The cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @Not Quite Nigella

Category Archives: Takeaway & Fast Food

Can McDonalds Make a Gourmet Burger? 5 chances to win one!

Wine glasses, tablecloths and roses at McDonalds?

This is one of those questions that I never thought I’d ever ask or answer in my lifetime. I recall last year speaking to a McDonalds executive at the Seared Chicken burger launch and impressing on her my love of Wagyu burgers. She seemed interested enough but I could see that there were probably 1,000,000 reasons why they couldn’t do it. Fast forward almost a year later and I find myself upstairs in the George Street store in a cordoned off area. There are red roses on the tables, tablecloths and wine glassses and a floral arrangement. And the reason? McDonalds have released two Gourmet Angus Beef burgers.

There are two burgers in the new range, the first one being the Grand Angus which has the Angus patty, red onion rings, McDonalds cheese, lettuce, tomato, mustard, mayonnaise and salad and 2 pickles (yes I counted, pickle fiend here). Then there’s the more carnivorous option which is the Mighty Angus that has the Angus Patty, bacon, cheese, mayonnaise, red onion rings as well as and caramelised onion relish on it. Both are on a rectangular sourdough type of bun although truth be told it is more like a hybird of a sourdough than an actual sourdough as it’s still soft but not an Artisan sourdough They’re presented to us by Daniel Gould who is the McDonalds Executive Chef. Yes, McDonalds has an executive chef – but more on that later!

Grand Angus $6.45

I try the first one (with chips and sachets of the sweet & sour sauce which is my favourite). I always find that there’s never enough sauce or pickles on burgers so I daub some more sauce and dive in. As for whether they are distinguishable as an Angus burger versus other beef burgers, the mix of Mcdonalds condiments mask the patty flavour so perhaps not although it’s not a bad burger at all. “I love McDonalds cheese” Daniel says in a rapturous tone. The patty is 150grams and he later explains that the gourmet burgers are what they call a “3 to 1 patty” which translates to “3 to 1 pound patty” as in they get 3 burger patties per pound (453grams) hence the larger 150 gram patty. Quarter Pounder burgers are 4 to 1 so their patties weigh 113grams and cheeseburgers are 10 to 1s so their patties weigh 45grams.

Mighty Angus $6.75

The second burger is their meaty option with all of the salad removed and instead replaced with caramelised onions (called tangy relish) and bacon. Perhaps its’ the fact that I’ve already had the better part of one burger and the fact that I love salad in burgers but I feel myself almost itching towards the first one. The upside of this one is that it is juicier and therefore there’s more sauce via the sweet caramelised onions and it is a more luscious burger but I’m the kind that buys a burger to takeaway and takes it home and then piles lettuce, tomato, beetroot and grated carrot on it so my preference as a salad lover is for the Grand Angus whilst I’d see most going for the Mighty Angus.

I’m interested in talking to Daniel Gould to get the lowdown on McDonalds. I ask him where he works and he says that he spends most of his time at the Thornleigh store where the Head Office is located and behind the store is the training centre with exactly the same set up as the “Made for you” lines (with the exception of the computer equipment). He says that these particular burgers took about 6-8 months to create from beginning to end. The process is they give him a brief and then he responds to it with his ideas and then every aspect of McDonalds corporate gets involved and when all are in agreement the burger is released.

He tells us of when he and his team went on a “Burger Safari” where they ate burgers from from all sorts of gourmet burger stores like Bite Me Burger etc to see what they were doing. And what of Wagyu? He actually did make up some Wagyu burgers for everyone to try and these were very well received at the Head Office but when it came down to costings, accessibility and market awareness of Wagyu and the fact that it was more premium than the majority of McDonalds customers would know or have eaten, it was decided that it would be Angus beef instead which had broader market awareness via their presence in supermarkets.

I wanted to know, what does a burger have to do to make the permanent menu? Apart from sales of course, these Angus burger will be part of the permanent menu which starts with the Premium range, the core range (Big Macs, Fillet O’ Fish and cheeseburgers) and then there’s the Value range. Most items are released and finish before the McHappy Day in November leading up to Christmas as dealing with new unfamiliar burgers can have an impact on the stores and their efficiency during the busy holiday season.

And as he loves the cheese so much, will we see another cheese? It comes down to costs. The seared and crispy burgers have a Coon cheese which is more expensive cheese but realistically speaking, probably not. There go my plans for a Wagyu burger with gourmet cheese I suppose!

Daniel Gould, McDonalds Executive Chef

What’s the most popular burger? It would be the humble cheeseburger in terms of number of units sold. They’re noticing that some customers (i.e. hungry men folk) buy one regular sized burger and top it up with a cheeseburger (an entree if you will).

