The Stockman’s Table

07/06/2026

You won this one Boost Juice Bacchus Marsh - select your winners and send them across to us for their Scothies!!! WELL DONE TEAM!

Buckle up Boost - our turn!!

Wow… we honestly didn’t expect to smash through 500+ likes so quickly! 🤯🎉

The Bacchus Marsh community has absolutely shown up and got behind this challenge in a massive way. The support has been incredible, and we can’t thank everyone enough for liking, sharing, commenting and getting involved.

It’s great to see our community out in force, supporting local businesses and having a bit of fun along the way. 💚🖤

BUT WE’RE NOT DONE YET!

⏰ Entries remain open until 11:59pm tonight, so there’s still time to get involved and make sure you’re in the running.

🎁 Five lucky winners will each receive a FREE Scotch Fillet Steak from The Stockman’s Table & a FREE Original Boost on us!

Challenge accepted. Challenge completed. Now it’s time to find our winners! 👀

Stay tuned we’ll be announcing the lucky winners after entries close.

Thank you again, Bacchus Marsh. You legends never disappoint. 🙌

The Village Bacchus Marsh

💚🥩🍓

07/06/2026

In my opinion there is an undisputed Queen of Pavlovas around these parts and she goes by the name of Wendy Rogers.

Today we took a delivery of one of these masterpieces because, well………Wendy loves T Bones.

We also promised we wouldn’t put this photo on social media.

Also Wendy is short!!!!

Thanks Wend!

06/06/2026

Team - honestly we are pretty excited about this.

We have gone on a worldwide search snd (in our opinion) curated the best selection of Rubs, Salts and Chilli Oils you will find.

Australia, Canada and NZ all feature here.

Come and have a taste!

05/06/2026

GET AT IT TODAY TEAM! Fight MND Big Freeze In The Marsh

05/06/2026

💙 THE BLUE Fight MND SAUSAGE IS HERE 💙

YOU KNOW WE LOVE TO GIVE BACK!

This week we’re firing up a special batch of MND Fundraiser Sausages — easily spotted by their bright blue colour and made for a cause that matters.

In conjunction with our friends Rowsley Fire Brigade 20kg has been donated to the Big Freeze In The Marsh tomorrow.
If you’re heading down, make sure you grab one before they’re gone. They won’t last long.

But we’re not stopping there.

We’ll also be selling our MND Sausages in-store, and every dollar raised will be donated directly to the MND fundraiser.

Motor Neurone Disease affects thousands of Australian families, and we’re proud to play a small part in helping the fight.

So this weekend, when you see a blue sausage, buy one. Eat one. Help someone.

See you at the Big Freeze In The Marsh!

04/06/2026

We don’t shy away from a challenge!!! CHALLENGE ACCEPTED!!!!! Bring it on!

🔥 BOOST JUICE BACCHUS MARSH vs The Stockman’s Table🔥

Righto hotshots, let’s see how popular you really are!

You’ve challenged us before, now it’s our turn to challenge you… and we’re making it a little harder. 😏

👉 500 likes on this post and we’ll make sure 5 randomly selected customers score a FREE Scotch Fillet Steak from The Stockman’s Table AND a FREE Boost from us to sweeten the deal! 🥩🥤

That’s 5 steak and smoothie combos up for grabs!

👍 Like this post
👥 Tag your mates
📢 Share it around

Boost fans, it’s time to show up and show out. Let’s see if we can get this post to 500 likes and put some pressure on the team at The Stockman’s Table. 😎

So what’s it going to be?

🥤 Fresh & Fruity
🥩 Hearty & Satisfying

Challenge accepted, Stockman’s?

**CHALLENGE ENDS 11:59PM
SUNDAY 7th JUNE**

The Village Bacchus Marsh

04/06/2026

🚨PORTERHOUSE🚨
THIS SATURDAY! JUST FOR YOU TEAM!
You just won’t match this price for this quality.

04/06/2026

‼️‼️‼️‼️’Quality’ and ‘Cheap’ don’t go in the same sentence - WRONG!!!!!‼️‼️‼️‼️

03/06/2026

Ohhhhhhhh yesssss!!!!!

02/06/2026

Our favourite time of the week!!!

NO BULL TUESDAY (Lamb edition)

STOP THE CARNAGE!!!

Righto ya bloody legends… time for some hard truths.

The biggest magic trick committed in Aussie kitchens?

Turning beautiful lamb into a boot 😂

Most people (might have done it once or twice myself in a past life) absolutely flog lamb till it’s drier than a Coober Pedy summer because Uncle Barry reckons “pink meat’ll kill ya.”

Lamb chops = quick and hot
Shoulder = low and slow
Leg roast = rest it before carving (for the love of God)

When meat comes off the heat…

STOP CUTTING IT STRAIGHT AWAY.

Let it rest.

Otherwise all the juices run out faster than free beers at the cricket.

That “resting” bit?
That’s the difference between “bloody beautiful” and “what happened here?”

Extra points (and maybe a couple of steaks) if you have destroyed lamb before and willing to share your story in the comments!

Remember - we are all friends now!!!