But one local chef will be preparing the dish for the annual Taste Ballarat Produce Dinner.

And don’t worry – there’s nothing illegal about it. 

North Ballarat Sports Club head chef Simon Beaton is one of the eight cooks who will be preparing a course for this Friday’s dinner. 

Mr Beaton will use Spring Creek Organics’ turnip weeds and Prince of Wales feathers to make a pie.

“It’s pretty old school, there has been a long history of weed-eating,” he said.

“But due to the commercialisation of ingredients, it has lost its way.”

The dinner, held at the Lydiard Wine Bar, will mark the opening of the 2015 Rural

Lifestyle Expo at the Ballarat Showgrounds on April 10.

Ballarat producers and green thumbs have been asked to donate ingredients to be used in the dinner.

Australian Food Sovereignty Alliance’s Dr Nick Rose and Tammis Jonas will be guest speakers at the event. 

Spring Creek Organics, Yendon Tomatoes, Zed and Co, Goldfields Farmhouse Cheese, Country Style Smallgoods and Enbom Honey will provide produce for the dinner. 

This is the third dinner of its kind to be held in Ballarat ahead of the Rural Lifestyle Expo. 

Tickets are available for purchase at the George Hotel at $75 per head, not including wine.

To donate produce from your garden, email suzi@ballaratfood.com.

kara.irving@fairfaxmedia.com.au

AT A GLANCE

WHAT: Taste Ballarat Produce Dinner

WHERE: Lydiard Wine Bar, 13 Lydiard Street North

WHEN: 6.30pm, April 10, 2015

TICKETS: $75 per person for eight courses, available from The George