From the Karoo to the Kitchen
Chef Ashley studied at CPUT, completing his final-year practical in Port Elizabeth with Chef Matthew Zeeman. His career took him from Franschhoek Country House to a sous chef role with Chef Grant Lynette. Following this, he was at Russells on the Port and Tswalu Private Game Reserve in the Kalahari, where he worked under culinary titan Chef Jan Hendrik van der Westhuizen.
Following these insightful career experiences, he opened FYRE Dining in Paarl as head chef before joining Cape Point Vineyards. In 2023, his fire-driven cooking earned him a Top 4 finalist spot on Kokkedoor Vuur & Vlam, highlighting the innovation and appeal of his culinary methods.
Karoo Flavours and Braai Mastery
Chef Ashley ensures an element of the Karoo is on every plate. His Twee-Tand Skaap Chops with apricot and barley salad, with tender, maturing lamb punching through with deep flavor. In line with his deep connection to his early years, Chef Ashley keeps baked quince and apricot crumble with amasi ice cream as a go-to for a balance of tart and sweet.
Lamb tails surprise first-time diners who quickly make it their new favorite. He champions underrated ingredients like venison and kudu, which pair beautifully with smoke, charred kale, and a fynbos dressing made from herbs in Cape Point’s garden.
For a playful twist to tradition, Chef Ashley favors truffle pap or “pap that went to University,” as he jokingly calls it. Indigenous fynbos spices like Cape sage feature in his cooking, along with Cape Malay spices, fresh vegetables, and local wines. For Chef Ashley, flavours should transport you back to childhood.
Cooking as Magic
Growing up, Chef Ashley saw a magician perform at the Murraysburg Men’s Fees festival and spent years trying to recreate the trick. He remembers his mom’s old-school wood stove and Sunday mornings baking fresh bread with homemade butter. When his mom let him make weekend breakfasts, he found his own magic in the kitchen, watching his family smile.
Today, he shares Karoo-inspired dishes and their stories with Cape Town diners. The excitement on their faces and the empty plates left behind remind him why he cooks.
