Ora King Announces Award Semifinalists
Auckland, Wellington and Queenstown chefs through to the next round
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 Ōra King Awards.
The annual Ōra King Awards competition recognises culinary excellence with dishes incorporating the best-of-breed Ōra
King salmon.
In a new theme for 2017, chefs from around the world were challenged to create their best Ōra King dish with a Japanese
twist for the chance to join Ōra King on an exclusive chef’s tour of Japan in October.
The semifinalists for the Best Ōra 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 Ōra
King dishes. “We hope the competitive spirit of the Ōra’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 Ōra 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 Ōra’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 Ōra King Dish New Zealand
Best Ōra King Dish Australia
Best Ōra King Dish North America
Best Ōra King Dish Japan
Individual Ambassador awards will also be presented to an Ōra King chef in three regions. The recipient of these
Ambassador awards are decided solely by the Ōra King team, representing the loyalty and dedication the chef has shown to
Ōra King over the past year. They are:
Best Ōra King Ambassador New Zealand
Best Ōra King Ambassador Australia
Best Ōra 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 Ōra King Dish Award winners revealed at
the Ōra King Awards lunch, held in Tokyo on 17 October.
Terms and conditions relating to the Ōra King Awards competition can be viewed on the Ōra King website.
ENDS -