We’re delighted to have Anna back as an Ora King Awards judge for 2016 so we took the opportunity to get Anna’s thoughts on this year’s competition…..
Fill us in on what’s been happening with you since you were a judge for us in 2015
Around the time I was judging last year my first book was published, The New Zealand Café Cookbook, and I’m currently working on ideas to follow up on that. I’ve been writing a good deal of food travel features since last spring which has taken me to some great places including Sydney, Margaret River, Singapore and LA. And I’ve had a few more culinary judging gigs round New Zealand.
What are you most looking forward to in your second year of judging the Ora King Awards?
The amazing salmon. My mouth is watering just thinking about it. I’m also excited to see what new ideas will pop up this year; new combinations of flavour and texture along with technique. The awards is always a highlight too; a wonderful chance to visit a beautiful part of the South Island.
Your top tips for NZ chefs entering the 2016 Awards
I would say taste, taste, taste which of course any good chef does anyway – and while doing so, question whether there’s anything in that dish that doesn’t belong or anything that would lift it to the next level and whether your technique is making that salmon sing. Don’t be seduced by trendy techniques or ingredients if they’re not working.
Anything to steer clear of when developing your Ōra King dish?
Superfluous elements in a dish which can detract from the salmon. The best dishes we tasted last year were the ones where the salmon was the star and where we could just taste that the ingredients had been handled with great care. This isn’t as basic as ‘simple is best’ but rather a honed judiciousness with what is put on the plate.
About Anna King Shahab
Anna King Shahab writes recipes and other features for a variety of publications including The New Zealand Herald, Food, Cuisine and Metro, as well as working as a judge for several different culinary awards.
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