August 5, 2024 • 14 mins
It's August... which means Wellington on a Plate is once again hitting the capital's bars and restaurants.
The Burger Wellington competition is also back for another year, with more than 196 burgers and 238 venues taking part.
Event organiser Beth Brash joined Nick Mills and Max Towle in the studio with three entries; a calamari burger, a sirloin burger, and a 'jenga' dessert burger.
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Speaker 1 (00:07):
You're listening to the Wellington Mornings podcast with Nick Mills
from News Talk.
Speaker 2 (00:11):
Said, b it's August, which means Willington on a Plate
has arrived and returning again. Is the Burger Wellington competition
where restaurants and bars around the city create the ultimate
burger and the hope of taking out the public vote.
It's enormously popular and always I always look forward to
a few of the burgers around town.
Speaker 3 (00:30):
Joining me in the studio. Is our news boss here,
one of our.
Speaker 2 (00:34):
News bosses here, Max Toll because he's going to be
one of the head tasters as well. And also Beth
Brash from Wellington a Plate. Hi, Beth's good to see
you again. Thanks right, let's what have I done wrong
with the wrong microphone on?
Speaker 3 (00:48):
There you go?
Speaker 4 (00:49):
There we go?
Speaker 5 (00:49):
Oh, good morning, thank you.
Speaker 3 (00:51):
Thanks Max. I'm glad, I'm glad. I'm glad to have you.
Speaker 2 (00:53):
Okay, Beth, tell us about wanting to on the plates burgers,
come on, tell us give us a background and let
people understand what we're trying.
Speaker 3 (01:00):
To create here.
Speaker 1 (01:01):
Yeah.
Speaker 6 (01:01):
So visa Wellington a Plate's been going for sixteen years
and then in year two actually we bought in the burgers.
So the burger part of it has been going for
fifteen years and it is just more popular than ever.
Speaker 5 (01:15):
This year we've got around.
Speaker 6 (01:16):
Almost two hundred burgers taking part, and yeah, it's just
it's sort of got a bit of a cult status,
you know, lots of it's a great office activity.
Speaker 5 (01:26):
Everyone goes out.
Speaker 6 (01:27):
I think I sort of feel like the average of
you know that people do every year is around ten,
you know really, I mean, you know, like you talk
to people and they take them off.
Speaker 4 (01:38):
I did more than ten last year.
Speaker 3 (01:40):
Yeah, you were, you are above average.
Speaker 4 (01:43):
That's how I'm usually described.
Speaker 2 (01:46):
You obviously haven't met back before, right, so, I mean
we've had some obviously very hard times in hospitality. It's
well documented, you're not you know, so is this coming
a good time? And do you think it'll be as
successful as past years with the economy being like it is?
Speaker 6 (02:03):
I think it is definitely more important than ever. The
festival itself started in two thousand and nine, so that
was off the back of the GFC. So the original
purpose is about getting people off their couches, out of
their houses and that last month of winter and into restaurants.
Speaker 5 (02:21):
So you know that definitely feels important.
Speaker 3 (02:25):
What are you looking forward to most?
Speaker 6 (02:28):
I love the chat, you know, I think particularly around
burgers that we're now in our second day and you
know already the chatter is starting. We've got a few
burger influencers who've given, you know, their opinions on things
which you know will impact you know, how many people
go along to those places.
Speaker 4 (02:46):
So there's quite a popular Facebook page, isn't that. The
reviews are already steaming in at the moment, and you
get the certain people who seem to be posting three
reviews a day, and I wonder how they can get
around all these places. But the Facebook page is definitely
a source I feel for people to see what's being
liked at the moment, what they should try.
Speaker 5 (03:04):
Totally.
Speaker 6 (03:05):
Yeah, I think when you've got almost two hundred, you know,
no person people have tried, Well, someone one year did ninety,
which is yes, which is crazy to me. Butts like
at the end of it, yeah, actually why did it start?
Speaker 3 (03:22):
Yes, we're going to do it. The entree.
Speaker 2 (03:24):
We've got an entree in a made in dessert right
which which we're all going to taste and try it.
Speaker 3 (03:28):
Right, Have you got them in front of you.
Speaker 2 (03:32):
Myrtle, Myrtle, give us tell us about Myrtle's burger the
squid game.
Speaker 3 (03:36):
Now, that's that's obviously a play on names.
Speaker 5 (03:38):
Yep.
