As the last pair standing on My Kitchen Rules, Sammy & Bella know what makes a winning flavour combination! Since crowned victorious, they have taken the food world by storm with their own catering business covering many events from weddings and corporate gigs to celebrity shindigs.
Now you can ‘get all up in the girls grill’ as they carve out their own niche homemade burger bar – popping up where they hear tummy rumbles in our urban jungle!
Their first choice of location for all that is ground and round was Bondi Farmers Market and we are more than welcoming to this delicious duo…While originally designing a career in fashion, they flipped to food when the opportunity arose to fulfil their first love. Their main muse being that of Ula, their Polish grandmother in the beach side suburbs of Sydney, who had worked as a caterer….and even cooked for Bill Clinton! But they were also inspired by their mother and great grandmother who also nurtured the family ethos of “home cooked food is the best food” with the tradition teaching techniques and sharing recipes.
Family also played a significant role in their “fresh and local is always best” appreciation of where food originates with trips to orchids, mushroom picking and fishing. As ambassadors for the RSPCA, they believe all animals should be raised in a respectful environment and only buy free range chicken and eggs. They also believe in a sustainable waste-free cooking philosophy.
As resident food experts on The Morning Show, with appearances on Sunrise, Christmas with the Stars and New Idea TV along with regular recipe publication in New Idea, Cosmopolitan and OK! magazines featuring delicious recipes and stunning food photography and styling…Sammy and Bella get to live their dream of creating cravings and savouring their homemade flavours day in and day out!
At only $6 a pop at the pop-up burger bar, you are getting some superb bang for your buck!
“There are 5 delicious flavours to choose from:
BREKKY… pine mushrooms, truffle oil, fried free range egg
SCHNITTY… free range chicken schnitzel, pickled red cabbage, jalapeno mayo
BEEFY… beef, cheddar, dill pickle, beer bbq sauce
FISHY… seared fresh tuna, steamed zucchini, tomato harissa relish
VEGGY… lentil + chickpea patty, roast beets, carrot, yoghurt tahini sauce
and don’t forget to wash it down with some home made lemonade!”
What inspired the burger bar?
“Food for anyone and everyone – our private degustation and cocktail party offerings are for special occasions, but what about the everyday Aussie who wants to eat some of our food? The solution could only be one thing – everybody loves a good hamburger! We wanted to do something totally accessible to the everyday person, where people can rock up and enjoy our food for only $6. I can’t believe how many bad burgers are out there!” says Bella. “They’re either too bready, cheap on the fillings, over-thought, or have fake tasting sauces”
What separates Sammy and Bella’s Burgers from the rest?
“It’s about quality, balance and simplicity”, says Sammy. “I hate the term gourmet burgers… it reminds me of over-thought, complicated food that sounds better than it actually tastes. Our burgers are better described as old school with a pinch of home made love” says Bella. Sammy adds, “it’s not about being fancy, it’s about being lip smacking good!”
What else does the stall have to offer?
“We were inspired by 1970’s Californian beach culture, it’s a bit z-boys” says Sammy, “We couldn’t resist adding a homemade lemonade to the menu”. Made of recycled building materials with an old school theme, everything is recycled “even our flower vases… they’re just old jars!” Bella adds ”We use biodegradable packaging, even our straws are made of paper”,
Why was Bondi Farmers Market your first choice?
“Bondi Beach was our first choice to launch the concept, it fits perfectly with the 1970’s Californian vibe” says Sammy. Bella adds “All I can say is, move over Burger King, the Burger Queens have landed!!!”
Be a Big Kahuna and saunter down this Saturday May 26 to sample what the girls have on sizzle at the griddle.