Clarences - Haute bar food

Being just a short drive away from our neighbourhood, Clarences bar has become a recent favourite haunt for M and I to pop in for a drink or two. The bar itself has become a bit of a hot spot amidst the sea of choices you find yourself wading through in the bustling suburb of Mount Lawley. This despite having a non-descript entrance that doesn't scream out for attention.

The interior of this bar/bistro is uber cool - eclectic artwork, comfy dining booths and an awesome courtyard out the back that is just perfect in the warmer months of the year. The drinks list here is also pretty interesting, with an interesting selection of beers and probably one of the largest lists of ciders I have seen around Perth.

We popped in on the weekend for a late lunch and were pretty excited at what read like a very innovative menu. The flavour combinations sounded clever and put a twist on typical bar favourites. And so we ordered with much anticipation.

We started off with the Crispy baldivis rabbit legs with aioli. This was pleasant enough - crispy crumbed rabbit legs simply seasoned on top of shaved fennel and aioli. I would personally have preferred a dressed bit of fennel as this element of the plate fairly dry. The aioli itself also lacked punch - and would have rounded off the dish with a tad more creaminess and salt.

We also ordered the crab, confit chicken wings and celeriac remoulade. This presented nicely - the confit chicken wings were tasty and as lowbrow as this sounds, reminded me of spam (probably from the pork fat it was rendered in) - not that this is a bad thing. The sides were actually combined - not what I had expected given the punctuation (not to mention the confit chicken wings) that interjected between the words "crab" and "celeriac remoulade". This however was tasty enough. The dish however needed texture - Perhaps a crispening of the chicken wings post confit or even substituting celeriac with an apple slaw instead would have made this a more memorable dish.

We finished off with the Clarences cheeseburger which came with a side of hand cut chips. As "cheesy" as it sounds, this was probably the dish we enjoyed the most. A simple house made brioche bun with coarsely grounded beef, just melted cheese and a bit of sliced pickle for acidity. The hand cut chips were delicious and went down well with our cider. The only gripe I would have on this was presentation - maybe it comes with wanting food to photograph well but this dish had lots of yellow (think brioche bun, cheese, hand cut chips) and was screaming out for a bit of green to spike its visual appeal. But heck - at least it tasted good.

All up - Clarences is a great spot to pop in for a drink and a casual bite to eat. The menu is inventive but some tweaks in execution and a a bit of thoughtfulness in how ingredients come together on the plate could go a long way in making it a brilliant gastrobar in this city of ours.

Clarences
566 Beaufort Street
Mount Lawley

Flippin Good

I'll just come out and say it - I love Flipside burgers. Ever since having discovered the tiny gourmet burger joint in Fremantle over 3 years ago, M and I have visited this brilliant spot over and over again for their uber tasty burgers and their to die for chunky chips.

It actually is quite surprising that I haven't blogged about this not so secret gem of a place given that its one thing that I always seem to have a craving for and one that always hits the spot.

Since then - Flipside has expanded and started a new spot in yet another leafy Perth suburb of Wembley. Same burgers (although I must admit the Freo joint constructs their burgers better), same char grilled goodness and the same happiness that it brings me everytime I visit. To top things off, both locations are now strategically situated beside very cool bars (Mrs Brown in Freo and the Stanley in Wembley) where you can order a drink and have your burger delivered to you to enjoy in very cool digs.

My personal favourite is the Blue Train (char grilled 95% fat free beef patty topped with lettuce, tomato and garnished a generous crumbling of blue cheese sandwiched between fantastic homemade buns) with the addition of crispy bacon. Be sure to order a side of generously cut crunchy on the outside, fluffy on the inside, chunky chips. Wash it down with an ice cold beer from the bar next door - and you're in burger heaven... flippin fantastic.

Flipside Burger Bar
http://www.flipsideburgerbar.com.au/

Grill'd Burgers

Long time followers of this blog will know that I have a soft spot for burgers. Grill'd, a burger chain that originated from a corner shop on Glenferrie Road has expanded into something of a phenomenon. It has since grown to be a hugely successful franchise that specialises in well constructed "healthier" burgers which are oh so tasty.

My personal favourite is the Grill'd mustard and pickled... so simple but oh so good. Served with a side of their famous herbed chips and range of dips and aiolis - this is one kick ass burger joint that's well worth the visit.

Oh - and did I mention that they're licensed so you can purchase a cold beer to go with your meal?

www.grilld.com.au

Jus needs tweaking

Jus Burgers is the newest addition to the recent onslaught of gourmet burger joints in Perth in recent months. Located in Leederville where the young and hip hang out, this tiny eatery has a casual but cool vibe that fits in nicely with its target market.

