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.

THE PRIZES

• Major Prize for the winning hotel donated by Holco Fine Meat Suppliers
• Prize for the winning chef donated by Holco Fine Meat Suppliers
• A complimentary feature article in ‘HOTEL SA’ Magazine
• Promotional feature in  ‘InDaily’ www.InDaily.com.au
• On-air radio promotion through ‘FIVEaa’ and ‘Nova 91.9’
• A winners plaque to display in your hotel

THE RULES

• The competition is open to AHA|SA Members only
• Must be available on your current hotel menu as of 1 January 2020
• Burger must be able to be purchased in all areas of the hotel
• Pattie must be Beef or Lamb and made on-site at the hotel (no commercial products allowed)
• Pattie must be made from either minced or shredded meat, not a whole muscle
• Burger must be presented in bun-style bread
• Priced at no more than $25 Inc GST

DETAILS OF THE PUB CHALLENGE FINAL WILL BE RELEASED SOON!

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 lrandall@ahasa.asn.au
PR Enquiries for the Feathers Hotel Andrew McDowell 0401 811 663