CLOSE to 3000 tickets have already been snapped up for next month's Plate Up Ballarat.
The month-long festival of food will feature over 50 events showcasing the region's best chefs, producers, wine makers and brewers.
To date, more than 10 events have sold out, including Dinner in the Dark, Milk Bar & Co at Housey Housey, A Single Malt Whisky Adventure at The Lost Ones, and The Tea Trolley at The Canberra Hotel.
Some venues have released extra tickets and additional sessions in response to public demand.
"The response has been truly amazing," Plate Up Ballarat director Kate Davis said. "If I can give one tip, it's to get in quick and book that event you've been eyeing off to avoid disappointment. And why not make a weekend out of it with your friends and family?"
The festival will kick off on Wednesday, May 1, with a cocktail gala opening at The Pub With Two Names. Enjoy delicious canape-style food crafted from local produce whilst watching talented street artist Travis Price in action and listening to the Ballarat Chamber Opera and DJ AchtungSounds.
Other must-do events to add to your hit list include:
- Salt Kitchen Charcuterie and the Paige Duggan Quartet at The Main Bar (May 2);
- Chilli Fest at the Ballarat Mining Exchange (May 5);
- Are You Game: A Farmed and Foraged Feast at Talbot Provedore & Eatery (May 11);
- Roots of Wellness at The Healthy Hub (May 11);
- The Italian Who Shops Local four-course dinner at Carboni's Italian Kitchen (May 15);
- Seafood by the Lake three-course dinner at Pipers By The Lake (May 17); and
- Barry v Kelly show and dinner at Learmonth's Cafe Sidra (May 18).
Stockland Wendouree's Norman St carpark has also just been announced as the location for Hump Day Food Trucks on May 8 from 5pm.
Another way to experience Plate Up is the Toast of Ballarat, when 23 restaurants and cafes will put their own creative spin on the ever-popular toasted sandwich.
"There's so many free and ticketed events on offer," Kate said. "Your biggest choice is not which events to go to, but which ones to leave out of your culinary calendar."