Chef Nathan Gould is currently the Chef De Cuisine at James Beard Award winning restaurant O YA in Boston, Massachusetts, America, where he is incorporating Japanese cuisine and integrating local foods into the already well established restaurant. Nathan won the Best Ora King Dish North America Award last year and in this exclusive video, he talks…[Read more]
Chef Know How
6 Ingredients for Japanese Cuisine
To learn about any cuisine, you first have to understand its people. The Japanese are a very proud nation which strives for excellence and perfection. A strong cultural background means Japanese cooking is the result of a long and varied history. A brief history Japan has shaped itself in a culinary sense over millennia by…[Read more]
Laurent Loudeac’s Ora King Salmon Sashimi “My Way”, a Champion at the Dilmah Real High Tea Challenge
Laurent Loudeac and Camille Furminieu of the Museum Art Hotel’s Hippopotamus Restaurant in Wellington are the global winners of the Dilmah Real High Tea Challenge 2015. The pair proved they had the the most innovative revolution in high tea with the theme “The Meeting of the Senses” using tea to cater to the senses of sight, smell, taste, touch…[Read more]
Hot Dining Trends – 2015
The Food People have rounded up their Hot Trends for 2015 and here are some of our highlights from their list. MSG – Multi Sensory Gastronomy: how all our senses cumulatively react to food and everything around food (flavours, textures, colours, aromas and temperatures etc), watch how businesses and brands can profitably manipulate these senses to enhance…[Read more]
How to match wine with Ōra King salmon
One of the most exciting parts of Fran Nolan’s job as Head Chef at Brancott Estate Heritage Centre is making sure every dish matches perfectly to one of the Brancott Estate signature wines. As Fran explains, food and wine matching can seem complicated but there are a few basic principles that make it easy to…[Read more]