The proliferation food trucks across Sydney has also seen various successful meals-on-wheels operations open bricks and mortar spaces. Think Cantina Mobil and their non-mobile Cantina, and just last week, the opening of Truckstop by Eat Art Truck.
Following the success of Surry Hills vegetarian restaurant Yulli’s, Karl Kooney is doing things the other way round with his new Veggie Patch Van.
The van itself is a collaborative design effort between TMOD design studio and the renowned vegetarian restaurant. Their raison d’être follows a very simple line. “We’re devoted to using seasonal produce sourced from local growers,” explains Kooney. “Our whole food philosophy extends on the ‘paddock-to-plate’ movement. We want to offer minimally processed, full-flavoured cuisine aimed at reconnecting growers with diners.” Their range of food definitely reflects this ethos, with a simple but seasonal menu. At the moment they’re serving up a herbed falafel burger, raw pumpkin pesto pasta, polenta and kale chips, and the acclaimed zucchini and chickpea burger with beetroot relish, caramelised onion, dill mayo and homemade tomato ketchup, to be washed down with homemade lemonade.
Running off recycled vegetable oil and affectionately known as Spud, the veg van (painted green and resembling a barn on wheels) uses packaging that is entirely compostable, while the cooking equipment runs from on solar panels. Other aesthetic features include recycled fence pails, a hanging herb plantation and handcrafted macramé pot plants for decoration.
Creating accessible restaurant quality food, this newest addition to the food truck fleet doesn’t seem as though it will be planting its roots anywhere solid for a little while. Find it at various locations around the city from Thursday through to Sunday every week.