The rain continues to fall in Wellington, but are we disheartened? We are not, for Wellington On A Plate continues. Today, Andy is back from his peregrinations of the UK, Spain and Middle East, and keen to sample what’s on offer from Burger Wellington. As we approach the end of the competition, choices become harder, as from a long list of 20, some burgers aren’t going to make the cut.
Today’s pick was Scopa. I raved about their burger last year, and so I thought I’d better try this year’s one. It’s call Bob’s Bologna Burger, and it’s made of pork. Despite the previous pork fails I’ve encountered in my burger odyssey, this one sounded promising:
Spiced pulled Island Bay Butchery pork patty with smoked tomato, prosciutto, provolone and basil in a garlic brioche bun, with crispy truffled spaghetti.
And here it is:
First up, you’ll notice that it’s served with string. That is, in fact, the crispy truffled spaghetti. I didn’t really notice any truffle going on there, but it was nice and crispy, and an interesting alternative to chips. Inside the burger, the patty is a nicely spicy pulled pork burger, so the meat is very tender. The smoked tomato and cheese made a tasty accompaniment – Andy reckoned his was over-cheesy but mine was fine. The only thing that could have improved it was something to add a bit of a texture – maybe some pickles, or cucumber. As it is, I’m scoring this a near-perfect 9.
5 more days of WOAP…will I find a perfect 10 in that time? The search continues.