SUNDAY LUNCH WITH ASH
Hey Ash, how are you this afternoon?
Nic, I’m absolutely loving this endless stretch of late summer. And there’s nothing better than those surprise afternoon showers that roll in after a hot day leaving behind that unmistakable scent of fresh garden. If that’s even a real smell! But I’m sure you know exactly what I mean.
Take me back—what’s your first memory of food? Can you still taste and smell that moment?
This is going to sound like the most cliché Italian answer ever, but I grew up surrounded by the kind of produce and food that people can only dream about if they’re not Italian.
If I had to pick one defining first food memory, it would be the end-of-summer tomatoes that are pressed into passata. Ready to be bottled and preserved for what would become the most incredible pasta sauce.
Growing up, we made fresh passata at the end of every summer. The garage would transform into a full-blown production line, with my mum and nonna orchestrating every step like a well-oiled machine. I must have been about six—just starting primary school—when I was sent off to class on tomato day. I remember being so confused and completely devastated that I was missing out on the action. FOMO existed back then, too! So naturally, I faked being sick at school. My mum had to come and get me, and the second I got home, I ran straight to the garage.
There was my nonna, pressing the tomatoes, smiling at me as if she already knew my little scheme. Without a word, she handed me a glass of freshly pressed tomato juice. It was a perfect flavour of sweet and acidic. This memory has really stuck with me, and I am so glad I faked sick that day.
How has your culture influenced your creative practices?
It goes without saying that my European upbringing has shaped my obsession with food. Cooking in my family is never just about making a meal, it’s an act of love, a ritual, a way of showing care. That’s where the creativity comes from. It’s in the heart of it.
The inspiration always starts with the ingredients. The end-of-season tomatoes, picked by a local farmer who has nurtured them all summer long. Sliced up, drizzled with extra virgin olive oil, a splash of red wine vinegar, a heavy hand of flaky salt, and topped with fresh basil from the garden. But the love doesn’t stop there. It’s in the “scarpetta” the act of mopping up every last drop of tomato juice, oil and salad dressing with a crusty piece of bread.
For me, creativity isn’t just about the dish itself. It’s about appreciating every step, every detail, right down to that last smear of sauce on the plate. That’s where the authenticity lies.
There have been times when food has taken me to a state of delirium—so sensory, so magical, it almost feels like a high. What dish does that for you?
Nic, this is an impossible question! I’ve been lucky enough to have countless dining experiences that have left me in a daze, thinking about them for weeks, well until, of course, I try to recreate them at home.
Outside of my family’s influence, my second biggest source of inspiration is traveling and dining out. Tasting through the lens of different cultures. So you can imagine what living in NYC for six years did to me. Every kind of flavor, every kind of experience, was right on my doorstep.
But if I have to pick one, I’d say my recent trip to Marseille, at Le Merceri. The setting alone was magical. An old-lit square on a balmy summer night, setting the stage for one of the most thoughtful, flavor-packed meals I’ve had since my NYC days.
We started with a deconstructed gazpacho; smoked cherry tomatoes, a crystal-clear tomato broth, and oregano-infused olive oil; paired with a Frank Cornelissen Rosé from Sicily, it was perfection. The entire menu was mind-blowing. A summer take on beef tartare; bright, fresh, with crushed oysters, chives, and pickled mustard seeds. Roasted summer squash with pine nut cream, herbs, and cherries. Paired with a bottle of Chateau Le Puy from Bordeaux, it went perfectly with the BBQ octopus with pickled cucumbers, ratatouille, and a spicy peanut cream.
It was so unforgettable that I still catch myself daydreaming about it. And maybe even more so because I shared it with the best company, my boyfriend, Cam. The wine, the flavors, and the company, all align into something you never forget.
We recently did a shoot at my place—what inspired you to choose my little palace?
I’ve always admired your style, your creative eye, and your energy. I think we’re so aligned in how we see things, so I just knew your place was the perfect backdrop for my first-ever food shoot for my website
“Just one good picture,” I said. And then, 200 beautiful images later, and a day filled with so much creativity, I feel beyond lucky to have had this opportunity at Punt Palace with you.
Coffee? Bar? Restaurant?
279 in North Melbourne. I’ve seriously considered moving just to make it my local.
Caretakers in the CBD. The martinis are always perfect, the sound, the atmosphere…the vibes are on point every time.
Chauncy in Heathcote. Just like Le Merceri, every single detail completely blew my mind.
What are you most excited about?
Finally bringing my food dream to life, and the opportunities that will come from this.
