2021 BEEF + LAMB YOUNG AMBASSADOR FINALIST
“There is something about just being able to put down my knives and step into my gumboots and be on the farm that really helps to inspire me in the kitchen.”
Ashley is originally from the West Coast and growing up always knew she wanted to be a chef. She loved being in the kitchen with her Nan, Gran, and Dad and says they are her biggest inspirations. Her interest in cooking came from her Dad’s lamb roast which is a staple in their house.
Ashley now lives about an hour out of Dunedin with her partner on a sheep station near Middlemarch. On her days off, she loves to get out and help on the farm, whether it’s pushing up lambs or working as chief gate opener. Ashley says her time spent out on the farm is a really good way to learn what happens before the product gets to the plate. She has also learnt the basics of hunting and foraging and to utilise what is on hand to be creative in the kitchen.
This resonates well with Ashley, as being a farmer’s daughter, she looks for the simple earthy flavours from the paddock to recreate on the plate. The memories of home cooking and delicious smells coming from her childhood kitchen are always front of mind when thinking of creating new dishes.
Ashley says she entered the competition to challenge herself and was encouraged to give it a go by her boss, Greg Piner, at No.7 Balmac. She also attributes her success in making it to the finals to her friends and family who have been very supportive. She says it was wonderful to have her partner and parents watch her compete at the competition.
“When I finished cooking it was an eye watering moment - my mum had a few tears and hugged me and my Dad had a huge smile on his face. It was so good to have my family there to support me.”
Ashley would like to make a name for herself in the industry to really help inspire people from back on the West Coast to push themselves and be an inspiration for those wanting to get out of a small town and dream big.
Nori wrapped beef fillet, beef cheek tart with smoked bone marrow crumb, sweet potato fondant, wasabi peas, miso mayo.
Herb crusted lamb rack with lamb belly spring roll, beetroot puree, spiced brussels and medley baby carrots.
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BEEF DISH
Nori wrapped beef fillet, beef cheek tart with smoked bone marrow crumb, sweet potato fondant, wasabi peas, miso mayo.
The inspiration behind Ashley’s beef dish was to create a taste of Dunedin. Having the sea and hills surrounding her, she wanted to translate that into every bite – knowing the salty flavours of the ocean match well with New Zealand beef. She was also inspired to try something different and use bone marrow on her dish to add another flavour and to minimise waste by using as much of the animal as possible.
Ashley enjoys the plating up process and says it took her several goes to get the plating just right before sending in her entry. On competition day she hoped her flavour combinations would win the judges' praises.
LAMB DISH
Herb crusted lamb rack with lamb belly spring roll, beetroot puree, spiced brussels and medley baby carrots.
Ashley says she had a lot of fun creating her lamb dish. There were a few trial-and-error moments in the beginning which made her think carefully about the plating. It was important for her to have the ingredients in harmony while making the food look good on the plate.
She decided the best way to showcase New Zealand lamb was to do a twist on the classic kiwi style roast. Lamb rack was her choice as it’s a really good cut of meat that goes well with anything. For guests, when they see lamb rack it immediately brings to mind a taste of New Zealand.
She wanted to match the lamb rack with some traditional roast vegetables, and her twist was to include a lamb belly spring roll for extra taste and texture.
“We are so lucky in New Zealand to be using such high-quality beef and lamb that’s right from our door step. Being able to have it so readily available is something we take for granted and I really tried to showcase it at its best.”
ASHLEY KNUDSEN IN THE NEWS
