Nos­tal­gic taste-bud med­ley

Weekend Argus (Saturday Edition) - - GOODEATING - WENDYL MARTIN

JUICY burg­ers and su­per-sweet milk­shakes are what child­hood taste-bud mem­o­ries are made of. Now the Amer­i­can dream meal has found a home at a joint classier than usual: the Protea Ho­tel Fire & Ice! on New Church Street.

The ho­tel is rolling out a trio of burg­ers paired with milk­shakes, each month from now un­til Septem­ber. At R125 for a 200g burger and R45 for a 650ml shake, the of­fer­ing is not ex­actly af­ford­able. Judg­ing from the bells and whis­tles be­ing dished out on the burg­ers, this combo is a treat for se­ri­ous lovers of pat­ties and buns.

The three burg­ers are the “Lamb” borgh­ini, the Stars and Stripes South­ern Fried Chicken Burger and the Bakkies Wors Burger, and the Good Week­end was in­vited to a tast­ing ses­sion last week.

Each burger will be served in a dif­fer­ent month, and there are only a few days left to taste the “Lamb”borgh­ini. It’s a mint lamb patty topped with warm brie and glazed berries.

It is a fruity burger, with so much glaze that it drips off the side. It can get messy. The lamb was soft and eas­ily slice­able.

The burger is paired with The Bees Knees, my favourite of the three shakes. Made with real, dark Lindt choco­late, it in­fuses cit­rus syrup and chewy hon­ey­comb bits. Dark choco­late drips down the in­side of the glass, mak­ing it taste like a slab. If you pull hard enough through the straw, you should be able to draw up some of the Lindt. This beauty is gar­nished with or­ange zest.

True to burger and milk­shake form, next month’s burger pays homage to all things Amer­i­can. Al­though chicken is not my favourite choice for a patty, the Stars and Stripes South­ern Fried Chicken Burger and its se­cret ranch sauce is my favourite of the burg­ers. It’s equally messy, so keep a servi­ette on hand. The chicken was soft and the burger gen­er­ously gar­nished with let­tuce.

It is paired with the too-sweet Ouma and Oupa shake. It fea­tures rooi­bos and honey flavours and tasted quite like tea. It is a good colour match for the burger.

The last burger is the Bakkie Wors burger, which will be served in Septem­ber. The patty is made with boere­wors mince and topped with mus­tard-coated onion rings.

It tastes like what you ex­pect, a sausage on a bun. It’s low on saucy condi­ments, per­haps to bring out the sausage flavours.

The car­ni­val milk­shake is its part­ner and is a com­bi­na­tion of tof­fee ap­ples and creamy fudge flavours. The shake is served with a mini tof­fee ap­ple that looks like it could break your teeth. Maybe smash it open with a knife if you re­ally must try it. It is also a thin shake but with good taste. Gar­nished with ap­ple shav­ings, it has the tex­ture of a blended milk­shake. I don’t quite get the ap­ple and sausage pair­ing, though.

● Protea Ho­tel Fire & Ice! is on New Church Street in Tam­boer­skloof. Call 021 488 2555.

PIC­TURES: TRACEY ADAMS

THREE’S COM­PANY: Protea Ho­tel Fire & Ice! ex­ec­u­tive chef Ja­son Scott puts to­gether de­signer burg­ers as part of the ho­tel’s win­ter burger and milk­shake sea­son.

SPOILT FOR CHOICE: Three dif­fer­ent burg­ers for three win­ter months.

DIF­FER­ENT STROKES: Each burger is linked to a par­tic­u­lar milk­shake.

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