Deconstructed Bunnings sausage sizzle causes controversy in trendy suburb
This is the dish that caused controversy at a Melbourne Bunnings on the weekend. Photo: Facebook
A Melbourne sports club has taken the trend of “deconstructed food” to worrying new heights by marketing a “deconstructed Bunnings sausage” at a sausage sizzle.
The Melbourne Flames Dragon Boat Club set up a sausage sizzle stall at Bunnings in Brunswick at the weekend and caused a sausage-in-bread controversy.
Atop a wooden board, a cheeky sausage sizzle staff member had separately placed a piece of bread, a sausage, a small mountain of cooked onions and three spoons with a squirt each of mustard, barbecue and tomato sauce.
Luckily this was only for display purposes. Photo: Facebook
The ridiculous looking presentation was only a marketing ploy and all sausages in bread purchased by customers were served traditionally.
However it didn’t stop people from laying into the Melbourne Flames Dragon Boat Club anyway.
Rowan Simpson wrote on Facebook: “1. Do they charge five times as much for these hipster snags?
“2. Shouldn’t the sausage and bread be broken down to their ingredients for that more authentic hipster appeal?”
Joshua Gard claimed “this should be illegal … against Bunnings snag tradition”.
The trend of deconstructed food has been taking off online lately. There have been deconstructed spaghetti bolognese dishes, deconstructed smashed avocados and even deconstructed coffees, as seen below.
This was perhaps the peak of the deconstructed food trend. Photo: Facebook
That coffee was photographed at Melbourne cafe The Kitchen at Weylandts, in Abbotsford, a trendy inner-city suburb like Brunswick.
Both the deconstructed sausage and the deconstructed coffee are controversial attempts at pulling apart classic dishes.
Bad deconstructions are traps that numerous chefs have seemingly fallen into of late, given the way any quirky or unique food offering can go viral on social media these days.
Some of the worst examples include deconstructed tacos, spaghetti bolognese and steak pie. Have a look at them in the gallery below:
When deconstructing food works
Deconstructing a classic dish is a technique made famous by top chefs. When pulled off, the results can be stunning. Take for example George Calombaris’ “Greek Salad 2010” which he made on MasterChef.
Calombaris took all the classic elements of a Greek salad (lettuce, olives, tomato, feta etc) and turned them into a Greek salad made from olive gel, feta cream, tomato jam, cucumber ice cream, red pepper terrine and olive oil sponge.
Probably the most famous “deconstructed” dish in the world right now is Italian chef Massimo Bottura’s lasagna sensation “The Crunchy Part of the Lasagna”.
Inspired by his childhood love of the crunchy piece of oven scorched pasta at the edge of the lasagna, Bottura has created a triumphant deconstruction.
Watch it be cooked:
