Column: Food for Thought

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13-08-2020

Column: Food for Thought - CHICKEN PARMY

Chicken parmy (chi-kin par-mee). This dish is a pub classic but if you take the time and whip this one up
at home, you will never order one out at the pub again and you will have your friends and family begging you to make it over and over again. BE WARNED!
I discovered that this Aussie icon has its roots in the boot shaped country of Italy.
My wife was invited to a ceremony to celebrate the world record of the wave-piercing trimaran Earthrace which she had volunteered in assisting to complete the fastest circumnavigation of the globe by powerboat. She invited me along too. The ceremony took place in Rimini, a coastal town in northern Italy. On our first night we went to a trattoria and I saw that they had chicken Milanese on the menu. I couldn’t believe my eyes when it came out. It was just like a chicken parmy, but without the ham. It was lightly covered in a rich tomato sauce and bubbling golden mozzarella. It was the first time I ever thought as to where the parmy came from and here it was.

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