Speaker 3 (03:39):
Yeah.
Speaker 6 (03:39):
So the theme this year is play with your Food,
So most of these actually fit within theme, which is
really cool. So we've got spiced kalamari with yuzu koshu,
pickled dikon kutsu sauce and lemon, and a myrtle fried
Japanese milk bread bun with shoe string fries and kalamari.
Speaker 2 (03:57):
So how quickly, how quickly did did Max get into that?
Did you see what Max did? He didn't even take
a charge.
Speaker 4 (04:04):
I heard my boat.
Speaker 5 (04:05):
You just went, I don't need to listen.
Speaker 2 (04:07):
I want because I don't want to waste. I don't
want to waste that whole burger. That burger looks that
looks like a good burger.
Speaker 5 (04:13):
It's fantastic.
Speaker 3 (04:13):
I borrow your knife.
Speaker 4 (04:15):
Where did you say this was from Myrtle? Myrtle recommended
Myrtle to me a few months back?
Speaker 2 (04:21):
I have I have recommended myrtleer but to you saying
that you know, the bread is fantastic and the sandwich
is are fantastic.
Speaker 6 (04:27):
Cutting half the Yeah, I'll have the other half.
Speaker 3 (04:29):
You have the other half.
Speaker 6 (04:30):
God to finish itxs Mex has taking that all for himself.
Speaker 3 (04:35):
I know he's greedy like that, doesn't Max? But sorry,
we are a this is really good. We're a little
bit loose, but I'm going to take a bite out
of that. Max. Can you take over for a second?
Will I take you?
Speaker 4 (04:44):
What are we?
Speaker 5 (04:45):
What are we tasting?
Speaker 4 (04:46):
Well? The squid is delicious. Usually I wouldn't order a
fish burger or something like this. I tend to just
look for the beef options. But as a squid burger
and something I wouldn't usually order, I could definitely finish
this off pretty handily, to be honest, can I ask
you bet? In recent years I often think of the
best burgers, not just last year, but over the course
of Burger Wellington. I think of the Huxley's entry a
(05:08):
couple of years ago. There was a LeRoy's entry like
four or five years back that was just amazing. Over
the years, what do you remember most as an entry
standing out?
Speaker 5 (05:16):
Yeah?
Speaker 6 (05:18):
I think there's I think there's two schools of burger
eaters in Wellington and we hear from both of them,
and like some people just want a really classic burger,
and so this year the Lucky Burger. It's like this schnitzel.
And we've got some classic cheeseburgers as well, you know,
and so some people really seek those up. Then you've
got other people that kind of go a little bit
(05:39):
out of the crazy, go crazy, and you know, and
it's really interesting seeing both of those schools of people.
They think they're the right ones and then kind of
have strong opinions about the others.
Speaker 4 (05:51):
You often see quite a few smash burgers these days.
Speaker 2 (05:54):
I love a good smash burger. Yeah, yeah, yeah, smash
Burger's great.
Speaker 3 (05:57):
Let's go on to the main, which is the bridge,
which is the old what it was Cambridge Hotel, Cambridge
Hotel of course. Uh dip dip, hooray. Tell us about
all right.
Speaker 6 (06:07):
We have grilled sirloin steak with melted cheddar pisto, lightly
pickled vegetables, and crispy onion rings and a Britzlemania bun.
Speaker 3 (06:15):
You're taking that away from me. I'm going to finish it.
I took one bite of the burger. They take it
away from that. By the way that we wong We've
got a squid burger is really really hard, Max. You
got your burger.
Speaker 4 (06:28):
A lot of meat in this one, which I love
to see.
Speaker 6 (06:30):
The fun thing about this one is so we've got
the fries and then a palette of three colorful dipping sauces,
a mustard sauce, kitchup, and my favorite glitter gravy.
Speaker 5 (06:39):
And it is very very glittery.
Speaker 6 (06:41):
And so they've provided a few paint brushes so you
can paint those onto you.
Speaker 5 (06:45):
Maybe you're fun or.
Speaker 3 (06:46):
You're are you ready to take over again?
Speaker 4 (06:50):
Not a mustard fan at all, but I like there's
three options. Yes, I'm just gravitating towards the gravy here.
Speaker 5 (06:56):
Yeah, it looks great.
Speaker 4 (06:57):
There's a lot of meat in it, which I love.
