A Brisbane man has eaten a parmigiana every week for a year to try and find what makes the classic pub fare perfect.

By day Steve Humphreys is a forensic accountant, by night he visits establishments throughout the river city trying different variations of parmigianas.

He began his mission at the start of 2015, eating one parmigiana a week and blogging about what he tasted and experienced.

"It's always been my go-to pub meal ... I won't order a steak and I won't order a pie and the search came from that love," he told 612 ABC Brisbane's William McInnes.

Mr Humphreys decided to look into the ratio of each of the elements needed for the well-known dish.

"Many people thought I should only talk about the cheese, tomato sauce and chicken, but that's a furphy — you have to talk about the whole thing," he said.

"What I'm tasting is everything that's on the plate; the chicken has to be good, the ham needs to be a slice of ham and the tomato sauce has to taste like tomato sauce."

The cheese and chip factors

One of the issues Mr Humphreys studied closely was the placement of the chips.

"The thing I complain about the most is the chicken being on top of the chips ... it affects the taste of the chips later on," he said.

"It also makes it hard to photograph when the chicken piece is on top."

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Cheese was another element Mr Humphreys focused on.

"It [cheese] needs to be that mix of coverage and well melted," he said.

"I've had parmas where they haven't even melted the cheese and where they've cooked the cheese like leather."

Heavily influenced by his day job, Mr Humphreys detailed a set of rules before taking on the challenge.

"I wrote a set of rules and I specifically said I wasn't going to judge service or decor or price," he said.

"A really good parma could be in the dodgiest place you could find.

"It can be brilliant, or it can be terrible, and the extremes of that can be quite extreme — and I've found those extremes."

Mr Humphreys plans to award titles to places he enjoyed eating at during his year-long mission.

"The Clive Palmer is the award for the biggest parma and the Robert Palmer is for the best parma as it's simply irresistible ... the Laura Palmer is for the worst," he said.

Parma on the Christmas lunch menu?

Although he has eaten more than 50 parmigianas in 2015, Mr Humphreys said he would continue to eat his favourite dish into the new year.

"I don't know if it's had a positive impact on my weight, but certainly I will [continue to] eat parma ... it probably won't be one a week though," he said.

"It has certainly not put me off eating parmas.

"I would love to have a chicken parma for Christmas lunch but I don't think it's on the menu."

Next year Mr Humphreys said his blogging efforts would focus on helping local sports teams.

"I've gotten back involved with my local cricket club and it's really hard for volunteers to run these clubs, so I'm going to write something about that," he said.

"There's so many local heroes at these clubs and they put in a full work week and then put in another work week helping their club."