Get a slice of Ballarat’s Best Pies this August

The famous Ballarat’s Best Pie competition returns in 2024, with 28 local bakeries, restaurants and cafes competing for the coveted title.  

Throughout August, pie lovers can taste all Ballarat and the region has to offer, from traditional flavours with twists, to creations not normally known to be in pies, there will be plenty of pies to sample.

In 2023, Flying Chillies was crowned Grand Prize Winner for its Babi Ponfteh Pie, while Kilderkin Distillery’s Grandma Harriet’s Bramble and Apple Pie took out Best Sweet Pie and the Smoked Brisket and American Cheddar Pie from 1816 Bakehouse was named Best Savoury Pie.

City of Ballarat Mayor, Cr Des Hudson said Ballarat’s culinary scene is one to watch, and the pies are some of the most mouthwatering you’ll ever have!  

“I encourage you, your family and friends to get out and about in our city and sample the great pies we have to offer. Why not start ticking them off the Pie Trail and rank your favourites?” he said.  

“Ballarat’s Best Pies is a much-loved competition in our city, and I am incredibly fortunate to be one of the lucky pie judges for 2024.”

Tim Bone said as a returning judge, he would have the enviable job of sampling all the amazing creations and cannot wait.

“We are fortunate enough to have some incredibly talented producers and makers right here on our doorstep,” he said.

“I urge you to commit the month of August to exploring the Ballarat Pie Trail and indulging in as many pies as you can handle.”

Ballarat’s Best Pie is an initiative of Tourism Midwest Victoria, which is supported by the City of Ballarat and is intended to drive visitation to Ballarat and its surrounds by shining a light on the region’s many talented producers and chefs.  

Tourism Midwest Victoria Chair, the Hon. John Pandazopoulos said more than 2,500 pies were purchased last year, proving Ballarat’s Best Pie can deliver on its goal of getting people out and exploring the region during the tail end of winter.

For more information or to download the self-guided map, head to visitballarat.com.au/ballarats-best-pie.

The full list of pies participating in the competition are as follows:  

• 1816 Bakehouse: Beef Filet Mignon Pie – Succulent beef ragu with sauteed mushrooms and streaky bacon, encased in house-made garlic butter pastry.  
• 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.  
• 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: Sher Wagyu and Grampian Shiraz 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 creamy chardonnay sauce, baked to perfection.  
• Cornerstone Cafe: Coq au Vin Pie – A hearty pie featuring tender chicken cooked in red wine with mushrooms, onions and bacon.  
• Flying Chillies: Mum’s Curry Laksa Pie – A comforting blend of spices and coconut gravy with chicken, prawns, tofu puff, egg, and fish cake.  
• 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, served with pickled blueberries and a juniper-venison jus.  
• Peasant: The Urban Shepherd – Layers of sliced potato, slow-cooked lamb, cheese fondue, potato puree and goat cheese baked in a shortcrust pastry, served with baby mustard leaves.  
• 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 pickled 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 a dollop of cream.  
• Itinerant Spirits: Wild Orchard Apple and Vansetter Vodka Pie – A sweet apple and vodka pie served warm with a creamy pine nettle ice-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.