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The Herald Sun Digital Edition: The big cheese of parmas

THE secret to parma success is keeping it fresh.

That's the tasty difference dished up by Wonthaggi Workmen's Club, which has taken out the inaugural crown of Victoria's Best Club Parma.

The 106-year-old establishment in the South Gippsland town makes everyone's favourite pub meal from scratch, and their popular recipes have landed them the title at the Community Clubs Awards.

Chef Scott Henderson makes all parmas with local produce.

"It's all hand made, it's our own crumb mix and we don't do them fried, it's cooked on hotplates and the salamander ,'' said the club's manager, Rod Bye.

"It's exciting for the team because we do so many of them. We were in eight categories and a finalist in six, so it was great we got one."

The Wonthaggi Workmen's Club offers 10 different parmas on its menu -Henderson's most ordered parma is the Miners chicken parmigiana with gravy, mash and bacon.

"It's like a conga line of parmas and it's all fresh,'' Bye said. "There are two clubs in town and we bounce off each other, but we're both here for the community.

"We raised $42,000 for the Royal Children's Hospital, we give to the local hospital and to the farmers for drought relief . We've had a long and proud history."

The club serves more than 20,000 parmas a year. The range of chicken parmas can include toppings such as pumpkin, mushrooms, mashed potato, guacamole, jalapeno and garlic king prawns.

It's good value, too, with prices ranging from $19 to $27.

This article is from the May 10, 2019 issue of The Herald Sun Digital Edition.

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