Public Service Announcement - Sawmill On Tap!

Public BEERSIE Service Announcement - SAWMILL is here for good!

We LOVE Sawmill. We love the people, we love & respect their business philosophy & most importantly we LOVE their beer. Say hello to our new house tap beer selection by Sawmill; Beer Beer (Larger), Pilsner, IPA & a seasonal special!

Sawmill are straight up about their brewing.  They make beer to taste clean and honour the ingredients - they make beer with roots. Their beer has no sugar, preservatives or added colour & is unpasteurised which means it's always fresh and full of vibrant flavour.

They’ve been at it for 14 years, and have come to be known for dancing to the beat of their drum and an ethos of resourcefulness. They are confident taking risks and push the brewery in new directions to create clean flavoursome and balanced beer. Their monthly seasonal releases give the brewers a creative outlet & will be available on our ’Off Cut’ tap for our passionate beer drinkers to experience a bit of variety!  

We are super stoked to have them on board as our tap beer partner & we’re pretty sure you will be too once you’ve had a jug or two. Cheers to great beer!

Sawmill is located in Matakana just out of Auckland.  To learn more about them visit

Our New Juicy Menu

Double the size, double the juiciness!

DOUBLE BEEF & CHEESE, is now a permanent feature on our menu! BB’s double NZ grass-fed beef partly (340g), pickles, aged cheddar, mustard, tomato jam, mayo.

How HAWT do you like it?

Hello crispy AF Fried Chicken & Tofu. Choose your heat? Original, Spice & Smoke or Blow Your Head off HOTT!

Fresh fish straight off the boat?

Would you like it beer battered, pinko-crumbed or pan fried? You choose!

We've bean expecting you!

We are spicing things up with our latest & greatest side Edamame Beans served with spiced salt.

We LOVE Sawmill!

Crispy cold beers by our favourite brewery. Sawmill make beer to taste clean and hour the ingredients. They make beer with roots. No sugar, preservatives or added colour. All beers are unpasteurised. You pick: Beer Beer Pilsner IPA Seasonal.


Teaming up with our mates from McClures to bring you the ultimate liquid life saver for the weekend warriors with a pickley twist the MCCLURES MARY plus the dreamy combo BEER & SPEARS!

Ciao Ciao for now!

We’ve given our some of our BB originals a quick rest off the menu for a while including our classic PORK burger, potato skins & onion rings! Not to worry they will be making a mighty come back as a special very shortly so stay tuned. We love hearing all feedback both positive & constructive. Happy burger eating!

Check out our full menu here.

Adrian's Mums Goulash

We asked Adrian to share with us a delicious recipe that is special to him that we too could whip up at home.  Adrian’s Mama's family was originally from Germany so here is her comforting & warming Goulasch recipe perfect for a cold winter's day! Serve with mash & pickled dill cucumbers.

Mum's Goulash


4 tsp sweet paprika
1 tsp ground allspice
800g beef shin or cross cut blade beef cut into 5cm cubes
6-8 tbsp olive oil for frying
½ cup of chopped celery leaves
1 cup stock (Beef or Vege)
4 tbsp extra virgin olive oil
2 tbsp butter
3 medium-large brown onions, diced
3 cloves garlic, diced
1 tbsp tomato paste
Salt and Pepper
1 small cucumber, thinly sliced
1 tbsp spiced vinegar
Pinch of salt
2 tbsp chopped dill
2 tbsp sour cream
Pepper to taste


  1. Mix all the dry spices together. Take ¾ of the spice mix & toss through the beef cubes to coat
  2. Heat vegetable oil in a large wide pot, add beef and brown well on all sides
  3. Add hot stock & celery leaves
  4. Turn down pot heat to simmer, with lid on. Place to one side.
  5. In a large frying pan heat olive oil and butter until melted
  6. Add onions & garlic and stir till softened and golden brown, approximately 10 minutes
  7. Sprinkle over the remaining spice mix and mix to combine. Deglaze the pan with ¼ cup of water.
  8. Add the onion mixture to the pot with the beef & stir to combine.
  9. Simmer till the onions have completely softened and dissolved. This could take up to 45 mins.
  10. Add tomato paste, stir to combine & cook on low until meat is very tender. This could take 30mins to over an hour. You want the meat to just fall apart & not be chewy!
  11. Once cooked season with salt & pepper to taste & serve!

