When I read the first media release for the Ōra King Bursary I couldn’t have applied more quickly. The idea of someone contributing $10,000 towards an international experience for my career is an opportunity that does not come often. Honestly, cooking my dish was the easy part. It was the formal interview with the judging…[Read more]
A Dish to Remember – Trinity Restaurant
I usually love having something sweet at the end of the meal, but it is not often I rave about it. The last memorable dessert I had was a pistachio souffle with chocolate sauce at Angela Hartnett’s Murano several years ago. This time, Trinity’s simple but stylish take on Eton Mess with a touch of…[Read more]
Jimmy’s Pop Up
I was determined to make it to one of London’s pop-up restaurants during my recent visit. Nelson has a great dining scene considering its 50,000 population, but the variety and spontaneity is harder to find in a smaller town. Contrastingly there are a myriad of pop-up options available in London, and although the term “pop-up”…[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]
Flavour of the Month – Daniel Wilson
Featuring as our Flavour of the Month this April is Chef Daniel Wilson, of Huxtable and Huxtaburger – Melbourne, Australia. As one of our hot kiwi exports – Daniel was born in Auckland, New Zealand, and from a tender age was very fond of food. After training in Michigan, he moved to Melbourne. Huxtable is a modern eatery featuring small items and…[Read more]