. Good Day (Orakei): Croc MonShaw: 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. Lord Kitchener (Sandringham): The Lord Truffle Pig: Glazed ham, truffled welsh rarebit, McClure’s Sweet & Spicy Pickles, Tewkesbury mustard, parmesan crisp, on toasted sourdough with fries. WAIKATO / BAY OF PLENTY Okere Falls Store and Craft Beer Garden (Rotorua) (2022 Supreme Winner): The Pickle Back: Whiskey BBQ glazed smoked brisket, Swiss, cheddar and mozzarella, leftover pickle chilli wholegrain mustard, McClure’s Sweet & Spicy Pickles, on Pantry D’or pickle brine sourdough brushed with whiskey compound butter and dusted with dill pickle salt. Served with a pickle brine shot. Hayes Common (Hamilton): Grilled Pickle Kim-Cheese (vegetarian): Hayes Kimchi, sesame mayo, McClure’s Sweet & Spicy Pickles, cheddar, crispy shallots and spring onion greens on toasted Volare Pain au Levin. Served with kumara crisps. Freeport Cleaver & Co (Tauranga): Surf, Turf & Smoke, Monsieur!: Housemade smoked lamb pastrami, smoked prawns, mozzarella, smoked cheddar sauce and McClure’s Sweet & Spicy Pickles between BreadHead sourdough. Served with smoked aioli and pickle juice gel. CENTRAL NORTH ISLAND Best Burgers (Havelock North): The Joey: Slow cooked beef in a rich Sloppy Joe sauce, American cheese & McClure’s Sweet & Spicy Pickles in sourdough bread. Shining Peak Brewing (New Plymouth): The Joestie: An in-depth delve between land and sea. Smoked eel, kawakawa aioli, smoked cheddar, McClure’s Pickles, puha, topped with McClure’s pickle caviar. WELLINGTON REGION Café Polo (Wellington): Come Out With Your Hams Up!: Ham hock and three cheese béchamel croque monsieur with McClure’s Garlic & Dill Pickles and watercress pesto. Huxleys (Wellington): Le Grand Dipper: Aged beef, Swiss cheese, provolone cheese, garlic butter and McClure’s Bread & Butter Pickles, on Shelley Bay Sourdough, with a French onion dipping sauce. UPPER SOUTH ISLAND BEERS Craft Brewery (Christchurch): The Meaty’Oaker: Lamb pastrami, McClure’s pickle brine cure, McClure’s sauerkraut, McClure’s pickles, cheese, Beers by Bacon Bros Wookiee Sauce, on rye bread, topped with a mint glazed lamb cutlet. Sprig & Fern Tavern (Nelson): Baabaa Ganoush: House smoked lamb shoulder, baba ghanoush hummus, peppery rocket, Thor’s Hammer Manchego style cheese, McClure’s Sweet & Spicy Pickles, fresh hop aioli, on Don Rodrigo’s quinoa sour dough bread. Served with house cut twice cooked chips seasoned with rosemary and garlic Marlborough sea salt flake. LOWER SOUTH ISLAND The Fine Lion (Ashburton): Baa Baa Baa, Baa Baa BaLamb: Lumina lamb katsu, McClure’s Sweet & Spicy Pickles, daikon, sour plum, pecorino, sheep camembert and smoked kawakawa kewpie mayo on Harvey’s bakery special bread. Served with togarashi spiced spud skins and McClure’s Pickle hot sauce. Roasted and Toasted (Lumsden): Sheep Thrills: 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. Due to such high scores this year, competition organisers Cook & Nelson would also like to acknowledge other venues and toasties deserving of a special mention: Auckland / Northland - Beaufort & Co (Albany), Bramble (Matakana), Bread & Butter Bakery (Grey Lynn), Cafe Aroha (Manurewa), Cheese on Toast (Mt Eden, Birkenhead), Crave (Morningside), Duo Eatery (Birkenhead), KOL (Ponsonby), Smokin Cole BBQ (Grey Lynn), Superfly (Mt Eden), Swings (CBD), The Grounds (Henderson) Waikato / Bay of Plenty - Last Place (Hamilton), The Orchard House (Katikati), The Packhouse (Te Puke), The Public Office (Ngatea), Weave (Hamilton), The General (Mt Maunganui) Central North Island - Replete (Taupõ), The Figgery (Hasings), Toasted Chef (Food Truck) Wellington Region - Korky’s Catering Food Truck (Wairarapa), The Crafted & Co (Palmerston North), The Land Girl (Pirinoa), Honey Badger Saloon (Wellington) Upper South Island - Austin Club (Christchurch), Bacon Bros Farmers Market Stall (Riccarton), South Town Club (Christchurch), The Quarters at Riccarton House (Riccarton) Lower South Island - Johnny Crema (Queenstown), Little River Cafe (Little River), Waipiata Country Hotel (Waipiata) With the competition’s toastmaster royale Joe McClure arriving in New Zealand this week, the final round of judging begins today, with McClure hitting the road to taste the finalists’ creations over the coming fortnight, alongside head judge Kerry Tyack and Nick Brown from organisers Cook & Nelson. In New Zealand for the first time since 2019 due to travel restrictions, the McClure’s Pickles founder says he can’t wait to get stuck in and sample the final toasties. “From what I’ve seen and heard so far from photos and judges’ comments, they all look and sound incredible. It really is something to see such innovative ingredients and flavour combinations being used and our pickles being incorporated in such clever ways. Kiwis really do know how to make a good toastie.” Each toastie will again be judged on presentation, effectiveness of preparation technique, eatability, taste, innovation and originality, with the nation’s top toasted sandwich set to be revealed on Tuesday 20 June. The supreme winner will walk away with a year’s worth of McClure’s Pickles, a bespoke Rikki Berger trophy and the well-deserved reputation for the best toasted sandwich in the country. A firm feature on the culinary calendar, the sixth annual competition has seen 185 eateries battle it out for the title of this year’s top toastie, with 120,000 toasted sandwiches consumed since mid April and that total expected to jump to 150,000 by the competition’s conclusion. Open to all New Zealand eateries, this year’s participants have come 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. For more about McClure’s Pickles, see mcclures.com. Previous competition winners include Rich Johns from Okere Falls Store and Craft Beer in Rotorua (2022), Steve MacDougall from Mollies, Hotel D’Urville in Blenheim (2021), Romeo Dowling Mitchell from Hungry Hobos Dunedin (2020), and Joseph Walker from the Hokitika Sandwich Company Hokitika (2019). McClure’s Pickles are a product of the USA.

by Rebecca Caughey

Say Cheese: Search on for New Zealand's Top Toastie

Ready to titillate tastebuds around the country, the annual Great New Zealand Toastie Takeover is back for 2023 and kicking it up a gear, with a record number of toasties on offer from Kororāreka to Invercargill.

by Rebecca Caughey

How to cut a world-class garnish with Seedlip Non-Alcoholic Spirits

A garnish on a drink is a final flourish. It adds an element of theatre and fun, and will enhance the drinking experience by awakening other senses such as sight and smell before taste comes into play.Herbs, edible flowers, citrus peels and spices all make for eye-catching, aromatic garnishes for non-alcoholic cocktails, but don’t plonk a garnish on a drink as an afterthought. If you’re adding Mint, bash the leaves a little in the palm of your hand to release the plants’ fragrant smell. Before adding citrus peel, give it a small squeeze over the glass to release the oil, as this holds much of the scent.The garnish should be as well thought out as the drink itself and these small actions help to take your cocktail to the next level in smell, taste and appearance.This mini guide to cutting garnishes will help ensure you’re getting the most out of the plants that we use most in our drinks, in five simple steps. GRAPEFRUIT ZEST FOR SEEDLIP SPICE 94 & TONICSweat the small stuff. Sharp angles and smart edges make all the difference. Peel a long strip of Grapefruit zest. About 1.5cm think. Cut off the untidy ends so you’re left with straight edges. Cut the short ends diagonally to create a long edge and a short edge. IV. Give your peel a little twist. Add to your Seedlip Spice 94 & Tonic at the end, making sure the garnish is at the front of the glass. CUCUMBER RIBBON FOR SEEDLIP GARDEN 108 & ELDERFLOWER TONICAn easy trick to introduce a dash of theatre and sophistication. Cut your Cucumber lengthways so that the soft, light-green flesh appears. Then take your peeler & peel, a long, thin strip. You want the middle part to have border of Cucumber skin all the way around it. Wind the garnish around your finger. Pick up the highball glass & drop the garnish into it while still holding the top part of the Cucumber against the glass w/ your finger. The Cucumber ribbon should unravel around the inside. Add ice & 50ml of Seedlip Garden 108. Then top w/ Elderflower Tonic. ORANGE SLICE FOR GROVE 42 & SODASimplicity at its finest. Find a lovely Orange & cut it in half. Then, cut off a slice, approx. 0.5cm thick Cut this slice in half, straight down the centre. Find a highball glass, fill it w/ ice & pour in 50ml Seedlip Grove 42. Top w/ soda & finally add your Orange slice. Make sure the slice sits at the front of the glass at a slight angle.

