The Ōra King Awards semi-finalists have been announced for New Zealand, Australia and North America. The field of entries represent incredible displays of creativity and craftsmanship by chefs who accepted the “inspired by art” challenge, taking inspiration from a piece of art to create an Ōra King dish. The top six entries from each country were selected as semi-finalists and are listed below. Congratulations to all the semi-finalist chefs!
NEW ZEALAND SEMI-FINALISTS
50 Bistro at the George Hotel, Christchurch
“4 Degrees of Separation”
Inspired by the Bill Hammond series “Fish Finder”.
Cod & Lobster Brasserie, Nelson
“Lunch atop a Southern Island”
Inspired by “Lunch atop a Skyscraper” by Charles Clyde Ebbets.
Private Chef, Auckland
Inspired by Irish Megalithic art.
Mark Wilson Diu
Saint Clair Vineyard Kitchen, Marlborough
“Ōra King Salmon with the Elements of Life”
Inspired by Pou Whenua.
Phil’s Kitchen, Auckland
Inspired by Picasso.
Town Tonic, Christchurch
Inspired by “Morning in a Pine Forest” by Ivan Shishskin.
Barangaroo House, Sydney
Inspired by “Balloon Girl” by Banksy.
MPD Steak Kitchen, Melbourne
“Ōra King in 5D”
Inspired by “Must Take Stock of Myself” by Tom Samek.
MPD Steak Kitchen, Melbourne
“Salmon ‘brain tartare’, goats curd skull, skin crackers, nasturtium & cucumber water, smoked caviar”
Inspired by Ron Mueck.
North Bondi Fish, Sydney
Inspired by “Mungil” by Veronica Lulu Fatima.
Georgie Bass, Flinders
“Salmon + Beetroot Obsession”
Inspired by Hugh Evans.
Polperro Winery Restaurant, Red Hill
“Cannelloni of Ōra King salmon, bisque, burnt hay, red hill truffle, finger lime, smoked caviar”
Inspired by “Spiral Jetty” by Robert Smithson.
NORTH AMERICA SEMI-FINALISTS
Cloud Catering & Events
“Sorrel Cured Ōra King Salmon”
Inspired by Juan Lazaro Gutierrez.
Lucky Robot Restaurant, Austin
“Homage to Matisse”
Inspired by “Open Window, Collioure” by Henri Matisse.
Otium, Los Angeles
Inspired by a photo collage in homage to Paul Bocuse and Anthony Bourdain
Terrace 16, Chicago
“Ōra King Salmon mi cuit with sesame & black lime chaud froid”
Inspired by the Bloedel Reserve Japanese guest house garden
Karasu, New York
“The Sorcerer’s Apprentice”
Inspired by “Fantasia”
“Strips of Earth’s Skin”
Inspired by “Strips of Earth’s Skin” by El Anatsui
The semi-finalist chefs will now have their “inspired by art” creation tasted by an industry expert. The semi-finalist judges are; Lauraine Jacobs in New Zealand, Jason Roberts in Australia and Travis Swikard in North America.
The top three semi-finalists from each country will move on to the finalist round and have their dish tasted for a second time by a different industry expert. Finalists will be announced on 17 September. Those chefs will then be invited to the Ōra King Awards event in Nelson, New Zealand, on 16 October 2018, where the award winners will be revealed.
Terms and conditions for entry to The Ōra’s are available on the Ōra King website – orakingsalmon.co.nz