Friday, February 24, 2012
Coin Laundry – 61 Armadale St, Armadale, Victoria, Australia
Wagyu Beef Burger
Would we recommend:
If you’re in the area
Located in Armadale: an affluent, normally sleepy pocket of Melbourne, Coin Laundry has become quite the drawcard. If you’ve visited the area before you’d know its mostly residential with the odd antique or craft paper store thrown into the mix. Now (well, since late 2010), thanks to Matt Vero and Steve Rowley, when cool cats think Armadale they think Coin Laundry. They’ve given both locals and the more serious coffee addicts across Melbourne an awesome place to kick back, enjoy a delicious breakfast and the chance to listen to some toffy convo’s about “little Madison’s dance recital”. The menu has its hoity toity moments but with breakfast until 3pm, you know the guys running it are pretty chilled and if you want just a plate of bacon, I’m sure they’d understand. At some point last year, on a gloomy hungover morning, we were pleasantly informed by one of their award winning barista’s that we should definitely give their Wagyu Beef Burger a crack. It took us a couple months, but finally we got down there to order it. On a rustic wooden board out came a toasted brioche bun with a Wagyu beef pattie, beetroot relish, aioli, tomato, lettuce, cheddar cheese and some handcut chips*.
*Since our review the guys have swapped out the handcut chips to french fries with secret seasoning.
Wednesday, February 22, 2012
Shack Shack – Madison Square Park, 11 Madison Ave, Gramercy/Flatiron, New York, NY, USA
Shake Shack Burger
Weather dependent – anything from board shorts to ski masks
Would we recommend:
Shake Shack opened its windows in Madison Square Park in 2004 and immediately became a neighborhood fixture, with locals, tourists and everyone inbetween gathering to enjoy some classic American dishes like burgers, hot dogs and milk shakes. The brain child of restauranteur Danny Meyer of the Union Square Hospitality Group, has now grown to seven locations in New York City with further Shacks in upstate New York, Washington DC, Connecticut, Miami and now in Kuwait and Dubai in the Middle East. The Shake Shack burger uses 100% all natural Angus beef, grounded fresh daily and cooked medium. It’s served up nice and simple with American cheese, lettuce, tomato, a pickle and “Shack Sauce”.
Thursday, February 16, 2012
Melbourne beaches can have their ups and downs. From shameless tourists and gym junkies to the airheads and rollerbladers there are plenty of reasons that an air-conditioned library is sometimes more appealing than the hot sands of the Bayside foreshore. But what happens when a tired old takeaway down by the water gets knocked up and 9 months later is reborn as a serious must-eat-at Melbourne destination? Well, apart from burning your stupid library card I guess the next thing to do is start practicing you’re roundhouse kicks, because this place knows how to draw a crowd.
When owner and Chef, Michael Nham, saw the opportunity to start his own establishment right on the water, he leapt for it. Growing up in a Vietnamese/Taiwanese family, Michael tells us that his adoration for food and cooking all started at quite a young age. He reckons the first time he was introduced to Western food he basically lost his mind. The culprit was lasagna – a whole new world of flavour for him, so he just kept eating it and eating until he eventually just threw up (what a champ). Since those early days his passion for Western and even Fast-food has continued to grow. This is where NSHRY and their Umami Burger fit in. When opening his beach side eatery he knew he had to have a burger on the menu, and after extensive research and time planning what he was going to create, he drew on Umami
It’s not every day that you come across a burger that can get juice flowing down to your elbow. Michael Nham has created something here that really is remarkable. When everyone is jamming Wagyu into their burgers as a fancy wallet emptying tactic, he stops and reconsiders, telling us that a “100% Wagyu pattie has no place in a burger. You end up losing a lot of beefy flavours”. By mixing his Wagyu with Angus Beef he is able to achieve the best of both worlds – the fatty softness of the Wagyu whilst delivering the beefy kick of the Angus. He goes on to tell us about how in order to achieve his desired result, the tomato MUST be roasted, the onion jam needs about 8 hours of love and the plump pattie will not only meet the pan at searing heats, but will end up visiting the oven before being placed on its sweet brioche resting place. It’s ridiculous, the man has turned the humble act of placing meat between a bun into an art-form, and for that we commend him. So, to Michael, his sister Jen who runs the floor, and to the rest of the staff at NSHRY, a huge congratulations is in order! When everyone in Melbourne has been zigging, you’ve zagged… and it’s payed off.
For our full review click here.
Thursday, February 9, 2012
Huxtaburger – 106 Smith St, Collingwood, Victoria, Australia
Would we recommend:
Buzz word of the month, hipster hangout, bloggers delight… whatever you want to make of it, Huxtaburger is Melbourne’s newest burger joint. The guys behind this welcome addition to the Melbourne Burger Family are responsible for another well-known, and Smith St fav, Huxtable. Where the latter mainly serves a variety of shared dishes, Huxtaburger is all about you. Well, you and and your burger. Chef and owner Daniel Wilson has based the most-part of the menu on the classic TV series “The Cosby Show”, where the different burgers represent the different characters i.e “The Bill” gets a little kooky and adventurous by adding pineapple and beetroot, whereas “The Rudy” is smaller and aimed at kids. If you were born in the 90′s, chances are these names will mean nothing to you so just smile politely and start Google-ing. The setup also has quite the classic inspiration behind it; with black, white and stainless steel as the primary colours, Huxtaburger tries to create a classic USA diner experience right in the heart of Collingwood. Wading through a sea of people, we were lucky enough to score some seats by the counter, and so we each ordered their signature Huxtaburger that comes on a glazed brioche bun with a Moondarra Wagyu beef pattie, mustard, mayo, ketchup, tomato, cheese, lettuce and pickles. Oh, and we couldn’t go past a serve of crinkle cut chips for an extra $2.50.
Wednesday, February 1, 2012