Page 28 - foodservice news - July 2018

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2018 DISH OF THE YEAR
SKIPPING GIRL TAKEAWAY’S FOWL PLAY
SKIPPING GIRL TAKEAWAY
70 William Street, Abbotsford VIC 3067 Phone: 0474 837 612 skippinggirltakeaway.com.au
SPONSORED BY TIP TOP
1 brioche bun
2 x 120 g 48-hour buttermilk-brined chicken thigh fillets, coated with our secret 9 spice rice flour rub
2 American-style cheddar cheese slices
House-made aioli (roasted garlic, confit garlic oil, mustard, lemon juice, fresh herbs, vinegar)
Iceberg lettuce, shredded Carrot, grated White onion, thinly sliced Polski gherkins, thinly sliced
M E T H O D Deep fry the chicken fillets for 4 minutes
to seal in the juices and flavour, or until the internal temperature registers a minimum 75°C. Place 1 slice of American cheese on each piece of chicken and allow to rest for 2 minutes while the cheese melts.
Cut the brioche bun in half, and grill or toast ensuring that the bread heats right through. Coat the base of the bun with aioli and add the lettuce and carrot. Pile the chicken fillets and melted cheese on top of each other and add to the burger stack. Coat the top half of the bun with aioli, add the onion and gherkins then place it on top of the stack. Tuck in immediately.
THE FINALISTS
• Meet Patty’s Patty Signature (VIC)
• Basement Brewhouse’s Mighty Brew Beast (NSW)
PHOTOGRAPHY: FOODORA