Burger Theory, Ghetto Burger and Shizzle Burger

Burger Theory's 'art burger' is smart marketing. Each fornight Adelaide's burger cognoscenti are parting with their hard-earned pocket-cheese to be the first to sample Burger Theory's latest experiment. This is burger oneupmanship at its very finest. And I'm certainly not immune. Right now, my guiding purpose in life is to sample each and every art burger. And with good reason. These are burgers with imagination and flair.

Last fortnight, the art burger offering was the Ghetto Burger - chicken crackling, quick pickles, american cheese and truck sauce.



I like the way that Burger Theory think - but they didn't quite pull this one off. It seemed somehow confused. Don't get me wrong - it was better than just about any other burger going in Adelaide. Fried chicken skin? Hell yeah! Quick pickles? Delish! American cheese? Bring the fatty flavour! Truck sauce? Errrmm... I just don't think it was the right choice on this occasion. I envisaged the Ghetto Burger as super rich (beef + melty cheese + chicken skin) and seriously crunchy (chicken skin + pickle) with acid (from the pickle) to cut through all the flabbyness. These individual elements all worked but the truck sauce just didn't pull the whole thing together. I wonder if kewpie mayo or blue cheese might have worked better. What I'm trying to say is that it seems to my that Burger Theory usually highlight the funky beefyness of their patties and that didn't seem to happen this time. Part of the problem may have been the fact that my patty was squashed so flat that about half of it hung out of the arse of my bun and threw off of the bun-to-patty-to-filling ratio.

The offering this fortnight is the Shizzle Burger - guacamole, pickled red onions and iceberg lettuce. Distinct from rich and funky burgers I usually like, this burger is fresh'n'zingy and perfect for eating on warm Spring days.



I'm pleased to see the little pots of truck sauce on the side have returned!


The Shizzle is a well balanced and excecuted burger. Salty, zingy guac and sour pickled onion cut through the rich beef while the iceburg lettuce brings the crunch. And the patty was the right size this time too!
I love that Burger Theory are willing to experiment and have fun with their burgers and I'm really pumped for the remaining art burgers.

Burger Theory, Be Friendly Burger

I needed to cleanse my body and soul after my last disastrous burger experience. Only a Burger Theory burger had the power to restore my faith in burger-dom.

If you follow Burger Theory on either Facebook or Twitter you probably already know they're offering limited edition art burgers. They rotate every two weeks and the first and current offering is the Be Friendly Burger - apple-slaw, chipotle mayo and crispy sugar-cured bacon. 



This is complex and textural burger. Crispy bacon and the crunch of fresh apple offsets the savoury, fattiness of the melty-cheese-topped-patty while chipotle mayo adds a warm richness that brings the whole burger together. And 3 bucks for bacon may seem a little steep but you've probably never had bacon this crispy before.



If the Be Friendly burger is anything to judge by, the rest of the art burgers are going to be amaze-balls! Word on the street is that future art burgers will include deli meat, Mexican, and native fruit themes. Apparently next weeks burger will include CHICKEN SKIN!! SQWEEEE!!

And I'd love to see Burger Theory rock a lamb burger just to give Maccas a short sharp poke in the eye.

McDonald's, Serious Lamb Burger

Sam Kekovich is a lamb loving legend. When he tells me to eat lamb - I do. Mr Kekovich is currently spruiking the McDonald's serious lamb burger, which meant I had to give it a go.



I can see what McDonald's are trying for here. They're trying to replicate the kind of backyard burger you might find at an Aussie BBQ. Egg, beetroot, tomato sauce. Typically Australian burger fillings. Fine. Good. No problems there. But there are serious problems was with the patty. It didn't taste of lamb. In fact, it doesn't taste of anything much. The rosemary, parsley and oregano was completely lost. The garlic was utterly absent. There were chunks of 'real onion' through the patty but other than attempt to replicate a homestyle burger I struggle to find a sensible rationale for their existence.



I was halfway through when I realised something else about the patty. It was GREY! Seriously grey. As though the burger had been constructed out of some sort of sanitised lamb offcut slurry (which it probably has been and probably explains the lack of lamb flavour).



By way of comparison, below is a snap of the lamb sausages I had for dinner that night. Ignoring the fried onion and sauce on top (yes, that is tomato sauce, mustard AND mayonnaise. Try it. So delicious. You're welcome.) look at the colour of the sausage. Sausage meat probably isn't the best quality meat but it isn't grey. There are shades of red and brown. I shudder to think what McDonald's have done to the meat to turn that unappetising grey colour.



