Ad Majorem Gloriam Fergi

On Saturday, March 18th, as prophesied, we returned to Fergburger. In matters of taste, as well as of experimental science, replication is of critical importance. There are several resulting observations. 

First, the return experience, although generally satisfactory, was not magical, as was the original. As we often observe, only once can one enter the cathedral of Amiens for the first time. There is, among Fergburger clientele, however, a palpable sense of satisfaction, even joy, in the realization and conclusion of a quest. I sensed this sort of euphoric satisfaction among the clientele at the abbey of St. Sixtus, in Belgium, more than once, standing in line for a six-pack of Westvleteren, reputedly the greatest of beers. Second, the Fergburger we received, although still in the best-ever class, was inferior to the original: the meat was not quite as juicy. We learned, incidentally, that the big flavor difference with the Fergburger is that it is made from prime beef. We have no idea how prime in New Zealand compares with prime in the US, but the Fergburger's taste was superior to anything we have had in the US. The freshly-baked and lightly toasted bun is the other outstanding feature. Third, the onion rings we ordered on the second visit were satisfactory although not special. We prefer onion strings with the flakier coating. Fourth, a disappointment was the second stracciatcella milkshake from the Ferg gelato joint. Our second instance of the shake was botched, as if it had started out as a chocolate shake and then the maker added some chocolate sprinkles. Vicki's complaint garnered at least a correct stracciatcella gelato. 

Lastly, we visited Fergbaker, the boulangerie aspect of which was reminiscent of the real (French) thing. There we purchased one of their meat pies--a New Zealand thing--specifically the steak/mushroom/bleu cheese variety. The pie and filling were tasty, with no soggy bottom (how do they do this?!), but the filling was less interesting than the one we had in Wanaka, at the Doughbin there. Bottom line remains, however: when in Queenstown, do not miss the Fergburger experience.

The gelato joint

We theorize that the non-soggy bottom is achieved
by adding a non-nutritive pastry varnish to the mix

A handsome and tasty pie, although the blue cheese did not come on
very strongly