Chef Nathan Gould is currently the Chef De Cuisine at James Beard Award winning restaurant O YA in Boston, Massachusetts, America, where he is incorporating Japanese cuisine and integrating local foods into the already well established restaurant. Nathan won the Best Ora King Dish North America Award last year and in this exclusive video, he talks…[Read more]
My experience judging the 2016 Ora King Awards
Having ticked off an enjoyable 2015 awards, judging alongside Lauraine Jacobs, I launched into the 2016 awards enthusiastically, knowing I’d be tasting some fantastic dishes in beautiful places round the country, this time around with respected chef and legendary restaurateur Geoff Scott to convene with. Several weeks of eating some of the world’s best…[Read more]
The ODYSSEY Lunch – The Nelson Club, Nelson
Excellence celebrated! Excellence was truly celebrated this year at the 2016 Ora King Awards, affectionately known as The Ora’s. A stunning lunch was served up at the Nelson Club on a sunny warm Tuesday afternoon on the 11th October. This is the fourth year of The Ōra’s, where the awards recognise the outstanding contribution of…[Read more]
Glen Taylor’s Beetroot Cured Ora King Belly, Miso Mustard, Creme Fraiche & Salmon Crackling
Chef Glen Taylor is our current Ora King Ambassador for New Zealand. Glen owns Taylors on Jackson restaurant in Petone, Wellington and has also recently invested in Zibibbo, Wellington where he works alongside chef/owner Adam Newel. Glen and Adam have worked together previously and the emphasis at Zibibbo is Mediterranean style food. Glen is currently busy with Wellington…[Read more]
Matt Lambert’s ‘Roasted side of Ora King salmon, Fennel salad with foraged flowers and snow peas, Sauteed kale salad’
As part of the ‘Meals Shared, Memories Shared’ Lunch held at Woollaston at Mahana Estates on 21st October for the ‘Ora King Awards 2014′, Matt Lambert, of NYC’s The Musket Room, created this fantastic ‘Roasted side of Ora King salmon’, recipe below: On the day Lambert used planks from oak wine barrels and roasted the salmon…[Read more]