ANATOMY OF A DISH

We do things a lit­tle dif­fer­ently Down Un­der.

Gourmet Traveller (Australia) - - Contents -

The Aussie burger.

“Y ou know who fuck up burg­ers more than any­one else in the world? Aus­tralians.” David Chang didn’t mince his words when he ranted against the great Aus­tralian burger in his mag­a­zine, Lucky Peach, in 2009. He mostly took ex­cep­tion to the ad­di­tion of a fried egg and a cir­cle of tinned beet­root: con­tro­ver­sial com­po­nents, maybe, but ones close to our hearts. The sen­sa­tion of wan­der­ing up from the beach, sun-kissed and salty, or­der­ing from the kiosk, and hav­ing beet­root juice run down both arms is as fa­mil­iar as the buzz of flies or the crash of waves on the shore­line. Here’s to a burger with the lot.

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