The Jack’s Best brand name isn’t randomly chosen. Based on the true story of two groundbreaking butcher brothers, it reflects Moco’s core values of traditional quality with a modern outlook.
Never has this been truer than of the new Jack’s Best Sizzling Selection. This 50-strong range of sausages and burgers is a mixture of old favourites and bold new innovations, all produced in-house using locally-sourced, HAACP-accredited meat.
The team’s vast combined experience was instrumental in the range’s creation. In the words of Brand Manager Adam Herbert, “Having worked in everything from fine dining establishments to pubs and clubs, you come to know what’s needed in those different environments”.
“For example, something like a Middle Eastern lamb burger is a no-brainer. Lamb and Middle Eastern flavours are a match made in heaven. A burger is an easy way to combine them in a nice little package. The chef’s work is halfway done in terms of the flavouring profile of the dish”.
Overseas travel, social media, and reality TV have all contributed to a broadening of the Australian palate. They’ve also led to the public wanting more information about what’s on their plate, hence the importance of flagging ethical farming practices.
However, for all its modern influences, the new range doesn’t neglect the tried and tested classics loved by chefs and customers alike. Put simply, Moco's aim is to cater to its entire customer base; from hotels to cafes to restaurants… and everything in between.
As if to prove the point, Herbert’s personal favourite would be at home on just about any food service menu. “I’m excited by the burgers”, he says. “The 200g Wagyu patty looks awesome. Nice patty, cheese, pickles, sauce, bun, done”.
