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Grow Your Own Cocktail Garden with Seedlip - Cook & Nelson

Grow Your Own Cocktail Garden with Seedlip

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.

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News – 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.

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North Island Lays Claim To Country's Top Toasted Sandwich

News – 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.

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

News – 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.

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Pickle Week 2021: November 13th-19th 🥒 - Cook & Nelson

News – 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.  

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South Reigns Supreme Again in Great NZ Toastie Takeover - Cook & Nelson

News – 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.

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Finalists Revealed in Hunt For NZ's Top Toastie - Cook & Nelson

News – 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.

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Making chocolate 100% slave free with Tony’s Chocolonely - Cook & Nelson

News – 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

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Cook & Nelson in NZ Herald Viva - Cook & Nelson

News – 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.

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Sip on a Seedlip this July - Cook & Nelson

News – 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

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

News – 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/

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News – 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

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News – 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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