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  1. A couple with wine in a vineyard
    Photograph: Shannyn HigginsMichael Unwin Wines
  2. Two cooks in a kitchen
    Photograph: SuppliedGrounded Pleasures
  3. Cured meats hanging
    Photograph: SuppliedSalt Kitchen Charcuterie
  4. Beer barrels
    Photograph: Tegan GlenaneDollar Bill Brewing
  5. A cheese toastie being pulled apart
    Photograph: Her Golden Point PhotographyTim's Toasties
  6. A man standing in front of a Ballarat mural
    Photograph: One Point PhotographyChef Tim Bone

Win a three-course Chef’s Table lunch celebrating the produce and cuisine of the Ballarat region

Time Out and Made of Ballarat are proud to present a big boozy lunch at Melbourne's Meat Market – and we have ten double invites to give away to readers

By Time Out in association with Visit Ballarat

Oh boy, better wear the stretchy pants for this one. In association with Visit Ballarat, Time Out is putting on a lunch that showcases the food and drink of Ballarat – and you have the opportunity to be on the guest list.

The event is at Meat Market here in Melbourne on Saturday June 18, and the hearty, wintry menu has been put together by Ballarat-based chef Tim Bone (a semifinalist from MasterChef 2019) with the help of Ballarat’s finest food and drink producers. Check it out:

• The entrée is a delicious Croque Monsieur Toastie using 1816 Bakehouse sourdough bread, Salt Kitchen Charcuterie leg ham, Salis Artisan Foods mustard, Goldfields Farmhouse Cheese, Meredith Dairy goats cheese and a creamy Béchamel sauce using Inglenook Dairy milk and butter, infused with spices from Saltbush Kitchen and finished with a shaving of Black Cat Truffles.

• Ready for your main? Beef Cheek Ragù has Waubra prime beef cheeks, slow roasted and seasoned with Saltbush Kitchen spices in a rich tomato ragù, served with casarecce from Carboni's Italian Kitchen. It’s finished with Carboni's grana padano and a crunchy herb and garlic pangrattato using 1816 Bakehouse sourdough.

 Dessert is Limoncello Cake with a Saltbush Kitchen wattleseed and lemon myrtle macadamia crumb and limoncello syrup made with Carboni’s Italian Kitchen’s own limoncello and vanilla beans and panella sugar from Grounded Pleasures.

The lunch is matched with drinks from some of Ballarat’s finest beverage makers including Kilderkin Distillery, Mitchell Harris Wines, Michael Unwin Wines and Dollar Bill BrewingCompetition winners will get a Made of: Ballarat gift bag to take home packed with goodies from Ballarat.

Adding fun to the arvo will be a candle making workshop hosted by the Essential Candle Co, with participants taking home their own handmade candle, and a Ballarat Market Stall where you can browse and buy candles, bath bombs and bath salts, Made by Maisie polymer earrings, and Sweet As El cookies.  

To win, simply sign up below before 5pm on Friday June 3, and good luck. We hope to see you at Meat Market on Saturday June 18. And who knows, maybe we’ll cross paths in Ballarat one day soon?

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