by Noel Hutchinson

Enjoy an ethical Easter with Tony’s Chocolonely

Chocolate lovers can indulge with a clear conscience this Easter, with ethically made Easter treats from Tony’s Chocolonely. Fans of lemon meringue and all things lemony will be hopping for joy over Tony’s Chocolonely new limited edition Milk Chocolate Lemon Meringue Bar. An Easter egg in a bar, this mouth-watering combination of flavours includes Fairtrade milk chocolate, crispy meringue pieces - made from free range eggs of course, and a hint of lemon sour. Also back after last year’s sell-out introduction, Tony’s Chocolonely Egg-stra Special Chocolate Eggs come in a brightly packaged egg carton made of recyclable cardboard. These delectable mini morsels come in five tempting flavours - milk chocolate, dark chocolate, milk chocolate caramel sea salt, milk chocolate hazelnut and dark chocolate almond sea salt. In keeping with the same ethos as Tony’s Chocolonely regular chocolate bars, the flavours are un-egg-qually divided amongst the 12 eggs to represent the current inequalities in the chocolate industry. Rebecca Caughey, from distributors Cook & Nelson, says Tony’s Chocolonely’s ethically made Easter treats are not only incredibly tasty, but can be enjoyed guilt free. “Tony’s Chocolonely make chocolate with a mission to end exploitation in the cocoa industry. With their Easter range you not only get incredibly delicious chocolate but you can feel good about what you put in your Easter basket.” Shop now: Egg-stra Special Chocolate Eggs Milk Chocolate Lemon Meringue Bar

by Rebecca Caughey

Seedlip Non-Alcoholic Spirits: Six of your most commonly asked questions, answered

1. What is a non-alcoholic spirit? Is it the same as a flavoured water? Seedlip is the world’s first distilled non-alcoholic spirit, solving the ever-growing dilemma of ‘what to drink when you’re not drinking ®’. It is based on the distilled non-alcoholic remedies from The Art of Distillation written in 1651, and now repurposed to pioneer a new category of drinks.The bespoke distillation process used to make Seedlip meets the requirements of calling the liquid a spirit. A very small amount of Neutral Grain Spirit – or Alcohol – is used at the very early stages of the process to extract the most flavour we can out each of the premium ingredients we use. This alcohol is then removed using a secret method before the ingredients are expertly blended together to make Seedlip.Craftmanship, ingenuity and bespoke methods are all involved in the creation of our spirits –– just as they do in the creation of our alcoholic counterparts.Unlike a flavoured water, Seedlip is sophisticated and complex. It works with the palate and can complement a delicious meal. It offers those not wanting to drink alcohol, the ritual, flavour and sense of occasion; and bartenders working in world-class bars and restaurants around the world love to use Seedlip to make non-alcoholic cocktails. 2. How is Seedlip made? We carefully source and select herbs, spices, peels and barks, working closely with growers and fellow farmers including our own farm to find the very best ingredients that our master distiller can work with.Seedlip takes six weeks to make and involves bespoke maceration, copper pot distillation, blending and filtration process for each individual ingredient. It is then blended and bottled in England.We are transparent about our ingredients, but as we are the first people to make distilled non-alcoholic spirits, we can’t share all the details of our methods! 3. Why is Seedlip expensive? Seedlip sources the highest quality ingredients from our farmers around the world. The production process takes over six weeks, from individually distilling each ingredient to the final bottling. This is longer than a traditional spirit might take to produce, but we take time to get the best flavours from all of our natural ingredients to ensure we deliver a quality drink experience for our consumers.Seedlip is priced based on three things: I. The cost of sourcing the highest quality ingredients from our farmers around the world. II. The time, effort, equipment & expertise it takes to make a bottle of Seedlip [over six weeks individually distilling each ingredient]. III. The use, licences and associated tax and legal requirements of using alcohol in the process. 4. What ingredients are in each Seedlip spirit? There are six botanicals in each Seedlip Spirit and all Seedlip products are sugar-free and sweetener-free. Seedlip Garden 108: Water, Natural Botanical Distillates and Extracts, Preservative: Potassium Sorbate, Acid: Citric acid. A complex, herbal blend of individually copper pot distilled Peas, Hay and traditional English herbs. Seedlip Spice 94: Water, Natural Botanical Distillates and Extracts, Preservative: Potassium Sorbate, Acid: Citric acid. A blend of aromatic Jamaican Allspice berry and Cardamom distillates with two barks, and a bright citrus finish. Seedlip Grove 42: Water, Natural Botanical Distillates and Extracts, Preservative: Potassium Sorbate, Acid: Citric acid. A sophisticated, warm, citrus blend using three varieties of Mediterranean Orange, Lemon peel, Ginger and Lemongrass distillates with the cool prickle of Japanese Sansho Peppercorn. 5. What animals are in Seedlip label illustrations & what do the numbers mean? All the animals on our bottles: the Fox, the Hare & the Squirrel, can all be found on, our founder, Ben Branson’s family farm.The label illustrations, designed by Raku Inoue, are made up of each of the six plant distillates used to make each Seedlip Spirit. Look closely and you’ll discover the ears of the Hare are Sugar Snap Peas, the head of the Squirrel is Ginger root, and the body of the Fox is made up of the quality Cascarilla & Oak bark found in Spice 94.The numbers relate to an interesting fact about the hero ingredient within each Seedlip Spirit: Seedlip Spice 94 1494 was the year European explorers came across Allspice berries growing in Jamaica. Seedlip Garden 108 On average, from the day they're sown, Peas take 108 days to grow and mature enough to be harvested. Seedlip Grove 42 Although Oranges have been grown in the Far East for thousands of years, it wasn’t till 1542 that the fruit made its way into Europe, and the colour orange first got its name. 6. How do I drink Seedlip? All Seedlip spirits are best served with tonic/soda or as the base for non-alcoholic cocktails.Alcohol carries flavour very well, as does sugar – Seedlip contains neither – but when mixed with tonic or within cocktails our spirits really shine and open up the complexity & strength of our plant distillates.We always recommended Seedlip is served as a 50ml measure over lots of ice, partnered with a mixer, and never drank neat.To garnish, we suggest using a Sugar Snap Pea for Garden 108 (we like to gently snap it, so it releases all those lovely green notes); an Orange twist for Grove 42; and a Grapefruit peel for Spice 94 – it makes all the difference!Our recommended serves are: Seedlip Garden 108: 50ml With Fever-Tree Indian tonic / Fever-Tree Elderflower Tonic: 125ml Garnish: A snapped Pea pod Seedlip Grove 42: 50ml With Indian tonic / Fever-Tree Soda: 125ml Garnish: Orange twist Seedlip Spice 94: 50ml Fever-Tree Indian tonic / Fever-Tree Ginger Ale: 125ml Garnish: Grapefruit peel

by Rebecca Caughey

Christmas Deliveries December Deadlines

Don’t miss out! To give you the best chance of delivery before Christmas Day, we recommend your orders are placed by midday on the following dates. Auckland: Monday 19th December North Island: Friday 17th December South Island: Thursday 16th December For rural deliveries please order before midday Wednesday 14th December. Shop now, before it's too late!

