Tonight I felt like making a burger for dinner. If only I had some tinned beetroot and pineapple. Oh well, this cheeseburger was pretty good just the same.
I’ve often avoided making my own and going to McDonald’s or Hungry Jacks for a cheeseburger but really they are so easy to make at home and much more enjoyable to eat.
Delicious Angus beef and bacon cheeseburger
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Ingredients
Angus beef burger
Bacon
Tasty Coon cheese
Lettuce
Tomato
Bread roll
Egg
Instructions
Toast the bread roll
Cook the bacon and burger in a frying pan
Fry an egg slowly on low heat
Slice a tomato
Prepare some iceberg lettuce
Butter the bread roll
Layer some lettuce
Add the burger with cheese on top
Layer the bacon on top
Add the slice of tomato
Add the fried egg
Shoot the photograph
Eat the cheeseburger
Wash the dishes
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Angus beef and bacon cheeseburger with tasty Coon cheese, lettuce and tomato
In most hamburger joints the egg would not have a soft runny yolk and would probably be cooked easy over. I can’t help myself though, I love a soft runny sunny side up fried egg.
Angus beef and bacon cheeseburger with tasty Coon cheese, lettuce and tomato
This morning I had avocado on toast for breakfast. I smash the avocado with a little olive oil and and some lime juice.
Avocado with a little oil and lime juice on a toasted bread roll
I had some salad for lunch. I like some light leaves, stuffed peppers, olives and smoked salmon.
Monday lunch. Smoked salmon, feta stuffed peppers, olives and spinach leaves and chard
Do you like making your own cheeseburger or do you buy them?
I bet regular readers would have never guessed I would try cooking and eating quinoa. I mean quinoa is a health food that is popular amongst hipsters
I used Coles homebrand quinoa which just required me to wash and cook for 10 minutes in the microwave oven. It was pretty easy but that said, it didn’t taste as good as quinoa I’ve eaten elsewhere.
I also used a packet Hollandaise sauce for this. I know I should make my own but previous attempts have been failures. Coles was selling this Gravox® brand packet Hollandaise for $2 a packet and for 40 seconds in the microwave oven it is a lot easier to prepare than making my own. Now I’m sure the Gravox® brand Hollandaise contains chemicals to preserve and protect me against pathogens as well as chemicals to maintain consistency and appearance. It probably isn’t as healthy as home made Hollandaise sauce made from scratch.
Gravox® HollandaiseAngus beef burger on a hamburger bun spread with Persian feta and served with quinoa kale coleslaw with Gravox® Hollandaise sauce NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/16, 1/50sec, ISO 400Angus beef burger on a hamburger bun spread with Persian feta and served with quinoa kale coleslaw with Gravox® Hollandaise sauce NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/200sec, ISO 400
How do you feel about supermarket prepared versus homemade? I like the convenience factor.
On Thursday night Miss19 and I went to dinner at The Artisan in Narrabundah.
Miss19 is in Canberra visiting friends. It was fantastic seeing her and getting an opportunity to enjoy a nice evening with her over a meal.
Miss19 had eaten a big lunch and she was happy with an entrée as a main while I went for an entrée, main and a side (we shared the side).
The menu has a good diverse selection of dishes including some Australian fauna. It took us a while to choose what we wanted to eat.
While we were contemplating the menu we were served an amuse-bouche of apple and goat cheese.
Amuse-bouche | Apple and goat cheese | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/20sec, ISO 250
I asked for the Buckwheat crêpe with confit duck leg, sugar snaps, watercress, grapes and saba while Miss19 went for the Twice cooked potato and sorrel soufflé with champagne vinegar compressed pumpkin salad but as a main.
Buckwheat crêpe with confit duck leg, sugar snaps, watercress, grapes and saba | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/10sec, ISO 100
I chose the Angus beef for a main.
Angus beef bavette | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 320
We shared the pommes purée as a side.
Pommes purée with garlic chips | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 320
For dessert we chose the tasting plate. I’m sorry the pavé is so out of focus.
White chocolate and raspberry mousse with mulberry leaf ice cream and meringue | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125Very OUT OF FOCUS Bitter chocolate and orange pavé with burnt orange cloud and orange segments | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125Violet crème brûlée with violet peach salad and rose rice crisps | Apple iPhone 6 Plus with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125
We enjoyed our meal.
From my perspective the buckwheat crêpe was okay. It would have been nice to have it like a Chinese style duck pancake but the confit duck was really nice. The beef was very nicely cooked and very tender.
The desserts were very interesting. Our favourite was the mousse which was quite salty. The saltiness contrasted nicely the sweetness of the chocolate. The pavé was good with a nice orange flavour. The violet crème brûlée was really interesting. The rose rice crisps tasted more like a rose water prawn cracker but in a really good way.