*To make cucumbers stir vinegar & salt together & toss the cucumber slices in the pickling liquid and leave for at least 10 mins. To serve mix in the dill, sour cream & pepper.

Hello Duck Island Ice Cream

We have partnered with DUCK ISLAND ICE CREAM with Cameron Farmilo, Morgan Glass & Kimberley Higgison because we think they make delicious ice cream with integrity. Join us for 'Something Sweet' everyday of the week.

Where did it all begin?
Duck Island evolved from our restaurant Chim Choo Ree’s dessert menu. One of our most popular flavours ‘roasted white chocolate miso’ was originally on the desert menu there. We got a kick out of playing around with different flavour combinations and in 2015 decided to give a stand alone scoop shop a go after a research trip to New York/San Fran!

What gave you the confidence to start your business?
We weren’t planning on it becoming what it has today so we didn’t need much confidence to give it a go! We didn’t really expect it to make any money, it was always just a side project for us. We just wanted a small scoop shop that would be a cool place for the community to visit.

Where does your entrepreneurial streak come from?
Starting our first restaurant together ten years ago was the start  - We wanted to make an awesome restaurant for our city that we would all want to eat at. The three of us deeply passionate about good food & hospitality. We all have different strengths in different areas which has given us the confidence to approach anything knowing we have the support of teach other. We all share the same work ethic too.

What’s the biggest blunder you’ve made?
Not so big but when we opened the first scoop shop we offered too many things just in case someone didn’t feel like an Ice cream or if it was too cold. We soon realised it was best to concentrate on one thing and do it right.

If you could go back to the start of your business journey, what advice would you give yourself?
I would tell us to have more faith in our product and what we are doing.

What projects are you currently working on?
At the moment we are in the final stages of completing our Ice cream truck build, we got our hands on a 1964 Austin that was one of the first Mr Whippy trucks brought into the country.

What has been crucial to your success?
Having a team that supports our vision and is willing to strive to achieve it.

How have you developed your relationship with the financial aspect of your business over time?
As our business has grown we have had to become more aware of the state of our finances and identify which parts of the business work best and for what reason. Having a good idea of what is going on in your business definitely gives you more confidence to take calculated risks rather than just crossing your fingers and hoping everything will work out, although there is still plenty of that.

Your Insiders Guide To The Best Burgers in LA

Whilst we would LOVE to claim the best burgers in the WORLD many would say that burgers true home is the great US of A soooo we sent our good friends Ben & Julie Barter on the very important taste testing mission to find the hottest burger spots in LA. Ben and Julie Barter are newly weds and live in Echo Park, Los Angeles. Ben is the touring drummer for Lorde, Jarryd James and a few others and has recorded drums for artists such as Kacy Musgraves, Kflay, Broods and more. Julie is a Los Angeles native and a fashion designer currently designing for & Other Stories' Los Angeles atelier. They are both passionate about food and Ben has always been obsessed with finding the perfect cheeseburger.


Burgers Never Say Die

Our first burger spot was one that has been on the list for agessss! We first came across ‘BNSD’ when we were at our favorite pool bar, they had set up out the back but the line reached around the block & we couldn't get in. Now they have their very own cool little spot right in Silverlake.

