Recipe by Chef Mark Southon, The Foodstore, New Zealand. This recipe featured as second course at the 2014 Ora King Awards Lunch, where Mark Southon (winner of the 2013 award for ‘Best Ora King Ambassador – New Zealand’) was one of five guest chefs cooking at the lunch. This dish is a fantastic light, fresh…[Read more]
Recipes
Sesame Crusted Ora King Salmon, Radish, Apple and Coriander Salad, Pickled Ginger, Green Onion and Wasabi Mayo
Fran Nolan – Head Chef at Brancott Estate Heritage Centre in Blenheim, New Zealand shares with us the recipe for his 2014 Ora King Awards entry dish. “For this dish, I was inspired by one of my favourite dishes, salmon sashimi. The salmon works so well with Japanese flavours like wasabi, ginger, sesame and tempura.”…[Read more]
Ora King Salmon Nicoise with chlorophyll gel, candied olives, and duck fat potato puree
By Behrad ‘Rod’ Shokuhi – Head Chef, Beasley’s Tea House Serves 4 Ingredients: Poached Ora King Salmon: 4 x 150g Ora King Salmon Fillets, pin boned 400ml extra virgin olive oil 1 teaspoon black peppercorns 1 teaspoon coriander seeds 1 lemon, zested Chlorophyll Gel: 1 bunch flat leaf parsley 2 handful…[Read more]
A Sweet Spot for Honeymead
While I was at the Taste London Festival last weekend I was lucky enough to see a demo by young UK foodie Tom Gosnell. Gosnell is a major supporter of the Slow Food movement – click here for a brilliant definition of the Slow Food movement here in the UK. I fully support it and think it’s…[Read more]
Daniel Wilson’s Sake Cured Ōra King Salmon with Wasabi, Daikon, Spicy Roe Dressing
Thanks to our keen ‘Ora Boy’ Daniel Wilson from Huxtable, Melbourne, for contributing this tasty recipe: 500 gm Ōra King salmon, skinned and blood line removed ½ cup blond miso 50 ml sake 2 tbsp dried wakame Cut the salmon in half length ways. Mix the miso and sake together and rub all over the fish. …[Read more]