Chef Mark Jenson of Australia’s Salmon & Bear shares his Christmas entertaining favourite; Gin & Sichuan cured Ōra King salmon. Born and raised in Queensland, Christmas for us means seafood and lots of it. Of course there are King prawns, oysters and even scallops but centre stage of my Christmas spread is always a cured…[Read more]
Flavours of the Sea by Thomas Barta
We love when our esteemed chefs share their Ōra King recipes and give us an insight into the work that has gone into the masterpiece. The recipe below is no exception, Thomas won the award for Best Dish NZ at the 2015 Ōra King Awards with his delightful dish Flavours of the Sea. Judge Lauraine Jacobs,…[Read more]