Chef reveals secret to best schnitty in the Whitsundays
The pub was crowned the best of the best in our online poll this week.
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A GOOD pub is defined by two things: a perfectly poured beer and the signature crunch on their chicken schnitzel.
Last week, the Whitsunday Times went in search for the best schnitty in the region from Proserpine to Bowen and Airlie Beach.
After several days of voting, the title was awarded to Hotel Metropole in Proserpine.
The kitchen staff admitted they were “surprised” by the win but were thankful for the community’s support.
One of the Metropole’s chefs, Luke, said the secret to a good schnitty was fresh produce.
“We buy our produce from one of the local butchers in the Whitsundays,” he said.
“We’ve tried a few around the area and it’s just consistency and knowing where to go.”
He also said the Hotel Metropole’s attention to customers set them apart, with a focus on classic pub food that everyone could enjoy.
“It’s just pride in what we do,” he said.
“As a chef you’ve got a bit of love for the food and it is only a schnitzel, it’s pretty easy, but we just take pride in what we do and try and give the customers a good experience.”
While the schnitty may be the best in the Whitsundays, Luke said the parmigiana was the most popular dish out of the kitchen.
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Head chef Scotty said it was the history of the pub that set it apart, and hoped more residents would swing by to sample the now award-winning schnitty.
“When I think of pubs, your grandfather or your father took you to a pub as a wee young’un and it instils in you,” he said.
“When you finally get to 18, you can go ‘look at me, I can go to where Dad used to drink’.
“A lot of these families have probably been in Prossie for years.”
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