Daisy Burger, Smokn’ It Up, The Wienerbago: Meet the people behind SA’s food trucks
From a 16-hour smoked brisket and 10-hour smoked pork to baked goods that has customers coming back for more — here are some of SA’s top restaurants on wheels.
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Whether it’s a warm summer’s afternoon at your favourite winery or a cosy winter’s night, the convenience of a food truck is hard to say no to.
Over the past 10 years, a number of South Australian legends have been working tirelessly to dish up the freshest local ingredients available — instead of a dodgy hot dog or burger.
The people inside the food trucks say it's a whole new world — a kitchen on wheels dedicated to leaving customers always wanting more.
Here are some of the best food trucks across the state.
Daisy Burger
Many people love their dogs, but do you love yours enough to name a business after them?
Luke and Samantha Bartolo certainly do.
They were inspired by their Great Dane Daisy and their love of a good burger and created Daisy Burger.
The pair transformed a 1955 vintage van from a small two-bed sleeper to a high quality food van and hit the road in 2015.
“It’s been one crazy rollercoaster of a ride, especially running a catering business during a pandemic,” Mr Bartolo said.
“We’ve come out the other end smarter and more efficient in the running of the business.”
From an 18-hour slow cooked burger and vegie delight burger to a classic cheese burger, there is something for everyone.
“We don’t just do plain old burgers, we can cater for all kinds of needs,” Mr Bartolo said.
“Daisy Burgers comes with a funky, yet vintage style to cater for all kinds of customers.
“We provide a quick, yet tasty and satisfying burger love experience, we do it all.”
Smokin’ It Up
For Matt Walasek – a chef by trade – his love for American barbecue is evident in his food truck Smokin’ It Up.
Selling a variety of smoked meats, burgers, tasting plates, sides, salads and loaded fries, it’s hard not to drool over the food, leaving Mr Walasek proud of his creations.
“Low and slow smoked meats is what I do,” he said.
“My 16-hour smoked brisket and 10-hour smoked pork always proves a crowd favourite and is what we’re known for among our followers.”
Mr Walasek got involved in the food truck industry almost three years ago and hasn’t looked back.
“I built my truck from the ground up and started trading in September of 2019, right before Covid hit … which has been tough,” he said.
“I am a chef by trade and have a strong passion for good food, if I have given the customer an experience to remember, then I’ve done my job.”
You can find Smokin’ It Up at varies wineries across the city.
The Wienerbago
While many South Aussies love a Sunday cruise to our favourite Gernman town of Hahndorf, for Chris Moyle and his Wienerbago crew, they enjoy bringing that German style anywhere, anytime.
“We started our business almost 10 years ago serving Hahndorf Gourmet meats and German inspired meals,” Mr Moyle said.
“It was a small crew to begin with but eventually it grew over the years with many different mobile catering vans, trucks, trailers and carts.”
The food truck has been present at many large events across the state over the past decade, serving items such has hot dogs and cheese kranskys.
“The big festival and events over the years have been the most exciting like The Adelaide Shutzenfest, Oktoberfest and music festivals which we hope to return again this summer with big crowds,” Mr Moyle said.
Staazi and Co
It’s hard to not associate a kebab with some greasy yet delicious meat. But for the team at Staazi & Co, they are breaking that bias.
Owner Anastasia Lavrentiadis brought her Greek background and love of vegan activism together in 2017, launching at Vegan Festival in the October — immediately catering to an audience looking for plant-based food options in the Adelaide food truck scene.
“Our food is super delicious and that comes down to using fresh ingredients,” Ms Lavrentiadis said.
“Our customers are open-minded and people who have to follow dietary requirements.
“But at the core of everything we do is animal rights and to not cause harm.”
From a delicious yiros to an AB pack that can satisfy any cravings, Staazi and Co has come a long way in only five years.
Sugarcoated
While you may associate a food truck with a saucy hot dog or a steaming hot pile of chips, for Jessica Fileti, owner of ‘Sugarcoated’, it’s about serving mouth-watering treats.
“It’s every pastry chef’s dream is to have their own shop,” she said.
