According to former Tetsuya chef Stuart McGill, Australians are embracing the idea of food truck fare in keeping with the new 'casual' approach to Sydney dining.
As part of Good Food month, McGill made his way about the city offering incredible food from his Eat Art food truck – a quick and easy treat for Sydney's food lovers at a fraction of the price that they would pay in a top restaurant. With no need for bookings, it's simply a case of turn up and order.
McGill believes that Sydneysiders are grasping the concept that food doesn't need to have all the frills to be exceptional. He said that by keeping steps simple, food truck fare can be just as great as what you find in even the fanciest of restaurants.
The trick is to do a lot of prep and limit dishes to five or six components.
McGill used this concept when serving to hundreds of shoppers at the Sydney Night Noodle Markets. He offered lamb belly buns served with cucumber pickles, rose ginger and a good dollop of hoisin sauce, which foodies quickly snapped up for $15. The buns are a signature dish of Masterchef judge Gary Mehigan, who gave his approval for it to be used in the truck.
McGill also had sake-cured ocean trout, as designed by Ross Lusted of The Bridge Room fame, on his truck food menu.