Two local chefs are in the running for the Best Ora King Dish International award, the salmon producer’s inaugural industry competition.
Elijah Holland from The Powder Keg in Sydney and Todd Thornburn from Victa & Hoist St ALi in Melbourne will compete alongside other international chefs at the finals in New Zealand.
All Australian restaurants who stock/serve Ora King Salmon were invited to participate in the competition, and from the entries five chefs were selected as the Australian finalists. After a round of judging, Holland and Thornburn were both selected as the Australian chefs to head to New Zealand.
Other Australian finalists included:
- Jason Brown, Bommie Yacht Club, Hamilton Island
- Kurt Lilley, Huxtable, Melbourne
- Benate Davide, Italian Marina Restaurant, Noosa
Holland’s creation was a rolled 42 degree salmon belly with house made black eshallots, organic young potato confit in 100 percent pure Ora King salmon oil. The dish also featured a range of locally foraged ingredients including wood sorrel, yarrow and native violets.
Thornburn created a confit Ora King salmon with smoked leek, pickled fennel, matcha wasabi meringue and bee pollen showcasing it at the Monash University-based restaurant.
The winners of the Best Ora King Dish International and Ora King Ambassador International will be announced at an awards ceremony in New Zealand on Tuesday, 20 October.