The concept here is a burger bar which sources all of its ingredients locally (think Harvey beef, Mount Barker free range chicken, turkish bread from the local bakery, etc).

The menu is also innovative (and extensive). Aside from a list of interesting beef burgers (chorizo, wagyu, foie gras), Jus also offers up creations from chicken, pork, fish, vegetables and even kangaroo.

Cool vibe, great concept, inventive menu... Jus has all the right ingredients to be a success, and its already drawing in the crowds. Unfortunately however, there are quite a few tweaks required to their burgers if they are to have longevity in their popularity.

We ordered the Blue Cheese burger with grilled field mushrooms and the Wagyu burger with wasabi mayonnaise, both on wholemeal buns. The former was smothered a little too generously in blue cheese sauce (as opposed to real blue cheese) which made it a mess to eat but also a little too overpowering. The latter, which should have been juicy, succulent and full of flavour typical from wagyu (even if it is in a burger) lost alot of this appeal because it was overcooked - resulting in a tough patty that was dry and very bland. Both burgers suffered from a bun that was not toasted enough - which meant doughy bread that absorbed way too much of the accompanying sauces.

But all is not lost - the staff and owner of the restaurant are incredibly passionate about their venture and it shows in their eagerness to get things right. With tweaks in their execution, the team here have great potential to do jus-tice to this burger bar.

Jus Burgers
743 Newcastle St
Leederville 6007

Hong Kong: Freshness Burger

It seems almost silly to be writing about hamburgers while we’re on the subject of Hong Kong… but Freshness Burger, a Japanese burger chain that has become hugely popular in Hong Kong (but not yet available in other parts of Asia), is really good.

The classic Cheeseburger is my favourite… an incredibly juicy patty (watch that white shirt), fresh lettuce, tomato, onion and grilled cheese… the burgers here are simple but very well made. There is also a wide range of interesting drinks available (Think matcha lattes, yuzu sodas, etc) which makes this burger chain a breath of fresh air in the not so fresh world of dodgy fast food joints.

Japanese Fast Food

Japan shows the rest of the world that is dominated by golden arches and an old man in a white suit that fast food can be both delicious and good for you.

Throughout our trip travelling from Osaka down to Kyushu on the shinkansen, we were amazed at the quality of food on the go in Japan. Bento boxes, sandwiches, salads – everything was super fresh, well prepared and didn’t give leave us feeling like McGreasy, McGuilty or McQueasy.

Best of all - fast food in Japan is also beautifully presented (as is everything else in this country obsessed with perfection). Call me crazy - but I'll be happy to be labelled a fast food junkie in this amazing country...

Osaka Part 2: Love at first bite

Sometimes you just know… and this was certainly the case when I had the very best example of yoshoku (Japanese adaptations of Western dishes) in Osaka. This charming eatery that has been around for over 60 years makes your heart leap when you taste their unpretentious dishes that are packed with flavour and depth.

Their famous cabbage meat roll probably has some origins from Russian food – but it is distinctly a Japanese adaptation with an out of world combination of sauces – a demi glace sauce that has been stewed for at least a week over a charcoal stove on one half and a house made curry sauce on the other. The result? Comfort food that teases and satisfies you, all at the same time.

The hambaaga steak served with a side of spaghetti, garden salad and topped with a fried egg was also delicious – married together by the cherubic demi-glace sauce.

We also tried the restaurant’s cream korroke which was delightfully crispy on the outside and lusciously creamy on the inside. The filling was what dreams are made of, with hints of cinnamon and moreish spices.

The cotlette kareraisu is perfectly crispy pork cutlet served on top of a bed of rice and smothered with the restaurant’s famous curry sauce. The curry here is fruity, spicy and really really good… nothing at all like the packet paste varieties that have become so common outside of Japan and dare I say, served under the guises of house made curries in restaurants.

But what sealed the deal was the hayashi raisu. Basically a beef stew… this dish doesn’t immediately prepare you for the taste sensation that just hits you. The sauce is incredibly complex and has so much depth that you need to take time enjoy this one. Savoury, sweet, tangy, rich… becoming apparent with each satisfying mouthful.

Yoshoku may not be traditional Japanese food - but the execution, attention to detail and balance of flavours is without doubt something only the Japanese could have done - to turn the ordinary into something truly extraordinary.