“But then the thought came to me, how about a food truck?”
The retro 1950s caravan, which boasts an amazing array of sweet treats and coffee, became a smash success and prompted Ms Fileti to open her own store at Felixstow.
While the caravan still operates for private events, Sugarcoated can dish up any baked treats request.
Krafted Food Co
With over two decades of experience between them, this Port Lincoln couple jumped into a new adventure, bringing a new flavour to the seafood capital of Australia.
Shaun and Steph Kraft launched Krafted Food Co in 2021, chasing a work-life balance while managing several businesses.
“We realised we wanted to see a bit more of Australia but still work at the same time and that is where the idea for the food tailer came from,” Mr Kraft said.
“We just thought we can either do this now and work with the new normalities, or missed out on the opportunity all together.”
Mr Kraft was working as a sous-chef at the Port Lincoln Hotel at the time of the new business venture.
“We obviously want to showcase the food that’s available and not just in Port Lincoln but through the whole Eyre Peninsula,” he said.
“I have had the privilege of working with some chef of different nationalities from the Filipino, African, French, my last head chef was from India and did a lot of work in Dubai.
“We don’t want to tie ourself to one cuisine or one style of food.”
El Diablo Wood Fire Pizzas
Any keen pubgoer knows the art behind a good beer is a good meal.
For El Diablo Wood Fired Pizzas, they are often out the front of your favourite watering whole, slinging a pepperoni to go with your pale ale.
Husband and wife Peter and Cheryl Walmsley created their food truck more than five years ago and haven’t looked back.
“We are all about creating wickedly delicious wood fired pizzas using local produce,” Mr Walmsley said.
“I’m a qualified baker but I just decided to run my ow business and have a lot more favourable hours than a baker.”
The pizza bases are handmade in a thin and crispy style and are often accompanied by ingredients that cater to any tastebuds including jalapeños, barbecue lamb and even roasted pumpkin.
The crew can often be found outside of The Wheatsheaf Hotel in Thebarton.
Chimichurri Grill
Chimichurri Grill has become a staple in the food truck scene, beginning their journey more than a decade ago.
Greg and Sarah Tillman said it was the freedom the food truck offered that led them down the path of a mobile kitchen.
“We didn’t want to get tied to a restaurant, stuck in one place and with long opening hours, high overheads etc,” Mrs Tillman said.
“We also wanted to focus on our family life (with our four kids) and be in a position where we could dictate our working hours.”
The couple worked tirelessly in assisting in writing government legislation on food trucks, running a Tester truck program for start-up businesses giving them a chance to test their idea, and now running an event series Fork on the Road, showcasing South Ausstralian food trucks.
And while they have had their fair share of ups and downs in the industry, they wouldn’t change a thing.
“Our very first time out in the truck it wouldn’t start and we had to call the RAA – thankfully we got there in time and all ended well,” Mrs Tillman said.
“The industry has many uncontrollable variables most notably the weather, but we absolutely love what we do and are proud of our achievements thus far.”
The couple also own El Guaco Taco and What’s the Scoop?
Flavours On Wheels
From cooking to a hoard of schoolchildren to becoming a TikTok star among his son’s friends, Amar Agroia is living his dream.
After making the move from India, Mr Agroia worked in a number of kitchens as chef before he found himself at Immanuel College.
“I was cooking my butter chicken for the boarders, after a while they kept saying ‘Amar’s butter chicken is the best chicken,” Mr Agroia laughed.
“But it’s always been my dream to have my own food truck.”
Flavour on Wheels soon became a staple on Anzac Highway, serving the freshest Indian street food.
“Things were going well until the pandemic, so I had to leave my site behind the Highway,” Mr Agroia said.
“There are few other food trucks in the area but my new site at Park Holme has been amazing.”
As for the popular dishes, Mr Agroia says his butter chicken is at the top of its game.
“People like to see that we cook it right there in the truck, in a kitchen it’s so easy to hide.
“I love talking to the customers and suggesting different dishes to them … one of them actually filmed me and put it on TikTok.
“My son says I’m famous.”
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