Six chefs through to Ōra King semi-finals

Chef Christopher Bonello 
“Ōra King in 5D” inspired by “Must Take Stock of Myself” by Tom Samek 

Ōra King has just announced the six Australian semi-finalists who will head to the next round of judging.

This year Ōra King received 63 entries from Australia, as part of 185 total entries worldwide. The participating chefs for the Best Ōra King Dish Australia category were asked to take inspiration from a piece of artwork, across any medium, and channel their interpretation onto a plate, under the theme “edible masterpieces”.

This year’s semi-finalists are:

Chef Arnaud Pellegrino 
Barangaroo House, Sydney 
“The Heart” inspired by “Balloon Girl” by Banksy 

Chef Christopher Bonello 
MPD Steak Kitchen, Melbourne 
“Ōra King in 5D” inspired by “Must Take Stock of Myself” by Tom Samek 

Chef Christopher Taylor 
MPD Steak Kitchen, Melbourne 
“Salmon ‘brain tartare’, goat’s curd skull, skin crackers, nasturtium & cucumber water, smoked caviar” inspired by Ron Mueck 

Chef Jesse McTavish 
North Bondi Fish, Sydney 
“Hanging Fish” inspired by “Mungil” by Veronica Lulu Fatima 

Chef Michael Cole 
Georgie Bass, Flinders 
“Salmon + Beetroot Obsession” inspired by Hugh Evans 

Chef Michael Demagistris 
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 

Ōra King’s Current Ambassador in Australia, Jason Roberts, will help to make up the 2018 judging panel noting this year’s theme will provide a new challenge to chefs, celebrating the importance of first impressions.

“Plate presentation is an essential element to this year’s entries but along with that I’m going to be looking for a dish that delivers on technique, balance and flavour,” he said. “The dish will need to tick all of those boxes and really celebrate the Ōra King product.”

The competition finalists will be announced on September 17.

Sheridan Randall - 17th August 2018