Information and resources for members
AHA|SA Hotel Members are now invited to enter the annual 2020 Pub Burger Challenge proudly sponsored by Holco Fine Meat Suppliers. Twelve hotel finalists will cook-off in front of an expert judging panel for the title of “SA’s Best Pub Burger”. Details of the final cook-off are yet to be announced.
HOW TO ENTER
Entry is free! Complete the attached entry form and submit with a colour photograph of your burger by Friday 28 February. Dependent on number of entries (which there have been many in previous years) there will be an ‘elimination round’ conducted through a blind tasting in front of an expert panel. All entries will be personally contacted by Friday 6 March to advise them of their status in the competition and advise of the process toward the final cook-off.
The humble Pub Burger was centre stage today at Tasting Australia, as twelve hotel finalists battled it out for the title of SA’s Best Pub Burger.
The SA Pub Burger Challenge was held in Town Square at Tasting Australia in front of an expert judging panel and live audience, with the support of Holco Fine Meat Suppliers.
Although the standard of all the burgers was very high, Chef Luke Brabin from the Feathers Hotel wowed the judges in the end with his Wagyu Beef burger. The addition of flavoursome chimichurri gave this burger the winning edge.
“It was the excellent flavour in addition to the presentation which made this burger a standout, and that is what you would go back to an establishment for. If the food tastes good, and it looks good, you’ll go back” said judge Christine Stephan.
“Overall the quality today has been amazing. Any of these burgers are worthy of being on their pub menu.”
“The Burger is often the signature of the Hotel, with venues putting their own spin and style as a point of difference” said AHA|SA CEO Ian Horne.
“Hotel kitchens are keeping up with market trends to be more innovative and the quality of produce is immensely important. A burger is a highly sought-after menu item for patrons and along with other traditional pub fare, offers great value and is still incredibly popular.”
Judges were looking for taste, presentation, quality of the meat and value for money.
The other finalists in today’s competition were: Bellum Hotel, Mt Schank; Caledonian Hotel, North Adelaide; Cremorne Hotel; Golden Grain Hotel, Pinnaroo; Grove Hotel, Golden Grove; Hackney Hotel; Kensington Hotel; Lakes Hotel; The Pickled Duck, Modbury; Torrens Arms Hotel; V Hotel, Virgina.
With over 50 entries received from hotels across the state, a blind tasting was held in March to determine the 12 finalists.
The judging panel included SA Minister for Trade, Tourism and Investment, The Hon David Ridgway MLC, Shane Wood – Holco Fine Meat Suppliers, Chris Stephan – Pen & Palate, Emma Shearer – TA Ambassador & The Lost Loaf, and Adelaide Chef Nicholas Finn. Master of Ceremonies for the challenge was renown Celebrity Chef Adam Swanson.
The Feathers Wagyu Burger features Wagyu Beef, smoked bacon, cheddar, tomato, lettuce, mustard, mayo, chimmi and crispy bits.
Previous winners as follows;
2009 – Bellum Hotel, Mount Schank South East
2010 – Links Hotel Seaton
2011 – Hilton Hotel, Hilton
2012 – Alma Tavern, Norwood
2013 – Hackney Hotel
2014 – Watermark, Glenelg
2015 – Tonsley Hotel
2016 – Cathedral Hotel
2017 – Moseley Bar & Kitchen
For all Burger Challenge enquiries contact Lucy Randall – AHA|SA Manager Events & Sponsorship 0421 702 227 email@example.com
PR Enquiries for the Feathers Hotel Andrew McDowell 0401 811 663