The latest news from the Ballarat Food Network

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jonathon hamilton copyworx


Sustainable, quality and local printing and packaging solutions for food businesses.

NAME Jonathon Hamilton

ADDRESS 1101B La Trobe Street Ballarat, Vic 3356

CONTACT NUMBER 03 5379 9722





Jonathan has a background in the Navy, maintaining helicopters and a few years ago settled in Ballarat and established Copyworx, Think Green, a printing solutions business in Daylesford. Now Jonathon has established a Ballarat business location at 1101B La Trobe Street Ballarat, specifically designed to service Ballarat food businesses with a large range of printing and packaging services specialising in glass packaging and labelling.

copyworx MaxandDelilah Range

copyworx MandD Lid


Jonathon’s business was established with a print focus and after servicing a lot of customers who required food labelling he has been able to extend his offering to packaging also. Now many producers can have their labels designed and produced along with the a wide range of glass and plastic containers specifically tailored to their requirements. Previously many of Jonathon’s clients could only source their specific type of glass jars and containers from Melbourne at a competitive price, which added time and cost to the process.



Our label finishing system can produce labels on a continuous roll from 25mm to 208mm, digitally die-cut on eco friendly stock. Used in conjunction with our glass bottles and jars we create a high quality, sustainable form of packaging that our clients love.

copyworx jonaifarms jar

copyworx cooks treat range


We cater to a variety customers from small batch producers to large scale business, we have a range of printing stock to suit all requirements and eco-solvent inks which are waterproof and non-hazardous.

We provide all sorts of products from business cards and labels to large format signs on aluminium composite, A frame signs and outdoor canvas banners. 

Anyone looking for quality glass packaging including preserving jars, cosmetic jars, wine bottles, oil bottles and sauce bottles.

Copyworx Oil Bottle

If you are not sure you can always come in to our showroom in La Trobe Street and discuss your product with Jonathon and his team to see what options they can provide to suit your budget. “We are a local business supporting other businesses in our region, we are flexible and can undertake small minimum runs and make changes without extra costs.”

Cooks Treat Passata

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The last market for Spring this year was a bumper showcase of beautiful fresh local produce and what started as a cold, windy and overcast morning turned into a beautiful sunny day and people came from far and wide to taste some authentic local fare.

The stars of the show were the Eat Ballarat inspired gourmet creations of Georgio Basilio and Sebastian Jurcan. We were so excited when Georgio first shared with us his plans to create a roasted potato sourdough loaf for the event. Likewise Sebastian from Country Style Smallgoods using Saltbush Kitchen’s native pepperberry spice in a gourmet sausage creation to compliment Suzi Fitzpatrick’s onion thyme jus (gravy) and the crusty potato sourdough.

Interest in this tasty collaboration took us by surprise, only last week it was still an idea. Made swiftly by experienced makers using the freshest ingredients the night before they launched to the public.

Saturday morning crates of oven warm roast potato sourdough were delivered to the Ballarat Showgrounds pavilion and the sausages arrived in the back of the Country Style Smallgoods refrigerated trailer. Minutes after their arrival the snags were sizzling and the loaves were being snapped up whole by locals before we could get them sliced to serve with the sausages.

It was a sizzling sausage serving marathon, over three hours until we ran out of product, just after midday. It was at this moment I thought, “Drat!” I did not even get a chance to take a photograph of this tasty sensation that tempted people from far and wide.

Perhaps the roasted potato sourdough and pepperberry banger with onion thyme gravy will be remembered only by those who were there, who took the time to come and support our little foodie experiment. It’s enough to get us thinking about the December 19th Jiggety-Jig Farmer’s Market.

We are already brainstorming the next localised dish we can collaborate with producers to have ready for our Ballarat foodies next month. It will be the first market for summer a week before Christmas, it’s going to be tasty.

We welcome suggestions in the comments below about what you think would be a great food idea for the next Jiggety, we’re open to ideas as long as it’s fresh and local. Thankyou to everyone who has supported the Jiggety- Jig, it's a regular tribute to the amazing food in our area made possible by the people supporting Ballaratfood. 




mel preserverspot



jono brooklands



Save the Date Jiggety -Jig Saturday December 19th 9am-1pm at the Ballarat Showgrounds.