I seriously think that this lamb burger is damaging to the good name of Australian lamb and also to Mr Kekovich's brand. In future, Sam should be more careful about which cart he hitches his waggon to.

Would I order a serious lamb burger again? No. Was it better than most of the crap they dished up for the Olympics? Yes. Would I like to see Burger Theory have a crack a lamb burger? You betcha!

La Cantina Co, Taco Madness

By now you'd know that La Cantina Co has launched. Despite some teething problems with Truck Norris it was well worth the wait. I checked out the van for taco madness on their launch day and have since been a regular repeat customer.



On launch day La Cantina Co offered a 3 taco and jarritos combo for $16. An expensive lunch but but a great way of trying virtually everything on the menu. And despite a few little hitches (the van ran out of small change and making quesadillas tied up valuable taco making resources) day one seemed to go quite smoothly.

I ordered a guava jarritos to sip in the warm winter sun while waiting for my tacos.I hadn't seen these 'little jars' before but apparently they are the number one soft drink in Mexico. Fizzy bubbly always tastes better out of an ice cold glass bottle and these had nostalgically sweet fruit flavours with a little more carbonation than usual. Perfect for cutting through the heat of a taco!



I ordered three different tacos on launch day - beef, chorizo and black bean; pork and pineapple; and smoked chicken.

By far the standout, the strong smoke flavour of the chicken taco was balanced out by a tangy guacamole and creamy fresh cheese. The beef chorizo was rich, meaty and studded with small salty chorizo bombs. Though sweet and aggressively peppered the pork and pineapple needed a little more work. There was curious rubbery-ness to the pork and compared to the other tacos the sauce was bland and watery.



A few days later I caught up with the taco van again. First to sample the taco I missed - the mushroom and zucchini - and secondly to see if the pork taco had improved. It had. The pork seemed somehow meatier and the sauce was thicker and more flavourful. I can understand why La Cantina Co offer a vego option but for those of us who are omnivorous (or even carnivorous) the animal protein tacos are the way forward - they just seem to have more flavour. Not that there is anything wrong with the mushroom and zucchini - it just seemed lacking somehow.



A couple of handy tacos hints - make sure you eat the tacos as soon as they're placed in your hot little hand. The tortillas have been toasted on the grill and you'll lose that extra crunch if you take them back to the office. Do help yourself to their great hot sauce selection - the suave sauce made with tamarind is a favourite of mine and adds a lovely hot'n'sour pucker! And be sure to order a jarritos - they're delicious.

Big Table, Adelaide Cental Markets

I feel like I'm better person when I order a salad at Big Table. Which is lucky - I'm actually a pretty awful person and need all the help I can get! Fresh veggies, legumes, seeds and nuts are a tonic for the body and supporting local business is a tonic for the soul.

Big Table make excellent coffee and fabulous rolls, sandwiches and wraps but the stand out for me are the salads. Masters of texture, Big Table seem to have the knack of devising salads that snap, crackle and pop.

I ordered a rainbow of salads including two of my favorites - soy bean and beetroot with lentil - and one I hadn't seen before - brown rice and pumpkin.



I ALWAYS order the soy bean salad. It's da bomb. Popping soy beans, broad beans and peas peppered with crunchy nuts and flecked with salty, creamy chunks of feta.

Beetroot and lentil is also a good 'un. Toothsome chunks of roast beetroot with the pop of lentils and the crunch of roast walnuts. Delish!



Almost like cold risotto the brown rice salad felt creamy with the pumpkin melted through it. Pumpkin seeds and fresh baby spinach provided crunch and a squeeze of lime gave a fresh finish.

Big Table are also justifiable famous for the breakfasts. Well priced and generous I'm a big fan of the BLT (with either house made pesto, mayo or both) and the green eggs (scrambled eggs with pesto) and ham.

After a weekend of sinning (or of you're just generally a bad person like me) Big Table is the place to go for a little slice of redemption.

Hungry Jacks, Chicken Mini

Hungry Jacks have launched a new addition to their mini burger range - the chicken mini. You might remember that I was reasonably impressed with the rodeo mini - the onion rings retained their crunch and the smokey BBQ sauce was applied with a deft hand. I wish I could say something equally nice about the chicken mini - but I can't...

