Sandwiches are king of the castle right now. Not the sad old school lunchbox numbers but their luxe cousins, made with excellent produce and a chef’s eye for detail. For a case in point, look no further than the limited edition, one-weekend-only sandwich, an amazing collaboration between our client, glam Armadale butcher Victor Churchill, and Fitzroy’s newest food crush, Hector’s Deli.
Dubbed The Beef Dip, it held its own in the current sandwich hype with an irresistible combo of rare-roasted Black Angus stuffed into a house made sourdough hoagie roll with whisky-infused sauce, horseradish cream, melted provolone and pickled onions.
Little wonder that the limited edition, 100-a-day-only rolls received coverage in publications including Beat, Broadsheet, Concrete Playground, Delicious, Time Out, Urban List and Thrillist.
And naturally, its Harry Styles-level star power attracted queues outside Hector’s and ensured it sold out in a matter of hours on December 3 and 4. That also went for its sweet little sibling, a donut collab between Dom Wilton from Hector’s Deli and Anthony Puharich and his Victor Churchill team called Waygu Fat Caramel Donuts. Yep, you read correctly. They used the richness of Victor Churchill’s Wagyu Fat mixed with cream cheese to create a luscious glaze and a flavour bomb with the mind-altering deliciousness of sweet and salt. We’ll be dreaming of them for a long time to come!