The only downside was that while we enjoyed sitting at a table in the front next to an open window at 8 pm a swarm of mosquitoes invaded and I needed antihistamines to get to sleep.
Despite the mosquitoes, I’d happily eat at The Artisan again and again. The food is great and the service very friendly. I’m happy to recommend The Artisan to anyone living in or visiting Canberra.
Have you been to The Artisan? What was your favourite dish?
The Artisan Restaurant Pty Ltd
16 Iluka Street
Narrabundah ACT 2604
02 6232 6482 Hours
Monday 6–10 pm
Tuesday–Saturday 12 noon–2.30 pm and 6–10 pm Accessibility
The Artisan is wheelchair accessible throughout the restaurant, including to restrooms. Gift vouchers
Gift vouchers are available for any amount and can be purchased from The Artisan during opening hours.
You can book using www.dimmi.com.au
On Thursday night Bron and I dined at The Artisan in Narrabundah. We’d previously dined there in September 2013 and enjoyed the experience. For our second visit I’d made the booking through Dimmi and had no trouble making a reservation for 7 pm.
When we arrived, the restaurant was fairly bare with only two other tables occupied. Throughout the evening it was just the three tables so we had the full attention of our waiter who was very friendly, cheerful and helpful. We could choose any table we wanted so I went for a table for two at the end of the long bench seat along the main wall opposite the kitchen pass.
The on-line menu is a little different to the menu on the night so if you’re looking to check out The Artisan it’s important to understand some of the items on the on-line menu aren’t always the same. That said, what I did notice was some mixing and matching of elements. So for example, when I checked the on-line menu there wasn’t a twice baked potato soufflé for an entrée, however, on the on-line menu the soufflé was available with the Angus beef. On Thursday night the double baked potato soufflé was available as an entrée and the Angus beef was served with a roasted onion tarte tatin.
While we were looking through the menu we were served an amuse bouche of beef tendon which had been dried and cracked into wafer thin curls. The tendon had been cooked with some spices that really popped when you put the pieces of tendon in your mouth. I really enjoyed this.
Shortly after having our choices taken, we were served with a really nice (and very hot) bread roll and some butter. The roll had a lovely citrus aroma and taste. It was really nice.
For entrées Bron chose the double baked soufflé with sorrel while I chose the pork jowl (cheek) croquette which was served with an apple sauce.
Double cooked potato soufflé Apple iPhone 5s with iPhone 5s back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 500 Photograph courtesy of Bron.
The croquette was nicely cooked and quite hot on the plate. I really need to wait and not put such large pieces of food in my mouth. The apple sauce went very well with the tender pork and crunchy croquette coating.
Slow cooked pork cheek with gruyére rosti, celeriac remoulade and pork glaze Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125
For mains, we both chose the Angus beef with the onion tarte tatin, mushroom and ochra. We normally ask for our beef to be rare but our waiter explained the Chef recommends medium rare. We were not disappointed at all with this Chef’s advice. When the dish was served the beef had a glorious pink blush. You could tell it had been well rested by the way the surface of the meat looked. It had a slight sheen but it didn’t ooze.
Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125
The beef had a very full flavour, not strong but robust. The onion tarte tatin and mushroom went really well with the beef. The ochra added a nice crunchy texture. We’d also asked for a side of rosemary potatoes which came out as wedges. They were well seasoned and in hindsight I probably didn’t need the potatoes. The main course was great without the extras.
Angus beef, Onion tarte tatin and ochra Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/4sec, ISO 125
For dessert we both chose the Ballen which is cherry and lemon gel filled doughnuts with toasted almond marshmallow and candied lemon zest. This looked the bomb and the doughnuts tasted okay but the doughnuts were dense and hard and unlike a typical doughnut texture. We both thought it would be better with some ice cream, or cream or some sort of sauce. I really liked the marshmallows.
Cherry and lemon gel filled doughnuts with toasted almond marshmallow and candied lemon zest Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/17sec, ISO 500
We both enjoyed our meals and I would recommend The Artisan for a quiet night out. The restaurant is relatively quiet and nicely lit. The service is friendly and helpful. Booking with Dimmi is easy.
A note on the photography from this evening. Rather than use my low light camera, viz., the Sony α7S with the 35 mm Sonnar lens, I elected to use my new Apple iPhone 6 Plus. I’m quite pleased with the images. They’ve been processed a little in Adobe Lightroom to increase the exposure. I avoided playing with the noise because the images were already a little soft. That said, I prefer shooting restaurant food with my Sony so I can shoot RAW and then have more data to manipulate in post processing.
If you have any comments or questions please send me a comment in the space below.
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