Eating a chicken mini is like eating a savoury pillow - identically cloying the whole way through. The formed chicken patty had exactly the same texture as the bun. I presume the lettuce and breading on the chicken patty was supposed to add some crunch - it unfortunately didn't. And the rich kewpie-style mayo, though pretty decent on its own, simply added to the underwhelming monotony of the burger.



I swapped out my fries for onion rings. Although the Hungry Jacks website describes them as "delicious onion rings in breadcrumbs" I'm still to be convinced that they contain any actual onion. Though crumb was a bit sad the rings were crunchy and onion-y but there was this weird unidentifiable fake flavour in the background.




My recommendation - skip the chicken mini, order the rodeo mini and stick with the chips.

Banana Leaf Indian Restaurant, Currie St

Speed. Price. Quality.

These are the three immutable variables of any given task - including having lunch. Usually, two of these variables can be delivered at the cost of a third. For example - you could have a really fast, amazingly delicious lunch but you'll probably pay a little more than you usually would.

I'm not sure that Banana Leaf Indian Restaurant have heard of this theory...

A friend and I passed by Banana Leaf on our way to lunch along Leigh St a few weeks ago. Outside Banana Leaf looks like any common-or-garden-variety Indian eatery - but the inside is a decorative Taj Mahal (light was awful for photos so don't have one - sorry. There are a few photos on their website though - http://www.bananaleafindianrestaurant.com.au/ ). Our interest was piqued and we resolved to return.

I ordered a cheese thosai (for those of you playing at home a thosai or sometimes dosa is a South Indian rice flour pancake) served with dhal, coconut sambal and chilli sauce (for just $8.50 which meets the price variable). And then I waited. And waited. And waited some more - and the opportunity to deliver on the speed variable rapidly past by.

According to my speed/price/quality lunch should therefore have been pretty tasty. It was actually rather ho hum. Not bad - just average.



I was expecting a thosai stuffed with soft Indian cheese - and received one with a rather mean sprinkle of cheddar cheese. The dhal was watery and tasteless but the coconut sambal and chilli sauce packed heaps of flavour.

I'm acutely conscious that I'm judging Banana Leaf on one dish on one day so please don't take my word as gospel but in my opinion you can better faster, cheaper, better curry from the Indian eateries in either the Southern Cross or China Town Food Courts. 

Michael's Cantina, Myer Centre Food Court

La Cantina Co didn't launch their Mexican pop up last Friday. The word on street is that Truck Norris had a gas problem. But like a shark with blood in the water I still had a taste for Mexican. This is a problem because the Adelaide CBD doesn't really offer anything I'd call Mexican. Plenty of Tex-Mex, but no actual Mexican.

I ended up at Michael's Cantina in the Myer Centre Food Court - a pseudo-Mex joint run by (I think) a Vietnamese family. It sounds incongruous but it kinda makes sense -  both cuisines have lots of fresh crunchy flavours.

The chicken wrap was exactly that - fresh and crunchy but despite the guacamole not really Mexican. It was also big and cheap. All in all, a satisfactory lunch. But hopefully not a patch on what La Cantina Co will be when it launches.



A final word to the wise - avoid the chips. Ours had been sitting under a heat lamp and therefore had gone limp and soggy and tasted like salty cardboard.

KFC, City Cross Arcade

The Dirty Bird has regularly changing menu of limited time only specials - none of which have been particularly good (I'm thinking particularly of that nacho-cheese-corn-chip abomination where the sauce completely overpowered the taste of the rest of the burger and caused the corn chip layer to lose its crunch - not very well thought out. Or anything with that too-sweet fake-smoky sauce. Blurg!). But I keep ordering from the specials menu because I am ever hopeful that one day I'll find the perfect crunchy chicken. What can I say? I'm a chicken optimist.

Sweet sesame crunch chicken is the new menu item at KFC. Understandably, I got my hopes up - IT ACTUALLY HAS 'CRUNCH' IN THE NAME!! SQUEEEEE!!

In fact, sweet sesame crunch chicken delivered on 2 out 3 promises - and one of those was subtle as a bum full of smarties. (Can you guess which promise wasn't delivered....?)



Sesame seeds? Check! Sweet sauce? Check (but more on this later). Crunch? No bingo. You'd think something with crunch in its name would be crunchy. It wasn't. This may well be because it was sitting under lights for too long but HOW HARD IS IT TO DO CRUNCHY CHICKEN, PEOPLE?