Be burger option of onion rings and fries as well,
which is fantastic. I know a lot of people prefer
onion rings to fries. Cambridge Hotel not a place I'd
usually gravitate towards, but this is a damn good burger
as well.
Speaker 5 (07:11):
Tell you what I feel like, you're a star.
Speaker 3 (07:14):
I go to the Cambridge all the time. I love
the Cambridge.
Speaker 6 (07:16):
But I think this is the great thing about well,
the on a plate right like you read through and
you're like, wow, that sounds good and then you're like, hey,
I don't normally go there. So the winner last year
was Chetan at One and that's a hotel restaurant and
you know, not somewhere that probably it's also up on
like the seventh floor of the hotel, so it's not
something that you walk past would typically go to. And
(07:39):
that was like one of those word of mouth places
that on the Facebook page just started to get that
word of mountain and by the end, yeah, they were
just absolutely humming.
Speaker 4 (07:49):
But the hotel ones are interesting because they often hire
really good chefs, right because they can afford to pay.
There's one on Wakefield Street, Oh.
Speaker 5 (07:56):
The Bolton No no, no, doesn't across the road hotel.
Speaker 4 (08:01):
Underneath the hotel where the Hippopotamus Bar used to be
opposite the park were Tipup it Is.
Speaker 5 (08:06):
And Asian Qt Hotel. So Hot Hot.
Speaker 4 (08:10):
Sauce a few years ago came out of nowhere. It
was my favorite burglar of the year. I'd never have
gone there anyway, but it looked really good. Tried it
and Hot Sauce was a standout for me that year.
Speaker 5 (08:19):
Yeah, I love it.
Speaker 2 (08:20):
Right, let's move on to the library. They've got the
Jinger jelly tip. Now that sounds interesting, doesn't it, say
the least, it looks like there's a few calories there.
Speaker 6 (08:30):
So we've got raspberry dark chocolate and vanilla jelly tip tip.
Speaker 2 (08:35):
Jinger, she's trying to take away, but she's trying to
take away my b I want that, but I want that.
Speaker 3 (08:41):
I don't mind the so my favorite.
Speaker 6 (08:44):
So yeah, raspberry dark chocolate and vanilla jelly tip. Ginger
blocks with a wild, very cooly.
Speaker 3 (08:49):
Kitchen ice cream. Yeah, are they?
Speaker 5 (08:52):
Yeah? So they've made Yeah, you get in there.
Speaker 6 (08:57):
So they apparently they've made They've made three and a
half thousand of these, Jinger.
Speaker 3 (09:02):
Can I explain these to people? These are like little blocks?
Speaker 2 (09:05):
Can we get a photo of this so that we
can put on our Facebook page and people can see
like little blocks of chocolate with cream or ice cream
in the.
Speaker 3 (09:14):
Middle of them. Yeah, but melted they are amazing. Yeah,
they are amazing, very much.
Speaker 6 (09:22):
On theme play with your food, drawing inspiration from a
from a childhood game. So yeah, the idea is stacking
them into your burger.
Speaker 5 (09:31):
It's a little bit hands on. And then yeah, maybe
library always.
Speaker 4 (09:35):
Doesn't a dessert burger, don't they Yes? Yeah, you can
always trust the library for and you could do a
burger at chow next door and then come come down
to the library for for dessert.
Speaker 5 (09:44):
That's right.
Speaker 3 (09:45):
They are so good.
Speaker 5 (09:46):
I'll have one there.
Speaker 2 (09:47):
Sorry, have you noted them? There's three different colors. There's
three different colors. There's white chocolate, pink and dark chocolate.
And when there's a burger bund, is it cold and
is cold?
Speaker 3 (09:58):
The burger Bund is cold? Yeah? Yeah, they are. That
is so good. Okay, what is the most outlander?
Speaker 2 (10:06):
When we know about our friends that are a certain restaurant,
But if you won't mention right now that you kicked
out because they went too far or someone perceived that
they went too fart, what's the most outlandisburger?
Speaker 5 (10:20):
O goodness?
Speaker 2 (10:21):
Hm?
Speaker 5 (10:22):
Oh yeah.
Speaker 6 (10:23):
So Zephyr Cafe the Inside Tachina, so our new expression center.
They're doing something called the Frankenstein Adventure. So it comes
out you've got some test tubes and lots of little
vials and you make your own aoli and then the
burger itself is blue and it's got some rice cresps
(10:45):
and it's sort of inspired by Naci Lamark, but also yeah,
it's sort of this, it's a Frankenstein adventure.
