Australian voices really aren't what they used to be. Linguists and ABC presenters weigh in on the changes to Aussie voices and the death of the ABC accent.
If not, I’d strongly recommend trying the highest-rated parmas here: https://parma.com.au/
Because the truth is that there’s a world of difference between a great Parma and a mediocre one.
A good quality schnitzel should need no topping. If it’s dry, that’s half the problem right there. And yes, such schnitzels do exist — just ask the Germans and the Austrians.
Ideally, the pub or restaurant menu should offer a pasta with Napoli sauce or margherita pizza. Why? Because the sauce should be flavourful enough to stand on its own.
Now, take that schnitty that stands on its own, add a quality Napoli that carries a dish on its own, with a premium ham and cheese, and you end up with something that’s greater than the sum of its parts.
So make it at home. For me the chicken is merely a vessel to carry the sauce and crispy cheese.
@Marsupial @Zagorath
Sounds to me like you just haven’t had a good one?
If not, I’d strongly recommend trying the highest-rated parmas here: https://parma.com.au/
Because the truth is that there’s a world of difference between a great Parma and a mediocre one.
A good quality schnitzel should need no topping. If it’s dry, that’s half the problem right there. And yes, such schnitzels do exist — just ask the Germans and the Austrians.
Ideally, the pub or restaurant menu should offer a pasta with Napoli sauce or margherita pizza. Why? Because the sauce should be flavourful enough to stand on its own.
Now, take that schnitty that stands on its own, add a quality Napoli that carries a dish on its own, with a premium ham and cheese, and you end up with something that’s greater than the sum of its parts.
I’m impressed there’s a whole site dedicated to this . I’ll have to try one of these out!