by Rebecca Caughey

An event to truly relish: Pickle Week returns for 2022

Pickle fans should block out their calendars from November 14 because Pickle Week is returning with a range of pickle-inspired creations and activities - including a Pickle Festival. While International Pickle Day is officially recognised on November 14, several establishments are dedicating a whole week to this auspicious occasion, with some very special menu items available until November 20.Best Ugly Bagels is bringing back its hugely popular Pickolas Cage Bagel (made with McClure’s Pickles, Zany Zeus Cream Cheese, Tasty Cheese, Fresh Chopped Dill and Onion Soup Mix) available in six Auckland and Wellington outlets. Set to be on the menu for its third year from November 14-20, pickle fans have just seven days to up their bagel game with this creamy, crunchy, zingy delight.Also making a return after selling out last year, is the DOE Donuts’ Pickle (Dickle) Donut. Deceptively delicious, this donut is filled with whipped cream cheese, feta and chunks of pickles, topped with a dill pickle glaze and garnished with more pickles. It quite rightly caused a social media frenzy last time around and will be available again from November 16-19 at DOE’s mini pink store in Grey Lynn. Wellington’s Dirty Burger and The Kaarage Kid have created the unusual but tantalising Peanut Butter Pickle Shake, made from McClure’s Pickle Juice & Pic's Peanut Butter blended with creamy soft serve. Finishing off the week is a Pickle Festival on Sunday, November 20 at Churly’s Brewpub in Mount Eden. Special items on the festival menu include the Pickle Dog, Corned Beef and Pickle Croquettes, Pickle and Cheese Sando and Fried Pickles. True pickle fans can wash all that down with a glass of Behemoth Brewing Company’s Gold Medal winning Pickle Beer, a Pickle Nick Pickle Juice sour 5.5% and a pickle back. And if you still need more pickles, Cook & Nelson will running a Pickle Stall on the day.Of course, no festival would be complete without games – and no game could be more appropriate for this festival than pickleball. Pickleball is an indoor or outdoor racket/paddle sport where two players, or four players, hit a perforated hollow polymer ball over a 36-inch-high net using solid-faced paddles. Opponents on either side of the net hit the ball back and forth until one side commits a rule infraction (source Wikipedia here).This family-friendly event kicks off at midday on Sunday, November 20 and finishes at 8pm. Becs Caughey, co-owner of Cook & Nelson, distributor of McClure’s Pickles says Pickle Week - and all its pickle-inspired creations - is one of her favourite times of the year. “We love collaborating with brands who love pickles as much as we do and we’re stoked to have Churly’s on board for the inaugural McClure’s Pickle Festival –there will be pickle fun for the whole family.”“Pickles really go with almost anything,” she says, “in previous years we’ve collaborated to create pickle ice cream, pickle soda and this year we’re bringing back the pickle milkshakes and the D’ickle DOE donut, to the naysayers, try them, you might be pleasantly surprised.” McClure’s Pickles are Made in the USA by the McClure family. STORE LOCATIONS AND AVAILABILITY: BEST UGLY BAGELS Available : Monday 14th November – Sunday 20th November Cityworks Depot – Corner of Wellesley and Nelson Streets, Auckland City 3A York St, Newmarket, Auckland Commercial Bay – Lower Albert Street, Auckland 5 Swan Lane, Te Aro, Wellington Wellington Airport 153 Featherston Street, Wellington CHURLY’S Pickle menu items available: Tuesday 15th November – Sunday 20th November (not available Sat 19th). Pickle Festival on Sunday, November 20 at Churly’s Brewpub in Mount Eden. 1a Charles St, Mt Eden, Auckland DOE DONUTS Available: while stocks last at DOE Donuts from Wednesday 16 November - Saturday 19 November 356 Great North Road, Grey Lynn, Auckland OKERE FALLS The Pickle King: Pickle chunk brisket/chuck beef patty, cheddar, pickles, pickle brine bacon, pickle infused sour cream, mustard, in a milk bun with a pickle + mozzarella wonton crown. Available: this Friday at the Okere Falls weekly Burger Night. 757A State Highway 33, Okere Falls 3074 DIRTY BURGER Available: Tuesday 15th November – Sunday 20th November 245 Cuba St, Te Aro, Wellington 237 Jackson St, Petone 144 Main St, Upper Hutt THE KAARAGE KID Available: Tuesday 15th November – Sunday 20th November 144 Main St, Upper Hutt 20 Parumoana Street, Porirua

by Rebecca Caughey

The Scariest Thing About Halloween

It’s that time of year again, spooky season! Halloween is one of America’s favorite holidays, and it’s no surprise why. While corn mazes and trick-or-treating are some of our favorite activities, there’s a whole lot more to love. That is, except for the scary truth of what might be behind your chocolate. The scariest thing about Halloween isn’t the ghosts or goblins.. What makes Halloween so much fun is the spookiness of it all. From nights of frights watching scary movies, to trips to haunted houses to looking back on November 1st at how much candy you ate the night before. The spookiest things about Halloween should be the sweetest, but not all of them are. The scariest thing about Halloween isn’t the hocus pocus or the scary costumes marching down the street, it’s that the chocolate we give to children might be made by children. So, Halloween candy might be made with child labor? Unfortunately, yes. This year, the US government-funded NORC report showed that on aggregate at least 1 in 2 children in cocoa growing households in West Africa were performing child labor, and a total 1.56 million children were working under illegal conditions in 2018/19. Those numbers are alarming, especially since about 70% of the world’s cocoa is grown in West Africa alone. You can probably already guess how this relates to Halloween, but to paint a clearer picture, Voxestimates that 300,000 tons of candy are sold during the Halloween season. That’s six whole Titanics worth Now picture how much of that is chocolate and, more specifically, chocolate sourced in West Africa. We’re no mathematicians, but we can tell it’s a pretty big amount. What’s the solution? At Tony’s, we work to end modern slavery and illegal child labor on cocoa farms in West Africa. We use our 5 sourcing principles to address those problems directly, and we encourage other chocolate companies to take them and use them too. Addressing the problems of modern slavery and illegal child labor in the cocoa supply chain isn’t easy, and it’s gonna take a lot of teamwork. That’s why we made our Halloween Tiny Tony’s! They’re ethically produced and prove that all Halloween chocolate can be made ethically. Together, by making Halloween chocolate more ethically and sharing it with the world, we can make the scariest things about Halloween some of the sweetest once again. How else can we make Halloween sweeter? The first step to changing the chocolate industry is awareness. You’ve gotten know that there’s a problem before you can start to solve it, after all. We always encourage our Choco Fans and Serious Friends to share our chocolate and our story, and this Halloween we’re adding another spooktacular way for you to do just that with Halloween Zoom and Microsoft Teams backgrounds! Click here to download these backgrounds.While our mission is focused on West Africa, we are a B Corp at the end of the day and like to do good in our communities too. This year, Halloween might look a little different, and regardless of how you want to celebrate, we think everyone should have access to safe Halloween fun.

by Rebecca Caughey

Cook & Nelson Conversations 05: Rich Johns Okere Falls Café and Craft Brew Store

Rich Johns from Okere Falls Café & Craft Brew Bar (near Rotorua) is this year’s Great NZ Toastie Takeover winner for his ‘Get Smoked, Pickled + Toasted’ creation. We catch up with Rich in a rare moment’s down time to get a little more insight into the guy behind this year’s epic winning creation.

by Rebecca Caughey

Cook & Nelson Conversations 04: Mike Murphy, Kōkako Managing Director

Mike Murphy is owner and Managing Director of Fairtrade Organic Coffee Roasting business, Kōkako. Founded by Helen Olivier and Christian Lamdin in 2001, Kōkako was always committed to organic coffee. Becoming certified, however, was something Mike brought in after purchasing Kōkako in 2007, with the business becoming Biogro and Fairtrade certified in 2009.

