High stakes com­pe­ti­tion

Southern Gazette (South Perth) - - NEWS -

KAR­ALEE on Pre­ston had a se­cret weapon when it won the Best Steak Sand­wich award.

CRISPY pork belly was the se­cret weapon for Kar­alee on Pre­ston’s Best Perth Steak Sand­wich en­try.

The mas­ter­mind be­hind the tasty cre­ation was head chef Mickey Phull, who looked to in­no­vate an al­ready pop­u­lar dish.

“We re­placed ba­con with pork belly, which made it more gourmet and al­lowed us to push the bound­aries,” he said.

“Ba­con is a sta­ple of steak sand­wiches but the pork belly can be eas­ier to eat and it pro­vides con­trast­ing flavours.”

Mr Phull went head to head with chefs from three other met­ro­pol­i­tan fi­nal­ists: the Carlisle Ho­tel, CY O’Connor Vil­lage Pub and the Gen­er­ous Squire.

“I’ve been on stage be­fore but you al­ways get a bit ner­vous about cook­ing in front of a lot of peo­ple,” he said.

“I was ner­vous enough; I cook hun­dreds of steak sand­wiches per week but it turned out per­fect on the day.”

The Como res­tau­rant has a strong his­tory in the Aus­tralian Ho­tels As­so­ci­a­tion (AHA) WA com­pe­ti­tion, claim­ing a win in 2014 and be­ing named as a fi­nal­ist in both 2015 and 2016.

Kar­alee on Pre­ston gen­eral man­ager Ash­ley Cra­nen­burgh said it was nice to be recog­nised in the in­dus­try.

“It’s a prom­i­nent in­dus­try award and we’ve had a good run,” he said.

“These days we are fac­ing tough times eco­nom­i­cally so you need to tick off the boxes, in­clud­ing price and qual­ity.”

Pic­ture: Jon Hew­son

Head chef Mickey Phull with the win­ning steak sand­wich.

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