Australian at heart
Being born, owned and raised right here in Australia, it’s important to us that we support our local farmers, producers and suppliers. We’ve searched far and wide to find the best ingredients that Australia’s backyard has to offer.
From Echuca-grown tomatoes, beetroot born in Bundaberg and cos lettuce grown in Maffra, our suppliers are diverse in offering and location, but all equally as passionate about their produce.
It’s how we create our signature 'Grill’d taste’ that’s instantly recognisable from the very first bite.
To make our great burgers, we obsess about the details. Scroll down to find out more about the fresh produce that goes into our 100% Natural^ burgers.
^Excludes bacon, vegan cheese, and the Impossible™ range.Explore the menuOrder now
That refreshing crunch you get from our crispy cos lettuce didn’t come about by accident. Our suppliers are as close to the restaurant as possible, meaning fewer food miles and maximum freshness. Our farmers grow our custom variety of cos lettuce to a specific size so that each leaf fits onto the bun perfectly.
Our tomatoes are grown by Australian farms across numerous regions close to our restaurants, so we get fresh product delivered and sliced by our amazing restaurant teams daily. To make our famous Relish, we lock in our juicy tomatoes a year in advance from places like sunny Echuca in Victoria.
We source our 100% Australian grass-fed beef from family-run businesses with exceptional food safety and animal welfare policies. Our cattle are raised in farmlands from regions such as Gippsland, Southern Tablelands and Riverina. We use premium breeds like Angus and Hereford that consistently produce high-quality meat.
We only use 100% free-range eggs from Australian farmers, but the goodness doesn’t stop there. Our free-range eggs are the best in the food industry where the chickens roam free with 1500 hens per hectare – that's six times above the Australian standard. We pay a premium, but we believe in using only the best!
Our pickles are 100% Australian-made and owned, being picked, packed and pickled right here. From sourcing the cucumbers through a local network of family-owned farms down to the pickling and packing process, our suppliers are as passionate about making the highest quality product that’s 100% Australian as we are.
You won’t find any cans of beetroot in our kitchens. We only use 100% Australian Beetroot grown in places like sunny Bundaberg, which are then sous vide for 8 – 12 hours with no added nasties. This means the juice stays in the beetroot, which are then hand-sliced in the restaurant every day for a taste you can’t beat.
We only use 100% chicken breasts that are RSPCA Approved and sourced from Australian family-owned primary producers. We butterfly our chicken breasts out to a love heart shape, which isn’t just so they are made with love, but because it makes for a consistently juicy grilled chicken for the best chicken burgers.
Being local matters to us, so we work with Australian farmers and artisans to ensure that we not only get the freshest ingredients, but they travel shorter distances to reach your plate. It’s both good for you, good for the community and good for the planet.
These are the farmers, bakers, growers and creators who make us look good (and our burgers taste great) because they care as much about our ingredients as we do. And it’s time they received some of the spotlight.
Australian-first from paddock to plate
Want the lowdown on what goes into a legendary burger? Read up on what makes our menu ethical, sustainable and 100% Natural^.Read more