A selection of dishes from Healesville Hotel
PUB CLASSICS
The classic hits Deb Jackson speaks to publicans about pub classic meals and how they can put their own unique twist on these meals to keep their patrons coming back for more.
HORECA
CLASSIC MEALS like chicken parmigiana, fish and
Being situated in the heart of cattle country in rural
chips, burgers, and steaks are essential for any pub
Queensland, Jesberg says that they would have been
menu, but with peoples’ palates evolving towards a
“laughed out of town” if they’d left these traditional
cleaner style, how can publicans ensure that their
meal options off the menu. But what they’ve done is
menus are hitting the spot for their patrons?
gone the extra mile with their execution and put their
Australian Hotelier spoke to publicans from
own unique spin on the recipes.
around the country to find out how traditional pub
“From the get-go we wanted to offer an
classics fare on their menus and asked whether
unforgettable experience; a level of sophistication
they had evolved these traditional pub dishes to
not seen in the bush, but we knew we had to remain
give their venues a unique offering.
true to our hotel heritage and offer the very best of
Jane Jesberg, director/owner of Rix Hotel, whose
pub grub and the best food for booze. For us it was
award-winning restaurant Beast and Barrel offers a
never an option [to leave the classics off the menu].
broad assortment of meals including pub classics
The balance however was to put our twist on each,
alongside higher end dishes and dry aged meats,
that was in keeping with the style of food and the
says the classics are a clear favourite with patrons.
experience we were offering,” she says.
Beast and Barrel was the winner of the
“We made a conscious decision to not comprise
Queensland Hotels Association’s Best Restaurant
on quality; for our Crumbed Steak, we chose a
– Regional this year. And according to Jesberg,
higher-grade piece of beef, and we crumb it in-
its traditional dishes such as the Panko Crumbed
house and serve it with salt dusted chips and a
Chicken Parmy and the Ale Battered Barramundi,
lashing of tangy slaw. Our Parmy is fresh chicken
not only own their place on the menu, but are
breast and panko crumbed, and is also made
among the highest sellers at the restaurant.
completely in-house right down to its traditional
This season's culinary creations, done better with Saputo
y r a n i l u CRACKERS! C • FESTIVE SEASON EDITION •
CO
N NECT
Christmas '23
