Enjoy a slice of Ballarat this August with the return of Ballarat’s Best Pie competition.
Take your pick from more than 35 savoury and sweet pies at some of the city’s top cafes, restaurants and bakeries.
On the menu at Magnolia is confit lamb pie served with creamy potato royale and burgundy jus.
The lamb has been slow cooked in fat for 18 hours, along with vegetables cooked in lamb stock.
"To keep the pie moist and flavoursome, we have also used chicken farce inside the pie, which gives it a nice layer that you can see when it's served," chef Anjal Joshi said.
"I am also using organic silverbeet grown in my own garden which wraps the whole pie, plus a good butter puff pastry to finish it off."
Vote and win!
For your chance to win a luxury Ballarat weekend escape for two valued at over $3000, cast your vote for the People’s Choice Pie.
The pie with the most votes will be crowned the winner of this new category in early September.
"This is my own creation which is inspired by one of the classics – beef wellington."
