food truck love

ROLLING INTO A NEIGHBOURHOOD NEAR YOU

Words Penny Keogh

Increasingly popular during lockdown, many restaurants pivoted into providing meals on the move, while existing food trucks sought new places to trade. We’ve never been more spoilt for choice! And as the markets begin to open again, more trucks will be doing a roaring trade and it’s easy to see why. Here are some of the amazing local food trucks bringing fabulous flavours to the Illawarra.

Cheeky Taco

Mexican and beyond Owner: Sosan Marabani Operating since: August 2018

What's the story behind your food truck? I’ve been a chef for more than 15 years working in all types ofsettings, from cafés to fine dining. I spent three months travelling through the States and fell in love with Mexican food. It was while working at Huskisson Hotel as their first female sous chef where I had the opportunity to experiment with recipes and inspired the Cheeky Taco menu.

Best thing about operating a food truck? How long do you have?! I love this work. The environment is great. Typically, being in a kitchen you can’t see people when they eat your food. I love seeing the line of people ready to try my menu and then watching their faces as they bite into their taco. It feels good when they turn to their friends and want to try each other’s meal.

What is the inspiration behind the menu? I like fusing cuisines and pushing the boundaries. To me a taco is like a sandwich, where you make a base and build it up. While there are the traditional Mexican tacos with beef mince and salads, your imagination is the only limit to what other ingredients can create the tastes. Everything is homemade.

Where do you source your ingredients? All my produce is sourced locally. That was a big thing for me. I’ve found some nice markets, like Vincentia Growers Markets and the Wollongong Markets.

Il Nido

Pizza Owners: Adrian Giuliani and Frank Disibio Operating since: March 2020

What's the story behind your food truck? I grew up in my parents' restaurant, Il Nido Trattoria Pizzeria in Balgownie. My dad Julio had one of the first pizza restaurants in Wollongong, 40 years ago. I’m the third-generation restauranteur. We also own Cin Cin Pizza Cucina Bar in Thirroul. The food truck was the next step for us, where we can bring our food to our customers.

Best thing about operating a food truck? I love meeting new faces. It’s different to being in the restaurant kitchen, where you don’t get to meet the customers as much. There are lots of young families and the kids love pizza. There’s always a smile when we flick the pizza dough up in the air.Then there’s the oven with the wood fire, the aroma, the Italian music and the flavours, which adds to the experience.

Where do you source your ingredients? It’s all about quality produce. We source locally, from suppliers like the Braidotti family’s Leisure Coast Fruit & Deli in Fairy Meadow and Kondakis Seafood in Corrimal. It’s important local businesses support each other. We use Australian double zero flour, which is very fine and rich in protein and easy to digest. It makes the dough light and fluffy. But what makes our pizza special is the true wood fire, which adds a smoked flavour.All ingredients are beautifully fresh and the dough is always homemade.

Fanny’s Fab Fare

A fusion of Asian, Italian and modern Australian Owners: Anthony Green and sister-in-law Belinda Green Operating since: June 2018

What's the story behind your food truck? I’d been working in hospitality as a chef and a restaurateur for 36 years. After talking with my sister-in-law Belinda, who has also spent her career in hospitality, we decided to create our own business. Fanny’s Fab Fare was coined by merging the names of my former restaurant in Melbourne and my drag persona of Miss Fanny Glamour.

Best thing about operating a food truck? To me it is very much about the people you meet. There is a sense of community among the other food traders at the markets and events. There are so many people from varied backgrounds and cultures.

What is the inspiration behind the menu? Our heritage and the places we’ve lived. I lived in Bali and East Timor for a time. One of my favourite dishes on the menu is the traditional Sumatran Rendang. I finish it with black coconut oil. Essentially it is desiccated coconut which I cook till almost burnt and pound it till it becomes an oil.The flavour is insane. Another great example is our grilled curry chicken, served on a bed of spinach, coriander and coconut risotto. It plays with your head a little bit!

2 Smoking Barrels

American BBQ Owners: Partners Andy Burns and Gen Digregorio and brother-in-law Gavin Tidbury Operating since: 2015

What's the story behind your food truck? My partner, Andy, and brother-in-law Gav are both chefs and in 2017 they opened the 2 Smoking Barrels restaurant on Flinders Street (we also own Babyface Kitchen). After a tour of America, Andy saw a strong BBQ culture of cooking low and slow. There was so much love attached to it. It is food into which real effort and care is invested to create really unique food.

Best thing about operating a food truck? It’s feeling the love. COVID-19 has taught us to be thankful for all the support and love we’re shown. This situation has made us fall in love with what we do again and find the good in a terrible situation.While it has been a stressful time, it has also brought lots ofcreativity and a chance for us to reflect on why we’re here and how we can help people be happy.

Where do you source your ingredients? We feel a moral approach to choosing suppliers, which supports our industry to become more sustainable. A great example is fruit and veg farmer Phil Laver at Fitzroy Falls, who started Moonacres Kitchen. The meat we use for smoking is sourced from Hasties Top Taste Meat in Wollongong.