by Rebecca Caughey

North Island Lays Claim To Country's Top Toasted Sandwich

Rotorua café smokes the competition with “perfect” brisket toastieThe North Island has finally snagged bragging rights to the country’s best toasted sandwich, with a Bay of Plenty cafe winning the 2022 Great New Zealand Toastie Takeover. Chef Rich Johns from Rotorua’s Okere Falls Store and Craft Beer Garden has won the hotly contested title – and brought an end to the South Island’s three-year winning streak in the competition – with his ‘Get Smoked, Pickled + Toasted’ creation. The winning sandwich consists of house-smoked, beer-brined brisket, McClure's Pickles, hop-salted mozzarella, smoked cheddar, watercress, and horseradish on Bread Asylum X Lumberjack Brewing spent grain sourdough with pickle brine sour cream and a beer gravy dipping bowl – all served up for a very reasonable $15.50. Johns, who has worked at the Okere Falls Store café for the past six years, entered the Great New Zealand Toastie Takeover last year and just missed out on making the finalist round. Undeterred, he returned for another attempt, proving that second time can also be the charm. Johns was so determined to use brisket in his toasted sandwich entry, he convinced the café’s owner to purchase a smoker. The brisket was brined in a house lager from local brewer Lumberjack Brewing, then spritzed with McClure’s pickle brine and smoked for 24 hours on site using a special rub. A former wedding photographer with a deep passion for food and flavour, Johns switched careers when he decided photography took him away from his young family too often. He started working as a barista at Okere Falls Store, and after displaying an interest in menu development, moved to the kitchen, where he eventually became head chef. Johns says he’s thrilled to be crowned the country’s toasted sandwich champion. “It’s still sinking in, but it’s a huge honour,” he says. “It reinforces the love and care we put into the creations at Okere Falls - we get lots of compliments from our diners on the food. “We don’t have a traditional menu and try to be a little different, so to win this shows it’s paying off and it’s so amazing to be rewarded. We’ve had so many rave reviews about the toastie and to win, it means a lot.” The previous three winners of the Great New Zealand Toastie Takeover were all from the South Island - Steve MacDougall from Mollies (Hotel d’Urville, Blenheim) in 2021, Romeo Dowling-Mitchell from Dunedin’s Hungry Hobos in 2020, and Joseph Walker from the Hokitika Sandwich Company in 2019. The competition’s head judge, Kerry Tyack, says this year’s winner was highly innovative in using the familiar and readily available. “The Okere Falls Store is a craft beer café, and it was great to see they maxed out the influence of craft brewing - for example, using hop-salted mozzarella, beer-soaked brisket, and artisan sourdough bread made from spent brewing grains,” he says. “We also enjoyed the nod to wild food via the use of watercress, while using the pickles as a palate-cleansing element was inspired. Their juice lifted the sour cream to a pickle and dill inspired high. “The entry also delivered epic mouthfeel and both complementary and contrasting flavours. No ingredient was superfluous, we gave it a perfect score for taste. “We should also mention the inclusion of a brief note explaining the brewing philosophy behind the main ingredients. It tied everything together perfectly.” McClure’s Pickles co-founder Joe McClure says while the quest to find Aotearoa’s tastiest toastie may be over for another year, it’s clear the Kiwi love affair with the toasted sandwich is as strong as ever. “This has been another watershed year for the Great New Zealand Toastie Takeover, one in which the judges were given the mammoth task of choosing a winner, while the entrants had to manoeuvre through the unique trading challenges thrown up by Covid-19,” he says. “But everyone made the necessary adjustments in typically innovative ways, and we’ve had another hugely exciting competition.” This fifth year of the popular competition saw more than 140,000 toasties served up to customers across the more than 180 eateries vying for the title. The Great New Zealand Toastie Takeover competition criteria required sandwiches to be toasted between two slices of bread and able to be eaten by hand. The toasties also needed to contain cheese and McClure’s pickles, with all the other ingredients entirely up to the entrant’s imagination. Thirteen finalists were selected from the 180 entrants and were all judged on the same criteria, including presentation, effectiveness of preparation technique, eatability, taste, innovation, and originality. Rich Johns and Okere Falls Store can now claim to the top toastie award by way of a bespoke Rikki Berger* trophy, a year’s worth of McClure’s Pickles, and $500 in vouchers to give away to customers. The winning toasted sandwich remains on their menu seven days a week (from 10am – 4pm) until the end of August – and potentially beyond! For more information about the Great New Zealand Toastie Takeover, check out www.toastietakeover.com.

by Rebecca Caughey

Cook & Nelson Conversations 03: Ben Branson, founder of Seedlip

Ben Branson is the founder of Seedlip, the world’s first distilled non-alcoholic spirits brand, gaining inspiration from his family’s 300 years of North Lincolnshire farming heritage, and growing up alongside his two younger brothers, eights dogs, horses, rabbits and guinea pigs.

by Noel Hutchinson

Eateries One Step Closer To Top Toastie Title

Great New Zealand Toastie Takeover finalists selected. The judges in this year’s Great NZ Toastie Takeover have a difficult decision ahead as 13 outstanding finalists are revealed in the battle for the country’s top toasted sandwich.

by Rebecca Caughey

Cook & Nelson Conversations 02: Joe McClure, co-founder McClure’s Pickles

Brothers Bob and Joe McClure can’t actually recall the first jar of pickles they made, having started when they were just toddlers helping their parents pickle during the summer months. The brother’s family were the guardians of a top-secret recipe handed down for generations and held by their Grandma Lala.

by Noel Hutchinson

Cook & Nelson Conversations 01 with Nick Brown, owner/founder of Cook & Nelson.

Welcome to Cook & Nelson Conversations, where, once a month we highlight one of our favourite people, be it a local creative / artist / hospo friend or quite simply anyone we think you’ll be interested to get to know more. To kick off the series is Nick Brown, co-owner and founder of Cook & Nelson.

by Rebecca Caughey

Grills At The Ready: Great NZ Toastie Takeover Back & Bigger Than Ever

The Great New Zealand Toastie Takeover, the nation’s premier toasted sandwich contest, is back for a fifth year and commences tomorrow (13 April), ready to titillate taste buds right around the country. The popular competition has been steadily gaining momentum, with last year’s contest attracting more than 120 entries and serving up an incredible 80,000 gourmet toasties. But those numbers have taken off for 2022, with 185 venues participating from Waitangi in the north to Lumsden in the south – an increase of 53% on last year.This year’s entries are a mix of iconic eateries and local gems, made up of bars, restaurants, cafes, a boutique hotel, an iconic cinema, breweries, food trucks, hole-in-the-wall serveries, a winery and even an RSA. Other unique entrant locations include a bowling alley, salmon farm, destination cheese store, and the Bluebridge Cook Strait ferry.The competition rules remain the same as previous years. Each toastie must be sandwiched between two slices of bread and able to be eaten by hand if necessary. The toasted sandwich must also contain cheese (or an acceptable vegan substitute) and pickles from the McClure’s Pickles range. Everything else is up to the toastie maker’s imagination – and those imaginations have certainly been in overdrive this year.A wide array of ingredients can be found across the entries in 2022, including brisket, bacon hock, buttermilk chicken, beer-poached beef, lamb chops, and venison mince, while entrants have been equally adventurous with their toastie condiments – think homemade feijoa BBQ sauce, peanut butter, caramelised banana, confit beetroot, and the quintessential Kiwi onion dip. The trend towards vegetarian or plant-based entrants also continues, with 17 vegetarian and six vegan entries, with ingredients like vegan black pudding, plant ‘pastrami’, and cauliflower and facon bits on the menu. A keto toasted sandwich entry has also made the cut this year.With Easter and the school holidays looming, it’s the perfect time for Kiwis to hit the road and check out a few of the entries, with a list of the competing eateries and a description of their toasted sandwich creations available at toastietakeover.com/find-your-nearest-toastie.Last year’s Great NZ Toastie Takeover was won by Steve MacDougall from Mollies in Blenheim with his Mo Jo Pork Cuban with a Twist. With slow roasted 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 true standout for customers and the competition judges.The People’s Choice Award, which was awarded to Toastie Picton last year, will also return in 2022, giving Kiwis the power to vote for their favourite participating eatery and toasted sandwich. More information on the People’s Choice Award can be found at the competition website. Judging begins tomorrow (Wednesday, April 13), with the 12 finalists from each of the six competition regions revealed on June 22. The supreme winner will be revealed on July 27. A group of approximately 30 judges overseen by head judge Kerry Tyack will be casting their eyes (and taste buds) over this year’s entries. Judging will be split into the following six regions: Auckland/Northland; Waikato/Bay of Plenty; Central North Island; Wellington/Lower North Island; Upper South Island (including Christchurch and West Coast); and Lower South Island. Each toastie will be scored on a set criteria, including presentation, effectiveness of preparation technique, eatability, taste, innovation, and originality. The competition’s grand toastmaster and McClure’s Pickles founder, Detroit based Joe McClure, will then visit the finalists to sample the entries and liaise with Tyack to determine New Zealand’s top toastie for 2022.McClure says he’s humbled by the number of entries, especially given the tough couple of years the hospitality industry has faced.“What an incredible list of entries - I’m blown away by the sheer number and the quality of the entrants, as well as the time that has gone into developing some innovative and incredible sounding toasted sandwiches. Covid-related restrictions permitting, I’m really looking forward to returning to one of my favourite countries to judge the top toasties in June.”All Great NZ Toastie Takeover finalists will receive a case or pail of McClure’s Pickles and dine-in vouchers to give away to locals via social media. The People’s Choice winner will also receive a case of McClure’s pickles and dine-in vouchers.The supreme winner will walk away with a year’s worth of pickles, more dine-in vouchers, a toastie trophy and, most importantly, bragging rights to the best toasted sandwich in the country. Previous competition winners include Steve MacDougall from Mollies, Hotel D’Urville in Blenheim (2021), Romeo Dowling Mitchell from Hungry Hobos Dunedin (2020), and Joseph Walker from the Hokitika Sandwich Company (2019). Go to toastietakeover.com for more info and follow @cookandnelson on Instagram for regular competitions and updates.

