Posts Tagged ‘chips’

Mos Burger, Sunnybank

Posted on December 5th, 2011 by Warren  |  2 Comments »

Mos Burger!

I had my first taste of Mos burger in 2007 while on holidays in Japan.  I still remember being impressed by the fusion of asian flavours with the western burger concept and the prompt and efficient table service with drinks served in real glass tumblers. So much so that I actually googled it to find out if they had any stores in Australia.

Fast forward to 2011 and Mos Burger finally arrives in Oz… and of all places in Sunnybank!  I was dissapointed though since for the first few months of it’s existence the place only sold meat burgers.  I was confident though that they would offer veggie burgers eventually… but the question was when.

So I was driving past Sunnybank Plaza one day and was looking for a quick and tasty snack and lo, the thought of check up on the veggie status of Mos Burger popped into my head.  I was ecstatic to find that they now added two vegetarian burgers on their menu.  These are the Veggie Kinpira and the Oyster Mushroom.  They are both rice burgers so if you’re not into rice you’re out of luck here.

The very (bordering on overly!) cheerful counter girl made the effort of explaining all the virtues and health benefits of kinpira in order to help me make my decision.  I ordered a Veggie Kinpira and an Oyster mushroom and tacked on a meal set consisting of a drink and fries.

After taking our number  and finding a seat, our burgers and fries arrive about 5 minutes later.

Take a number!


Mos Burger Seating area

On first seeing them, the burgers struck me as a bit small.  Compared to normal western burgers, these are tiny.  The burgers however arrived  nice and hot and consisted of two cakes of firm sticky rice kept intact with a square of nori, with the fillings in the middle.  The paper tray liner has gone to great lengths to discourage you from taking the burger out of it’s special wrapper so as not to make a mess out of your best shirt which I thought was quite funny.  It kinda reminded me of the safety placards you find on airplanes.

In case of burger juice, brace brace!

Anyways, after ensuring I had the burger safety procedures down pat, I had a bite of the Oyster mushroom burger.  First impressions are that the thick sweet soy based sauce was a bit too salty and peppery and overpowered the subtle flavours of the oyster mushroom.  As oyster mushrooms are fairly large in comparison the the rice patty, you only get about 3 of them on the burger.  And because of their chewy texture, you tend to drag all three of them out on the first bite, leaving you with an empty but saucy rice bun.  The large lettuce leaf also tended to brush sauce up against your cheeks when you took a bite.  So much for the special wrapper.

Oyster Mushroom Rice Burger ($4.55)

The kinpira was a bit more subtle tasting and easier to eat than the Oyster mushroom.  The shredded bits of seasoned burdock and carrot make this one inherently easier to eat than the oyster mushroom.  I really enjoyed the light crunchy texture of the fried burdock in amonst the rice and nori.  A most suitable combination I thought.  I’ve never seen a burdock before in person, but from what I’ve read on the interwebs, it’s some sort of thistle plant.  A tasty sort of thistle.

Veggie Kinpira Rice Burger ($4.55)

And of course the chips…  what can I say?  They were crisp hot and fresh.  The way a good chip should be!  The regular serving seemed small… maybe I should have got the large?




Overall I quite enjoyed Mos Burger.  The service is quick and friendly and the rice burgers are a unique and tasty change from the usual bread and patty style western burgers.  The servings seem smaller than usual, which means that if you’re feeling hungry you might need to order more than one.


Restaurant Details

MOS Burger on Urbanspoon


Veggie Kinpira Rice Burger $4.55

Oyster Mushroom Rice Burger $4.55

Regular Chips and Drink set $3.65


Mos burger menu (Nov 2011) Front

Mos burger menu (Nov 2011) Back


Guinness and mushroom pie

Posted on August 28th, 2011 by Warren  |  2 Comments »

Guiness and mushroom pie

Guiness and mushroom pie

This is a great recipe from Jamie Oliver adapted for vegetarian tastes. I’ve cooked this a few times and each time it turns out great. It does take a little bit of time to cook, but the results are well worth it. Plated up with some hot fresh chips and salad, it’s perfect whenever I want some nice warm hearty pub style food.

To be a truly vegetarian dish, you need to ensure the dark ale you use does not use animal derived products such as isinglass in the production process. Guinness used to be a favourite beer of mine, till I found out it was not vegetarian. Fortunately there are a few sites that have lists of vegetarian alcoholic beverages so being informed is even easier than before. You can find these resources on my vegetarian links page.


Recipe: Guinness and mushroom pie


  • Puff pastry sheets
  • 400g mushroom chopped
  • 2x 400g canned red lentils, drained and rinsed
  • Handful of tvp chunks soaked and squeezed of excess moisture
  • 4 carrots peeled and chopped
  • 3 celery sticks chopped
  • 1 (or 2) 330ml bottle of good vegetarian Stout Beer (I use Coopers Best Extra Stout)
  • 2 large onions sliced
  • 3 cloves garlic peeled and chopped
  • Knob of Butter or olive oil
  • Salt
  • Powdered Vegetarian Stock (I use Massell stocks)
  • 2 Teaspoons dried rosemary
  • 2 tablespoons of flour
  • (optional) shredded cheddar or mozerella cheese (ensure it has non-animal rennet)
  • 1 Free range egg, beaten


  1. Preheat the oven to 190C
  2. Heat Butter or oil in a deep ovenproof pot
  3. Add the onions and fry without colouring for about 10 minutes till they are soft.
  4. Add the garlic, and fry for a couple of minutes
  5. Turn up the heat, add the mushroom, lentils, carrot, celery, TVP chunks to the pot and stir occasionally for about 5 minutes.
  6. Add the bottle of beer, flour, rosemary and just enough water to cover. Season with a little salt and pepper and some stock powder and stir.
  7. Cover, bring to a simmer and cook for a about 5 minutes.
  8. Place the whole pot with lid into the oven for about 1 hour. Take the pot out and stir the contents. If it’s a bit too dry, top up with a bit of water till a little runny again. Put back in the oven for another hour, stirring every 20 minutes, adding water as needed until the lentils have softened to your liking.  Have a taste and season if necessary with more salt or stock powder. Leave to cool a little.
  9. Depending on how big your pie dishes are, thaw out the required puff pastry sheets
  10. Scoop the stew into your pie dishes. If you want, you can sprinkle some cheese on top at this point. Top with a piece of puff pastry large enough to cover the pie dish entirely.
  11. Brush the pastry with the beaten egg and place the pies in the oven and cook for 30 minutes or until the pastry is lovely and golden.

Preparation time: 15 minute(s)

Cooking time: 3-4 hour(s)

Serves: 4-6