Australian finalists named for Ora King Awards

22 September, 2016 by
Mitchell Paul

The annual Ora King Awards are back for another year, with the 2016 finalists creating dishes including a King salmon skin dome; paperbark smoked King salmon; and beetroot cured King salmon.

The annual Ora King Awards recognise outstanding contributions from chefs working with Ora King salmon, and this year, the three finalists are  from Sydney, Melbourne and Brisbane.

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They are:

  • Christopher Taylor – MPD Steak Kitchen, Melbourne: Seaweed rolled Ora King salmon, skin dome, stinging nettle, beetroot, smoked yoghurt and herbs
  • Joshua Askew – JPB Restaurant, Swisotel, Sydney: Paperbark smoked Ora King salmon, warrigal greens puree, puffed wild rice, pickled beetroot and sea spray
  • Mark Bashinsky – ARIA, Brisbane: Beetroot cured Ora King salmon, beetroot, cauliflower, caviar and horseradish

“Having received twice as many Australian entries this year in comparison to last year, the competition is stronger than ever. The Ora King judges have spent the past four weeks visiting eight semi-finalist restaurants around the country to get to our final three,” said Jemma McCowan, New Zealand King Salmon general manager or marketing.

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The three finalists have won an all-expenses paid trip to New Zealand, where they will join chefs from the USA and New Zealand on a week-long culinary program.

The winners of all five Ora King award categories are announced at the awards ceremony and celebratory lunch at The Nelson Club, New Zealand on 11 October.

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Nominations for the best dish awards are made by chefs throughout the country and the final judging is handed over to industry experts.

Mark-Bashinsky-ARIA-Brisbane-Australia.pngBeetroot cured Ora King salmon, beetroot, cauliflower, caviar and horseradish

Christopher-Taylor-MPD-Steak-Kitchen-Melbourne-Australia.jpeg
Seaweed rolled Ora King salmon, skin dome, stinging nettle, beetroot, smoked yoghurt and herbs

Joshua-Askew-Swissotel-Sydney-Australia.jpgPaperbark smoked Ora King salmon, warrigal greens puree, puffed wild rice, pickled beetroot and sea spray