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ballaratfood jiggety gang

The Ballarat Food Jiggety Jig Farmers market began in June 2015. Held on the third Saturday of every month at the Ballarat Showgrounds, in the Cattle Pavilion, Creswick Road entrance. The impetus to create this regular monthly market was twofold, to offer an outlet for local producers to sell their quality produce in the community where it is grown and produced and to give local families the chance to access some of the very best quality fresh produce at reasonable prices.

Ballarat families want to know more about the food they eat. Eating habits are changing across the country. Sales of processed, prepackaged foods are declining, sales of soft drink are falling. A lot of us are seeking more nutritionally balanced diets and we’re looking for fresh local, seasonal produce to make more tasty family meals from scratch. In doing this we are becoming more connected with our community.

The Jiggety-Jig Saturday November 21st is a part of the Good Food Ballarat Festival, a showcase of our region’s best quality produce. It’s all about the food. The local producers include; Basilio Sourdough, Goldfields Farmhouse Cheese, Country Style Smallgoods, Tarna Valley Pork, Brooklands Free Range Farm, Enbom Honey, Yendon Tomatoes, The Gardenologist’s herbs and seedlings, The Preserver’s Pot, Mt Egerton Vegetable Produce, The Pomegranate Tree gourmet cordials, Granate Hills Produce duck eggs, chicken eggs and vegetables, Drewslie Muesli and biscuits, Enga Coffee, Red Rock Olives, Bean Me Up Coffee, Sultana Girl sultanas and oranges, Truffleberry Farm truffles and eggs, Michael Unwin Wines, Cornish Cream Fudge, Chaplin Apples, Sweet Cake Love, Kittelty’s Cakes, Tea Harvest and Fresh Flowers.

ballaratfood GFB

To celebrate Good Food Ballarat Month we will be serving a tasty gourmet treat that will perfectly reflect the favourite flavours of Ballarat. Based on two key ingredients that are a perenial Ballarat favourite, potatoes and sausages.

We briefed local artisans Georgio Basilio from Basilio Sourdough and Sebastian Jurcan from Country Style Smallgoods to create a unique Ballarat variation of the humble sausage in bread. Inspired by Ballarat’s produce icon the potato, Georgio will be baking fresh potato sourdough loaves for the base. To a thick and crusty slice of Georgio’s potato bread we will add a gourmet pepperberry pork sausage made by Sebastian.

Inspired by the unique native flavours of Saltbush Kitchen’s most popular pepperberry spice mix, he will add this to his secret family recipe along with fresh free range pork from Tarna Valley to create succulent (nitrate and preservative free) sausages. Topped with onions caramelised in a thyme jus, or as we prefer to call it in Ballarat - gravy, made by our very own Ballarat chef Suzi Fitzpatrick. We are so excited to showcase traditional Ballarat fare infused with fresh native flavours, made from quality produce ethically grown in Ballarat. For $5 we think this will be a very tasty lunch for locals.

We will also be serving smaller Country Style Smallgoods chipolatas in slices of Basilio traditional sourdough bread with The Preserver’s Pot tomato sauce for $2. Guaranteed to please the kids and completely free of preservatives and nitrates. Come along to Jiggety-Jig check out the variety of great tasting food being made and grown in our own local food bowl. Meet the producers and find out why Jiggety-Jig is shopped by Ballarat’s best chefs. The quality is top notch and you will be surprised at how affordable it is to buy fresh local food. The event kicks off at 9am and entry is free.

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ballaratfood gfb mastersRyan Pearce, Suzi Fitzpatrick and Chrissy De Deugd

Good Food Ballarat Festival 2015 provides a month of spectacular dining opportunities in Ballarat. A hawkers market, farmers market, brunches, lunches, suppers and degustations. What’s set to be the most talked about event to mark the end of the festival is the Masters & Apprentices six course degustation. The star studded degustation will be matched with Mitchell Harris Wines, at Federation University’s Prospects Restaurant, November 30th at 6pm.