Now, let's talk about the sweet sauce. It's billed as being 'Asian style'. I'm not sure what KFC think is 'Asian style' but I expected a hint of chilli or citrus or ginger or something. Couldn't detect any of those flavours - or any flavours at all for that matter. It was just sweet, sweet and sweet. Did I mention it was sweet? To be fair, the sweet sauce did do a good job of cutting through the salty chicken, which is presumably its purpose.

Conveniently, the sweet sesame crunchy chicken combo comes with a piece of original recipe chicken for comparison. Could I detect any particular difference. The sweet sesame crunch batter was certainly more textured - but not necessarily more crunchy. And the sweet sauce did provide a bit of richness that the original recipe didn't have. But that's about it.

Unless KFC can figure out to pump up and retain the crunch in the allegedly crunchy batter it's not something I'd order again because this is not the perfect crunchy chicken.

Fresh Bites, Citi Centre Arcade

Today I picked up my #CookbookThursday twitter prize from Dymocks Adelaide. Thanks guys!



I'm totes going to get my CWA bake on this weekend.

More importantly, I thought I'd check out how Fresh Bites in the Citi Centre Arcade was kicking along. Their karaage chicken roll was almost the roll of my dreams... almost.



The roll of my dreams has the following qualities:
- crunchy yet chewy and moist roll
- lots of crisp, fresh veggies and herbs
- kewpie mayonnaise
- Crispy, crunchy but still juicy chicken.
- I'm talking flavour and texture here people!

What let this roll down was the chicken - while juicy and plentiful the karaage chicken was neither crispy nor crunchy. The chicken had obviously been sitting under lights for too long.

This is a roll worth returning for though - every other element was well executed.

Can anyone help me find the roll of my dreams?

Perryman's Artisan Bakery

Making pies for generations Perryman's Artisan Bakery is a North Adelaide institution. More recently, the Pie Buyer's Guide rated Perryman's pies as one of the top pies in South Australia.

North Adelaide is long, although not impossible, hike for most CBD office workers. Lucky for city-slickers like you and me Perryman's have recently opened a new outlet on Grote street. I took one for the team and compared it to the Tynte St outlet so you don't have to. Thank me later.

A perfect South Australian lunch is a Perryman's pie washed down with a Farmers Union Iced Coffee. Perryman's make a pie that gets better with each and every bite. The more you eat the more perfect you realise it is - thick, buttery pastry; lightly but perfectly seasoned gravy; quality minced meat with not a hint of gristle in sight; and warmed to the perfect pie-smashing temperature. It sits at the very peak of pie-man-ship.



The pasty, though less rave-worthy than the pie, is still well executed - buttery pastry; a nice mix of diced veggies; a smattering of meat; and lightly seasoned.



On the verge of greatness but not quite there yet is the Thai chicken sausage roll. The light, delicate mince of obviously good quality chicken is in my opinion under-seasoned and under-flavoured. There were hints of chilli and citrus with some herbal notes (kaffir lime or coriander perhaps) but increasing the flavouring-to-chicken ratio and a good dash of salt would work wonders.



Perryman's also make a selection of sweet pastries based on old German recipes. The danish I ordered had stewed apple right to the edges (a rarity in this pastry-penny-pinching times); a sweet glaze; and light, chewy pastry. Tasty indeed.



Perryman's vanilla slice is a good 'un - pastry creme sandwiched between short but flakey pastry. It's the perfect sweet pastry for office workers - because the filling is so firm you don't have to worry about it exploding all over your tie (exploding-slice mishaps are more common than you might first think... I've seen men lose eyes and still occasionally have flashbacks...). I did, however, find the icing to be tooth achingly sweet.



Perryman's CBD outlet lives up to the reputation of it's iconic North Adelaide store and is a must add to the lunch list of any white collar pie aficionado.

YiroStyle, Northpark Shopping Centre

YiroStyle is my go-to for lunch whenever I'm at Northpark Shopping Centre. I'll invariable order a Turkish pide with a side of salad and garlic sauce.



Although the pide have usually been sitting under heat lamps for a while YiroStyle pop their pide in a sandwich press for a couple of moments to make sure its still crispy. And the crunchy, herby salad cuts through the salty fattiness of the rest of the meal.

Delish!

Yum Cha Bar, Northpark Shopping Centre

A shopping centre seems like a curious place to go for yum cha but Yum Cha Bar in the Northpark Shopping Centre seems to think its a good idea. I'm not as convinced.

