Ōra King reveals Aussie finalists
Ōra King has named the three Australian chefs who have been selected as finalists for the Ōra King Awards held in New Zealand.
Jesse McTavish (North Bondi Fish, Sydney), Michael Demagistris (Polperro Winery Restaurant, Red Hill) and Christopher Bonello (MPD Steak Kitchen, Melbourne and 2017 winner) all created winning dishes that were “inspired by art”.
More than 63 chefs entered the program, with Ōra King ambassador Jason Roberts selecting the finalists. The dishes will soon be judged by consultant and chef Justin North prior to the awards on 16 October.
McTavish’s entry was called hanging fish, consisting of cured Ōra king salmon, black garlic, red pepper concentrate, kimchi paste, turmeric mayo, blood orange, mandarin and miso.
Demagistris created a cannelloni of Ōra King salmon, bisque, burnt hay, Red Hill truffle, finger lime, while Bonello dished up marinated salmon fillet, salmon bones and kombu consommé, cured belly, salmon tartare, salmon cheek sandwich and tea tree smoked salmon roe.
All finalists from Australia, Japan, North America and New Zealand will embark on a culinary trip during the awards, visiting Te Waikoropupu Springs, Kahurangi Ranges and the Marlborough Sounds as well as New Zealand King Salmon’s facilities.