This event, created by chef-whiz Ryan Pearce. He tantalized our tastebuds at his sellout six course degustation event at Aureate Restaurant last week. An experienced chef Ryan has attained a standard of culinary excellence working in many hatted restaurants across Melbourne. Now Ryan is bringing his skills to our region and teaching the next generation of chefs at Federation University in the Commercial Cookery school, whilst also commanding the role of executive chef at Aureate Restaurant as the team embark on bringing fine dining experiences to Ballarat.

Ryan put out the challenge to some of his talented celebrity colleagues to recruit the awesome talent to cast as the Masters of the Good Food finale. Each master is to produce a designated course and will be assigned with two apprentices by drawing straws. The dinner will be the final hurrah this year for the commercial cookery students.


Course 1 Canapés: Suzi Fitzpatrick
Course 2 Seafood signature salad: Damien Jones
Course 3 Meat/Game signature entree: Matt Dempsey
Course 4 Signature dish: Luigi Bazzani

Course 5 Signature main: Matt Germanchis

Course 6 Dessert double team: Phiilpa Sibley Cook and Daniel Southern

This collaboration will include top industry culinary skills and experience teamed with the enthusiasm and talent of Australia’s next generation of creative food professionals.

Ryan is still to learn of the dishes his masters are planning to create with their apprentices. Suzi gave us a heads up on her plans for canapés for the evening and all I can say is, this is going to be a foodie event, the likes of which you will not find anywhere else. The master chefs, each with one course to focus on, will be at the top of their creative game when it comes to composing their signature dishes for the six course degustation.

The courses will be matched with wines by John Harris from Mitchell Harris Wines. The night will be MC’d by Federation Uni’s John Hayes and Chrissy De Deugd will be managing the front of house.

Masters Apprentices

Tickets for the six course degustation event are $150 per person. To book contact 5336 8263 or email 
Starting at 6pm, Monday 30th of November 2015 at Prospects Training restaurant FedUni TAFE-SMB Campus, Lydiard Street South Ballarat.

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ballaratfood yoyo

Little Bird sisters and co-owners Jill Bingham and Susan Anderson have created one of Ballarat’s sweetest spots to stop for breakfast, lunch or cake and a cuppa in a bright and cheery setting with a quirky retro vibe. As a part of the Good Food Ballarat festival they have aptly decided to hold a kitchen tea event, called Fancy Nancy’s Kitchen Tea, Saturday November 7th at 3:30pm.

SUZI What are your best sellers?

JILL It’s hard to say what sells best, breakfast is really popular. Lunch is also really busy, especially popular is bahn mai, chilli beef waffle and chicken pie.
The cakes and biscuits are very popular and people really appreciate that all the food is made here, especially the biscuits and cakes. We have a lot of people from Melbourne to see the Archibald and they are very surprised and impressed with our cakes and biscuits.

SUZI Tell us about your Good Food Ballarat event Fancy Nancy’s Kitchen Tea.

JILL We wanted to create something similar to what you ate at your Aunty’s kitchen tea many decades ago, macaroons, cakes, laminations, vol-au-vents, beautiful biscuits. Somethings look pretty, some daggy but it’s all about getting the conversation going and taking a trip down memory lane.

ballaratfood lemonmeringuepie

SUZI Where have you drawn you inspiration for Fancy Nancy’s Kitchen Tea?

JILL We have sought inspiration from old cook books from Susan’s collection, some recipes that have been handed down in our family. Some we have tried to forget!

SUZI Who is Fancy Nancy?

JILL Nancy is an expectant bride who can’t wait to marry Nev. We hope that Nev can live up to Nance’s expectations and prove Nance’s Father wrong. She would have worn her best frock for church on Sunday or a dance at St Pat’s Hall.

SUZI What are the future plans for Little Bird?

JILL We are just trying to get through this weekend! We really just want to be somewhere people love to come to for great tasting food, that’s not too serious.

Fancy Nancy’s Kitchen Tea, at Little Bird Cafe, 205 Sturt Street Ballarat. Saturday November 7th at 3:30pm. Tickets are selling fast, $55 per person, phone 5331 1255.

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