The yum cha here is pretty decent - plump, juicy dim sims; tofu skin rolls stuffed with roast pork; and sticky lotus leaf rice flecked with generous amounts of chicken, shiitake mushroom and Chinese sausage.



As a veteran of many yum cha meals I had two problems when I ate here - 1) many of their items had sold out despite my being there early in the day and 2) the staff were really REALLY pushy and kept trying to sell me meals I didn't want.

If you work near Northpark Yum Cha Bar will make a nice treat for lunch but the limited menu, pushy service and sterile dining room means its probably not worth making a special trip if you don't.

Bing Boy, Southern Cross Arcade

Sounding more like street slang for a lady-boy hooker than a salad filled pancake Bing Boy is a relative newcomer to Adelaide's food courts. A year-or-so ago I had my first Bing Boy experience - I found it gritty and overly sauced and I've avoided it ever since. To be clear - I'm talking about the pancake, not lady-boys.

Requiring a certain amount of convincing and arm-twisting, I returned to Bing Boy with a good mate recently (again - for pancakes not lady-boys).

I ordered a 'pretty n' peking'. This is a pancake with peking duck, cucumber, carrot, lettuce, wonton pieces and hoisin sauce; not a lady-boy in Pekinese costume. 



I'm pleased to say Bing Boy is much improved (pancake not lady-boy). The wanton pieces were crunchy rather than gritty; the sauce was apply with skill and deftness; the salad was fresh and crisp; and the duck tasted somewhat like duck.

Singma Noodle Bar, Southern Cross Arcade

Feeling a little under the weather I headed straight to Singma Noodle Bar for some warm, comforting soup. Not feeling like chicken I ordered the pork wonton noodle soup.



Some of the elements of this bowl'o'broth are little underwhelming but the whole is certainly greater than the sums of its parts. The BBQ pork is almost certainly dyed pink around the edges and are more like shards of pork rather than juicy chunks. And I think Singma is being a little over generous by calling the things floating in the soup 'dumplings'. More like wonton wrappers with the merest hint of pork mince.



See - scandalous. Tiny 'dumplings' with just atoms of flavourless pork.



Those criticisms aside - the broth was good - light, spicy and slightly oily; the greens perfectly wilted; and the noodles were plentiful.

This is obviously a flawed soup but I keep returning the Singma because despite the shortcomings they make tasty food.

From Scratch, Leigh St Pop Up

Today was the first day of the Leigh Street closure. It might sound odd to trumpet the closing of a street but banning motor vehicles means more space for pedestrians, cafe frequenters, diners and generally hipsters like you and I. It's all part of the State Government and City Council's push to bring the vibe back to the Adelaide CBD. I reckon it's a great idea - the wooden furniture and alfresco dining look great. Sure, it looks a little quite now but this was first thing on a cold winter's morning. Come back at lunchtime during summer and I guarantee Leigh St will be jumping.




My sources (well, twitter really) told me that From Scratch had arranged a celebratory pop-up pastry stall with Coffee Branch providing the java - an extremely attractive proposition. I picked up a rum and raisin scroll and then waited in line for a flat white with the other cool kids in Coffee Branch.



I wouldn't call myself a coffee connoisseur but I know what like and Coffee Branch do a good cup'o'java - warm, rich and creamy.

And the rum and raisin scroll was amazing - sugary glazed slight chewy pastry dotted with plump, juicy, slightly rummy raisins.



There is a weeks worth of closed Leigh St celebrations coming up. I'm planning to eat as much as I can!

Fresh Bites, Citi Centre Arcade

The food court at Centre Arcade is badly in need of a facelift. Some of those shop facades have been around since at least the 90s and many are probably older than I am. Think places like The King of Sandwich and Mangia Mangia. That said some new blood is slowly starting to seep in - the spud place has closed down and banh mi / Japanese eatery Fresh Bites has opened in its place.

A teriyaki chicken wing was my sneaky lunch entree. The meat was firm, juicy and flavoursome but had lost a little of sweet glazed char flavour that the exterior flaunted. Tasty, but not super value for nearly $2 bucks.



Banh mi / Japanese fusion rolls really makes sense me and the one from Fresh Bite bought together the best of both worlds - sticky sweet teriyaki chicken from Japan; the baguette style bread and crunchy fresh salad from Vietnam; a dollop of kewpie mayonnaise for extra richness; and fresh coriander, spring onion and chilli to provide some cut through.



