For the sixth year in a row Grill’d is collaborating with Splendour in the Grass to bring you the Splendour Burger.

Chef Darren Robertson (Rocker, Three Blue Ducks, The Farm at Byron Bay) has created this year’s version, which will celebrate Byron Bay produce. The burger features slow-cooked belly pork from Bangalow Sweet Pork – a producer just outside of Byron – plus a stack of fennel and cabbage slaw with finger lime mayo, and smoked sea salt from South Australia’s Eyre Peninsula.

"I'm stoked to bring the flavours and produce of Byron Bay to Grill'd stores for everyone to enjoy, particularly if you can't make it to Splendour in the Grass this year,” says Robertson.

The burger will be on sale in selected Grill’d restaurants around Australia until July 23, and in the Grill’d Burger Park during Splendour in the Grass on July 21–23.

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