Toastie Challenge at the Waikato Culinary Fare 2026

A couple of weeks ago we spent time at Wintec’s Rotokauri Campus for the 21st Waikato Culinary Fare.

This year they introduced a new Volare Toastie Class. Eight students had 45 minutes to choose one of our loaves, build a toastie, make a dipping sauce, and plate everything properly. They were judged on taste, technique, presentation of both the toastie and their workspace, execution, and overall cook quality.

Ryan, Dion, Bryar and Ruby were on the judging panel. It was good to see the different approaches. One competitor rested chicken in foil after cooking so it stayed moist, a small detail the judges noted and appreciated. Others picked breads like the cumin, turmeric & onion sourdough or the gluten-free and paired them with sauces that actually worked with the filling rather than competing with it.

Three students took Gold:
Ana Whatarau (Waihi College), Audrey Stewart (Berkley Normal Middle School) and Maddison Kiriona (Te Awamutu College).

Ryan trained at Wintec himself. While we were there he pointed out the bench he used to work at — the same one Ruby worked at in her time. It was a small moment, but it brought things full circle.

We supplied a range of fresh loaves for the class and put together a simple prize for the winner — a Victorinox party knife, some Meyer cheeses, sauerkraut, pickles, hot sauce, and a Volare tea towel. Nothing over the top, just useful things to go with good bread.

The finished toasties looked great, a few of them pictured here. Events like this keep the craft moving. Students get to work under time and pressure, receive feedback from people doing the job day to day, and the rest of us get to see the next group coming through the same kitchens. We were glad to be part of it.