Sizzlefest 2021 is here! Experience everything that cooking over fire, smoke & grill has to offer, over three days and two exclusive night-time sessions in Prahran Market’s Open Square from 26th – 28th March.
Market Square will see pop-up marquees with both Prahran Market and external traders selling the very best grilled eats to satisfy any appetite. Eats, drinks and workshops by The Que Club are an exciting addition and the Mezzanine will be transformed into a Burnley Brewing Beer Garden complete with live music from local performers.
In Harvest Hall, the Prahran Market Kitchen will host demonstrations and workshops during the day.
Exclusive night-time sessions
For the first time ever, exclusive ticketed night-time sessions will take place on the Friday and Saturday.
Grab your ticket to sip craft beers or cocktails under the stars, while taking in The Que Club’s ‘demo after dark’ grilling series, live tunes and entertainment.
Graze on a huge selection of barbecued delicacies from Melbourne’s best food institutions including The Que Club, Hoy Pinoy and the Market’s best traders.
And don’t miss Burnley Brewing’s rooftop beer garden, complete with a tasty selection of flame-grilled goodness too.
Keen to learn a thing or two about mastering the barbecue? Then make sure you stay for The Que Club’s Demos after Dark Series which can be found near their pop-up in Market Square on both Saturday and Sunday nights;
6pm: The Perfect Steak
7pm: Hot Wings
This event is set to be smokin’ so grab your tickets now!
Each ticket holder receives a Prahran Market insulated cup to sip from and take home (perfect for keeping frothies cool, wine chilled and coffee just right!).
Annual Sausage Tasting Competition
The Annual Sausage Tasting Competition will also take place, but this year it will be a little different. Running over six ticketed sessions, each guest will receive a plate with samples of each of the sausages to try before they cast their vote. The sausages will be put forward by Bracher Arcade Traders in the hope that theirs will be named Sausage of the Year. Tickets will include a voucher from Burnley Brewing (or a $5 Prahran Market voucher for those under 18 years of age). This will be held in a roped-off area in Market Square.
BBQ Workshops with The Que Club
Sunday 28 March
High Steaks – Buy tickets
Join The Que Club for a special once-off Sizzlefest edition of High Steaks. Featuring a special appearance from all-around meat-maestro, Gary McBean from Gary’s Meats.
Want to know, see, taste, the difference between grass-fed and grain-fed? Angus and wagyu? Dry-aged and non-aged? Then this workshop is for you.
Cooking multiple cuts of beef, on multiple barbecues, this 3-Hour class is designed to give you a better understanding of why different cuts look, taste and cook differently. Witness these cuts being broken down by the Market’s very own Gary McBean.
Featuring steaks from some of Australia’s best producers, you’ll have the confidence to cook any steak, on any barbecue!
You can expect to taste every cut on offer, experience a detailed, in-depth cooking workshop, utilising a wide range of cooking techniques, with an even bigger variety of cuts.
Kids Build-A-Burger Workshop
Bring the kids to The Que Clubs’ pop-up kitchen & let the team help them form the perfect ground brisket patty to season & throw on the BBQ, all for just $5 per person!
Once cooked (with our assistance & supervision), your child can assemble the burger with all their favourite condiments & then devour.
*Please note that parental supervision for young children will be required.
Free Kitchen Demonstrations in Harvest Hall
Join us in the Harvest Hall kitchen for a series of cooking demonstrations by our expert Traders, as well as some of Melbourne’s top chefs, showing ways to prep and barbecue a variety of meat and fish. MC: Simon Toohey (Masterchef Australia).
*Please note that due to COVID-19, we have ticketed each session.
