Australia’s burger authority Jimmy Hurlston: from Instagram to Easey’s and beyond

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Australia’s burger authority Jimmy Hurlston: from Instagram to Easey’s and beyond

Jimmy Hurlston has gone from reviewing burgers on Instagram to CEO of his own burger business Easey’s. More recently he was one of the judges for Australia’s Best Burger Competition held last month in Sydney as part of the Food & Hospitality Week tradeshow. Foodservice Rep caught up with Jimmy to find out more about his lifelong passion for burgers and get his unique take on what makes a great one.

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Why pork is a star performer on the burger menu

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Why pork is a star performer on the burger menu

Australian pork is the ultimate burger protein — versatile, cost-effective and crowd-pleasing. Chef Jamie Gannon and Ume Burger's Joseph Siahaan share how pulled pork, tonkatsu and pork belly are driving burger menu sales across Australia, powered by Australian Pork Limited's PorkStar program.

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The brains behind three burger brands share their success stories

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The brains behind three burger brands share their success stories

Burgers are bigger than ever and there’s no sign of consumer demand slackening off. With such a proliferation of burger brands on the market, Foodservice Rep looks at three operators who have made their offerings stand out from the crowd.

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Burgers are a must-have on today’s menu

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Burgers are a must-have on today’s menu

Once confined to takeaways and burger bars, today the longtime foodservice mainstay is today an essential component of the pub, club, bistro and café menu, and even upmarket restaurants are getting into the act. Burgers present a great opportunity for chefs to showcase their creativity through adding all manner of inventive ingredients, encased within a variety of stylish buns far fremoved from the simple presentation of the old days.

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Burgers still on the rise as chefs continue to innovate

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Burgers still on the rise as chefs continue to innovate

There seems to be no stopping the rise of the once-humble burger. No longer relegated to the staple of the ‘greasy spoon’ takeaway, today burgers have hit gourmet status and become a must-have on menus across the spectrum of foodservice. And the innovation is set to continue as chefs get more and more creative with their burger builds and choice of toppings. We spoke to several to get a taste of the latest trends.

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