by Rebecca Caughey

Cook & Nelson's Christmas Stocking Fillers

Fill your Christmas stockings this year with goodies from Cook & Nelson, purveyors of some of the most exciting and exceptional fare crafted by the best artisan producers in the world.

by Cook & Nelson

Pickle Week 2021: November 13th-19th 🥒

It’s kind of a big dill: NZ eateries embrace International Pickle Day Kiwis can once again relish the delights of International Pickle Day as eateries right around the country prepare to roll out their best pickle-inspired creations. While International Pickle Day may be officially recognised on November 14, New Zealand establishments have quite rightly dedicated an entire week to this auspicious occasion, with some very special menu items available to customers from November 13-19. Making a cameo appearance in Auckland for one day only on Saturday, November 13 is the DOE Donuts Pickle Doughnut. Made with cream cheese, feta and dill filling, slices of pickles, and topped with a pickle juice dill glaze, Auckland-based pickle fans would be wise to get in early before they all sell out. Also participating in Auckland - Best Ugly Bagels, Bird on a Wire, Brother’s Beer, Dedwood Deli, Hero Sandwich House, JoBros, Lowbrow, Peach’s Hot Chicken, Whitestone Cheese Bar and Winner Winner. Although many of the participating eateries can be found around Auckland, pickle enthusiasts in Hamilton, Hastings, Rotorua, Palmerston North, Wellington, Picton, Blenheim, Christchurch, Dunedin, and Queenstown can get in on the action too, with menu items that vary from decadent cheese toasties and elaborate burgers to crispy fried pickle snacks and special cocktails. A full list of participating eateries can be found below. Meanwhile, those in the South Island are in for a double treat, with two previous winners of the Great NZ Toastie Takeover serving up their popular pickle-inspired toasted sandwiches. Dunedin’s pickle connoisseurs can take another bite of the ‘Bat Out Of Hell’ from 2020 Toastie Takeover champs Hungry Hobos, while further north, the ‘Pete from Picton’ - a delicious salmon and pickle toastie – will be available from Toastie Picton, this year’s Toastie Takeover People’s Choice Winner. And the pickle love isn’t restricted to food items – the drink experts at Black Pineapple Co. have also come up with four limited-edition boxes including a McClure’s Mary (Bloody Mary box), Pickleback Box (including branded shot glasses), McClure’s Mary & Pickleback bundle and a Weekend at Frankie’s. While the legend of the pickleback origins vary, McClure’s Pickles maintains the pickleback originated in Brooklyn, USA in 2006 at the Bushwick Country Club where a bartender was eating McClure’s pickles when a customer came in. The two shot some whiskey, followed by McClure’s pickle brine. And hence the pickleback was born. Nick Brown of Cook & Nelson, the New Zealand distributor of McClure’s Pickles, says that while it’s been a difficult year for many, they still wanted to celebrate Pickle Week, support their customers, and encourage the public to also continue to support hospitality, wherever they are in the country. “Whether you fancy trying one of these special pickle-inspired items or something else that’s caught your eye on our customers’ menus, we’re encouraging everyone to support our hospitality industry where they can,” he says. “Everyone needs our continued support and Pickle Week is a great opportunity to do exactly that.” The International Pickle Day dishes will be available at participating eateries from November 13-19. The limited-edition Black Pineapple Co. Bloody Mary & Pickleback Boxes with McClure's Shot Glasses are available for purchase directly from Black Pineapple Co. here. For more information about the Pickle Day festivities and giveaways, go to www.pickleweek.co.nz or follow the Facebook or Instagram pages of McClure’s Pickles distributor, Cook & Nelson. See Pickle Precincts below. #pickledaynz PICKLE PRECINCTS NORTH SHORE Bird on a Wire: (Bird Club Sandwich) Brioche Loaf, Cos, Pulled Chicken, Bacon, Cheese, Bird Special Sauce, McClure's Pickles & Red Onion Winner Winner, Takapuna: Winner Winner cheeseburger with local Hereford beef, McClure's pickles, cheese, onion, mustard, mayo & ketchup Jo Bros Food truck at Farro Fresh Constellation Drive: Wagyu Burger: NZ wagyu beef patty, NZ cheddar, tomato, iceberg, onion, Jo Bros original sauce, make sure you add the pickles! (13/14 November, 10am until sold out) CBD Best Ugly Bagels: Pickolas Cage Bagel: McClure’s Pickles, Zany Zeus Cream Cheese, Tasty Cheese, Fresh Chopped Dill & Onion Soup Mix Hero Sandwich House: Jalapeno fried chicken scone with McClure's Pickles Whitestone Cheese Bar: - BBQ pulled pork, McClure’s pickles, sauerkraut, Totara tasty & Monte Cristo (sheep milk cheese) on sourdough + truffle roasted mushrooms, McClure's pickles, spinach, grilled brie on sourdough Bird on a Wire: (Bird Club Sandwich) Brioche Loaf, Cos, Pulled Chicken, Bacon, Cheese, Bird Special Sauce, McClure's Pickles & Red Onion UPTOWN Brother's Beer: McClure’s Pickles on sandwiches and throughout menu Lowbrow St Kevin’s Arcade: Hot Chicken Sando - Lowbrow hot spice fried chicken thigh, American cheese, McClure's Pickles or try the O.G Chicken Sando or Bronco Burger NEWMARKET Bird on a Wire: (Bird Club Sandwich) Brioche Loaf, Cos, Pulled Chicken, Bacon, Cheese, Bird Special Sauce, McClure's Pickles & Red Onion PONSONBY / GREY LYNN Doe Donuts: Doughnut : Cream cheese, feta, & dill filling, with slices of pickles, topped with a pickle juice dill glaze and a hunky piece of pickle on top. Only available Saturday 13 November until sold out Bird on a Wire: (Bird Club Sandwich) Brioche Loaf, Cos, Pulled Chicken, Bacon, Cheese, Bird Special Sauce, McClure's Pickles & Red OnionDedwood Deli: New York Reuben - slow cooked silverside, Swiss cheese, McClure’s pickles, sauerkraut, Dedwood sauce TITIRANGI Jo Bros: Deep fried McClure’s Pickles available 13/14 November at Street Feast REST OF AUCKLAND Brother's Beer, Onehunga & Orakei: McClure’s pickles on sandwiches and throughout menu Peach’s Hot Chicken, Panmure: Crispy fried McClure's Pickles with ranch dressing; plus McClure’s pickles throughout menu Winner Winner, Pukekohe: Winner Winner cheeseburger with local Hereford beef, McClure's pickles, cheese, onion, mustard, mayo & ketchup Bird on a Wire, Ormiston: (Bird Club Sandwich) Brioche Loaf, Cos, Pulled Chicken, Bacon, Cheese, Bird Special Sauce, McClure's Pickles & Red Onion HAMILTON Bird on a Wire, Hamilton East: (Bird Club Sandwich) Brioche Loaf, Cos, Pulled Chicken, Bacon, Cheese, Bird Special Sauce, McClure's Pickles & Red Onion Cream: Cream Eatery Cheeseburger with McClure’s pickles Winner Winner, Hamilton East: Winner Winner cheeseburger with local Hereford beef, McClure's pickles, cheese, onion, mustard, mayo & ketchup HASTINGS Black Betty BBQ: Double Smash Cheeseburger with McClure’s Pickles ROTORUA Okere Falls: Reuben Sandwich featuring McClure’s Pickles PALMERSTON NORTH Crafted & Co (Food Trucks): Meat, Cheese, Pickle with Double Wagyu Pattie, Double Bacon, Double Cheese, Double Pickles and Mac Daddy Pickle Sauce on a toasted Brioche Bun WELLINGTON Eva Beaver: Pickle inspired menu for the week featuring Deep Fried Pickles, Pickle Mac & Cheese and more! Dirty Burger: McClure’s pickles available throughout the menu & add extra pickles for free to any burger when you order via the app or online at dirtyburger.nz Winner Winner: Winner Winner cheeseburger with local Hereford beef, McClure's pickles, cheese, onion, mustard, mayo & ketchup Best Ugly: Pickolas Cage Bagel: McClure’s Pickles, Zany Zeus Cream Cheese, Tasty Cheese, Fresh Chopped Dill & Onion Soup Mix PICTON Toastie Picton: Pete from Picton - Marlborough salmon, cream cheese with lemon, dill and capers, McClure’s pickles and Parmesan garnish. People’s Choice Winner, Great NZ Toastie Takeover 2021 BLENHEIM Mollie’s Eatery: Deep fried McClure's Crinkle Cut Pickles served with apple chilli gel CHRISTCHURCH Bacon Bros: All of their beef burgers including Andy the Electrician, Shane the Legend, Mark the Snowboarder and The Man Mountain, as well as Picklebacks at the bar Civil & Naval: Fried Chicken or Cauliflower with Big Mac Sauce and McClure’s Garlic & Dill Pickles DUNEDIN Hungry Hobos: “Bat out of Hell” toasted sandwich featuring homemade meatloaf (made to Grandma's recipe), creamy mashed potato, gravy, aged cheddar and McClure's Sweet & Spicy pickles slathered between herb-buttered ciabatta. Winner, Great NZ Toastie Takeover 2020 QUEENSTOWN Love Chicken: Love Chicken’s Southern Mac and Cheese Toastie. Southern-fried Bostock's organic chicken, sandwiched between two slices of white bread, topped with a three cheese mac & cheese, grilled onions, smoky mayonnaise and finished off with a dozen McClure’s pickles.

