$120 Egg Sandwich In Sydney Celebrates Australian Bacon Week; 5 Other Outrageously Expensive Foods
Sydney restaurant 4Fourteen has unveiled a brand-new item on its menu: the $120 bacon and egg sandwich. The item, easily Australia's most expensive breakfast sandwich, will only be available for Bacon Week, reported Sydney's Sunday Telegraph.
As much as 20 times the price of an average bacon and egg roll, the outrageous creation from 4Fourteen features nothing but the best -- award-winning bacon from Slade Point Meat Specialists of Queensland, a pan-fried duck egg, semi-dried and smoked gourmet truss tomatoes, duck foie gras, caviar, creme fraiche, shaved truffles and English cheddar. The sandwich is held together by a handmade brioche bun. Finally, the dish is served with a side of shaved truffle aioli as well as a simple side of chips.
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"It's not something I ever thought I'd be doing but it will be interesting to see how many we'll sell," said 4Fourteen head chef Carla Jones. "I reckon some people will buy it just to see what it's like. I'm not sure I'd eat it -- I'm not that into truffles and stuff like that."
Australian Bacon Week, a special event celebrating Australian bacon, stretches from Sunday, May 12, through May 19. According to Australian Pork, two-thirds of bacon in Australia are imported. Bacon Week promotes Australia's own pink square PorkMark label, which identifies 100 percent Australian meat products.
The sensationally expensive $120 bacon and egg sandwich isn't the only dish that can fill an expensive appetite. Here are 5 other expensive items for you to indulge in:
1. Fleur, Mandalay Bay, Las Vegas: Fleurburger 5000, $5,000.
Fleur's most expensive hamburger features a foie gras and Wagyu beef patty that is topped with truffle sauce and shaved black truffles. An off-the-menu item, the Fluerburger is served with a $2,500 bottle of 1995 Chateau Petrus Bordeaux filled in Ichendorf wine glasses.
2. Serendipity 3, New York: Golden Opulence Sundae, $1,000.
Starting with a rich Tahitian vanilla ice cream featuring Madagascar vanilla beans and chunks of rare Chuao chocolate from Venezuela, Serendipity 3 adds the sundae's party piece -- a 23-carat edible gold leaf. The Golden Opulence Sundae is also topped with Amedei Porcelana chocolate syrup, cadied fruits, gold covered almonds, chocolate truffles, and marzipan cherries. The expensive dessert also adds a spoon of sweet Grande Passion caviar. Finally, the sundae is topped with a gilded sugar flower.
Diners scoop up the expensive delight with a mother of pearl spoon from a Baccarat crystal goblet.
As an intricate dish to create, Serendipity 3 asks Golden Opulence Sundae customers make a reservation 48 hours in advance.
3. Nino's Bellisima Pizzeria, New York: The One Percenter Pizza, $1,000
As the name suggests, Nino's top-of-the-line pizza is created to feed only the wealthiest of pizza eaters. The $1,000 pizza boasts $820 worth of six different types of caviar. The pizza also features fresh Maine lobster meat.
4. Karat Chef, Philippines: Sushi Del Oriente, $2,000 for five pieces
Equal parts culinary and artistic masterpiece, Chef Angelito Araneta Jr.'s sushi features 12-year-old balsamic vinegar on Japanese rice. Muscavado sugar sweetens the Norwegian pink salmon, while cucumber and mangos add freshness and aroma. Other ingredients include foie gras, sea cucumber, genuine crabmeat, and wild saffron. Sushi Del Oriente is wrapped in 24k gold leaf and topped with caviar. Mikimoto pearls and 4 0.2 karat African diamonds make the sushi look like a million bucks.
5. Maastricht University, Netherlands: Vitro-Burger, $325,000
Dr. Mark Post of Netherlands' Maastricht University has painstakingly created a laboratory masterpiece-a five-ounce hamburger assembled from tiny bits of beef muscle tissue grown in his lab. To be presented at a London event, the so-called vitro meat, or cultured meat, is meant to turn the food industry on its ear.
According to a report from the New York Times on Sunday, actual animal tissue is grown in plastic containers via stem cell technology. Consisting of 20,000 thin strips of cultured muscle tissue, the new cultured meat patty points to a future where the mass slaughtering of cattle or livestock will no longer be necessary, vastly improving the environmental of water, land use, energy use, methane emission and other greenhouse gases.
Still in the preliminary phase of development, the cost of the cultured beef tissue is a staggering $325,000.
Eventually, Post believes large-scale manufacturing of cultured meat that could eventually sit side by side with conventional meat in a supermarket and compete with it in price.
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