PUBS across Australia are known to serve up the definitive parmigiana, a slice of veal or chicken, dowsed in egg and bread crumbs and fried to a perfect golden hue.
For much of their existence, Aussie country pubs were the primary source for dining out for anyone living in regional Australia. Meals at affordable prices matched by the sumptuous portions to cater to hard working shearers, farm hands and other manual workers and travellers who frequented them.
Even today, pubs have maintained the same atmosphere they always have and provide much the same menu with a few new and exotic dishes being added. Plate sized steaks, racks of lamb and bowls of prawns in a delicious sauce are frequent dishes to be found on a typical pub’s menu.
Meals might be served in the lounge or at the bar and more frequently during the warmer weather, in the typical beer garden that accompany many regional pubs.
But the parmie still rules supreme – tender, juicy and a tasty crust offset with a delicious melting cheese fill. Mouth-watering just thinking about it. The debate over the abbreviated name will go on as long as pubs continue to serve them.
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