By Leigh O’Connor.
Bullied as a child, Jigs Liwanag spent a great deal of time in the kitchen with his Grandmother – it’s no surprise that her recipes are still very close to his heart.
Starting his career as a nurse, his Grandmother’s words rang frequently in his ears: "Don’t die with regret in your heart!”
Armed with some savings and a great deal of excitement, Jigs enrolled in a culinary school in Manila and found his craft.
Now, he finds himself on the pans at fusion Ballarat restaurant Vesta x Jigs where the menu celebrates local producers and culinary adventurers.
"After culinary school, I moved to Hong Kong to work with a Japanese Master and then took off on the adventure of a lifetime,” Jigs tells AGFG.
"I spent eight years sailing the world on a private yacht, learning from and living with Chefs from across the world. I ate meals in almost 100 countries and my culinary inspiration was formed from these travels.”
After moving to Australia and stints at Melbourne’s Ippudo and Rockpool, Jigs was given the opportunity to create something special at Hotel Canberra and Ballarat and now celebrates incredible produce, honouring his mixed Filipino, Japanese and Spanish heritage at Vesta x Jigs and The Stables Café & Bar.
"I have always been a nurturer and it is often said there is love in my food. I take this as a real compliment because the combination of care from my nursing career and the natural talent I have with food is a mix I am very proud of.”
Jigs is as enthused by modern Nordic cuisine as he is by ancient kaiseki from Japan and enjoys mixing contemporary ideas with classic dishes:
"There is a reason these dishes are part of our culinary history, but I thoroughly enjoy creating or adapting modern takes on those classics. I also draw a lot of ideas from across the world, things I have experienced in Europe, the Caribbean and elsewhere.”
Jigs loves working with raw seafood, so it is no surprise he shares his recipe for kingfish ceviche with pickled strawberry.
"Crudo and ceviche are on a lot of our menus and will always be, whether it is scallops from Apollo Bay, wild Victorian kingfish or crustaceans. This comes from growing up in the Philippines, where seafood and pork are the most popular proteins.”
Those dining at Vesta x Jigs should ‘expect the unexpected’:
"There is a crazy mix of influences combined in one menu – there is not one specific cuisine or idea we adhere to. The experience is relaxed and very unpretentious.
"We don’t want anyone to walk into our dining room and feel uncomfortable, or overwhelmed so the service is casual yet professional and the food is about love and enjoyment.”
Jigs’ husband and business partner is an industry veteran and they talk a lot about inviting people into their home when they come to eat at the restaurant or drink at the bar.
"Nobody in our home is wearing a jacket or tie. It’s about creating an environment where everybody feels welcome and relaxed, so they can enjoy what we are offering.”
So, where will these talented Chef be in five years’ time?
"I hope to be doing the same – in my same Birkenstocks, cooking more delicious food, making people happy and passing on my skills to others who want to learn.”
