Southern Gazette (South Perth) - - LIFESTYLE -

AMAR Kyadar be­lieves he has the se­cret in­gre­di­ents that make his steak sand­wich unique from oth­ers.

The In­dian-born Carlisle Ho­tel chef uses ap­ple, pineap­ple and tomato rel­ish, as well as fen­nel in his braised onions, to give his sand­wich a dif­fer­ent flavour.

Mr Kyadar started at the ho­tel when new owner David Doyle took over in the mid­dle of last year and set about putting a menu to­gether from scratch.

“I’ve been a chef for about 10 years; I worked at the Hy­att in Mum­bai and the Sher­a­ton in Langkawi, Malaysia and bistros around Perth,” he said.

“Peo­ple are look­ing for some­thing with bal­ance; per­son­ally I do yoga and that same bal­ance is some­thing I look for.

“I wanted to come up with a sim­ple steak sand­wich with in-house rel­ish, which gives it an acidic flavour and helps to break down the pro­tein.

“I’m pas­sion­ate about food. I be­lieve it talks in your stom­ach; food should al­ways be about a mix of flavours.”

The Carlisle Ho­tel has been named a fi­nal­ist for WA’s Best Steak Sand­wich along­side three other city fi­nal­ists, in­clud­ing Kar­alee on Pre­ston in Como.

More than 60 venues en­tered the com­pe­ti­tion and eight fi­nal­ists will com­pete in the cook-off.

The coun­try and Perth fi­nal­ists will com­pete on May 16 and 17 at Crown Perth.

Pic­ture: Jon Hew­son www.com­mu­ni­typix.com.au d468812

Amar Kyadar and chef Stephen Glen­non tuck in to tasty steak sand­wiches.

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