And lastly the big question-have the burgers actually shrunk? They swear that they haven’t despite us being positive that they have. He tell us that it’s just us that have grown up bigger! Hmmmm…

McDonalds Angus burgers are available for $6.45 and $6.75.

** The Winners of the Angus vouchers are:**

John R.

Katrina S.

Leemin C.

Naz B.

Peijin T.

Congratulations to the winners and thanks to everyone for entering!

And because the people at McDonalds love Not Quite Nigella readers, we have 5 exclusive Angus burger vouchers to give away to readers. All you have to do is tell me your favourite McDonalds item! Each voucher is valid for a Mighty Angus or a Grand Angus burger. Enter via a comment to this story. This competition is for NSW residents only and closes at midnight the 12th of September, 2009 (AEST).

Good luck to everyone!

Love,

Lorraine

xxx

146 comments | August 30, 2009 by Not Quite Nigella

Petersham Charcoal Chicken, Petersham

After Seinfeld, the term “soup nazi” has become part of the urban vernacular and when researching a place for the best Portuguese Charcoal Chicken in Sydney, this place along with that very term popped up again and again. My blogging buddy Christie from Fig & Cherry is a regular here and if it’s good enough for her, it’s good enough for me. Researching it on eatability I read this amusing warning from member, mooooo__. “As long as you know their system and don’t faff when ordering/deciding though, all should be good. Don’t look certain senior staff in the eyes, some say she can steal your soul if you do. Even better don’t say anything to her except “thanks”. She appreciates not having to converse with you.” With an intro like that, I was trepidatious at best. Luckily I was unwittingly armed with a secret weapon. Eight month old baby Annabel.

The Secret Weapon

The queue is long and there’s another woman in the line behind us. “I thought now was going to be a better time to come here but it’s just as busy” she says to us. I have to agree as the nights where we’ve driven past this place, we’ve witnessed lines and crowds spilling out of the doorway onto the street of hungry people eager to get their lateish night fix of charcoal chicken (and apparently fat reduced as the neon sign says).

The takeaway items are very reasonably priced but as we’re not local we want to sit down so we are shown a table by the lady that eatability readers fear. Did I mention my secret weapon? Teena’s daughter Annabel proceeds to melt everyone’s hearts with her smile and the staff couldn’t be nicer. The woman in question stops by to coo at her and tells us with nothing but a beaming smile on her face that she has a 7 month old granddaughter. I was initially a bit fearful of asking for something from the takeaway menu to eat in but given her friendliness I do and it’s absolutely fine. *Phew!*

1/2 chicken $7 and cod croquette $2 (front) and chips $6.50 (behind)

Click here to read the full story

51 comments | July 17, 2009 by Not Quite Nigella

Ocean Foods, Drummoyne

“The best Fish & Chips in the Universe” is a big claim. Ocean Foods claims just that. Not just Sydney, not just NSW or Australia, or the World but the Universe. It almost throws out a challenge to the stomach inclined to test it out. So one swelteringly hot Sunday this Summer we did just that. Awarded the best outstanding seafood outlet 15 years in a row, is Ocean Foods situated in Lyons Road in Drummoyne (if only it were closer to a beach!).

The lines are almost as famous as the fish & chips with reports of the line snaking around the counter down to the cafe two doors down. We’re lucky this Sunday night, well in a relative sense, in that the line doesn’t stretch quite that far but it’s still long nevertheless and standing in the queue which is about 30 people deep I’m waiting for about 10 minutes for my order to be taken and 5-10 minutes for the order itself. I take the time to examine the menu. It’s huge, ranging from sushi and sashimi and cold seafood to the deep fried stuff with almost everything you could deep fry except for the Mars Bars. There’s also a whole grilled fish which I wanted to order (from $12.95-$15.95) but am persuaded to order the salt and pepper calamari ($8.90). The guy behind the counter tells me “it’s smaller but I enjoy it so much more”. I also have stomach capacity for salt and pepper calamari and will go almost to the ends of the earth to find a good one. I also order the classic Fish & Chips ($10.50) and 2 potato scallops (one of my childhood favourite treats) $1.20 each or 4 for $4.40.

I stand off to the side, there’s much yelling, clanking and organised chaos. Well actually I wasn’t sure if it were organised and for a moment there I actually wondered whether I would get my order or not. The owner yells out to the guy that took my order about his forgotten calamari (mine) and he appears. He puts it all together and I get my steaming hot packets of fish. I take these outside to my husband who has been patiently holding a table outside for us and we tear open the paper bags.

