As a staff member at Ora King, I was lucky enough to win an internal competition to travel to Blenheim to join a group of around 50 in a ‘Long Lunch’ – Ora King style – at the beautiful Cloudy Bay winery. The lunch celebrated our Ora King production and also presented the inaugural ‘Ora Awards‘. The Ora King team had devised the internal competition to offer two people from our 400 strong team the opportunity to experience Ora King alongside customers, quite a change from the variety of day jobs we all do in aquaculture, processing, logistics and head office.
It was a little daunting at first to be in such company – top chefs and journalists from around the country and overseas, but no less daunting for our chefs preparing the feast.
When we first arrived, we were treated to Cloudy Bay wines and craft beer supplied by Renaissance Brewing from Blenheim with appetizers of salmon prepared by Daniel Wilson – Ora King belly with Bonito soy, mirin & and fresh wasabi (sourced from our Takaka hatchery). Tio Point oysters and Cloudy Bay Clams were sampled while meeting others and relaxing at the Cloudy Bay Cellar Door, before we were ushered upstairs to be treated to fare fit for the Queen.
The first course, presented by Nick Honeyman of Auckland’s The Commons & Everybody’s Izakaya, was a Sashimi Ora King salmon frame congee teamed with Cloudy Bay’s Sauvignon Blanc 2013. Very nice indeed.
Grant, our CEO, spoke giving everyone a very informative history of our salmon and the production of Ora King. He thanked people for the part they had played in its development, which was a great acknowledgement for our teams.
The second course, my favourite, was prepared by Matt Lambert of New York City’s The Musket Room. The dish was cured Ora King salmon, with grains, and apple wasabi gel, teamed with Cloudy Bay Te Koko 2010. The wine was perfectly matched to the dish. I savoured each mouthful being one of the last to finish at our table!
This was followed by the long awaited ‘Ora King’ Awards.
Best International Ora King Dish went to German chef, Marco Akuzun for his Raw Ora King salmon in ‘Blutwurst–style’ (Black Pudding). Best International Ora King Ambassador was won by guest chef Matt Lambert from the USA.
Best New Zealand Ora King Dish was won by Makoto Tokuyama of Cocoro in Auckland for his two equally outstanding dishes; a ‘Hizunamasu’ sliced Ora King salmon head cartilage ceviche, and a Persimmon and sweet Ora King salmon caviar, with Japanese roasted green tea ‘Hojicha’ ice cream dessert.
Best New Zealand Ora King Ambassador went to Mark Southon from The Foodstore Auckland. It was good to see local Nelsonians Kevin Hopgood & Aaron Ballantyne in the line up of nominees in this category.
The final salmon dish, Vanilla Confit Ora King salmon, with smoked oyster cream, saffron braised leeks, mussels and clams, and watercress was prepared by Daniel Wilson from Huxtable & Huxtaburger in Melbourne Australia. This was teamed with a Cloudy Bay Chardonnay 2006. Unusual combination for my unsophisticated palate.
It was great to get a taste of each chef’s different take on Ora King – with their courses based on their own distinct cooking styles.
The final item to come from the kitchen was a magnificent arrangement of Chocolate from Makana Chocolates – a local Blenheim Boutique Chocolatier. I even witnessed some people gathering up the remains of these wonderful arrangements to carefully transport the leftovers home to their families – I also managed to collect up a few of the deliciously rich truffles to take home for Ron (my husband) and he loved them!
Just as we were leaving I was handed an Ora King goody bag. Inside was a handy Ora King BBQ apron, a very nice Ora King filleting knife (in fact the same kind used in our factory) complete with leather sheath and some Ora King pin bone pliers (also the same as used by our staff in the factory). Very handy at home to try some exciting salmon dishes of my own.
Thanks for the treat Ora King!
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