Famed British celebrity chef Heston Blumenthal has partnered with up-scale Australian burger chain Grill’d and mushroom-based alt-meat Fable to create a limited-edition ‘Heston Fable Burger’.
The one-off creation – inspired by Peking duck pancakes, and an evolution of what’s on the menu at the celebrity chef’s very own restaurant, The Perfectionists’ Cafe in London – is available at selected restaurants in the chain by pre-order only. It sells for A$35 (US$26).
The month-long promotion is another example of alt-meat labels joining with famous chefs to create restaurant-quality meals that showcase the versatility and quality of new-generation plant-based foods. Also in Australia, local celebrity chef Neil Perry teamed up with V2Foods to create plant-based menu options in the luxury Margaret restaurant in Sydney’s eastern Suburbs.
“I never thought I would allow another restaurant to serve one of my very special burgers until I met the amazing team at Grill’d, the Michelin star chef commented.
The Heston Fable Burger mixes the meaty mushroom Fable pattie with tofu, cucumber, fresh slaw, hoisin sauce, served on a buttery brioche bun. It will be served with Heston’s signature gastronomic flair, delivered to the table under a smoke-filled cloche with silver service touches, served alongside Grill’d Famous Chips with a dash of white miso mayo and a premium wine pairing.
Three other Fable-based burgers join the Grill’d menu during August, at restaurants in Windsor and Hawthorn, Victoria, Wintergarden and Carindale in Queensland; and Scarborough in WA. Those are a Fable Spicy Cheeseburger (also by Heston Blumenthal), The Fable Truffle, and the Fable Southern BBQ.
“In partnering with Fable, we’ve had the opportunity to work with Heston Blumenthal, one of the world’s finest chefs, and expand our plant-based menu with four new Fable meaty mushroom burgers that taste just as good as the real thing,” explains Simon Crowe, founder of Grill’d.
“It’s the next step in our mission to discover a whole new world of flavour and challenge the status quo with innovative, healthy and mindfully made products.”
