, Australia

Schnitz launches take on Vegemite parmy

This was inspired by tennis player Ash Barty, who coined the feed the "unofficial dish" of the Aussie Open.

Schnitz has launched a “Mitey Parmy” to its menu for a limited time, inspired by tennis player Ash Barty, who coined the feed the "unofficial dish" of the Aussie Open.

The new item features Schnitz’s handmade, pan cooked schnitzel, topped with Napoli sauce, mozzarella cheese, and a drizzle of Vegemite served with original chips.

“Whether you call it a Parmy or Parma, there’s no denying that the chicken parmigiana is one of Australia’s most loved meals. The Mitey Parmy sees two great Aussie icons collide, with a squeeze of VEGEMITE topping off our crowd-pleasing Schnitz Parmy and making for a perfect combination of flavours,” said Chris Szlachetko, general manager for marketing and innovation at Schnitz.

Schnitz’s Mitey Parmy is available for just $14.50 at all Schnitz restaurants throughout Australia from 11 January until 30 January for dine-in, pick-up or on-demand, delivery with UberEats, DoorDash, Deliveroo and Menulog.

Follow the link for more news on

Join QSR Media Australia community
Since you're here...

...there are many ways you can work with us to advertise your company and connect to your customers. Our team can help you dight and create an advertising campaign, in print and digital, on this website and in print magazine.

We can also organize a real life or digital event for you and find thought leader speakers as well as industry leaders, who could be your potential partners, to join the event. We also run some awards programmes which give you an opportunity to be recognized for your achievements during the year and you can join this as a participant or a sponsor.

Let us help you drive your business forward with a good partnership!

Exclusives

Carl’s Jr. is using menu architecture to mitigate supply chain pains
CJ’s QSR Group managing director Andrew Firn also revealed plans to trial the chain’s global “restaurant of the future” concept in the country.
Ferguson Plarre Bakehouses wants to rely less on shopping centre locations
Chief executive Steve Plarre expounds on their initial drive-thru strategy, the chain’s “future-focused” brand refresh and why he is for flexible work.