The parking area at St Vincent de Paul has become the spot where a Turkish food truck serves up some of the city’s finest rolls and meal combos. However, what sets this place apart isn’t merely the cuisine; it’s also because owner Latif Sahin is personally involved—cooking, showing concern, and ensuring everything meets his standards. He pours his passion and cultural background into every dish he prepares.
My buddies and I are nestled under the glow of the Vinnies sign, perched around a rickety metal table with cold seats. Our hands are wrapped around paper-covered rolls, fingers getting greasy as we dig into fries served in cardboard boxes. Yet, despite all this, we can’t miss the warmth as Sahi extends out of the van window.
“He asks if you’d like some tea,” as lorries drive past. We agree, and soon enough, we’re presented with robust servings in curved glasses—a vital symbol of Turkish generosity found not just in cities like Istanbul and Gaziantep but seemingly also in Campbellfield.
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Latif excels at preparing braised lamb liver, which he serves in a crusty bun. His cooking method has even convinced those who typically avoid offal to become fans of liver. This signature dish led to an entire food truck adventure. Sahin’s nephew kept insisting that Latif’s braised liver deserved wider recognition beyond just family events.
In time, Sahin decided to step back from his construction career and venture into the world of food entrepreneurship. He carefully slices liver using a specialized knife before slowly cooking it alongside lamb tail fat, onions, peppers, and an array of seasonings. The result is tender, nearly velvety; rich yet devoid of gaminess, served generously within a elongated bun accompanied by red onion, tomato, and chili flakes. With each mouthful, I felt nourished at a cellular level.
Kavurma refers to a method of Turkish cuisine where diced meat is lightly fried. The dish features a blend of beef cooked with topside cuts, which are cubed and slowly simmered using Sahin’s homemade bone stock. For the poultry option, the chicken is seasoned and then grilled; this reflects the way the family prepares their campfire chicken during outings.
The dish features spiced beef sausage topped with homemade chilli sauce and grilled halloumi cheese. The lamb koftas are perfectly seasoned and very pleasing.
What sets apart all of Latif’s rolls is how the fillings permeate the bread while keeping the crust delightfully crunchy and fragile.
You can also have kavurma meats over buttered rice: the liver and beef are best because they’re wetter and it’s hard to overstate the pleasure of salty meat juices soaking into golden rice.
The chip snack packs are available in two varieties: beef or chicken, each paired with different sauces. Sahin excels at crafting a delicious garlic yogurt sauce, allowing it to marinate for 24 hours until the pungency of the garlic mellows into a subtle sweetness. He also creates an excellent tomato-based chili sauce. While barbecue sauce doesn’t typically feature on the list, asking for it might disappoint Sahin slightly; however, he does keep some tucked away in the rear section of his refrigerator should you absolutely require it.
When Sahin began considering turning professional with his culinary skills, he looked into acquiring a food truck. However, nothing seemed suitable. Most were designed for making kebabs rather than kavurma. Just as builders would do when they cannot locate their ideal tool, Sahin decided to create one himself. His customized truck stands out due to its increased height, length, and superior ventilation compared to others available. It even includes space specifically designated for tea cups, allowing him to prepare authentic Turkish coffee.
It includes space for a daily soup option, perhaps something like chicken or pacha (originally hoof, but now typically referring to shank), or even a mild yellow lentil dish. The food truck made its debut along the roadside about a year back; however, Sahin had to leave the initial spot not long after. This new venue has only lit up recently within the past several weeks. Whether it be through high-end dining establishments, charming coffee shops, or unconventional settings such as charity shop parking lots—as demonstrated by Sahin—a welcoming atmosphere paired with genuine culinary offerings can be found virtually everywhere.
The Good Food reviews are conducted anonymously and compensated separately. Restaurants cannot purchase a review or secure inclusion in the guide.
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