Cheesy weezies: New Zealand's must-try loaded fries

The locals know about this secret, but travellers without insider knowledge tend to miss out.

Cheesy weezies are the ultimate comfort food. Source: Supplied

There's a hidden menu item at many of New Zealand's fish and chips shops that deserves a spot on your food radar. This goes by the name of 'cheesy weezies'.

"Cheesy weezies are the ultimate fish and chip shop menu item," says enthusiast Taylor Armstrong.

Armstrong went to school in Tauranga, a coastal city in the North Island's Bay of Plenty region where cheesy weezies are suspected to have originated. "In short, they're hot chips covered with tomato sauce and mayonnaise, topped with grated cheese and then wrapped up in a newspaper."

Cheesy weezies. Source: Supplied

The loaded fries are a snack deeply embedded in the Bay Of Plenty's food culture, and they're well and truly made for sharing. "I love cheesy weezies because they're the perfect, cheap beach food," says Armstrong. "And that's key, they're made to be had sitting on the sand looking at the waves any time of the year. You think you like hot chips on the beach, but you'll love cheesy weezies on the beach."

Not all cheesy weezies are created equal, so what makes for a great one? Armstrong says, "An equal amount of Wattie's Tomato Sauce and mayo. Although one time I had the mayo replaced with tartar sauce and it was a life-changing experience, loaded with grated cheese. Don't skimp on the cheese!"

They're made to be had sitting on the sand looking at the waves any time of the year.

I missed out on eating cheesy weezies on my first trip to New Zealand but was lucky enough to try some on my second. As a food writer, I couldn't believe how obsessed I'd become with something so seemingly simple. As soon as I opened my parcel, that waft of steam hit hard; I knew I was in for something good. They are pure comfort: gloriously carby, sweet and salty at once, and oh-so moreish.

Part of this dish's allure is its texture – and there's a technique to getting it right. "The key is letting the newspaper wrap melt the cheese so that when you open it, it's a truly messy delight," says Armstrong. "But caution here! The balance you have to strike is not leaving it to melt for so long that all the chips become soggy. It's an art form, really."  

Cheesy weezies rank pretty highly on the umami index, making it incredibly hard to stop at a mere three or four chips. And, sure, you could certainly try your hand at making the dish at home, but there's something about the way a fish and chip shop prepares it that's so much better – especially the shops that fry the chips in beef fat. Yes, it's definitely a 'sometimes' food.

Don't expect every fish and chips store in New Zealand to sell cheesy weezies, or to have even heard of them. They're more common on the North Island, particularly in the Bay of Plenty and Auckland areas. "The further you get from the heart and soul of cheesy weezies, the harder it is to find them," says Armstrong.

But if you're somewhere else in the country and the cravings hit, it's well worth kindly asking a fish and chips store if they'll make it for you. They'll be equipped with the ingredients needed anyway. 

 

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