20/3/2010 Robin Hood Hotel, Norwood SA - PASS

I spent all of Saturday digging dirt and transporting it into my backyard with a wheelbarrow. So, at the end of the day when it was time to head to a birthday dinner at the Robin Hood, you could say I was hungry.

I was also expecting the worst. Let down so many times before by the pub staple, I hardly expected to find much better fare here, but I did.

I had just tucked in to a ice cold pint, when the unassuming Chicken Parmi found its way to my table (remember what i've said previously about unassuming schnitzels).

Lets get to the point. It tasted sublime. The sauce was well-cooked, tasty and not burnt, and the chicken was succulent, but not to the point wear the juices were still coming out of it. Wonderful.

The cheese was melted perfectly, toasted a little on top and the salad held a good proportion of mixed veggies. And the chips, oh the chips! They topped off the dish and filled me up too.

The birthday was great, and not just because of the food, but the food just elevated the occasion from fun to memorable. Check this place out, you will not be disappointed.

The surroundings are also very casual and well-placed, allowing atmosphere to permeate, and encourage interaction (we caught up with several old friends just by making eye contact across the bistro). A great summer pub.

7/3/2010 - Victory Hotel, Sellicks Beach SA = PASS

After a nice sunday afternoon of wine tasting, their was no better place than the Victory Hotel to lay waste to the rest of the day (and a few bottles of good wine).
Given the exquisite sea views, great tipple and entertaining company, I knew it was time for the Schnitzel King to officially kick off the schnitty season.
Schnitzel season rolls through from the start of March until the end of November, and considering we were already in the second week of March, I thought I better get to it.
The Schnitzel came out and on first viewing was a little disappointed. This was because I had seen two beef schnitty's come out earlier and my chicken parmi seemed to be 2/3 the size!
Never mind, there were plenty of crispy chips and loafy bread slices to fill the gap.
Beyond the size the schnitzel was assuming, but this is a good thing. When you notice something about a schnitzel, it's usually the burnt crusty cheese on top or the large piece of cold ham hanging off the side. There was none of that here.
Digging in, I realised that all I needed to know about this parmi was contained in that first bite.
The chicken was thick and succulent, not too undercooked and with a light crispy skin. The cheese on top was beautifully melted, just the right thickness and hot as Megan Fox with a backpack.
However, there was the sauce. There was plenty of it to be sure, but where was the taste? Did I get too used to Mama Semmler's homemade relish to be able enjoy it? No, it just wasn't there, it was bland.
That said, the rest of the chicken (and don't forget the chips) was so well done, that I was willing to accept the so-called sauce.
I've said it before, you could do a lot worse than get a schnitty here, especially when the chicken is cooked as well as anywhere I've tasted so far on my parmi travels.
See you next time.