Auckland’s top chefs join forces to offer foodies a rare culinary experience

Foodies will feast on a special six-course degustation dinner on October 27 when five of Auckland’s top chefs collaborate to bring a truly unique gastronomic experience to the City of Sails.

A limited number of tickets are now on sale for the one-off event. Held at legendary Euro Bar and Restaurant, it’s the third evening in the Ōra King Chef Collaboration Series.

Aiming to showcase what a selection of Auckland’s best chefs can achieve by coming together, the series combines fresh local produce and successful talent. Making its way around New Zealand, the series started at Wellington’s Logan Brown and then moved to Christchurch’s Chillingworth Road.

Chefs participating in the dinner is owner/chef of Cocoro, Makoto Tokuyama, Euro’s executive chef, Gareth Stewart,  chef/owner of Texture Catering, Jono Beattie, head chef of Euro, Adam Rickett and owner/executive chef of Meat Fish Wine, David Schofield.


The menu includes six innovative courses, with four courses featuring the hero ingredient of Ōra King salmon prepared or cooked in a different way. Euro’s executive chef Gareth Stewart says “When I see that shiny Ōra King package arrive I often can’t help myself getting a little excited. I unwrap it like a kid unwrapping presents. Ōra King Salmon is a pleasure to prep, a pleasure to cook and tastes sublime. With Ōra King you can feel and taste the care that goes into the production of the salmon.”

Cocktails and canapés will be served to guests on arrival, including ‘roasted orange marshmallow’ – David Schofield’s cured Ōra King salmon with beetroot and vanilla, Adam Rickett’s Ōra King Reuben sandwich, filled with salmon pastrami, and Makoto Tokuyama’s salmon caviar, kina and crayfish-miso gunkan-sushi.

Tokuyama will also be serving cured Ōra King salmon with tofu espuma, salmon cartilage and scale and chrysanthemum, paired with premium sake Nabeshima Junmai Ginjo Omachi from Japan, supplied by Heroes Saga Wines.

Rickett will be serving warm Ōra King salmon with early summer tomatoes and mousseline in leek ash, paired with 2015 Vavasour Sauvignon Blanc from Awatere Valley, Marlborough.

Schofield will be cooking up Ōra King salmon with rawena, sweetcorn puree, textures of onion and roasted salmon consommé. Dependent on the diner’s taste, the dish will be paired with a choice of either 2015 Milton “Te Arai” Chenin Blanc from Gisborne or a 2013 Kumeu River “Estate” Chardonnay.

For the main course, Jono Beattie will be serving a roasted duck breast dish with rosehip, walnuts, stilton, beetroot and duck liver mousse, matched with 2013 Giesen Single Vineyard Selection Series ‘Clayvin Vineyard’ Pinot Noir from Marlborough.

To finish off the evening, guests will be served a Yuzu cake with yoghurt ‘creméux’, incorporating raspberry shards, yuzu gel and frozen buffalo yoghurt, paired with 2014 Nevis Bluff Pinot Gris from Central Otago.

Full details of the collaborative dinner event are:

  • Where: Euro Bar & Restaurant, Auckland
  • When: Thursday 27 October, 6.15pm start for cocktails and canapés (dinner is served at 6.45pm)
  • Who: Adam Rickett, Gareth Stewart, Makoto Tokuyama, David Schofield and Jono Beattie
  • Cost: $125, which includes cocktails, canapés and a five course dinner with matching wines

Seats are limited and bookings should be made direct with Euro by calling 09 307 0754 or emailing

Thanks to generous sponsors Heroes Saga Wines, Vavasour Wines, Milton Wines, Kumeu River Wines and Giesen wines.

About Ōra King

Ōra King is a best-of-breed king salmon developed specifically for the food service industry. Ōra King is the result of a commitment to quality founded on a classic breeding programme born in the top of New Zealand’s South Island two decades ago. All of the company’s husbandry and breeding, everything which Ōra King represents, is dedicated to the professional cook. It is the best of the best. Ōra King is to salmon as Wagyu is to beef.

Issued for New Zealand King Salmon by Pead PR


Rachael Everitt, Pead PR, Tel: 09 551 2374, Mob: 022 658 3043, email: