FOOD TRUCKIN': Short Batch Ice Cream Cart

Edinburgh Gardens / various locations

ShortBatch.co / Twitter: @ShortBatch

Answered by: Scott Kilmartin 

What is the best aspect of having your business mobile?
Being on the move, the fresh air in the parks and gardens. Seeing punters stroll up to the cart with a big smile on their face to order ice cream.

What is an ingredient you couldn't live without?
Boysenberries! They make up our most popular flavour by far, the boysenberry choc top.

What food fad do you see being popularised next?
More mobile street food trends, especially out of Asia. There's theatre as well as food that comes with eating from a mobile food cart. We have a couple of ideas for winter…

What is your dream festival to cater for?
Burning Man would be interesting. The Nevada desert might be a little too hot for ice cream though! It would be a fun way to see the circus cruising around on the ice cream tricycle.

Who is serving/cooking and what makes them special?
I ride and serve the choc tops in the parks and scoop the gelato when we do weddings and gigs. Another cart and pairs of hands are on the way.

Where do you eat out?
The Standard Hotel in Fitzroy for a hearty feed, the Tramways for a burger and I love skulking upstairs at the Waiters Club in Meyers Place for a bowl of pasta.

What should I order when you pull up?
Choc mint is refreshing for summer and has a flavour surprise in the first bite.