by Noel Hutchinson

Free Download: Green Shoots x Seedlip Cocktail Recipe E-Book 🍸

by Rebecca Caughey

Grow Your Own Cocktail Garden with Seedlip

As the art of gardening continues its pandemic-induced renaissance, Seedlip has partnered with local guided gardening brand Green Shoots to offer green-fingered Kiwis a new growing project for spring. The very special limited edition Seedlip Cocktail Garden Kit enables Seedlip fans to grow, cultivate, and harvest their own herbs and edible flowers to use in their cocktail creations. Perfect for smaller gardens or apartment living, the guided gardening kit contains nine different herb and edible flower seedlings. The kits include two each of the following in mini peat pots: Borage (also known as starflower), coriander, cosmos (colourful daisy-like flowers), fennel, lovage, rocket, sage, Thai basil, and viola (sweet violet). Each kit also contains plant markers, fertiliser, how-to gardening instructions, and one 700ml bottle of Seedlip. Once planted, the seedlings should be ready for harvest from around three weeks. Each kit comes with a Seedlip e-book which contains nine spring cocktail recipes and suggestions for using each edible herb and flower garnish once they’ve blossomed. Gardeners will be guided as to which plant complements their favourite Seedlip tipple – or they can simply enjoy their Seedlip and tonic over ice with a garnish they know has been lovingly grown at home. Green Shoots is the brainchild of Katie Jacobs, who inherited her passion for gardening from her mother and grandmother. Jacobs launched her Guided Gardening business in 2020, with Garden Seedling Kits and other select gardening products as a way to offer people hassle-free gardening solutions, regardless of the space and skills they have. She describes the kits as “almost a complete garden in a box”, with other options available, including the Fragrant Herbs & Salad Seedlings Kit, a Pick & Mix Seedlings Kit, the Leafy Green Lovers Seedlings Kit, and the Vegetable Medley Seedlings Kit. Our very own Rebecca Caughey, immediately fell in love with the Green Shoots Guided Gardening Kits when she found them online. “Seedlip views itself first and foremost as a nature company, so we’re really excited to partner with Green Shoots. We love Katie’s vision and that she can help so many novice, time-poor gardeners and mums teaching young kids by making this as easy as possible,” she says.“And there’s just something about growing and harvesting your own food and produce, it just tastes that little bit better so we hope this limited edition kit inspires novice gardeners to get outside and give it a go”. The simple four-step process - prep the soil, plant the seedlings, fertilise, then water – means people can start gently harvest their herbs and flowers three weeks later. Customers can then create their own cocktails from seed to lip, and while Seedlip is a distilled non-alcoholic spirit, the kits also include a couple of low alcohol recipe ideas.The kits are available for Auckland delivery only and can be ordered via Greenshoots here. They retail at $99.99 plus $10 delivery for 1 x bottle of Seedlip, 18 seedlings, 18 plant markers, fertiliser and the guided gardening instructions and recipes.

by Rebecca Caughey

South Reigns Supreme Again in Great NZ Toastie Takeover

The South Island is once again home to the country’s tastiest toasted sandwich with a relatively new Blenheim eatery taking top honours in the Great NZ Toastie Takeover. Chef Steve MacDougall from Mollies Bar & Eatery (attached to boutique Hotel d’Urville) has won the competition with his toastie creation, the Mo Jo Pork Cuban with a Twist. With slow roasted pork belly, provolone, chimichurri, American mustard, McClure's Pickles and apple chilli gel slathered between toasted sourdough and served with kumara crisps, the sandwich has been a standout for customers and competition judges alike. MacDougall’s win marks the third in a row for South Island eateries, with Joseph Walker from the Hokitika Sandwich Company taking the title in 2019 and Romeo Dowling Mitchell from Dunedin’s Hungry Hobos winning in 2020. MacDougall has previously made the finals of the Great NZ Toastie Takeover while working for Blenheim’s Vines Village Café in 2019 - and his win this year follows a particularly tough 2020 for the chef. He was made redundant when the Covid pandemic forced the temporary closure of the café and spent nine months at home looking after his young son before taking on the head chef role at Mollies in December. MacDougall says he was determined to give the Great NZ Toastie Takeover another crack after coming so close to a win in 2019. “Falling at that last hurdle always bugged me, so it was my mission to re-enter the competition, not only to win but because I love the pickles,” he says. “I am honoured, overjoyed and overwhelmed to have won this time around. My 2019 entry [a slow roasted duck toastie] wasn’t for everyone, so this year I tried to please as many as possible with a combination of flavours. I based the whole thing on the classic ham and cheese toastie but took it to a whole new level. “There were the McClure’s pickles and the slow cooked pork belly where the marinade was turned into a sauce that was also added to the toastie. I wanted to hit all the flavour notes in the sandwich - sweet, spicy, heat, sour and savoury. Crunch and texture and temperature were all considerations, too. It really was a labour of love.”Head judge Kerry Tyack says MacDougall’s sandwich was top amongst another superb selection of terrific toasties for 2021. “Pulled pork, smoky beef, salmon, venison, fried chicken, tofu, ciabatta, sourdough and rye – they all found their way into the hands of toastie lovers this year. It really was so difficult to choose a winner,” he says.“In the end it came down to which toastie impressed most across all criteria. Mollies nailed it. They delivered a perfectly presented stack, comprising expertly toasted bread and a generous portion of pork, with apple, pickle, mustard and cheese adding interest and texture. “It was a well-orchestrated and harmonious partnership that felt like comfort food through and through. The extensive use of house made components was impressive and the locally made hot sauce was to die for. Judicious use of two variants of McClure’s pickles sealed the deal.”The competition attracted more than 120 entries nationwide and saw more than 80,000 toasties served up over the duration. Co-owner and founder of McClure’s Pickles Joe McClure was unable to be in New Zealand again this year for judging but was involved in the process every step of the way and offered his congratulations to Mollies and MacDougall for the win and to all of the finalists.“I have heard the feedback from the judges and there’s no doubt that Kiwis know how to make a great toasted sandwich,” he says. It was clear to them that consideration had been given to the role of each ingredient and how it would contribute to the overall enjoyment of the toastie and in particular the mouthfeel, ensuring the ingredients complemented and also contrasted”.The Great NZ Toastie Takeover competition criteria required sandwiches to be toasted between two slices of bread and able to be eaten by hand. The toasties also needed to contain cheese and McClure’s pickles, with all the other ingredients entirely up to the entrant’s imagination.Twelve finalists were selected from the 120 entrants and were all judged on the same criteria, including presentation, effectiveness of preparation technique, eatability, taste, innovation and originality. Steve MacDougall and Mollies Bar & Eatery now have bragging rights to the top toastie award by way of bespoke Rikki Berger* trophy, a year’s worth of McClure’s Pickles, and $500 in vouchers to give away to customers. The toasted sandwich remains on the menu Tuesday to Saturday from 4:00pm onwards, until the end of August.