Speaker 3 (10:51):
Wow.
Speaker 4 (10:51):
I dogate places that really take the theme and run
with it, right.
Speaker 5 (10:54):
Yeah.
Speaker 4 (10:55):
Burgerlecka to me always seems like someone that goes off
the wall, embraces the theme something crazy, you know, candied bacon,
glitter chips or something.
Speaker 5 (11:04):
Yeah.
Speaker 4 (11:05):
Always look out for Burglar.
Speaker 5 (11:06):
Absolutely.
Speaker 6 (11:07):
And I guess if you are a Burger restaurant, you
do need to kind of probably a game a little bit.
Their one is great. They've got a lucky dip, So
you go on. It's got a You go on to
a website and you spin a virtual wheel and it
tells you which dip you'll get.
Speaker 2 (11:20):
You know what, I wonder what surprised me? And I'll
say it because I mean, and there's a reason why
I'm going to say it.
Speaker 3 (11:26):
It's a tasting room. This year I've done a Mexican burger.
Speaker 2 (11:29):
Now, if I think of the tasting room, I think
of New Zealand beers, I think of New Zealand craft beers.
I think of a great outdoor thing. Why would they
something like that do a Mexican burger?
Speaker 3 (11:39):
Now? I thought that was really weird. And for that,
you know, why would they do something like that?
Speaker 6 (11:44):
Yeah, I think, I mean that's I think that's one
of the reasons. Well, in a place so fun is
that often it means that restaurants kind of get to
do something a little bit different that they wouldn't normally do.
There's you know, sometimes we've got Capital doing a pop
up for the whole month and they're doing Portuguese food.
Speaker 3 (12:02):
And so at Capital.
Speaker 5 (12:04):
Yeah.
Speaker 6 (12:04):
Yeah, and so that's just a chance it's for people
to just try something new. And often it's working with
the chefs in the kitchen, and you know, hospitality is
an extremely multicultural vocation, and so sometimes it's you know,
drawing from cultures in the kitchen.
Speaker 3 (12:23):
Yeah, how did they get the ice cream in the chocolate.
Speaker 5 (12:28):
Science Magic?
Speaker 3 (12:29):
They are damn good.
Speaker 5 (12:30):
That's really good.
Speaker 2 (12:33):
I mean I just go there for the chocolates, so
they should mess produce those.
Speaker 3 (12:36):
That would be a But.
Speaker 4 (12:37):
You do get the odd place, right that if a
burger is particularly popular, they might keep it on their menu.
Speaker 2 (12:41):
I only allowed to keep it on for one week
after they have no no.
Speaker 5 (12:46):
No, this is is it?
Speaker 3 (12:49):
Okay?
Speaker 5 (12:49):
Yeah?
Speaker 6 (12:50):
Yeah, I mean people yeah, like so afterwards, so once
so the festival itself goes from the fifth to the
twenty fifth, and that's when people can vote. And then
on the only twenty six we announced five finalists.
Speaker 3 (13:03):
Five Now it used to be only three, didn't it.
Speaker 5 (13:05):
No, No, it's always been five.
Speaker 6 (13:06):
But then there's first, second, third, yeah, and then so
and then. But if if burgers are popular, absolutely, because
that's the thing it is about getting people, you know,
into restaurants. And if that's what's getting people into restaurants,
then who are we to tell people they can't do that?
Speaker 3 (13:22):
All right? Max? What do you like the most?
Speaker 4 (13:25):
Relative to what I would order and my expectations, I
think number one the squid burger. Again, I did not
something I would look at on a menu and order.
Speaker 3 (13:33):
The burger bun is insane.
Speaker 2 (13:34):
And that's all three?
Speaker 1 (13:39):
Do you know?
Speaker 4 (13:40):
I heard and I'm not just saying.
Speaker 6 (13:41):
I heard someone say the other day the secret to
it was about a sandwich. But I think we can
apply the same logic to burgers. The secret to a
good sandwich is air, and that idea of letting ingredients
kind of make it, yeah and sort of hold their own,
And I think that has good air to it. It's
very it's very light, but yeah, really really delicious.
Speaker 2 (14:02):
Got to go, but thank you very much Beth for
coming in. Beth Brash, Wellington, I to play Amazing.
