Lilly Trewartha’s katsu burger lends a Tasmanian twist to the Japanese classic. A crisp crumbed cut of Scottsdale pork is layered with fresh farm cabbage and a tonkatsu sauce made with Huon Valley fruit. Served on a shokupan bun from Pigeon Whole Bakers, it reimagines the street food classic as an ode to local growers and makers. A tofu katsu, made with Kettering’s Soyoyoy soy milk, is its satisfying vegan counterpart.