AHA WA Best Steak Sandwich winners announced

The Australian Hotels Association of Western Australia (AHA WA) has announced the winners of its 2024 AHA & Little Creatures WA’s Best Steak Sandwich Competition.

Winners of the competition, which is now in its 17^th year, are split across two categories – Country WA and Perth metro, with one winner from each region.

In Country WA, the Treendale Farm Hotel in Australalind was recognised for its signature sandwich by chef Gayan Dilruk Geeeganage.

The sandwich comprises Scotch fillet steak, cheddar cheese, bacon jam, aioli, Beerfarm pale ale brined crispy onions, rocket, tomato and pickles, served with chips and herb and mustard dipping sauce.

Competing for the Country WA title, Geeeganage impressed a panel of four judges, including Hon. Jackie Jarvis MLC, Minister for agriculture and food; forestry; small business, who announced the win, AHA WA CEO Bradley Woods, Lion’s field sales director Danny Connolly and West Australian writer Simon Collins.

In Perth, the Best Steak Sandwich award was handed to Carrington’s Bar & Grill in Hamilton Hill, and it was chef Jaspreet (Jass) Singh that wowed the judges.

Singh’s steak sandwich featured a Scotch fillet steak layered with crispy bacon, bourbon-infused toffee onion, rocket, barbeque aioli and a roasted capsicum blend in a Turkish panini, served with peri peri chips.

The Perth metro category was again judged by Woods, joined by director general at Department of Local Government, sport and cultural industries Lanie Chopping, Lion’s national sales director Kerry Appathurai and 6PR presenter Oliver Peterson.

AHA WA president Neil Randall announced Carrington’s Bar & Grill as the metro winner.

According to Woods, the AHA WA Best Steak Sandwich Competition saw a high standard of finalists in both categories, with friendly but fierce competition in the cook-offs.

“A classic steak sandwich is the staple menu item at most Australian pubs and hotels, but the difference between a good steak sandwich and an exceptional one is all down to the quality of the ingredients and the care and attention paid by the chef,” said Woods.

“Fangability is also an important quality: you must be able to bite through the sandwich easily so that it all holds together and doesn’t make a mess in your lap.

“The standard in this year’s competition was exceptionally high, reflecting the skill and professionalism of our state’s venues. While the competition is a lot of fun, it plays a vital role in showcasing venues, driving revenue and lifting standards,” he concluded.