By Danielle Kutchel
There’s nothing worse than ordering your favourite take away parma and finding that it’s fallen apart in transit.
Luckily, the team at Kelly’s Hotel in Cranbourne agree and got straight onto the case over the most recent lockdown.
According to head chef Damien Quinn, lockdown transformed the way the kitchen builds its parma.
After realising that a single slice of Virginian ham would see the white sauce and cheese slide off during transport, the team turned to shaving the ham instead, which creates more adhesiveness between the surfaces – and adds to the flavour!
