Chef Damien
Jones of
Lydiard in
Ballarat
By Maralyn Hill
W
hile visiting Ballarat,
I had dinner at the
Lydiard Wine Bar, winner
of a number of Golden
Plate Awards, with Head
Chef Damien Jones in the kitchen.
After dinner, there was time for a
brief interview, during which he
shared one of his favorite recipes,
salad of pomelo and prawns with
lemongrass.
I’m also including photos of dishes
I enjoyed at Lydiard during my visit.
One of the incredible dishes we
enjoyed at Lydiard
Maralyn: How did you get started?
Damien: I always knew I wanted to
be a Chef and I consider myself lucky
that I when I applied for my first job
(at only 15 years old!) that I got it.
Twenty-two years later, I still love
cooking, so I thank the industry for
being so vibrant and exciting – I am
continuing to learn and grow all the
time. I have lots of memories about
being interested in food from a
young age, with my father and
grandmother in particular, so a
chef apprentice was a logical step.
MDH: What is your favorite type
of cuisine?
DJ: I actually have two favorites!
Thai and French, both of which I have
38
trained extensively in. Thai food is
fantastic because the seasonings and
ingredients are tropical and vibrant
– it’s a cuisine like no other. French
is naturally familiar to me! I enjoy
the comforting nature and luxury
of classic French food. Coming from
cool climate Ballarat its hard beat
beautiful French braise in the winter!
MDH: Do you have a favorite
cooking utensil?
DJ: I do! A mortar and pestle – it is
used by all cuisines and the task of
pounding in a mortar and pestle is
thoroughly enjoyable to me. It
creates a flavour and aroma that is
so much better than processing in