Newcastle executive chef David Cross knows how to pick the perfect pear. His restaurant, Babbingtons Bar and Grill at BEST WESTERN PLUS Apollo International Hotel in Charlestown, New South Wales has been named the Australian Pear Month Restaurant of the Year in celebration of Australian Pear Month in March.

Cross's winning dish, Crispy Hoi Sin and Five Spice Duck Wings with a Cucumber and Shallot Salad finished with a Chilli Pear Relish (pictured), competed with 200 other cafes, restaurants and cooking schools around the country vying for the acclaimed annual award, first launched by Australian Pears in 2012.

Cross said what the award really celebrates is Australia's pear season.

“It's an honour to win this award and be part of bringing back the classic flavour of the pear at this time of year,” he said.

Cross has won a number of awards including National Pork Chef of the Year (2007), Best Restaurant (2008 – 2009) and was one of the chefs awarded a Gordon Ramsay Scholarship (Regional Finalist London City restaurant) while working in London.

Cross encourages pears to be eaten on their own or cooked into a variety of dishes.

“Pears are such a versatile fruit, sweet and subtle and is often overlooked as an ingredient in a main dish.

“I've worked in many restaurants in London where I was able to perfect my skills using French, Spanish and Italian influences from some amazing head chefs. Pears can be used with sharp cheeses and haloumi, as a main sauce accompanying poultry and green leafy salads, and of course the poached pear on its own is a dessert classic,” he said.

When serving duck, poultry or game meats, a sweet sauce is a great accompaniment to balance flavours.

“Pears give a flavourful base to include other savoury herbs and spices and can really lift the whole taste of a dish.”

If the dish goes pear-shaped, Cross says there is always a fail-safe method to revert to.

“Make sure your pear is slightly soft, and the skin bounces back when pressed – then take a bite.”

To make a reservation at Babbingtons Bar and Grill at BEST WESTERN PLUS Apollo International Hotel, go to bestwestern.com.au/apollointernational or phone (02) 4943 6733.

About BEST WESTERN PLUS Apollo International Hotel and Babbingtons Bar and Grill
BEST WESTERN PLUS Apollo International Hotel (Charlestown, NSW) is a two hour drive from Sydney via the F3 expressway and 10 minutes south of the Newcastle CBD. Each room is elegantly appointed with LCD TVs, in-room Wi-fi, spacious accommodation and most with your own private balcony. Enjoy the latest facilities, amenities and trademark BEST WESTERN PLUS services at this fully refurbished hotel. The hotel's onsite restaurant and bar, Babbingtons Bar and Grill, is open 7 days and is operated by award-winning head chef, David Cross. See bestwestern.com.au/apollointernational

For media enquiries, contact:

Mark Allen
Sales & Marketing Manager | BEST WESTERN PLUS Apollo International Hotel
Phone: +61 2 4943 6733 | E: sales@apollointernational.com.au

Lauren Bremner
Marketing Communications Manager | Best Western Australasia
Phone: +61 2 8913 3346 | E: lbremner@bestwesternaustralia.com.au
Web: bestwestern.com.au | bestwestern.co.nz | bestwestern.com.fj

About Best Western Australasia
Best Western Australasia is part of Best Western International, the World's Biggest Hotel Family, with over 4,000 hotels in 100 countries worldwide. There are 180 independently owned and managed Best Western hotels across Australia, New Zealand and Fiji. Every Best Western hotel undergoes a 200 point quality check as part of the global group's stringent global quality assurance program. There are three Best Western hotel types: BEST WESTERN; BEST WESTERN PLUS and BEST WESTERN PREMIER. Find out more at www.bestwestern.com.au/hotel-types.