Maruyoshi Grill
1-6-72 Abeno-sujo, Abeno-ku, Osaka
5 mins walk from Exit 12 of Tennoji station
Tel: 06-6649-3566

Kuala Lumpur Eats - Eye of the Beholder

They say beauty is in the eye of the beholder... and how beautiful it is to behold - the infamous Ramly burger in Kuala Lumpur is probably as sloppy a burger as you're gonna get, but one bite into this burger with the beef patty (or so we're told) wrapped in an omelette - all fried in margarine and you'll be smitten.

Juicy, dripping in condiments (chilli sauce, mayonnaise and Lea & Perrins) and unashamedly bad for you - the Ramly burger really drives home the point that love is not only beautiful - it is also very blind.

Look out for these incredible mobile burger stands outside 7 eleven stores all over the city. We tasted the A&Z Ramly burger and our burger chef was kind enough to give us an extra portion of cheese in the above photo.

The Burger Experiment - The Teritori Burger

Okay - cheesy name aside this was an awesome burger creation. The sweetness of the teriyaki (hence the "teri") grilled chicken (the "tori") fillet and the creaminess of the mayonnaise and avocado perfectly balanced against the zing of the grated daikon. Simply delectable.

"Teriyaki glazed chicken thigh fillet on a bed of shredded cabbage, topped with avocado, mayonnaise and freshly grated daikon, all happily sandwiched between a lightly toasted bun"

The Burger Experiment - The GyuBurger

"Teriyaki, a term which refers to a special glaze applied to fish, meat, or fowl in the final stages of grilling or pan-frying. This glaze is sweet and is based on a trio of favorite Japanese ingredients: soy sauce, sake, and mirin. Teri means gloss and yaki...refers to griling or pan-frying." - Oxford Companion to Food

Hence - the GyuBurger is born.

"150g freshly ground chuck beef patty pan fried in a teriyaki glaze on a bed of mixed leaves and topped with spanish onion and mayonnaise, all sandwiched between a lightly toasted bun"

The GyuBurger is pictured above on its sexy profile next the MunchBurger... both very tasty and yes... both consumed ravenously by yours truly. Love it.

The Burger Experiment - The Tsunami Burger

Everybody loves a good serve of fish and chips. This is my take on a classic filled into a really satisfying burger with a great Japanese twist. The Tsunami is a massive oceanic burger worthy of its namesake.

"Crumbed dory fillet on potato croquette and salad leaves with wasabi mayonnaise sandwiched in a lightly toasted bun."

The Burger Experiment - The MunchBurger

I adore burgers - such incredible comfort food and for me - the secret to a perfectly balanced meal if constructed properly. Where else can you get your daily intake of protein, carbohydrates, greens and God forbid, even fat, all in a hand held meal? And so - I am launching a series of burger creations which I will call - the Burger Experiment. Starting of is a delicious creation I call... the Munchburger.

"150g freshly ground chuck mince patty topped with melted cheddar cheese, secret tomato onion relish, the freshest tomato slice on a bed of mixed leaves, all sandwiched between a lightly toasted bun."

A real handful of decadent bliss - God I love science.

Melbourne Bites #9: Superstar Sides

Yes… it may seem a little overkill to dedicate an entry to a side dish… but the chips at Grill’d, a highly successful burger chain in Melbourne, are really good. Whilst I didn’t get a chance to taste their much loved burgers (which apparently are good for you… or less evil depending on your moral standpoint) due to a huge lunch – I had to try their chunky cut chips doused in a secret herb mix (with rosemary being the star seasoning).

Delightfully crispy on the outside and perfectly fluffy on the inside – these chips with the alternative seasonings are worth coming back for. Of course – its not that I need another excuse to visit Grill’d again to show my support for burgers with a conscience.

Grill'd

http://www.grilld.com.au/

Melbourne Bites #1: Vue for Value

Vue de Monde, rated twice by Gourmet Traveller as restaurant of the year has a reputation for the finest French food in Melbourne and probably all of Australia. Of course, with this status comes fine food at a price. But for a bit of restaurateur Shannon Bennet’s magic, check out Café Vue, its casual but not poorer cousin which serves up no frills lunches at a very reasonable price. Sit out in the Café’s courtyard under the precious Melbourne sun and have the ever popular Vue burger (deliciously juicy meat patty with bacon, fresh lettuce and luscious aioli, sandwiched in a house made brioche sesame bun) with a side of shoestring fries… all for $10. Magnifique!

Cafe Vue

430 Little Collins Street (at the front of the Normanby Chambers Building)

Monday to Friday from 7am to 4pm.

