FINALIST – CUISINE’S GOOD FOOD GUIDE
Wellington on a Plate – it’s all about the burgers
The quest for the perfect burger is a capital idea.
DONNA-LEE BIDDLE
Last updated 05:00, July 4 2015
I start my journey at Charley Noble, last year’s Burger Wellington champion. The “haven for lovers of both seafood and meat” is huge. Head chef and owner Paul Hoather says he prefers to work in an open space and is not at all bothered that the extra room in the kitchen could be used for five or six more tables. “It’s all about the experience, not about how many people you can pack in,” he says. I sit at the bar so I’m not able to watch Hoather prepare my burger. Charley Noble’s entry is the Ebisu Burger, a Moana Pacific fish burger with house chutney and Japanese mayonnaise in a Brezelmania squid ink bun. It’s delicious.
“I spent a year thinking about what to do but I knew I always wanted to keep things clean and fresh,” Hoather says. The bun, despite its black appearance, is soft and moist. The burger isn’t laden with fat and it’s light and filling. Presented on sea rocks with seaweed, it has a side of shoestring fries. The addition of the lemon in a pouch attached to a hook is faithful to the “sea” theme. And when squeezed on to the snapper patty, it’s not like any other fish burger I’ve tasted. Truly mouth-watering.
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