Where are the burgers better? Locals turn out to save an icon from corporate strong arm tactics

Where are the burgers better? Locals turn out to save an icon from corporate strong arm tactics

Wambie Whopper, a small fast food restaurant that has operated for many years at Wamberal, a lovely little seaside suburb on the East Coast of Australia, has been threatened by Hungry Jacks (Burger King).
Wambie Whopper front window
The family business, which has operated for many years, received a letter telling them to stop using the word “whopper”.

The locals are not having a bar of it!!!!
CC Express Newspaper cover Wednesday Nov 6 2013
Supporters not connected to the store apart from by loyalty started a social media campaign which received over 10000 followers in the first day. Click here to go to the supporters page.
People from across the Central Coast of NSW; across the state, the country and even from overseas are sending their support to Wambie Whoppers and their distaste to Hungry Jacks for their perceived strong arm tactics.
Keep calm and save Wambie Whopper
Many locals met at Wambie Whoppers to show support (and order the iconic Wambie Whopper burger). Here’s a little tune some supporters made up.

As a loyal long-term customer of Wambie Whopper, I hope that common sense prevails and our local institution survives the onslaught. 

I’ve often driven on a whim, from wherever I am, just to enjoy one of their burgers.

I would never confuse this burger with the ones Hungry Jack’s serve.


Cthulhu Pie

Amazing pastry art. Who eats who?

Amazing pastry art. Who eats who?

Update – For those interested in the story behind the pie:

This pastry art was created by someone cleverer than me. I’m still searching for the original source, that is why I haven’t put a reference. I doubt there will be a recipe as it is about the art not the food and the pie is part of the story.

It depicts a “fictional cosmic entity who first appeared in the short story “The Call of Cthulhu”, published in the pulp magazine Weird Tales in 1928. The character was created by writer H. P. Lovecraft”.

There are many edible and inedible art works portraying the character, this is just the best I have yet seen!

However, it is simply pastry. If you don’t cook much, I suggest buying some frozen pastry sheets and going to town. This art has been done over a cherry pie (the fruit being used to bulk out the shape of the creature, so this would be a good choice, in my opinion). It would be a conversation starter at any BBQ, for sure.

You can’t put chocolate in that!!

You can’t put chocolate in that!!

Just cooked the craziest meal. Mexican Molé that I saw on Good Chef Bad Chef re-runs. I’d call it shit on a stick, except it was a sauce.


You can see the original recipe on Good Chef, Bad Chef (as it isn’t mine) but the recipes on the site are obviously an after-thought to the show and are always missing ingredients and/or method. If you haven’t seen the show (or the comments on the recipe don’t set you straight) you wouldn’t have a hope. I keep going back to the show site, though, as they do do some interesting recipes from opposite ends of the food scale – he is a chef who wants to eat meat, butter, lard and lots of it and she is a nutritionist? who makes lots of vegan, vegetarian and ‘good for you’ food. This recipe is one of his, but surprisingly healthy with only a few tiny adjustments.

I will write out the recipe (to the best of my memory) and link back to this story for you. In the meantime, I did comment on the recipe on the site which might help you. I only forgot to say that the chicken is cooked in the first lot of stock and you may not need all the second lot of stock or ‘tomato sauce’ (passata or spaghetti sauce, not just ketchup), just add ’til a sauce consistency.

* Warning, this show is meant to be a mock confrontation between good and bad eating so if you are passionately vegan best avoid.

Thought of the Day – ‘Mindless Eating’ quote

Thought of the Day – ‘Mindless Eating’ quote

Brian Winsink, director of the Cornell Food and Brand Lab, describes mindlessly eating:

“Most of us don’t overeat because we’re hungry. We overeat because of family and friends, packages and plates, names and numbers, labels and lights, colors and candles, shapes and smells, distractions and distances, cupboards and containers.”

Thanks to The Local Graze for this quote.

Tarhana – ‘soup of a household of modest means’

Tarhana – ‘soup of a household of modest means’

My local fruit market carries a range of ingredients from around the world. We are often finding items we have never heard of or eaten before. Bravely we take strange packets and tins home and search the internet for information about them. Very few have not been experiences worth the effort. One day we found a cloth bag marked Tarhana … and a new adventure began.

Tarhana came in a bag with no instructions

Tarhana came in a bag with no instructions

I asked staff at the fruit market, but they didn’t know anything about what this “Turkish soup with Tomatoes and Piment Sweet Art” was or how to prepare it. Sounds like Turkish Cup-a-soup, or could there be more to the story? Adventurous, (and it was a price we could afford to be adventurous with) we took it anyway.

I searched the internet to find how to make the soup and, not only did I find the recipe on how to make it up, but also the Turkish legend about it. Love food with heart, so here we go…

This story is courtesy of Su from “The Gourmet Touch”, who specialises in Turkish food. Su suggests that people who have travelled in Turkey will tell you of the great hospitality they have been treated to.

“The Turks have a saying which translates to something like “the Lord’s guest”. What this means is that if you should stumble upon somebody’s abode, you will be treated as a guest sent by the Almighty. How cool is that? The hosts will feed you and tend to your needs before putting you on the correct vehicle to your next destination. This, of course, is not something that’s done under an Tourism Board edict. It is an act of generosity and compassion which has much to do with Turkish values.”

So, that’s very lovely, but how does it relate to instant soup mix?

“Legend has it that during the reign of the Ottomans, a Sultan is invited into a back street household where he is offered this soup. He likes it very much and asks for its name. These people are barely struggling to put food on the table so what they eat doesn’t necessarily have a name. It is a soup which is made from dry granules of fermented cracked wheat, yoghurt, and vegetables…”

and spices. In the one that I got there was red pepper; onion; salt; tomatoes; dried mint and yeast.

Tarhana - Turkish instant soup

Tarhana – Turkish instant soup

“…she says “dar hane” soup in answer to the Sultan’s question. This basically means ‘soup of a household of modest means’. Throughout the years it becomes the most consumed soup in the country and its name has mutated to “tarhana”.”

Isn’t that a wonderful story? The idea that this soup is made in order to have on hand something nutritious and tasty to serve a surprise visitor made me want to share this with others. At Christmas time, I made up little bags of Tarhana (just enough to make one or two quantities), along with a copy of this story and the following recipe. I hope that the recipients were able to make this soup when they had guests over.

There are recipes for making the soup from scratch, but this recipe is to make up the soup from the dried prepared Tarhana:


Tarhana ready to eat

Tarhana ready to eat

3 tbsp Tarhana
2 tbsp tomato paste
2 tbsp butter
3-4 cups chicken broth/water+bouillon
1 tsp salt or to taste
1. Place the Tarhana and 1/2 cup of water in a bowl and leave for an hour, stirring occasionally.
2. In a pot, sauté butter and tomato paste over medium heat.
3. Pour stock into pot and gradually introduce the Tarhana which should now be dissolved.
4. Cook over low-medium heat stirring constantly. Adjust consistency by adding water if you wish.

I hope that one day you see this little white bag (or similar) in a store and think of this story, and the heart that goes into something as simple as ‘instant soup’.