THE WINNERS
1st place – Ballarat’s Best Pie Grand Prize Winner: Itinerant Spirits
2nd place – Ballarat’s Best Pie: 321 Café
3rd place – Ballarat’s Best Pie: Flying Chillies
Best Sweet Pie:Itinerant Spirits
Best Savoury Pie: 321 Café
Best Bakery Pie: 1816 Bakehouse
Best Hero of Local Produce: Peasant
BALLARAT PIE TRAIL
Pie lovers can taste the winning pies along with all 28 on the self-guided Ballarat Pie Trail. Get to Ballarat in August to taste the very best pies the city has to offer; from twists on traditional flavours to ambitious creations, there are pies to satisfy all taste buds and palettes - savoury to sweet.
Maps are available from the Ballarat Information Centre, or they can be downloaded online at visitballarat.com.au/ballarats-best-pie.The full list of participating venues and pies are:
WINNING PIES
Itinerant Spirits: Wild Orchard Apple and Vansetter Vodka Pie – A sweet apple and vodka pie served warm with a creamy pine nettle ice-cream.
321 Cafe: Lamb Shank with Mustard Mash Potato Pie – Slow-cooked lamb shank with a medley of veggies and herbs, topped with creamy mustard mash potato.
Flying Chillies: Mum’s Curry Laksa Pie – A comforting blend of spices and coconut gravy with chicken, prawns, tofu puff, egg, and fish cake.
1816 Bakehouse: Beef Filet MignonPie – Succulent beef ragu with sauteed mushrooms and streaky bacon, encased in house-made garlic butter pastry.
Peasant: The Urban Shepherd – Layers of sliced potato, slow-cooked lamb, cheese fondue, potato puree and goat cheese baked in a shortcrust pastry.
SAVOURY PIES
Aunty Jacks: Steak and Ale Pie –Tender steak, braised onions, bacon and Aunty Jacks’ Dark Ale, served with creamy potato mash and steamed veggies.
Beechworth Bakery: Grampian Shiraz slow-cooked Beef Pie – Slow-cooked beef infused with cracked pepper in a rich red wine sauce.
Black Cat Truffles by Liam Downes: Short Rib, Mushroom, and Truffle Pie – A savoury pie with a rich sauce made from truffle and mushrooms.
Boatshed Restaurant: Seafood Pie – Prawns and scallops in a chardonnay sauce.
Cornerstone Cafe: Coq au Vin Pie – A hearty pie featuring tender chicken cooked in red wine with mushrooms, onions and bacon.
Golden City Hotel: Beef and Guinness Pie – Waubra beef slow-cooked in rich Guinness with carrots, peas and a golden puff pastry lid.
Grainery Lane: Braised Duck and Shiitake Pie – Mouthwatering duck and shiitake mushrooms in a tangy mandarin honey sauce.
Hope Bakery at Sovereign Hill: Vegemite and Cheese Pie – A classic Australian combination of vegemite and cheese, baked to perfection in a woodfire oven.
Hop Temple: Chicken Mole Verde Pie – Flaky pastry shell filled with green chicken mole, served alongside sidewinder fries and jalapeno jam.
Hotel Canberra: Pork Adobo Pie – A Filipino family classic, combining sweet, savoury and spicy pork in a flaky pastry.
Kilderkin Distillery: Oh Deer – Gin-braised venison with botanicals and native fruit, delivering a distinctive taste.
Mitchell Harris Wine Bar: Chicken à la King Pie – Creamy chicken filling with mushrooms, red peppers and onions, nestled in a crisp pastry case.
Mondergreen Cafe: Teriyaki Chicken and Mushroom Pie – Tender chicken, local mushrooms and vegetables braised in a flavour-packed teriyaki sauce.
New York Bakery at Sovereign Hill: Mutton and Leek Pie – Braised mutton and leek wrapped in a delicious pithivier-style pie.
Nolans Restaurant: Pulled Venison, Mushroom, and Gallivanter Gin Pie – Savoury combination of venison, mushrooms and gin.
Red Duck Brewery and Distillery: Chicken and the Fox – Chicken cooked with Red Duck’s Red Fox beer, creating a unique flavour profile.
Roy Hammond: Braised Pork and Kimchi Pie Bao – A modern twist on a pie, served bao style, with flavoursome braised pork and kimchi.
The George Hotel: George Beef Rendang Pie – Slow-cooked rump marinated in coconut milk and rendang curry paste, served with creamy mash and green papaya.
Turret Bakehouse: Beef and Porter Pie – Braised beef simmered in Red Duck Porter Ale jus, enveloped in buttery pastry.
SWEET PIES
Aussie Oggie Pasty Co: Apple Crumble Pie – Warming spiced apple with cream.
Le Peche Gourmand: Gâteau Basque – A delightful pastry filled with vanilla crème pâtissière and apricot jam.
Saltbush Kitchen: Eat the Bush – Slow-cooked native fruits and red berries wrapped in a handmade lemon myrtle pastry, finished with a sweet crumble.
The Shared Table: Garden Harvest Pie – A delectable pithivier filled with apple, rhubarb and almond, served with a miso caramel ice-cream.
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