Home » Ōra King, “The Salmon Equivalent To Wagyu Beef” To Release Aquaculture Industry Documentary

2 June, 2021

Ōra King, “The Salmon Equivalent To Wagyu Beef” To Release Aquaculture Industry Documentary

The crème-de-la-crème of Australia’s hospitality scene will be stepping out over the coming months to attend a series of exclusive culinary evening and industry networking events, which will include a private screening of the new Ōra King documentary.

Designed by, and created for the world’s greatest chefs, Ōra King is to salmon what Wagyu is to beef, with the documentary providing a behind the scenes look at the production process, the amazing aquaculture practices and the people behind the Ōra King brand.

Ōra King, who regularly hosted international guests at their Top of the South facilities, were forced by the non-essential travel restrictions due to COVID-19 to rethink how they present their brand to the world, and this is where the concept of the Ōra King documentary was born.

No longer restrained by borders, the Ōra King documentary is being screened exclusively in Australia at industry events attended by top culinary talent, VIPs and foodie influencers, launching in Sydney before screenings in both Brisbane and Melbourne.

The screenings will also be attended by the brand’s Australian Ambassadors, including Ian Curley (French Saloon, Kirk’s Wine Bar and Lona Misa), Jason Roberts (Chef and Author), Ollie Hansford (Siffredi’s), Elijah Holland (Lûmé), Nick Holloway (Nu Nu Restaurant), Jesse McTavish (Bar Elvina), Jake Nicholson (Ghanem Group), Telina Menzies (Australian Venue Co), Christian Abbott (Australian Venue Co) and Chris Bonello (MPD Steak Kitchen).

The documentary includes breathtaking footage above and below the waters of New Zealand and interviews from industry professionals and chefs from around the world, showcasing how provenance plays a substantial role in the product’s exceptional quality, and highlighting the complex and intricate process of breeding King Salmon in New Zealand.

In addition to being a display of grit and passion, the documentary also poses larger questions around sustainability and the future of the food that we consume.

With over 50% of the fish consumed on the planet being farmed, aquaculture has played a huge role in paving a sustainable future, a concept explored by Aquaculture NZ and Cawthron Scientific Institute in the documentary.

Ōra King Salmon’s CEO, Grant Rosewarne, is thrilled to welcome guests in Australia to view the new documentary.

“After successfully launching the documentary in our home market of New Zealand, we are excited to be able to share our story with the hospitality industry here in Australia, showcasing the true ingredients that go into making our beautiful produce,” he said.

“Although being born as a solution to a problem with COVID-19 restricting our physical reach to potential partners and customers, the documentary has become so much more than that and has become a tool for us to ignite conversations around sustainable fishing practices further, wider and at a much faster rate.”

“We look forward to continuing to spread the Ōra King message, from those paving the way in the hospitality industry to those at-home-cooks who are conscious of their environmental tax.”

Following the industry events, the Ōra King documentary will be released for consumers at a later date.

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