It’s easy to see why food trucks have been one of the more interesting dining fads of late: low start-up costs mean young people with great ideas can get a leg-up, while diners get all the convenience of fast-food with the quality of local produce. Plus, the atmosphere’s unbeatable.
While it’s by no means an exhaustive list, these are a few of our favourites restaurants on the road…
One of the originals remains one of the best. Beatbox Kitchen (thus named because it looks and sounds like a giant beatbox with a kitchen inside it) keeps it simple, with one meaty burger and another mushroomy one. But who needs more when they’re this good?
Despite appearances to the contrary, there’s no law that says all food trucks must distribute American Dude Food. The point is proven with panache by Trailer Made, where a former Cumulus chef makes considered seasonal dishes taking inspiration from Mediterranean, Asian and Israeli cuisine. Good stuff that’s actually good for you. Who knew?
Do we really need a portable creme brûlée vendor? Well, given the crowds clamouring for crunchy/gooey treats every time these guys cruise into town, the answer is, apparently, yes. Using fresh eggs, cream and locally-grown vanilla from country Victoria, the White Brothers whip up these wee delights and the set fire to them to order. OK, OK: we do need a portable creme brûlée vendor.
Essentially a travelling barn, The Veggie Patch Van walks (or drives) the talk: built from reclaimed timber, its kitchen is powered by PV panels and the engine runs on veggie oil. But, you’re probably less concerned with what’s in their tank than what’s in yours: think falafel burgers covered in herbs, fresh pasta, freshly-squeezed juice smoothies and home-made tarts.
Don’t you dare complain about too much Mexican: it’s like complaining about having too much gold or being excessively handsome. And anyway, Al Carbón is doing something completely different – spit-roasting marinated meat over hot charcoal, Sonora-style, and serving it up with charred pineapple, salsa roja, coriander and onions in tortilla’s made fresh to order. Too much Mexican…. pfft.
West Australians love a burger, so they know what they’re talking about when they say Butty’s is among the best. These are no delicate, silver-service burgers: Butty’s send em out in foil, beef blackened by flames, oozing with cheese. Beef ribs, buffalo wings and crinkle-cut fries go pretty good too.
Roy Chin’s been making people crazy for his handmade dumplings from a blend of five different flours since 2009, so he’s an elder of the food truck scene. Like any dumpling worth its broth, Jumplings’ dumplings are a showcase for great local produce, filled with scallop and truffle, kangaroo and sambal chilli tiger prawn.