The team at Kelly’s Hotel in Cranbourne made the most of their downtime in lockdown by redesigning their signature chicken parma.
They decided to shave the ham instead of using a single slice of ham to create more adhesiveness between the white sauce and the cheese atop the parma, which had previously fallen off during transit from the kitchen to the customer.
Head chef Damien Quinn believes the new structure also adds to the overall flavour of the meal.
