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The ever-greedy Anna
Christensen sacrifices her
waistline in a noble search
for the Holy Grail: the perfect
burger. Here are her findings.
words Anna Christensen
photography Nick Cooper and Renee Bergere
The burger Pulled Pork
Sometimes just tasting a burger isn’t enough. Your other senses crave
attention, too. The pulled pork burger from Jus satisfied several,
simultaneously. For starters, it tasted amazing. I couldn’t get enough
of the tender strings of Linley Valley free-range pork, marinated in a tangy
barbecue sauce and tousled in balsamic red onions and fresh slaw. It looked
pretty too, served in a glossy brioche bun from Jean Pierre Sanchos, and lightly charred on top. Out
peeked a slice of holey cheese straight from a picture book. But it was the feel of it that got me really
excited – it was gloriously sloppy, with rich juices that would drip down my chin as I took a bite... and
then down my hand, and my elbow. Screw finger-licking good, this was body-slurping good.
On the side Onion rings with hot sriracha and sour cream
The onion rings were super crunchy, but still light. The ratio of crunchy battered shell to onion was perfect – you
could take a bite without dragging the whole skin off with your teeth. Instead of traditional sweet chilli with the sour
cream, it was served with hot sriracha – a sorta grown-up version, I guess. The sour cream cooled the spicy sting.
743 Newcastle Street, Leederville; 1 Rokeby Road, Subiaco; 74 South Terrace, Fremantle.
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