Born in Melbourne, Chef Ashley knew from a young age that the kitchen was his calling. His passion took him years to master, and he wouldn’t have it any other way, as the spirited professional has learned under the guidance of culinary figures across Australia, the UK and now Indonesia to become the successful cook he is today.
E: What is your background in the culinary arts, and what path did you take to become the executive chef of ShiShi Nightclub & Izakaya Lounge?
A: My first job was at a 400-seat restaurant at the age of 15, doing ‘every’ job I was told to do in the kitchen, starting with cleaning and basic food preparation, eventually leading to an apprenticeship. After completing my apprenticeship in Melbourne, I toured the world a bit and eventually landed in Bali, working for Mozaic, then the W Hotel and then, of course, ShiShi Nightclub & Izakaya Lounge.
E: What brought you to Bali to begin with, and what kept you here?
A: I arrived in Bali in 2013 and started working as a chef de cuisine at Mozaic Beach Club. From there, I went to the W Hotel, and then I started at ShiShi in 2020. What kept me here? Well, many things, I guess, like the love of the island, the people and the culture, but first and foremost would be my lovely wife and amazing three kids.
E: Describe something new you have brought to dining here at the restaurant and club.
A: We’re always innovating and offering something new for our guests. We started with seven different menus, one for each night, which had its own challenges, to say the least. Now we offer an extensive all-you-can-eat menu that offers the best of all seven days’ menus combined, plus a few special extras. We offer an extensive Japanese-inspired menu with all the best sushi, kushiyaki and even dumplings. We serve well over 500 guests per night, so the quality and freshness of our food are unparalleled.
E: From your experience, what is the difference between working in the kitchen of a regular diner and that of a nightclub like ShiShi Nightclub & Izakaya Lounge, which sees most of its guests after normal dining hours?
A: ShiShi Nightclub & Izakaya Lounge offers dinner service from 6pm to 4am! Yes, till 4am! It’s a bit challenging, but we have the best chefs in Bali who are committed to consistency and excellence.
E: What is your style of cooking, and what are some of your favourite dishes to prepare?
A: Asian cuisine would be my favourite style. I love to experiment with spices and aromatics and try to bring a ‘wow’ factor. I’m always adding new and adventurous dishes to the ShiShi Nightclub & Izakaya Lounge menu.
E: What makes dining at ShiShi Nightclub & Izakaya Lounge different from other locations you’ve previously worked at?
A: We offer a great dining experience that combines value, quality of food, service and atmosphere. It is a must-do on your next trip to Bali.
E: In your opinion, what makes a great chef?
A: A great chef takes many attributes, strong leadership, creativity, commitment, experience, knowledge, passion and a high stress tolerance, but most important is having a good connection with the team and being able to have fun.
E: What advice would you give to young chefs looking to break through into the culinary industry?
A: Work hard, be passionate and learn from those who know more than you.
E: If you had to choose anywhere else in the world to cook, where would you choose and why?
A: Very hard to answer because my family, heart and inspiration are in Bali.
E: If you weren’t a chef, name another career you would have pursued.
A: I’ve always been passionate about food, so honestly, I couldn’t think of any other career I’d want.
Tuna Tartare Crispy Rice
Ingredients
Pressed Sushi Rice
500g sushi rice
475g water
Rice Seasoning
900ml rice wine vinegar
375g white sugar
60g salt
Tuna
60g diced fresh tuna, sashimi grade
2g diced shallots
2g diced spring onion
Avocado Puree
1 avocado
Lemon juice
Salt
Wafu Dressing
25g shiitake mushroom
25g red capsicum
25g white onion
25g green apple
25g garlic
5g ginger
25g lemon juice
3g katsuobushi (bonito flakes)
125ml rice wine vinegar
110ml mirin
110ml shoyu (Japanese soya sauce)
100ml salad oil
125ml ponzu sauce
2g salt
2g pepper
Garnishes
Crème fraîche
Nori seaweed
Edible flowers (viola)
White & black sesame
Method
- To prepare sushi rice, wash rice 5 times with cold water and leave it to dry. Once dry, add sushi rice and water to a rice cooker and cook until ready. Once ready, remove it from the rice cooker and slowly mix in the rice seasoning until you are happy with the taste.
- Line a flat tray with baking paper and spread the rice out evenly, compressing the rice with another tray and some added weights. Refrigerate, and once cold, remove the rice and cut your desired shapes.
- Once you have your shapes cut, lightly fry them until crispy and golden.
- To make dressing, dice and sauté white onion, garlic, ginger, red capsicums, shiitake mushrooms and apples until wilted and fragrant. Add sugar and salt, turn off the heat and add katsuobushi. Stir and let it cool.
- Once cool, add all the liquids and sautéed ingredients to a bowl. Blend with a hand blender. Adjust the seasoning to your liking.
- Dice the tuna into small cubes. Add dressing, diced shallots and spring onions. Season with salt and pepper.
- Dice your avocado and blend with salt and lemon juice. Assemble your seasoned tuna on top of your crispy rice and finish with avocado purée, cream fraiche, nori seaweed, sesame seeds and edible flowers.
ShiShi Nightclub & Izakaya Lounge
Jalan Petitenget, Seminyak
Bali 80361, Indonesia
T: (+62) 81918888059
IG: @shishibali
