The Feathers Hotel in Adelaide’s eastern suburbs has topped the SA Pub Burger Challenge, taking top prize for South Australia’s Best Pub Burger from the AHA SA for the hotel’s wagyu beef burger (pictured).

The $24 creation by Chef Luke Brabin impressed the judges and features Wagyu Beef, smoked bacon, cheddar, tomato, lettuce, mustard, mayo, chimmi and crispy bits.

“It was the excellent flavour in addition to the presentation which made this burger a standout, and that is what you would go back to an establishment for. If the food tastes good, and it looks good, you’ll go back,” said judge Christine Stephan, after judging took place at Tasting Australia.

“Overall the quality today has been amazing. Any of these burgers are worthy of being on their pub menu,” said Stephan.

Feathers Hotel Venue Manager Andrew McDowell said he was thrilled with the result and commended Luke on his efforts.

“We are very proud and excited to say that South Australia’s best pub burger can now be found in Adelaide’s eastern suburbs – right here at The Feathers Hotel,” Mr McDowell said.

The other finalists for SA’s Best Burger were: Bellum Hotel, Mt Schank; Caledonian Hotel, North Adelaide; Cremorne Hotel; Golden Grain Hotel, Pinnaroo; Grove Hotel, Golden Grove; Hackney
Hotel; Kensington Hotel; Lakes Hotel; The Pickled Duck, Modbury; Torrens Arms Hotel; and V Hotel, Virgina.

“The Burger is often the signature of the Hotel, with venues putting their own spin and style as a point of difference” said AHA|SA CEO Ian Horne.

“Hotel kitchens are keeping up with market trends to be more innovative and the quality of produce is immensely important. A burger is a highly sought-after menu item for patrons and along with other traditional pub fare, offers great value and is still incredibly popular,” said Horne.

With over 50 entries received from hotels across the state, a blind tasting was held in March to determine the 12 finalists.

The judging panel included SA Minister for Trade, Tourism and Investment, The Hon David Ridgeway MLC, Shane Wood of Holco Fine Meat Suppliers, Chris Stephan of Pen & Palate, Emma Shearer a TA Ambassador & The Lost Loaf and Adelaide chef Nicholas Finn. Master of Ceremonies for the challenge was celebrity chef Adam Swanson.

The Feathers Hotel Precinct recently launched its new Greenhouse Restaurant, which also debuts a new menu and fine wine cellar, as well as its broader hotel refurbishment.

Luke Brabin joined the Feathers Hotel Precinct as Executive Chef in late 2018. He trained under the mentorship and guidance of chefs including Cheong Liew, Simon Bryant, Luke Mangan, Tim Pak Poy, Josh Emmett and Gordon Ramsay.

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