Friday, October 17, 2014
We’ve always said that McDonald’s isn’t an Adventure. But, when they got in touch with us a couple of weeks ago, they promised a Maccas experience like never before. We receive emails all the time to come in for a burger “on the house”, but always decline in favour of coming unannounced where we’re sure we’ll receive the same burger as the guy walking in behind us. In this instance, we had the chance to be one of the first people to check out a new concept that’s somewhat of a big deal to a company who’s served billions of burgers world wide. So, before we knew it myself (Z) and D were on a plane up to Sydney to build our own custom McDonald’s Gourmet Burger.
After a few handshakes with the McDonald’s folk we were standing in front of some touch screens punching in a variety of different options we’d like in our burger. You get an interesting amount of choice that we really didn’t expect to find in an Australian McDonald’s. Options like a Brioche bun, Tortilla chips and Applewood Smoked Bacon were all a surprise. We decided that we were going to make two different kinds of burgers: something that the average punter would try and make (basically throw anything and everything in a burger) and then something that would make Ron Swanson proud (meat x meat x meat).
D threw in mushrooms, caramelised onions, fresh onions and jalapenos amongst the traditional McDonald’s burger fair and I went straight into double beef, Jack cheese, 4 x bacon and jalapenos. Once we’d finalised our order a receipt was spat out, we found a table outside and observed. Within about 5 minutes our burgers were brought over by an enthusiastic Maccas team member posing as a waiter (table service is all part of it) and hoed in.
It’s probably the first thing I thought of (and the last): it doesn’t taste like McDonald’s – not the McDonald’s I’m used to anyway. Granted, D’s burger was an utter mess and no doubt there’ll be plenty of people getting a product that they think might taste great when ordering, but really shouldn’t even exist. If I were in charge I’d actually have the people who select certain combinations like no bun ( yes you can do that ) escorted quietly out of the store. There is a reason why Big Macs have stood the test of time. First off, McDonald’s are a squillionaire corporation so everything they do will be thought out and researched. And, secondly, because everyone knows what you’re going to get with a Big Mac; familiarity. So, when people start creating God Knows What, we’d probably advise them to get a side of Cheeseburger to carry them through the rest of their day.
The Double Meat Quad Bacon creation on the other hand was seriously a pleasure. You probably wouldn’t want to run a marathon afterward but it’s more in line with the McDonald’s most of us know. The patties tasted like an upgrade from the normal menu and with that amount of bacon plus some Jack cheese you shouldn’t be able to mess it up.The things that let D and I down though were the details. When opting for a more meaty burger other things need to be upped to balance it out. The same amount of sauce and jalapenos were used that a single patty might’ve just covered, so the zing of spice didn’t really come through. I guess thats something that a production line might miss when you compare it to a local burger joint.
So, we had some ups and downs, but generally we had a decent feed. Some chains like Grill’d might feel a pinch in the big cities, but where this is really going to take off is in more rural areas where they don’t have more Gourmet Burger options. It’s hard to predict how Australia will feel about paying over $16 for a meal at Maccas though.
The enormity of the task at hand for McDonalds is rather scary: within the next 6-9 months they plan on rolling this out to every store in the country. So, start thinking about what you might want to cram into a burger now, because you might not have to wait too long (unless there’s a line of course, then you’ll probably wait a while). We have no idea how they’re going to pull it off but if anyone can do it it’s probably these guys.
P.S They flew us to Sydney, paid for our transfers and our meals, then left us to it.
Tuesday, September 9, 2014
Ripponlea Food and Wine – 5 Glen Eira Road,
Ripponlea, Victoria, Australia
Wagyu beef burger
Would we recommend:
If you’re in the area
Located opposite Ripponlea train station this little restaurant will charm the pants off you with its friendly staff, open kitchen and a comforting food menu, making you feel like you’re at your Mama’s house for dinner. There is something quite soothing about the how the heat from the kitchen enters the dining area with its white tiled walls and dark timber seating giving you a warm sense of familiarity. We went for the Wagyu beef burger that came with mustard, crispy bacon, tomato, cornichons, smoked cheddar with a side of fries and habanero mayo.
Wednesday, April 30, 2014
Chew Burgers – 147 Plenty Rd, Preston, Victoria, Australia
Would we recommend:
As the gentrification of the inner northern suburbs of Melbourne rapidly expands, it was only a matter of time before people saw value and opportunity in Preston. Located only 9kms north of Melbourne with a large Macedonian and Asian population, 3 locals noticed a lack of a decent burger so decided to roll up their sleeves and fill a niche. With a sleek interior, consisting of plenty of concrete, bricks and dark green tiles, we grabbed a stool at one of the tables and considered our burger options. With everything sourced locally and all sauces and pickles made in house, it all sounded appealing but we settled on the burger named after their owner. ‘The Chew” came with a 190g Wagyu patty, cos lettuce, tomato, pickle, mustard, aioli and cheddar cheese between a brioche bun.
Thursday, January 16, 2014
Burger It – 628 Glenferrie Road, Hawthorn, Victoria, Australia
Star Spangled Banner
Would we recommend:
Don’t expect much
Blink and you might miss it. But, what you won’t miss in this small shop is their big range of burgers on offer. With enough bench space for 7-8 people and its very friendly service, they’ll make you want to eat in rather that take away. There’s a big emphasis on sourcing local produce and freshness, every burger is made to order with a real “Ma and Pa” feel; the hardest thing is picking what burger to go for. We went for the “Star Spangled Banner” burger with a 150g char grilled organic beef pattie, double tasty cheese, pickle, lettuce, tomato sauce, American mustard and 1000 island mayo.