Christopher Bonello wins Best Ōra King Dish Australia
Bonello secured the win with his dish “Ōra King Salmon, Noodles and Rocks”, which featured lightly cured Ōra King salmon with Nikka whisky soba noodles.
He said the inspiration for the dish was the Japanese way of treating food, which is to “let the produce shine and garnish accordingly”.
“Ōra King salmon speaks for itself and in my eyes you do not need to do anything over the top to it. Let nature shine,” he said.
“My dish is very light, with different textures and flavours hitting the palate softly, not aggressively.”
Ōra King Best Dish Australia judge Anthony Huckstep described the creation as “a wonderfully balanced, creative dish by a chef that is confidently in tune with not only his abilities but also with the ingredients he is using”.
“Every element on the plate plays a supporting role to underpin the unique properties of the Ōra King salmon,” said Huckstep.
Bonello competed against more than 100 Australian chefs to take out the award, including finalists Joshua Askew from Swissotel Sydney and Sean Collett from Royal Sydney Yacht Squadron.
The three Australian finalists along with Best Ambassador Australia, Jason Roberts, are currently on an exclusive chef’s tour of Japan, hosted by Ōra King Salmon, held to mark the fifth annual Ōra King Awards.
Chefs from around the world were challenged to enter their Best Ōra King Dish with a Japanese twist. The other 2017 winners are:
- Best Ōra King Dish New Zealand: Marc Soper, Wharekauhau Country Estate, Featherston
- Best Ōra King Dish North America: Travis Swikard, Boulud Sud New York City
- Best Ōra King Dish Japan: Yosuke Kanai, Fleuve, Hotel Granvia Osaka.