SATURDAY 27 MARCH
| 12noon – 12.45 pm | Mike Patrick, Fancy Hanks demo:
Flank Steak Taco Mike Patrick is an owner of Fancy Hanks. After more than 20 years in commercial cooking, Mike wanted to pursue his passion – the BBQ. He opened Fancy Hanks in 2013 and it has become an institution. |
| 1 – 1.45 pm | Telina Menzies, Australian Venue Co demo:
Salmon Sausage & Native Ingredient Ketchup Telina Menzies is Executive Chef at Australian Venue Co, a pub group that owns over 130 venues across Australia. She lives by the philosophy that a chef is only as good as the last dish they’ve served. |
| 2 – 2.45 pm | Juan Berbeo, Berbeo Bros demo:
Preparing for a Colombian BBQ Juan is Director and Executive Chef at Berbeo Bros, which showcases Colombian street food through events and the eatery in South Melbourne. |
| 3 – 3.45 pm | Chef Laurice Farjardo, Hoy Pinoy demo:
Adobo glazed grilled pork belly Hoy Pinoy offer delicious Filipino street food and have gathered a following of people from all backgrounds. |
| 4 – 4.45 pm | Simon Toohey, plant-based demo: Colour = Flavour
Simon Toohey will talk about how colour equals flavour, especially with plants. How to char veggies to maximise flavour and simple, quick ideas for awesome sizzling goodness. |
SUNDAY 28 MARCH
| 12noon – 12.45 pm | Gary McBean, Gary’s Meats demo:
Breaking down lamb cuts for the BBQ Gary started butchering over 50 years ago. He has a reputation as one of the best butchers in the country along with his father Ken and daughter Ash in their three-generation store at Prahran Market, Gary’s Meats. |
| 1 – 1.45 pm | Andrew & Fabio, The Que Club demo:
The Perfect Steak – Chef vs Pitmaster The Que Club is everything BBQ, a celebration of smoke and fire. They have a restaurant and cooking school, as well as sell solid fuel BBQs. |
| 2 – 2.45 pm | Lynton Tapp demo:
Prepping & BBQing local cuttlefish Lynton was dubbed ‘The Stockman’ when he became runner up on Masterchef due to his upbringing on his family’s cattle farm in NT. He is passionate about educating on produce and highlighting the plight of farmers with climate change. His book is called Outback Pantry. |
| 3 – 3.45 pm | Chef Laurice Farjardo, Hoy Pinoy demo:
Adobo glazed grilled pork belly Hoy Pinoy offer delicious Filipino street food and have gathered a following of people from all backgrounds. |
And the Menu Across all THREE days and nights:
Please note this menu may change depending on availability.
Hoy Pinoy BBQ
Filipino BBQ cooked in the traditional way over hot coals
- Chicken skewers
- Chicken skewers w Garlic fried rice
- Liempo rice bowls with fried egg
- Pak Pak Inasal
The Que Club
Celebrating everything cooked with smoke and fire
SKEWERED SNACKS
- Grilled hanger steak with fermented honey garlic and cassava crumbs
- Smoked and grilled Caribbean Jerk chicken thigh with coconut yoghurt dressing
- Smoked tofu and pickled mushroom with tamari syrup and sesame crust
- Swordfish and padron pepper with charred fennel gremolata- SOLD OUT
SOMETHING BIGGER
- Sliced Black Onyx brisket burger with house pickled vegetables and espresso BBQ sauce on milk bun
- Borrowdale pork ribs with pickled rhubarb and fried spiced corn ( ½ rack)
- Smoked pork belly chicharrón with grilled sweet potato and pickled red onion on brioche bun
- Mussels en papillote with fish broth couscous and chorizo cream- SOLD OUT
DESSERT
- Grilled spiced mango with charred coconut caramel- SOLD OUT
- Sugarkiss melon with smoked condensed milk
- Grilled strawberry and watermelon skewer with pomegranate syrup – SOLD OUT
- Smoked caramel slice
Burnley Brewing – FOOD SOLD OUT
In addition to their top notch range of craft beers from the purpose-built mezzanine beer garden….
- Pulled Pork Roll
- Beef Brisket Roll
- Grilled Eggplant
…all served with slaw and accompanying sauces
Stir the Pot
A fresh, tasty selection of barbecued delicacies including some vegan options.
- Lemongrass chicken and slaw burger
- Sweet potato and lentil burger with slaw
- Vegetable skewers with Hummus
- House-made real lemonade
T-Rex Barbecue
Tasty American BBQ inspired by the classic flavours of Texas, and vibrant flavours of Mexico and Latin America.
- Smoked pulled riverina brisket taco with guajillo chilli and apple slaw
- Mushroom tacos with chimichurri and apple slaw
- Smoked pork carnitas taco with apple slaw
Friday and Saturday ONLY
Berbeo Bros
Gourmet Colombian BBQ
- Barbecued beef & pork plate; 6 hours slow cooked (oven, wood and charcoal)
- Ceviche plate
- Choripan sausage on a bread roll, pickled red onion, perajo, guionesa
Saturday ONLY
Hagen’s Organic Butcher
Ethical, organic, delicious local Market Butcher.
- Hagen’s Cheeseburger; a juicy organic beef patty, topped with Oliver’s secret tangy sauce, a slice of American cheese, enclosed within a Dr Martin’s potato bun.
Watch this space for more information and schedule updates.
Band Schedule
FRIDAY 26 MARCH
| 12noon – 3.15 pm | Jeremy Bennett Solo |
| 3.30 – 7 pm | DJ MIMI |
| 7 – 10 pm | Nicky Kurta Duo |
SATURDAY 27 MARCH
| 12noon – 3.15 pm | Alex Hughes Solo |
| 3.30 – 7 pm | DJ Maya Weiss + Harry (Sax) |
| 7 – 10 pm | Mitchell Paxton Ward Solo |
SUNDAY 28 MARCH
| 12 – 5 pm | Ivan Khatchoyan Quartet |
Covid-19 Event Checklist
This event is being run in line with our restricted activity directions, however we have completed the tier 3 covid-19 public event checklist for our night-time ticketed sessions.
SubmissionReceipt-COVIDSafePublicEventRegistrationForm-5368