by Rebecca Caughey

Finalists Revealed in Hunt For NZ's Top Toastie

The 12 finalists battling for bragging rights in this year’s Great New Zealand Toastie Takeover have been revealed – and they show the country has well and truly upped its toasted sandwich game. The finalists hail from Auckland (three), Tairua, Mount Maunganui, Hastings, Clareville, Wellington, Picton, Blenheim and Dunedin (two), and have been chosen from a pool of more than 120 delicious entries nationwide. Finalist eateries include an historic pub, brewery, restaurants, burger bar, bakery, food trucks and even a boutique hotel. Last year’s Supreme Winner from Dunedin’s Hungry Hobos is in the running for the title once again with their tantalising Sweet & Spicy Pulled Carrot toastie - but the competition is tough with a range of other carefully curated sandwiches also in the mix. Competition criteria required sandwiches to be toasted between two slices of bread and – like all respectable toasties – able to be eaten by hand. The toasties also needed to contain cheese and McClure’s Pickles, with all the other ingredients left entirely to the entrants’ imaginations – and imaginations they certainly had with vegetarian and vegan finalist entries in the mix and a variety of mouth-watering protein and flavour combinations. And the finalists are: AUCKLAND / NORTHLAND Churly’s Brew Pub (Mt Eden): Southern Swine - Smoked ham hock rillette, house made pimento cheese, McClure's Sweet & Spicy Pickles, garlic aioli, zesty ranch dressing. Served with fries. The Daily Goods (Pukekohe): The Smoky Loaf - Bacon wrapped meatloaf, shaved and toasted with McClure’s pickles, three cheeses and smoked garlic mayo on sourdough. The Occidental (Auckland CBD): "BRT" Beef Rendang Toastie - Indonesian style rendang, Emmental cheese, McClure's Sweet & Spicy Pickles, served on toasted brioche with prawn crackers. WAIKATO / BAY OF PLENTY / COROMANDEL / ROTORUA Johnny's Tairua (Tairua): Tairua Time - 100 grams NZ Wagyu beef, McClure's Sweet & Spicy pickles, caramelised red onion, Swiss gruyere cheese, house-made Johnny mac sauce, Old Yella Habanero mustard on brioche bread. Fire Restaurant (Mount Maunganui): White as Snow - Slow roasted, korma spiced merino lamb shoulder, McClure's Spicy Pickle Spears, American cheese, curry leaf, kasoori, and spiced buffalo curd. CENTRAL NORTH ISLAND Black Betty BBQ (Hastings): The Cornstar - Betty's Jalapeño Cornbread toast with 8-hour smoked black Angus brisket, McClure's Pickles, caramelised onion and cheddar sauce. *From 24 July moving to premises and opening Black Betty BBQ at 408 Warren Street Hastings. WELLINGTON REGION The Clareville Bakery (Clareville): Good-bye, Pork Pie! Toastie Takeover! Oh My! - Local free range pulled pork, McClure’s Sweet & Spicy pickles, Swiss cheese, hoisin special sauce, and house made kimchi sandwiched between two slices of locally grown durum wheat, sesame and McClure’s Pickle sourdough bread. Wilson Barbecue (Wellington): The Spicy Smash - 100g brisket smash patty, blue cheese, sliced jalapeños, caramelised onion, McClure's Sweet & Spicy Pickles, mayo and American cheese sandwiched between two perfectly golden slices of German sourdough. UPPER SOUTH ISLAND Mollies Bar and Eatery (Hotel d’Urville, Blenheim): Mo Jo Pork Cuban with a Twist! - Slow roasted pork belly, provolone, chimichurri, American mustard, McClure's Pickles with apple chilli gel on toasted sourdough with kumara crisps. Toastie Picton (Picton): Pete from Picton - Marlborough salmon, Pete’s legendary cream cheese flavoured with lemon, dill & capers, McClure’s Pickles, parmesan garnish. LOWER SOUTH ISLAND Hungry Hobos (Dunedin): Sweet & Spicy Pulled Carrot - Slow-cooked pulled carrots in peanut butter BBQ sauce, layered with aged cheddar and McClure's Sweet & Spicy pickles, grilled in herb buttered ciabatta. (Vege). Morning Magpie (Dunedin): Miso Mushroom - Miso mayo, house walnut pesto, pepper rocket, miso portobello mushrooms, house kimchi and McClure's Sweet & Spicy Pickles on pan fried organic sourdough. (Vegan). Each finalist will now receive a case of McClure’s Pickles and dine-in vouchers which will be given away via social media this month. More than 60,000 toasties have been served up since this year’s competition began in mid-May, with 30-plus judges scoring the 120 entries. Head judge Kerry Tyack says the standard of competition this year has been top notch. “Just when we thought our enthusiasm for toastie innovation may be slowing, along comes some of the finest toasties we have had since the Takeover began,” he says. “Not only were this year’s entries a step up in the creativity stakes, it’s clear the critique from previous years has been taken on board. Entrants delivered toasties that were made better, held their shape, and had better balance. There were fewer battles between meat and cheese, a more even spread of ingredients, and less jarring of flavours competing for attention. “These toasties were the result of a more thoughtful, more considered approach, and better cooking. And, damn, they tasted good.” The competition’s toast-master royale will now visit all 12 finalists to sample their entries before liaising with Tyack and McClure’s Pickles co-founder Joe McClure to determine New Zealand’s top toasted sandwich. The creations will again be judged on presentation, effectiveness of preparation technique, eatability, taste, innovation, and originality. The supreme winner of the Great New Zealand Toastie Takeover will be announced on Friday July 30 and will walk away with a year’s worth of pickles, more dine-in vouchers, a toastie trophy, and the well-deserved reputation for the best toasted sandwich in the country.

by Cook & Nelson

Making chocolate 100% slave free with Tony’s Chocolonely

We are delighted to introduce New Zealand to Tony’s Chocolonely: A chocolate company that’s as crazy about chocolate as they are about people. Tony’s Chocolonely was founded in 2005 after three Dutch journalists discovered that the world’s chocolate giants relied on slavery. Unfortunately, it’s been 15 years and the world’s largest chocolate makers are still profiting from illegal labor on cocoa farms in West Africa. At Cook & Nelson, we’re proud to be the distributors of Tony’s Chocolonely to New Zealand because we support their vision for a world where the pleasures of chocolate are shared fairly between farmers and friends alike. Crazy about chocolate, serious about people. The colourful wrapping is a testament to the exciting flavours inside, from classic milk to white-raspberry-popping candy (and the consistency is incredible)! But beneath the bright packaging, the unequally divided chunks tell a serious story about the unfairly distributed profits in the cocoa industry. Until slave free chocolate is the norm, those rugged chunks continue to serve as a stark reminder of what’s.. well.. not to love about chocolate. View the range.. Chocolate can be a powerful force of change. Tony’s ‘recipe’ for 100% slave free chocolate involves working together with farmers to provide long-term business and agricultural support so that they can earn a decent income. The choices we make and the chocolate we choose can end the suffering that chocolate giants still profit off today. Slavery should never be an ingredient in the first place. Make the fight for 100% slave-free chocolate less lonely. From October 1st 2020, you’ll be able to purchase chocolate that betters the world direct from us or at any good food retailers. Together, we can make illegal child labour and modern day slavery a shame of the past. We see two futures for the cocoa industry. They both involve chocolate, but one doesn’t leave a bitter taste in our mouth. Which one will you choose? Get involved! Receive updates on the Tony’s mission * indicates required Email Address * First Name Last Name

