A bit of quiet recipe for a stellar sarnie
HE left the Big Apple.
Now he has picked up some pears — Central Otago’s finest — which has helped him win big in the toasted sandwich world.
David Aracama is the architect of ‘‘Beef Bulgogis’’ — the toasted sandwich he makes at the remote Waipiata Country Hotel.
It has just won the people’s choice award in the Great New Zealand Toastie Takeover competition.
The Filipino native came up with his competition creation, along with hotel owner Mark Button, and it is a goodie.
Mr Aracama (38) should know what makes a decent meal.
Just last year he was working as a chef in a Michelin onestar restaurant in New York.
‘‘But I went back to the Philippines and saw this job [chef at Waipiata Country Hotel] advertised and thought ‘why not’,’’ he said.
‘‘I like the quiet here.
‘‘I don’t miss all the hustle and bustle of New York.
‘‘Here it is a bit slower.’’
All that time to think helped him come up with the toasted sandwich, which uses pears to help flavour the beef.
He grated two pears, placed them in a bowl and marinated the beef strips in them overnight.
‘‘The pears have an enzyme in them which helps tenderise the beef.’’
The pear taste is not overbearing in the sandwich as it has a bulgogi sauce — a traditional Korean sweet and sour sauce — which brings a bit of a sting.
Throw in some horseradish cream, gruyere cheese and bread and butter pickles — all encased in a soft Turkish bread — and it is one yummy sandwich.
Mr Aracama said the sandwich was proving popular, and he was glad people enjoyed it.
In the main toastie competition, the ‘‘Sheep Thrills’’ toasted sandwich made at Roasted and Toasted in Lumsden is up for the supreme award, which will be announced on June 20.
Sheep Thrills consists of slow roasted Southland lamb, mustard, mayo, bread and butter pickles, three cheese blend and homemade pickle jelly.