Battle of the burger
Kiwis love a good burger and Topor Bistro & Bar and Duck Creek restaurant have got two beauties to sample this month.
The eateries are flying the flag for Porirua in this year’s Wellington On A Plate festival, which is encouraging diners in the region to get out and tempt their tastebuds.
Running until August 26, the festival includes a craft beer event, chocolate expo and the Burger Wellington battle, which has 64 entrants.
Topor owner Stefan Jasinski and Duck Creek chef Dean McFarland are each taking the humble hamburger in a different direction.
Stefan is favouring a gourmetstyle entry, while Dean is channelling his ‘‘Kiwi burger’’ tendencies.
While he has a fried egg, beetroot and a venison and pork patty among his ingredients, Dean says the key components are ‘‘a lot of love and passion’’.
‘‘We have different burgers on our menu and they’re a big hit, quite often we’re finding it hard to keep up with demand [during dinner service].’’
Both he and Stefan see Wellington On A Plate as great exposure for their restaurants and anticipate busy evenings.
It is the first time either restaurant has participated.
‘‘We’ve been well-established for five years but it’s time for us to tap into that wider market, time to get serious,’’ Stefan says. To take part in the burger contest, sample the fare and text your score out of 10 to 8552.
The top five restaurants with the highest average score will cook off in a final on August 29.
Visit: wellingtononaplate.com. Topor burger: Poles Apart Rye bun Mesclun lettuce Kielbasa (traditional Polish) sausage, cut in strips Balsamic roasted portobello mushroom Caramelised red cabbage Horseradish aioli Duck Creek burger: Yes Deer Sesame seed bun Venison and pork patty, (with red wine, garlic and herbs mixed in) Beetroot, sliced Iceberg lettuce Tomato Fried egg Blue cheese aioli Onion Served with chunky chips
Burger combo: Stefan Jasinski, of Topor Bistro & Bar, and Dean McFarland, Duck Creek Restaurant, with their entries for Wellington On A Plate’s burger battle.