The culinary world is sitting up and paying attention to Ballarat courtesy of its booming food scene.
Total distance: 125 km
Fitness level : easy
All-day brunch? Yes please!
Webster's is a gourmet cafe and specialty food store serving fresh local produce along with specialty coffee and teas.
The tree-lined streetscape allows you to enjoy all the seasons Ballarat has to offer.
This modern Asian eatery and bar with an Australian twist will have you begging for more.
In 2018, Moon and Mountain executive chef Liam Downes won the Golden Plate Award for best chef, with judges saying he has "all the credentials to lead the way in putting Ballarat firmly on the food map of regional Victoria".
The Central Highlands region is ideal for growing truffles with its cold winters and frosts plus nice warm summers – all requirements to kick off the fruiting bodies and maturation process in the truffle.
Andres and Lynette Haas’ 1000-tree truffiere features half English Oak and half Holly Oak in alternating rows, along with 50 trees inoculated with Summer Black Truffle just for variety.
Pronounced "oon-de-bar", Underbar is a hatted Ballarat dining experience like no other.
Derek Boath (formerly of New York's three-Michelin star restaurant per se) serves up a chef's tasting table inspired by the season and surrounds. Only 12 people can dine at any one time, with seats sold out weeks in advance.
Stunning playful fabrics, bespoke upholstered furniture and a mix of contemporary and classic artworks are at the heart of The Provincial Hotel.
Australian TV host and Ballarat local Gorgi Coghlan, her husband Simon and hospitality guru Drew Harry are the creative trio behind the boutique hotel.
The Provincial Hotel's in-house restaurant pays tribute to the spirit and playfulness of Ballarat gold rush figure Lola Montez.
Lola offers stylish, European-inspired dining, beautifully shaped each season by the region’s best locally sourced produce.
To market, to market to buy direct from the region's farmers, bakers, growers and makers.
A traditional grazing property, Tuki Trout Farm pursues organic and sustainable principles in rearing its rainbow trout and pasture-fed beef and lamb.
Indulge in a pond to plate experience by hooking yourself a rainbow trout from the farm's fully stocked pond. You can then have it cooked fresh in the restaurant, or cleaned and packaged ready to take home.
Mr Jones is career chefs Damien and Danielle Jones’s third restaurant, bringing together their combined experience from a Michelin restaurant in London to their previous hatted Ballarat restaurant, Catfish.
The contemporary Asian restaurant has a strong focus on relaxed, fun, approachable, everyday dining.