Carb up for commerce this lockdown

IN the hopes of boosting the hospitality economy during the city’s second lockdown, Plate Up and Commerce Ballarat have teamed up for the Ballarat Pasta Challenge.

The initiative runs until 30 August with 22 cafés and restaurants taking part and each entering their own pasta dish.

Plate Up Ballarat director Kate Davis said she was grateful for Commerce’s ongoing support and help in continuing this year’s events.

“We thought it was important to keep Plate Up happening and when they said that they had the resources, we decided to partner up,” she said.

“They have industry members and are the voice for hospitality, so it’s been a perfect fit.

“It’s great to see it continue for our industry, our producers and our city.”

Jodie Gillett chief executive officer of Commerce Ballarat said the organisation have been long-time supporters of Plate Up and are thrilled to take on the organisational aspects of the challenge.

To abide by statewide trade restrictions, Ms Gillett said her team had stepped up to the plate and adapted the challenge to suit the climate.

“Prior to the lockdown announcement we decided on pasta because it is loved by many, a great winter comfort food but most importantly it is could easily go to a delivery model,” she said.

“Between not being able to have people in venues and having to pay delivery fees, businesses will be hit hard.

“Plate Up has always been really good at driving dollars to hospitality industries and they need it more now than ever.”

One of the venues taking part in this year’s challenge is the very fitting Italian eatery Carboni’s who are offering a traditional

maccheroni broccoli e salsiccia.

Owners Irene Beghini and Dona Pietrantuono said although they usually jump on board hospitality initiatives in Ballarat, this one came naturally to them.

“The challenge suited us perfectly because pasta is who we are,” Mr Pietrantuono said.

“Our dish basically brings together north and south of Italy where north is usually more on the creamy side and the south is more tomato based.

“The pasta is also hand made in our kitchen and is my grandma’s recipe so it is close to my heart.”

Waterfront venue The Boatshed Restaurant are another participating restaurant offering a wholesome, comfort food that ties in with their existing offerings.

Head chef Lyn O’Reilly said she chose to enter a linguine with mussels, tomatoes, chilli and white

wine as it is a twist on one of their most loved menu items.

“The main mussels dish we already have on offer is one of our one of our most popular items,” she said.

“Incorporating this element into a pasta seemed like the right way to go.

“Being involved in the challenge is a great opportunity to get our presence out there especially at this time.”

Now in its third year of operation, Plate Up Ballarat are aiming to continue supporting venues around the region, especially those doing it tough.

Ms Davis said the team hopes that the pasta challenge will bring joy and fun to people who are at stuck home.

“Our community are proud of the hospitality industry and to have the eat and drink sector still talked about and celebrated is amazing,” she said.

“The venues are grateful to get involved and whilst they might actually be competition, they work incredibly well together and are a really supportive industry.

“It’s about the people and the venue owners and the chefs, there’s something really special about the care and passion they have in delivering quality.”

To view and order a pasta dish from the challenge, visit plateupballarat.com.au.