Crust to Crust: A medley of pastry and pain to taste pies across the South Island
ALDEN WILLIAMS/Stuff No expense is spared on the famous Crust to Crust. I won't mince words, the prospect of the day ahead is daunting. My training has involved many months of serious pie eating, each day beginning with a breakfast of bacon and egg pies and ending with a dinner of steak and cheese pies, all washed down with a quality beer. I feel I have done the hard yards but obviously the proof will be in the pudding. At least it will be guilt free. The calories expended on the trek should balance the intake of butter-rich pastry, the heavy sauces and the delicious meats.
Source: stuff.co.nz