The crowd outside is mixed, there are some families but it’s mostly guys who drive doof doof cars. The outside tables and chairs are clean but situated very close together who despite the no smoking signs light up after their meals.

Salt and pepper Calamari $8.90

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42 comments | February 23, 2009 by Not Quite Nigella

Plan B by Bécasse

Would you believe me, Dear Reader, when I told you that the humble sausage roll had broken the $7 price barrier? You might be even more surprised when I tell you that at $7 it was worth every lip smackin’, finger lickin’, slowly savoured bite. The sausage roll in question is from Justin North’s “Plan B”, the tiny hole in the wall cafe next to Bécasse. I was put onto it by Y from Lemonpi who had visited earlier and told me about their fantastic Wagyu burger and $7 sausage roll. The most expensive sausage roll I’d had was the sausage roll at Bourke Street Bakery and even that was hardly what you’d call expensive at $4, and a lovely sausage roll it was. But I wasn’t too fussed about trying this one as it was almost double the price. I had no idea that Plan B existed, so tiny hole in the wall it was, I even dined at Bécasse right next to it without knowing of its existence and that it has been there for as long as the restaurant has, for 3 whole years.

Cake selection $3.50-$4 each

There are 3 tables outside that seat 2 people each, so it’s definitely more of a takeaway your lunch back to the office and read blogs during your lunch-hour kind of place. Apparently the new logo’d umbrellas call out its existence a bit better to passing trade. It’s small but it is stylishly outfitted of course. You’d expect no less from Becasse. I’ve rung ahead to pick up my lunch as we’re stopping through the city. I ordered a Wagyu burger (made with 600 day grain fed Wagyu beef) and a sandwich with pork and apple. The crisp pork belly, hoisin sauce and spring onion was out unfortunately so I made do with the pork and apple although I did toss up between that and the coronation chicken. I’d decide on a cake when I got there and I could see them up close.

Sandwich selection, $8 each

My wagyu burger was lost, apparently there was a miscommunication between the cafe and kitchen and my burger was just put on the grill when I arrived to collect it. Two suits who are standing up inside having finished their burgers get up to leave. I see the range of prepacked sandwiches and a plate of cakes and biscuits as well as designer drinks (I don’t think they even had Coke). The cakes look particularly good. The menu on the website seems to have changed slightly for the seasons. Whilst they had a caramelised mango tart, now it’s caramelised apple.

My burger is still running late and a man comes in from an outside table asking for a paper napkin. He happily declares “I’m covered in crumbs but it was all worth it, that was the best sausage roll ever! Worth every crumb!” and wipes the imaginary crumbs off himself and exits. I need no more convincing and I add a sausage roll to the order. I also buy a caramelised apple tart and a candied lemon and vanilla cookie for good measure. I get a coffee takeaway and it is fantastically good, one of the best coffees I’ve ever had (if not the best). It eventually all comes together in a brown handled paper bag and the lovely girl behind the counter apologises profusely for the delay.

Wagyu burger made with 600 day grain fed Wagyu $10

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39 comments | June 9, 2008 by Not Quite Nigella

Harry’s Cafe de Wheels at Woolloomooloo

Its quite an achievement growing up in Sydney and being over 30 when you make your first visit to Harry’s Cafe de Wheels. I’m not sure how I managed it to be quite frank but this night I stood before the pie cart (OK its more a caravan than a little cart) thinking “Oh yes, its been a long time coming but I’m finally here!”. Even at 6.30pm on a Sunday night there are plenty of people sitting on the wooden benches nearby eating pies and hot dogs and staring off into the view of the harbour and the gigantic shark coloured navy boats.

The caravan boasts a wide range of celebrity pie eaters such as Pamela Anderson (being a vegetarian, I’m guessing she didn’t have the famous pie floater) and more recently Adrian Grenier from Entourage. And in tribute to the nearby sailors that have undoubtedly consumed thousands of the pies, there is a mural of a sailor kissing a woman in a pink dress as well as a mural of the flag and the Harbour bridge to lure tourists.

Making up my mind is simple, I simply must have a pie floater or what is here a “Tiger”: a meat pie with mash, green peas and gravy ($5.30) named after the founder Harry “Tiger” Edwards. Seeing other people eat the huge, stuffed full hot dogs, we also order the Hot Dog de Wheels ($5.30), essentially, a hot dog with the lot and by the lot we mean the lot. Both helpfully provided with a fork and I have to eat a pie with a fork and given the presence of so much topping, you’d be risking a sartorial nightmare to try and bite into it.