Buninyong restauranteur and chef Dianne Ray can pinpoint the moment she discovered her excitement for food. That enthusiasm, combined with years of experience, is what makes The Shared Table one of a kind.
In the township of Buninyong, local restaurant The Shared Table is known for its unique dishes, relaxed
atmosphere, and unwavering commitment to local produce.
It’s the brainchild of chef Dianne Ray, who in 2019 combined all she’d learned in her working life, together with her passion for food discovery, to open her own restaurant.
“We’re all a product of our history” says Di, as she reflects on the creation of The Share Table.
“My first career was in nursing, which in some respects is the ultimate hospitality because you’re looking after people, making them feel comfortable and cared for, and hopefully giving them something that brightens their day. We have the same principle at The Shared Table.
“As for our style of food, that can be traced back to the first time I ate blue cheese.”
As a young girl, Dianne lived on the family farm where all the food was home grown, giving her an appreciation for fresh produce, but not flavour.
“Our meals were nourishing, but they were basic,” says Di. “I didn’t really discover flavour or understand how interesting food could be until I was in my 20s and sampled that blue cheese.
“I was baffled because it was full of mould, which confused me, but it tasted incredible. It was a lightbulb moment. Since then I have wanted to try everything and anything. I hate the idea that I could be missing out something amazing.”
With a love for flavour firmly ingrained, Di’s skills in the kitchen began with one of Ballarat’s highly regarded chefs, Peter Ford.
“I’d left nursing, had four children at school and was looking for part time work, so I waited tables with Peter. I instantly loved the banter and energy of the kitchen, the camaraderie between staff, and of course, seeing food be transformed. Eventually I built up the courage to ask for an apprenticeship.
“Since then it’s been a journey of discovery - learning new skills, cooking techniques and finding interesting ingredients. Whenever I go to restaurants I always choose things I’ve never eaten before.”
It’s that fun and adventurous approach to food that inspires Di when creating her menu, which comprises the finest in seasonal ingredients, mixed and matched in ways that you’re unlikely to find elsewhere.
“I like to create dishes that are delicious and surprising, that challenge the norm both in flavour and texture. I want guests at The Shared Table to experience ‘fun-dining’, to discover something new and to make it exciting.”
So where do the menu ideas come from?
“I have a lot of crazy dreams,” laughs Di.
“I never get bored of talking or learning about food. Whenever I hear of something new, I’ll research it to learn its profile so I can understand where it fits in a taste chart, then I work on how textures and other elements match.
“Foods across all cultures have similar profiles, so if you understand them, you can put them together like a jigsaw puzzle, bringing together the pieces until it forms a picture.
“And I’m constantly discovering! I’m still amazed at the versatility of vegetables,” Di admits.
“I also like the idea of introducing people to different ingredients, and that’s how our Makers’ Dinner Series started. We’d have a producer come and teach us and the guests about a particular ingredient and we’d build the whole meal around it. It’s about giving guests the opportunity to try something new and maybe even be challenged by what they eat. It all comes back to my love of adventure and discovery.”
Dining at The Shared Table is more than just an exploration for the palette. Like all Buninyong residents, Di has a strong sense of community and places a large emphasis on using hyperlocal produce, meaning diners discover artisan growers from the area.
“Living on a farm, I learned the value of everything we ate,” says Di. “I appreciate the effort that goes into growing vegetables and raising animals. We have many quality producers on our doorstep and buying local means I have the freshest and the best, and it helps sustain us as a community.”
Di’s efforts for sourcing food locally were recognised earlier this year, with The Shared Table winning a Golden Plate Award in the category of Best Menu: Local Produce.
“It’s never just about what’s on the plate. It’s about where that food came from, how it is prepared and who made it happen. I like to present the full picture.”
The Shared Table is open from Thursday to Sunday for lunch, dinner or drop by for cocktails, wine and nibbles. An a la carte menu is available however guests with Di’s sense for adventure can “dine without decision” and let the chef take them on a surprising culinary journey.
Visit the website for bookings and follow along on social media for the seasonal menu.
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