Speaker 1 (14:08):
For more from Wellington Mornings with Nick Mills, listen live
to news talks It'd Be Wellington from nine am weekdays,
or follow the podcast on iHeartRadio
You're listening to the Wellington Mornings podcast with Nick Mills
from News Talk.
Speaker 2 (00:11):
Said, b it's August, which means Willington on a Plate
has arrived and returning again. Is the Burger Wellington competition
where restaurants and bars around the city create the ultimate
burger and the hope of taking out the public vote.
It's enormously popular and always I always look forward to
a few of the burgers around town.
Speaker 3 (00:30):
Joining me in the studio. Is our news boss here,
one of our.
Speaker 2 (00:34):
News bosses here, Max Toll because he's going to be
one of the head tasters as well. And also Beth
Brash from Wellington a Plate. Hi, Beth's good to see
you again. Thanks right, let's what have I done wrong
with the wrong microphone on?
Speaker 3 (00:48):
There you go?
Speaker 4 (00:49):
There we go?
Speaker 5 (00:49):
Oh, good morning, thank you.
Speaker 3 (00:51):
Thanks Max. I'm glad, I'm glad. I'm glad to have you.
Speaker 2 (00:53):
Okay, Beth, tell us about wanting to on the plates burgers,
come on, tell us give us a background and let
people understand what we're trying.
Speaker 3 (01:00):
To create here.
Speaker 1 (01:01):
Yeah.
Speaker 6 (01:01):
So visa Wellington a Plate's been going for sixteen years
and then in year two actually we bought in the burgers.
So the burger part of it has been going for
fifteen years and it is just more popular than ever.
Speaker 5 (01:15):
This year we've got around.
Speaker 6 (01:16):
Almost two hundred burgers taking part, and yeah, it's just
it's sort of got a bit of a cult status,
you know, lots of it's a great office activity.
Speaker 5 (01:26):
Everyone goes out.
Speaker 6 (01:27):
I think I sort of feel like the average of
you know that people do every year is around ten,
you know really, I mean, you know, like you talk
to people and they take them off.
Speaker 4 (01:38):
I did more than ten last year.
Speaker 3 (01:40):
Yeah, you were, you are above average.
Speaker 4 (01:43):
That's how I'm usually described.
Speaker 2 (01:46):
You obviously haven't met back before, right, so, I mean
we've had some obviously very hard times in hospitality. It's
well documented, you're not you know, so is this coming
a good time? And do you think it'll be as
successful as past years with the economy being like it is?
Speaker 6 (02:03):
I think it is definitely more important than ever. The
festival itself started in two thousand and nine, so that
was off the back of the GFC. So the original
purpose is about getting people off their couches, out of
their houses and that last month of winter and into restaurants.
Speaker 5 (02:21):
So you know that definitely feels important.
Speaker 3 (02:25):
What are you looking forward to most?
Speaker 6 (02:28):
I love the chat, you know, I think particularly around
burgers that we're now in our second day and you
know already the chatter is starting. We've got a few
burger influencers who've given, you know, their opinions on things
which you know will impact you know, how many people
go along to those places.
Speaker 4 (02:46):
So there's quite a popular Facebook page, isn't that. The
reviews are already steaming in at the moment, and you
get the certain people who seem to be posting three
reviews a day, and I wonder how they can get
around all these places. But the Facebook page is definitely
a source I feel for people to see what's being
liked at the moment, what they should try.
Speaker 5 (03:04):
Totally.
Speaker 6 (03:05):
Yeah, I think when you've got almost two hundred, you know,
no person people have tried, Well, someone one year did ninety,
which is yes, which is crazy to me. Butts like
at the end of it, yeah, actually why did it start?
Speaker 3 (03:22):
Yes, we're going to do it. The entree.
Speaker 2 (03:24):
We've got an entree in a made in dessert right
which which we're all going to taste and try it.
Speaker 3 (03:28):
Right, Have you got them in front of you.
Speaker 2 (03:32):
Myrtle, Myrtle, give us tell us about Myrtle's burger the
squid game.
Speaker 3 (03:36):
Now, that's that's obviously a play on names.
Speaker 5 (03:38):
Yep.
Speaker 3 (03:39):
Yeah.
