Chef’s Corner with The Shared Table, owner and head chef, Di Ray

Get to know the hands and minds behind your favourite dishes.

Welcome to Chefs Corner, where we take you behind-the-scenes into the kitchen of a renowned hospitality establishment in regional Victoria. From exploring flavours to discovering seasonal delights, and unpacking food memories, this is all about dishes and the creators behind them.

We head to Ballarat to The Shared Table to connect with chef and owner, Dianne Ray. She crafts seasonal menus that weave together Asian and Northern European influences, with produce pulled straight from local farms and artisans. A cancer-survivor, Ray is a phenomenal human and a refreshing presence in the kitchen.

Keep up to date with the latest in food and drinks across regional Victoria here.

Five Minutes with Di Ray

 

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What are you cooking with at the moment?

I’ve been inspired by the changing seasons – broad beans in butter from our apprentice chefs organic farm, berries in our Gallivanter Gin ice cream, Wedgetail Goat Halloumi & Meredith Dairy ex-dairy goat meat – very sustainable. We are so lucky to have an abundance of bright local produce and hyper-local ingredients on our door step. We celebrate what’s fresh and available!

What is your favourite culinary destination?

Fico in Tassie! An incredible restaurant, amazing flavours and playful combinations. I generally choose restaurants that tell the story of their region through food or strong farm to table traditions.

What is your favourite food memory?

Growing up on a dairy farm, food was always paddock to plate – big family breakfast with the freshest produce you could imagine. The deep respect for seasonal ingredients and communal dining is something I’ve carried with me into every dish I create.

 

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In your opinion, what made a dish great?

Dishes that are both surprising and delicious – a dish that connects people to a place and season. It surprises the palate, honours the ingredients, especially those from local growers, and brings joy to those sharing the table. A bit of creativity and playful technique doesn’t hurt either.

Who’s currently killing it in the hospitality scene?

There’s so much exciting work happening around Ballarat and Buninyong. From truffle-centred experiences to distillers like Mrs. Bakers and passionate local wine makers. It’s amazing to collaborate with growers and artisans who are innovating with flavour and sustainability, places like Meredith Dairy.

What dish is always on your dinner rotation at home?

Time honoured comfort food, dishes that celebrate what’s in the garden or sometimes I like to trial new dishes for our menu at The Shared Table. 

 

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What are you doing when you are not cooking?

I enjoy gardening, spending time with family and getting out on the motorbike. These moments away from the kitchen fuel my creativity and keep me connected to the land and community that inspire our food. Supporting our community is such an important value to me – if we support each other, we can only grow together from strength to strength.

Find out more about The Shared Table, or book a night out, here.