Eat your way through lockdown with Plate Up Ballarat

We might be confined to our homes ordering takeaway for a little while longer, but that doesn’t mean it has to be boring!

Plate Up Ballarat has teamed up with Commerce Ballarat this month to challenge Ballarat’s top chefs to dish up their best carb-loaded plate of goodness for the Ballarat Pasta Challenge.

And what better way to wrap up winter in Ballarat than by enjoying the very best comfort food our region has to offer.

The Ballarat Pasta Challenge will run from 10-31 August.

Check out the Ballarat Pasta Challenge entries at

The Shared Table – Ravioli of five spiced braised Sher Wagyu

Housemade ravioli with five spice braised Sher Wagyu ragout, miso sauteed oyster mushrooms, herbs, nori and sesame pangrattato, served on a bed of roasted Spring Creek Organics vegetables.

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Billy’s Bistro – Crab mac and cheese

A delicious crab meat macaroni featuring cheddar, parmesan and gruyere cheese with cream and chives.

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Freight Bar – Western Plains pork orecchiette

Whey braised Western Plains pork neck with cavolo nero, lemon, garlic and 1816 pangretto sourdough with orecchiette pasta.

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Carboni's – Maccheroni broccoli e salsiccia

Fresh maccheroncini pasta with sausage, broccoli, bechamel, parmesan cheese, garlic and chilli crumbs.

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Table 48 – Spaghetti marinara

Fresh seafood and shellfish, garlic, parsley in a napoli sauce.

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City Oval Hotel – Sicillian gnocchi

Housemade gnocchi with roasted Mediterranean vegetables tossed in the chef's own pomodoro sauce topped with freshly shaved grand pando.

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Ragazzone – Squid ink pasta

Squid ink capelli d'angelo, snapper crab, chilli, garlic, roe and shellfish oil.

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Boatshed Restaurant – Linguine with mussels

Linguine with mussels, tomatoes, chilli and white wine.

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The Gatehouse – Ghagin Zal Zett

Maltese sausage, leek, white wine and cream tagliatelle. 

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The Turret – House-made gnocchi with lamb ragu

House-made gnocchi with slow cooked local lamb ragu, finished with Meredith Dairy's goats cheese.

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Lola – Spinach fettucine with quattro formaggi and truffle sauce

Hand-made spinach fettuccini with Goldfields Farmhouse Cheese's Italian four-cheese fondue and Black Cat Truffles honey.

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Oscar's Hotel Cafe & Bar – Lamb pappardelle

Slow-cooked lamb in a red wine and tomato sauce with carrots served with pappardelle pasta, shaved parmesan cheese and a garnish of fresh rosemary and parsley.

Plate Up Oscars

Brown Hill Hotel – Rustic Italian meatballs

House-made meatballs tossed through a sweet napoli sauce with fresh hand made fettuccini topped with shaved parmesan.

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The Forge – Spaghetti Mare e Monte

Spaghetto quadrato tossed with rich lobster bisque, seared diver scallops, shimeji mushrooms and finished with Yarra Valley Caviar.

Plate Up The Forge

Golden City Hotel – Gnocchi Davinci

Hand-made potato gnocchi with slow roasted Waubra beef ragu, fresh herbs and shaved parmesan.

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North Ballarat Sports Club – Chicken parmigiana ravioli

Chicken parma and ham filled ravioli with bocconcini, pangrattato, basil, oil and napoli.

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Red Lion Hotel – Duck and porcini ragu

Braised duck in a red wine and tomato sauce with porcini mushrooms, house-made pan fried gnocchi and shaved parmigiana reggiano.

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Golf House Hotel – Lamb shank ragout

Fettuccini tossed with a rich lamb shank, red wine and rosemary ragout.

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Western Hotel – Veg gnocchi

Potato gnocchi with roasted pumpkin, onion and spinach in a creamy basil pesto sauce (can add chicken).

Plate Up Western Hotel

Mitchell Harris Wines – Ragout of Provenir's 

Beef, basil, tomato, Tuscan black cabbage, pine nuts and truffled pecorino with potato ricotta gnocchi.

Mitchell Harris

Hop Temple – Gnocchi with braised brisket

House-made potato gnocchi with braised brisket on a pea and mint puree topped with parmesan.

Plate Up Hop Temple

The Park Hotel – Pancetta orecchiette

Orecchiette with pancetta, sugo, fresh basil, chilli, buffalo mozzarella and parmesan.

Plate Up The Park

For more information about the Plate Up Ballarat Pasta Challenge and how to order a pasta dish, visit