Home' Hospitality Business : HB NOV 2017 Contents 6 | November 2017 | Hospitality BUSINESS
For the second consecutive year, Chef Marc Soper has won the
Best Õra King Dish New Zealand at the Õra King Awards.
Announced at the Õra King Awards ceremony held in Tokyo,
Marc Soper’s creation “Japanese inspired Õra King Salmon, served
with bone broth” was named the 2017 New Zealand winner.
The hero of Marc’s dish is a baked Õra King salmon loin
wrapped in nori. The salmon is topped with a sesame kelp
seasoning and accompanied by wasabi peas, pickled rice, Õra
King caviar, soy ginger and tofu sponge. A smoked Õra King
salmon bone broth is served tableside in front of the guest.
Marc was inspired by the simplicity and full flavour of Japanese
food, coupled with his fascination with the nose to tail philosophy.
His dish incorporates the various parts of the Õra King salmon
including the belly, tail, skin and bones.
Marc took out the award after competing against 86 New
Zealand chefs including finalists, Mark McAllister from Welcome
Eatery, Himanshu (Shaun) Tyagi from Harbourside Bar and Grill,
and Makoto Tokuyama from Cocoro. Makoto was also named the
Best Õra King Ambassador for New Zealand.
General Manager Marketing at New Zealand King Salmon,
Jemma McCowan says, “The competition is getting more intense
each year. It is impressive to see a wide range of Õra King chefs
from across New Zealand apply their creativity and culinary
expertise to showcase Õra King, as well as incorporating the
Japanese twist. Chef Marc’s dish was applauded for its technical
brilliance and flair by both our external judges. The award is very
well deserved and I extend my congratulations to him.”
The awards have grown every year and to celebrate the fifth
anniversary of the awards, the Awards ceremony and activities were
held outside New Zealand, with the finalists and ambassadors for
New Zealand, Australia and North America flown to Japan to join
the Japanese finalists. This year, chefs from around the world were
challenged to enter their Best Õra King Dish with a Japanese twist.
The winners of the 2017 Õra King Best Dish Awards are:
• Best Õra King Dish New Zealand, Marc Soper, Wharekauhau
Country Estate, Featherston
• Best Õra King Dish Australia, Christopher Bonello, MPD Steak
• Best Õra King Dish North America, Travis Swikard, Boulud Sud,
New York City
• Best Õra King Dish Japan, Yosuke Kanai, Fleuve, Hotel
Granvia Osaka n
Marc Soper Wins
Best Õra King Dish
New Zealand 2017 Marc Soper's winning Õra King Salmon dish.
NZ Chefs Awarded Lifetime Recognition
Two of New Zealand’s top chefs have
been awarded prestigious lifetime
ambassadorship, after producing arguably
some of the best beef and lamb cuisine in
the country over the last decade.
Both Shaun Clouston, Executive Chef/
Owner of Wellington’s Logan Brown and
Grill Meats Beer, and Scott Kennedy,
Head Chef/Owner of Nero Restaurant in
Palmerston North have been named Beef
and Lamb Platinum Ambassador Chefs
after consistently excelling in the Beef
and Lamb Excellence Awards.
The platinum status acknowledges
their service and commitment over
the years and places them alongside
six other Platinum Ambassador Chefs,
all tasked with driving innovation and
creativity using New Zealand beef and
lamb within the food service sector.
Shaun’s long and varied career began
in New Zealand before spending six
years in Sydney, Australia where he
established himself and the style of
cooking he is now known for.
Shaun credits his time overseas for
his appreciation and passion in using the
very best, locally sourced products that
Logan Brown prides itself on.
“I feel honoured to be named a
Platinum Ambassador Chef, it is a huge
accolade and I look forward to continuing
to do my part to boost the profile of the
amazing beef and lamb we have here in
New Zealand, not only through the dishes
we create but through championing the
producers,” says Shaun.
Scott has been involved with the
Awards for over 10 years, originally with
his first restaurant Café Vavasseur in
Palmerston North, which he opened at
the age of 21 before opening his current
Scott’s philosophy is to utilise as much
of the animal as possible, this involves
using not only the popular primary cuts
but secondary cuts too.Being bold and
innovative with beef and lamb is what
locals have come to expect from Scott.
“I am very proud that Nero is
recognised here in the Manawatu against
some of the bigger city establishments. I
like to experiment with flavours and I’m
just lucky that my customers appreciate
this and allow me to do so.”
“Being named a Platinum Ambassador
Chef is hugely humbling, to be aligned with
some of the big named chefs in the country
is certainly one of the biggest milestones in
my career to date,” says Scott.
Both Shaun and Scott were
acknowledged and awarded as Platinum
Ambassadors at a dinner at Nero, where
guests were treated to a five-course
degustation. Shaun and Scott join the
ranks of six other Platinum Ambassadors:
• Stephen Barry, Mount Bistro, Mt.
• Michael Coughlin, Dunedin
• Brenton Low, Whangarei
• Mat McLean, Palate Restaurant,
• Rex Morgan, Boulcott Street Bistro,
• Darren Wright, Chillingworth Road,
Shaun Clouston, Executive Chef/Owner
of Wellington’s Logan Brown and Grill
Meats Beer, and Scott Kennedy, Head
Chef/Owner of Nero Restaurant in
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