june-2012

012
Experience it Like Never Before
in 3D
in cinemas
Out &
AbOut
hot meals
on wheels
The hottest new dining craze
— food trucks — are taking
great meals to the streets of
Sydney. We talk to ex-Tetsuya
sous chef Stuart McGill
whose Eat Art Truck blends
progressive street food with
the coolest street art
Where did the food truck
craze start?
The US takes a lot of credit for
the phenomenon, but really
this type of eatery has been
around much longer, especially
in Asia. I encountered fantastic
specialist food trucks when I
was working in Japan.
Why do you think it’s proving so
popular in Sydney?
People want to eat good food
regardless of where they are or what
time it is.
Space must be tight in the truck —
what sort of cooking equipment are
you using?
We've had the truck fitted out with
all the equipment you'd find in a
top restaurant (including induction
cooktop and combi-steam oven) so
we can produce restaurant-quality
food in the tiny space.
What’s on Eat Art Truck’s menu?
It's centred around a barbecue theme
with Japanese and Korean influences
— think Korean-inspired lettuce
fOOd
tO gO
The City of
Sydney is
developing a
smart phone
app so the
hungry can
check on all 10
trucks’ menus
and locations.
Available from
mid-June.
MAIN/INSET: Eat
Art Truck’s twicecooked
steak served
ssam style; Tsuru’s
range of tasty
Asian-inspired buns