The judging of our 12 front runners is still underway, both judges are touring the country tasting and critiquing the best Ora King dishes New Zealand chefs have to offer. We managed to catch up with Anna King Shahab between her busy schedule and ask her some food related questions:
What is the single most important rule when it comes to being a food writer?
For food writers to work with ‘rules’ in mind wouldn’t be advantageous but there are of course ethics, and something I feel is particularly important is to see things with a fresh pair of eyes; to make sure your own preferences don’t colour your judgement. I eschew the notion that critiquing food requires a certain arrogance and instead approach things with an open mind and sense of curiosity, tempered by my belief that nobody – critic or not – should ever be content with a half-hearted offering when dining out.
Describe your most amazing food experience to date
Nothing fancy, actually. Catching a trout (which had evidently, from the hue and flavour of the flesh, been feeding on koura) on Lake Taupo and making sashimi right there on the spot – a lick of Kikkoman, freshly grated wasabi and ginger: heaven.
What does it mean to you to be a foodie New Zealander?
Respecting ingredients and making the very most of the bounty we have to select from here in our country.
Or what’s next for food in NZ?
With luck, an end to our collective hangup about what constitutes ‘Kiwi’ cuisine. Embracing as a positive the fact we’re not burdened with expectations of what our cuisine ‘should’ be like, and just not overthinking it – creating dishes using the world-class ingredients we produce here, with our unique environment as an influence and a yearning to produce something outstanding – that is Kiwi cuisine.
What’s your most memorable Ōra King moment / experience?
At last year’s Ōra King Awards lunch in Upper Moutere, Makoto Tokuyama’s sashimi platter was nothing short of a showstopper.
About Anna King-Shahab
Anna King Shahab is an Auckland-based food writer contributing both recipes and articles to a wide range of publications. A keen cook and even keener devourer of good food from an early age, she began her journalistic career on a food title and immediately, enthusiastically, fell in love with the topic. Anna has served on Metro magazine’s food team for the past six years, working as a judge for its annual best restaurant and café awards. She considers herself fortunate to be able to eat her way around the country for work, meeting passionate chefs and food producers and sampling their wares. Anna’s first cookbook, a compilation entitled the New Zealand Café Cookbook, is being published in October.
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