“4 Degrees of Separation” by Anthony Page of 50 Bistro at the George Hotel, Christchurch.

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.


Antony Page
50 Bistro at the George Hotel, Christchurch
“4 Degrees of Separation”
Inspired by the Bill Hammond series “Fish Finder”.

Helen Murphy
Cod & Lobster Brasserie, Nelson
“Lunch atop a Southern Island”
Inspired by “Lunch atop a Skyscraper” by Charles Clyde Ebbets.

Mark McAllister
Private Chef, Auckland
“Salmon Solstice”
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 Clark
Phil’s Kitchen, Auckland
Inspired by Picasso.

Robert Sies
Town Tonic, Christchurch
“Mother Nature”
Inspired by “Morning in a Pine Forest” by Ivan Shishskin.


Arnaud Pellegrino
Barangaroo House, Sydney
“The Heart”
Inspired by “Balloon Girl” by Banksy.

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

Christopher Taylor
MPD Steak Kitchen, Melbourne
“Salmon ‘brain tartare’, goats curd skull, skin crackers, nasturtium & cucumber water, smoked caviar”
Inspired by Ron Mueck.

Jesse Mctavish
North Bondi Fish, Sydney
“Hanging Fish”
Inspired by “Mungil” by Veronica Lulu Fatima.

Michael Cole
Georgie Bass, Flinders
“Salmon + Beetroot Obsession”
Inspired by Hugh Evans.

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.


Carlos Villanueva
Cloud Catering & Events
“Sorrel Cured Ōra King Salmon”
Inspired by Juan Lazaro Gutierrez.

Jay Huang
Lucky Robot Restaurant, Austin
“Homage to Matisse”
Inspired by “Open Window, Collioure” by Henri Matisse.

Jonathan Granada
Otium, Los Angeles
Inspired by a photo collage in homage to Paul Bocuse and Anthony Bourdain

Nick Dostal
Terrace 16, Chicago
“Ōra King Salmon mi cuit with sesame & black lime chaud froid”
Inspired by the Bloedel Reserve Japanese guest house garden

Yael Peet
Karasu, New York
“The Sorcerer’s Apprentice”
Inspired by “Fantasia”

Mia Li
Lenoir, Austin
“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.

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