From burger trucks at car shows to vegan ice-cream vans, Sydney has a whole bunch of mini-restaurants on the road. Here are eight of the best.
Before starting Mickey Chews, founders Michael Luong and Kevin Chhoeu spent a year testing recipes on friends. “Sometimes we had 200 people in my backyard eating burgers,” says Luong.
Mickey Chews serves a changing rotation of burgers inspired by international cuisines. For a test run during Vietnamese New Year, sliders were served next to pho-ries – shoestring fries with green and purple mint and bean sprouts.
Next stop: Sat June 2, Sun June 4, Sat June 10, Sun June 11, 18 Tarlington Pl, Smithfield, 5.30pm-9pm.
Serving American-style burgers every weekend around Bankstown and at local car shows, where the Ford Falcon XR6 that tows Baby Rey’s trailer fits right in. American burgers get an Aussie twist with toppings like rocket and Smith’s barbeque crinkle chips. They’re served with chilli fries and a Nutella shake. facebook.com/babyreysburgers
Next stops: Fri June 2, Eurocarwash 345 Hume Highway Bankstown from 6.30pm
Sat June 3, Aussie Carwash 473 New Canterbury Road Dulwich Hill from 7pm
Who Gives a Schnitz?
The converted Mercedes school bus can be found at Western Sydney University campuses every day at lunch, serving fried chicken burgers (with a salt-and-vinegar-chip crumb) or fried chicken tenderloins next to crunchy fries with homemade gravy. Sodas are made in house; the Virgin Bloody Mary Soda cuts perfectly through the rich greasiness of the fare.
Next stop: check social media
The Fancy Banger
You’ll smell The Fancy Banger food truck long before the Citroen H Van (a 1970s French farm vehicle) comes into view. The aromatic gourmet snags are sourced from local butchers and come in six varieties like harissa-infused Moroccan merguez (mutton) with caramelised onion and preserved yogurt. facebook.com/thefancybanger
Next stops: Thurs June 1 to Sat June 3, Overseas Passenger Terminal for Vivid, 6pm start
Sun June 4, at the Leichhardt Long Lunch
Egyptian food isn’t big in Sydney yet, but businesses like El Qahirah might put the cuisine on the map. Quintessential Egyptian street food like koshary (rice, lentils, noodles, tomato salsa, chickpeas and fried onions) sit alongside more recognisable dishes like the falafel relative, taameya, made with fava beans, garlic and herbs.
Next stop: Thurs June 1 - Sun June 4 & Wed 7th June - 11th June 100 Haldon St, Lakemba from 7pm
Piada flatbread has been around since the 14th century in Italy, and nonnas have been perfecting it ever since. The Nonna’s Piada recipe is a flaky-textured bread topped with young cow’s milk cheese, rocket and prosciutto or spinach, mushrooms, pecorino and fresh chilli.
Next stop: Sat June 3, 100 Chalmers Street in Surry Hills, 12pm-5pm
“It’s very cheap to put powder and water in a machine,” says Francesca Cavallari, but she and Dante Scarano care about quality ingredients over revenue. Mangos for the luscious mango gelato come from the couple’s backyard, pistachios and hazelnuts are ground in-house and chocolate gelato uses a homemade dark-chocolate sauce.
Next stop: check social media
Over the Moo
Gelato is for all the people, which is why Over the Moo has created a vegan, coconut-milk ice-cream. Some flavours are expected (vanilla bean, mango) and others are a surprise (pandan pecan, matcha). Sundaes are also on offer; all served up from a hacked Mr Whippy van that pumps hip-hop instead of Greensleeves.
Next stop: Thurs June 1, Saporium (carpark), 61 Mentmore Avenue, Rosebery, 5pm-9pm