For Steve McDonald, a positive atmosphere and quality food is what makes a top pub.
Steve and co-owner Bruce Dowsett run the Undera Hotel and Motel which took out The News’ ‘best parma in the GV’ competition.
Mr McDonald and Mr Dowsett bought the country pub from the previous owner, who had been in business for 42 years.
‘‘We’ve been here for nearly four years now and we’re having a ball,’’ Mr McDonald said.
After buying the business, Mr McDonald and Mr Dowsett approached the community asking them what they wanted to see on the menu.
‘‘The response was positive. People wanted pub grub; a good quality meal at a reasonable price,’’ they said.
And it appears the owners have been doing just that, with the parmigiana being recognised as the best in the Goulburn Valley.
The hotel has three parmigianas on the menu and up to eight on the Wednesday ‘pot and parma’ nights.
According to Mr McDonald, the secret to a great parmigiana is ‘‘quality products’’ and making sure they are cooked within the right temperature ranges.
‘‘It’s a nice feather in the cap to be recognised,’’ Mr McDonald said.
‘‘It’s great to see all the hard work pay off.’’
Hotel cook Will Davidson offered his own simple advice to making a good parmigiana: have a decent-sized piece of chicken and serve the chips on the side so they are not soggy.
The hotel was also recognised by the popular Facebook page Parmi Patrol, which travels Australia to try and find the best chicken parmigiana.
‘‘Up until a couple of weeks ago we were the only place to have scored a perfect 10 from Parmi Patrol,’’ Mr McDonald said.
Mr McDonald credits the success to the amazing local support they have received.
‘‘We wouldn’t have success if it wasn’t for the patrons and hopefully we support them too.’’
Try a pot and parma at the Undera Hotel from noon to 11pm, Wednesday to Sunday.