Speaker 6 (03:39):
So the theme this year is play with your Food,
So most of these actually fit within theme, which is
really cool. So we've got spiced kalamari with yuzu koshu,
pickled dikon kutsu sauce and lemon, and a myrtle fried
Japanese milk bread bun with shoe string fries and kalamari.
Speaker 2 (03:57):
So how quickly, how quickly did did Max get into that?
Did you see what Max did? He didn't even take
a charge.
Speaker 4 (04:04):
I heard my boat.
Speaker 5 (04:05):
You just went, I don't need to listen.
Speaker 2 (04:07):
I want because I don't want to waste. I don't
want to waste that whole burger. That burger looks that
looks like a good burger.
Speaker 5 (04:13):
It's fantastic.
Speaker 3 (04:13):
I borrow your knife.
Speaker 4 (04:15):
Where did you say this was from Myrtle? Myrtle recommended
Myrtle to me a few months back?
Speaker 2 (04:21):
I have I have recommended myrtleer but to you saying
that you know, the bread is fantastic and the sandwich
is are fantastic.
Speaker 6 (04:27):
Cutting half the Yeah, I'll have the other half.
Speaker 3 (04:29):
You have the other half.
Speaker 6 (04:30):
God to finish itxs Mex has taking that all for himself.
Speaker 3 (04:35):
I know he's greedy like that, doesn't Max? But sorry,
we are a this is really good. We're a little
bit loose, but I'm going to take a bite out
of that. Max. Can you take over for a second?
Will I take you?
Speaker 4 (04:44):
What are we?
Speaker 5 (04:45):
What are we tasting?
Speaker 4 (04:46):
Well? The squid is delicious. Usually I wouldn't order a
fish burger or something like this. I tend to just
look for the beef options. But as a squid burger
and something I wouldn't usually order, I could definitely finish
this off pretty handily, to be honest, can I ask
you bet? In recent years I often think of the
best burgers, not just last year, but over the course
of Burger Wellington. I think of the Huxley's entry a
(05:08):
couple of years ago. There was a LeRoy's entry like
four or five years back that was just amazing. Over
the years, what do you remember most as an entry
standing out?
Speaker 5 (05:16):
Yeah?
Speaker 6 (05:18):
I think there's I think there's two schools of burger
eaters in Wellington and we hear from both of them,
and like some people just want a really classic burger,
and so this year the Lucky Burger. It's like this schnitzel.
And we've got some classic cheeseburgers as well, you know,
and so some people really seek those up. Then you've
got other people that kind of go a little bit
(05:39):
out of the crazy, go crazy, and you know, and
it's really interesting seeing both of those schools of people.
They think they're the right ones and then kind of
have strong opinions about the others.
Speaker 4 (05:51):
You often see quite a few smash burgers these days.
Speaker 2 (05:54):
I love a good smash burger. Yeah, yeah, yeah, smash
Burger's great.
Speaker 3 (05:57):
Let's go on to the main, which is the bridge,
which is the old what it was Cambridge Hotel, Cambridge
Hotel of course. Uh dip dip, hooray. Tell us about
all right.
Speaker 6 (06:07):
We have grilled sirloin steak with melted cheddar pisto, lightly
pickled vegetables, and crispy onion rings and a Britzlemania bun.
Speaker 3 (06:15):
You're taking that away from me. I'm going to finish it.
I took one bite of the burger. They take it
away from that. By the way that we wong We've
got a squid burger is really really hard, Max. You
got your burger.
Speaker 4 (06:28):
A lot of meat in this one, which I love
to see.
Speaker 6 (06:30):
The fun thing about this one is so we've got
the fries and then a palette of three colorful dipping sauces,
a mustard sauce, kitchup, and my favorite glitter gravy.
Speaker 5 (06:39):
And it is very very glittery.
Speaker 6 (06:41):
And so they've provided a few paint brushes so you
can paint those onto you.
Speaker 5 (06:45):
Maybe you're fun or.
Speaker 3 (06:46):
You're are you ready to take over again?
Speaker 4 (06:50):
Not a mustard fan at all, but I like there's
three options. Yes, I'm just gravitating towards the gravy here.
Speaker 5 (06:56):
Yeah, it looks great.
Speaker 4 (06:57):
There's a lot of meat in it, which I love.
Be burger option of onion rings and fries as well,
which is fantastic. I know a lot of people prefer
onion rings to fries. Cambridge Hotel not a place I'd
usually gravitate towards, but this is a damn good burger
as well.
