ANATOMY OF A DISH
We do things a little differently Down Under.
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.