Tony Howell & Ashton Hall

 

The culinary equation is simple. Unleash two of the world’s best chefs in the same kitchen and you’re going to want to come to dinner.

Or maybe you could call this the Tony & Ashton Show…

The Starfish was lucky enough to be a guest at Yallingup’s Cape Lodge for the coming together of a couple of maestros: Tony Howell and Ashton Hall, two ebullient raconteurs who can turn regional produce into a serious gastronomic odyssey.

Dubbed the Ashton Hall & Howard Park Double Act Dinner, it was an evening of great food and wine. The line-up of superb Howard Park wines perfectly complimented the boys’ delicious creations on the plate.

Tony’s reputation, of course, precedes him as the executive chef at Cape Lodge, consistently rated as one of the world’s best hotel restaurants; while Ashton fills the same role at the exclusive Alila Villa Soori in West Bali, one of Asia’s finest.

“I love working with Tony because everything we do is a combination of our own knowledge and the other guy’s experience,” says Ashton, an American who has worked in some of the world’s finest restaurants.

“Apart from that, we are good friends and always have a great time when we get together. Tony has been up to my restaurant in Bali as guest chef, and it’s always a hoot working with him – there’s a lot of laughs and banter. We’re a dangerous duo!”

Tony agrees and says his has great respect for Ashton, whose culinary travels span the world. He previously worked with legendary celebrity chef Jean-George Vongerichten at his flagship restaurant in New York and headed up Jean-George’s Ocean Club in the Bahamas.

Ashton moved to Hong Kong in 2007 as Executive Chef at Felix Restaurant, the renowned contemporary fine dining restaurant of the Peninsula Hotel and is now the culinary force at the exclusive Alila Villa Soori in West Bali.

“The dishes on the menu at for this dinner were only decided on a few hours before we started preparing them, so working with Ashton its always a seriously inventive and creative experience,’ says Tony.

“I’m a true believer in the best fresh regional produce, but when you combine this with his inventiveness and creativity, it usually works pretty well.”

It sure does! Then you match this with a line-up of the best wines from premier WA winery Howard Park, and the evening turned out rather special. This was the menu that the rakish duo “whipped up” for an appreciative full house at Cape Lodge.

Donnybrook Marron

 

Canapés

 

house smoked salmon on blinis

freshly shucked cowell bay oysters with

crème fraiche & truffle

sous vide spatchcock in masterstock

Jete Sparkling NV

By Tony Howell

MENU

BABY BEETROOT | garlic, Parmesan, balsamic, thyme

2011 Howard Park Riesling

By Ashton Hall

DONNYBROOK MARRON | artichoke, caper, lemon, lavender

2010 Howard Park Flint Rock Chardonnay

By Ashton Hall

CEVICHE SCALLOPS | migas, gazpacho foam, confit tomato

2010 Howard Park Flint Rock Pinot Noir

By Tony Howell

MARGARET RIVER VENISON | brussels sprouts, clove, kaffir lime

2010 Howard Park, single vineyard, Leston Cabernet Sauvignon

By Ashton Hall

CITRUS | mandarin & saffron ice cream, lemon curd bavarois, finger lime, sable biscuit, pistachio nougatine

Jeté Rosé NV

By Tony Howell

Ceviche Scallops

Also here in our ‘Yum’ section find Tony’s uniquely Western Australian Marron Tortellini recipe – it’s amazing!

Cape Lodge Restaurant

 

Cape Lodge, Yallingup

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