Hopefully newcomers like Fresh Bites will provide the impetus and bring in the new stalls and customers needed to make renovations at Citi Centre a reality.

Ricky's Kitchen, South Cross Arcade

It finally feels like Ricky's Kitchen has reached it's promising potential.

Comparisons to Ricky's Chicken Rice were always initially going to be unfavourable. When I first ate at Ricky's Kitchen - just after he shifted from his chicken rice stall in the China Town Food Court - I was disappointed. The soul of his food seemed to have disappeared. I recall hoping that Ricky just needed to get know his new dishes and kitchen a little better. I'm pleased to report that this indeed seems to be the case.

Firm and fatty with crunchy crackling and scattered with fresh coriander and spring onion the crispy pork was very good indeed. The sauce the noodles were served in was light but full of flavour and didn't dominate or detract from the crispy pork.

What I (and most people I think) love most about eating at Ricky's are the dipping sauces. The green spring onion sauce has regained it's earthy almost mustard-y bite while the red chilli sauce is back to it's sharp, hot almost tropical self. 



Watching Ricky's finesse while slicing and chopping joints of meat for dishes is one of the new mesmerising pleasures of the new open kitchen - and gives you something to do while you endure the long wait for food from this now popular stall. If he continues in this vein Ricky's Kitchen will no doubt achieve the cult status Ricky's Chicken Rice had.

Klaus's Wurst Haus, Victor Harbor

A fortnight ago I put the call out to see if anyone knew of better Adelaide hotdog than Wendy's (here http://theofficeeater.blogspot.com.au/2012/06/wendy-myer-centre-food-court.html).

Well, I found one. It's not quite in Adelaide - it's from Klaus's Wurst Haus in Victor Harbor and despite it being less of a haus and more of a essenwagen (rough google translation of food van) it's probably the best darn hotdog I've ever had.

I've had hotdogs from Klaus's before and this time I ordered the Vienna sausage with sauerkraut, fried onions, cheese and curry tomato sauce. You know how food often doesn't taste as good as you remember it? Klaus's bucks that trend - it actually tasted better. MUCH better.



Klaus's uses a sausage cooking method that I haven't often seen - boiling each sausage until firm and then charring on a grill. I really rate this method - although you can't see it the sausage developed a wonderful snap and had a noticeably smokey taste. Hot sauerkraut cut through the fatty richness of the sausage while the caramelised onions added some sweetness. Warmed in some sort of bun warming cabinet thingo the light white bun had the perfect amount of crunch and chewiness.

What really made this hotdog was the curry tomato sauce - sweet, savoury, deeply tomato-y and with curry flavour and heat to spare this sauce really packed a punch. No wonder currywurst is all the range in Deutschland.

I know Klaus's Wurst Haus is a bit too distant for most CBD 9-5ers to drop by for lunch but if you ever find yourself Victor this is the place to hit up.

Totally Fresh, Gawler Place

I think I've finally found my soup joint this Winter. Unfortunately for me, it looks like most of Adelaide had already found it.

I was walking down Gawler Place and noticed that the line for Totally Fresh was just about the door. Being a human sheep and knowing that the taste buds of most South Aussies are generally good so I wanted to see what all the fuss was about.

After a short wait a chalk board listing 5 or 6 different soups including minestrone; chicken and corn; tom yum; and tomato and bacon greeted me once I reached the front of the line. I ordered the minestrone. The soup tasted truly of tomato and had plenty acid to get the salivary glands going. Vegetables were plentiful and tender but held their shape well and the chopped herbs added an uplifting freshness. You may have noticed that I'm finding it a little difficult to sell this soup. What can I say - it's soup. I'd be the first to admit that I have trouble getting excited about soup - but it was really excellent.




The following day I returned and ordered a Cajun chicken roll. Bizarrely, in addition to the spicy chicken, carrot, capsicum and lettuce the roll also had warm rice noodles. I didn't think rice noodles were particularly Cajun but they added a warm slippery texture that really worked. This was a fresh, tasty roll.



A day later I purchased a Caesar salad pizza for lunch.The great flaw with this pizza was the base. Neither thin and crispy nor thick and chewy the base was somewhere in the middle. In fact, it was more like shortbread than anything else and needed some more salt and some more char. And despite the over generous salad dressing the toppings were pretty good. Particularly impressive was the still runny baked egg.



Totally Fresh promise fresh, nutritious and fast lunch and on those they deliver. The soup is excellent and rolls are good but the pizza is let down by its base.