By Leigh O’Connor.
Growing up in the Middle East and beginning his career in the kitchen during the late 1970s, Chef Ashraf Saleh puts a new spin on cuisine inspired by the rich diversity of flavours and produce found in his homeland.
The brainchild behind Chef-hatted restaurant Coya on Pacific Highway in St Leonards, Ash is something of a veteran on the restaurant circuit having been in hospitality for more than 40 years, along with wife Kit who takes care of the front of house and customer service.
Catering to the adventurous foodies, Coya serves up plates that are works of art, bursting with flavours you are unlikely to have tried anywhere else.
"Spices are the essence of life, balancing flavours from everyday ingredients and elevating them to a whole new flavour profile, while serving our dietary needs and promoting wellness,” he tells AGFG.
Beginning his career in Saudi Arabia at the Sheraton Hotel, Ash arrived Down Under in 1988, taking up the kitchen reigns at the ANA hotel on the Gold Coast, where he continued to perfect his international savoury flair.
After Head Chef positions at some of Sydney’s top and most award-winning venues, it was time to open a restaurant of his own and on a suburban strip in Cromer, Ash’s life dream became a reality in 2017. Since then, Coya has moved to new premises and become one of the go-to Chef-hatted dining destinations in the Harbour City.
This is degustation dining at its best – be prepared to indulge all your senses, taking time to savour each dish before eagerly anticipating the next – think dishes like game-farm grilled quail breast, sweet harissa King prawns and raspberry emulsion and barramundi bouillabaisse.
Ash recommends trying his recipe for grilled spatchcock with sage, rosemary, bay leaves, garlic and lemon – it will make you a culinary rock star!
To test if the spatchcock is cooked right through, pierce the thigh with a sharp knife; if the juice runs clear, it is ready to be served with lemon wedges and crusty bread.
