The Local Burger Co.

In June of 2013 I ate the best burger of my life, under a railway line in Berlin. Burgermeister genuinely stole my heart. We ate off our laps sitting on milk crates in the European summer sunshine. The pattie was juicy. There was the perfect amount of cheese and other fillings. And the pattie to bun ratio was spot on.

After we arrived home I accepted that other burgers would be good, but none would quite match Burgermeister.

Until now…

The Local Burger Co

The Local Burger Co hasn’t been open all that long (I don’t think). I actually hadn’t noticed it before but the BF had. And once we in the vicinity the decision was made. It’s only little with a few tables inside and more out on the street.

The Local Burger Co

The menu is concise but still makes it difficult to choose… especially when you realise there is pulled pork in the second column (this will be the BF’s choice next time we go I’m sure)! You even get a choice of white potato or sweet potato for your fries. Not too shabby. Oh and the current milkshake special is Peanut Brittle. Need I say more?

After some umming and ahhing, we ordered and took a seat out in the crisp autumn sun. I do love Melbourne this time of year.

The Local Burger Co.

It wasn’t long before our food arrived, and it was pretty exciting.

The Local Burger Co

Now that is a burger. Complete with large stake knife.

the Local Burger Co.

And naturally we had to get some fries too. They were the best damn fries either of us have ever tasted. At a guess they were cooked three times, once boiled to get the fluffy centre. And twice fried for the golden crispiness.

The Local Burger Co fries

the Local Burger Co

The Original Beef Burger, with cheese. Oooooh yeah…

Juicy. Fresh. Saucy. It was love at first bite. And second bite. And third bite. In fact, each bite was as good, if not a little better than the one before it. I am not even ashamed to say that it beat me.

the Local burger Co

I’m already looking forward to going back.

The Local Burger Co
687 Rathdowne St, Carlton North

 

Roasted pumpkin soup

A couple of weeks ago I was wandering the aisles of Coles before work trying to decide what to have for lunch. Pumpkin soup caught my eye, delicious, right? And pair it with a cheesymite scroll, you’re onto a winner (for those of you not from Australia this is a cheesymite scroll, they’re salty, cheesy and delicious… if you’re a vegemite fan that is).

I stuck it in the microwave until it was piping hot and eagerly anticipated my first mouthful, only to be thoroughly disappointed upon it touching my lips. Let’s be real, canned or packaged pumpkin soup is, well, rubbish.

So, the following weekend I did what any sane person with a pumpkin soup craving would do, I made it myself.

I am sure there are as many recipes for pumpkin soup on the internet as there are for chocolate chip cookies, a whole lot. But I am pretty darn proud of mine, it’s hearty, satisfying, smooth, pumpkiny, and can be vegan with a switch of stock. Simple! The key, in my opinion, is roasting up all your veggies first. Roasting, my friends, makes all the difference.

pumpkin soup

Spiced and oiled and ready to roast. Oh yeah.

Roast those babies for 30 to 45 minutes. Don’t stress if they get a little black and crispy on the edges. Black and crispy leads to flavour-town.

pumpkin soup

From pan to pot.

pumpkin soup

Add your liquid. Cover your veggies. Boil and bubble. You can let this go for as long as you like really. Set it to low and let it go.

pumpkin soup

Personally I like my soup smooth, so I blend, blend, blend. This step is best done when you’ve let it cool a little, otherwise you will end up with scalding soup spitting at you. Best to avoid that.

pumpkin soup

Mmm… soup.

The best thing about whipping up a big batch of this on a Sunday afternoon is that you can eat it all week long. Or, if you’d prefer, hide a couple of servings in the freezer for a rainy day and a crusty roll. Trust me, you’ll have enough.

pumpkin soup

Rosted Pumpkin Soup

Ingredients
1 butternut pumpkin (squash)
1 wedge of japanese pumpkin
2 brown onions
garlic, the amount really depends on your taste (I used 10ish cloves)
1 sweet potato
2 parsnips/turnip/swede (parsnip is my personal favourite)
salt, pepper, paprika, Mexican chilli powder
1lt stock + enough water to cover you veggies
olive oil

Method
1. preheat your oven to 180-200*c
2. peel and chop all of your veggies into chunks, except your garlic leave that in its skin, toss them in a bowl, drizzle some oil and add your spices to your taste
3. roastin’ time, throw them into the oven for 30-45 minutes
4. throw roasted veggies into a big pot, add your stock and top up with water until the liquid covers all of your veggies. Set it to low and let it bubble away for up to 90 minutes
5. allow to cool a bit before blending
6. serve it up to devour immediately or package up for future enjoyment!