Marking its 60th anniversary, Australia’s longest-running culinary competition for young chefs, helps shape future foodservice leaders through hands-on experience and industry recognition, opening doors to unique, career-making opportunities.
Taking place at TAFE NSW Ourimbah on August 13, the cook-off saw rising culinary stars from across the Hunter, Newcastle and Central Coast regions battle it out for a spot in the Nestlé Golden Chef’s Hat Award Grand Final.
Assessed by a panel of experts from the Australian Culinary Federation, the peak industry organisation for professional chefs, Chef Ashleigh, aged 22, from Iron Gate Kitchen in Pokolbin wowed the judges with a standout two-course menu earning the highest score of the day.
Ashleigh was praised for her bold flavours, refined techniques, and meticulous attention to detail. Her menu included a mouthwatering beef rump with braised leek puree, potato and celeriac pavé, accompanied by pickled celeriac, celeriac cream, charred English spinach, and a red wine onion jus made using MAGGI Jus Lié Sauce Mix.
For the dessert course, she served an indulgent dark chocolate and wattle seed crémeux, dark chocolate macadamia shell, and a pumpkin, spiced stout cream with bay leaf and olive oil.
Chef Ashleigh said: “I’m honoured to have the opportunity once again to compete in the Nestlé Golden Chef's Hat Award Grand Final. Having had the privilege of competing in this program in the past, with my first time being in 2021, has truly helped me grow my skills and confidence as a chef. My goal is to keep learning, growing, and eventually open my own restaurant, focusing on local, sustainably sourced produce.”
Nestlé Professional Executive Chef and Golden Chef judge, Elke Travers said: “For 60 years, the Nestlé Golden Chef’s Hat Award has been about providing a platform for emerging chefs and supporting our future hospitality leaders. Ashleigh’s passion and potential shone through with every plate providing a beautiful restaurant experience.
“Her main course had rich flavours from the jus combined with the delicious layers of the celeriac pavé, and the beef was cooked and rested perfectly. The standout from Ashleigh’s dessert was her sustainable use of pumpkin and unique blend of flavours, including the bay leaf and olive oil.”
This year, local chef Nicholas Sanderson also did Newcastle proud in the cook-off, taking home the newly introduced regional Best Signature Dish Award. Sponsored by Robot-Coupe, it celebrates the chef’s style, creativity, and culinary background.
Ashleigh will join 12 other talented finalists from across Australia and New Zealand to compete in the Nestlé Golden Chef’s Hat Award Grand Final held at Sydney’s Fine Food Australia this September.
Held in front of a live audience of industry professionals, the contenders will go head-to-head across two high-pressure heats to determine who will take out the title of 2025 Nestlé Golden Chef of the Year.
The national winner will receive a 14-day international culinary experience in Singapore and Thailand, valued at AUD $12,000, offering invaluable insight and exposure to global cuisine and professional kitchens.
Chef Ashleigh, who will represent regional NSW, described the opportunity as a huge step forward in her culinary journey. “It’s such an incredible milestone to compete at this level. To be part of the finals is a career-making moment, and I’m excited to learn, grow, and showcase what I can do on a national stage,” she said.
The total prize pool for 2025 is bigger than ever at $38,000*, making it the most enriching culinary competition for young chefs in Australia.
Visit: www.goldenchefs.com.au