Speaker 5 (07:11):
Tell you what I feel like, you're a star.
Speaker 3 (07:14):
I go to the Cambridge all the time. I love
the Cambridge.
Speaker 6 (07:16):
But I think this is the great thing about well,
the on a plate right like you read through and
you're like, wow, that sounds good and then you're like, hey,
I don't normally go there. So the winner last year
was Chetan at One and that's a hotel restaurant and
you know, not somewhere that probably it's also up on
like the seventh floor of the hotel, so it's not
something that you walk past would typically go to. And
(07:39):
that was like one of those word of mouth places
that on the Facebook page just started to get that
word of mountain and by the end, yeah, they were
just absolutely humming.
Speaker 4 (07:49):
But the hotel ones are interesting because they often hire
really good chefs, right because they can afford to pay.
There's one on Wakefield Street, Oh.
Speaker 5 (07:56):
The Bolton No no, no, doesn't across the road hotel.
Speaker 4 (08:01):
Underneath the hotel where the Hippopotamus Bar used to be
opposite the park were Tipup it Is.
Speaker 5 (08:06):
And Asian Qt Hotel. So Hot Hot.
Speaker 4 (08:10):
Sauce a few years ago came out of nowhere. It
was my favorite burglar of the year. I'd never have
gone there anyway, but it looked really good. Tried it
and Hot Sauce was a standout for me that year.
Speaker 5 (08:19):
Yeah, I love it.
Speaker 2 (08:20):
Right, let's move on to the library. They've got the
Jinger jelly tip. Now that sounds interesting, doesn't it, say
the least, it looks like there's a few calories there.
Speaker 6 (08:30):
So we've got raspberry dark chocolate and vanilla jelly tip tip.
Speaker 2 (08:35):
Jinger, she's trying to take away, but she's trying to
take away my b I want that, but I want that.
Speaker 3 (08:41):
I don't mind the so my favorite.
Speaker 6 (08:44):
So yeah, raspberry dark chocolate and vanilla jelly tip. Ginger
blocks with a wild, very cooly.
Speaker 3 (08:49):
Kitchen ice cream. Yeah, are they?
Speaker 5 (08:52):
Yeah? So they've made Yeah, you get in there.
Speaker 6 (08:57):
So they apparently they've made They've made three and a
half thousand of these, Jinger.
Speaker 3 (09:02):
Can I explain these to people? These are like little blocks?
Speaker 2 (09:05):
Can we get a photo of this so that we
can put on our Facebook page and people can see
like little blocks of chocolate with cream or ice cream
in the.
Speaker 3 (09:14):
Middle of them. Yeah, but melted they are amazing. Yeah,
they are amazing, very much.
Speaker 6 (09:22):
On theme play with your food, drawing inspiration from a
from a childhood game. So yeah, the idea is stacking
them into your burger.
Speaker 5 (09:31):
It's a little bit hands on. And then yeah, maybe
library always.
Speaker 4 (09:35):
Doesn't a dessert burger, don't they Yes? Yeah, you can
always trust the library for and you could do a
burger at chow next door and then come come down
to the library for for dessert.
Speaker 5 (09:44):
That's right.
Speaker 3 (09:45):
They are so good.
Speaker 5 (09:46):
I'll have one there.
Speaker 2 (09:47):
Sorry, have you noted them? There's three different colors. There's
three different colors. There's white chocolate, pink and dark chocolate.
And when there's a burger bund, is it cold and
is cold?
Speaker 3 (09:58):
The burger Bund is cold? Yeah? Yeah, they are. That
is so good. Okay, what is the most outlander?
Speaker 2 (10:06):
When we know about our friends that are a certain restaurant,
But if you won't mention right now that you kicked
out because they went too far or someone perceived that
they went too fart, what's the most outlandisburger?
Speaker 5 (10:20):
O goodness?
Speaker 2 (10:21):
Hm?
Speaker 5 (10:22):
Oh yeah.
Speaker 6 (10:23):
So Zephyr Cafe the Inside Tachina, so our new expression center.
They're doing something called the Frankenstein Adventure. So it comes
out you've got some test tubes and lots of little
vials and you make your own aoli and then the
burger itself is blue and it's got some rice cresps
(10:45):
and it's sort of inspired by Naci Lamark, but also yeah,
it's sort of this, it's a Frankenstein adventure.
Speaker 3 (10:51):
Wow.
