Ben Batterbury won the award for Best Ora King Dish NZ in the 2014 competition, so naturally we approached him to ask if he’d like to cook at this year’s Ora King Awards lunch held at Raetihi Lodge in the Marlborough Sounds in October. The brief for the lunch was fairly simple; consider our…[Read more]
Recipes
Glen Taylor’s Beetroot Cured Ora King Belly, Miso Mustard, Creme Fraiche & Salmon Crackling
Chef Glen Taylor is our current Ora King Ambassador for New Zealand. Glen owns Taylors on Jackson restaurant in Petone, Wellington and has also recently invested in Zibibbo, Wellington where he works alongside chef/owner Adam Newel. Glen and Adam have worked together previously and the emphasis at Zibibbo is Mediterranean style food. Glen is currently busy with Wellington…[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]
Ben Batterbury’s Ora King Two Ways
Ben was the NZ winner of our Best Ora King Dish at the 2014 Ora King Awards. As the entries fly in for the 2015 competition it seems only fitting that we feature a beautiful Ora King salmon recipe from Ben….. Ora King Salmon with Picked Radish, Quinoa and Apple Gel Salmon 100g Ora…[Read more]
Matt Lambert’s ‘Roasted side of Ora King salmon, Fennel salad with foraged flowers and snow peas, Sauteed kale salad’
As part of the ‘Meals Shared, Memories Shared’ Lunch held at Woollaston at Mahana Estates on 21st October for the ‘Ora King Awards 2014′, Matt Lambert, of NYC’s The Musket Room, created this fantastic ‘Roasted side of Ora King salmon’, recipe below: On the day Lambert used planks from oak wine barrels and roasted the salmon…[Read more]