“BRAZUCA” is not a word heard often. It is unique to this burger boutique as is its cooking method and presentation design. The name’s provenance derives from Giovanni’ s home country. Brazuca is slang for someone from Brazil, just as the word, Aussie, is slang for an Australian.

Giovanni was born and bred in São Paulo. With its population of 22 million it’s the most populous city south of the equator. It has more people than the whole of Australia. He came here to work as a model when he was 19. He left for a year, came back, and has stayed ever since for twenty years, enjoying life here in the eastern suburbs. “It’s the best place”, he says.

He loves the open nature of Sydney’s environment with its clean air, blue sky and sunny, sandy beaches. And he loves the open and interesting nature of Potts Pointians.

He and his partner Simone set up the stall last weekend. Business has been brisk from the get-go with queues forming to taste-test his new style burger.

Interestingly, the unique design concept uses a clever form of origami-like, pleated paper folding: customers can enjoy the burger without worrying about spilling or dripping while eating the burger still wrapped. He imported the idea from America. His design “keeps burgers cleaner, hotter, more hygienic and fresher,” he says.

All his low-fat burgers are cooked using air-fired ovens. They use no oil have and are non-greasy with separate ovens for beef, chicken and vegetarian. They do not become dehydrated. He bottles his own Brazuca water at its source. Sugar drinks are not available. Burger varieties include traditional beef (medium, rare, well-done), chicken and vegetarian. Sweet potato chips are on the menu together with the classic OzZuca which merges the Aussie burger with the traditional Brazuca burger.

Giovanni is ultra-keen, read obsessed, with healthy food. All food is cooked using a hand-held, infra-red laser pistol with all timings logged hourly.

They use tasty Wyke farm cheese from a Somerset family farm in the UK. The farm uses traditional methods begun in 1861 using a family recipe passed down from generation to generation from their grandmother. It goes through a traditional maturation period for up to six months and is carefully watched by the head cheesemaker. The farm uses 100% green energy with all cheese made from milk made using vegetarian rennet.

Giovanni and Simone are customer-driven. “All the locals are so welcoming” says Simone. “We’re inviting them to come and say hello. We love engaging with them and sharing stories.”

Giovanni’s message is clear: ‘It’s the best burger you’ll have today”.

By Andrew Woodhouse, Director, Heritage Solutions

Brazuca  Burgers

Sunday Market in Fitzroy Gardens, Kings Cross, near El-Alamein Heritage Fountain

Hours 10am to 2:30pm Sundays

Contact:  www.brazucaburgers.com