In an effort to win a spot amongst Ballarat’s best pastries, second-year cookery apprentices from Federation University took up the contest from Plate Up Ballarat to create tasty and innovative pies using two mandated ingredients: gluten-free pastry and chicken.

Beyond that, and a strict 120-minute time limit from start to finish, they were entitled to use any other ingredient. Plate Up Ballarat’s Kate Davis says the competition gives apprentices a chance to challenge some of our best chefs in a blind judging for Ballarat’s Best Pie. 

The winning pie will be entered into the blind judging competition where Richard Cornish, Peter Ford and a number of other guests chefs will judge the restaurant and cafe award for the winner.

“The students are thrilled to be part of this; every one of their offerings is different,” said Ms Davis. “It gives these students the chance to connect and collaborate with our best restaurants and cafes.”