It’s arguably the most classic dish on any every Australian pub menu: juicy chicken in a crispy crumbed crust, smothered in napoli and melted cheese, sometimes with shaved ham tucked in for good measure. And that’s just the beginning! Yes, it’s the Chicken Parmigiana, or as some call it a parma …or is it parmi?
And that’s precisely the conversation we conjured up during the first ever ALH Great Parma Debate, along with a competition amongst our venues to come up with their best rendition of the tasty dish. We had entries from all around the country, with a variety of toppings and techniques for the perfect parma.
There were so many mouth-watering entries, it was hard to make a decision. In the end, the national prize went to Terrey Hills Tavern (NSW) for their massive 350g chicken breast turned into a delicious parmi. But the prizes didn’t stop there, here’s a list of our state-based winners, and special shout-outs for close seconds:
STATE WINNERS
Kirribilli Hotel (NSW)
Airport Tavern (NT)
Waterfront Hotel (QLD)
Belgian Beer Cafe (SA)
Ashley Hotel (VIC)
Tavern at the Rocks (WA)
SPECIAL SHOUT OUT
North Lakes Tavern (QLD)
Hamilton Hotel (QLD)
Sail & Anchor (WA)
Ramsgate Hotel (SA)
Kondari Hotel (QLD)