Every chef or foodie holds onto one or two special memento’s that evokes for them a memory related to food, cooking or entertaining – the first good knife they ever owned, a cookbook that led them into a life revolving around cooking, a special bowl passed down through the family. For me it is a…[Read more]
Voyage to Aotearoa
The Ora King Awards are a special time of year for us. Not only do we witness an array of innovative dishes from some of the best chefs around the world, we also get the opportunity to come together and celebrate. Finalists of the Ora’s are invited from the USA, Australia and NZ to the home of…[Read more]
Salmon Superstars
The annual Ora King awards celebrate the best culinary uses of this fabulous fish. Kiwi chefs who venture overseas may be a loss to our local dining public, but we can all bask in the glory as their success resonates around the world. They become culinary ambassadors for the fine New Zealand ingredients we grow,…[Read more]
“Memories Shared” Series: Makoto Tokuyama
I was born and raised in a temple in the countryside of Saga in Kyushu, Japan, and I lived there until I left at the age of 18 to go to University. Because I lived in the country, we would often play outside. We would go fishing, climbing trees, and catching insects. And for our snacks, we pulled the fruits…[Read more]
Video – How to make Ōra King salmon sashimi
Watch ‘how to make Ōra King salmon sashimi’ with Makoto Tokuyama of Auckland’s Cocoro here… To accompany the video here is a step by step guide from Makoto: Sashimi is already widely understood as slices of raw fish meat. In the word ‘sashimi’, ‘mi’ means meat, but ‘sashi’ actually means ‘poke’ in English, not ‘slice’ or…[Read more]