Page 6 - National Poultry Newspaper

Awarma and egg pizza by Yum Yum Bakery. Yum Yum Bakery took out this year’s Eggsellence Awards.
The nation’s best egg dish crowned on World Egg Day
ON World Egg Day (Oc- tober 11), Yum Yum Bak- ery in Guildford, NSW took out the title of hav- ing Australia’s Best Egg Dish in the 2019 Egg- sellence Awards.
Following a nationwide hunt to uncover the most delicious and diverse egg dishes in Australia, Aus- tralian Eggs hosted a ‘d- egg-ustation’ pop-up on the eve of World Egg Day where the public sampled
the top four dishes as handpicked by ambassador and TV personality Manu Feildel.
During five sittings people tasted each of the dishes and voted for their favourite.
The top four dishes fea- tured at the pop-up in- cluded:
• Awarma and egg pizza by Yum Yum Bakery – Confit lamb topped with a runny sunny-side up
egg, baked on a warm flat bread dough with a light sprinkle of za’atar.
• Beef carpaccio, fried truffle egg, rocket and pecorino by Grain of the Silos, Launceston, Tas- mania – Grass-fed beef carpaccio, crumbed, fried truffle egg, pecorino and rocket.
• Turkish poached eggs by Mount Street Break- fast Bar, West Peth, West- ern Australia – Fresh dill and cucumber yogurt with poached eggs, herby chimichurri sauce and nutty spicy Aleppo but- ter with crispy sourdough bread.
• The Bosphorus Bene- dict by Rustic Pearl, Surry Hills, NSW – Poached eggs on sourdough with bay lobster, smashed avo- cado, house hollandaise, fresh shiso, golden sesame and chilli.
Yum Yum Bakery’s Najib Haddad said, “I’m thrilled the Awarma and
egg pizza won the 2019 Eggsellence Awards.”
“It’s a favourite with our customers, so we’re proud to share it with the rest of Australia.
“People often overlook the humble egg but in my dish it’s the egg that really elevates the recipe to make it something unexpected and special.
“The inspiration behind the Awarma and egg pizza comes from combining two different cultures and two different generations.
“Awarma is something I grew up with, and my dad would tell me that in his home town in Lebanon they needed to preserve the lamb meat to see them through winter.
“On top of the dish, we have added the sunny-side up egg, which is very clas- sic Australian and some- thing my daughters ask me to cook them every Sat- urday morning for break- fast.”
This year in Australia, more than 6.3 billion eggs will be produced and consumed locally – 17.2 million will be consumed each day.
Australian Eggs manag- ing director Rowan Mc- Monnies said, “Egg con- sumption has increased by 100 million this year com- pared to last – an upward trend we continue to see each year.”
“Australian eating habits are shifting.
“People are prioritising affordable foods that de- liver maximum nutritional benefit but are also pro- duced with sustainability in mind.
“Eggs tick all these box- es.
“With the National Heart Foundation recently up- dating its dietary guide- lines to remove any limits around the number of eggs that can be enjoyed as part of a healthy diet, we expect this trend to continue.”
Beef carpaccio, fried truffle egg, rocket and pecorino by Grain of the Silos.
Bosphorus Benedict by Rustic Pearl.
Turkish poached eggs by Mount Street Breakfast Bar.
Page 6 – National Poultry Newspaper, November 2019
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