Truffle Hunting in Ballarat this Winter
When Liam Downes dons his apron, he has one goal in mind - to make other people happy.
Thinking back to his childhood, food always played an important role in his life – bringing loved ones together and instilling joy.
“From a young age I had dreams of being a chef,” Liam says. “Food has always been a massive part of my life.”
“My family would always make people happy with food and the driving force behind my work is to cook food I think people want, from the heart.”
Liam is one of Ballarat’s most lauded chefs. With 23 years of experience, he started off his hospitality career at Craig’s Royal Hotel before moving onto stints at the likes of the Novotel in Creswick, and Sofitel and Number Eight in Melbourne city.
More recently, the award-winning chef took on the reins as executive chef at local haunts Moon and Mountain, the hatted Ragazzone, Wayward Winery and Earl’s Deli – harnessing his love for hearty, soulful fare and serving up some of the finest dishes the city had to offer.
Having spent a solid seven years working as executive chef, Liam and his family recently decided it was time to slow down and seek a tree change. After being approached by the owners of the Black Cat Truffles farm late last year, a new venture was on the horizon – one which Liam describes as a “no brainer”.
“Kristen and Tom (owners at Black Cat) had been working tirelessly in the restaurant kitchen for years, and they had asked me if I knew anyone who might be able to take over,” Liam says. “I didn’t even think about myself to start with, but then I thought, ‘it could be me!’.”
While Kristen and Tom are still involved in the farming side of the business, Liam has taken charge of the restaurant and his family lives on and manages the Wattle Flat farm. “It’s a good working partnership and I’m looking at it as an opportunity to move out there with the family and live on the farm with some fresh country air. It’s the right move.”
With a commitment to paddock-to-plate cuisine and a love of cooking with truffles, Liam is thrilled to finally have the opportunity to live on the land which will quite literally feed all those who visit the farm.
Fridays at Black Cat are set to consist of an ever-changing a la carte menu, while Saturdays and Sundays in winter will feature morning and afternoon hunts and a chef selection lunch of charcuterie and pizza and the occasional long lunches showcasing the French Perigord truffles. Think grazing platters of croquette, leek, manchego and truffle with terrine of great ocean duck, rhubarb, hazelnut and black garlic. Or entrees of octopus, nduja, carrot and freekeh with a main of Agnolotti of ricotta, mushroom, truffle and pangrattato.
During the warmer months, the menu will celebrate the Tuber Aestivum (summer truffles) and the chance to fully appreciate the beautiful surrounds of the truffiere.
“There will be a big focus on food, a big focus on getting the big products out there, and living up to the hype,” Liam says.
“I love exploring new products and the best of everything local.”
