Kalgoorlie-Boulder motel's steak sandwich makes final of Statewide competition
The organisers of the Australian Hotels Association (WA) and Little Creatures WA's Best Steak Sandwich contest named The Miners Rest as one of the four country WA finalists in this year's event.
The three others were Margaret River's Settlers Tavern, Pinjarra's Exchange Hotel, and Australind's Treendale Farm Hotel — with Treendale winning last year.
The Miners Rest head chef Don Duenas this month told the Kalgoorlie Miner about his creation for the competition — Steak Me Home.
The mouthwatering special features a garlic-buttered square roll, marinated cube roll steak, rocket, tomato, and red onions with a barbecued mushroom and bacon bourbon jam.
The sandwich is served with chips and smoky capsicum-jalapeno mayonnaise.
Duenas said last year's entry incorporated a mix of Japanese and Asian influences, but this year's approach was more traditional.
'We wanted it to be more balanced and (bring out) the soft side of the sandwich, on the spicy side, the sweet side, the sour side,' he said.
'The steak is marinated for, like, 24 hours, sometimes two days, so the flavour seeps in.'
Four Perth metropolitan finalists were also named — Carrington's Bar & Grill in Hamilton Hill, Print Hall in Perth, The Central in Butler, and The Last Local in Canning Vale.
Carrington's Bar & Grill is the defending metro champion.
The finalists will compete for the titles of country WA champion on June 24 and Perth metro champion on June 25 at the 2025 AHA Hospitality Expo at Crown Perth.
They will present their steak sandwiches to a panel of judges who will assess tenderness, presentation, originality, flavour, chips, sauces and value.
AHA(WA) chief executive Bradley Woods said the standard of entries continued to impress, with more than 70 venues entering and showcasing exceptional levels of flavour, creativity and presentation.
'WA's Best Steak Sandwich is more than just a competition — it's a sizzling showcase of foodie passion and the incredible talent we have in our pubs and hotels across the State,' he said.
'The energy this year has been fantastic. Venues have thrown themselves into it, especially on social media — rallying their communities and bringing some serious steak sandwich spirit to the competition.
'We're looking forward to seeing what the finalists bring to the stage during the live cook-off to determine the winners.'
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