by Cook & Nelson

Cook & Nelson in NZ Herald Viva

Favourite Things: Cook & Nelson Founders Nick Brown and Rebecca Caughey The founders of Cook & Nelson, a high-end wholesale food importer, share their most adored objects By Sarah Downs You could take a guess as to what Nick Brown and Rebecca Caughey do for a living by having a snoop in their kitchen. Jars of pickles, ketchup, and fiery barbecue sauce invade every inch of the fridge. Maple-syrup bottles, jewel-bright jams, and olive oil containers fill the pantry. The founders of Cook & Nelson, a high-end wholesale food importer, say the hoard serves as quick and sometimes necessary inspiration. “Our fridge and pantry have been described as condimental,” says Becs, laughing. “A lot of the time cooking is about emptying out the condiments. There’s absolutely no room for anything else.” The couple are behind New Zealand’s introduction to, and quick obsession with, arguably the world’s best pickles, Detroit-based McClure’s pickles, and non-alcoholic spirit Seedlip, which are included in their succinct international range of food and drinks. The trick to local success, they say, is in the research, which sees them regularly attending trade shows, spend hours trawling overseas blogs, and nabbing recommendations from top chefs. Nick has just returned from another dining spree around Chicago, where he and Becs first tried the world-famous brisket at Lillie’s Q restaurant. They’ve since brought its creator, Charlie McKenna, to Auckland to host barbecue masterclasses for the public using his sauce range, also stocked on Cook & Nelson. “It’s about finding people who are committed to making the best products in the world,” says Nick. “We love great food and interesting stories so we look for people who have that.” The couple are clearly passionate about food. Nick has mostly worked in the food space and was previously a director of a food manufacturing company. Becs, on the other hand, formerly thrived in the music industry and managed Kiwi artists Shapeshifter and Ladi6 for more than a decade. Her schedule of international travel was then slowed by the arrival of their two children, and Becs joined forces with Nick to build on what was the first fruits of Cook & Nelson around 2014. It was Becs’ dad who came up with the name for the business and was inspired by their first office location in City Works Depot. “We were based on the corner of Cook and Nelson streets — Dad just looked up at the street signs and came up with it,” says Becs. “It then really started to suit the nod to English explorers and how we navigate the globe to find our products.” As they continue to slowly grow and evolve, Nick says they aren’t looking to compete with premium local product, but are instead looking to fill any gaps in the market. “We don’t want to go head to head with any domestic producers,” he says. “We think local is best. We’re responding to average or non-existent products so there is demand and interest.” Part of that is also about keeping an eye on consumer trends, says Becs. For example, providing a solution for the global shift towards drinking less alcohol. “It’s really rewarding being able to be part of a solution for a shift in habits,” she says. “That has wed to certain products and helped shape some of the ways we look at things now.” Nick adds that as a market space, New Zealand is “well ahead” in several ways compared to those overseas, and cites the amount of innovation coming from local and small businesses. “You can go into our supermarkets and see hemp products and cricket flours on the shelves now,” he says. “We’re able to be at the front of this movement to ‘eat better, drink less, buy fewer clothes’ which is exciting. “People are engaged, and confident in experimenting. We love being able to bring over other amazing products and show those to New Zealanders.” OUR FAVOURITE THINGS Cub Scout uniform. Photo / Babiche Martens 1 Nick’s Cub Scout UniformNick: I grew up in England, have travelled a lot, and haven’t kept much from my childhood so I treasure my Cub Scout uniform — complete with many badges. It connects me with my younger self, a useful reminder now I’m a dad. Sam Mitchell painting. Photo / Babiche Martens 2 Sam Mitchell Painting — LibertyBecs: This was a gift for our wedding by my late grandfather and reminds us of him daily. It was the first piece of art we ever chose together; we love the iconic images in it and the way it strikes everyone who comes into our house. It’s painted on Perspex, meaning it needed to be painted backwards and in reverse. Zoe & Morgan necklace. Photo / Babiche Martens 3 Becs’ Zap NecklaceBecs: Our kids are 5 and 3 and are currently obsessed by the notions of superheroes. They believe that my Zap necklace by Zoe and Morgan is a sign that I am a super hero and whisper “Super Mama” when they see it. This is something I hope they never grow out of! Pounamu nose flute. Photo / Babiche Martens 4 Pounamu Nose FluteBecs: After more than a decade of managing Kiwi band Shapeshifter, I gave up my music management career before the birth of our second child. As a farewell gift, the band commissioned and gifted me this incredible instrument of a hand carved pounamu nose flute from the West Coast. Although I haven’t mastered the instrument, looking at this reminds me of the journey we went through and experienced together. Skultuna bottle opener. Photo / Babiche Martens 5 Skultuna Bottle OpenerNick: We love beautifully crafted products that are steeped in tradition and history. Skultuna was founded in 1607 and is one of the oldest companies in the world. I was given a Skultuna bottle opener last year and it makes the very simple act of opening a bottle a joy.

by Cook & Nelson

Sip on a Seedlip this July

Here are some of the places you can try Seedlip around New Zealand! Auckland Han, Azabu, Culprit, Depot, Fed Deli, Fukuko, MASU by Nic Watt, Ostro, The Sugar Club, Burger Burger, Sid at the French Cafe, Vondel Waiheke Mudbrick, Tantalus Hamilton Hayes Common Wellington Flamingo Joe's, Gasworks, POP, The Borough Blenheim Vines Village Christchurch OGB, Sawyer, City Social, Southside Social Queenstown Rata, The Nest at Kamana, Red's Bar, Eichardt's, La Rumbla (Arrowtown) Dunedin Moeity

by Cook & Nelson

Cook & Nelson is shaking up the traditional hamper just in time for Christmas - THE DENIZEN

Cook & Nelson is shaking up the traditional hamper just in time for Christmas Words Margie Cooney | 7 Nov 2017 Earning its stellar reputation by sourcing premium culinary products from top producers around the world, it comes as no surprise that Cook & Nelson is ensuring its new line of hampers transcends the ordinary. Choosing to discard the conventional wicker-basket-with-cellophane formula, it has teamed up with cardboard engineer Mat Bogust to create packaging that aptly reflects the beauty and intrigue of the products housed within. The intended result creates a process of unwrapping, designed to build anticipation and inject a touch of the magic often missing from modern-day gift-giving. Some of the artisanal fare comprising the packages includes Five Olive Oil (from Thessaloniki), Haku Shoyu Soy Sauce (from Kyoto) and McClure’s Pickles (from Detroit). Redefining the hamper as we know it, Cook & Nelson has elevated it beyond the realm of hodgepodge products and school hall auctions, turning it into a premium gift to be proud of. https://www.thedenizen.co.nz/gastronomy/cook-nelson-hamper/

by Cook & Nelson

The Redefined Hamper with Worldly Items - VIVA

VIVA : The Redefined Hamper with Worldly Items The unique and thoughtfully designed packaging isn't even the best part about these hampers

by Rebecca Caughey

Huffman's Wins Big At The World Hot Sauce Awards!

We are excited to share the news that one of the products we range has just been declared World Champion. The World Hot Sauce Awards awarded Huffman's Hot Sauce first place with a GOLD in the Pepper Blend category at this years awards ceremony held in the States. Huffman's Hot Sauce was amongst hundreds of products from over two hundred and thirteen companies representing thirteen countries at this years World Hot Sauce Awards where they were awarded first place with Gold and the title of World Champion in the Pepper Blend category. Grab a bottle of this world beater here

by Rebecca Caughey

Winter Is Coming!

With Autumn upon us it's time to dust off the waffle maker and knock up some batter. We've found the perfect accompaniment in Noble's gorgeous range of Maple Syrups... These barrel matured maple syrups are not your typical grocery shelf substitutes so expect to pay a little more but we can promise every cent is worth it! Noble’s Tonic 01: Tuthilltown Bourbon Barrel Matured Syrup, has an unexpected edge that delivers an initial warm blast of sweet amber grade maple, with a bourbon-fueled punch straight to your taste buds. The impact of flavor will make your mouth sing in delight, and amplifies any food you pair with it. Noble's Tonic 02: Tahitian Vanilla Bean & Egyptian Chamomile Blossom Mature Maple Syrup is simply sublime! The delicate floral and fruity aromas of vanilla and chamomile reach you first before the buttery almost apple like flavour arrives to set your taste buds tingling and your soul soaring! Whether savory or sweet, Noble delivers and will leave you truly satiated! Available now from Neat Meat Ponsonby, The Village Barn, Meat On Ponsonby, and a new shelf daily!

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