And the rest is Hamburger History

Hamburgers have become such an integral part of pop culture that we often forget that this food item has been around for yonks... and yonks. And my belief is that anything that has been around for that long deserves a history lesson dedicated to it.

Maybe its also because I recently tasted two very delicious but very different hamburgers in completely different parts of the world that ignited my curiousity for this global dish.

The first of these hamburgers was aptly named "Mr Big Stuff" courtesy of Fergburger(http://www.fergburger.com/), a hole in the wall burger joint in Queenstown, New Zealand. 1/2lb of New Zealand Prime beef topped with Edam cheese, American streaky bacon & bbq sauce, lettuce, red onion and aioli. This burger was MASSIVE. It was a real struggle to hold it with two hands and a real challenge to eat the mother of a thing - but boy was it good. Two beef patties perfectly sandwiching the thick gooey melted edam cheese. The bbq sauce was tangy with just the right hint of sweetness and the aioli was creamy and garlicky. Beautiful fresh salad (red onion and gourmet lettuce were a nice touch) tried desparately to ease the guilt of the decadent contents of this meal. Incredibly, all of these ingredients managed to be stuffed into a freshly baked burger bun.

12 minutes later and approximately 1/2 pounds heavier, I was a very happy man and felt a sense of achievement for having polished off a darn big meal. Fergburger has a very interesting burger menu, from a tempura tofu burger with a spicy satay, coconut and coriander sauce to a falafel burger dressed in lemon yoghurt and chipotle (named Bun Laden which I kinda cringed at) - this burger joint caters to all burger cravings. Fantastic stuff and definitely highly recommended if you're ever in Queenstown.

Shortly after, I found myself in Kuching, East Malaysia, standing at 12 midnight by a roadside "Ramly Burger" stall. I watched with much interest as the hawker grilled a suspicious looking meat patty (which was not subject to refrigeration despite the 34 degree humid heat) in margarine on a portable hot plate. A thin egg omlette was then fried up in more magarine before the burger was placed in its centre. Lashings of Maggi seasoning and pepper were sprinkled over the patty before the omelette was wrapped around it like a parcel. This was then loaded onto a soft bun, topped with shredded cabbage, sliced cucumber, tomato sauce, chilli sauce and mayonnaise, before being wrapped up in grease proof paper. The Ramly Burger was probably about 1/5th the size of "Mr Big Stuff" - but I've learnt that as far as burgers go - size don't really matter (as long as you make up for it by eating more of them). It was also sloppy - very sloppy. But that made it all the more enjoyable. The burger didn't really taste of meat - as a matter of fact it didn't really taste of anything but lots of condiments - and strangely enough - it was darn good. The maggi seasoning added a nice umami flavour and by the end of the midnight snack (it didn't take very long) - you defintely felt like you could have many more of these messy fellas.

But back to class. Probably around the end of the 12th century, the battle crazy Genghis Khan, sent his men out on a lot of conquering. His men went on horses and often rode for days on end. Consequently, they required food that could be easily eaten with one hand whilst riding (Mr Khan ran a tight ship) and had to be easily transportable on horses. Hence, scrapings of lamb or mutton were placed under the saddle and by meal time, the scrapings became meat patties which had been tenderised by the saddle and the horses' backs. Pretty disturbing I know, particularly since the heavier set men probably had more tender burgers whilst those that had a problem with flatulence... ok - let's not go there.

This form of food proved to be so popular that when Khan's grandkid, Khubilai invaded Moscow, his soldiers brought along the same dish. The Russians discovered something good from the invasion and adopted the saddle tenderised meat as Steak Tartare (Tartars were how the Mongols were referred to).

All very interesting - but the hamburgers that were are more accustomed to today involve the meat patty sandwiched between a bun. Whilst there is ongoing debate about the origin of this form of the burger, one of these claims involves a Charlie Nagreen of Wisconsin, USA in 1885. "Hamburger Charlie" as he was known later in life started his career by selling meatballs in County Fairs. He noticed that his business wasn't doing well and soon realised that it was because his customers found it difficult to eat meatballs whilst strolling in a fair. In a moment of pure genius (or out of sheer frustration), he flattened a meatball and sandwiched it between two slices of bread - and so the Hamburger was born.

Hamburgers are unashamedly iconic. From an indulgent meal in freezing Queenstown to a midnight snack in sweltering Kuching... from strolling at a fair to riding horses to war - this dish has been embraced by millions the world over in its various shapes and forms. It may not be the most glamorous thing to be eating, and it probably almost always isn't very good for you - but hamburgers are a big part of history - and we all love a bit of history.