My curiosity is piqued and so I will have to give the Mixed Balti a bash.  I have had a prawn curry and a chicken curry (or several) in the same meal and even on the same plate before, but never prepared as a single dish.  I see no harm in trying it.

Phil, I have now tried a Paella with seafood and chicken.  I prepared one 2 nights ago (Thursday over here) and I must say it was thoroughly enjoyable. The feedback from my daughter was also positive after she took a serving home with her.  I had, by coincidence baked a chicken the night before which had "Paella Seasoning" (ie; flavoured rice stuffing and some spice rub) and so I used the leftover from that and added fish (barramundi), and prawns, along with other ingredients, including a chorizo sausage, bacon, onion, multicoloured capsicums, a few peas and olives.  I indulged and used half of my saffron.  Very nice indeed.  My wife was happy as it is a recipe I'd not used before, and it is tomato free.  I had to use kalamatas as I had no black olives.  I have calamari but forgot to include it.  Not to worry.  Next time.

Paella is not a dish we eat regularly Phil but when we do, we usually have chicken and chorizo paella which is the family preference.  On the odd occasion we have had seafood paella it is seafood, ie, prawns, fish, scallops, mussels, squid but not chicken. I'm really the only one in the family who likes it so we don't eat it. Thinking about it, I would say the only thing I can recall ever eating that contained both would be Chinese Special Fried Rice which also has char sui pork.

I won't say there's anything wrong with the combination, but it isn't something I've ever seen over here, and it isn't something I'll rush into.

Hmmm?  Not a combination I would choose.  I do chicken dishes and prawn dishes.  I like both but combining the 2 isn't something I've seen.
Chicken and mushroom I understand, but if I wanted to expand the prawn dish, I'd add fish or scallops or both.

Prawn and chicken as 2 separate dishes I hope Bob.

This is as good a description, with wonderful photographs, of the Australian Burger as you'd hope to find.  The Blogger, Sara, calls the full kit a burger with the lot instead of a works burger and lists the fried egg as the final extra. I would argue that it is the pineapple which is the last addition.  She also provides the option of Tomato Sauce (Aussie Ketchup) in the ingredient list, but like me she prefers Barbecue.  It simply has to be Barbecue Sauce.  My go-to preference is always the Burger w/ Bacon and Egg and BBQ Sauce.

https://bellyrumbles.com/almighty-aussie-burger-recipe/

Dinner tonight, I think.  I just need to decide on home-made or Gab's.

As you said Phil, each to their own.  Sadly, the real hamburger is disappearing.  McDonalds has done the damage and the Takeaway that used to be found in almost any town are mostly gone.  Just another piece of history.  Fortunately for me, one of the remaining few is right at the bottom of my street and they (he) makes great burgers.  The ones that do remain are very popular and the trade workers keep them busy for breakfast and lunches.  They are another one of those mysteries like BIR and the Doner.  You can make it at home but it just isn't the same as buying one cooked on the big flat top.

My wife and I had to do a drive yesterday and to my surprise, we passed a mobile food trailer on the side of the road.  It was colourfully painted and decorated and had signage declaring it to be Mr Sheesh with the words Kebabs and Doner in big letters.  I haven't seen a roadside doner van in years. Unfortunately, we were on a schedule and couldn't stop.

New thread on the burger.

Quote from: Peripatetic Phil on August 20, 2023, 09:01 AM

Most hamburger eaters would same the same about a hamburger ("must have the salad / mayonnaise / tomato ketchup / gherkin / w-h-y"), but I'm sorry, I disagree.  When I have a hamburger, I want to taste the burger and the bun, nothing more (apart from lashings of salt, that is, and cheese and/or bacon if I am after that particular variant that day).  And I am exactly the same with my kebabs — kebab meat, pitta bread, lemon (for shish kebab, not for doner) and some pickled chillies, nothing more.  Each to their own, of course, but if I can't taste the primary ingredient unadulterated by salad / mayonnaise / tomato ketchup / gherkin / red sauce / toum / w-h-y, then I don't want to know.
--
** Phil.

Did you not eat a proper Australian hamburger when you were here Phil? No mayonnaise, gherkin (pickle) or ketchup anywhere near our Aussie burgers mate. The basic burger, or plain hamburger as it is known, consists of the pure beef pattie, fried onion, tomato slices and lettuce on the toasted and buttered sesame seed bun, with barbecue sauce but the main thing is that it has to have slices of sweet beetroot.  From here you build with the extras being cheddar cheese slice, bacon, fried egg (runny yolk) and if you order a burger with the works you will get all of the above with a slice of pineapple as well.  As we say over here, wrap your laughin' gear around that.  You can't be satisfied unless you have beetroot and beef juices mixed with runny egg yolk running down your forearms and dribbling from your elbows.

Why reinvent the wheel? A doner kebab isn't complete without red sauce and toum.

https://allfoodi.com/doner-kebab-red-sauce/

https://dobbernationloves.com/food-drink/kebab-garlic-sauce-recipe/

Is he over here? I do recall reading that he was, but really, I have no idea. If he is, there is no real fuss about it and he probably likes it that way. It's a very big island. The cost of 250g though, at AUD $45, is not excessive but honestly, I can live without it.

Thanks Phil. I appreciate it, but that is the exact same eBay listing I can see over here except yours is only 20 g. Well at least all of the listings are using the same stock photograph.  The Indians are using the Chinese eBay business model.  The price with currency conversion is about the same.  I can see multiple listings that all come from India but there is nowhere in Australia that appears to stock this item.  The issue here is that even if I pay for it through eBay, it may not make it to me through customs.

https://www.ebay.com.au/itm/354443430610?

Edit:
I have found one source of 100% pure and natural Asafoetida in Australia, but I'd need to purchase 250 g.  What am I going to do with 1/4 kg of it?