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The Chicken Parmigiana has somewhat of a debated history as to whether it is an Australian, American or Italian dish. According to Wikipedia, it was known in Australia in the 1950’s and offered in restaurants in Adelaide as early as 1953. Though it did not become a pub staple until the 1980’s.

The Chicken Parma or Parmi in some parts of the country (a pox on those people!) has become a pub dish juggernaut ever since, especially in my home capital city and state of Melbourne Victoria. Most pubs at some stage or other have had their classic Parma and Pot (of beer) nights. And finding the perfect, or as close to perfect Parma is forever a dream of most people who enjoy nothing more than this simple pleasure in life.  And that's where we come in!

Stephen: I'm the brains (or lack there of) behind this.  Bad speller, fussy eater, but Parma lover who grew up and lives down on the Mornington Peninsula, however have had some stints living up in and around the Fitzroy area.  So I like to think that I know a good Parma.

Ollie: Clearly the baby of the group, Ollie brings the diversity and representation the Greens voters have been calling out for when they want to get the opinion of someone who has just eaten a Parma.  When not eating Parma's you'll find Ollie coming up with the next brilliant money making scheme and whipping Chris into shape.

Tom: The man who likes to hunt, Tom isn't afraid to call things as he sees it, but will also look to see things from multiple points of view.  Grew up down the Mornington Peninsula, but now an eastern suburbs man, he's articulate, measured and hungry.

Chris: Pro Wrestler, author, twitch streamer, games expert and a man who would rather stay in with a good book and glass of milk then head to the pub.  Grew up on the Mornington Peninsula, enjoys living in the quieter, country towns, you never know what you're going to get with reviewer Chris.  But he owes me $50!

The goal will be that every review will be attended by at least three people, ideally all official reviewers, but if circumstances don't allow, then it will be what it will be.  Any additions to the original 4 reviewers will need to attend at least two venues with us as a guest reviewer before being ratified.

We’ll be doing things a little bit differently here on parmapot.com. We’ll be breaking down our scores out of 10 into 5 separate categories that are all weighted differently in their contribution towards the final score. Break down will be as follows;

Chicken Parma:  50%

Chips/Fries:  25%

Drinks Options/Variety:  13%

Atmosphere/Experience:  7%

Salad/Veggies 5%

We’ll be looking to eventually have weekly updates after staring off fortnightly (we've banked a few) and potentially expand into other mediums before long. After our first 25 or so reviews, we’ll probably also look for suggestions as well.

Happy reading and tuck in!