Design your own parma and you could have it featured on the Duke’s menu
Consider yourself a connoisseur of the parma? Melbourne’s oldest pub is searching for someone to design Melbourne’s newest version of the pub classic
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While the basic components of a parma are relatively simple, creating the perfect parma isn’t easy. It’s a matter of cooking the meat just right, making sure the crumb is well-seasoned and crisp and melting the cheese so that it’s golden brown. As soon as you take your first bite, you’ll know whether the chef has mastered the art of the parma.
If you reckon you know what separates a top-notch parma from the rest, then listen up. For a limited time, Time Out and the Duke are offering you the chance to design a brand new recipe that will give parma-lovers something new to get excited about. All you need to do is tell us what your parma looks like in the form below. The possibilities are endless: will it be chicken, veal or pork? What will you top it with? Would you include any extras like mushrooms or chilli, or are you more of a purist?
At the end of this month, three parmas will be shortlisted and voting will open to the public. The winning entry (otherwise known as the People’s Parma) will become Melbourne’s newest parma and will be added to the Duke’s menu for all of Melbourne to enjoy. If that wasn’t exciting enough, the winner will also receive a year’s worth of free parmas (one per week) and a voucher for the Duke. Plus, the winner can bring in up to five friends to try their creation when it launches on the menu. The total prize value is $1,700 (although the bragging rights you’ll earn are priceless).
If your parma isn’t chosen, then not to worry: we’ll also be selecting one entry to win 12 months’ worth of parmas (one per month, valued at $300).
To be in the running, simply fill out the form below before 10am on Thursday, August 24.
Terms and conditions in full. By entering this competition you agree to receive relevant communications from Time Out including news, events, offers and competitions.