Speaker 4 (10:51):
I dogate places that really take the theme and run
with it, right.
Speaker 5 (10:54):
Yeah.
Speaker 4 (10:55):
Burgerlecka to me always seems like someone that goes off
the wall, embraces the theme something crazy, you know, candied bacon,
glitter chips or something.
Speaker 5 (11:04):
Yeah.
Speaker 4 (11:05):
Always look out for Burglar.
Speaker 5 (11:06):
Absolutely.
Speaker 6 (11:07):
And I guess if you are a Burger restaurant, you
do need to kind of probably a game a little bit.
Their one is great. They've got a lucky dip, So
you go on. It's got a You go on to
a website and you spin a virtual wheel and it
tells you which dip you'll get.
Speaker 2 (11:20):
You know what, I wonder what surprised me? And I'll
say it because I mean, and there's a reason why
I'm going to say it.
Speaker 3 (11:26):
It's a tasting room. This year I've done a Mexican burger.
Speaker 2 (11:29):
Now, if I think of the tasting room, I think
of New Zealand beers, I think of New Zealand craft beers.
I think of a great outdoor thing. Why would they
something like that do a Mexican burger?
Speaker 3 (11:39):
Now? I thought that was really weird. And for that,
you know, why would they do something like that?
Speaker 6 (11:44):
Yeah, I think, I mean that's I think that's one
of the reasons. Well, in a place so fun is
that often it means that restaurants kind of get to
do something a little bit different that they wouldn't normally do.
There's you know, sometimes we've got Capital doing a pop
up for the whole month and they're doing Portuguese food.
Speaker 3 (12:02):
And so at Capital.
Speaker 5 (12:04):
Yeah.
Speaker 6 (12:04):
Yeah, and so that's just a chance it's for people
to just try something new. And often it's working with
the chefs in the kitchen, and you know, hospitality is
an extremely multicultural vocation, and so sometimes it's you know,
drawing from cultures in the kitchen.
Speaker 3 (12:23):
Yeah, how did they get the ice cream in the chocolate.
Speaker 5 (12:28):
Science Magic?
Speaker 3 (12:29):
They are damn good.
Speaker 5 (12:30):
That's really good.
Speaker 2 (12:33):
I mean I just go there for the chocolates, so
they should mess produce those.
Speaker 3 (12:36):
That would be a But.
Speaker 4 (12:37):
You do get the odd place, right that if a
burger is particularly popular, they might keep it on their menu.
Speaker 2 (12:41):
I only allowed to keep it on for one week
after they have no no.
Speaker 5 (12:46):
No, this is is it?
Speaker 3 (12:49):
Okay?
Speaker 5 (12:49):
Yeah?
Speaker 6 (12:50):
Yeah, I mean people yeah, like so afterwards, so once
so the festival itself goes from the fifth to the
twenty fifth, and that's when people can vote. And then
on the only twenty six we announced five finalists.
Speaker 3 (13:03):
Five Now it used to be only three, didn't it.
Speaker 5 (13:05):
No, No, it's always been five.
Speaker 6 (13:06):
But then there's first, second, third, yeah, and then so
and then. But if if burgers are popular, absolutely, because
that's the thing it is about getting people, you know,
into restaurants. And if that's what's getting people into restaurants,
then who are we to tell people they can't do that?
Speaker 3 (13:22):
All right? Max? What do you like the most?
Speaker 4 (13:25):
Relative to what I would order and my expectations, I
think number one the squid burger. Again, I did not
something I would look at on a menu and order.
Speaker 3 (13:33):
The burger bun is insane.
Speaker 2 (13:34):
And that's all three?
Speaker 1 (13:39):
Do you know?
Speaker 4 (13:40):
I heard and I'm not just saying.
Speaker 6 (13:41):
I heard someone say the other day the secret to
it was about a sandwich. But I think we can
apply the same logic to burgers. The secret to a
good sandwich is air, and that idea of letting ingredients
kind of make it, yeah and sort of hold their own,
And I think that has good air to it. It's
very it's very light, but yeah, really really delicious.
Speaker 2 (14:02):
Got to go, but thank you very much Beth for
coming in. Beth Brash, Wellington, I to play Amazing.
Speaker 1 (14:08):
For more from Wellington Mornings with Nick Mills, listen live
to news talks It'd Be Wellington from nine am weekdays,
or follow the podcast on iHeartRadio
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