Oops - Didn't think flake was sold in NSW .

CC - the burgers are what you are used to - I couldn't believe cheese was put on hamburgers when Maccas first came here now the ones in fish n chip shops have cheeses too .

northie, as a German-American, the rightful inventors, I stand by that there is hamburgers and then there's them that ain't

So CC you don't go along with variations LOL

LOL. Only to a limit, northie. Hamburgers offer a lot of leeway for toppings and it's true that if Americans (and everyone else) enjoyed beets and eggs on their burgers, they'd be doing it. But that's not why I said I couldn't recommend those things at the F&C shops.

But the F&C ones aren't just bad because of the avoidable odd topping. These things come in frozen packs and are fried on the same grill as various fish just was. And that's before you get to the toppings like pre-sliced canned beets (because who doesn't love canned vegetables) and (usually) soggy iceberg lettuce.

Nothing personal. Every place has their beloved awful junk food, but they are almost always an acquired taste, though the ones who grew up with it can't understand why as they love it.

As far as variety, to be fair, I'd probably not recommend a beef mince pavlova or a cheesy lamington either.

And not forgetting [a slice of canned] pineapple on any half decent "hamburger with the works".

pineapple on a burger???

just about as good as chicken on a pizza.

ought not to be allowed.

No. Just No. pineapple on hamburgers & pizzas is just wrong.

A hamburger should have
proper beef mince ( not that unidentifiable frozen, flat,cardboard tasting thing)
Iceberg lettuce
Tomato
Bacon
Fried egg
Beetroot

BBQ sauce optional

The bun should be flat, white & toasted lightly.

I was with you till you got to the beetroot, bokhara.

The beetroot goes with the white shirt or blouse.

The beetroot goes with the white shirt or blouse>>

from my PoV that would be an additional objection to it, the primary one being it tastes vile.

I was thinking, it would be great if there were places where visitor could try out true Australian foods that used traditional indigenous ingredients and methods without having to take them home and cook it themselves. We've been to a few places - events rather than restaurants though - where we could try some damper, barramundi cooked in paperbark with lemon myrtle (very good), or at least taste test bush tomato and other bush herbs. (probably stopping short of witchity grubs for me, thanks).

Last time was at Healesville Sanctuary event but maybe someone on the board knows about a place where others could experience that without having to time it just right.

Bushtucker River and Wine Tours out of Margaret River offers a wild food tour, complete with Witgudy grubs. Yum.

http://bushtuckertours.com/wild-food/

<<The beetroot goes with the white shirt or blouse>> from my PoV that would be an additional objection to it> -

that's where the viscous egg yolk comes in, it limits the beetroot juice run off. And if it still manages to drip onto your favourite outfit, that's where that slice of sweet or sour pineapple comes in... you'll be smiling or screwing your face up anyway. Of course, if you've had a few sherbets anyway, chances are you won't notice at all, until your fellow passengers on the bus or train on the way home are falling over trying to give you an even wider berth than usual (refer for example the classy gent co-opted as my Fodors profile avatar)

'traditional indigenous ingredients' - I can recommend Kakadu green ants, very good in Vitamin C - as is beetroot

CC - Charcoal Lane features native Australian ingredients - it's in Fitzroy Rhyll Trout and Bush Tucker Farm is another. Attica has whipped emu egg with quandong but at $185 pp it's not for everyone - it is one of the top 50 restaurants in the world

that's where the viscous egg yolk comes in, it limits the beetroot juice run off. And if it still manages to drip onto your favourite outfit, that's where that slice of sweet or sour pineapple comes in... you'll be smiling or screwing your face up anyway.>>

I'd be attracting more than stage glances by then, farramog - probably all the insects in the district. Think I'll pass - ditto on that restaurant, Northie.

stage = strange

northie, I'd mentioned Attica up above but didn't know they had the emu egg dish. Great place though as you say, not for everyone (whew!). Really like quandongs though.

Forgot about this place near Denmark - we stayed in one of their elevated Quonset hut style units several years back.

http://bookings.denmark.com.au/young...ctory-and-cafe

Not sure if the restaurant is still open, as they seemed to be struggling when we were last there.

Oddly enough, it's run by a Swiss couple.

<<Of course, if you've had a few sherbets >>

What's a sherbet? Other than a fizzy lolly, which I assume isn't what you mean.