Hayley and Dami began Little Island Street Food as a reflection of what already exists back home in Tangalle, Sri Lanka. There, Dami has a very special restaurant full to the brim with passion. It runs out of a converted bus, with the food cooked and served under candle light each day on the sands of Medilla beach. His ever-changing menu in this tropical setting stays true to their love for exquisitely fresh food. Dami’s father catches the seafood they use fresh each day and their vegetables come straight from the local farmers markets.
Hayley and Dami are recreating the energy and taste of Dami’s restaurant back in Sri Lanka, while focussing on the Ayurvedic healing properties of spices and special ingredients and ensuring no flavour is lost from what is now a purely plant-based menu. They are sparking a following in Brisbane, and are interested in seducing people who wouldn’t normally eat a wholly plant based meal.
Fresh coconut forms an important part of pretty much every dish Dami makes. So, as a final flourish to this already beautiful business, they are reusing the coconuts’ shells to make homewares and kitchen things to sell during service.
The ultimate dream for this pair? They would love to have their own converted caravan and take Little Island to the road. Decked out in their retro style with trinkets, hanging plants and chilled music, they’d be looking to maintain a seasonal calendar so they can have the best of both worlds: a place to cook both in Sri Lanka and Australia!
Find their smiling faces at Wandering Cooks every Saturday and Sunday evening from 5pm.
Plant based authentic Sri Lankan hoppers
Wandering Cooks every Saturday and Sunday from 5pm