GUACAMOLE

Our guac is kick ass. No other way to describe it.

Its simple, tastyAF and uses nothing but the freshest ingredients. Where to start? Well, we smash locally grown avocados just enough to leave a few chunks in there, blend them with a mix of golden eschallots, locally grown chilli, fresh lime, sea salt and coriander - then in the true spirit of a ‘marriage made in heaven’ we partner it up to a kind hearted pico de gallo salsa that has charred corn, local tomatoes, mint and a little sumthin sumthin - whack some organic corn chips next to it - a wedge of lime, drop some wicked pickled chilli and BOOM - the best darn guac this side of Mexico

#nuffsaid

TUNA TARTARE TOSTADAS

The restaurant that started my love affair with south american flavours - Barrafina Tapas - was famous for its tostadas. Wait till you try these tasty little morsels.

'No-fin tuna' has been marinated in a citrus ponzu, and is then tossed in a spiced togarashi mayo, which sits on a crispy rice tostada that’s topped with guac, tuna tartare, pickled chilli, chickpea créma, and micro coriander.

Its crispy, soft, zingy, creamy and tastyAF - you would swear this was caught straight from the ocean - but guess what - it’s not! So get it in ya, be amazed and wake up to the fact that we don’t need to destroy the oceans marine life and our whole eco system when the answer is all right here, in our delectable little ceviche tostada

charred corn

before vandal, we had a restaurant called contrabando. think of it as the beta version of what we’re doing now, and it’s where we first fell in love with LA street food. at contrabando, we used to sling these cobs by the thousands in sydney’s CBD, and when we made the shift to a 100% plant-based business, we couldn’t leave this iconic dish behind. we had to veganise it, elevate it, and make it our own

so, where did we get the idea? well, we ‘borrowed’ the recipe from a street food vendor just outside of mexico city. now, their version wasn’t plant-based, but we’ve worked some vandal magic on it. after a lot of tinkering, testing, and eating, we’ve perfected a version we’re super proud of.

now, getting corn right is an art. first, we boil it until it’s cooked through, but still juicy and tender – then, we drop it in the fryer for just under a minute – enough to give it a crispy, golden exterior without losing that juicy bite. but the real magic happens when we finish it off on the plancha, searing it until it gets that beautiful, smoky char that takes this dish to a whole ‘nother level.

next - the star of the show: the chipotle-infused tahini. we take tahini and blend it with smokey, spicy chipotle peppers to create a dressing that’s both bold and velvety. the smokiness of the chipotle plays off the richness of the tahini, bringing a deep, complex flavour that coats the corn perfectly. it’s creamy, a little spicy, and utterly addictive. we don’t skimp on it – we bathe it generously over the corn, making sure every kernel gets its fair share of that smokey goodness.

then we shave a kick-ass smoked hemp mozzarella over the top. it’s plant-based, but you’d never guess it. this mozzarella has a hint of smokiness to complement the chipotle tahini. next, we sprinkle it with dehydrated citrus – a little zing that balances out the richness and adds a fresh, bright note. to finish it off, we add a lil’ pinch of “sumptin’ sumptin” – a secret blend that gives this dish a final punch of flavour that will keep you coming back for more.

of course, we top it with fresh coriander for that herby pop, and serve it with a wedge of lime that you must squeeze over the top to bring all the flavours together. the result? the most epic elotes you’ll ever taste.

if this is wrong… well, we don’t think we ever want to be right.