Newspaper article The Daily Mercury (Mackay, Australia)

Monster Food Challenges You Have to Try in Mackay

Newspaper article The Daily Mercury (Mackay, Australia)

Monster Food Challenges You Have to Try in Mackay

Article excerpt

Byline: Cas Garvey

FROM double-layered schnitties to a steak the size of a small child, there's a few mammoth food challenges around Mackay to put the serious eaters to the test.

So these school holidays, why not see if you can tick off these challenges:

the Dallas Dog

Dare Challenge

At Lone Star Rib House, there's a challenge that's bound to get your heart racing.

It's named the 'Dallas Dog Dare Challenge', where you have to polish off a two-foot hotdog in less than 20 minutes, with prizes to be won and a leaderboard with the fastest time recorded in store.

Lone Star owner Rakesh Yadav said the challenge was proving popular among Mackay residents eager to gobble up the two-foot monster hotdog.

"Last week we had about eight or nine take up the challenge... one guy finished easily in the 20 minutes but a few struggled," Mr Yadav said.

"If you finish the two-foot Dallas dog in 20 minutes, you get a voucher to use in the store next time you visit."

But if you want to beat the record, you're going to have to be an exceptionally fast eater.

"Last year one guy finished in seven minutes, that's still our store record no one has beaten," Mr Yadav said.

The 'parmigeddon'

How much of a chicken parmie lover are you? Souths Mackay Leagues Club's bistro has a challenge for you.

"The Parmigeddon" is already a monster of a meal, but executive chef Ryan Hawkins has plans to make it even bigger.

"It's pretty epic," Ryan said. "You can choose two schnitzels, beef and beef or beef and chicken... then we have a smoky barbecue sauce, bacon, cheese on one layer, then on the next layer napoli sauce, caramalised onion, salami, cheese. Then we stack it with fried eggs and onion rings."

Ryan said he's working on an even bigger version that he hopes to make into a foodie challenge to offer a prize for those who polish it off.

"We sell probably two a week at the moment and there's only been a handful of people that haven't actually finished it," he said. "So we think for the next menu we'll add another layer to it and maybe a carbonara-based sauce one.. …

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