Feature: The dirtiest winner
We chat to Nathan Ritchie from Big Nath’s BBQ, winner of the Bloggers’ Choice Award, winner of the Street Food Chef of the Year and third place holder for Street Food Dish of the Year, to see what he’s been up to since last years competition
OOH: Why do you think competitions like the Street Food Championships are important for the industry?
Big Nath (BN): We love a good cook-off! Competitions like these keep the industry spicy. They push you out of your comfort zone (no pressure…), get the creative juices flowing, and let you have a blast while doing it. Plus, it’s a great excuse to meet fellow traders from across the country.
OOH: Did you expect to win Street Food Chef of the Year and Bloggers’ Choice?
BN: Honestly? Not at all. We went for the vibes and left with two trophies. Massive honour, and definitely a shock. We just wanted to enjoy
the ride!
OOH: Since November, when we last saw you, what’s changed for you and the brand?
BN: Well, we’ve been busier than ever! Markets, private gigs, corporate events – you name it, we’re feeding it. We’ve also fired up BBQ schools, got stuck into summer chef demos, and opened a proper BBQ shop.
OOH: Is your award-winning dish still on the menu?
BN: Our dirty fries (which won their way into third place for street food dish and first for bloggers choice) are still proudly on the menu – and let’s just say, they’re not going anywhere. Crowd favourite, carb-loaded, messy perfection.
OOH: Will we ever get the secret spice mix recipe for your loaded fries?
BN: Ha! Nice try. Some secrets are sacred.
OOH: What do you think makes the perfect BBQ?
BN: Sure, the food matters – but the perfect BBQ is all about the people. It’s meat, mates, and memories. Give me good locally sourced meat on the grill, a cold beer in hand, and a few mates to chat nonsense with, and that’s perfection.
OOH: Did anything go wrong on competition day?
BN: It was a total blur – 30 minutes never went by so fast. Thankfully, the many, many (many) hours of practice paid off and nothing major went up in smoke.
OOH: What makes the street food industry different?
BN: It’s honestly one of the most open and welcoming industries out there. Doesn’t matter if you’re a trained chef or someone who just loves food and hustle – there’s space for you. We started with no clue what we were doing and were met with open arms. The variety, the passion, the generosity – it’s unlike anything else.
Want to attend the 2025 Street Food Championships? Register here.
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