With more than more burger specialists stealing a march on the pub trade, how can pubs raise their game when it comes to burgers? The Lock In crew take a deep dive into the perfect pairing of meat and bread.
And of course, we get some expert help too, with meat master and boss of Aubrey Allen butchers Russ Allen and David Dwek, md of Seven Seeded sharing the secrets of ingredient success.
We speak to food and drink writer Laura Hadland and co-founder of Beefy Boys Anthony “Murf” Murphy about the cultural significance and history of the burger, and we chat with award winning burger creator Ed McIlroy of the Plimsoll pub and Rob Bacon of Hickory’s on what makes a perfect burger.
And when it comes to drinks pairing, why not think wine (I blame Heath) - we chat with drinks experts Harry Crowther and Clara Rubin, the brains behind Burgers and Burgundy.
And we also discover that Heath’s grandfather was the man who introduced the burger to New Zealand, which is weird as he’s Australian.
Tune in now, and don’t forget to like, review and share far and wide!
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Music by www.audionautix.com