Melbourne has given us some pretty delicious treats: the Cherry Ripe, Dim Sims, Freddo Frogs and now, the Donug.
That’s right, a diabolical Scottish entrepreneur/nugg fiend currently living in Melbourne has created a delectable doughnut-chicken nugget hybrid.
Move over, cronut, you’ve got some crunchy competition.
Craig Carrick, 36, who works as a consultant in the hospitality industry, says he came up with the idea after being asked to create an exhibit for a Melbourne food festival.
Carrick then pitched his creation to the judging panel on the local version of Shark Tank, along with his Aussie wife Rachel Dutton. The pair secured a $100,000 AUD investment which will surely help Carrick to achieve his dream of delivering these circular heart attacks to the Australian public.
“It’s about getting Donugs sold here at every sporting ground, every servo, every fish-and-chip shop,” Carrick told the Sharks.
Because those places definitely have a shortage of deep-fried, beige-brown stodge…
The completely savoury culinary treat is made from free-range chicken that’s dipped in a top-secret spice mix then coated with a crunchy panko crumb and cornflake crust.
That sauce? It’s their signature Cheesy Dijon Bechamel, which is a phrase that will no doubt haunt me as I recover from the quadruple bypass I’ll need before I’m out of my 30s.
The only doughnut-like element is its shape. So, it’s basically a nugget with a hole in it…
It's just chicken in the shape of a doughnut, it's nothing special. #Donug
— Tania (@talesfromtania) June 16, 2018
Tania must be fun at parties.
While the Donug is currently only available in Australia, Carrick has plans to take the Donug global.
At the time of writing, he had not explained why he has chosen this, of all possible things, as his contribution to society.