Trends: Charcoal is the new black

By Simone Egger & Rob Moran
Updated October 6 2014 - 10:08am, first published September 22 2014 - 11:45pm
Charcoal-dusted brioche bun for Kettle Black's lobster roll in Melbourne. Photo: Patrick Scala
Charcoal-dusted brioche bun for Kettle Black's lobster roll in Melbourne. Photo: Patrick Scala

Believe it or not, fast-food chains can be barometers for what's hot. Take charcoal. An ingredient that's been quietly burbling away, used in Asian cooking for eons, suddenly gushes onto the mainstream with Burger King in Japan unveiling its black 'Kuro Pearl' burger.

Subscribe now for unlimited access.

$0/

(min cost $0)

or signup to continue reading

See subscription options

Get the latest Batemans Bay news in your inbox

Sign up for our newsletter to stay up to date.

We care about the protection of your data. Read our Privacy Policy.