Deconstructed sushi presented as a map of Japan and broth inspired by Queenstown’s lakes are among the selected dishes progressing to the second stage of this year’s prestigious Ora King Awards.

The annual Ora King Awards competition recognises culinary excellence with dishes incorporating the best-of-breed Ora King salmon.

In a new theme for 2017, chefs from around the world were challenged to create their best Ora King dish with a Japanese twist for the chance to join Ora King on an exclusive chef’s tour of Japan in October.

The semifinalists for the Best Ora King Dish New Zealand are:

  • Adam Harrison – Amisfield, Queenstown
  • Aurelien Agbadje – Boulcott Street Bistro, Wellington
  • David Bowers – Flatwhite Café, Waihi Beach
  • Makoto Tokuyama – Cocoro, Auckland
  • Marc Soper – Wharekauhau Country Estate, Featherston
  • Mark McAllister – Welcome Eatery, Auckland
  • Shaun (Himanshu) Tyagi – Harbourside Ocean Bar Grill, Auckland
  • Stuart Rogan –  White + Wong’s, Auckland

 

Jemma McCowan, New Zealand King Salmon GM Marketing says this year has yet again drawn an exceptional standard of Ora King dishes. “We hope the competitive spirit of the Ora’s is contributing to raising the bar for New Zealand’s cuisine scene. We’re aiming to encourage the highest standards of technique, creativity and presentation and our Kiwi chefs are truly delivering on this.”

“It was difficult, but we’ve managed to narrow down almost 100 spectacular New Zealand entries to just eight semifinalists who will go through to the next phase.”

The next phase sees food writer Lauraine Jacobs and respected veteran chef and restaurateur Geoff Scott travel the country, from 21 August – 10 September, to taste the semifinalist dishes. Each dish will be evaluated against the following criteria:

  • Dish composition
  • Taste
  • Execution and technique
  • X Factor

Geoff Scott comments: “Together with Lauraine, I am truly excited to meet the chefs behind these meticulously designed semifinalist dishes. The real highlight of course will be to see these Japanese inspired creations and to taste the magic that has been crafted with Ora King salmon.

The produce and inspiration behind the eight semifinalist dishes this year is mouth watering – from historic 200 year old soup recipes to the blending of cultures and cuisines, and from wild plants foraged from the lakeside and coastal shorelines, to New Zealand grown and artisan made Japanese ingredients – including Yuzu, Saké, Katsuobushi and Shichimi. I am anticipating the dishes this year are going to be quite exceptional.”

The Ora’s, as the awards are colloquially known, see chefs from New Zealand and around the world competing for one of four coveted Best Dish titles. They are:

  • Best Ora King Dish New Zealand
  • Best Ora King Dish Australia
  • Best Ora King Dish North America
  • Best Ora King Dish Japan

Individual Ambassador awards will also be presented to an Ora King chef in three regions. The recipient of these Ambassador awards are decided solely by the Ora King team, representing the loyalty and dedication the chef has shown to Ora King over the past year. They are:

  • Best Ora King Ambassador New Zealand
  • Best Ora King Ambassador Australia
  • Best Ora King Ambassador North America

The three New Zealand Best Dish finalists and the Best Ambassador winner will be announced on 18 September. These four chefs will be invited to join their international peers in Japan, with the Best Ora King Dish Award winners revealed at the Ora King Awards lunch, held in Tokyo on 17 October.

 

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