The 2015 Ōra King Awards (‘The Ōra’s’) campaign launched on 15th June and the NZ, Australian and USA chef entries are rolling in. This year things have changed slightly and chefs wishing to enter the Ōra’s are required to submit an online entry form which captures the inspiration behind their entry and also the techniques used – this information is key for our first stage judging. More information available on our website.
Through-out the campaign, I have the daily task of exporting and tracking the information from the chef entry forms; inevitably my tummy is rumbling from all the beautiful dish shots and I’m thoroughly inspired by the creativity of these amazing entries. Tough gig right? It’s encouraging to see how many chefs ‘get it’ when it comes to Ōra King. It’s evident in the respect shown for the hero ingredient and in the care taken to create such beautiful dishes. I love reading about chefs foraging for local, wild, seasonal ingredients for their dish and being inspired by the pure, clear waters of the Marlborough Sounds where Ōra King is raised. Here at Ōra King, on the top of the South Island we do something which we think is pretty special and it’s great to see you think so too.
A small random selection of our entries so far:
As you can see from the images, two weeks in and already competition is fierce. We have entries from all corners of New Zealand and savvy diners are getting behind the social media campaign too. Next week sees the launch of our public Facebook competitions with the first 10 NZ chef entries. These Facebook competitions give the public the opportunity to win a meal for 2 at the restaurant courtesy of Ōra King – it’s all about engaging the diner so they know more about the restaurant, the dish and Ōra King.
Chef entries are open until 30th August, so if you haven’t already entered then there’s still plenty of time to do so.
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