We asked the people of Melbourne to design Melbourne’s Newest Parma, and they delivered. We received 144 mouthwatering entries, and had the tough job of narrowing it down to just six finalists.
Crumbed pork schnitzel topped with pancetta and a mix of gorgonzola, parmesan and fontina. Served with chopped garlic Brussels sprouts.
Created by: Audrey
Cauliflower steak topped with a layer of gluten-free cheese sauce, tomato sauce, more cheese and chili flakes. Served with sweet potato fries.
Created by: Karina
Panko crumbed chicken with Kewpie mayo miso glaze and nori strips. Served with Asian style salad.
Created by: Marita
Crumbed chicken schnitzel topped with ham, cheese and wait for it…lasagne. Served with garden salad.
Created by: Gabrielle
Crumbed chicken schnitzel topped with three cheeses, gruyere, buffalo mozzarella and taleggio with a sprinkle of sage and rosemary. Served with prosciutto, speck, arugula, zucchini and pumpkin salad.
Created by: Verity
Crumbed chicken schnitzel topped with truffle oil, prosciutto di parma, sage and gouda cheese. Served with gem lettuce leaves.
Created by: Eva