5 Questions with german and cami of the good sando

The Good Sando Founded by a husband-and-wife chef duo, their food trailer celebrates the art of the Japanese sando: simple, precise, and full of flavour. We sat down with German and Cami to learn how it all began, what makes a truly good sando, and how Noosa’s lifestyle continues to shape their menu.

B – How did Good Sando come about
G+C - Good Sando started as a way of combining who we are with what we love most: food that’s simple but done properly. Japanese sandos represent exactly that: simplicity, technique and quality. We wanted to create something where people can taste every flavour clearly, without distractions. A food trailer gave us the freedom and versatility we needed, and it felt right to do it in Noosa, our home for the past seven years and the place where we’ve built our family.

B – Japanese style sandwiches are all about precision and balance, what’s the secret to making one truly good?
G+C - For us, the secret is pleasure in every bite. A really good sando should feel effortless but leave you craving the next one. It’s about the balance of textures and flavours. The softness of shokupan, the crunch of katsu, the freshness of cabbage, the right amount of sauce, so each bite feels complete. We see it as creating a different kind of experience and connection with people, all through a sandwich.

B – What’s been your most popular sando so far? And which one is your personal favourite?
G+C - The chicken katsu has been our best seller so far, people love the crispiness and comfort of it. But our personal favourite is the pork katsu. It’s super tender, slightly sweet, and we’re really proud of the balance we’ve achieved between the marinated pork, the sauce, and the freshness of the cabbage. B - I agree, this is my favourite too

B – What inspires your creations? Is it tradition? Experimentations or a bit of both?
G+C - It’s a bit of both. Travel, family, and all the experiences that shaped us led us here. We wanted to offer something that feels accessible to anyone, but still has the quality and attention you’d expect in fine dining. In a way, our sandos are like “fast food with a fine dining soul” elevated flavours, but simple.

B – Has living in Noosa influenced your menu in any way?
G+C - Definitely. Noosa is our community and lifestyle. A sando is the perfect food after a surf, at a beach picnic, or just a relaxed lunch outdoors. Living here has pushed us to keep things fresh, simple and easy to eat on the go. Our menu reflects that: high quality ingredients, straightforward flavours, and food that feels at home in a place like Noosa.

German is using the Santoku inspired Chef’s knife - in Stainless Steel.

If you’re in Noosa, head to the Noosa Farmers Market on a Sunday or follow @TheGoodSando on instagram to find out where they’ll be popping up.