AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Ashleigh Hedger
Born:
Hunter Valley/Newcastle.
History:
I am a proud Hunter Valley local whose culinary journey has been deeply shaped by the region’s rich produce and vibrant food culture. With more than 15 years in the industry, I lead the kitchen as Executive Chef at Leogate Estate’s acclaimed restaurant The Gates where I specialise in an authentic Modern Australian cuisine that heroically showcases native ingredients like kangaroo, premium beef and seasonal Hunter Valley fare.
Known for my grounded, no-fuss approach and deep respect for local flavours, I am passionate about creating dishes that are both refined and unmistakably Australian - honouring tradition while bringing a fresh, contemporary edge to the plate.
Have you always wanted to be a Chef?
From a young age, I’ve had a deep passion for food. Growing up, I spent countless hours in the kitchen with my Nan, learning how to prepare meals from scratch and discovering the joy that cooking can bring to others. Those early experiences sparked a lifelong love of the culinary world and set me on the path to becoming a Chef.
Today, that same passion drives everything I do in the kitchen, from creating thoughtful, seasonal dishes to sharing memorable dining experiences with guests. For me, being a chef is not just about food; it’s about connection, creativity, and honouring the traditions that inspired me from the very beginning.
How would you define your style?
I’d describe my style as Modern Australian with a twist. I love working with fresh, local produce and showcasing the diversity of Australian cuisine, while also bringing in unexpected elements, whether that’s a technique, flavour pairing, or cultural influence. It’s about creating dishes that feel familiar yet surprising and always memorable.
What is your feature flavour these days?
Lately, I’ve been really focused on exploring and incorporating native Australian ingredients into my dishes. They bring such unique and bold flavours from the citrusy notes of finger lime to the earthy depth of wattleseed. It’s an exciting way to connect with the land, support local producers and introduce diners to something distinctly Australian.
Obsessive-compulsive about?
Sourcing the best ingredients. I’m passionate about using high-quality, seasonal produce -and I go out of my way to find the freshest, most sustainable ingredients available. Great cooking starts with great produce and I believe the ingredients should speak for themselves on the plate.
Your greatest culinary influence:
Heston Blumenthal
What do you love about this business?
I love that no two days are ever the same. Every service brings something new different guests, different challenges and new opportunities to be creative. It keeps things exciting and constantly pushes me to grow, adapt and stay passionate about what I do.
An ingredient you can’t live without?
Butter. It adds richness, depth and a beautiful texture to so many dishes. Whether I’m sautéing, baking, or finishing a sauce, butter is truly indispensable in my kitchen.
Most ‘eyebrow-raising’ menu item?
Emu. It’s a uniquely Australian ingredient that surprises and delights guests with its rich, gamey flavour. It’s always fun to introduce diners to something a little unexpected and challenge their culinary boundaries.
Signature dish:
Saltbush-crusted kangaroo, a true celebration of native Australian flavours. The saltbush adds a fragrant, earthy crust that perfectly complements the rich, lean kangaroo meat. It’s a dish that embodies my style: Modern Australian with a twist, showcasing local ingredients in a bold and memorable way.
What can diners expect when they eat at your restaurant and what makes the experience special?
Diners can expect a warm, welcoming atmosphere paired with carefully crafted dishes that celebrate the best of Modern Australian cuisine. Every meal is designed to be a journey, showcasing fresh, local ingredients, including native flavours, presented with creativity and care. What makes the experience truly special is the attention to detail in every aspect from the thoughtfully curated menu to the friendly service and the unique stories behind each dish. It’s not just about food; it’s about creating memorable moments that connect guests to the land, the culture and to each other.
What is your go-to meal at home when you don’t feel like cooking?
Something easy. After a long day in the kitchen, I’m more than happy to end the night with a good old-fashioned toastie.
Tell us something no one knows about you?
Well…if I told you, then everyone would know, wouldn’t they?
Where do you see yourself in 5 years’ time?
In five years’ time, I see myself still working locally within the Hunter Valley. I have a deep appreciation for everything this region offers us as Chefs, from world-class wineries and exceptional local produce to the strong sense of community and collaboration. It’s a place that inspires creativity and I’m proud to be part of it. I hope to continue growing my skills, working alongside some of the best Chef
The Gates Restaurant
The Gates Restaurant on Leogate Estate overlooks some of the Hunter Valley's oldest grapevines in Pokolbin, with a backdrop of the captivating Brokenback Mountain range. Inside, luxurious décor plays complement to a menu offering of Mod Oz cuisine, specialising in house dry-aged Angus beef. With lunch and dinner on offer, make your choice from unique plates like saltbush and dukkah crusted kangaroo with burnt onion jam, beetroot and black garlic emulsion, or perhaps spiced quail, cranberry, feta and snow pea tendrils; for the main, think pan-seared duck breast, carrot purée, hazelnuts, coral tuille and pomegranate molasses. Slice a knife into perfectly cooked eye fillet with potato purée, red wine jus and a smoked salad of pomegranate, feta, onion and rocket on the side.
