What's On

Carnivores Ball is Back!

By Megan Osborne
17th Feb 2015

Forget about glass slippers, and meat dresses are so passé. What you’ll need for this epic event is a rip-roaring appetite. Carnivores Ball returns to Melbourne for 2015, Listers! After a successful trip to Austin, Texas and Sydney, they’re bringing it all back to town this April!

You heard us, Meatlovers. On the 10th and 11th of April, the Carnivores Ball will be held at a ‘country chic’ decked out Ormond Hall, where you’ll enjoy four-courses of meat-made heaven! Brought to you by Burger Mary, there will be dancing, some pop-up shopping, but most importantly, some dang serious meat eating. 

So what’s on the table at Carnivores Ball? Pitmaster to the Gatekeeper of your stomach, Evan LeRoy from Austin’s Freedmen’s BBQ is teaming up with Chris Terlikar from Melbourne’s Bluebonnet BBQ to bring you a two-meat plate of devastatingly meaty proportions. We’re talking Tecate braised smoked cheek with smoked jalapeño cheddar sausage, Texas caviar, handmade flour tortilla and escabeche pickles. 

Other tantalising tastes come from Peter Bouchier butchers, serving up a scrumptious charcuterie. Think bacon jam, Otway pork, duck and mango terrine, cracked pepper paté and hickory smoked pressed tongue.

Can’t get any better, right? Wrong! George Tomlin from one of Melbourne’s best restaurants, The Town Mouse in Carlton, is serving up a delicious Flinders Island Saltgrass Lamb. But this ain’t no conventional cook-up, Listers! Lick those lips for some pressed lamb rib, and bourbon brined lamb belly bacon! Thankfully this is paired with charred cornbread, watermelon and radishes. Cos you need a refresher to keep chomping right?!

We know what you’re thinking. That’s three-courses of maddeningly mouth-watering meat. So what about dessert? Can meat really work as a dessert?

Have you met our friends at Gelato Messina? That’s right, you may need to sit down for what’s coming… They’ll be dishing up a choc top with foie gras gelato swirled with duck fat caramel, dipped in a Barry Callebaut 70% Mexique single origin chocolate, rolled in Italian hazelnut crumbles. Food. Coma. Come at me!

Speaking of rolling, that’s how we’ll be leaving Carnivores Ball because we sure won’t be leaving a crumb untouched and our fingers will be cleanly licked. Tickets are selling fast, so book before you miss out and have meat envy!

Carnivores Ball | April 10th & 11th
Ormond Hall, Melbourne
5:30pm | $94pp

Image Credit: Burger Mary.

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