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Pickles, feta and raw fish: How to jazz up the classic Kiwi toastie
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New Zealand cuisine has come a long way since then, and cafés, bakeries and eateries now offer more elaborate and refined toasties. “In toasted sandwich land, winter is the time for slow cooks and braises,” says star chef and Auckland’s Homeland food hub co-founder Peter Gordon. “I would nominate Homeland’s pulled beef, kimchi, grain mustard, grated tasty cheese, and Dusty Apron sourdough as a really good wintery toastie.
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Homeland s resident ‘Toastie Master’ and senior Chef de partie Bill Cosgrave with their pulled beef, Kimchi, grain mustard, grated Tasty cheese, and Dusty Apron sourdough. “It’s luscious and has a nice gooey unctuousness and then the kimchi just adds that punchy thing, and the mustard just underpins it all.”