The Dunsborough Tavern’s steak sandwich is in the running to be named the best in regional WA and will go up against other country pubs and restaurants to win the title.
Dunsborough Tavern head chef Tim Baarspul said it was great to be nominated for the popular menu item and that his secret to a top sanga was using quality ingredients.
Chef Baarspul makes his own relishes, dill pickles and onion jams for the sandwich and uses MSA grade scotch fillets.
“It just has to be a classic,” he said.
Overloading a steak sandwich and using too many flavours was a definite no for the chef who said it was a no-brainer to keep the Aussie classic simple.
“You do not want it to be soggy, too many ingredients makes it soggy and too hard to eat,” he said.
“Also do not use super crusty bread that cut your gums while you are eating it.”
Australian Hotels Association (WA) chief executive officer Bradley Woods, said the competition raises the standard of the classic Aussie icon, and challenges WA’s pubs and restaurants to go above and beyond what is expected of a steak sandwich.
“Now in its tenth year, competition is fierce and venues know that they have to be on top of their game if they are going to gain enough votes to become a finalist,” he said.
“Good quality Australian beef, fresh produce, secret sauces, crispy bread – there are many aspects that need to be considered when making a delicious steak sandwich that will standout to customers and ultimately a panel of judges.”
If you are a fan of the tavern’s steak sandwich you have until midnight on April 17 to get your vote in at hospitalitywa.com.
Following online voting, four country WA finalists will be invited to compete in a live steak sandwich cook-off at the AHA’s Hospitality Expo on May 16 and 17 May in Perth.
