I have always enjoyed a good Chiko Roll.
And why not? Along with a meat pie they are an iconic Australian food item.
Even two years working in the factory where the Chiko Roll is made failed to turn me off this wonderful fried food item.
I grew up in Bathurst and the Edgell’s factory employed lots of people over the years.
When I was at university I got a job in the holidays in the factory’s freezer section and handled tons of Chikos.
Just picture a massive freezer full of products like frozen vegetables and stacks of Chiko Rolls.
We used to go into the freezer, dressed like Antarctica explorers, to do stock takes on the Chiko and other products.
We then used to load semi-trailers with the Chikos where they would be distributed to supermarkets and warehouses all over Australia.
I can remember mountains of cabbages, ready to be turned into Chikos.
Others ingredients include wheat flour, cabbage, water, cooked barley, carrot, beef, animal fat (beef), cereal (wheat), celery, onion, green beans and textured soy – sounds delicious, doesn’t it?
The Chikos when they went into the staff sales section always went quick.
Strangely, in writing these memories, I now have a craving for a Chiko or two.