Forget the sneaky trips to Bunnings this weekend; those seeking a Saturday sausage sizzle will be more than catered for at our favourite Ponsonby Road burger joint, offering an elevated take on the classic comfort food.
This Saturday, Parade Ponsonby is teaming up with Everyday Wine (an authority on beautiful, natural wines) to put an indulgent twist on the weekend sausage sizzle, and you can bet your gold coin donation that we’ll be there. While the pretzel bun maestros have turned Parade into a household name thanks to their gluttonous burgers (known to sell out daily), we love that a humble sausage sizzle isn’t beneath their culinary talents, and we know that there are few out there who could do it justice quite like these guys.
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Morphing their signature pretzel bun into a more snag-friendly shape, there will be two gourmet combos on offer. The first is perhaps the most similar to what we’re used to — a single sausage, burger sauce, pickles and onions with a glass of wine of your choice. But for those wanting to embrace the authentic Parade experience, the Deluxe is what we recommend, with French Merguez sausage, horseradish and yogurt slaw, fried shallots and herbs, alongside a perfectly paired wine to match.
Honestly, when thinking about an ideal Saturday meal, delicious wine and simple foods are hard to look past. And while a sausage may usually be paired with a cold beer, organic wines are a simple way to elevate the experience. To add to the experience, Everyday Wine will serve up some of its most delicious tap wines alongside two Pét-Nats, and provide a little wine education and advice for those who wish to know more.
“Since we opened the new place, we have been getting to know the good folk at Everyday Wines and figuring out more ways we can work together and collaborate other than just selling their wines over the counter,” explains Parade co-founder Bryan Anderson. “This is the first of many collabs between the two of us, so keep your eyes peeled for the months to come.”
If Parade’s usual popularity is a marker of their success, we recommend getting in early for this one — treating it as a lunch rather than an early dinner. The team will be slinging sausages and pouring wines between 12 pm and 5 pm, but in the interest of making sure you’re not left hungry, it is absolutely essential that you get in early.
