Today we went to Café
L’affare for lunch with my wife and one of our sons. This was not a random visit
as I wanted to sample their entry in the burger competition as part of
Wellington on a Plate. This is a food festival where restaurants, café,
breweries, and food producers show off the best of their products.
Café L’affare was very busy
and bustling as they handled the end of the Sunday lunch rush. Sausage Boy and I
ordered the burger, while my wife ordered chorizo with sautéed potato, rocket and
poached eggs. Café L’affare obviously know quality sausages. The chorizo used
in this dish is the Argentinian chorizo criollo from Park Avenue, see link.
This dish looked appealing and my wife considered it tasted even better. The
chorizo is excellent, the potatoes and eggs made for a great lunch dish on a
chilly Wellington day. I did have a couple of pieces of the chorizo and
recognised the taste of one of my favourite snarlers.
The burger was described on
the menu as: Park Avenue Quality Meats venison bratwurst with Parrot Dog IPA
infused mustard, braised onions, slaw, and Kapiti smoked Havarti on an Arobake
bun with caraway salt dusted fries.
I really enjoyed the burger
and so did Sausage Boy. The sausage used in the burger is a great one, see link. This sausage is described as venison, it is a 50% pork and 50% venison
sausage, I consider this reduces the gaminess of the venison and puts more
sweetness into the sausage filling. At Park Avenue these sausages sell as
venison rost bratwurst. Rost is a German word that means “rust” in English. The
paprika that is added to the sausage is the inspiration for the rost name.
The burger is constructed by
heating the cheese on the bottom bun, the sausage is then coiled over the
cheese, mustard, braised onions and slaw are put on top of the sausage. The bun
is placed on top with a skewer that has a gherkin at the top placed through the
burger.
This is a great burger. The
sausage has a mild paprika taste which is complemented by the smokiness of the
cheese. The hops of the Parrot Dog IPA infused the mustard and I enjoyed the
flavour of onions. The slaw adds texture and a few vitamins to the burger. This
burger works through a combination of flavours that are smoky, hoppy and spicy.
They combine to form an excellently balanced burger. Well done to Café L’affare
for a very enjoyable lunch meal. I would recommend a visit to College St, and
either of these two dishes would make for a great brunch or lunch.
We have tried to bring our
kids up with reasonable table etiquette and manners. However these pictures of
Sausage Boy’s plate and my own may be indication that more work is required.
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