Be warned there isn't a lot of space inside so prepare to get cozy when your fellow burger lovers (hot tip: the locals aren't the friendliest bunch either). The cheeseburger is pretty good, think Shake Shack style coupled with a hint of McDonalds. Soft bun, nice crispy patty and great fries. - @burgersneversaydie


The Apple Pan

This is hands down my favorite burger in LA and has been since my first juicy bite 10 years ago so I was very excited to go back! Julie also agreed I could go all out & have a coke with my meal which was a huuggeee treat. The Apple Pan hasn't changed a lot since it opened in 1947. They haven't heard of employee of the month and it really shows but that's all part of the charm.

The line is also a little awkward as it’s first in, best dressed for a seat so you need to interact with other diners to see who's next (hot tip: thankfully the people are a little more friendly here). Also you'll want to know what you want to order straight away as the servers don't have time for any nonsense. Make sure to try the Hickory Burger & ask for cheese, it's super fresh and everything you want a burger to be. You’ll be hard pressed to find a burger that beats this one! -



I once received a $50 voucher to In-N-Out and ate it every day for 2 weeks straight, it was one of the happiest 2 weeks of my life! It's always a good idea and they have nailed it down to a fine art with a very simple menu. If you talk to a regular there are a few insider tricks (a.k.a the not so secret menu) that are a must. Order your burger ‘Animal Style’, mustard is grilled into the patty and topped with lettuce, tomato, cheese, extra sauce, pickles and grilled onions or fries that are topped with cheese, In-N-Out's famous spread, and grilled onions. Want a bit more of a crunch ask for ‘Crispy Buns’ or for that extra kick ‘Chopped Chilli's’.

Milkshake fans you cannot go passed the ‘Neapolitan Shake’, Chocolate, Strawberry and Vanilla all mixed together! For a mildly healthier option ‘Protein Style’ is where you want to be, the burger is wrapped in lettuce. The alternative to this would be the ‘Flying Dutchman’ where you'll have 10 patty's in your burger! - @innout


Monty's Good Burger

Our last stop on the burger crawl. Based in Koreatown they are relatively new and have been very popular as their burgers are 100% plant based! Insane but great for the planet and possibly our arteries. The line is very orderly with an extremely chipper host to guide you through the menu, again very simple, but my advice would be order the single cheeseburger.

The virtuous ingredients have been planned perfectly to get a pretty accurate real cheeseburger flavor & feel. They also have Tater Tots on the menu and they are always fun! -@montysgoodburger


BANTER: Our New Community Print Publication!

We are really excited to bring BANTER to you!  We work with so many interesting, inspiring & straight up epic humans that we wanted to share more about them with you, as well as a bit more about the food, beverage and hospitality scene that provides us with inspo on the daily.

The last year has been a big and busy one for us building our dream business and like many of you may know the journey comes with A LOT of lessons!  I often get approached to share my experiences as a business owner/entrepreneur by everyone from seasoned business owners to budding entrepreneurs contemplating taking the plunge to high-school kids who are dreaming about their future. The wisdom that has been passed on to me by those that I have sought help and guidance from has been so invaluable to my growth so I’d also like to share some of the Burger Burger bizzo journey with you in the hope that provides value to you, wherever you’re at.

One of the greatest lessons I have learnt along the way is that it’s not about me and what I think. Yes, you heard me right! To REALLY know what’s going on in your business you HAVE to make time to give your customers an opportunity to share their ideas, frustrations & favourite experiences with you. Late last year we interviewed 60 of our customers one on one, and it was so enlightening; things we thought were problems were not, we got some great ideas of how we can make our menu, initiatives & environments even more accommodating to you all AND we learnt that the demand for Burger Burger to grow nationally really was there, so you know what… we’re doing it! 

I hope you enjoy this first insight into the hearts & minds of the people, ideas & inspiration that keep our team thriving each and every day.  We will be posting all the content in each issue as a blog so you don't miss out on anything. As always, if you’ve got any questions or suggestions of what you would like to hear from us in the next issue then please email us

Cheers to Burgers, Beers & Banter

Mimi & Team BB